COOKING

This page is connected to the Cooking discussion in the forum. A selection from this will be featured on this page.


Cooking in the field can range from simply over a small fire to a full blown camp set up with pots and pans, seasonings and all. This page will eventually have helpful infomation on this full spectrum, as well as cooking system ideas and reviews, and maybe even a bushcraft recipe or two! Any help on this subject would be much appreciated, contribution from the entire community is what this network is all about. Let us know what cooking system you use and what its strengths and weaknesses are (photos would be great!) so that ideas can be shared.
Head to the Cooking Category of the forum to join in


EBOOKS


Most of these I am sure are copyright free, but just to cover myself I am uploading these for educational personal use only. Any use of these are at your own liability.

Check out the Cooking Kit Discussion to join in!

A big thanks to Jim Wood from jwbasecamp.com for giving me permission to share resources on building an alcohol stove. His very thorough article, which can be downloaded below, provides instructions on how to make it with plenty of diagrams and photos. It also compares materials, fuels, etc and really is a fantastic resource.

Another type of stove Jim has shared with us is the Fire Bucket Stove System. Essentially it is a light and compact windscreen outer shell that can be used with an alcohol burner or even as an integrated wood burner. Again he provides a discussion on materials and construction, with plenty of visuals



RECIPES

Have a recipe to share? Head to the Bush recipes discussion

Damper Recipe (from Zakk)

Damper is good. Here are two methods i use, the original and the 'modern' version. by modern i mean not made in the bush.

The 'modern' versions Ingredients are; 2 cups of self-raising flour (or you can mix 1 teaspoon of yest to two cups of flower if i recall right have to ask mom again), ½ teaspoons of salt, 1-1½ cups of milk, 2 teaspoons of sugar, and 2 cups of butter. For the non modern version you remove the butter, salt, and replace the milk with water.

1. mix the flour, salt and sugar together into a bowl.

2.Cut in the butter until fine crumbs form. or melt in microwave whichever works for you.

3.Add milk slowly and mix to form a soft dough.

4.Knead lightly on a floured board until smooth.

5.Shape how ever you like.

For oven cooking:

6.Grease and dust with flour a round cake tin. You can substitute a flat baking pan 7.Place dough in the pan and bake at 190° C (375° F) for 30 - 40minutes.

Or for the best way campfire cooking (you will need a billy or some thing of the like with a lid but needs to be metal.

6.Grease the container you are using and dust with flour

7.Add bread dough and place the lid on.

8.Place in your campfire, cover with hot ashes and coals and bake for about 30 minutes.

Or you what you can do also is wrap the dough around a stick to toast it over the coals. and fill the hole where the stick was with butter, golden syrup or jam. but golden syrup is the best.


Simple Stew (from Neil)

Still getting to grips with whats on offer in the bush here, but a base recipie i count on is get some meat, any will do, get some tubers ie potatoe, sweet potato and take with you a masala [mix of dry spices].

When ready for dinner fry the masala for a few mins in oil, add the meat, cook for a few mins more, than add the tubers, stir and add water, just enough to cover the meat and tubers. Cook until tender, add more water if starts to dry out. If its a little to watery, just cook a bit longer. If you can leave it to rest for 5mins and this will allow the flavours to be absorbed in the meat and potatoes.

What i need to find here is a wild version of a tuber, the meats not to much of an issue, you can use fish, but put it in towards the end of the cooking so it doesn't turn to mush.


Bannock Bread

Fur traders from Scotland, who trapped and explored all across North America in the 1800's, couldn't bake regular breads in the regular way because ovens were just too big for their canoes.

Instead, they put a dough mixture of flour, water and fat from hunted animals, on a stick, and baked it over their campfires. They called this "bannock" which means bread in the Scots Gaelic language.

They showed Native people like eastern Canadian Micmacs, Great Plains Ojibways, and Northwest Coast Haida, how to make this bread.

Now, bannock is a favorite food wherever Native people gather. Bannock can be fried, deep-fried, barbecued, cooked over an open fire, or baked in an oven. Over the years, people have added baking soda, oatmeal, raisins, eggs, or sugar to the basic dough.

Ingredients

  • 5 ¼ cups flour
  • ¼ cup sugar
  • 2 cups water
  • 2 tablespoons vegetable oil
  • 3-4 teaspoons animal fat (lard), or shortening (butter)

In large bowl, stir cups of flour, baking powder, sugar and salt together. You could add something extra - ½ cup raisins, for instance - at this time. In medium bowl, beat together: water, eggs and oil.

Stir wet ingredients into dry. Let dough stand for 5 minutes.

Play with the dough in your hands- "kneading" it for 1 minute. Roll into balls the size of a small egg, then flatten these on your hand, or roll flat with a rolling pin, till they're ¼ inch thick. You can put it on a stick, pan over a campfire, or put it on the barbecue.



Last updated by Ryan Johnson-Hunt Oct 29, 2010.

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