51 replies to this topic

[philhitchings]

I have always tried to get a real flavour of the country the race is being held in. for many years my friends and I used to eat a local dish washed down with a "local" wine. This stopped for a while as we all had young families, but now are back to the old ways of enjoying a race.

I have been busy compiling what I think is a pretty good list of food and drink to serve with the races. I have tried to make each meal local, as well as the wine (not always easy!) The recipes all work (some of them have been a favourite for years). The wines are Red in the main as that is what I prefer, so the food also "leans that way too". Does anyone have any other suggestions for meals or local wines for the races?

Australian GP Start of the season is always like christmas, new year and my birthday all in one so a great meal with good wine and good friends just makes things even better
AUSTRALIAN POACHED RABBIT WITH BRUSCHETTA 4 servings though you can stretch this to 5-6 if you are eating very lightly (it is the middle of the night European time)

Ingredients
1 Spanish onion, peeled and sliced
2 Stalks of celery, chopped
2 Carrots, chopped
2 Sprigs of thyme
2 Bay leaves
12 Black peppercorns
1 medium to large Rabbit (don’t ask get the butcher to do it for you!)
2 Cloves of garlic, quartered
16 Fresh sage leaves (don’t use dry!)
2 1/2 cups Extra virgin olive oil
1 or two (see servings note above) Crusty Italian ring loaf of bread (preferably day-old)
Mesclun, to serve

Method
In a little oil fry off the onion, celery, and carrots just to soften not brown. Bring 6 litres of salted water to the boil in a large saucepan. Add softened onion, celery, and carrot mixture, together with the herbs (not sage) and peppercorns and return to the boil. Skim surface. While waiting for liquid to boil gently brown the rabbit in the pan used for the vegetables.

Once water has reached boiling point add the browned rabbit and return to the boil. As soon as the liquid has reached boiling point, reduce heat to lowest setting, cover and simmer very gently for 1 hour, or until rabbit is tender. Remove from heat and cool rabbit in cooking liquid. Remove rabbit from liquid, strip meat from bones and place it in a single layer on a plate or tray. Season meat generously with salt and freshly ground black pepper.

(Return bones to cooking liquid and boil again to make stock, to freeze for another purpose, if desired. It really is worth doing this, real stock just knocks the pants off bought ones; also soup always makes a great starter).

Transfer rabbit to a bowl. Add garlic, sage, and oil just to cover. Using your hands, mix ingredients to combine, then cover and refrigerate for 48 hours. I have tried to leave for three days but it just gets too tempting.

Cut bread into relatively thick slices (1/2 inch 1.25 cm) and brush both sides with remaining oil combined with 1 teaspoon sea salt. Place in a single layer on a rack on an oven tray and bake at 150C for 30 minutes, or until pale golden. Using a slotted spoon, remove rabbit from oil, and serve at room temperature with warm bruschetta, and mesclun leaves.

Based on an Australian Gourmet guide I got in the 90’s
Wine
Oakridge Yarra Valley Merlot Cabernet or Shiraz (We tend to have both!!). This is just a personal choice as is the rest of this little journey. There are dozens of Victoria wines to choose from though I wouldn’t recommend you do all of them in one weekend.



Malaysian GP

Ayam Mask Kicap (Chicken in Black Sauce)
Ingredients:
1 chicken
5 shallots
3 cloves garlic
2 cm piece ginger
2 red chilies, sliced lengthwise
4 tbs thick soy sauce
1 large onion, sliced into thick rings
2 limes (one for juice, one for decoration)
2 tsp. turmeric powder
1 tsp. salt
Method:

Take the garlic, shallots and peeled ginger and make a paste in a pestle and mortar, then put to one side.
Wash the chicken and cut into bite-sized pieces. Mix with salt and turmeric powder. Heat oil in a deep pan and fry the chicken pieces until crispy. Drain off the oil but leave 2 tbsps in the pan. Fry the pounded ingredients until fragrant.
Add the soy sauce and chicken pieces and mix well. , Add in the onion rings and chilies and just before dishing out, squeeze the lime juice over. If you want more gravy you can add ½ cup water and bring to boil before adding in the chicken pieces. Soy sauce is already quite salty so be careful not to add too much salt.

Serve with fresh roti or steamed rice.
This is similar to a dish I had for breakfast on race day this year

Wine
Tough really as the Malaysians aren’t a renowned wine producer. A cool Soave or decent Frascati are the best with this IMO. The Southern hemisphere wines are a little too rich and “fight with the food”

I know it’s not red but I have not found a red that either doesn’t get swamped by the flavours of the food or fights too much and ruins both



Brazilian GP

Feijoada

Tradition states that the dish should have pigs ears trotters and a tail in it. I have tried both and I tend to agree, however not everyone wants that so I‘ve put together a less challenging version
The following recipe is an easy-to-do version of "Feijoada" made only with pork tenderloin, good quality bacon and sausages.
INGREDIENTS
1 lb of varied pork sausages (prefer smoked sausages) sliced at an angle / /
1 lb of pork tenderloin cubed 1” pieces
6 slices of bacon full back rashers cut into 1/3rds
2 cans of black beans (15.5Oz each) drained well. Use dried and cook them yourself again this is better as you get the liquor as stock.
2-3 tablespoons vegetable oil
4 cloves of garlic,
2 medium onions chopped
3 bay leaves (bay leaves give a special taste to feijoada)

PREPARE
Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves. As the mixture softens add a little bean stock if you have made from scratch or a couple of splashes of wine(no more). Cook for about 5 minutes in med heat then add water to just cover cook for a further 10 minutes and set aside.

In a separate pan fry the cubes of pork tenderloin and slices of bacon with salt, garlic. Add the sausage pieces to the bean mixture and warm through gently. When the sausage is heated Add all of the pork/bacon mixture to the pan with the black beans and stir over a low to medium-heat .

Simmer on a very low heat for a further 10-15 minutes to allow the flavours to blend.


Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and return to the feijoada just prior to serving. Serve either with steamed rice, or with really crusty bread. I usually offer pepper sauce at the table rather than assume. I have also used smoked belly pork which althoughvery tasty tend to make the dish to Cassoulet like.

Wine
Santa Catarina region are pretty reasonable as it is quite far south and produces some full bodied wines

San Marino GP

Wine Sangiovese not too pricey reasonable flavour makes me think of springtime (!?)

Bollito with Vegetables (it takes time but it is worth it)
3 lb beef suitable for boiling
8 cups water
3 pieces of marrow bone, 1 lb
6 young carrots, scraped and chopped
6 leeks, trimmed and washed well
6 white celery stalks, chopped
6 baby onions, peeled
10 oz Savoy cabbage
1 boneless chicken breast, cut into thin strips
Cut up the beef into slices and put it in a saucepan. Cover with the water, and add the bones. Cover and bring the water to a boil. Cook the meat over gentle heat for about 2 hours. Add the carrots, leeks, celery, onions and cabbage and cook for a further 30 minutes. Remove the meat and vegetables from the stock. Discard the bones and transfer the meat and vegetables to a large plate. Degrease the stock. Add the chicken breast and return the stock to a boil. Cook for 10 minutes. Add the meat and vegetables and bring back to a boil. Serve.

Spanish GP


Tapas (Chorizo, patatas fritas, Tomatoes, calamares whatever really) is my preferred meal here with a decent Rioja

However for those of you who want a dish of worth

Solomillo al Agridulce de Cebolla(Fillet Steak on a Bed of Sweet and Sour Onions)

The meat is really beautiful: browned on the outside but rare and succulent on the inside.Serves four
INGREDIENTS
400g (14 oz) Spanish onions, peeled and cut into julienne strips
100g (4 oz) butter
2 tablespoons sherry vinegar
800g (1 lb 12 oz) fillet steak, cut into 4
Salt and freshly ground black pepper
4 tablespoons honey
Mint leaves for decoration

METHOD
Pre-heat the oven to gas mark 4, 180 deg C (350 deg F).Place the onions in a roasting tin with a little butter and bake in the oven for 15 minutes. Stir in 1 tablespoon of sherry vinegar and bake for a further 10 to 15 minutes until the onions are almost transparent.
Meanwhile, melt the remaining butter in a large pan, season the meat with salt and freshly ground black pepper and lightly fry the meat until browned, being careful not to allow the butter to burn. Drain off some of the fat and pour in the rest of the sherry vinegar, stirring to deglaze the pan. Add the honey and boil to reduce the sauce slightly, then add the stock and boil until the sauce has reduced to the consistency you prefer, turning the meat occasionally. Check and adjust the seasoning if necessary, and add a little more honey or sherry vinegar if the sauce is too sweet or too sour.Arrange the onions on a warmed serving plate, set the meat on top and cover with the sauce. Decorate with mint and serve immediately.

Accompany with thickly sliced, white, toasted bread that is served with peeled cloves of garlic and olive oil (you simply rub the garlic across the bread and drizzle with oil) This can be served as a starter if you prefer


Austrian GP


Gekochtes Rindfleisch (Boiled Beef)
Ingredients
3 pounds chuck steak
1 veal knuckle or marrow bone (optional)
1 large carrot
1 stalk celery, with leaves
1 small knob celery root, trim off straggly roots, peel and rinse
1 small parsnip, scraped and cut in half lengthwise
1 parsley root, scraped
1 tablespoon salt, or as needed
The meat should be tied with string so that it will retain its shape.

Method
Bring 6-7 of water to boil I have a very large soup pot that I use for this. Place tied meat and bone (if used) in large soup kettle or dutch oven and pour boiling water over it. There should be about 6" of water above surface of meat. If you prefer, you can start to cook meat in cold water; this will give the broth a better flavor but the meat will lose some in the process. Cover pot and simmer slowly but steadily 2 hours, skimming as necessary. Add vegetables and simmer another 2 hours, or until meat is tender and can be pierced easily with carving fork or skewer. When meat is done, taste broth and season as needed. Slice meat onto heated platter, spoon a little soup over it and slice vegetables around it.

Wine
Zweigelt 2000 Several to choose from all perfectly delicious
Austria does produce some excellent reds of nearly all varietals. Please note that Syrah (Shiraz) vines have only just been granted permission to be grown in Austria, so I can’t comment on this particular type of varietal wine, other than to say I am sure they will produce something of worth in a few years.


Monaco GP
The simplest of all! Fruits de Mer and Champagne
There is nothing like sitting down to a pile of prawns, langoustines, oysters and lobster, and other notables with a glass or three of bubbly


Canadian GP
Wine
Lamb Shanks With Caramelized Onions this is just gorgeous!
Serves 6

Ingredients:

Lamb Shanks
1 tbsp vegetable oil
6 lamb, shanks
2 onion, chopped
3 cloves garlic, chopped
1 1/2 tsp cinnamon
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
1 pinch hot pepper flakes
4 cup beef stock
1 x 19 oz can tomato, coarsely, chopped
3 large carrot, thickly, sliced
4 zucchini, thickly, sliced
1 x 19 oz can chickpeas, drained, and, rinsed

Caramelized Onions
2 tbsp butter
4 onion, sliced
1 tbsp granulated sugar
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp pepper
1/4 tsp turmeric
1/2 cup raisins
1/4 cup slivered almonds, toasted

Method
Preheat oven to 325 degrees F (160 degrees C). In large heavy saucepan, heat oil over medium-high heat; brown lamb shanks all over, in batches. Transfer to plate. Drain off any fat in pan. Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt, pepper, turmeric and hot pepper flakes to pan; cook, stirring often, for 5 minutes or until softened.
Return shanks and any accumulated juices to pan. Add beef stock and tomatoes; bring to boil. Reduce heat, cover and simmer for about 1 1/2 hours or until lamb is just tender. Increase heat to medium. Add carrots, zucchini and chick-peas; simmer, covered, for about 20 minutes or until lamb and vegetables are tender. Strain, reserving liquid; set meat and vegetables aside. Return reserved liquid to pan; boil for about 15 minutes or until reduced to half. Return meat and vegetables to pan; heat through.
Caramelized Onions
Meanwhile, in large heavy skillet, melt butter over medium heat. Add onions, sugar, cinnamon, ginger, salt, pepper and turmeric; cover and cook, stirring occasionally, for 10 minutes. Add raisins; cook for 10 minutes. Uncover and cook, stirring occasionally, for about 5 minutes or until onions are golden and no liquid remains. Top with caramelized onions; sprinkle with almonds
Serve up with bread or nothing, as it is very it is filling. I usually serve this as an after race meal (I go to the point of adding vegetables and rest the meat while I watch the race).

