introduction Hello. Welcome to the second edition of the Cool Camping Cookbook. We like to think there’s something a bit special about cooking and eating in the great outdoors. Licking an ice cream while ambling along the beach, devouring salty fish and chips on a park bench, sinking your teeth into a burger in the back garden, sitting by the campfire toasting marshmallows – it’s all good. There’s just something about the air, the smells, the sizzles and the earth beneath our feet that makes everything taste better. The Cool Camping team have been trying out a few more alfresco recipes since the last edition, and we even asked you to send in some of your faves. And this is the result – a little book bursting with over 70 delicious dishes for your outdoor dining pleasure. Cooking in the elements can be as straightforward or as complicated as you like, but we’re simple, honest folk, so you’ll find most of the recipes here extremely do-able. It’s not about creating Michelin-star-rated grub or presenting perfect, airbrushed photos. We don’t mind the odd mucky thumbprint on our sandwich or a little bit of grit in our stew – real life is muddy, and all the better for it. The chapters are vaguely split into how you’ll be cooking; with just one pot, on a barbecue or on a campfire. But there’s also food for your mood, with sections on ‘comfort food’ and ‘something fancy’. Many of the recipes are interchangeable, anyway, which makes the whole chapter thing a bit unnecessary, but we had to break it up somehow! The best approach is to flick through until you find something you like the look of. Then get out of the kitchen, into the great outdoors and and give it a go. Over to you then, campers...
7
one-pot wonders
Napom’s chunky hash Corned beef. A staple cupboard-content of many a 1950s household that was first mass-produced during the Industrial Revolution. Tins of this salt-preserved stuff still command a spot on supermarket shelves and last a good long time, so are just the job for your camping larder. Napom (short for Helen, who’s a member of the Pom family and a keen camper) concocted this corned beef-based dish as an easy meal to cook at any time of day, but she thinks it makes the best brekkie, and we’re inclined to agree. Serves 4
ingredients Sunflower oil 5 leftover or boiled potatoes (best with skins on), chopped into chunks 1 onion, chopped 1 tin of corned beef 400g of baked beans Chilli ketchup
Tabasco sauce (Worcester sauce works well, if you prefer) 4 eggs Salt & pepper Some good bread for mopping up eggy, beany juices
method Heat a glug of oil in a large pan and fry the potato pieces and chopped onion until brown and crispy. Break the corned beef into chunks and add to the pan with the baked beans and sauces of your choice to taste – chilli ketchup works particularly well and is great if you’re in need of a wake-me-up kick! Cook the mix for as long as you like – crispy is good, but try to keep the texture chunky. In the meantime fry the eggs (in the same pan if you have room). Season before serving with fresh bread and a steaming brew.
45
the barbecue bible tips for successful barbecuing...
There’s nothing quite like the sizzling sound of a well-oiled steak on a hot barbecue grill to drive otherwise reasonable human beings into salivating, primal meat-monsters. Grr. Arrg. Grr.
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51
the barbecue bible
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campfire cuisine Camping just isn’t camping without a fire to warm your cockles, so light her up and try some of our fireside favourites. You’ll find campfire classics alongside a few less-obvious recipes, but all taste sensational infused with flames and smoke you’ve created yourself.
First, a few words on campfire safety:
Right. Enough chat. Let’s get building.
