Here’s an idea: F1 dinners.

Today marked the start of the 2010 Formula 1 season. Because the people who know best decided to start this year’s championship in Bahrain instead of Australia I was robbed of an early-morning start. Even races taking place on the other side of the world no longer require 4am wake up calls as their start times have been pushed further and further back. Not only are the races moving eastwards they are also getting later. This year’s Australian Grand Prix for example starts at 7am UK. Far too late! These changes have robbed me of the chance to make nice cooked breakfasts.  Even McDonald’s don’t serve all-day breakfasts.

I briefly considering participating in Red Andy’s Bahrain Grand Prix drinking game however decided that given the high probability of death resulting from Legard’s continued employment as commentator I would pass at this opportunity.  Not sure what the total drink count was after the race.

I like Formula 1 and I like cooking though so how to mix? Formula 1 Dinners.

Each Grand Prix weekend I will force my housemates to consume food from far-flung places of the world. Today’s race being in Bahrain I made Quwarmah Ala Dajaj with Muhammar (a fancy way of saying Chicken and rice). Quwarmah Ala Dajaj is strictly Kuwaiti but I can’t be too fussy about these things  otherwise we would starve – it was recommended on the Muhammar page and I must say they went very well together.

Here is the evidence:
Not everything here went in. I didn’t think bold 2-in-1 would make a great taste.
Muhammar and Quwarmah Ala Dajaj ingredients

Bubbling away
Muhammar and Quwarmah Ala Dajaj cooking

Mark and Ben anxiously await their first experience of Bahrainian cuisine whilst I force them to pose for a photo.
Ben and Mark Bahrainian food

Even Clarkson liked it. Though he did seem preocupied with car company themed Christmas gift ideas at the time.

I was surprised by how well this turned out.  I think I got the mix of spices, garlic and lime just right.  The rice was pleasantly sweet but not sickly and the chicken was tender inside and the coating wasn’t overpowering.

Next up:  Australia.  Kangaroo steak anyone?