Grand Prix Plates: A Culinary Tour of F1 Nations

Tag: recipe

  • Dessert – Crepes Mylene

    https://www.tasteatlas.com/crepes-mylene

    CREPES MYLENE

    Ingredients—Batter
    · 3 large eggs
    · 2 ¾ cups of water
    · 8 ¾ oz of buck wheat flour
    · 3 tbsp of vegetable oil
    · Pinch of salt
    · 1 tsp of unsalted butter for cooking each crepe
    Ingredients—Topping
    ·  Juice of ½ a lemon and 1 tbsp of sugar
    · 1 tbsp of sugar
    · 4 poached pears or in a can of syrup
    · 2 oranges
    · ½ a lemon
    · 1/3 cup of plum brandy
    · 3.5 oz of sliced almonds
    · 5 tbsp of unsalted butter
    · 5 ¼ oz of sugar
    Instructions
    1) In the bowl of a standing mixer, beat 3 eggs for 2 minutes. Add the oil to the water. Pour, alternately, water, oil and flour to the eggs. Add the pinch of salt and blend until smooth (about 7 minutes). Transfer to a bowl; cover with foil. Refrigerate and let stand at least 3 hours.
    2) Cut the pears into thin slices.
    3) Toast the almonds in a small frying pan until golden brown.
    4) Extract the juice from oranges and ½ the lemon.
    5) Melt 3 tbsp of butter in a medium saucepan on medium heat. Add the juice from the oranges and ½ the lemon and sugar. Whisk 5 minutes to obtain a good consistency. Add half of the plum brandy and stir for 1 or 2 minutes.
    6) Preheat the oven to 90 degrees.
    7) Pour the sauce into an oven proof dish and place the dish in the oven.
    8) Make the crepes, using a 10 inch crepe pan or frying pan. Melt 1 tsp of unsalted butter on medium-high heat and spread evenly some batter. Cook 2 minutes on each side. Keep them warm under an aluminium foil. When all the crepes are made, place a few slices of pear into each one. Roll them and place each crepe in the warm sauce. Turn to coat them well.
    9) Warm up the rest of the plum brandy, spread over the crepes and flambé!
    10) Coat with the toasted almonds and serve promptly!

  • Main Meal – Chicken Normandy

    https://www.simplyrecipes.com/recipes/chicken_normandy/

    Ingredients
    · 4 tablespoons butter
    · 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
    · Flour, for dredging
    · 4 whole chicken legs with thighs
    · Salt
    · 1 large onion, peeled, sliced lengthwise (root to top) into wedges
    · 1/2 cup (120 ml) brandy (apple brandy or Calvados if you have it)
    · 2 cups (475 ml) apple cider (unfiltered)
    · 1 teaspoon dried thyme
    · 1/2 cup cream
    Instructions
    1) Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step.
    2) Preheat the oven to 375°F (190°C).
    3) Heat 2 tablespoons of butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally.  Sprinkle the apple slices with a little salt. Remove from pan and aside on paper towels to drain.
    4) Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 tablespoons of butter.  Fry until golden, about 3 to 5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.
    5) Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken.
    6) Sauté the onions, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
    7) Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the apple cider and bring it to a boil. Sprinkle in the thyme. Add just a pinch of salt to the cider. 
    8) Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook at 375°F (190°C), uncovered, for 30 minutes.
    9) Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside.
    10) Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. When the sauce reduces to the point where it’s a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.
    11) To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

