Camping & Kebabs

vlcsnap-2018-02-14-09h44m30s966

 

 

Camping is a wonderful time with the family and friends, in this cloud-kissed chilly atmosphere. Spending time around the open fire and making your favorite campfire food is very gratifying.

Having an idea of what one is going to eat before they go camping is important. ​Certain easy preps goes a long way;

Cooking over an open fire really isn’t that difficult. With a little thought and planning you can turn a good bush camping experience into a memorable one based on dishes alone. Certain tips always contribute to the experience.

  • Get a good fire going at least an hour beforeyou need it, and let it burn down to a point where you have a lot of hot coals.
  • You don’t want the fire to be too hot when you start cooking; you’re looking for aslower, more consistent heat.  Remember, the heat you’re after comes from the coals, not the flames.
  • Most camping grounds in national parks have designated fire pits, which help to contain campfire heat.  If there’s a fire pit in your campsite, use it.
  • Cooking on a campfire usually takes longer than it would on a normal hob.  You’ll also need to keep the coals circulating; for example, if you’re cooking something like a rich sauce or a rice pilaf, you’ll need to drag fresh hot coals underneath the pan from time to time.
  • Don’t use your best cooking gear! Buy cheaper quality grill and sauté pans from the local supermarket, and they are excellent in the campfire, and you won’t be  too worried about them getting a bit scuffed up.

 

Smoked chicken kofta kebab

Ingredients Quantity
Chicken mince ½ kg
Ginger garlic paste 1 tsp
Onions,  finely chopped ½ cup
Cumin, roasted and ground 1 tsp
All spice powder 1 tsp
Paprika powder 1tsp
Cinnamon powder ½ tsp
Mixed spice roasted & ground (coriander, cumin, black cumin,  bayleaf, black peppercorn, clove, green cardamom)( to the mixed spice red chili powder, salt, ginger & garlic powder is added to taste) 2 tbsp
Chilli garlic sauce 1 tsp
Green chillies, finely chopped 3 pcs
Fresh coriander, finely chopped 4 tbsp
Egg ½ pc
Roasted chickpea flour 2 tbsp
Cream 4 tbsp
Cream cheese 30 gm
Bread, cubed 2 slices
Oil for making kebabs as required
Clarified butter for basting as required

Method:

  1. Marinate the chicken mince with rest of all the ingredients except oil and clarified butter, and process till combined.
  2. Shape into kebabs on the skewer, and chill. Alternatively freeze kebabs if cooking later.
  3. Grill in the oven at 180 degrees Celsius for 8 – 10 mins or till done. (Smoke with hot coal to give the smoky flavor).
  4. Alternatively, if carrying for camping, Pack frozen kebabs in disposable containers to carry on the trip.
  5. When ready to cook. Place skewers on a grill and place on the open fire. Cook, turning the skewers, for 5 -6 minutes or till golden. Serve alongside breads and condiments.

 

Smoked spinach & cheese seekh kebab

Ingredients Quantity
Potatoes, boiled and mashed 300 gm
Fresh coriander leaves, chopped ½ cup
Green peas 1 cup
Green chillies, finely chopped 3 pcs or as required
Spinach, blanched 1 bunch (120 gms)
Chickpea flour, roasted 3 tbsp
Ginger garlic paste 1tsp
All spice powder ½ tsp
Dry mango powder ¼ tsp
Bread crumbs /4 cup
Paprika powder 1 tsp
Cumin, roasted and ground 1 tsp
Mixed spice roasted & ground (as available in the previous recipe) 2 tbsp
Feta cheese 50 gm
Oil as required
Clarified butter for basting as required

 

Method

  1. In a saucepan, heat oil, add in the ginger garlic paste and sauté till golden. Add in the peas and green chillies and sauté, until the peas are cooked. Add in the spinach and mix.
  2. Add in the mixed spice, roasted cumin, and paprika powder, mix well. Let cool completely
  3. In a processor add in the pea mixture along with the other ingredients except the oil and clarified butter, and mix well, till combined.
  4. Shape into kebabs on the skewer, and chill. Alternatively freeze kebabs if cooking later.
  5. Grill in the oven at 180 degrees Celsius for 8 – 10 mins or till done. (Smoke with hot coal to give the smoky flavor).
  6. Alternatively, if carrying for camping, Pack frozen kebabs in disposable containers to carry on the trip.
  7. When ready to cook. Place skewers on a grill and place on the open fire. Cook, turning the skewers, for 5 -6 minutes or till golden. Serve alongside breads and condiments.

 

Mint pesto 

Ingredients Quantity
Fresh mint leaves 1 cup
Fresh coriander leaves ½ cup
Pine nuts 2 tbsp
Freshly grated parmesan cheese 2 tbsp
Fresh lemon juice 1 tbsp
Garlic clove, peeled 1 pc
Coarse sea salt ½ tsp
Olive Oil ½ cup 


Method

  1. In a processor, blend all the ingredients together to a smooth puree, using half the quantity of olive oil. Once done drizzle the remaining oil on the pesto.
  2. Transfer pesto to bowl. Season with salt and pepper. Pack in a disposable container and chill to carry on the outdoors.

*Other condiments complimented with the kebabs would be tabouleh, moutabel, plain or flavored hummus, herbed Greek yoghurt with mint & cucumber, etc . Pita bread, Saj bread naan, manakish all pair and enhance the experience. A variety of preferred vegetables can be carried and grilled on the hot coals to complete the menu. 

 

Pecan skillet tart with smoked chocolate sauce

Ingredients Quantity
For the tart
Butter 110 gm
Cream cheese 90 gm
All purpose FlourFor the filling: 130 gm
Egg 1 pc
Brown sugar ¾ cup
Butter, softened 1 tbsp
Vanilla essence 1 tsp
Salt ¼ tsp
Pecans, chopped 1/4cup
Chocolate chips ¼ cup
For the chocolate sauce:
Dark chocolate chips 100 gm
Cream 200 ml 


Method

  1. For the tart case: In a bowl, Cream the butter till pale and add the cream cheese and mix. Add in the flour and fold and form the dough ball. The dough will be sticky. Chill the dough for 15 minutes.
  2. Line the tart mould with the dough by pressing it on the base and along the sides. Top with the filling. Bake at 160 degrees for 20 – 30 minutes or till the crust is golden and filling is set.
  3. For the filling: Add all the ingredients in a bowl and mix to combine.
  4. For the chocolate sauce: In a saucepan; heat cream and add in the chocolate and mix till melted and combined. Heat and use as required.

Alternatively, if the tart is being made on the campsite; The tart base can be frozen in the mould and carried.  The filling, as well will be packed and carried and topped on the crust at the site. The mould can be placed on a skillet and covered with aluminium foil, and set to cook on the openfire for 30 minutes or till done. The chocolate sauce as well can be made in the saucepan over the open fire capturing the smoky flavour.

Be first to comment