 
Camp Kitchen
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Take a look around our Camp Kitchen, use
the buttons on the left to see what interests you most,
but first take a look at what we have on offer on this page, with a
quick look at cooking methods available, tell us about any more you
use. See our resident cooks choice for all seasons. Got some recipes
you want to share just email us and we will see if we can add them
to our pages.
What do you cook with on Site? Take a
look at some of the options available, there are the traditional
Charcoal BBQ's, Gas BBQ’s, The Cadac, The Cob, Electric BBQ’s and no
doubt many more. So lets take a look at just a few.
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The Traditional Charcoal BBQ |
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Comes in many
shapes and sizes and is favoured by many, food defiantly
has that BBQ taste that only charcoal can produce. On
the down side they can be messy and difficult to clean.
When using these BBQ’s don’t forget you need to allow
the charcoal to burn for some time before putting food
on the grill. |
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The Gas BBQ |
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Often takes
on the same shapes and sizes as the traditional charcoal
units but the coals are replaced by a gas burners. Much
quicker to fire up and cleaner, both in burning and ease
of washing up after. Don’t forget you will need an
additional gas bottle to power the unit, unless you
transfer the one from your camping unit.
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The Cadac |
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A very
popular unit with the benefit of clean gas burner and
easy removable and cleanable surfaces. The units are
designed to be split down for easy convenient packing
away. Cooking surfaces can be changed with options of
wok cooking, hot plate and grill plate and various
others attachments. |
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The Cobb |
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An
interesting unit again used by many, able to cook full
chickens and many other foods. Small compact and
relatively cheap to run, well worth considering.
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The Camp Cooks
Recipes
Always a good idea to look for recipes
that can be completed with the minimum number of pans (easy on the
washing up) and not requiring to much cooking time. See our Forums
for member’s recipes but here are a few
specials from our resident cook. One for each season for you 365
days a year campers, don’t forget to post your recipes on the forum
and we will add some of the best ones to the Camp Kitchen pages
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Winter Warmer
Leek & Potato Soup
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Ingredients
2
Leeks (sliced),2 – 3 Rashers of Smoked Bacon (chopped
small), 1 Large Onion (finely chopped), 5- 6 Potatoes
(cut into small pieces), Butter, Olive Oil, Chicken
Stock, Salt & Pepper to taste
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Method
1.
Heat the pan and melt the oil and butter
2.
Add the Onion, Leeks and Smoked Bacon and
fry until soft and bacon is cooked
3.
Add the Potatoes, Chicken stock and Salt
& Pepper.
4.
Simmer until potatoes are cooked through
5.
Mash or use an electric blender to puree
but not too much.
Top
Tip:-
This is nice served with warm crusty bread |
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Spring Chicken (Chicken & Leek Pie)
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Ingredients
Olive Oil, 2
Large Chicken Breasts (Cubed), 1 Large Carrot (Sliced),
2 Leeks (Finely Sliced), ½ pint Chicken Stock, 2 0z
Butter, 1 tsp mixed herbs, 1 tbls Corn Flour, Salt &
Pepper to taste, 3-4 Floury Potatoes depending on size
(Sliced),
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Method
1.
Fry the chicken in a small amount of
olive oil until cooked remove with a slotted spoon and
put to one side.
2.
Add the butter to the pan and fry the
leeks and carrots until soft, you could add a tbls of
water to help them to soften slightly and add a lid to
the pan for approx 5 minutes.
3.
When softened add the chicken stock,
mixed herbs, salt & Pepper and the cooked chicken, Cook
for approx 10 – 15 minutes.
4.
Meanwhile place the sliced potatoes into
a pan of boiling water for approx 3 – 4 minutes until
they are just starting to cook, do not over cook these
as they need to be firm enough to place on top of your
chicken and leek filling.
5.
Mix 1 tbls of corn flour with a little
cold water and add to the chicken and leek and keep
stirring until the sauce thickens
6.
Place your chicken and leak in an
ovenproof dish.
7.
Place your sliced potatoes on top of the
chicken & leek going round the dish and slightly
overlapping each piece.
8.
Brush with a little olive oil and bake in
the oven until golden brown on top.
Top Tip nice
served with various vegetables. |
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Summer Special
Curried Chicken Flan
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Ingredients
Ready made
frozen Filo Pastry,Cooked Chicken (Shredded), 1 Eating
apple (pealed & chopped very small),1 Large Onion
(chopped), 200 ml Semi or Skimmed Milk, 2 Large Eggs, 1
Tsp Curry Powder, Salt & Pepper.
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Method
1.
Line a flan dish with approx five layers of the Filo
Pastry, as you line your dish with each layer, brush
each layer with water using a pastry brush then add your
next layer overlapping the dish until you have all five
layers, but do not brush with water when you have the
final layer on, then trim the edges of the pastry
leaving it neat and tidy.
2.
Bake it blind in the oven for 15 – 20
minutes (baking blind means line the pastry dish with
greaseproof paper and fill with dried peas of rice and
then remove these when pastry is cooked) Gas Mark 5
3.
Let
the flan base cool for approx 10 minutes, then add the
chopped apple on the bottom, followed by the chopped
onion and then the shredded chicken
4.
In
a bowl beat the eggs with a fork and add the 200 ml’s of
milk to the eggs with the curry powder and salt & Pepper
and beat together until mixed well.
5.
Pour
the egg mixture over the filled flan dish
6.
Cook in the centre of the oven for 45
mins to 1 hr.
Top Tip This
flan can be served hot or cold and is nice served with a
crisp fresh salad. It can also be made in advance and
goes well if added to any buffet table. |
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Autumn Chicken
Risotto
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Ingredients
1 Tbls Olive
Oil, 2 Large Chicken Breast (Cubed), 1 Large Onion
(Chopped), 1 Clove Garlic (Crushed), ½ 1b Button
Mushrooms, 250g Arborio rice, 1 Tin chopped Tomatoes,
1Pint chicken Stock, 1 tsp Thyme, 1 tsp Paprika, Good
pinch of Cayenne Pepper, Salt and Fresh Ground Black
Pepper, 20z Gorgonzola Cheese.
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Method
1.
Heats a Tbls of Olive Oil in a large deep
non stick frying pan add chicken breast and fry until
cooked and slightly brown.
2.
Remove with a slotted spoon and put to
one side.
3.
Add a little more oil to the pan if required. Fry the
onion, crushed garlic for approx 2 minutes, add
mushrooms and stir for another minute.
4.
Add Arborio rice and keep stirring for 2
minutes.
5.
Add
the chopped tomatoes, thyme, and paprika, and cayenne
pepper, salt and ground black pepper.
6.
Add some of the chicken stock and keep
stirring, it will look very watery but don’t worry as
the rice will soon start absorbing the liquid.
7.
Keep adding the chicken stock a little at
a time, if it starts to dry up too much add the chicken
stock until the rice has absorbed the liquid and the
rice is cooked through.
8.
When
the rice is cooked add the cooked chicken that you put
to one side earlier and keep stirring until the chicken
has warmed through.
9. Add the pieces
of gorgonzola cheese and stir in until it has melted
into the risotto.
10.
The risotto is now ready to serve and
must be served immediately.
Top Tip This
Risotto is nice served with a Water Cress salad and
Garlic Bread. Hope you enjoy this recipe as much as we
do |
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