This has got to be one of the best open fire dishes ever.

Nothing goes to waste, and it is dead simple to set up, for both veggies, vegans, pescies and meaties alike. (Just don’t mix them all up, that would be bad for everyone except the meat eaters!)

If you have a tripod great – use it. And hang your Dutch Oven on it.

When you are making your fire for this recipe you need a neat tidy fire, not too spread wide, and with smaller wood, as everyone needs to be able to reach the middle of the fire without burning themselves (albeit with a good long stick!).

Good long sticks to cook your food on, with sharpened points.

If you don’t have a tripod and Dutch Oven don’t worry, you need a decent deep fire safe cooking pot.

Ingredients

Veggie and Vegan
500ml of good vegetable or bouillon per person
Selection of vegetable batons – carrots, courgette
Pak choy
Green beans
Asparagus
(Root vegetables don’t cook well on this – they need too long)
Slug of Mirin or rice wine (to add at the end)

Carnivores (amounts depend on how hungry you all are!)
500ml of good meat stock or bouillon per person
Strips of raw steak – ½ -1 sirloin or top rump steak per person
Strips of raw chicken (careful to cook this thoroughly) – ½ -1 chicken breast per person
Strips raw duck breast – ½ -1 chicken breast per person
Spinach (to add at the end) – 25g per person
Slug of sherry (to add at the end)

Pescatarians
500ml of good fish stock per person
Raw prawns – 5-7 per person
Raw squid – 5-7 pieces per person
Raw fish chunks – 5-7 per person
Spinach (to add at the end) – 25g per person
Slug of rice wine (to add at the end)

Method

  1. Put the stock into the pot and bring it to the boil on the open fire.
  2. With your long sticks, once the stock is boiling, cook your raw ingredients in the stock pot. All the amazing flavours from the cooking combine in your stock pot to make the most delicious soup.
  3. When you’ve cooked all your raw ingredients yourselves, then grab a slice of crusty bread, a bowl, and share out the soup from the saucepan or dutch oven, with a slug of rice wine or sherry added – it really is a taste revelation! 🙂