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Backwoods Cooking
Egg in an Orange
Cut an orange in half. Scoop out the flesh inside and eat it – be careful not to cut through the skin! Place an egg in it's shell into the skin and place on the embers of the fire until the egg is cooked
Spud Egg / Egg in a potato
Cut the top off a potato of and scoop a hole in the middle. Crack the egg into the hole, put the top back in place and secure with small wooden pegs. Bake until the potato is cooked.
Garlic Bread
Slice a thick piece of loaf, butter with garlic butter, wrap in foil, place on the ash to heat through.
Toastie
Butter the bread the buttered side to be on the outside. Add filling of your choice, wrap in foil and place on ash. Turn once after one minute.
Corn on the cob
Do not remove the sheaves, simply dip in a bucket of water then fling onto the ash, turn occasionally ... eat with butter.
Chicken on a String
You have heard of chicken on a spit well with this method you don't have to turn the chicken. You hang it on a string over the fire and the chicken will turn itself. You should bind your chicken here and there to stop it crumbling off. Rub the whole chicken with margarine, sprinkle with salt inside and out. Tie the chicken around the neck with a piece of string 1.5m long and suspend from a tripod so it hangs 20-25 cm above the embers. You can collect the drips of fat in a tinfoil saucer which can be used for basting.
Chicken on the go
Place your gutted and plucked chicken in newspapers, fill the chicken with hot pebbles from the fire. Place the chicken in a rucksack and place around the chicken dry leaves or straw or newspapers. Now go for a three hour hike and when you're finished the chicken will be cooked.
Backwoods Mince
You can cook mince meat inside all sorts of vegetable containers: orange peels, hollowed-out potatoes, onions, or even cabbage leaves.
Toastie
Butter the bread the buttered side to be on the outside. Add filling of your choice, wrap in foil and place on ash. Turn once after one minute.
Corn on the cob
Do not remove the sheaves, simply dip in a bucket of water then fling onto the ash, turn occasionally ... eat with butter.
Chicken on a String
You have heard of chicken on a spit well with this method you don't have to turn the chicken. You hang it on a string over the fire and the chicken will turn itself. You should bind your chicken here and there to stop it crumbling off. Rub the whole chicken with margarine, sprinkle with salt inside and out. Tie the chicken around the neck with a piece of string 1.5m long and suspend from a tripod so it hangs 20-25 cm above the embers. You can collect the drips of fat in a tinfoil saucer which can be used for basting.
Chicken on the go
Place your gutted and plucked chicken in newspapers, fill the chicken with hot pebbles from the fire. Place the chicken in a rucksack and place around the chicken dry leaves or straw or newspapers. Now go for a three hour hike and when you're finished the chicken will be cooked.
Backwoods Mince
You can cook mince meat inside all sorts of vegetable containers: orange peels, hollowed-out potatoes, onions, or even cabbage leaves.
Kebab
Use a green stick to spear slices of bacon, mushrooms, sausage, carrot, tomato, peppers, and pieces of pork. Support the skewer over glowing embers turning occasionally. Eat when the meat is crisp and golden brown.
Cabbage hot dogs
Lay sliced onion on a cabbage leaf, add a sausage or two and place more onions on top. Wrap up the cabbage leaf tightly and secure with a number of small green sticks. Place in embers for about 7 to 10 minutes, turning occasionally.
Banana hot dogs
Take a banana and cut a slit in the peel down the inside of the curve, and open it outwards. Remove the banana and feed it to a passing baboon or a nearby Scout. Now put a sausage inside the banana peel and cook it directly on the coals.
Preparing fish
You will need to clean and gut any fish before you cook it. The fish should be cleaned as follows: ! Wash the fish thoroughly in clean water ! Remove the scales by scraping with the back of a knife (not the shape edge), working from the tail towards the head. ! Cut the spine at a point just behind the gills and tear the head off with a steady, slow. forward motion. If you are careful, the fish innards will come out with it. ! Slice the belly open from tail to gills and thoroughly clean the inside. ! Finally, cut of the fins and tail and cook as desired.
Steamed Fish
Make a fire that is long enough for the length of the fish and more than wide enough. Let this burn down to a good bed of embers. Meanwhile prepare the fish and clean it thoroughly. Cut a lot of grass to use for the steaming. (If you cut it instead of pulling it up, the grass can grow back.) Place a good layer on top of the coals. Put the fish on top of the grass and place more grass on top. Then cover the fire and grass with earth and pack it down. Wait for 30 minutes and uncover. You really need to ensure you have a good bed of embers to be successful. If you are by the sea shore, then the same method can be used with seaweed instead of grass.
Other methods for fish
Wrapped in a cabbage leaf, or grilled on a grid make from twigs. Or pin the fish flesh side forward on a plank or piece of flat board and cook by reflected heat from the fire. For real style, place a knob of butter on the fish when it is cooking and later a splash of lemon – delicious.
