Formula Food: Playing Catch Up
It's been a while, but I've got two new recipes for you and one old favourite!
Hullo, yes, I am back. Although I never left, but I'm back. And I've got some catching up to do. It's been a while since I last put anything up here that wasn't a 'pangs of jealousy triggering' cold beer in Spain. So let's get to catching up with the three episodes of Formula Food that I've not posted here in my absence.
Belgian Grand Prix - Stoofvlees
Kicking it off with a throwback to the Belgian Grand-Prix, which was a now famously wet and rainy affair that resulted in both nothing at all, and a lot. Regardless, the weather was ideal for a rich and hearty stew. Stoofvlees.
Yes, I've cooked this dish here on Foodtribe many times before, so this was rather phoning it in, but given that I was a) juggling three jobs and b) trying to get out content for a triple header, I'll let it slide. If you want the recipe, you'll find it here.
Dutch Grand Prix - Worstenbroodjes
Next up on the calendar was the sunny and smoke-filled Dutch Grand Prix, so naturally, I cooked a dish from a different region of the Netherlands that is more popular at Christmas. Makes sense right!
- 250g Plain White Flour
- 175ml Warm Milk
- 1/4 Teaspoon Salt
- 1 Teaspoon Active Dry Yeast
- 2 Teaspoons Sugar
- 2 Tablespoons Butter
- 1 Egg
- 500g Minced Beef or Half and Half with Pork
- 1/2 Cup of Breadcrumbs
- 1 Egg, Again
- 4 Tablespoons of Milk
- 1/4 Teaspoon of Ground Pepper
- 1 Teaspoon of Kosher Salt
- 1/4 Teaspoon of Nutmeg
- 1 Tablespoon of Chopped Parlsey
- Yet another Egg
- 2 Tablespoons of Water
For the Rolls
- Mix the dries; combine the flour, salt, sugar and yeast together well.
- Wet the dries; add the milk, melted butter and egg and combine well.
- Knead well for five to ten minutes on a well-floured work surface. Or use a dough hook and a food mixer. You'll find it's a laughably wet dough, keep adding flour until it firms up a little more. It'll improve over time.
- Leave the dough, once kneaded, in a well-greased bowl to rise for about thirty minutes.
For the Sausages
- Mix the minced meats with the seasonings, breadcrumbs and egg.
- Once mixed well, break into small 50g sections and roll out into a series of sausages about 5 inches long.
Back to the Rolls
- Knock back the dough and cut it into roughly equal pieces for as many sausages as you have.
- Roll the pieces out into an elongated oval, a bit longer than the sausages.
Assembly and baking
- Pop a sausage onto each dough oval, fold the ends over and then wrap the sausage up, a bit like making a burrito. It's quite fiddly.
- Pinch the seams if needs be to help the dough seal around the sausage.
- Now leave them to rise for a further thirty minutes
- Once risen, wash them with the remaining egg and water beaten together.
- Bake at 190°C for 20-30 minutes.
I found the dough very wet and possibly over floured mine. Equally, be sure to roll your dough out very thing and err on the side of caution when filling and go less than you think. Neatness and evenness is key for these, hence why there's a GBBO style show just for this one dish.
Nicole Holten wrote the original, which I've based this one off of with my tips included.
Italian Grand Prix - Ossobuco alla Milanese
Yes, it's that time again for me to mangle a culture and language I adore, Italian. This time I'm aiming my wholly amateurish sights at braised steak in a style popular in Milan. Let's see how that went...
Conveniently, the full recipe, as translated from the big Italian cooking bible, is in the description of the video. But it's fairly self-explanatory from the video, once I stop rambling on...
So which of these three dishes do you most fancy? Which one did I do the best job at? Let me know in the comments and fingers crossed I'll be back in the kitchen in time for the Russian Grand Prix.