whats your favourite camp dish to make either over the fire or stove?

[paulthefish2009]

Torn between fried corned-beef hash, a good slab of salmon sizzling over the flames, and roasted chestnuts baked in the embers .

Now your talking,done roast chestnuts Christmas eve. not had corn beef hash for years!Lovely stuff. Paul

[EddieJ]

Rolled pork shoulder slow cooked for 7-8hrs with a sea salt, mustard, brown sugar and maple syrup glaze.

Severed with jacket spuds and grand mange. Simple and good.

5.00am Boxing day.



7hrs later.



Having said the above, I cook lamb in a similar way, but use dry spices. The choice is a bit of a tough call.

[Bob W]

When fishing with mates it's always a BBQ of mixed meats, but there's always lamb chops and fillet steaks.

Waiting for the embers on a night at my local lake.

[Old Guard]

Damn, I knew I shoudn't have opened this post - I'm bl@@dy hungrey now !!!!





Nice stew for me, whatever meat is available, plenty of veg, nice chunks of potatoe, banock bread to dunk

[beermaker]

Now your talking,done roast chestnuts Christmas eve. not had corn beef hash for years!Lovely stuff. Paul

I had corned beef hash for tea last night cheated and used a gas cooker mind! Still my favourite camp food though - brings back memories of being in the scouts where we used to wrap up a mix of everything lying around in tinfoil and chuck it in the embers for 20 minutes. I also cook baked potatoes in the smokebox of our traction engine in the same way!

[Ehecatl]

Butterflyed leg of lamb. This will work over a fire (but you will need a grill) or on the BBQ and it's yummy.



Dry fry one table spoon of mustard seeds and one of cumin in a frying pan. When the seeds are brown (usually we the mustard seeds start to spit) empty them into a pestla and mortar and grind into a powder.

Finely chop 3-4 cloves of garlic.

Fresh herbs - Flat leaf parsley, thyme & rosemary and optional origano.

Diamond score your leg of lamb and then butterfly it (http://www.youtube.com/watch?v=poWt5juxdAw)


Remove any excess fat from inside the lamb.

Put the ground spices, garlic and herbs in a blender and add a good slug of olive oil, soy source and season. Blitz into a runny paste. Put the Lamb in a large plastic bag (use two if they have holes in - the type that sick leaks from!). Pour in the marinade and massage until all the lamb is coated. Leave over night. Put lamb onto hot bbq skin side down and pour over any remaining mariande. Cook about 20 mins per side - test with a knife.

When cooked, wrap in foil and leave to rest for 15 mins. Carve and eat, then share when you begin to get full.

Enjoy,

M@

[EddieJ]

Ehacatl, if you like the lamb, try the pork. (assuming that you like pork)

Use dark sugar, not light as stated in this recipe. http://www.bbcgoodfood.com/recipes/2...rd-pulled-pork

[Ehecatl]

Ehacatl, if you like the lamb, try the pork. (assuming that you like pork)

Use dark sugar, not light as stated in this recipe. http://www.bbcgoodfood.com/recipes/2...rd-pulled-pork

I certainly shall give it a try Eddie although I don't think I'm quite dedicated enough for watching over it at 05:00 hrs!

[FishyFolk]

Thats it6, no more excuses. Even if I die trying I'll go into the woods tomorrow to cook something over a fire!

[alvino78]

Thats it6, no more excuses. Even if I die trying I'll go into the woods tomorrow to cook something over a fire!

thats the spirit!!!!!!! lol happy new year!!!!!!