Wine

South Brook winery in Ontario is reputed to make some good wine unfortunately I haven’t had the chance to try some yet! (So I tend to go for an Argentinean, Portuguese, or South African wine If I can’t get the local produce, I free-fall to what ever takes my fancy)


European GP

I tend to choose a dish from a different region of Europe for this one, as I still maintain that the European GP should be in a different country each year.

Wine Goes with the regional dish


French GP


Daube d'Agneau Provençale
Daube of Lamb, provence style, with tomatoes and olives possibly my favourite dish of all

Ingredients
4 lbs. lamb shoulder, boned, trimmed of fat & sinew and cut into cubes (don't forget to make stock with the bones)
3 Tablespoons olive oil
4 onions, sliced
3 Tablespoons flour
1-1/2 cups red wine (use the same wine as you are planning to serve)
1-1/2 cups veal or beef stock
5 cloves garlic, crushed
bouquet garni: 10 parsley stems, 1 thyme sprig, 1 bay leaf tucked into the green part of a leek and tied into a bundle (you can get ready made ones too)
2 lbs. tomatoes, peeled, seeded and chopped
rind of 2 oranges, pared in long thin strips
3/4 cup green olives
3/4 cup black olives
salt & freshly ground pepper

Method
Preheat oven to 325°F. Heat oil in flameproof casserole and brown the lamb, a few pieces at a time, on all sides. Remove meat. Add onions to casserole and sauté until they start to brown. Stir in flour and brown also. Add wine, stock, tomatoes, garlic, bouquet garni, orange rind, salt and pepper. Return lamb to casserole, stir and bring just to a boil. Cover and place in oven. cook for 1-1/2 to 2 hours or until meat is very tender when pierced with a fork. (During the cooking time, stir the daube occasionally and add more stock if it looks dry).
While the daube is cooking, put the olives in a saucepan of cold water. Place over med-high heat and bring to a boil, then simmer for 3 minutes and drain. Ten minutes before end of cooking, discard bouquet garni and orange rind from the daube. Stir in the olives and taste for seasoning.
Serve the daube from the casserole.

Make ahead: The daube can be made 3 days ahead and refrigerated or frozen. Reheat on the top of the stove slowly.

Wine any of the classic French reds will accompany this dish however as the GP is in this region I tend to go for a mid priced Burgundy (cheap doesn’t appear to exist here sadly)


British GP

Salamagundi Serves 8. I really like the way this looks when it is ready to serve, makes a great picnic lunch too. (the dish originates in the north of England I believe. I got the recipe from a Cookery programme back in the 1970's)

Ingredients:
1 Duckling 2.3 kg (5 lb)
1 Chicken 2 kg (4 lb)
1lb Carrots cut into 0.5 cm, batons,
1lb Potatoes - 450g (1 lb) peeled
150ml Vegetable oil
5tbsp Lemon juice
pinch of Mustard powder and sugar
1lb Fresh Peas shelled and cooked
1 Cucumber sliced
8oz Tomatoes thinly sliced,
4 sticks of Celery thinly sliced
Mayonnaise – home made optional,
4-6 oz of sliced stuffed olives and radishes - to garnish.
½ cup of finely chopped parsely
salt and pepper

Pre-heat oven to 200C / 400F / Gas 6. Weigh the duckling, prick the skin all over with a skewer or sharp fork. Place breast-side down on a rack in a roasting tin. Roast in the top of the oven, basting occasionally, for 20 minutes per 450g (1 lb). Weigh the chicken. Place in a shallow roasting tin and roast below the duck on the lowest shelf of the oven for 20 minutes per 450g (1 lb) plus 20 minutes.

Cool both for 1-2 hours until cool enough to handle. Make a slit along each side of the breast bone of both the chicken and the duck. Remove and discard the skin. Carefully remove all the flesh from the carcasses and cut the flesh of the birds into thin strips about 5 cm (2 inches) long.

Cook the carrots in boiling water for 8 minutes until just tender. Drain and rinse in cold water. Cook the potatoes in boiling water for 15 minutes until tender. Drain and leave to cool, then dice finely. Make the dressing by whisking the oil, lemon juice, mustard and sugar together.

Choose a large oval platter for making up the salamagundi. Place the potato and peas in the bottom of the dish to give a flat base. Arrange the carrot strips or a layer of cucumber on top, following the oval shape of the platter. Pour over a little dressing. Next, arrange a layer of cucumber or carrot, slightly inside the first layer so that it may be easily seen. Top with more layers of chicken, peas, tomato slices, celery and duck.

Make each layer smaller than the previous one so that the lowest layers can all be seen. Sprinkle each layer with dressing. Continue layering until all the ingredients are used up. Garnish with the radish slices and stuffed olives, arranged around the edge of the dish. Sprinkle with parsley

Wine
I have a great little wine to suggest here it comes from Kent, and whilst light in body, it is quite dry and doesn’t over power either the food or the beautiful summers day that is always the BGP!

Biddenden vineyards. Gribble Ridge Dornfelder.
They also produce a Gamay Dornfelder blend that is also quite light. The vineyards in Tenterden are also supposed to be worth trying as well.



