Formula Food: A Turkish feast for a world champ
Formula Food tackles Turkey as Hamilton and co. take on the challenging conditions at Istanbul Park
This hasn't been the best week for Formula Food, a rushed cook and film meant we lost footage and audio in the chaos, and had to cut a few dishes from the set list, but still, we soldier on and should stop complaining.
- 450g of lamb mince
- 1/4 cup of breadcrumbs
- 1 very finely sliced small onion
- 2 cloves of garlic, finely chopped
- 1/2 teaspoon of baking soda
- 30ml of water
- 1/2 teaspoon of lemon juice
- 1 teaspoon of cumin
- 1 teaspoon of black pepper
- 1 teaspoon of chilli powder
- 1 teaspoon of red pepper flakes
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
Do you want to add an instruction group title? Optional
- Mix the beef, onions and bread crumbs.
- Add spices and seasoning. Mix well.
- Combine water, lemon and baking soda, then add to meaty mix.
- Knead well for five minutes and then leave to rest in the fridge for 2-3 hours.
- Roll into meatballs.
- Fry in a pan in a little oil, ensure they are hot through before serving.
Can also bake these in the oven in olive oil. Dealer's choice.
- 1 cup of rice
- 2 cups of stock (vegetable or chicken) (I add saffron to my stock for rice, I love the flavour it brings, and the colour is nice)
- A big knob of butter
- Toast the rice in the butter in a large pan.
- Add the stock and stir well before covering on low.
- Add more water as the rice calls for it.
It's rice there are a million ways to get it both wrong and right. Best of luck.
- 1 can of white or cannellini beans
- 1 medium onion, finely diced
- 1 medium carrot, diced
- 1 large potato, peeled and finely diced
- 2-3 cloves of garlic, mashed
- olive oil for cooking and frying in
- A handful of chopped fresh flat-leaf parsley
- 1 teaspoon of sugar
- 1 cup of water
- Salt and pepper to taste
- Juice of half a lemon
- Heat the beans, do not boil, until they are just softening.
- Meanwhile, fry the onion and garlic in a pan.
- Add the carrot and potato. Add the lemon juice, sugar, and water.
- Add the beans and combine gently as not to turn it into a mash.
- Season lightly, and set aside to cool.
- Dress with olive oil and the chopped parsley before presenting.
Serve at about room temperature. Yeah. It works though, really pleased with how this came out.
Ozlem Warren, a chap from the internet.
The stuffed peppers were quite basic really. Onion, carrot, garlic, and red lentils mixed and served in halved peppers. Do I really need to write out a recipe for this?