Category Archives: Cooking Guides

How to Cook Outdoors: Elderflower Fritters

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At this time of year the hedges are blooming with elder, and the flowers are now at their prime. It is a wonderful sight, and for generations countryfolk have used the plant to make cordials, champagne and wine, amongst many other uses, and for many it is seen as the true taste of the season. In this article we demonstrate how to make one of the tastiest and easiest dishes of the summer.

The flowers, berries and finest stems next to the flowers are safe to eat; simply take care not to consume too many of the larger stems, as this can cause an upset stomach.

The dish shown here would serve three to four people.

Ingredients:

  • 20 x elderflower heads
  • 4 x handfuls of flour
  • 1/2 a handful of sugar
  • 4 x tablespoons of vegetable oil
  • 2 x egg whites
  • Water

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How to Cook Outdoors: Cree Bannock

How to Cook Outdoors: Indian Bannock

Bannock, as many of you will already know, is a traditional Scottish bread that has become a perennial favourite of the outdoorsman. Its popularity has much to do with its relative simplicity when it comes to the ingredients required and the method of preparation. When cooked correctly, the end result is a filling, warming bread that is packed with energy to sustain you on the trail.

There are numerous ways of cooking bannock, with each region commonly having its own take on the standard¬†method. In Australia (where it is referred to as ‘damper’) it is sometimes cooked straight on the embers of the fire; in the far North it is more often cooked in a frying pan. In Northern America, the dish was quickly adopted by indigenous peoples after it was introduced by fur traders. In order to free up cooking equipment for other jobs, the Cree and other First Nations utilised a less common technique of cooking their bannock skewered on a stick, and this is the method we have followed here.

The dish shown in this article served three people.

Ingredients:

  • 4 x handfuls of flour
  • 2 x handfuls of milk powder
  • 4 x teaspoons of baking powder
  • Sugar (to taste)
  • Water
  • 1 x handful of mixed fruit
  • Butter

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How to Cook Outdoors: Hunter’s Stew

How to Cook Outdoors: Venison Stew

When we hunt for our own food, we can rest assured that the animal has led a free and natural life, that has come to an instant and humane end. Deer have been hunted in the woodlands of Britain for thousands of years and, as such, their meat forms a very natural part of our diets.

Venison is one of the leanest and healthiest of red meats, and a casserole provides a great way of cooking it outdoors. The Hunter’s Stew is a hearty, warming meal that is perfect for the cold evenings of winter and early spring. The dish shown here was cooked in a small Dutch Oven suspended over the fire, and served two people.

Ingredients:

  • 2 x small venison steaks
  • 1 x handful of flour
  • 1 x knob of butter
  • 1 x large onion
  • 2 x cloves of garlic
  • 6 x rashers of bacon
  • 1 x handful of mushrooms
  • 2 x sticks of celery
  • 2 x carrots
  • 1/2 bulb of fennel
  • 1/2 bottle of Merlot
  • 2 x bay leaves
  • 1 x sprig of thyme
  • 1 x tablespoon of honey

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