View Full Version : How bout this for an idea.... Recipe book
Post your favourite outdoor recipes here and I'll get them all together and make them into a PDF doc. You can then have em on a PDA or printed out for when your culinary creativity starts being stubborn. Post anything from Jerky to Jam, Bannock to blueberry pie and we'll get together the "Bushcrafters Kitchen" :D
Very good idea - heres a (poor) start. My jerky recipie.
2 tbsp dark soy sauce
1 tbsp worcestershire sauce
2 tsp dried crushed garlic
2 tbsp dried crushed onions
pinch of sugar
3-4 tbsp cider vinegar
as much crushed dried red chilies as you can stand
Used the cheapest beef joint in iceland that I could find (£5 for 870g) sliced accross the grain ( I like to keep them as big as possible
beat the crushed chillies into the sliced beef on both sides (just to make them stick)
Mix the other ingredients together with the same volume of water
Marinate beef overnight 4-6 hours
Hang slices on cocktail sticks in the oven 1hr at 160 followed by 5 hrs at 50.
The cider vinegar is the business - it gives it excellant flavour and has to work as a preservative as well.
Abbe Osram
09-06-2005, 09:37
Old style pemican: 1/2 dried meat pounded into 1/2 rendered fat by weight, with seasonal berries added if available. Sealed in leather "parfleche" and used for long travels along with parched corn. The Metis in the Manitoba's used to sell pemican to the Hudson's Bay Company to feed the Yorkshire Men in the Yorkshire boats that later transported the furs to the Hudson's Bay. This was during and after the "Voyageurs" and the fight between the Hudson's Bay Co. and the Norwester's Co. based in Montreal.
PS I took a copy from somewhere on the net and tried it out myself. I used moose meat and made beef jerky first and pounded it then. As a addition I put in dried and rosted onions. The onions I bought in a shop. They are the same you get on hotdogs. They sell small bags in the supermarket. I liked the pemican and the oinions gave it a lift. The cool thing with it is that it doesnt freeze so easly and you can have it on bread, eat it like it is or but it as a fond into soup.
Good luck
cheers
Abbe
here is something that is dead simple and ideal for a side dish or an added extra (good with sausages / veggie or meaty).
get an apple - core it.
slice the apple into rings (you can peel the apple if required)
cover the apple in flour.
fry in pan (ideally with sausages or other stuff).
not much of a recipe but its a quick and easy way to prepare apples.
great idea
if you do a search tough the BCUK archives for 'recipes' 'elderflower wine' 'biltong' 'bannock' etc you will find loads that could be included
here is something that is dead simple and ideal for a side dish or an added extra (good with sausages / veggie or meaty).
get an apple - core it.
slice the apple into rings (you can peel the apple if required)
cover the apple in flour.
fry in pan (ideally with sausages or other stuff).
not much of a recipe but its a quick and easy way to prepare apples.
Nice one! I'll try this on the Dartmoor meet.
arctic hobo
09-06-2005, 11:41
All right, not very bushcrafty, but an excellent walking food:
Chili beans.
1 onion, 1 tin chopped tomatoes, 1 tin beans, 1lb lamb mince - serves 2
Fry the onion in oil, and then add the lamb mince. When it's all turned from pink to brown-grey, pour in the tomatoes and beans. Simmer this, stirring, for 20 minutes or so. Add an insane quantity of chili. I mean really lots. This is your stew.
Now to convert it to mobile food, spread it thin on a tray, no more than 2cm thick. Dry this out in the oven for about 24 hours, if you have an Aga, put it in the bottom oven, or if you have a food dehydrator, even better. You will need to at least open the door regularly to let the steam out, preferably leave it open. When it is all dried, you cut it into cakes which you then store in ziploc bags, so that it doesn't get damp. It may look quite fatty, but don't worry, when you reheat it it's fine.
