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Simple Fireside Recipe Collection

Discussion in 'Lovely Grub' started by SussexRob, Jul 6, 2011.

  1. SussexRob

    SussexRob Full Member

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    We've not had a recipie added for a while, so I'll throw another basic foil bag idea into the mix.

    When out in Dusseldorf in the cummer, the Germans we were caming with did a beautifully simple foild bag of veg. Simply cut up courgette, peppers, onions, and chuck em into a bag fashioned out of tin foil. add into that some chunks of feta, splash of olive oil, and season with salt and pepper. Seal up the bag, throw em on the fire (a godd bed of embers) for 10-15 min, and then enjoy!
     
  2. VANDEEN

    VANDEEN Nomad

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    Lay banana on its side so it looks like a partial moon, with your knife vertical cut almost all the way through following the curve from top to bottom being careful not to puncure the skin on the other side. Fill the slit with dark chocolate or kids seem to prefer mars bars, wrap in tinfoil and put on embers or barbeque until banana gets hot and chocolate melts.

    Good one even for cubs and beavers as they dont even need to use a sharp/pointy knife. Just be carefull of molten chocolate :p mmmm
     
  3. Stanleythecat

    Stanleythecat Settler

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    I did those twizzle bread sticks with my daughter and her friends, they loved it... bannock on a stick.

    At its simplest Just water, self raising flour a de-barked stick and a fire. Sugar sweet, salt savory and whatever else you care to add. The sweet one's we made were like scones with some nice butter and a blob of jam.
     
  4. SussexRob

    SussexRob Full Member

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    A scout classic!
     
  5. Harvestman

    Harvestman Bushcrafter through and through

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    Hazelnut drop scones. 1 cup roughly chopped hazelnuts, I cup of flour, half a cup of sugar, pinch of salt. Mix together. Add a beaten egg, and enough milk to get a thickish batter consistency. Fry as scones, or heat on a hot surface. Serve with anything you like, or as they come. Good hot or cold.

    If you add less milk you can get a dough which you cook like bannock in the usual ways, but I find the scones quicker and easier. I do these with a kids wildlife group every year and I can't make them fast enough to keep up with demand.
     
  6. persistent king

    persistent king Settler

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  7. Jaymzflood

    Jaymzflood Nomad

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    The Egg in a potatoe from the original post sounds awesome, gonna give this 1 a whirl I think.
     
  8. SussexRob

    SussexRob Full Member

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    Get it right, and it is indeed awsome! A perfect lunch. Too many times though, I have seen my Explorers forget about it and it coming out the fire like a burnt cricket ball!
     
  9. awarner

    awarner Full Member

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    Safety warning
    One thing to watch out for with Egg in Tatty or in scouts we call Spudegg are the cocktail sticks, had one assistant leader bite into his without checking he had removed all the sticks to have one lodge into the top of his mouth. He eventually managed to get it out but it was almost going to be a hit and miss with a visit to A&E.

    There are variants of this I have seen around including using an Onion or Orange, cooking method is exactly the same.

    With bannock I use mixed peel and a hint of allspice but generally when cooking with the scouts it becomes rushed so the heat is too high and the mixture too thick (depth not consistency) in the pan.
     
  10. Erro Telcontar

    Erro Telcontar Forager

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    I like to add a handful of wood sorrel to a simple pork casserole just before i'm ready to eat it, adds that apple-ly flavour which is great with pork.
     
  11. Grendel

    Grendel Settler

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    Great thread! I'll be keeping an eye on this to gain ideas since new to the whole cooking on fires. Only thing i know to make is Pottage in a caldron.
     
  12. Harvestman

    Harvestman Bushcrafter through and through

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    I had some wild mushrooms, Agaricus augustus, otherwise known as The Prince (identity of said fungi confirmed by Geoff dann on here).

    I took the biggest specimen and cut the cap up into squares. This I fried in some olive oil with 2 crushed garlic cloves, and a chopped up slice of torchon ham (from Aldi). Served with lots of grated cheese, and it was superb.
     
  13. crosslandkelly

    crosslandkelly A somewhat settled

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    Chicken on a spit.
    Cut a square notch into the fork of one of the upright forks, cut a coresponding square on the thicker end of the spit, then put split centre of the spit to take the skewer.

    View attachment 12192
    View attachment 12193

    Turn spit 90degrees every ten minutes and, as in this case three hours later, beautiful bbq chicken, Chris could'nt get enough.

    View attachment 12194
     
  14. Paddytray

    Paddytray Settler

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    slice of bread crust removed and buttered . wrap up few sliceed mushrooms finely cut . a little diced bacon a little cheese wrap it all up in the bread and squeeze it shut . pop it on a green cleaned de barked non poisionous no bugs stick . and dip in beaten egg cook slowly at the edge of your cooking fire rested on y shaped sticks and keep turning they're small so get a few going after 10mins-15mins or so there good to go . I use hand mark 5 also lol .
     
  15. rik_uk3

    rik_uk3 Banned

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    FJS

    Make a jam sandwich, dip in beaten egg and fry both sides = Fried Jam Sandwich :) Scramble left over egg.
     
  16. copper_head

    copper_head Bushcrafter (boy, I've got a lot to say!)

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    A simple but tasty one pot dish, easy to cook over the fire. Ingredients don't need refrigeration.

    Ingredients (serves 2-3 hungry people).
    125g Chorizo (half a ring)
    200g Boczek (Polish smoked belly pork)
    1 onion
    2 fresh chillies or 1 tsp chilli powder
    1/3 tube garlic paste
    1 tin of chopped tomatoes
    1 chicken stock cube
    1 sachet of 'instant rice' I like golden vegetable flavour
    200ml of water
    Salt and pepper

    Method
    Dice or slice the chorizo, onion, chillies and boczek bung it all in your billy along with your other ingredients, except the rice sachet.
    Bring to the boil over the fire or stove.
    Add rice sachet.
    Give it a good ol' stir
    Simmer gently for 30-40mins.
    Enjoy :)!

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  17. St_Jimi

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    I always find Cous cous a solid staple :) Can be done sweet or savoury :) Sweet i just tend to add a tablespoon of honey into about 1/3 - 1/2 a cup of water, bring it to the boil and just add it to the cous cous, leave it about 5 - 10 minutes and then fluff it with a fork, to this you can add numerous other tasty things, sultanas, raisins, numerous types of nuts (i prefer almonds and walnuts), almost any form of dried fruit.

    For savoury, same thing add a stock cube of any sort instead of honey and fry a few veggies with some meat before adding to the cous cous.

    The possibilities are endless! :D
     
  18. leedsbrew

    leedsbrew Forager

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    This ones coming to scotland with me next week matey! looks ace!
     
  19. Walks with MoonPants

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    I'm salivating just reading some of these recipes! Am definitely gonna try experimenting cooking in foil parcels and the poor mans Christmas pudding sounds tasty! Will be keeping am eye on this thread me thinks!:eek:
     
  20. kiki611

    kiki611 New Member

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    :You_Rock_!!!!!wow
     

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