Outdoor chef goes dutch serving up international cuisine in Beddgelert

Hey everyone, This is my 1st post on my new outdoor celebrity chef status!
I’m going to be posting some of these recipes as I & a few friends have all decided that outdoor grub tastes better. Were going to share mouth watering recipes to show that you can cook up some top notch scran with minimal effort & equipment.

First essential piece of kit is a Dutch Oven, this IS THE BEST PIECE OF OUTDOOR KIT I have EVER purchased.it’s basically an outdoor version of a Le Creuset pan & lid that’s suitable for cooking on open fires…. Oh & don’t forget the tripod, it’s not essential but without it will be like cooking on a F16 Afterburner.

1st of all you need to season your Dutch Oven, that means taking a bit of time out at home to get this cast iron cauldron ready for it’s new outdoor life. Get the pot & lid out of the box, give them both a very light coating of oil (use an oil suitable for high tenperature cooking) I used seasame oil on mine. Then pop it in the oven upside down (with some tinfoil on the bottom to catch any drips) for at least an hour or 2. The more you do this (I done mine twice) the better it will be. This then provides the pot with a longer life & a decent non stick coating.

Now that it’s ready for action you can start thinking about what your going to cook & if you have any good recipes be sure to let me know by posting on this blog, I’d love to hear from you. Likewise I’ll be updating this as much as possible with new recipes & ideas.

Just to bed you in lightly try this Moroccan Tagine, it’s really easy to prepare and cook & taste’s absolutely amazing.
I find it’s easiest to pack all your spices, stock cubes & dried fruit mixed up in a bag before you go….

Lamb Tagine: Serves 2/3, preparation: 10 Mins, Cooking Time: 1-1.5 Hours

Fry 300g lamb mince and onion in dutch oven for 3 mins until browned, add carrot and 1 x garlic clove and cook for 1 min.
Add 1 x tin chopped toms, 1 x tin chick peas & 1/2 pint chicken stock, then add 1/2 teaspoon of each as follows…
turmeric, ground cumin, cayenne pepper, cinnamon & i like to chuck in a few cumin seeds as well (like i said it’s best to have these and the stock cube ready mixed in a bag & just add water)
Then add a hand full of mixed dried fruit (sultanas, raisins and apricots work well)
mix, season and then cook in the dutch oven for 1 – 1/2 hours or until carrots have softened.
Serve with fresh coriander a splodge of houmous in the middle & either pitta bread or cous cous.
Works well with minced beef or diced lamb but i prefer the lamb mince…

Bon appetit! Andy: Blogger

This entry was posted in Andys Kit List, Dutch Oven - Camp Fire Recipes, Gear Test's, Product Reviews. Bookmark the permalink.

One Response to Outdoor chef goes dutch serving up international cuisine in Beddgelert

  1. kenny williams says:

    outdoor everything tastes better……………………………………….

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