Thread: Fave Winter Feeds

Im making Pumpkin Soup ATM

Pumpkin
Tin cocnut cream
Lemon gras
ginger
garlic
corriander
chillie
seasoning (use white pepper with this)

Bliz it at the end. Strain through fine chinois (or cheese cloth if you are serving it to paying customers)

Interesting.

is it sharp to taste? I suppose you could reduce the orange juice down and ad it as a sort of essence.

Irish stew with big wedges of soft, doughy bread (eg. Scotch loaf).

Potatoes
Bacon hock - boiled in stock & water till it's falling off the bone
Maybe some Lamb or mutton (but not at current prices)
more potatoes
onion
barley
split peas
potatoes
carrots
potatoes
pumpkin (optional)
and finally, some more potatoes.

Easy to pop in tupperware and reheat on the fire/stove (not in the tupperware though - I actually thought that stuff-up might get me out of domestic duties once but alas all I got was a stern talking to before the credit card went missing ). Always tastes the same no matter how many times you reheat.

Here is a traditional Danish meal that is ideal for slow cooking in a camp oven.

Two six packs of cider
One meaty bacon hock per person.
quan. suff. white dried beans.
marinade hock & beans with a bottle (two stubbies) of cider, & a fine chopped hot chili (I use one habanero or three Jalapenos) for several hours, sufficient to plump up and soften the beans.
bung them in the camp oven with a couple of chopped onions,several cloves of crushed garlic, salt and pepper as required, a can of chopped tomatoes, diced carrots & swedes. Add more liquid as required, cider is good, cook can drink unnecessary cooking cider whilst using a cleaver to fend off bystanders who want to share cider. Cider is a better cook's drink than lemon essence.
Cook in slow coals under & over the camp oven until the meat falls off the hocks. Check frequently and add more liquid (cider) to prevent drying out and sticking to the oven.

Its Danish name translates as "cold feet" although it is always served piping hot.

If cooking for more than two you need plural camp ovens or a bloody big one as bacon hocks take up a good bit of room.

Danes drink ice cold starkol (strong beer) or Akvavit from the freezer with this.

Originally Posted by solmanic

Irish stew with big wedges of soft, doughy bread (eg. Scotch loaf).

Potatoes
Bacon hock - boiled in stock & water till it's falling off the bone
Maybe some Lamb or mutton (but not at current prices)
more potatoes
onion
barley
split peas
potatoes
carrots
potatoes
pumpkin (optional)
and finally, some more potatoes.

Easy to pop in tupperware and reheat on the fire/stove (not in the tupperware though - I actually thought that stuff-up might get me out of domestic duties once but alas all I got was a stern talking to before the credit card went missing ). Always tastes the same no matter how many times you reheat.

Too right, can't be beaten!!! Do you put a can of Guinness in? Hell, you have to, even my gran does.



Russian and German dining is a hell of a lot of fun in winter. Nothing like going to a Russian restaurant where they fill a huge tumbler with vodka, sing, dance, everyone gets trashed. Ahh good memories, lying in the gutter in Market Lane after a very late one at the Hofbrauhaus... It's classic seeing esteemed, mature aged businessmen in suits yacking in the street.

Spag on toast.....

Hot egg,cheese,garlic salt jaffle.Washed down with mug of tea + glass of port/scotch.

I used to make heaps of steamed puddings in a hot water pot - after main course, remove enough hot water for the dishes leaving about 2 inches of water in the pot, slide in your steamed pudding tin with a big fat dollop of jam in the mixture and by the time your dishes are done, dried and put away, the pud will be ready...

this delia smith recipe is close - can't find mine here...
Steamed Treacle Sponge Pudding from Delia Online