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 Topic: Camping menu suggestions Please!
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30/7/2015 at 7:45pm
Location: Nottingham
Outfit: Eldiss Affinity 482
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Bacon Philly pasta..... Stir fry bacon strips,minions, mushrooms in garlic purée, stir in a bit of stock and some Philly and mix in cooked pasta.
Meatballs and pasta
Tinned chicken in white sauce with noodles
Liver and bacon
Hubble bubble - sausages, bacon, beans, tinned tomatoes, Worcester sauce and a bit of sugar
Steak, new potatoes and salad
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Debs
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30/7/2015 at 9:20pm
Location: None Entered
Outfit: Too many!
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Quote: Originally posted by debs398 on 30/7/2015Bacon Philly pasta..... Stir fry bacon strips,minions, mushrooms in garlic purée, stir in a bit of stock and some Philly and mix in cooked pasta.
Meatballs and pasta
Tinned chicken in white sauce with noodles
Liver and bacon
Hubble bubble - sausages, bacon, beans, tinned tomatoes, Worcester sauce and a bit of sugar
Steak, new potatoes and salad
What did minions ever do to you lol?!
I make pancakes....you can make up the mix before you go and put into an empty milk carton and keep it in your coolbox
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I am who I am
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30/7/2015 at 10:07pm
Location: North Herts
Outfit: Monterey4 Cabanon E
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Don't forget ready-cooked chickpeas, lentils etc to bulk out meals, and the versatile flavoured couscous (I add the latter to the pot providing there's enough liquid, rather than preparing it separately, saving on washing up!
Those little square cartons of passata are useful store cupboard ingredients (usually 3 to a pack), and all the pouches of ready-cooked and flavoured pulses (e.g. Merchand Gourmand brand).
Homemade tzaziki always enlivens simple grilled meats, ditto mango salsa for chicken or tuna.
Tzaziki - grate or finely chop some cucumber (dependent on quantity of people), add to thick Greek yoghurt, along with one or two crushed garlic cloves, some olive oil, and either some chopped fresh mint or a teaspoon of mint sauce from a jar works well. Leave to infuse. Wondeful with pitta bread too, or in a sandwich with leftovers.
Mango salsa - chop a slightly under ripe mango into small pieces, add some chopped tomato in a similar quantity. Add the juice of a lime, a little olive oil, some finely chopped spring onion, and some chopped fresh coriander, and if you like it hot, some fresh chilli, chilli flakes or chilli sauce (e.g. Thai sweet chilli).
This works as an accompaniment to tuna steaks, or even mixed with tinned tuna for a salad lunch.
For desert, I've discovered the tray-bake crumbles Lidl sells in foil trays - tasty served with cream or ready-made custard.
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Do campers 'peg it'?
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31/7/2015 at 11:25am
Location: Gateshead
Outfit: Outwell Montanna 600p
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We make paella, couscous, make lots of sauces (curry , chilli) freeze them & take away , BBQ, make a soup or broth ,
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Davy
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31/7/2015 at 11:33am
Location: Nottingham
Outfit: Eldiss Affinity 482
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Quote: Originally posted by daveslisa on 30/7/2015
Quote: Originally posted by debs398 on 30/7/2015Bacon Philly pasta..... Stir fry bacon strips,minions, mushrooms in garlic purée, stir in a bit of stock and some Philly and mix in cooked pasta.
Meatballs and pasta
Tinned chicken in white sauce with noodles
Liver and bacon
Hubble bubble - sausages, bacon, beans, tinned tomatoes, Worcester sauce and a bit of sugar
Steak, new potatoes and salad
What did minions ever do to you lol?!
I make pancakes....you can make up the mix before you go and put into an empty milk carton and keep it in your coolbox
Ha ha.... I meant onions, obviously didn't have my glasses on when I typed it!
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Debs
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31/7/2015 at 2:38pm
Location: None Entered
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Here's an idea with a bit of a twist.. as it's a bit nippy at the moment, a beef stew might be nice but try this:
Fry off onion, carrot and celery (roughly chopped) in some oil on your stove. Add some chopped stewing beef and brown. Add some chopped potatoes and then a pint or so of beef stock (the knorr stock gels are great for this). Add a little salt & pepper at this point (but not too much - season fully later on).
Now - here's the twist. Once you've brought all that to a boil, pour the whole lot into the biggest thermos flask you've got and then leave it for an hour or so.
So - that way you don't use much gas, you don't need to keep an eye on it/stirring it.
The flask will allow the stew to continue to cook and the meat to break down into really juicy pieces.
Perfect for camping. You can make it an hour or so in advance..
Also - if you wanted, you could take it any direction you wanted - add some rosemary and parsley, a squeeze of lemon and plenty of olive oil and garlic and serve it with pasta for ultimate pasta & ragu.
Or - add some cinnamon, apricots, almonds and cumin and serve it with cous cous for a North African edge..
Or - add some black beans (or kidney beans or whatever), add some cumin, paprika, a teaspoon of coffee, a little his of chocolate and good dash of tabasco... serve with rice or in corn tortilla wraps for Mexican style - add a squeeze of lime and some corriander when you serve.
Just a few little ingredients turn it into any cuisine you want.
And - all cooked in a flask...
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01/8/2015 at 12:17pm
Location: Suffolk
Outfit: Eriba Famila 320
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I take chilli or curry for the first night, picked that up from here  .Pack or 2 of Uncle Beans express rice and you're away. If we have chilli first night, I'll make and freeze a curry (or the other way round) and we'll have that on day 2 or 3. The frozen block of dinner helps keep the cool box cool.
Other favourites are cheesy pasta with bacon, brocilli and other veg we find at local farm shops. BBQ meat and salads with new potatoes, the good old bacon butty and full English. Pork chops in cider sauce, China town pork loin on the BBQ with noddles, rissoto, fajitas...
When we have a BBQ we do things like damper twist (a simple flour and water made to a dough and cooked on a stick over the embers) and smores.
Now we've got the Cobb we do stuff like roast chicken with roast spuds, lasange, cottage pie, pizza's, crumbles, sponge puddings. Anything almost you cook at home in the oven. Best £100 I've spent.
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