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» Introduction
Hello and Welcome to the Ten-Tenths Cookery section!

Cookery section, we hear you cry - what has that got to do with Motorsport?

Well, the idea came from our good friend Reid. On his many travels as a marshal, he's become the "de facto" chef for any event where marshals gather and need to eat!

As a result, he's put together his Marshals Cookbook to share with his colleagues around the world.

That Cookbook is now being published here and we hope that as well as enjoying and sharing Reid's wonderful recipes, you will feel free to share your own favourites as well.

In general, recipes should be suitable for camping of some kind - BBQ, cooking on camp stoves etc.

However, if there's any interest, we can always put in another section for "other recipes" as not every item needs to be cooked at the circuit. EP has been known to have a baking frenzy on a Saturday and bring along home made muffins to Sunday sign on and so far, ther have been no complaints!

Once again, we'd like to extend our thanks to Reid for sharing his recipes with us and allowing us to share them with you.

Happy eating!
  Category / Description Last Recipe Last Reply Recipes Replies Hosted by:
Breakfasts, Lunches and Suppers
Omelette
By Shelagh
21 Aug 2013 07:28
[Eggs] Omelette...
by Shelagh
21 Aug 2013 07:31
Go to last post
25 1 EvilPumpkin
Main Courses
BBQ Trout
By Paul Newns
2 Sep 2013 22:30
Chicken with gueuze...
by vincegail
24 Feb 2014 21:01
Go to last post
13 6 EvilPumpkin
Desserts
Pudding
By Shelagh
21 Aug 2013 20:29
Never 1 0 EvilPumpkin
Side Dishes
[Veg] Roast...
By EvilPumpkin
12 Jun 2011 20:16
[Munchies] Spinach...
by EvilPumpkin
29 Aug 2013 10:43
Go to last post
20 4 EvilPumpkin
Misc
Test Beef
By TestUser
19 Aug 2013 19:29
Never 23 0 EvilPumpkin

Category Contains New Recipes
Category Contains No New Recipes

» Cookbook Stats
Cookbook Statistics Categories: 5, Recipes: 82, Posts: 11, Total Views 144,510
» What's New
Old 2 Sep 2013 22:30
Paul Newns Paul Newns is offline
Views: 4,306
Replies: 0
BBQ Trout
Place trout on foil
Finely chop garlic clove and sprinkle over the fish
Slice lemon and place several slices on top of the trout
Season with salt and freshly ground black pepper
Wrap the foil into a parcel
Place on BBQ for 10 - 15 minutes

For a bit of bite add finely chopped chillis to the topping

Serve with a salad and/or baked potato

Old 21 Aug 2013 20:29
Shelagh Shelagh is offline
Pit Lane Hooter
Views: 4,883
Replies: 0
Pudding
If you have a fridge, then add Cream!

Old 21 Aug 2013 14:16
vincegail vincegail is offline
Last Reply: vincegail
24 Feb 2014 21:01
Views: 13,171
Replies: 2
Chicken with gueuze stew
I know Gueuze is hard to come by outside of Belgium, but here is my favourite recipe for cooking at Le Mans for those lucky enough to live in/near Belgium or have a very good liquor store. I usually prepare it thursday morning and heat it up for dinner friday evening.

My recipe for 4 hungry or 6 normal persons:

roast/fry 6 chicken legs cut in half at the 'knee' (or just any pieces of chicken of your choice +/- 1100 gram), spiced with salt and pepper in butter until they are golden/brown.... [Read More]

Old 21 Aug 2013 07:28
Shelagh Shelagh is offline
Pit Lane Hooter
Views: 5,675
Replies: 0
Omelette
The humble omelette is often forgotten.

I can't give cooking instructions as partner Bill always cooks these.

Plain is good for breakfast but add a filling and you have lunch or even dinner (especially with bread or sautéed potatoes and salad).

Ham, mushroom or cheese or even a Spanish (tomato, onion, potato etc) make a good meal.

Make the omelette mix and then add in the filling before cooking.

Old 21 Aug 2013 07:19
Shelagh Shelagh is offline
Pit Lane Hooter
Views: 4,665
Replies: 0
Pseudo Roast
Cook the pork/chicken under the grill or in a frying pan.

Peel and slice the potatoes into thin bits. Fry until cooked/crispy brown - depending on taste.

In the meantime make up the salad as required.

Serve!

» Random Entries
Old 12 Jun 2011 15:16
EvilPumpkin
Last Reply: JohnD
5 Sep 2013 11:04
Views: 2,296
Replies: 1
Meat [Beef] Beef Stroganoff
  • Heat oil and brown beef in pot
  • Remove and sauté onions until golden.
  • Saute garlic 1 minute.
  • Return beef to pot with 900ml of broth
  • Slow simmer 2 – 3 hours until beef is tender.
  • Add mushrooms.
  • In a separate pot, crush caraway seeds and add remaining stock.
  • Simmer 10 minutes and strain into beef
  • Simmer until well reduced.
  • Add flour to thicken
  • Add sour cream to colour and serve over cooked tagliatelle.
  • In separate pan, melt butter and add fro
... [Read More]

Old 17 Mar 2010 15:54
EvilPumpkin
Views: 1,017
Replies: 0
Chef [Pancakes] Blinis
  • Dissolve 2 tsp sugar in 1 cup warm water.
  • Sprinkle on yeast and let stand for 10 minutes
  • Beat eggs and egg yolk with milk and remaining sugar.
  • Add flours and beat until smooth.
  • Pour in yeast mixture and beat until smooth.
  • Beat in ¼ cup butter and let rise 40 minutes.
  • Brush griddle with butter. Use 2 Tbsp batter per blini.

Serve with sour cream, caviar, raspberry coulis or other toppings as desired.

Old 28 Apr 2010 15:46
EvilPumpkin
Views: 887
Replies: 0
Dessert [Pastries] Beignets
  • In a large bowl, pour boiling water over shortening sugar and salt.
  • Add milk and let stand until warm.
  • In a small bowl, dissolve yeast in warm water and ad to milk mixture with egg.
  • Stir in 460g flour and beat.
  • Add enough flour to make a soft dough.
  • Place in a greased bowl and cover.
  • On a lightly floured surface, roll out dough to 1/8 in thickness.
  • Do not let dough rise before frying.
  • Cut into 2 in squares and fry, a few at a time.
  • Brown on 1 side, tu
... [Read More]

Old 13 May 2010 16:57
EvilPumpkin
Views: 1,117
Replies: 0
Drink [Alcohol] Rasberry Vodka...
  • Partially fill a cocktail shaker with ice and muddle mint and raspberry puree.
  • Fill with ice and add remaining ingredients.
  • Shake well and strain into a tall glass filled with ice

Old 20 Aug 2013 19:18
Le Vieux
Views: 1,669
Replies: 0
Chicken Mulsanne
Slice a chicken breast horizontally, without cutting all the way through. Spread any soft cheese of your choice on the inside. (Boursin with garlic and herbs works exceptionally well) Close up the fillet so it resembles its original shape and wrap the entire piece tightly in ham - something like parma ham will do fine - you may need to use two or three slices of ham.

Place the chicken piece on the barbecue and cook for around 12-15 minutes, turning once, depending on how large the chicken f... [Read More]


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