  • Dessert – Speculoos

    Ingredients
    · 5 1/4 ounces light brown candy sugar, such as Brewer’s Best, or deeply toasted sugar (about 2/3 cup, firmly packed; 150g)
    · 3 ounces unsalted butter, soft but cool, about 70°F or 21°C (6 tablespoons; 85g)
    · 3/4 teaspoon baking soda (4.75g)
    · 3/4 teaspoon Ceylon cinnamon (1.5g)
    · 1/2 teaspoon kinako (roasted soybean flour; 1g), such as Shirakiku, optional
    · 1/4 teaspoon ground or freshly grated nutmeg (0.25g)
    · Shy 1/8 teaspoon (0.35g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
    · Shy 1/8 teaspoon ground cloves (0.15g)
    · 1/16 teaspoon ground cardamom (0.10g)
    · 1/16 teaspoon ground anise (0.10g)
    · 1/2 ounce tap water (about 1 tablespoon; 15g)
    · 5 1/2 ounces all-purpose flour (about 1 1/4 cups; 155g)
    Instructions
    1) Adjust oven rack to lower-middle position, and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine candy or toasted sugar with butter, baking soda, cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.
    2) While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.
    3) Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.
    4) With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.
    5) Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months.

  • Main Dish — Toad in the Hole

    https://www.bbcgoodfood.com/recipes/sams-toad-hole

    Ingredients
    · 12 chipolatas
    · 1 tablespoon oil
    For the Batter
    · 140g plain flour
    · 2 eggs
    · 175g semi-skimmed or lactose free milk
    For the gravy
    · 25g Butter
    · 1 tablespoon olive oil
    · 1 bay leaf
    · 2 sprigs of thyme
    · 4 red onions sliced
    · 1 teaspoon sugar
    ·  1 tablespoon flour
    · 200m; red wine
    · 2 tsp red wine vinegar
    · 500ml beef or vegetable stock
    Instructions
    1) Heat the oven to 220c. Put the chipolatas in a 20 x 30 cm roasting tin with the oil and bake for 15 mins until browned.
    2) Meanwhile, make the batter. Tip the flour into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.
    3) Remove the sausages from the oven—be careful because the fat will e sizzling hot—but if it isn’t, put the tin on the hob for a few minutes until it is.
    4) Pour in the batter mix, transfer to the top shelf of the oven then cook for 25-30 minutes, until risen and golden. Serve with gravy.
    Gravy Instructions
    1) Melt Butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a minute to infuse the flavours of the herbs. Add the onions and coat well in the butter oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45—50 minutes, stirring occasionally until sticky and caramelised.
    2) Add the flour and stir well, coating all of the onions. cook for a min then add the wine and vinegar, turn up the heat and reduce by half, for about 2 minutes, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 minutes until the gravy is thick enough to coat the back of a spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

  • Side Dish – Parsley Potatoes

    https://www.vienna-sunday.kitchen/austrian-basics-parsley-potatoes/

    Ingredients· 4 Veal cutlets (alternatively pork or turkey) · 2 eggs· About 100g coarse group flour· About 100g breadcrumbs· Salt· Pepper· clarified butter and or plant oil· Slice of lemon to garnish
    Instructions 1) Lay out the cutlets, remove any skin and pound until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, and beat the eggs together in a bowl using a fork.2) Coat each schnitzel on both sides in flour, then draw through the beaten eggs ensuring that no part of the schnitzel remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork, this causes the crumb coating to fluff up better during cooking.3)  In a large pan melt sufficient clarified butter for the schnitzel to be able to swim freely in it. 4) Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is added to it.5) Depending on the thickness and thee type of meat, fry for 2 to 4 minutes until golden brown. Turn using a spatula (do not pierce the coating) and fry on the other side until it is of similar colour.6) Remove the crispy schnitzel and place on kitchen paper to dry off dab carefully. Arrange the schnitzel on the plate and garnish with slices of lemon before serving.
    Side Dish—Parsley Potatoes
    Ingredients
    · 1 Kilogram potatoes
    · 1 bunch fresh parsley’
    · 100g butter· salt
    Instructions
    1) Cook potatoes in salted water until soft. Peel and cut up small
    2) Chop parsley
    3) Melt butter in a pan add parsley potatoes and salt. Fry in pan until the potatoes get a bit brownish
    4) Eventually add more salt and butter and fry some more.

