Favorite Wild Camping Meals

ROAD KILL!!, Always found, best if fresh.

Bunnies make a good one pot stew, pheasants, just cut off the breasts, fabulous.

If you drive through the pheasant shoot areas in late Autum, there's always loads that are too tame to get out of the way of cars. Motorhomes are too tall and they'll just go under the body, the wheels squash them!!

Food for thought or food for free?
 
We cook in van same as home except no fry ups to messy
nothing wrong with a good plate mince and tatties and some veg (oor Willies favorite:))
 
We also eat more or less what we'd eat at home. I love cooking in the van, especially with a glass of red on the go....

Use the pressure cooker a lot so was very interested and intrigued with the bread recipe. Must give that a try.....!
 
Christine and Bev,

We have an oven so we bake our bread in the van as we do at home. It's easy and we bake bread to last two or three days. That pressure cooker recipe is interesting and I hope you'll let us know how you get on with it. But the pan is greased and coated with oatmeal and then heated and I'd be worried about baking the oatmeal onto the bottom.

My memory has been triggered though and I've dug out my old, very old, Marguerite Patten bread book and she says that you can steam bread in a pan or pressure cooker. She says to half fill greased cocoa tins, let them prove to full and steam with lids on the cocoa tins for as long as you would normally do in the oven. Cocoa tins, I suppose, because of the slide on lids. Can you still get cocoa tins like that?

So, I googled Steamed Bread and came up with this. I'd feel safer with this than with the other one.

How to Make Steamed Bread

You have to eat a local bread now and again just for the pleasure and the experience but there's nothing to beat your own bread on a regular basis.
 
In France;

Two baguettes
500gms local made Pate
Fresh salad

Thats just morning tea!!!

Lunch - at least four baguettes!!
 
scotty said:
as the above thread but we eat better in our camper than we do at home most of the time,more time and alot more relaxed in cooking it as time is never a problem while in the van :D
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Like you we live very well in the van. Two burners and grill plus the trusty wok allows plenty of scope.
Although we have a good fridge we buy fresh local food most days to avoid storing a lot.
The grill is very well used, fish,chops,steaks etc and plenty of fresh fruit and veg.
Even though we seldom use convenience foods at home we always feel better after a trip out.
Not sure if it's the good food or total absence of stress!
 
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We have an oven as well, I was just intrigued with the idea of cooking bread in the pressure cooker. I was also worried about the whole lot stickinjg to the bottom but may give it a try in an old pressure cooker. The other, steamed bread recipes don't appear to use yeast, just baking soda so not true yeast bread. Interesting all the same, though.
 
wild camping meals

Always have a skillet use it together or as two separate pans don,t need any other pans because you can use it as a frying pan as well.
 
Rough and ready ?common or ?

Although my Motorhome is 16 year old now,i dont cook no greasy,fried stuff,and try to keep 'cooking' down to a minimum inside....so dont know how you all manage with the residue of cooking in the small space of a van,it's bad enough if someone smokes in one,it goes brown and smelly inside ????? lol.
Some 'boiled stuff' maybe,but even that gives off some type of residues,yes i have a full oven,dont use it,the grill yes for ...toasties etc,but no fish (pong) or meats,like i said barbies are for that,thats why good weather and a beach is important....am i being too fussy,well i dont think so,i can manage and have done so for years like this,plus my camper is not greasy,gooey or brown looking in the hard to get unwipeable places....?Of course i'm not sugested yours are ...?? its bad enough having to take a mutt with me,but smoking and greasy fat/oil cooking...
I also thought this was for tips what to take for ease and storage/weight ? I misunderstood it was about a la carte menues (lol) and what ONE can do...road kill sounds good,as i have ate a lamb from road kill,roasted over an open fire,lush,so with Rabbits,quail,pheasant,trout,squirrel,pidgeon.caught mind you not ...squished,perhaps it's a 'Welsh thing ' ?
 
We cook any and everything, meats, fish,veggies and whatever. We also smoke occassionally inside. Our golden rule, every window and ceiling windows are wide open. Mrs cleans up after. Ans she is spotless. We treat our MH as home from home. Then again, each one to their own.
 
Fray Bentos tinned pie's (ASDA = £1), tinned spuds and a jar of peas n carrots (from L'dil) A MEAL FOR A KING !!
 
zipnolan said:
Fray Bentos tinned pie's (ASDA = £1), tinned spuds and a jar of peas n carrots (from L'dil) A MEAL FOR A KING !!
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Tinned Pies, I remeber those - mum used to give us them for our tea after school.

Need an oven to cook the pie tho - or will it cook under the grill?

Bev
 
Just a thought, sometimes you need to cook with a really low heat and can't get the burners to turn down low enough without them going out - I use a heat diffuser means you can turn the heat a little higher, and it will even the heat out. I use one in the house as well. They seem to be little pricey, but can save you a lot more by not burning your food or your pans.
Looking at the bread in pressure cooker recipe, I think one of these would be a really good idea if attempting this.

This is the sort of thing, but there are plenty of others out there. Heat Diffuser - Lakeland, the home of creative kitchenware

Sorry if I'm telling you something you already know - I only just found them a couple of years ago.
 