Reheating is dead easy - put the cakes in your Trangia, or billy over the fire, and heat them until they're sizzling in the fat. Then add water, slowly, so the cakes have time to expand properly. Don't put too much in, as you can always add it later but once it's in it's too late. After it's expanded, simmer it for about 10 mins and serve, with even more chili. The thing I like best about it is that you never become bored of it - I've had it for three weeks straight and used to look forward to it every day.
MMMmmmmmmmmmmm I like the sound of that How long dose it keep when dried. and how hot do you have the oven, when drying.
arctic hobo sounds like a good recipe - wonder if it will work with quorn mince....
arctic hobo
09-06-2005, 15:10
MMMmmmmmmmmmmm I like the sound of that How long dose it keep when dried. and how hot do you have the oven, when drying.
I don't know how long it keeps but I've used it four weeks after preparing and it was fine. That said, the temperature was very low, so it was essentially refrigerated. I've used it in the UK two weeks after cooking and it was fine, no sign of anything wrong. I guess if it's sealed it's pretty much indefinite. It will quickly get mouldy if it's not dried properly though,
You want the oven nice and low, about 50 degrees.
arctic hobo sounds like a good recipe - wonder if it will work with quorn mince....
I don't think it would work awfully well as there's no fat in it is there? I don't know, as I can't keep the stuff down so I've not cooked with it.
I don't think it would work awfully well as there's no fat in it is there? I don't know, as I can't keep the stuff down so I've not cooked with it.
yeah thats what i was thinking..... hmmmm, otherwise it would probably just dry and be like a solid lump of quorn onions and chilli.
http://www.ezidri.co.uk/index.php?option=com_content&task=section&id=4&Itemid=41
?
2blackcat
17-06-2005, 19:59
I like that site
Can it be done without the dehydrator?
Is it just a case of cooker on a low heat with the door ajar?
arctic hobo sounds like a good recipe - wonder if it will work with quorn mince....
I don't think it'd work with quorn, but Cauldron foods make an excellent marinated tofu that's already a bit dried out & chewy, it might work with that. It ought to certainly work with dried tvp mince though. Just mix up a baggie of spices, herbs and add some of the suenut......why not just season a bag of sosmix though? that'd work, fry it fast and then break it up into a stew with some more liquid and spices+ beans =chilli. :D Sundried tomatoes chopped into it would be good in it too.
Cheers,
Toddy
innocent bystander
17-06-2005, 21:21
http://www.ezidri.co.uk/index.php?option=com_content&task=section&id=4&Itemid=41
?
I am going to get me one of those if this years chilli crop comes out ok. Got nearly 30 plants out, 10 different varieties. I think it's gonna be a hot winter. :D :D
arctic hobo
17-06-2005, 21:23
I don't think it'd work with quorn, but Cauldron foods make an excellent marinated tofu that's already a bit dried out & chewy, it might work with that. It ought to certainly work with dried tvp mince though. Just mix up a baggie of spices, herbs and add some of the suenut......why not just season a bag of sosmix though? that'd work, fry it fast and then break it up into a stew with some more liquid and spices+ beans =chilli. :D Sundried tomatoes chopped into it would be good in it too.
Cheers,
Toddy
Of course! It does work with TVP, I've done it before. Kinda tasteless though :( but that's just my opinion! :D
Of course! It does work with TVP, I've done it before. Kinda tasteless though :( but that's just my opinion! :D
yeah, I know what you mean :( . My husband refers to the stuff as either (depending on what I've just fed him :rolleyes: ) terrible vegetable protein or tortured vegetable protein ;) He does have a point :D
Cheers,
Toddy
innocent bystander
17-06-2005, 21:31
Arctic, daft question probably, but is that fat that you have added to the pan, or the fat in the mix...?
arctic hobo
17-06-2005, 21:48
Just the fat in the meat. You don't see it until you cool it, because when you put the lamb in the pan it is cooking in its own fat.
Talking of chillis', and food, i found a the recipe for hot chocolate.....
Xocoatl
The original drinking chocolate. Heat 500 ml of milk or water with one sliced chilli until it is suitably hot and infused. Melt 200 g of the bitterest chocolate you can find into the mixture with one split vanilla pod and two tablespoons of honey. Strain out the bits, and whisk.
