Cooking up a storm outdoors (From Halesowen News)

Cooking up a storm outdoors

7:00am Saturday 27th June 2009

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Camping is about getting back to nature and enjoying simple food. Here are some tried-and-tested outdoor cooking tips.

Now that charcoal comes in ignitable bags, barbecues cost less than ten quid and picnic sets can be bought at the supermarket, outdoor dining is no longer the preserve of dads with special tools.

But cooking in the open air is still a skill. As Gillian Carter, editor of Good Food Magazine, explains, leaving the safety of your kitchen can be complicated.

"It's not just a case of thinking about the food," she explains.

"You've got to think about dishing it up to people when they're sitting cross-legged around the camp fire. And think about utensils, because obviously you don't want to take anything that's breakable. You need things that can be re-used and re-used."

One easy way to avoid making life complicated is to take pre-prepared food with you.

"One of my colleagues often takes frittata. She'll make it in the morning, sauteing onions, potatoes and eggs, then cover the pan with foil and bring it along. As it's solid, you can warm it up and then cut it into slices and eat it with your fingers."

Gillian points out that outdoor chefs need to think about how their food will be eaten. Without a full kitchen, handy dishwasher and dining room table, the menu must reflect more than gastronomic whimsy.

"Think how you're going to eat the stuff. Balancing a plate on your knees and wielding cutlery is a recipe for disaster. I like any food that can be wrapped up in a tortilla, like roasted vegetables and chicken.

"By all means bring salad and cherry tomatoes as garnish, but do not attempt too much. If you try and create a proper dinner, you'll soon discover that all people want to do is run around with a bun in their hand."

Gillian points out that you need to make the most of your cooking options.

"You can bake potatoes in the embers of a fire. Or take robust food like savoury pie and fruit cake, which can be served in wedges.

"People get really hungry when they're outside, so they want sustaining, chunky food."

:: Camping Check-List Before you get in the car, consider what you might need in the camping kitchen. Gillian explains that you might end up doing a fry-up in the same pan you use for heating up soup, depending on your facilities.

She recommends taking a selection of versatile utensils and food products, including: - A good knife - Salt and pepper - Herbs in little plastic bags - A pair of kitchen scissors - A sturdy, all-purpose, small to medium-sized frying pan.

- A vegetable peeler or a medium-sized knife.

- A smaller grater - A chopping board - Foil But chefs should avoid taking anything which needs to be kept cool.

"Don't pack anything that could start to smell without being chilled. And if there's any doubt that you can't keep something cold, don't take it. Things like eggs, veg and bacon are going to be a bit more lasting than chicken.

"Take things like noodles, so that you can just pour on boiling water, cous cous which takes minutes to cook and even UHT milk. It might not taste the same as real milk but it would be worse if it went off!"

These recipes should all work well around the camp fire...

:: Mexican chilli bean tortilla 1tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 2 x 420g cans pinto or kidney beans, drained 4 ripe tomatoes 1 large courgette, diced 1tsp smoked paprika 2tbsp roughly chopped coriander leaves 8 flour or corn tortillas Half an iceberg lettuce, shredded 1 mini cucumber, cut lengthways into very thin slices using a potato peeler 180ml tub soured cream and chive dip Heat the oil in a large pan and cook the onion for 2 mins. Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.

Add the remaining can of beans, the tomatoes, courgettes, paprika and 5tbsp water. Cover and very gently simmer for 10 mins until thickened and pulpy, stirring occasionally. Season to taste with lime juice, salt and pepper, then stir in the coriander. Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves: fill, roll and eat!

:: Chipolata & Spring Onion Frittata 1tbsp olive oil 340g pack chipolatas 6 eggs 2 slices bread, about 50g, torn into small pieces 1 bunch spring onions , thinly sliced 2 garlic cloves, finely chopped Heat oil in a 20cm non-stick frying pan. Add chipolatas and cook for 7-8 mins until browned. Meanwhile, crack eggs into a large bowl and beat well together. Stir in the bread, spring onions and garlic, then lightly season.

Heat the grill to medium. Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 mins, until the egg is almost completely set. Place the pan under the grill for 2-3 mins until golden brown and cooked through. Slide onto a chopping board and cut into wedges.

:: Chocolate fondue & toasted marshmallow 400g dark chocolate 85g unsalted butter 284ml carton double cream 300ml milk 1 bag marshmallows, for dipping Put the chocolate, butter, cream and milk into a saucepan, then heat gently, stirring occasionally, until the chocolate is melted and the sauce is smooth. Thread marshmallows onto skewers, then carefully toast on the fire, or leave until cold. Dip into the fondue and eat straight away.

:: Garlic Bacon Buttie 6 rashers rindless back bacon 1 white country loaf Butter, for spreading 3tbsp tomato chutney 1 large garlic clove, peeled, cut in half Heat a griddle or frying pan, then cook the bacon for 3 mins each side or until golden and crisp.

Cut 6 thick slices from the loaf and butter each one on one side. Spread the chutney evenly over 3 slices of the bread and top each with 2 rashers of bacon. Top with the other slices of bread, buttered side down, then press together well.

Return the butties to the pan over a medium heat (you'll have to do this in batches), then toast for 2-3 mins each side until golden. Remove from pan, then rub both sides with cut side of the garlic clove. Cut the butties in half and serve straight away.

:: Sticky sausage wraps 2tbsp French's (American) mustard 2tbsp tomato ketchup 8tbsp light muscovado sugar 12 good quality sausages 1 packet wheat flour tortillas 4 baby gem lettuces Sweetcorn relish, to serve Combine the mustard, ketchup and sugar. Preheat the barbecue. Toss the sausages on and sizzle for about 15 minutes, or until they are crispy, but not quite cooked through. Brush the sticky sauce all over the sausages and cook them for another 5 minutes, basting regularly.

Heat the tortillas on the barbecue for 30 seconds each side. Roll the sticky sausages in the wraps, along with some baby gem leaves. Finish with a dollop of corn relish.

:: Recipes taken from bbcgoodfood.com which features more than 5,000 triple tested recipes. July's Good Food magazine is on sale now, priced £3.20.)

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