What do you cook in your van

[rhyso]

My very favorite - but have been known to make it at home and just warm up! once fed a dozen campers with this and two loaves of bread.

Polish Home Farm Goulash.

My interpretation.

Calorific value 2,530,274k per portion [helps you milk cows in minus 30c]

Ingredients Serves 10/12 or 6 greedy Blinker’s
750mls Vegetable stock
1 can Bachelors condensed tomato soup
1 small can tomato puree
700gms good top side of beef
300 grams lean boneless - fatless pork steaks
1 large onion
250gms lurpack butter slightly salted
400 -500 mls fresh double cream
1 teaspoon chopped garlic
Good grind of black pepper
¼ teaspoon smoked paprika
1 swede /turnip 500grms
4 /5 good carrots
1 cup fresh button mushrooms [optional]

Rule number one; only use good meat, take off any fat and sinew [your granny may want to eat this]
Rule number two; only use good quality butter and cream no low calorie, PC - nanny state alterative tosh, [garbage in garbage out.]





Method see over;

Method
Make stock - empty tomato soup and tomato puree into large saucepan - use stock to rinse out the cans- add 3 bay leaves - keep saucepan to one side off the heat.
Cut all fat and sinew from meat and dice into 10mm cubes store in bowl - pork on top of beef.
Chop onion into the smallest bits you can manage.
Open butter and cut into 8 portions.
Take one portion of butter cut into 3 or 4 pieces [If you do this it melts easier and doesn’t ‘burn off’ too much] and throw into large frying pan on moderate heat, when just melted add a hand full of pork to the pan - do not to overfill do not burn butter. flick them over in the pan to quickly brown the meat taking care not to cook it too much - if it starts to sweat juice you may have over filled the pan or left it in to long, pay attention - do try not to let this happen - empty the browned meat into the saucepan and brown the rest of the meat doing the pork separately from the beef in small batches using one potion of butter at a time until you have it all brown. This may take 4 / 5 / 6 fries.
Take another portion of butter and cut into 3 or 4 pieces and places in the frying pan add the onions and cook on moderate heat until the are translucent turn them occasionally - when ready tip all the onions but one fish slice full into the sauce pan.
To the small amount of onions you now have in the pan add half a knob of butter, 1 teaspoon chopped garlic, 1/2 teaspoon smoked paprika and a good grind of black pepper - fry these until the onions start to brown at the edges [brown is cooked black is f***ed!] keep them moving at all times - than add this to the pan with any remaining butter - if you put any butter back in the fridge I will know and come and get you!
Place the pan on the heat until it starts to boil and the turn it down to a simmer for about an hour stirring occasionally until the swede is cooked.
Peal and dice the swede/turnip and carrot small pieces to of your taste and add to the pot after this hour is up.
Continue to stir occasionally until the carrots are cooked to you liking. By this time everything else should be cooked too. *See note*
Turn off the heat and wait 1 minute before pouring in all the cream whilst stirring until you get a consistent colour.
*Note* if you like mushrooms then put them in at this point and let the goulash cook for further 5 minutes for them to cook.
Personally I think it’s best to make it the day before you need it and then warm it up on the stove - if that’s the case add the mushrooms when you start to warm it up so they don’t get over cooked. If you don’t like mushrooms don’t put them in.
Good luck Wilhelm D

that dose sound nice Mr bear lol

 

[izwozral]

Bit young for that wee lad to be drinking Carling isn't it?

 

[Robmac]

it's a haggis that is a herbivore unlike the common haggis ( both left legged and right legged varieties ) which are omnivores and the complete opposite in the haggis family the carnivorous sabre tooth haggis

If you ever get to the Drovers Inn, just north of Loch Lomond, they have a stuffed Haggis in the bar;

A wild haggis - Picture of The Drovers Inn, Inverarnan - TripAdvisor

Not sure if it is a vegetarian though.

 

[rhyso]

If the wife comes along with me, we eat as we do at home. If I go alone, I take home made frozen meals. Eg. I am away this weekend on my own, she has frozen a beef stew and dumplings, shepherds pie and a chilli and rice, so all I have to do is reheat them.

She also pre-cooks bacon and sausages so I just have to cook them for a couple of minutes with some beans for breakfasts.

It's not that I can't cook, it's more that she knows that I will just wander into the pub for a drink rather than bothering to eat. Also, I cannot drink on a full stomach, so tend to have my main meal in the early hours of the morning, at which point, the easier it is made for me the better!

lol I loike it Rob where are you going camping this weekend Rob ??