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75
campfire cuisine
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ingredients
>L>ÌÌ>ÊLÀi>`Ê ÝÊÊ ÊLÕ V Ê vÊëÀ }Ê ÃÊÊ " ÛiÊ ÊÊ £ÊÌ Ê vÊV ««i`ÊÌ >Ì iÃÊÊ / >Ì Ê«ÕÀjiÊ £Ê} >ÃÃÊ vÊÀi`ÊÜ i
iÀLiÃÊ`iÊ*À Ûi ViÊ * > Êy ÕÀÊ £xä}Ê vÊ > ]ÊV ««i`Ê £xä}Ê vÊ >ÌÕÀiÊV i``>ÀÊV iiÃi]Ê}À>Ìi`Ê £xä}Ê vÊ ââ>Ài >]ÊLÀ i Ê Ì Ê« iViÃÊ -> ÌÊEÊ«i««iÀ
method 1 v À} Û }Êv ` iÃÊ >ÞÊ Ã ÃÌÊ ÊVÀ>vÌ }ÊÌ i ÀÊ Ü Ê > ` >`iÊ` Õ} ]ÊLÕÌÊ ÊÌ iÊÜ `ÃÊ Ì½ÃÊÌÀ V iÀ]Êà Ê} ÊÜ Ì ÊÌ iÊ«>V iÌÊ Ý\Ê > iÊ>VV À` }ÊÌ Ê ÃÌÀÕVÌ ÃÊ> `Ê> ÜÊÌ ÊÀiÃÌ° i> Ü i]Ê > iÊÌ iÊÃ>ÕVi°Ê- « ÞÊV «ÊÌ iÊ ÃÊ> `ÊvÀÞÊ Êà iÊ ÛiÊ °Ê7 i Ê Ã vÌi i`]Ê>``ÊÌ iÊÌ i`ÊÌ >Ì iÃ]Ê>Ê} `ÊõÕiiâiÊ vÊÌ >Ì Ê«ÕÀjiÊ> `Ê>Êë Ã Ê vÊÀi`Ê Ü i°Ê-«À iÊÜ Ì Ê iÀLÃ]ÊLÀ }ÊÌ ÊÌ iÊL Ê> `Ê> ÜÊÌ Êà iÀÊÕ Ì Ê ÌÊÌ V i ÃÊÕ«° 7 i ÊÀi>`Þ]ÊÀ ÊÌ iÊ` Õ} Ê ÕÌÊ Ì Ê>Êy>ÌÊV ÀV iÊ>L ÕÌÊÓäqÓxV Ê>VÀ ÃÃÊÕÃiÊy ÕÀÊà ÊÌ iÊ ` Õ} Ê` ià ½ÌÊÃÌ V ®°Ê ÊÜ iÊL ÌÌ iÊ > iÃÊ>Ê«iÀviVÌÊ > ià vÌÊÀ }Ê« °Ê/> iÊV>ÀiÊ ÌÊÊ Ì ÊÀ ÊÌ iÊ` Õ} Ê ÕÌÊÌ ÊÌ ÞÊqÊÞ ÕÊ` ½ÌÊÜ> ÌÊ ÌÊÌ ÊLÀi> ÊÜ i ÊÞ ÕÊ>``ÊÌ iÊw }° -«Ài>`Ê>Ê} `Ê` «Ê vÊÌ iÊÌ >Ì ÊÃ>ÕViÊ ÛiÀÊÌ iÊ« ââ>]Ê>``Êà iÊV ««i`Ê > Ê> `Ê V iiÃiÊ > vÊV i``>À]Ê > vÊ ââ>Ài >®]ÊÌ i ÊÃi>à ÊÜ Ì ÊÃ> Ì]Ê«i««iÀÊ> `Ê ÀiÊ iÀLÃ°Ê `Ê Ê > vÊ> `ÊÃi> ÊÕ«ÊÌ iÊi`}iÃ]ÊÃ Ê ÌÊ ÃÊ>ÊL ÌÊ iÊ>Ê À à ʫ>ÃÌÞ°Ê-«À iÊà iÊ y ÕÀÊ Ê>Ê` ÕL iÊÌ V iÃÃÊ vÊv Ê> `ÊÜÀ>«ÊÕ«ÊÞ ÕÀÊV> â i° ,> iÊÌ iÊV > ÃÊÌ Ê} ÛiÊÞ ÕÊ>Ê} `Êy>ÌÊ >ÞiÀÊ> `Ê« >ViÊÌ iÊV> â iÊ ÊÌ «°Ê Êv ÀÊ>L ÕÌÊ £äq£xÊ ÕÌiÃ]ÊÌÕÀ }Ê VV>à > Þ°Ê1 ÜÀ>«ÊvÀ ÊÌ iÊv Ê> `Êi Þ]ÊÌ> }ÊV>ÀiÊ ÌÊÌ Ê LÕÀ ÊÞ ÕÀÃi vÊqÊÌ iÊw }ÊÜ ÊLiÊÀi> ÞÊ Ì° "Ì iÀÊw }öÊ/ÀÞÊV ÕV }Ê Ê>ÊÀ>ÜÊi}}]Ê Õà À Ã]ÊV V i ]Ê ÛiÃ]Ê«i««iÀÃo Ü >ÌiÛiÀÊÞ ÕÊv> VÞ]ÊÀi> Þ° n
campfire cuisine
stewy dumpling delight / iÊ iÞÊÌ ÊÌ ÃÊÀiV «iÊ ÃÊÌ « ÌV ÊÃ>ÕÃ>}iÃ]ÊV> «iÀðÊ/ ÃiÊV i>«ÞÊ iÃÊvÀ ÊÌ iÊ V À iÀÊà «ÊÜ Ê ÕÃÌÊ` à Ìi}À>ÌiÊ> `ÊÌÕÀ ÊÌ Ê Õà ÊqÊ> `ÊÌ >̽`ÊLiÊÌ iÊÜÕÀÃÌÊVÀ iÊiÛiÀ° -iÀÛiÃÊÈqn