  • Side Dish – Tapas

    Tapas 1 – Patatas Bravas

    https://www.bbcgoodfood.com/recipes/patatas-bravas-0

    Ingredients
    For the sauce
    · 3 tablespoon olive oil
    · 1 small onion chopped
    · 2 garlic cloves chopped
    · 227g can chopped tomatoes
    · 1 tablespoon tomato puree
    · 2 tsp sweet paprika
    · Good pinch chili powder
    · Pinch of sugar
    · Chopped fresh parsley to garnish 
    For the Potatoes
    · 900g potatoes
    · 2 Tablespoon olive oil
    Instructions
    1) Heat the oil in a pan and fry the onion for about 5 minutes until softened. Add the garlic, chopped tomatoes, tomato puree, sweet paprika, chili powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 20 mins until pulpy. Heat Oven to 200c. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

    Tapas 2 – Salad

    https://www.bbcgoodfood.com/recipes/spanish-tomato-salad

    Ingredients
    · 1 1/4 kg mix of tomato
    · 1/2 red onion
    · 1 1/2 teaspoon caster sugar
    · Small bunch parsley roughly chopped
    · 2 tablespoon sherry vinegar
    · 4 tablespoon extra virgin olive oil
    · 1 small garlic clove
    · 50g toasted flaked almonds
    · 6 slices serrano ham
    · 75g Manchego shaved
    Instructions
    1) Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and 1/2 teaspoon of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
    2) Tip the parsley vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt in to the small bowl of a food processor blitz to a pesto consistency adding a dribble of water if you need to loosen it a little
    3) Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of Manchego. Drizzle over a little extra oil and serve.

  • Main Meal – Paella

    https://spainonafork.com/authentic-spanish-seafood-paella-recipe/

    Ingredients
    · 3 cloves garlic crushed
    · 1/2 onion finely diced
    · 1/2 red bell pepper finely chop
    · 1 tube of squid cleaned cut into small squares
    · 12 raw jumbo shrimp peeled & deveined
    · 8 fresh mussels cleaned
    · 80 ml extra virgin olive oil
    · 112 grams tomato sauce
    · 1/2 tsp sweet smoked Spanish paprika
    · 600 ml fish broth 600 m
    · 1/4 tsp saffron threads or powder
    · 200 grams uncooked round rice
    · 2 lemon wedges
    · handful finely chopped parsley
    · sea salt & black pepper
    Instructions
    1) Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
    2) After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together, then add in 2 1/2 cups fish broth and the saffron
    3) Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat,   1 to 2 minutes, then remove the pan from the heat and cover After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!

  • Main Meal – Beer Battered Fish Tacos with Mango Margarita Salsa

    https://www.howsweeteats. com/2014/03/beer-battered-fish-tacos-with-margarita-mango-salsa-and-jalapeno-crema/

    Ingredients
    · 1 cup all purpose flour
    · 1 teaspoon garlic powder
    · 1/2 teaspoon onion powder
    · 1/2 teaspoon smoked paprika
    · 1/2 teaspoon salt
    · 1/4 teaspoon chipotle chili pepper
    · 10 ounces your favourite beer
    · 1/4 cup canola, vegetable or olive oil
    · 4 (4-ounce), at least fresh or thawed cod filets
    · 1 head napa cabbage, chopped
    · 1 lime, juiced
    · 4- inch flour tortillas
    Ingredients—Mango Margarita Salsa
    · 1 mango, chopped 
    · 1/4 onion, diced
     · 1/2 jalapeno, seeded and diced 
    · 2 tablespoons chopped fresh cilantro
    · 1 lime, juiced and zest freshly grated
    · 1 1/2 teaspoons silver tequila
    · 1/4 teaspoon salt
    · 1 pinch of sugar
    Ingredients—Jalapeño Crema
    · 1/2 cup sour cream
    · 1/2 jalapeno pepper, seeded and diced
    · 1 lime, juiced and zest freshly grated
    · 1/4 teaspoon salt
    · 1/4 teaspoon pepper
    Instructions
    1) In a bowl, combine the flour, garlic powder, onion powder, smoked pap, salt and chili powder and whisk to combine. Pour in the beer and whisk until a smooth batter forms.
    2) Heat a large nonstick skillet over medium-high heat and add the oil. Dip the fish in the batter and coat it completely, then drop it in the skillet to fry. Let each piece of fish fry until the sides appear golden and crispy, about 3 to 4 minutes per side. Gently remove the pieces with a spatula and place them on a paper towel to absorb any liquid. Repeat with all the fish, adding more oil if needed.
    3) In a small bowl, stir together the cabbage with the lime juice and a pinch of salt and pepper. To assemble the tacos, warm the flour tortillas. Add a few pieces of the fish on top, followed by the cabbage, the salsa and then a drizzle of the crema. Serve!
    4) For the mango margarita  salsa combine all ingredients in a bowl and stir to combine. Let sit at room temperature for 30 minutes (or if making far ahead of time, covered with plastic wrap in the fridge) before serving so the flavours can marry.
    5) For the jalapeno crema Add the ingredients to a food processor or blender and puree until combined. Let sit at room temperature for 30 minutes before serving.