German GP

Stuffed beef

Ingredients:
4 sirloin steaks – thinly sliced
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
salt
pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated skim milk

Method
Pound the steaks with a meat tenderize until about 1/8" thick. Season the steaks with salt and pepper on both sides. Spread mustard thickly on one side on each steak. Place two slices of bacon and two pickle slices on each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly and secure with string.

Heat the oil in a heavy saucepan. Brown the meat rolls well on all sides. Add about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours. Add more water if needed. Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the meat to the pan and warm through

Serve with hot potato salad or a plate of fresh green beans

Wine
Varietal again this time Spatburgunder which is fuller bodies than the lighter Trollinger variety (you could also try the German Dornfelder too) Look for the the Name Ungstein as this area appear to produce the best wines


Hungarian GP

Chicken Paprikas Over Egg Noodles

Ingredients
1/2 cup vegetable oil
3-4 medium onions- diced
Half a green pepper- diced
3-4 tbsp. paprika
1 tbsp. tomato paste
1 medium to large chicken cut-up into sections, washed and seasoned with salt and black pepper
½ pound of button mushrooms (Half sliced and half left whole)
1/4 cup water (**additional 1/4 cup water if needed)
4 Tbsp. sour creme
Egg noodles (any shape)

Method
Preheat a large pot and add the oil, onions and green pepper. Sautee until golden brown. Remove from burner and add paprika and tomato paste. Mix well. Add the seasoned chicken sections and the sliced mushrooms. Mix well until sauce covers chicken. Add 1/4 cup water. Cover slightly to allow a little of the steam to escape and simmer on a low heat for 30-40 minutes or until chicken is tender.
** Add 1/4 cup water if needed and stir in well. Raise the heat until the liquid is beginning to bubble then reduce heat to a slow simmer for another 10 minutes. Add sour cream, mix well and heat gently for 3 minutes to avoid the cream splitting.
Cook egg noodles in large pot of boiling salt water. Drain and rinse. Serve noodles with chicken and sauce mixture over top. Enjoy!!

Wine

Eger estate has to be the choice though there are lots of wine regions in Hungary that produce good quaffable wine. The reason I prefer the Eger area is because of the Bikever (Bull’s Blood) Named because of the rich blood red colour found in this wine. You can also go with your pocket on this type as most places will sell a range of cheap exports including Bulls Blood. I tend to buy mine about two-three years in advance as I discovered that If the wine is stored the tannins begin to adhere to the side of the bottle (NO HANGOVER!!)

Italian GP


Linguine with Zesty Red Clam Sauce (not Strictly Italian [it’s a Tom Cruise recipe!] but it is delicious)
Makes about 4-1/2 cups of sauce
Serves 6

Ingredients
Tomato Sauce
1/2 cup olive oil
¼ cup cloves garlic, crushed
¼ cup capers, undrained
2 cups chopped parsley, plus ½ cup additional for garnish (alternatively use fresh basil leaves as the garnish)
2 cups chopped plum tomatoes
¾ cup fresh lemon juice
¾ cup dry white wine Chenin blanc is my preference
½-1 teaspoon crushed dried red chilli pepper flakes
1 teaspoon salt
1 heaping teaspoon freshly ground black pepper
Pasta
1 pound linguini
Clams
30 littleneck clams, scrubbed
1/4 cup chopped garlic
1 cup dry white wine
1 cup vegetable broth or water


Method
To make the tomato sauce:
Heat a large saucepan until it is hot then, add the oil. Add the garlic, capers, and (carefully) the parsley (Stand back because the oil may spatter). Add the tomatoes, lemon juice, wine, pepper flakes, salt, and black pepper. Cook, stirring occasionally, for 15 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until firm but tender (I tend to slightly undercook as the linguini will still continue to cook whilst you amalgamate before serving).
While the pasta is cooking, steam the clams. Place the clams in another large pot with the garlic, wine, and vegetable broth. Cover and bring to a boil over high heat, shaking the pot, until all the shells are open. Leaving the open clams in the pot, drain off all but 1/4 cup of the steaming liquid and stir it into the tomato sauce. Cover the clams and keep warm while preparing the rest of the dish.
Drain the linguine and add to the tomato sauce. Cook over high heat for about 4 minutes to heat through.
If you’re being polite: Divide the pasta among 6 heated bowls. Top each serving with 5 clams and garnish with the remaining parsley.
If you’re with good friends serve in a large dish with a bowl for each person and let the battle commence!

Wine
There is a lot to choose from in terms of Wine range (you could even get a magnum of Ascari, Schekter, or Mansell labelled Asti). So I just look around for a reasonable Lombardy region wine. Many varietals are on sale and you just need to make your preferred choice


United States GP
If the weather is mild we will often have one of the last Barbeques of the season around this time. However, given the fact that the less clement weather is beginning to show itself, this is what we usually have.
Horsradish Pot roast beef
(You will need a Dutch oven for this, mind you It won’t be the only time you’ll use it as it cooks meat beautifully)

Ingredients
2 - 4- cloves garlic, crushed (I go for the greater as I love garlic)
1/2 – teaspoons ground black pepper
1/2 - teaspoon salt
1 - 2 – teaspoon fresh horseradish grated
1 - teaspoon dried basil
3 to 3-1/2 -pound boneless beef chuck roast
2 - tablespoon olive oil
2 - cups water
Vegetables:
2 - cups baby carrots, peeled
12 - small red potatoes, cut in half
1 - medium onion, cut into 6 wedges

Method
In a small bowl, (with a pestle and mortar) combine garlic, salt, pepper, horseradish , and basil. Next, evenly press garlic mixture into surface of beef.
In Dutch oven, heat over medium-high heat until hot and add the oil. You want to evenly brown the beef roast. Next step is to add the water. Bring to a boil and reduce the heat to low. You want to cover roast tightly and simmer 2 hours.
Add the vegetables and cover. You need to continue cooking 40 to 45 minutes or until vegetables are tender. Remove beef and vegetables from Dutch oven and serve.
Picnicking & Tailgating: This can be made a day or two ahead of either the picnic or tailgate party. Before leaving the house, microwave the roast beef and vegetables. Then place the beef roast in a hot thermal container so it will be nice and hot when served at the picnic or tailgate site.
Makes 6 to 8 servings.