It was on this site...at the bottom somewhere
http://www.steve.gb.com/vegetable_empire/joy_of_pain.html
Ajali
XOX
FeralSheryl
22-06-2005, 09:19
http://www.ezidri.co.uk/index.php?option=com_content&task=section&id=4&Itemid=41
?Interesting. I had no idea you could do that with Pasta Sauce (http://www.ezidri.co.uk/index.php?option=com_content&task=view&id=31&Itemid=47). Thats cool.
Really Versitile Pasta Sauce (much nicer than the jar stuff).
Ingredients
1 Tin of Chopped Tomatoes (with herbs if you can get it).
1 Onion.
2 or more cloves of Garlic to taste.
A dash of Soy sauce (makes all the difference).
A smidgen of Olive oil or Sunflower oil.
Seasoning (which means a little salt and loads of Black Pepper for me).
Method
Chop onions and Garlic. Fry until the onions soften. Add the tin of tomatoes and generous dash of Soy sauce. Simmer for a bit. Done.
Then you could dehydrate it.
Options
Thats the Vegan version.
For a different Vegetarian option you can add a little cream at the end (tinned cream is suitable for travelling with). Can you get dehydrated cream, I wonder?
If you eat meat, Tuna really works well with it too, especially if you add the cream. It means carrying the two tins with you though.
Of course without the cream it will work with mince.
Hmmm... might be nice on/in a Baked Spud too. never tried that.
A very popular dish we use at re-enactment events is "English rarebit"
Simplicity itself to make, quantities can vary to taste.
I take one can of beer (real beer not lager) and pour it into a cauldron or billy
Add big lump of cheese cut into bits and ½ to whole of a jar of mild mustard (type with seeds in is best)
Stir over the fire till the cheese melts and then dip fresh bread or bannock into it like a big fondue.
I've seen this stuff reduce 6' beserkers to jelly on first taste and brings them running thereafter.
( It's also picked up the nickname "Gin Gan Goo" for some reason :D )
FeralSheryl
22-06-2005, 14:07
Oooh, sounds good.
Any more from the Ancestors maybe?
tagnut69
17-01-2006, 12:35
Did this recipe book ever get published, if not I think it would be a great idea.
Chris
Trauma’s Bannocks ;)
SP= Table spoon
TSP = Tea spoon
Sweet Bannock
4 SP flour
2 SP sugar
¼ TSP salt
1 SP vegetable suet
½ TSP baking soda
1 SP milk powder
1 TSP Powdered egg
(After mixing add raisins or after cooking add jam)
Savoury Bannock
4 SP flour
½ SP sugar
½ TSP salt
1 SP vegetable suet
½ TSP baking soda
1 SP milk powder
4 pea-sized blobs tomato puree
(After mixing add cheese, tomato or meats or after cooking and pickles)
lardbloke
17-01-2006, 12:59
I just thought I would throw my own nugget into the fire...
I like the old corned beef mush (hash). It is easy to make, ready in minutes and tastes fine, especially after a hard days outing.
1 X bag of instant mash
1 X can of corned beef (bully beef)
A squirt of garlic paste
1 X can of baked beans
simply boil up your water for the mash. Fire in the instant mash flakes into the water, mix like mad until looks about right. Then chuck in the corned beef and baked beans, mush it together until it looks disgusting, gently warm through and serve up nice and hot.
Lovely jubbly.
Beans in corned beef hash? you heathen lol I boil up the corned beef in water with an oxo cube and add some dried or half a fresh onion simmer 20 mins then add the instant mash, For dessert pre mix pancake batter in a wide mouth nalgene type bottle shake well and dip in a banana sliced length ways then fry till batter is golden brown and sprinkle with a little sugar.
Dave
you will need
1 potatoe
2 eggs
take the potatoe and cut off the top
then carve out the middle of it making sure you still leave over a cm width
then just crack the 2 eggs open inside it and cook until ready