youareyoungdarling.blogspot.com - This is the time of year for camping and festivals, and this video aims to show how camping cookery can be more exciting than baked beans and quick cook pasta. The two recipes I show here are Baked Apples (because, let's face it, it's often chilly in the evenings when camping) and Grilled Pear and Blue Cheese Salad.
I've used a 'Dutch Oven' technique to bake the apples on a camping stove. Using a heavy casserole dish such as Le Creuset, with a tightly fitting lid, means you can imitate oven cookery on the stovetop.
Baked apples recipe:Serves 4 For the Mincemeat: 100g (2) apples, grated 50g (half a stick) butter 80g (1/2 a cup)raisins 50g (1/3 cup)sultanas 50g (1/3 cup) currants 50g (1/3 cup) mixed peel 100g(1/2 cup) soft dark brown sugar 1/4 tsp cinnamon, ground 1 tsp mixed spiced, ground 1/4 tsp nutmeg, ground a swig of brandy
4 whole apples, cored 200g (1 cup) caster sugar 2 vanilla sticks A glass of white wine Water
300ml (1 1/2 cups) double cream
Grate the apples, no need to peel. Melt the butter in a heavy Dutch Oven style casserole then add grated apple and dried fruits. Mix well, add the sugar and spices. Allow to simmer until sugar is dissolved and the fruit is nicely combined. Add the brandy and simmer for ten minutes. Set aside this mixture into a bowl.
Meanwhile core 4 apples. Stuff the holes with the mincemeat mixture. Using the same pan, place the apples inside so they fit tightly. Add the sugar, vanilla sticks, white wine and fill the pan up with water until it reaches halfway up the apples. Close with the lid and simmer for 20 minutes. Serve the baked poached apples with cream.
Pear and blue cheese salad This is a classic combo.
Serves 2 to 4 as a starter
2 pears, sliced A knob of unsalted butter 150g blue cheese, sliced 150g (3 cups) rocket leaf salad 50ml (1/2 cup)Olive oil Juice of 1 Lemon 1 tsp of Malden sea salt
1 loaf Crusty bread
Core and slice the pears. Warm up the pan and add a little butter. Griddle the pear slices until slightly golden. Add a bed of rocket leaves on the plate. Lay out the slices of blue cheese on the lettuce. Then add the warm pear slices. Make the dressing in a cup. Pour the dressing over the pears/cheese and salad Add a sprinkle of crunchy sea salt Serve with bread
Other camping cookery suggestions:
- cooking fish in a newspaper on a campfire.
- Teenage barbeque including damper bread.
- Seared sesame tuna and strawberry bruschetta recipes
- Fruit salad with chilli and lime in a watermelon bowl
- Cooking sardines and mint over a Parisian fireplace
- Vegetarian Barbeque: do's and don'ts
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