Capturing Speed, Creating Taste

I have been cooking since I was 12.

One afternoon, returning home from a game of rugby in my native England, I asked my mum, “Where’s my tea?” with such a tone that she responded, “If you speak to me like that, you can cook your own.”

So, from that day forward, I have cooked for myself, for my family and, now, for anyone who stays with me, wherever I am in the world, during a racing weekend.
Because, you know, there is more to life than lap times.

For the past couple of decades, I have crisscrossed Asia, Australia, Europe, America and the Middle East photographing AMA Superbike, World Superbike and MotoGP by day and then, in the evening, cooking for my paddock colleagues.

Wherever I travel, I bring an extra suitcase filled with chef’s knives, other kitchen implements and an assortment of spices.

My meals are indigenous in nature. Paella in Spain. Wurst and cabbage in Austria and the Czech Republic. Roast chicken in the United Kingdom. Beef and Soba stir fry in Japan. Nasi goreng in Malaysia. And a “propah” Shepherd’s Pie in Australia.

The excitement and international flavor of the race track carry over to local markets. After I leave the track at the end of the day, I stop to pick up an ingredient or two.

It is all about planning.

One advantage to cooking your own food is knowing the source, which helps reduce the risk of picking up a stomach bug that could spell disaster for the rest of the weekend.

Armed with local knowledge and a selection of recipes, I am always prepared to capture high-speed action at the track and then create something equally memorable and delicious relative to the country I am visiting, at my home
away from home.

Here is a selection of my recipes.

German Sausages With Cabbage And Mashed Potatoes

Ingredients

6 large frankfurters | 6 slices thinly sliced ham | 1 small cabbage (or half a large cabbage) sliced in smallish chunks | 1 large onion, thinly sliced | 1-2 tablespoons of Dijon mustard | 1 cup chicken or vegetable stock | Creme fraiche | 1½ pounds potatoes | Salt | Milk (as much as needed) | Caraway seeds (optional)

Instructions

1. Sauté sliced onions in a large nonstick frying pan, being sure to not over-brown them. Cook till transparent. 2. Add chicken stock and gently simmer until onions are soft. 3. Wrap sausages in ham and add to the pan with the onions, along with the chunks of the cabbage. 4. Cover and simmer until the cabbage is tender (about 15-20 minutes). 5. Meanwhile, peel and chop the potatoes into 1.5-inch pieces, cover with water, add salt and bring to a gentle boil. Cook until tender (about 10-15 minutes). Check with the tip of a sharp knife for tenderness. Drain, return to the heat to dry. 6. Add butter and milk. Mash to desired consistency. 7. When the cabbage is tender, remove the sausage-and-cabbage mixture from the heat. Stir in a tablespoon or two of creme fraiche. You have a creamy gravy. 8. Serve sausage/cabbage mixture with mashed potatoes and a good helping of mustard. 9. Sprinkle potatoes with caraway seeds.

▲ 2018 Japanese Grand Prix
Twin Ring Motegi Motegi, Japan

Soba Beef Stir Fry

Ingredients

8 ounces soba (Japanese-style noodles) | 1 tablespoon, plus 3 tablespoons, vegetable oil | 12 ounces skirt or flank steak | Freshly ground black pepper | Kosher salt
|
2 scallions, whites and greens separated, chopped | 4 medium garlic cloves, chopped | 1 tablespoon grated peeled ginger (crushed ginger in a jar is okay, too) | 2 heads baby bok choy, quartered | 1 medium carrot, thinly sliced on a diagonal
| 3 tablespoons oyster sauce | 3 tablespoons soy sauce | 3 tablespoons unseasoned rice vinegar |
1 tablespoon toasted sesame oil

Instructions

1. Cook noodles in a large pot of boiling, salted water until al dente. Drain. Rinse under cold water to cool. Toss in a little sesame oil to prevent sticking. Set aside. 2. Heat 1 teaspoon vegetable oil in a large frying pan or wok over medium-high heat. 3. Season steak with salt and pepper and cook until blackened in spots, about 4 minutes per side for medium-rare. Let rest for about 12 minutes. Then thinly slice against the grain. 4. Wipe frying pan. 5. In the frying pan, heat 3 tablespoons vegetable oil over medium heat. 6. Add scallion whites, garlic and ginger. Stir until softened, about 1 minute. 7. Add baby bok choy and sliced carrot. 8. Stir fry until crisp and tender, about 6-8 minutes. 9. Combine oyster sauce, soy sauce, vinegar, sesame oil and ½ cup water in a measuring jug. Add to vegetables in the wok and bring to a simmer. 10. Add scallion tops, noodles. Gently fold in sliced beef and serve.