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Anything with rice or pasta will do me fine and finish off with macaroni or rice pudding.
 
Pressure Cooked Bread.

I've tried it a couple of days ago.

pressurecookedbread.jpg

By null at 2011-02-16

Nothing wrong with it.

The dough was as normal except only a third of what I usually make, ie one coffee mug of mixed wholemeal and white bread flour, a little salt and a little sugar, a couple of tablespoons of olive oil and one tsp dried yeast started in 100 ml warm sugared water. It was odd but very easy working with such a small quantity.

First proving in the mixing bowl; the second in the baking tin: I used an old Quality Street tin and baked the bread with the lid on. I cooked for 30 mins under pressure and allowed to depressurise for another five or six mins.

The loaf can be handled immediately but had to be eased out of the tin and taps hollow like normal. There is a little crust round the sides but a very thin crust, more of a skin really, on the top. It tastes and has the texture of normal home made bread, that is to say many times better than bought bread and if I didn't have an oven in the van I would probably put this sort of bread making into my daily routine.

Nothing wrong with it.
 
jennyp19 said:
Did anyone see the bread that he made pot on the fire. Looked good.
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Hi Jenny - I got this from the Martin Dorey web site (one man and his camper van).
I think this is the one you wanted.

If you ever thought you couldn’t cook bread out on the trail, think again. It doesn’t even have to be wrapped around a dirty stick. Damper bread is a classic outback bread that can be made in all kind of ways but is always based on the principle of simplicity and easy to carry ingredients. Perfect for a camper then.

Basically flour, butter and water, damper bread was traditionally cooked in the embers of a fire. You can cook it this way too but I would recommend using a Dutch oven. If you didn’t already know, this is a heavy cast iron cooking pot with small legs and a lipped concave lid that is designed to have hot embers shovelled on to the top without ruining the food inside (this will give an all-over heat). The lid can also be turned upside down for cooking eggs. How about that for versatility? Those clever Aussies.

Anyway, the tricky bit with this is regulating the temperature so that you get an even heat throughout the Dutch oven and don’t burn the bread underneath. Trust me, I know. That’s why the lipped lid is so vital.

3 cups of self raising flour
50 grams of butter (plus a bit for greasing the Dutch oven)
½ tsp sugar
½ tsp salt
Handful of chopped fresh rosemary
3 cloves garlic, chopped
½ cup of chopped, pitted black olives
1 cup of real ale (I prefer Sharp’s Doom Bar Bitter)
Crumb the butter into the flour in a mixing bowl. Add the garlic, rosemary, olives, salt and sugar and mix. Add the real ale a bit at a time until you have used it all (you can use milk or water or half and half if you’d rather stay pure). Using your hands, mix it all until you have a round dough ball. Flatten it slightly then cut a cross in the top with a sharp knife. Place in a lightly greased Dutch oven and dust with flour.

Place the Dutch oven in the embers of a fire (oh I get it. That’s why it has little legs), making sure you have enough embers to shovel on to the lid. Don’t allow the fire to flame or get too hot, otherwise the bread will burn. Leave in the embers for approximately 30-40 minutes to cook. Check it after 20 minutes.

Guernsey Donkey
 
jennyp19 said:
Did anyone see the bread that he made pot on the fire. Looked good.
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Heres the very same recipe, I made it and MMMMmmm its nice with cheese mixed in aswell.


SODA BREAD

Ingredients
• 500g self-raising flour
• 1 tsp of bicarbonate of soda
• 1 tsp of salt
• 1 bunch of spring onions
• 1 small pot of plain yogurt
• 100ml milk
• Oil
• 8 rashers of dry cured back bacon
• Brown sauce if desired
Method: How to make soda bread farls with bacon
1. Put the flour into a bowl and add the bicarbonate of soda and salt. Using a pair of scissors cut the spring onion tops into the bowl. Add the yogurt and milk and mix together to form a dough.
2. Roll the dough out into a circle about 2-3 cm thick then cut it into quarters. Heat a frying pan and add some oil. Place the bread into the pan and cook on a gentle heat on both sides for about 4 minutes until golden.
3. When the farls are cooked remove them from the pan and keep warm. Add the bacon and cook until crisp.
4. When the bacon is almost cooked cut the farls in half and place them cut side down in the pan to soak up all that great flavour
 
Travel cakes - great with tea or coffee.

2 handfuls of plain flour
Cinnamon
Raisins
Water

You could add a bit of butter or spread to rub into the flour to make the cake a big richer.

Add the water till you get a reasonably non sticky mix, firm enough to shape into rounds about 0.25 in thick.

Heat just a little olive oil in a pan and gently fry until brown on both sides. If you do this at too high a temperature, the inside won't get cooked, so you might need a bit of trial and error.

2 handfuls of flour makes two large cakes - one cake is normally enough with your tea. They keep really well.

Cheap, quick and filling, if a bit messy!
 
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Thanks for the recipes. I love cooking while we're travelling, so I will be doing a bit of experimenting while whe we get away again.
 
Anything thats going really, allways have plenty of staples and you make anything, (within reason)
 
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