Discussion in 'Off Topic' started by chris taylor, Jul 20, 2018.
...... Well done!
Or should I say.....perfectly done - they look tasty!
Next weeks 'dinners on the road' done ?
Next years Bus stop Chef is...
You know that's not such a bad idea body ok Grantus your turn just keep it simple ,no Neil Perry's here.
I do a superb sausage roll too but next time for that.
I’ll confess right here, right now.......
I don’t make food, I just make reservations.........
I do many other things, and I’m on a seafood diet - I see food, and I eat it!
But I do admire others that have the skills to do such stuff.
So I’m def NOT the one to start such a thread..........t’was just a suggestion.
Well that's pretty defimate isn't it. but ok just a thought.
Easy on road recipes has to be some of those around ,surely.
Not tv dinners Vw dinners
So we are talking camp foods?
Our favourite is simple stew and beer damper
We have a couple of the cast iron pots and cook on a 2 burner gas cook top
Boned shoulder of lamb or chuck steak
Cup of water
Italian herbs and spices
Dried chilli (essential! !! )
Let that bubble for a couple of hours 3hrs? On low
Then chuck in veges - carrots, onions, zucchini etc and some tomatoe paste and a tin of tomatoes
Salt and pepper
Another hour or 2 all on low heat
3 cups of self raising flour
1 x 375ml can / bottle beer
Get a dry mixture in the shape of a cow pat and put it in a greased billy or cast iron pot
Low heat and check and flip to make sure it hasn't stuck
Save left overs for next couple of days
Hi Barry real good stuff, camp cooking at its best ,and the beer damper to go with it , washed down with an ale or two,
Have you ever cooked it over a campfire. Any type of recipes that you use whether it be camp or otherwise does not matter so long as it simple and tasty,
if there is one thing im sure of there are homemade recipes out there that are just waiting to be discovered and then used by others.Cant wait.
My recipes for home made pasties
i usually use two onions and i use 1 table spoon of beef stock but if you have any bbq meat left over you can use that as well plus salt and pepper to taste ,i put two t/spoons of pepper .
1/2 a swede, the yellow thing not the white.
and a chunk of pumkin.
1 table spoon of beef stock , just sprinkle this over the top then mix it in with the rest of the mixture,do not mix it with water!!!!!
Method,,,,,,, dice all into chunks first then a quick Blitz in a food processor [not to much though ]you dont want a mash, i do it in batches so as not to make it to fine. i then place mix into microwave and cook on high for about 6 mins, then let it cool down to room temp before using, if to warm will make pastry hard to use .
i use Puff pastry but you could use shortcrust.
from each sheet of pastry take round sections ,then each one of those is a pasty put a tablespoon of filling in each round then fold up and crimp as you see in photo, then egg wash ,bake at 180deg c for about 25 or so minutes or until golden brown.
egg wash is 1 egg 1 table spoon of milk,
Mmmmm a hearty snack on a cold winters day
That it is Bert,
Thinking while sipping some Sailor Jerry
Have to work on coming up with a Kahuna burger.
Chris, I await the culinary creation
Working on it Bert.
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