Cooking Gear:
We carry the following in our camper:
1 x 8" Camp Oven, 1 x 10" Camp Oven, 1 x 10" Cast Iron Frypan with removable handle (lid from camp oven fits it), 2 x Cast Iron Jaffle Makers, Kettle, Grandma's little 6" aluminium saucepan. Long & short tongs, Bar-B Mate, Potato Masher, Flat Grater, Serving Spoons, Big spoon for dishing out, Wiltshire Knife 10", Toaster (wire variety for stove top), Collapsible colander, Sistema containers (3-4 varying sizes) that double as mixing/marinading/salad bowls.
Trip Menu Preparation:
By no means are we expert travellers such as Ron & Viv Moon and the likes, but I have found this system works for me when preparing our menus/food for a big trip and not to the same extent our smaller holidays. I work out how many nights we are going away for, take out about 5 nights for eating at pubs etc., then halve the number of nights left and go through my recipes/books and work out what would be nice - each meal normally has similar ingredients and we will have the meal 2 or 3 times during the trip (but it might have different meat with it or I may need to change the meal to something else using the same ingredients). I also allow a few nights where we will buy say lamb shanks or butterfly lamb from a local butcher or fresh herbs/greens from a farm to make dinner that night. I then write down in my note book the ingredients list for each meal and the number of times we'll have it and from that I work out our pantry & fridge list (don't forget to put breakfasts & lunch in your meal list, don't forget coffee, sugar etc). Of course I also add in nibbles, flours, etc. From this I go through our house pantry and fridge, work out what we have and what I need to buy.
The meat list for our menu is done separately, I work out exactly the quantity we need to feed both us without leftovers hopefully (otherwise Ziploc bags work really well to keep leftovers in the fridge). I do up a list for our local butcher with a short description of the meal, how many packets & quantity of meat - they are very accommodating with how I want it cut/diced/slivered, they cryovac, freeze it in their big freezer and write the description on for me. Couldn't wish for a better butcher!
To Keep our food cold we have an Evakool 60Lt Fridge/Freezer in the camper, which we bought in 2004 and is still going strong. And yes, we can keep ice cream frozen in the freezer :)
Cape York 2011 Menu
This is just to give an idea of what type of meals we cook while camping, if you haven't done this type of thing before or need new ideas. I have a few reference books that I use: Viv Moon's Travellers' Cookbook, Viv Moon's Outdoor Cookbook, Australian Bush Cooking by Cathy Savage plus friends recipes & my own.
Hot Dogs (first night, nice & easy) with bacon, onion & cheese of course
Sweet Chilli Chicken Mince & Rice (from home)
Lamb Curry & Rice (Our friend Selena's recipe)
Chicken Curry & Rice (Viv Moon's Outdoor Cookbook)
Marinated Rump Worms with Fried Noodle Salad (from home)
Chilli Con Carne with Corn Chips & Sour Cream (packet mix)
Thai Chicken Cakes & Rice (from home)
African Chicken Curry & Cous Cous (from home)
BBQ - Rump, Chicken Kiev with Potato Bake
Jim & Ev's Roast Beef & Roast Vegetables
Fresh Fish & salad
Chicken slivers in Moroccan spice with Salad
Craig's Lamb Shanks & Mashed Potato
Jim's Chicken Curry & Rice
BBQ - Porterhouse, Rissoles, Potato Bake & Ev's Cabbage Salad
Thai Style Chicken & Potatoes with Rice (Viv Moon's Travellers' Cookbook)
Shepards Pie but was changed to Moroccan Lamb & Cous Cous (from home)
Spaghetti Bol
Shared a Weipa Chicken Kiev with Salad
BBQ - Sausages, Rump with Fried Noodle Salad
BLT's (when you forget to get the meat out of the freezer)
Chicken Tenderloins in Moroccan Spice with Salad
Fresh Fish Again!
Pasta Bake with Chicken Mince & Veges (Bottle Sauce)
Also on the menu but not created was:
Mussaman Curry (bottle paste)
Cinnamon Chicken (from our friend Pirate Pete)
Nachos with leftover Chilli Con Carne
Shepards Pie (from home)
Wild Rice Salad (packet recipe)
Red Curry Chicken & Noodle Cakes (from home)
Birdsville 2013 Menu
Crispy Chicken Rollups - Chicken tenderloins are Pre-packed Woolies Chilli ones
with lettuce, tomato, sour cream, sweet chilli sauce
Thai Chicken Cakes & Bok Choy Salad - (chicken cakes recipe mine from home & salad recipe on back of Chang's crispy noodle packet, but use bok choy)
Red Chicken Curry in a box - (Marion's Kitchen Red Thai Curry in a box at Woolies, just add your meat!)
BBQ: Porterhouse Steak, Chicken Kiev & Salad.
Spag Bol
Made Marinated Chicken Burgers with Tania's Chicken
Hamburgers Gourmet with Adrian & Tania (giving back from the night before as you do)
Young blokes had leftover Thai chicken Cakes with Rice, Big people had Ragu & Penne Pasta (Recipe from Nigella Lawson's "Nigella Express")
Last night on the road with Darren & Julia, due to the size of lunch dinner was cancelled and Julia bought a Pizza from Nindigully Pub which we had a slice of.
Breakfasts this trip were: Bacon & Eggs, Bacon & Egg Bugers, Pancakes, Cereal, Spaghetti on toast, Birdsville pies.
Lunch: Some pub meals, crackers with ham, cheese, tomatoes & olives.
Meals not consumed: Lamb Shanks with mash potatoe & Beans; Sausages x 2 with whatever; Chilli Con Carne & Corn Chips; Lamb Curry & Rice.
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