Wine
Chateau Pomije produce a range of wines for the Indiana region I have only tried the Pinot noir however they do sell a reasonable priced Merlot which I think would do better with this meal
You could also hunt down a bottle or two from the Butler vineyard near Bloomington. I haven’t tried these out yet, but they are on my list, as they have a good reputation. You can of course go for any of the mass produced wines from California, but I do like to get the local ones as and when I can.


Japanese GP

I cheat! For this race it’s down to the supermarket and a whiz round to get lots of pre-prepared Sushi. I have tried making it once or twice but I have never been pleased by the “meal” I end up with.

Wine

Rice wine for my friends, Fruit juice for me. Whilst I like Saki in the evening I cannot take it in the morning at all! so this tends to be a “dry race for me”. However, if I win “our little sweep” I am presented with bottles of the finest single malt. I usually toast the winners, losers, mechanics, team owners, friends, enemies, etc. etc.
(if I lose I get my friends to open a bottle and we do the same thing anyway

[Fortymark]

No shitaki for the japanese GP?!...;)

Impressive post...and tasty food..

[philhitchings]

Shitaki recipe please

[EnzoHonda]

Australian GP. Chips and Coke.
Malaysian GP. Chips and Coke.
Brazilian GP. Kraft Dinner and Coke.
San Marino GP. Eggs and coffee.
Spanish GP. Eggs and coffee.
Austrian GP. Eggs and coffee.
Monaco GP. Eggs and coffee.
Canadian GP. Kraft Dinner and Coke.
European GP. Eggs and coffee.
French GP. Eggs and coffee.
British GP. Eggs and coffee.
German GP. Eggs and coffee.
Hungarian GP. Eggs and coffee (lots and lots of coffee... and then more coffee and a couple espressos).
Italian GP. Eggs and coffee.
United States GP. Kraft Dinner and Coke.
Japanese GP. Chips and Coke.

I need to learn how to cook.

[benn5325]

May I suggest for your next USGP, the fabulous cajun dish Turducken...
Had one a few months ago.. Fan bloody tastic!

[TEquiLA]

Now here's somebody who knows how to enjoy a "day at the races" excellent post man , though now I am hungry...

[Jaybee]

Great article, philhitching!

You are a true gentleman, both a lover of F1 and an epicure

[niwanda]

You sure have been around!!

Glad you enjoyed some of our local food. Ayam masak kicap is a simple dish but it's definitely one of my favourites!

Hope you make to Sepang again next year!

[Ghostrider]

Great post, thanx for sharing!

[philhitchings]

Originally posted by benn5325
May I suggest for your next USGP, the fabulous cajun dish Turducken...
Had one a few months ago.. Fan bloody tastic!

Recipe please

and to everyone else thanks for the positive feedback

[Jackie]

Wow Phil, what a great post!

Hey, I edit an online food magazine and I would love to have your post as a feature next month - what do you think??? www.toptastes.com

Full attribution to you, of course, plus a link to your website, if you have one - or to Atlas, if you don't!

[Rene]

Great post philhitchings (one of the most unique posts in RC in a long time!)
I'm going to bookmark this page, so we can try and makes some of these dishes ourselves

[Blue]

I'm hungry

[renaultf1chic]

What do you do for the USGP? Burgers on the BBQ?

This is wonderful! I'm definitely going to have to try the Brazil and Hungary!!!!

[paulb]

Great thread Phil!

When are you posting directions to your house??!!

What a great way to enjoy racing!

Sux to be in the US., not enough time at 4:30am to prepare the French GP menu!

[renaultf1chic]

[QUOTE]Originally posted by renaultf1chic
[B]What do you do for the USGP? Burgers on the BBQ?

OK now I see it, I didn't see the USGP earlier.

I might add the Maylasian looks tasty too!

[jonpollak]

Phil..
I am seriously impressed.
The AtlasF1 gourmet has arrived
Very well done..

If I may...?

The British GP should be a "Ruby"(curry) No?

At INDY it's the legendary "Giant Turkey Leg"

Jp

[philhitchings]

I didn't think I'd cause this kind of reaction. Looks like I might need to come up with some additions for next season (this time I'd probably try to post before the season opener)

[PEW]

Thanks Phil for the recipes.

This idea of suitable gastronomic delights to accompany the race is one that I picked up on last year when we had Bernievision and the weekend became one long F1 "orgy". Discovered Malaysian cuisine which I now love. Perhaps we can persuade the moderaters to have a recipe STICKY for next season

[philhitchings]

Pew that would be brilliant.

[Fortymark]

Phil, I don´t have any recipe...

My friend has an cooking book with japanese dishes. Next time I´m at visiting him
I will borrow it..

[RTH]

This is such a good idea, - gives you something interesting to do while the GP is on.

[benn5325]

Turducken:

You can buy it ready made from several places on LA. A lot easier than making it yourself, but if your realkly adventurous:

Ingredients for assembling the Turducken:
4 recipes Andouille Smoked Sausage Dressing
2 recipes Cornbread Dressing
4 recipes Oyster Dressing
One 20 to 25 pound turkey
One 4 to 5 pound domestic duckling
One 3 to 3-1/2 pound young chicken
About 7 tablespoons Creole seasoning or Chef Prudhomme's commercially packaged Cajun Poultry Magic seasoning
5 recipes Sweet Potato Eggplant Gravy
Tools needed:
One small hammer
One 3-inch needle; a "packing" needle with a curved tip works well
One 15x11 inch baking pan, at least 2-1/2 inches deep
One pan, larger than the 15x11 pan, that the smaller pan will fit inside with room to spare
Make the three dressings, then refrigerate.