  • Main Meal— Chicken Machboos

    https://www.hungrypaprikas.com/chicken-machboos/

    Ingredients
    · 1 lb cleaned shrimp
    · 1 Tbsp fresh cilantro (freshly torn)
    · 1/4 tsp ground turmeric
    · 1/2 – 1 tsp salt
    · 1/2 cup brown rice flour
    · 1/3 cup ghee or butter
    · 1 onion , mincedIngredients -Baharat
    · 1 tsp paprika
    · 1/4 tsp ground nutmeg
    · 1/4 tsp pepper
    · 1/4 tsp ground coriander
    · 1/4 tsp ground cumin
    · 1/4 tsp ground cinnamon
    · 1/8 tsp ground cloves
    · 1/8 tsp ground cardamom
    · lemon zest (from half a lemon)
    · 1 tsp tamarind paste
    · 1 cup warm water
    · 1 15 oz can tomatoes , diced
    · 1/2 tsp chili powder
    · 2 Tbsp sugar
    Instructions
    1) Start by preheating the oven to 200 degrees
    2) Finely dice the onion and crush the garlic To a large non-stick pot, add the oil and heat for 1 minute. Then add the onions and cook for 5 minutes until slightly softened
    3) Add the whole spices (cinnamon, cardamom, dry lime, and bay leaves) along with the crushed garlic and cook for a further 5 minutes.  Add the tomato paste and cook for 2 minutes, using a wooden spoon to smear the paste on the bottom of the pan and caramelize it.
    4) Add the ground spices (salt, black pepper, cinnamon, cardamom, and allspice) as well as the tomato sauce and 1 cup of water. Allow to simmer for 3 minutes. Add the washed chicken legs and cover them in the sauce mixture. Cover the pot and allow to cook for 20 minutes, flipping the chicken halfway through. Remove the chicken legs, sprinkle with extra salt and pepper (if desired) and place them on a baking sheet lined with foil. To finish cooking them bake in the oven for 20-25 minutes until juices run clear. Broil for 2 minutes to crips the skin.
    5) Wash and rinse the rice several times until the water runs clear. Add the rice to the pot along with the remaining 3.5 cups of water. Mix well but gently to incorporate the rice. Cover and bring to a boil for 1 minute. Once boiling, keep the rice covered, lower the heat to low and simmer for 20 minutes. Do not uncover the rice before the 20 minutes. Turn off the heat and let the rice stand for 5 minutes.
    6) Toast the pine nuts in a skillet with ½ tablespoon of vegetable oil on medium heat, stirring constantly until golden. This should take no more than 5 minutes. Remove the nuts and add the raisins using the same pan. Stir on high heat for 1-2 minutes to heat through and slightly caramelize.
    7) Open the pot and fluff the rice with a fork. Serve in large dish, wish the chicken legs on top and garnish with the pine nuts/almonds and raisins.