ingredients ÈÊ} ` µÕ> ÌÞÊL }]Êv>ÌÊ« À ÊÃ>ÕÃ>}iÃ]Ê Ê V ««i`Ê Ì Ê« iViÃÊ>L ÕÌÊÓV ÊÌ V Ê £ÊV À â ÊÃ>ÕÃ>}i]ÊV ««i`Ê Ì ÊV Õ ÃÊ £ÊÌLÃ«Ê vÊ ÛiÊ Ê ÓÊ >À}iÊ Ã]ÊV Õ ÞÊV ««i`Ê ÎÊ}>À VÊV ÛiÃ]Ê«ii i`ÊEÊà Vi`Ê ÓÊÀi`Ê«i««iÀÃ]ÊV Õ ÞÊV ««i`Ê £ÊL }ÊÃÜiiÌÊ« Ì>Ì ]ÊV Õ ÞÊV ««i`Ê £qÓÊÌLÃ«Ê vÊ« > Êy ÕÀÊ ÓÊÌLÃ«Ê vÊÌ >Ì Ê«ÕÀjiÊ £ÊÌ Ê vÊV ««i`ÊÌ >Ì iÃÊ £ÊÌÃ«Ê vÊ`À i`Ê Ài}> Ê £ÊÌLÃ«Ê vÊ«>«À >
£ÊÌLÃ«Ê vÊÃÕ}>ÀÊ xää Ê vÊÛi}iÌ>L iÊÃÌ V Ê -> ÌÊEÊ«i««iÀÊ Ê for the dumplings:Ê £xä}Ê vÊ« > Êy ÕÀÊ Çx}Ê vÊÛi}iÌ>L iÊÃÕiÌÊy> iÃÊ £ÊÌÃ«Ê vÊL> }Ê« Ü`iÀÊ Ê > `vÕ Ê vÊvÀià ʫ>Àà iÞ]Êw i ÞÊV ««i`Ê Ê > `vÕ Ê vÊ } Ì ÞÊÌ >ÃÌi`Ê« iÊ ÕÌÃÊ Ê > `vÕ Ê vÊ«>À iÃ> ÊV iiÃi]Ê}À>Ìi`Ê -> ÌÊEÊ«i««iÀÊ ÇÊÌLÃ«Ê vÊV `ÊÜ>ÌiÀ
method ÀÞÊÌ iÊÃ>ÕÃ>}iÊ> `ÊV À â Ê« ÀÌ ÃÊ Ê>Ê ÌÌ iÊL ÌÊ vÊ Ê Ê>ÊL }Ê« ÌÊ ÀÊ«> °Ê" ViÊÌ iÞ½ÛiÊ LÀ Ü i`]ÊÀi ÛiÊÌ i Ê> `Ê>``ÊÌ iÊÛi}]ÊV }ÊÕ Ì Ê ÌÊ> ÊÃÌ>ÀÌÃÊÌ Êà vÌi Ê> `ÊV ÕÀ°Ê -«À iÊ ÊÌ iÊy ÕÀÊ> `Ê>``ÊÌ iÊÌ >Ì Ê«ÕÀjiÊLiv ÀiÊ} Û }Ê ÌÊ> Ê>Ê} `ÊÃÌ ÀÊ> `ÊÌ i Ê iÌÌ }ÊÌ iÊ ÝÌÕÀiÊV Êv ÀÊ£qÓÊ ÕÌiÃ°Ê / «ÊÌ iÊ i>ÌÊL>V Ê Ì ÊÌ iÊ« Ì]Ê> }ÊÜ Ì ÊÌ iÊV ««i`ÊÌ >Ì iÃ]Ê Ài}> ]Ê«>«À >]Ê ÃÕ}>ÀÊ> `ÊÃi>à }°Ê* ÕÀÊ Êi Õ} ÊÃÌ V Êà ÊÌ >ÌÊ> ÊÌ iÊ }Ài` i ÌÃÊ>ÀiÊV ÛiÀi`Ê> `Ê Þ Õ½ÀiÊ ivÌÊÜ Ì Ê>ÊÌ ]ÊÃÌiÜÞÊV à ÃÌi VÞ°Ê ÛiÊiÛiÀÞÌ }Ê>Ê} `ÊÃÌ ÀÊLiv ÀiÊLÀ } }Ê ÌÊÊ Ì ÊÌ iÊL ]Ê> `ÊÌ i Ê iÌÊ ÌÊà iÀÊv ÀÊ£xÊ ÕÌiÃ°Ê ÜÊ>``ÊÌ iÊ`Õ « }ÃÊÃiiÊ «« à Ìi®° veggies -ÕLÃÌ ÌÕÌiÊ>ÊV> Ê vÊLÕÌÌiÀÊLi> ÃÊv ÀÊÌ iÊÃ>ÕÃ>}iÃÊ> `Ê>ÊV> Ê vÊV V «i>ÃÊv ÀÊÌ iÊV À â ° È
To make the dumplings: place all of the ingredients, except for the water, in a bowl and mix well before pouring in a couple of spoonfuls of cold water at a time and kneading everything together with your hands – a sticky old job – until it suddenly comes together in a stiff dough. Roll the dough into individual balls, each about the diameter of a 50p-piece – this recipe should make roughly 12. Drop the dumplings onto the surface of the stew and push gently under with a spoon. Cover the pot and leave to cook for 30 minutes. Serve in a big bowl, with a large chunk of bread for dipping and a cold beer for sipping.