Boiling in a paper bag
It is possible to use a paper bag to boil water. The water inside will prevent the bag from burning. The trick is to ensure that the heat only touches that part of the bag that the liquid is in contact with so it can absorb the heat.
Frying
You will need some form of pan or grill base, usually a flat stone which is placed in the fire to heat it up. The stone is then cleaned off and food fried on it. It may be necessary to place small pieces of twig around such things as eggs to stop them rolling off the stone.
Grilling
For this method, you will need to make a grid or mesh out of green sticks, and grill your food over a hot bed of embers.
Twists
Mix flour, water and a pinch of salt together to form a thick dough, adding raisins and sultanas if you like. Make a snake-like roll of the dough and twist this snake like fashion on a thick green stick. Support it over glowing embers turning occasionally until the outside turns golden brown.
Damper Breads
Dough can be cooked on a flat rock in the fire. With some imagination you can make chapatis, or mix in some baking powder or bicarbonate of soda to make a soda bread.
Baked Apple
Core apple and stuff centre with raisins or butter. Wrap in greased tinfoil and place on embers. Cook for 10-15 minutes.
Smores
Melt a marshmallow, place between two digestive biscuits, add a square of chocolate.
Choc-o-Mint Oranges
Cook an orange in it skin on the ash, remove it from the heat. Slice it half way through, place 3 wafer mints inside, place back on the heat for 5 mins.
Fruit Kebab
Cut any type of fruit into cubes, place onto a long peeled green stick. Cook til ready turning frequently.
Drop Scones
Prepare a batter of 1 pint of milk, 1 egg, 2 oz of castor sugar and 4 oz of self raising flour mix well and allow to stand for an hour. Grease a flat stone, drop enough batter to make a 3 inch scone. Turn when the underside is brown, butter and add jam to taste. (Makes 20 scones)
Stuffed Fruit Loaf
Take a plain loaf, cut off the top lengthways, scoop out the soft inner's crumble and add to this two apples finely diced and one cup of sultanas or raisins. Fix the top back on using cocktail sticks. Spread margarine thickly on the outside of the loaf, wrap tightly in a double layer of tinfoil and place on the ash for about 15 minutes turning regularly.
Chocolate banana
Cut a slit lengthways in the banana and insert some pieces of chocolate. Wrap the whole lot in foil and place in the embers. Eat once the chocolate melts.
Tea
Pine tea - Boil water then place in your cup a fresh young pine leaf, wait about 5 minutes, remove the leaf and strain.
Nettle tea - Boil water then place in your cup fresh young nettle leaves, wait about 5 minutes, remove the leaves and strain.
Haybox Cooking
Line a tea chest with newspaper to insulate and cover the bottom with tightly packed hay to a depth of 6 inches. Place a cooking pot into this and pack around tightly with hay, then withdraw the pot. Have extra hay and newspaper available. The haybox is now ready for use. Bring cooking pot to the boil and place in the box while still boiling, pack hay over it tightly, cover with newspaper and replace lid of box with a weight to compress it. Specially useful for foods which require slow cooking, porridge, stew, etc.
Dutch Oven
This is easiest done on a hill. Dig into the side of the hill a square. Prepare a fire-bed of mixed quick and slow burning woods, set fire to the fire bed. Place the cast iron pot on top.
Cardboard Oven
Find a stout cardboard box, remove the top and bottom of the box. Then line the inside of the box with tinfoil, fold it up the outside of the box to a depth of about 3 inches. Place a series of cross wires about one third of the way from each end of the box. On the bottom set of cross wires place a heat deflector made of tinfoil, this should cover the bottom of the box leaving a gap of about one inch to allow the heat past. Top set of wires are to support your tray or pot. Place your cardboard oven on four bricks over a bed of hot ash or charcoal. Place what you want to cook in a dish and place it on the top set of wires, now cover the top of the box with a clear oven roasting bag so you can see how your food is coming along.
Pit Oven / Fiji Oven
Dig a pit, or use a natural depression in the ground. Light a fire in this and build it up, including as many rocks as you can find. DO NOT use flint or rocks from a river bed, as the heat can cause them to explode from the water expanding inside them. When you have a good bed of embers, wrap your food up in leaves, or on a bed of grass (see above) and cover the top of the hole over with sticks. Over this lay sacking or mats and then cover this over with earth. Make sure you seal in around the edges. Leave for 2 hours and then uncover and enjoy. One tip though, if you are cooking for a larger number of people, then put more embers over the top of the food to ensure it cooks.
Helpful Measuring Quantities
1 oz flour, cocoa, custard powder = a well heaped tablespoon.
1 oz sugar, rice, butter, fat = a level tablespoon.
Half pint liquid = normal mug filled.
1 pint container holds:
5 oz flour
8 oz sugar
2.5 oz breadcrumbs
4oz grated cheese
7 oz rice
6 oz sultanas.
140th |
Latest page update: made by 140th
, Oct 5 2007, 11:04 AM EDT
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