![]() Place the parcels onto a hotplate or frypan and cook for approximately 12-15 minutes, or until you can press the thickest part of the fish with your finger and it is hot to the touch. Paper ends may need to be twisted, as paper tends to unfold… unlike foil, that stays put. Put the fish fillet over the butter, season your fish with your preferred herbs, then add a squeeze of lemon or lime juice.įold the top and bottom edges of the foil over the fish, and wrap it over a couple of times then fold over the ends to completely seal the parcel. Place one sheet of foil or paper on your work surface and smear a teaspoon of butter in the middle. Sounds like a perfect camp recipe to me… even better if you can catch the fish yourself.ġ piece of foil or baking paper per serve (30-40cm) This is a recipe our resident cooking expert Jo Clews put me onto, which is healthy, tasty and easy to cook for groups small to large. Top with cheese and mixed herbs, and you are ready for the best bolognaise this side of Rome. Stir until a good ratio of meat-pasta is achieved. However a longer slower cook will always taste better, so get it on early and let the flavours do their thing.īoil the pasta until soft, and add directly to the bolognaise sauce. Simmer on a medium heat once bubbling add the mushrooms and carrot (if desired).Ĭook until reduced which should take 15 minutes. Place all pork mince into the pot, and stir until brown.Īdd garlic and tomato paste, then fill the (now empty) jar with water twice and add it to the meat with the onion and beef stock. Heat a large pot on high heat, and add a drizzle of olive oil. And best of all, you can mix it up using what you have available at the time. It is simple, and uses just a few ingredients. This is my Mum’s recipe, and one I still cook once every few weeks. Roll the full amount into one base and allow for a little extra cooking time. TIP: Want a thicker crust? Don’t split the dough in two. It takes about 20 minutes, but keep an eye on it while it’s cooking. Once the stone is hot, slide the pizza onto it and close the lid. If you’ve got a pizza stone, even better – because it helps to distribute the heat evenly. Heat your barbeque or camp oven until very hot. Top with ingredients and sprinkle mozzarella over the top (from edge to edge). Transfer the rolled-out dough to a pizza tray. Separate dough into two even balls and roll out each on a floured surface. Pizza toppings (I like ham, cheese and pineapple but go nuts here folks)Ĭombine flour and yoghurt in a bowl, turn out onto a floured surface and knead for approximately10 minutes, dusting with extra flour until the dough is no longer sticky. My pizzaĭough uses just two ingredients: self-raising flourĪnd natural yogurt. When I say proven, this recipe has the stamp of approval from everyone in the office. Meals so good, you are guaranteed to fool your travel companions into thinking, “Wow… this person might actually know how to function as an adult.” What I have assembled is a range of delicious recipes I use on-the-reg at home or when out camping. “SO WHY ARE YOU WRITING A COOKING YARN?” I hear you (and my wife) exclaim… Well, when you lack the skills to create fine culinary delights, you do what every person does when slightly out of their element. Around the house she can whip up a meal from scratch using nothing but tomato sauce and breadcrumbs… while I have trouble opening the can of baked beans I’ve found under the driver’s seat of my GQ Patrol. ![]() I’m blessed with a lovely wife who enjoys cooking, which works out well as I enjoy eating. I know this isn’t a therapy session, but I have to admit when it comes to cooking I could burn water. There are only seven days in the week… so why bother learning more than seven things to cook?
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