21 Jul 2017
Campfire Recipes | Pheasant with Wild Garlic

Food and Fire: Campfire Recipes – Pheasant Breasts with Wild Garlic Leaves

Wild Garlic is a foragers delight and can be used for a whole host of recipes. It is great for campfire cooking and we will share with you our favourite AH Wild Garlic Pesto recipe another time! 🙂

Do make sure you pick the right thing – Wild Garlic – and not any other wild flower (like Lilly of the Valley for example) which may be poisonous.

Campfire Recipes | Pheasant with Wild Garlic

Pheasant Breasts with Wild Garlic Leaves

Serves 4

This has got to be one of those angelic food combinations…quick, easy; food from the Gods.

I know not everyone likes pheasant, but please try this, and if you simply can’t face pheasant breasts, or can’t get hold of them then mini-chicken fillets work almost as well.

INGREDIENTS

4 x decent sized pheasant breasts or 8 mini-chicken fillets
A really good sized bunch of wild garlic leaves, foraged hopefully as I’m not sure you can buy these at any supermarket yet!  Best picked in April and May, fresh, and often found near Bluebell woodland at the same time the bluebells are flowering.

METHOD

  1. Take your pheasant breasts of your whole pheasants and set aside the rest of the pheasant to make stock (recipe follows with Dutch Oven instructions!).
  2. Once you have your pheasant breasts off the bone, simply take your frying pan over a medium hot fire (coals still red, with a small amount of grey ash showing, no big flames left) and heat a really generous knob of butter in the frying pan (about 100g for 4 breasts) until it is almost browning.
  3. Pop your pheasant breasts into the pan, and cook until just done and golden brown (they will be moist and amazing if done right). This is approx. 10-12 minutes, depending on the size of the breasts, heat of the pan etc.
  4. Mini-chicken fillets will take a bit less time so keep an eye on these and make sure they don’t become dry and yuck!
  5. Take these out of the pan when done, and set aside into another dish in the edge embers of the fire to stay warm, or stacked to the side of the frying pan, on the edge of the heat.
  6. Take your wild garlic leaves (I like the flowers too) and pop these in to cook in the remaining butter and let them just wilt.
  7. Serve up your Pheasant breasts with the wilted Wild Garlic, (making sure to scrape every last bit of buttery juice out of the pan) and a good hunk of crusty bread to mop up the juices. (PS – Wood Fired Rolls recipe to follow another time!)

Watch this space for further campfire essentials and recipes to match!

Campfire Recipes | Pheasant with Wild Garlic

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09 Jun 2017

Food and Fire: Campfire Recipes – Classic Camp Curry

Here at AH, we are lucky enough to have a Scout built fire pit, rough and ready and very basic, but just perfect for trying out this recipe.

But first things first – essential campfire cooking kit!

You will need a Dutch Oven – a multi-purpose campfire cooking item that can be used as a frying pan if you’ve not got a solid steel frying pan (but it doesn’t work quite so well, for obvious reasons!). If you haven’t got a Dutch Oven, I actually use my AGA and Le Crueset pots on the campfire – so far so good! – but I can’t promise they were meant for that purpose, or yours will survive the experience, so please don’t blame me if you try. 🙂

You can buy a suitable Dutch Oven online at Greenman Bushcraft.

Campfire Recipes | Camp Curry | Dutch Oven
Typical Dutch Oven for stews or curry

This can be used with a tripod to hold the oven on, but you can just pop the oven straight onto your flattened down fire, or make sure you have a bit of chicken wire and 8 bricks – so that you can make a raised grid to make a flat cooking surface in the fire.

Classic Camp Curry

Serves 4-6

Delicious, simple curry that is totally versatile and will take just about any odds and ends of vegetables you have in the fridge to finish up as well!

This is not for the faint hearted as it has a good heat to it, but add extra coconut milk to taste, and serve with a delicious fruit raita to cool things down a bit, or a Mango Lassi.

Sometimes its good to warm up a bit when out camping in the winter.

INGREDIENTS

900g diced Lamb, Beef or Pork
2 tbsp vegetable oil
1 large red onion, finely sliced (reserve a few slivers for the garnish)
2 inch piece of ginger, grated
4 crushed garlic cloves
12 curry leaves
3 tbsp extra hot curry paste or 4 tbsp hot curry powder
1 tbsp chilli powder
1 tsp five spice
1 tsp ground turmeric
175ml thick coconut milk (or if you can’t get thick milk then coconut cream is ok)
1 tsp salt

METHOD

  1. Heat the oil in the dutch oven, and fry the onion, ginger, garlic and half the curry leaves until the onion is soft.  Add the curry paste or power, chilli and 5 spice powder, turmeric and salt.
  2. Add the meat and stir well to seal in the juice and brown the meat all over, keep stirring until the oil separates.  Pop the lid on and cover and cook for about 20 mins.
  3. Add the coconut milk and the rest of the curry leaves, and recover the pan.  Cook for a further  30 mins approx., or until the meat is cooked (this will depend on the type of meat you have used).  Towards the end of cooking take the lid off the oven and reduce the excess sauce.
  4. Serve with Flat Bread and Fruit Raita or Mango or Fruit Lassi.

Watch this space for further campfire essentials and recipes to match!

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12 May 2017
Portable Camp Fire | Campfire Cooking Recipes

Food and Fire – Getting Started: How to Build your Campfire for Cooking

There is something utterly magical about cooking on an open fire, the wood smoke, the feeling of being one with nature, and of taking things back a step, to a slightly less hectic and more peaceful time.  🙂

Put away that mobile phone (except to take photos of course, of your marvelous fire, and amazing creations!), and step back into that era where things were just done a bit slower, and food was a real joy to cook… after all, it would have been a hard won commodity.

So, lets start with building that fire pit to get cooking on!

And if you haven’t got the space, or don’t want a fire pit in the garden at home, a portable fire pit is a magical invention.  We use them all the time for my Scout camps. There are loads of options available to choose from like the portable La Hacienda Camping Fire Pit stocked by The Range shown below.

Or larger fire pits that can be a permanent fire pit in your garden, like this Garden Trading one…

How to build a simple earth-based Fire Pit

1.    Cut a rough circle out of your turf, or border, wherever you are siting the fire pit (remember, fire goes up a long way, and wind can take it a long way sideways by a fair distance too, so keep a fire pit well away from anything that you don’t want to set fire to!  (I recommend at least a 5m circumference outside of the fire pit for safety).

If you want to cover over where your fire has been, set aside the turf that you have just cut out, for laying back in place once you are done, it will take again surprisingly quickly!

2.    Once this is done, seek out flat edged stones, or some old reclaimed bricks to create your edging.  You can concrete these in or simply leave them loose.

3.    Pop a shallow layer of gravel in the pit (if you’ve got some), and you’re ready to go…..

4.    Pop some logs around the outside for seating if you have any, if not bring yourselves out a couple of garden chairs to relax in!

How to Make an Earth Based Fire Pit | Campfire Cooking | Glamping Perthshire

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