Joined: 26/3/2011 Standard Member
Forum Posts: 9
| Site Reviews Total: | 4 |
|
| Site Reviews 2024: | 0  |
| Site Reviews 2023: | 0 |
| Site Reviews 2022: | 0 |
| Site Reviews 2021: | 0 |
| Site Reviews 2020: | 0 |
| Site Reviews 2019: | 0 |
| Site Reviews 2018: | 0 |
|
| Site Nights 2024: | 0 |
| Site Nights 2023: | 0 |
| Site Nights 2022: | 0 |
| Site Nights 2021: | 0 |
| Site Nights 2020: | 0 |
| Site Nights 2019: | 0 |
| Site Nights 2018: | 0 |
|
I'd go for a buffet meal of several options to combine as they wish.
There would definitely be couscous because that just needs the boiled water adding and then leaving on one side to sulk for a bit. I make it with less water than it says and then add (brought to the boil, drained) frozen peas and heaps of mint (just the dried herb from a jar)
Pasta can also be brought to the boil and then parked, off stove, to finish cooking itself. One of my 'feed a crowd' options is the pasta with red kidney beans and tinned sweetcorn. The vegetarians stir in cubes of feta cheese and my sausage addict sons have sliced frankfurter sausages which can also be tinned or from a jar.
As you've an oven I would then add foil trays full of chicken portions - which could travel to camp cooked and frozen so they just need to heat through ... have to check what will be safest for the meat though and make sure it does get properly thawed and really hot all the way through ... I don't know what a van cooker is like for defrosting/cooking evenly.
Raw salad veg and plenty of bread around and you're sorted!
Helen
|
Topic: what to cook for 8