something fancy
Moroccan couscous with halloumi What’s gold and squeaky? A 24-carat mouse? A suntanned guinea pig? No, no, no – barbecued halloumi, of course! Serves 2
ingredients 1 mug of water 1 red onion 1 small aubergine 1 courgette 1 red pepper 2 tbsp of olive oil, plus a little more if you’re frying the cheese
A pinch of dried chilli flakes ¾ mug of couscous Salt & pepper 1 tsp of spice mix (Ras el hanout, Moroccan mix or allspice) 1 packet of halloumi cheese
method Put a mug of water in a pan to boil and chop the onion, aubergine, courgette and red pepper into chunks. Heat half the oil in a big saucepan and add the chopped onion with a good pinch of chilli flakes, cook for a few minutes, then add the rest of the vegetables. Put a lid on, but stir it often and add a splash of water if it sticks. While the veggies are cooking, prepare the couscous. Put the couscous into a bowl, add a little salt, 1 tsp of spice mix and the remaining oil. Mix well, then pour the boiling water over the couscous. Stir and cover the bowl straight away with a plate or anything to get a tight seal. Leave it alone with its thoughts for 10 minutes. When the vegetables are nice and soft, but still shapely, take them off the heat and season well. Slice the halloumi cheese into thick slices and either grill on the barbecue or fry in a little oil until browned. Uncover the couscous and fluff it up with a fork. Serve it with the vegetables and top with the gloriously golden and squeak-tastic halloumi.
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a bit on the side
paneer and vegetable kebabs Hailing from India, paneer cheese is a bit like mozzarella – but it won’t melt during cooking, making it ideal for barbecues. We think it’s a bit underrated, but once you’ve tried these barbecued cubes of cheesiness, there’s no going back... Serves 4
ingredients 1 tbsp of olive oil 1 lemon (juice only) A handful of fresh basil, finely chopped 1 garlic clove, peeled & crushed Salt & pepper 8 button mushrooms, halved
2 courgettes, sliced thickly 2 red peppers, cut into chunks 2 green peppers, cut into chunks 2 yellow peppers, cut into chunks 2 red onions, cut into quarters 1 box of paneer, cut into large pieces
method Mix the olive oil and the juice of a lemon with the chopped basil and the crushed garlic. Season with salt and pepper. Place all the vegetables and the cheese in a bowl. Pour over the marinade and leave for 15 minutes. Thread alternate chunks of vegetable and paneer onto 8 wooden skewers (that have been pre-soaked), using two pieces of cheese per skewer. Place the kebabs on the barbecue and turn them frequently so the vegetables and cheese cook evenly. Brush the kebabs regularly with the leftover marinade. Once the veggies have cooked through and the cheese has browned, serve with barbecued meat, couscous or a salad.
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sweets & treats
s’mores Okay, so this is the British version of a classic American campfire treat. Anything they can do, eh? Plus you don’t have to use Hersheys. Bonus. Serves 4
ingredients A packet of digestive biscuits A couple of your favourite choccy bars, chopped up into slivers A bag of marshmallows
method For each s’more, take two digestive biscuits and lay pieces of the choccy bar on top of one. Toast a marshmallow (or two) to gooey perfection on the campfire or barbecue. Place the melted marshmallow(s) on top of the choccy, before squishing the second digestive biscuit on top to form a deliciously gooey sandwich. This is probably the best creation known to man. Once you’ve done one, do s’more.
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