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TohungaPermalink Reply by Neil Clarke on September 13, 2010 at 21:13

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 potatoe and take with you a masarla [mix of dry spices]. When ready for dinner fry the masarla 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 issuse, you can use fish, but put it in towards the end of the cooking so it dosn't turn to mush.

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TohungaPermalink Reply by Te Hopo on November 6, 2010 at 20:11

The white starchy center of the Mamaku (Black Ponga) fronds is like a half cooked spud, steam it for a short while and add a little salt and butter.
Or add it late in the cooking process to your dish and it'll be a fine substitute.

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NewbiePermalink Reply by zakk tustin on October 7, 2010 at 17:04

damper is good. there 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.

next you 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.

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ShrafterPermalink Reply by Greatbloke on October 25, 2010 at 14:40

When car based camping we often take the jaffel irons and make ham cheese and tomato jaffles.. egg and bacon jaffles, and sometimes we use a can of stew or chilli con carn in them.

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TohungaPermalink Reply by John Humphris on October 25, 2010 at 20:07

Other than the usual dehydrated packs I often take some dry piklet/pancake mix for a treat on multy day trips- light and easy yet hot and fresh - to mix just shake in a bottle. Always bacon and eggs for the first breakfast and usually a nice steak for dinner - these just to get a bite from my mates. I had the pleasure of going out with someone who had a teflon camping oven and we had blueberry tarts one night - awesome.
;-)

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AdminPermalink Reply by Ryan Johnson-Hunt on October 29, 2010 at 8:18

There are a couple of good recipes and ebooks on the Cooking Page if you want to check it out. I'm keen to add some more if anyone has any. I'll add the ones already been mentioned.

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TohungaPermalink Reply by John Humphris on October 29, 2010 at 9:22

Hi everyone...

Not a necessarily an outdoors recepie site but hundreds plus recipies on this site and many great ideas to try out there.
http://www.50plusfriends.com/cookbook/index.html

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TohungaPermalink Reply by Te Hopo on November 6, 2010 at 20:15

I found these recipes for squirrels, but have found them to work fine with the Austrailian Possums we get here.

Apricot Squirrel: This is only 1 serving
1 Squirrel cut in pieces
1/2 cup Russian salad dressing (See Below \/)
1/2 cup Apricot preserves
1/4 cup diced onions
1 teasthingy hot sauce
A little water

Chuck it all in a Dutch Oven and give it around 3 hours, adding water to keep some moisture in there and to build up a tasty gravy.
Awesome served with rice.
This is also great in the field with apricot preserves and dry onion soup mix such as lipton. Also good for chicken and other meats!



Russian dressing
1/2 cup thick chili sauce
2 cups mayonnaise
Mix the chili sauce with the mayonnaise thoroughly.


A good simmering recipe:
2 Squirrels
2 can cream of mushroom soup
2 stalk of celery, diced
Sliced onion
1/2 can of water
Let it simmer all day.
This recipe caused a lot of friction over who got the last piece.

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TohungaPermalink Reply by Te Hopo on November 6, 2010 at 20:18

This is the recipe sent to me by my mate Sticks65 for nettle soup.
It works fine with the nettles we have in NZ and it's really pretty good:
This is Sticks recipe for nettle soup so it not an exact science.

Ingredients

Large bowl of nettles[U.Dioica.]

2 medium fine sliced onions.

2 of chopped cloves of garlic.

2 medium cubed potatoes

I pint of Vegetable stock.

300 grams Double cream or creme fraiche.


Method

1] Lightly fry onions and garlic in nut oil.

2] Add potatoes,nettles and half the veg stock.

3]Simmer for 20 minutes.

4]Add the rest of the veg stock.

5]Add Double cream and season with salt and pepper to taste.

6] Enjoy.

This recipe is surprisingly tasty and very good for you.

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TohungaPermalink Reply by Te Hopo on November 6, 2010 at 20:19

My recipe for billy bread:
2cups self-raising flour
1cup wholemeal flour
1/4cup milk powder
1/2tspn salt
100gm butter
1cup water
Extra flour
Beer (optional)

Mix dry ingredients in a bowl.
Rub in butter and add water.
Mix with a knife in a chopping motion, adding extra flour to make a dough.
Knead, then put in a greased camp oven and pour some beer on the top if you like a thick crust.
Stick the camp oven in the fire and make sure it's covered in coals.
Give it only 10mins and check to make sure the bread isn't burning.

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TohungaPermalink Reply by Te Hopo on November 6, 2010 at 20:20

"I've got some dog biscuits" I announced to the 20 trampers who were gathered for lunch on the trail one day.
After reassuring 20 surprised faces that no I wasn't about to hand out Tux bikkies, I let them in on the secret of dog bikkies.

These delightfully butter rich, oat filled, chocolate containing energy slabs have fueled me up and down the hills through the bush of the Marlborough Sounds.

Dog Biscuits will keep for several weeks in a sealed container.
One batch makes plenty, enough to feed a rugby team...................and the opposition.
The mixture can be personalized depending on how the cook likes it.


Melt 500g butter, 6tbsn of golden syrup and 2c sugar in a large saucepan.
Add 2 1/2c each of plain and whole meal flour, 2c rolled oats, 1c coconut and 5ts of baking powder.
Lastly add 1c of peanuts, chocolate, sultanas or what ever you fancy.
Press the mixture into a lined baking dish and bake at 180'c for 15 to 20mins.
Cut while warm.

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TohungaPermalink Reply by Te Hopo on November 6, 2010 at 20:24

One thing that never gets mentiond much on bushcraft forums is fish.
In NZ with the coast never far away it makes sense to carry a hobo fishing kit at the least or one of the nifty take down/telescoping rods that are available with you.

These recipes were written for trout but I have found them suited to eel, kahawai, snapper and so on.

Take a good trout fillet & put it on a piece of aluminum foil. Enough foil to cover the fish & then some. Butter the foil & place the fillet in the center, Add the juice of 1/4 of a lemon & drop the wedge in the foil along with the fish, 1 small sprig of rosemary, a teaspoon of each chopped almonds & finely chopped red onion, pinch of powdered cayenne, liiiiitle bit of garlic & salt + pepper to taste.

Bundle it all up with a very small opening at the top for steam to escape and put it in a 350 degree oven for about 15-20 minutes or so. You could also put it on the grill.


Beautiful fresh over a fire grilled whole, clean trout and place in a foil package with equal amounts of butter and brandy.
Phwoaaaar, this is divine for a bush meal, and you can finish the rest of the brandy in the bottle afterwards.

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