Rory Botcher - Camping Cookbook: 26 Camping Recipes That Make Cooking Outdoors So Easy... Anyone Can Do It
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- Book:Camping Cookbook: 26 Camping Recipes That Make Cooking Outdoors So Easy... Anyone Can Do It
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- FRESHLY CAUGHT TROUT
- A TASTE OF TUNISIA
- PIZZA IN THE PAN
- ALL IN ONE BREAKFAST
- ZUCCHINI IN THE PAN
- TASTY TURKEY ITALIAN WRAPS
- CHRISTMAS, SMOKED STYLE
- CAMPING CLASSIC THE BURGER
- CAMPERS CLASSIC DOG
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Copyright: Published in the United States
by Rory Botcher / Rory Botcher
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Table of Contents
Introduction
Thank you for purchasing my book of Camping Recipes. Clearly you are already anxious to get out into the great outdoors. But Camping is not Camping if we pitch our tent and still eat at all the nearby restaurants. True camping is cooking our meals and cooking them wherever we are and whenever we want them.
The idea of cooking in the great outdoors will disappoint those who think this greatly limits the menu. It's just not the case. There are some limitations on outdoor cooking, but the differences are usually too small to notice.
The idea of a limited diet restricted to frying, barbecue, and charring can be thrown away as you turn the pages of this recipe book. Together we will learn the many ways of nourishing and appetizing meals that can be cooked up outdoors around a cozy fire. Waking up to unlimited clean, fresh air, dining under starry skies, and then eating is idyllic and the epitome of healthy. So if we're just cooking up marshmallows around the campfire, it's counter-productive.
This book will teach us how to produce a hearty and healthy breakfast. When lunch arrives, a tempting array of dishes awaits us. Many of the lighter lunches make excellent alternatives for evening meals. These recipes will be proved quick and easy to make, and you'll even use them when you get back home. They are that versatile and that good.
So let us open the door and examine a little more of the world of dining, camping out style.
The answer is simple. So many camping expeditions fall short of our expectations as we become tired of the routine camping food we cook.
The only limitations are mainly the limitations we put on ourselves. What I mean by this is, it comes down to how efficient you are with the equipment you have on hand. We have all these pans of varying sizes and a mind-boggling array of kitchen tools, but when was the last time you bemoaned the lack of an avocado peeler?
Very soon you will appreciate how very few utensils, pots and pans you need. The skills learned from this book on camping recipes will naturally be transferred to the kitchen at home. Outdoor meals will become you favorite once more.
Take advantage of using what you find around you. While we do have to be aware of the dangers of poisonous berries and fungi, we can all recognize a bramble in fruit, and freshly picked ingredients will supplement our meals.
Camping in the 21st century does not involve pushing a pointed stick through a piece of meat and charring it over a camp fire. The modern era enables us to take the kitchen with us.
Listing the ingredients we will use for several recipes will help reduce the number of items we need to purchase and the volume to transport. It does not mean having a small amount of variety. The following pages include the traditional home-cooked, Chinese, Italian, Indian, and other quirky alternatives.
What you need depends on how many you will need to feed and for how long. To cook the recipes on the following pages will require anything from the basic burner and a single pan to a variety of larger and more expensive models. What you purchase is entirely your decision but, to offer some advice, start with the very basic pan and something to cook it on. Anything more depends upon how often you are camping. There are recipes here to offer plenty of choices for a long weekend without having the same meal more than once. If you require anything else, it can always be purchased later.
Cleaning and taking good care of your equipment is vital. Make yourself aware of what is required before you leave home. We would never leave on a trip without checking we have every toiletry packed and ticked off the list, use the same criteria when packing for a camping trip and this includes the portable kitchen.
It also makes good sense to try cooking the dish before you leave home. Use your camping equipment to do the cooking. It will prevent you from being surprised by an instruction or a term when in the wild. As we all know, practice makes perfect.
And that is all! We have the equipment; we have the ingredients, and now all we need is to taste the results. Read on and find any number of ideas, more than you are likely to need for a single camping trip. Complete this book and you will be able to call yourself an experienced camping cook. Unless you were already had some knowledge prior to reading this book. Soon you will be able to create your unique recipes.
All the following recipes will produce a meal for four.
Ingredients:
4 pork chipolatas
4 rashers smoked bacon
5 ounces button mushrooms
6 eggs, beaten
8 cherry tomatoes, cut in half
1 tablespoon snipped chives
Directions:
- Heat the grill to high.
- In a frying pan, over a medium heat, cook the chipolatas for 3 minutes
- Add the bacon and turn regularly until it begins to crisp.
- Now add the mushrooms and cook for 3 to 5 minutes.
- Drain off any excess liquid and spread the cooked ingredients out evenly around the pan.
- Season the beaten eggs and pour into the pan gently so as not to move the cooked ingredients around too much. Swirl the beaten egg a little to fill any gaps.
- Keep the mixture moving by gently easing around the pan with a fork until it is set.
- Now top with the cut tomatoes and chives before popping under the grill for 2 minutes until set.
- When cooked cut into four and serve with a selection of sauces.
Ingredients:
8 ounces self-rising flour
2 ounces all-purpose flour
1 teaspoon baking powder
level teaspoon baking soda
teaspoon salt
level teaspoon mustard powder
2 ounces of strong cheese, grated
2 ounces of strong cheese, cubed
6 tablespoons vegetable oil
5 ounces Greek yogurt
cup milk
1 egg
1 tablespoon Worcestershire sauce
Directions:
- Heat the oven to 375 degrees Fahrenheit
- Mix together the self-rising flour, all-purpose flour, baking soda, salt and mustard powder in a bowl.
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