Boning the fowl
It's helpful to keep the following in mind:

1. Your goal is to end up with one large piece of essentially boneless turkey meat; the finished product will contain only the tip end of each leg bone and the first two joints of each wing. You will end up with one piece of completely boneless duck meat, and one piece of completely boneless chicken meat.

2. Be careful not to pierce the skin except for the initial slits. Cuts in the skin tend to enlarge during cooking and make the end result less attractive, as well as more dry.

3. Allow yourself plenty of time, especially if you're a beginner. And even if you're experienced, approach the boning procedure with a gentle, careful touch -- the meat is not tough and you want to end up with as much of it as possible.

4. Bone one side of each bird -- either the left or the right -- before doing the other side.

5. Use a sharp boning knife and use mainly the tip; stay close to the bone at all times with the knife. 6. It's worth the time and effort!


To bone the turkey:
Place the turkey, breast down, on a flat surface. Make an incision the entire length of the spine through the skin and flesh. Starting from the neck end and using the tip of the knife, follow as closely to the bone as you can cut, carefully teasing the skin and meat away from the frame. Toward the neck end, cut through the meat to expose the shoulder blade (feel for it first and cut through small amounts of meat at a time if you have trouble locating it); cut the meat away from around the bone and sever the bone at the joint so you can remove the blade.

Disjoint the wing between the second and third joint; free the heavy drumstick of the wing and remove it, being careful to leave the skin intact. Continue teasing the meat away from the backbone, heading toward the thighbone and being careful to keep the "oyster" -- the pocket of meat on the back -- attached to the skin instead of leaving it with the bone.

Cut through the ball-and-socket joint to release the thigh bone from the carcass; you should now be able to open the bird up more in order to better see what bones are still left to deal with. Continue teasing the meat away from the carcass until you reach the center front of the breast bone. Then very carefully separate the skin from the breast bone at the midline without piercing the skin (go slowly because the skin is very thin at this point).

Repeat the same boning procedure on the other side of the turkey, with the turkey still breast down. When both sides are finished, carefully remove the carcass. Save carcass for stock or gumbo.

Remove the thigh and leg bone on each side as follows: being careful not to break through the skin, use a small hammer to break the leg bone completely across, about two inches from the tip end. Then manipulate both ends of the bone with your hands to be sure the break is complete. Leave the tip of the bone in, but remove the leg bone and thigh bone as one unit. To do this, cut the meat away form around the thigh bone first, using the knife tip; then, holding the thigh bone up with one hand, use the other hand to carefully cut the meat away from around the leg-thigh joint. (Don't cut through this joint, and don't worry if it seems as if you're leaving a lot of meat around the joint -- it can't be helped, and besides, it will add flavor to the stock you make with the bones!)

Then use the blade of the knife to scrape the meat way from the leg bone; remove the leg-thigh bone. With your hands or the knife, one by one remove as many bin bones from the leg meat as possible. Then, if necessary, pull the tip of the leg bone to turn the meat to the inside, so the skin is on the outside and it looks like a regular turkey again. Refrigerate.


To bone the duck:
Place the duck, breast down, on a flat surface and follow the same procedures you did to bone the turkey, except this time you will remove all of the bones, instead of leaving in part of the wing and leg bones.

To bone each wing, cut off the first two joints of the wing, leaving the wing's drumstick. Cut the meat from around the drumstick and remove this bone.

When you reach the thigh, follow the thigh-leg bone with the knife blade to release the bone as one unit; again, be careful not to cut the skin.

Trim some of the excess skin and fat from around the neck area. Cut the skin in small pieces and reserve it for making the gravy. Discard the fat. Refrigerate the duck and skin pieces.


To bone the chicken:
Use precisely the same procedure to bone the chicken as you used to bone the duck.


To assemble the Turducken:
Spread the turkey, skin down, on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the Creole seasoning, patting the seasoning in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it too.)

Then stuff some of the cold andouille dressing into the leg, thigh and wing cavities until full but not tightly packed. (If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the dressing over the remaining exposed meat, about 1/2 to 3/4 inches thick. You should use a total of about 7 cups dressing.

Place the duck, skin down, on top of the andouille dressing, arranging the duck evenly over the dressing. Season the exposed duck meat generously and evenly with Creole seasoning, using about 1 tablespoon, and pressing it in with your hands. Then spread the cold cornbread dressing evenly over the exposed duck meat, making the layer slightly less thick than the andouille dressing, about 1/2 inch thick. Repeat with the chicken and the oyster dressing.

Enlist another person's help to carefully lift the open Turducken into an ungreased 15x11 baking pan that is at least 2-1/2 inches deep. (NOTE: this pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking).

As you life the Turducken into the pan, fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1 inch apart. When you finish sewing up the Turducken on the first side, turn it over in the pan to sew closed any openings in the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast side up, in the pan, tucking in the turkey wings.

Place the Turducken pan in a slightly larger pan with sides at least 2-1/2" deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken with about 2 tablespoons of Creole seasoning, patting it in with your hands. Refrigerate until ready to bake.

Bake the Turducken at 190°F, about 12 hours, until done, or until a meat thermometer inserted through to the center reads 165F. (NOTE -- there's no need to baste, but you will need to remove accumulated drippings from the Turducken pan every couple of hours so that the lower portion of the turkey doesn't deep fry in the hot oil. When done, remove the Turducken from the oven and let rest and cool for 1 hour. Meanwhile, make the gravy with some of the pan drippings and the reserve duck skin.

With strong spatulas inserted underneath (remember there are no bones to support the birds' structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three dressings and all three meats. Serve additional bowls of the dressings on the side.



SWEET POTATO EGGPLANT GRAVY



1/2 cup drippings from the Turducken, plus the reserved duck skin
4 cups eggplants, peeled and chopped
1-1/2 cups onions, chopped
1 cup sweet potatoes, peeled and finely chopped
1 teaspoon garlic, minced
3 bay leaves
1-1/2 teaspoons salt
1-1/2 teaspoons white pepper
1-1/2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
8 cups chicken stock, turkey stock or duck stock
1 cup dark brown sugar, packed
1 cup sweet potatoes, peeled and cut into 1/2" dice
3 tablespoons Grand Marnier
1/2 cup green onions, finely chopped
Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.

Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.

Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yield: About 3 cups.



ANDOUILLE SMOKED SAUSAGE DRESSING



4 tablespoons oil
4 cups chopped onions
2 cups chopped celery
2 cups chopped green bell peppers
1-1/4 pounds andouille
4 tablespoons butter
2 tablespoons sweet paprika
2 tablespoons garlic, minced
1 tablespoon Tabasco sauce
2 cups turkey, duck or chicken stock
1-1/2 cups very fine dry French bread crumbs
Place the oil in a large skillet over high heat. Add 2 cups of the onions, 1 cup each of the celery and bell pepper. Sauté until the onions are dark brown but not burned, about 10-12 minutes, stirring occasionally. Add the andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and bell pepper, the butter, paprika, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat.

Transfer mixture to an ungreased 8x8" baking dish; bake uncovered in a 425°F oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.



CORNBREAD DRESSING


Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we start with in this dish is sweet (the cornbread referenced in the link below should have the sugar increased from 1/3 cup to 2/3 cup). If you prefer less sweet dressings, you may omit the sugar entirely.


Seasoning mix:
4 tablespoons ground turmeric
2 teaspoons salt
1-1/2 teaspoons white pepper
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon dried oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon dried thyme leaves
Dressing ingredients:
4 ounces (1 stick) butter
4 tablespoons margarine
3/4 cup onions, finely chopped
3/4 cup green bell peppers, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, minced
2 bay leaves
3/4 pound turkey, duck or chicken giblets, boiled until tender then ground (preferred), or finely chopped
1 cup turkey, duck or chicken stock
1 tablespoon Tabasco sauce
5 cups finely crumbled cornbread (increasing sugar to 2/3 cup)
1-2/3 cups evaporated milk
3 eggs
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large skillet, melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat. Sauté about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco. Cook for 5 minutes, stirring frequently. Remove from heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 9x13" baking pan. Bake at 350°F until browned on top, about 35-40 minutes.



OYSTER DRESSING



Seasoning mix:
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
Dressing ingredients:
About 20 small to medium oysters in their liquor, about 1/2 pound
1 cup cold water
6 ounces (1-1/2 sticks) margarine
1-1/2 cups onions, chopped
1 cup celery, chopped
1 cup green bell peppers, chopped
1 teaspoon garlic, minced
1 cup very fine dry French bread crumbs
2 tablespoon unsalted butter, softened
1/2 cup green onions, chopped
1/2 cup parsley, finely minced
Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve oysters and oyster water, refrigerate until ready to use.

Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently.

In a small bowl, combine the seasoning ingredients and mix well. When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir unti margarine is melted.

Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased baking pan and bake at 350°F for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.

[philhitchings]

WOW! that sounds just out of this world!

[Jackie]

Originally posted by Jackie
Wow Phil, what a great post!

Hey, I edit an online food magazine and I would love to have your post as a feature next month - what do you think??? www.toptastes.com

Full attribution to you, of course, plus a link to your website, if you have one - or to Atlas, if you don't!

Yes???

[Doug Cormack]

[QUOTE]Originally posted by philhitchings

Canadian GP
Wine
Lamb Shanks With Caramelized Onions this is just gorgeous!
Serves 6


Wine

South Brook winery in Ontario is reputed to make some good wine unfortunately I haven’t had the chance to try some yet! (So I tend to go for an Argentinean, Portuguese, or South African wine If I can’t get the local produce, I free-fall to what ever takes my fancy)


[E]

There are many quality Canadian wineries. I hesitate to suggest South Brook. The Canadian
wine quality designation is VQA (akin to the French appelation). Some decent Canadian wineries
are Chateau des Charmes, Inniskillin, Henry of Pelham, Cave Spring, Willow Heights ...

Some labels that are second to none:

Chateau des Charmes Cab. F. 1998
Henry of Pelham Cab. 1998
Thirty Bench Meritage 1998

Modestly priced and available:

Henry of Pelham Meritage 2000
Chateau des Charmes dry Riesling (but not with the lamb!)
Cave Spring Reserve Cabernet 1999

2002 will be a great vintage, but very few 2002s are available yet.

[Fortymark]

I wish there was an GP in India (for the sake of good food while watching F1..)

haha, where is that guy when you need him. Curry something he had as nick....

Food from India is just great!

[VAR1016]

If there's ever a Welsh GP (who knows with the rubbish that comes out of the FIA - or is it FOM?) I shall be delighted to produce a recipe for pice bach planc - "Welsh Cakes". They should be eaten a day old with good cheese and a large cup of engineer's tea.

And that's about the limit for me.

PdeRL

[bock16]

Phil:

Originally posted by philhitchings
Shitaki recipe please

Shitaki is just a type of dried mushroom isn't it? Japanese style might be to put a few on a skewer and grill it on a BBQ, keep it simple with a little white radish or ponzu sauce.

Better still is to use them in Shabu Shabu; a kind of hot-pot meal similar to (but not the same as) what Sumo wrestlers eat. Since you seem to have so much beef/lamb in your recipe list, I think you'd like it. If you haven't tried it already?

[philhitchings]

Jackie I sent you a PM yesterday we can discuss off thread.

Doug thanks for the notes much appreciated

[LucyT]

Erm, pitpass.com have down the Taste of series in this format for the last two years!!

[philhitchings]

Never declared this as original just as personal. What is the exact link to "TASTE OF SERIES"??

[LucyT]

I wasn't implying anything to you Phil, just pointing out to others that a similar concept had actual been done before if they were interested. http://www.pitpass.c....cfm?authorid=3 if I'm allowed to put a link

[Viss1]

Originally posted by Fortymark
No shitaki for the japanese GP?!...;)

It's in the back of the BAR.