▲ 2018 San Marino and Rimini’s Coast Grand Prix
Misano World Circuit Marco Simoncelli
Misano Adriatico, Italy

Seafood Pasta With Clams, Squid, Prawns And Zucchini

Ingredients

Olive oil | 3-4 squid, cleaned, sliced into rings with tentacles retained | 20 clams purged and shells scrubbed | 25 shrimp, peeled and deveined (tails on, if possible) | 2 large green zucchini sliced in long strips (like French fries) | 2 cloves of garlic, thinly sliced | Chopped parsley | Chili flakes (optional) | 8 ounces bucatini or similar pasta, cooked al dente, drained. Retain about a cup of the cooking water for the sauce.

Instructions

1. Sauté zucchini in pan until just coated in oil. Remove to a plate. 2. Add a dash more oil, sauté calamari (squid), then prawns (briefly). 3. Add the zucchini back to the pan, add the clams and 1/4 cup of the reserved pasta liquid and cover for couple of minutes to allow the clams to open. 4. Uncover. 5. Add cooked pasta, toss and cover. 6. Discard any unopened clams. 7. Sprinkle with chili flakes and parsley. Serve.

▲ 2011 Catalan Grand Prix
Circuit de Barcelona-Catalunya
Montmeló, Catalonia, Spain

Fideuà

Ingredients

¼ milliliter olive oil (you may need little more) | 8 ounces angel hair pasta, broken into 1.5 inch lengths | 20 peeled and deveined prawns, defrosted | 8 ounces whole salami cut into even chunks | 2 garlic cloves, finely chopped | ¼ red onion onion, finely chopped | ½ cup frozen peas | 1 tomato, finely chopped | Pinch of saffron (if available) | ½ teaspoon sweet pimentón (smoked hot Spanish paprika) | ½ teaspoon fish stock or cube (or if unavailable use vegetable stock) | 1 teaspoon salt

Instructions

1. Heat about 1/3 of the olive oil in a wide frying pan over a medium heat. 2. Add the dried pasta and fry for about 5 minutes, or until it turns golden. 3. Remove the pasta from the pan and set aside. 4. Add the rest of the olive oil to the pan. 5. Increase the heat and stir fry the salami pieces until warmed through and browned a little at the edges. 6. Add the prawns and stir quickly until opaque. 7. Add the chopped tomato, saffron and smoked paprika. 8. Stir constantly to dissolve the sticky bits on the bottom. This shouldn’t take more than 2 minutes. 9. Add the fish stock cube (or stock) and 4¼ cups of water. Bring to a boil and let simmer for about 10 minutes before adding the reserved fried pasta. 10. At this point, use your judgment. You need just enough water in the pan for the pasta to cook and absorb the remaining liquid. 11. Stir in the pasta, cover the pan and cook until the liquid has been absorbed. 12. Remove from heat and leave uncovered for 1 minute to create a toasted layer of pasta on the bottom of the pan. 13. It will taste like heaven. Enjoy with a good dollop of mayonnaise.

▲ 2017 Malaysian Grand Prix
Sepang International Circuit
Sepang, Selangor, Malaysia

Coconut Chicken Curry With Baby Corn And Green Beans

Ingredients

2 pounds chicken thighs or breasts, diced | 1 tablespoon vegetable oil | 1 teaspoon coriander powder | 2 tablespoon curry powder | 3 curry leaves (if available) | 1 teaspoon mustard powder | 1 large red onion | 1 inch grated fresh ginger | ½ cinnamon stick | 8 ounces green beans cut into 2 inch pieces | 1 can of coconut milk | 4 ounces can of baby corn | Bunch of fresh cilantro (leaves only—keep some back for garnish)

Instructions

1. Season chicken pieces with salt and pepper. 2. Mix curry powder and oil. 3. Heat a large skillet over medium-high heat, and add the curry oil mixture and heat gently for 1 minute. 4. Add coriander powder, mustard powder and cinnamon stick, being careful not to burn. 5. Add garlic, ginger, onions, cook for 1 minute. 6. Add chicken pieces and baby corn, toss lightly to coat with the curry oil mixture. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. 7. Add coconut milk, stir to combine, cover and simmer, stirring occasionally, 30 to 40 minutes. 8. Garnish with reserved extra cilantro and serve over steamed rice.