 

[Robmac]

lol I loike it Rob where are you going camping this weekend Rob ??

I'm meeting up with a few others at a pub just outside Oxford, it is an arranged meet on another forum, but some of the alcoholic pyromaniacs from here are going too.

It's a Valentines meet, but I'm going on me lonesome!

 

[outtolunch]

If you ever get to the Drovers Inn, just north of Loch Lomond, they have a stuffed Haggis in the bar;

A wild haggis - Picture of The Drovers Inn, Inverarnan - TripAdvisor

Not sure if it is a vegetarian though.

you can't tell from that photo as you have to check their teeth, there was on Skye a haggis museum that I went to many years ago but don't know if it's still there as could not find any reference to it doing an internet search.

 

[izwozral]

Wild haggis

I heard they stick a couple of tubes up it's ar5e, one in each ear & one it's mouth & then call it a bag pipe?

 

[Robmac]

I also carry a few of the 'Look What We Found' ready meals for emergencies. They are pretty nice, cook quickly and keep for a year unrefrigerated.

Home Delivery Ready Meals, UK - Look What We Found

 

[outtolunch]

I like it very funny

not only that it's all true

vege haggis is available in Morrisons during the open season ( around burns night ) at some Waitrose and most supermarkets in Scotland or mail order, I stock up when in season and freeze them for use later and never travel without one.

with regard to smell of cooking my large frying pan has a glass lid this reduces smells a lot and keeps the area cleaner and as an added bonus eggs cook more evenly so you get a soft/runny yolk with all the white cooked.

 

[kernewek]

I heard they stick a couple of tubes up it's ar5e, one in each ear & one it's mouth & then call it a bag pipe?

Wild? They're livid if you do this to them!:lol-053:

 

[QFour]

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There's always something tasty from our galley ...

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[n brown]

some meat-chicken ,pork,whatever
fry spring onions or shallots or onions
brown the meat
add 1/2 jar Thai red curry paste
4 tbsps peanut butter [may contain nuts !]
1 spoon brown sugar
1 tbsp soy if you have it
1 can coconut milk
some baby corn,cauli florets,mang tout,whatever you have,or none of them
cook till cooked

 

[kernewek]

I like my cooking to be quick!

Breakfast is often porridge with cranberries, honey and a little double cream - brambles or raspberries when in season and can pick for free!

We cook a lot of stir fries as they are quick, nutritious and don't stink too much! Pasta, Co-op Truly Irresistible sauce and my husband's hot smoked trout flaked over is another favourite. We try to buy fresh and local; on a visit to Mull last October we came across an honesty shop at Lochbuie. One of the items stocked was a lovely local cumberland-style sausage. It was yummy, only marred slightly by an ill-judged decision to have Smash instead of proper tatties! BUT, I would do the same again but put loads more butter and pepper in the powder potato! We even cook curries in the van, but only when we know the next day can be a 'full airing' day. Failing that, Febreez works wonders!

NB: Smash, Febreez, Truly Irresistible - other branded products are also available!

 

[kernewek]

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There's always something tasty from our galley ...

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Please tell me he's not doing the dishes......

 

[Deadsfo]

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There's always something tasty from our galley ...

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my dog also does the dishes only I usually just put them on the floor ,when shes finished they are clean enough to go straight back in the cupboard ready for the next meal:tongue:

 

[st3v3]

Bit young for that wee lad to be drinking Carling isn't it?

Bit young for the wee lad to specify feckin sirloin steak every time he gets the option!

 

[st3v3]

I made a thread a while ago about van cooking - some people posted some really good ideas:

http://www.wildcamping.co.uk/forums...w-forum-idea-van-cooking-thoughts-please.html

 

[Bigpeetee]

No difference cooking in MH or at home, just less space and no automatic dishwasher (my wife doesn't do it automatically!)

 

[st3v3]

Bit young for the wee lad to specify feckin sirloin steak every time he gets the option!

Just looking through my phone and found a couple more of gutsy:

This wasn't in the van - a Thai restaurant in Bath - but we did sleep in the van....

And a Bristol restaurant, and another steak:

I think we've bred a monster lol.

Spot the favourite T shirt.

 

[n brown]

Just looking through my phone and found a couple more of gutsy:

This wasn't in the van - a Thai restaurant in Bath - but we did sleep in the van....

And a Bristol restaurant, and another steak:

I think we've bred a monster lol.

Spot the favourite T shirt.

bloody hell ! they're big chips !