[philhitchings]

on the contrary LucyT. I am always on the look out for new ideas, thanks for the link

[Jackie]

Originally posted by philhitchings
Jackie I sent you a PM yesterday we can discuss off thread.

Hi Phil,

For some reason, the PM thing isn't working for me - I emailed you - hope you received it OK!

[Cociani]

Phil,

A perfect wine for the Canadian GP I would suggest a Pinot Noir from the Okanagan Valley in British Columbia. The Okanagan Valley is one of the few (and best) Pinot Noir Regions in the world. I would recomend Cedar Creek vinyards or Summerhill Winery. If you cannot find either of those Mission Hill also makes a good Pinot Noir. The Okanagan Valley is by far the best wine region in Canada, the climate also allows for the production of Ice wines almost every year so you may want to cap off dessert with an Ice wine. The best Ice win I have ever tasted was the Summerhill Pinot Noir ice wine. It is the only commercially produced Pinot Noir Ice wine in the world.

Years ago the Okanagan region was infamous for producing horrible jug wine destined for ghettos but in the past 20 years due to changing trade restrictions that part of the industry thankfully died and like a Phoenix rising from the ashes came a new premium estate winery industry. The wineries are almost all in stunning locations, offer tours and tastings and have won many international competitions.

If you can procure a bottle of the Pinot Noir I recomended you will be very suprised at the quality. Happy eating Phil!

[JustVisitingthePit]

My parents live just out of the city and there are hares everywhere at night, so being an Australian I can say that I don't find the Aussie dish that tempting. After killing a few rabbits road kill isn't my thing, there's a difference between hares and rabbits I think though someone else will be bound to know . May aswell add, my mum bought me a pair of fur lined gloves, reading the tag it said rabbit fur , so even though I'm no animal rights upholder, I refuse to wear something that people also eat.

[philhitchings]

Cociani

[VAR1016]

Originally posted by JustVisitingthePit
My parents live just out of the city and there are hares everywhere at night, so being an Australian I can say that I don't find the Aussie dish that tempting. After killing a few rabbits road kill isn't my thing, there's a difference between hares and rabbits I think though someone else will be bound to know . May aswell add, my mum bought me a pair of fur lined gloves, reading the tag it said rabbit fur , so even though I'm no animal rights upholder, I refuse to wear something that people also eat.

Who eats rabbit fur - or shoe-leather for that matter?

PdeRL

[JustVisitingthePit]

Originally posted by VAR1016



Who eats rabbit fur - or shoe-leather for that matter?

PdeRL

I don't care it's still ON the animal it's still the thing the fur is....just don't go there !

[VAR1016]

Originally posted by JustVisitingthePit


I don't care it's still ON the animal ...

Not after you've eaten it

PdeRL

[JustVisitingthePit]

lol but but but it WAS on the animal ! I'm not having some povy ...ROAD KILL to warm my wrists (this is the location of the rabbit on the gloves), I'm not eating rabbit and am horrified at the though that its actually associated with our GP.

[philhitchings]

The only association I made was that it is an austrailian dish, and I chose to use it as a dish to serve, with a really great Victoria region Wine.

[JustVisitingthePit]

If I may say so it's not THAT popular an Australian dish I don't know anyone who's eaten it nor have I been to any restaurant that lists it on their menu. I did however go to a restaurant on a popular eating strip in Melbourne and it served.....POSSUM yes what the hell some thing that climbs residential trees and power poles, gee we really know our fare.

[Jackie]

Apart from which.....;)

Phil's article for Top Tastes online magazine in well on its way and the issue will be launched Wednesday/Thursday. It would be great to illustrate each recipe with a photograph of the country and/or GP photographs.

Anyone have any? Copyright-free of course and photo credits will be given!

(I'm having problems with the PM thingy so please email me at info@toptastes.com - oh, and put comething meaningful in the title so I know it's not spam.)

Cheers!

[Antigua]

Interesting post, thanks for sharing.

The Aussie gastronomy as posted in the first messages does not seem to be very Australian-British. Where is the potatos, crisco and heavy meat ?? Is BRUSCHETTA a Mediterranean inspiration?

French, Italian, Spanish and Portuguese GP's are the best places for a cordon bleu like me. Ralf once stated that the Brazilian meat was the best? Can someone tell me why?

The worst (worse?) place to eat was in USA (unless you go to a real Italian restaurant in New York) , Montreal GP and UK.


Salutations,
Willy Frère.

[Jackie]

I was just looking through Atlas to discover drivers' favourite foods. There's a big Italian thing going on.

Jenson Button - Pasta
Jacques Villeneuve - Pasta
Rubens Barrichello - Pasta
Michael Schumacher - Italian food
Mark Webber - Italian, pasta in particular
Justin Wilson - (not known, but pasta would be a reasonable guess)
Ralph Firman - Pasta
Giancarlo Fisichella - Pizza, Italian pasta dishes, steaks and fish
David Coulthard - Italian pasta
Kimi Raikkonen - Reindeer meat, chicken and pasta
Nicolas Kiesa - (not know but...)
Jos Verstappen - (not known but maybe...)
Fernando Alonso - (not known but just to be original...)
Jarno Trulli - Pizza
Heinz-Harald Frentzen - Fish, paella made by my mother, pasta
Nick Heidfeld - (not known - hmm)
Cristiano da Matta - Regional food from the state in Brazil
Olivier Panis - Pasta
Juan Pablo Montoya - Pasta
Ralf Schumacher - Pasta

[kismet]

Originally posted by Jackie
I was just looking through Atlas to discover drivers' favourite foods. There's a big Italian thing going on.

Athletes in general seem to be conditioned to liking pasta. They've been told since they started their sporting careers that pasta is good for you because your system processes its carbohydrates rather slowly, keeping the energy levels up and steady for lengthy periods of time which is obviously desireable. That probably explains some of the popularity enjoyed by various pasta dishes. And of course the taste isn't too disgusting either.

[Jackie]

That makes sense, kismet. And as you say, it's good stuff

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