COOKING COMPANION
How to...
Christine McFadden, aka T e Dorset Foodie, shows us how versatile even basic equipment can be when camping.
BASIC KIT
There’s no need to limit the menu to sausages. Even with basic kit you can boil, steam, stew, fry and grill.
❤ Camping stove ❤ Barbecue – cake rack set over two bricks, disposable barbecue, or portable barbecue
❤ Stick – for piercing food and holding over the fi re
❤ Skewers – for barbecuing ❤ Heavyweight foil – for cooking food in parcels
❤ Saucepan ❤ Frying pan ❤ Metal plates – use as pan lids and for keeping food warm
OTHER STUFF
❤ Chopping boards: 1 for meat and poultry, 1 for veg
❤ Sharp knives: 1 large, 1 small, 1 serrated
❤ Kitchen scissors ❤ Paper towel ❤ Oven gloves
C
ooking and camping can be as simple or as ambitious as you like, but remember it isn’t
about stylish food – it’s about having fun, enjoying the great outdoors, improvising, and perhaps getting a bit grimy.
FRESH INGREDIENTS
Go for the best, for example, free-range eggs, organic milk and cream, good bread, unsalted butter, grass-fed meat, good-quality local vegetables.
NON-PERISHABLES
❤ Olive oil ❤ Wine vinegar ❤ Dried herbs, e.g. rosemary, thyme, marjoram
❤ Spices, e.g. cumin, paprika, chilli fl akes
❤ Sea salt ❤ Pepper grinder ❤ Vegetable bouillon for stock
❤ Soy sauce ❤ Tomato purée for stews and pasta sauces
❤ Rice ❤ Pasta
COOKING ON A GAS STOVE
Double up on burner space by heating a frying pan over a saucepan of simmering vegetables. Use for quick- cook items. Cover with a lid to retain the heat.
Keep cooked food warm on a metal plate placed on top of a saucepan of simmering vegetables. Cover with another plate to retain the heat.
COOKING ROOT VEG IN FOIL PACKETS Smear butter over the middle of a large sheet of heavyweight foil. Arrange a layer of sliced root veg in the greased area. Dot with plenty of butter, sea salt and black pepper. Add rosemary or thyme if you like. Repeat with 2–3 more layers. Fold over the edges to make a fl at packet, seal well, then wrap in another big sheet of foil.
Barbecue for 45 minutes, turning now and again, until the veg are tender.
COOKING
ON STICKS Use a long, thick stick to pierce sausage chunks, bacon rashers and thick slices of halloumi cheese. Hold over the fi re, turning, until cooked through. A timelessly enjoyable way of cooking.
COOKING FRUIT Place whole fruit such as nectarines, peaches or thick slices of pineapple on squares of thick foil. Anoint with butter and sugar, and maybe some mint or basil. Wrap loosely and seal well. Barbecue for 15–20 minutes, turning, until tender.
Cut fi rm fruit into chunks, thread on skewers, brush with melted butter and sprinkle with sugar. Barbecue for 10-15 minutes, turning, until nicely browned at the edges.
Cook bananas in their skins. Slit the skin along one side to allow steam to escape.
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