Helen RandellGourmet camping
April 27th 2011 10:03
We have just come back from what turned out to be quite a gourmet weekend away. Roast duck, chicken tagine, hot cross bun bread and butter pudding, and a selection of cheeses served with lobster pate were all part of the menu. Sounds good, I hear you say, but why the air of surprise? Well - the twist is that all these culinary delights were prepared while we were camping.
For our five camping couples, it seems that gone are the days of a BBQ on the first night and then cold sausages and the occasional tin of beans warmed up on the camp fire coals for the rest of the weekend. We wanted proper food. Food we would be proud to serve others at a dinner party on a Friday night.
The adventure began with two whole ducklings, which were to be spit roasted over campfire coals. A slight hitch in the plan came when it was realised that both ducks were not going to fit on one spit, and also that we did not have sole control over the communal campfire, in order to effectively make coals. However, we prevailed and although we ate later than planned, one duck was roasted, while the other was expertly butterflied (by one of our campers who is a butcher’s granddaughter no less), and then barbecued. Both were basted in a mix of duck fat, hoisin and spices which made them taste delicious. This was served with potatoes and pumpkins done in the coals and some boiled cauliflower and carrot.
Our next meal was labeled a Mexican feast, with a bit pot of chili con carne made up with black beans, mince, garlic and onions, and served with freshly made guacamole, salsa, sour cream, cheese and corn chips. Always a crowd pleaser, the Mexican meal was finished off with a lovely drop of champagne.
A tagine-style chicken dish was next on the menu, and although we didn’t use an actual tagine, the flavours and tenderness of the ingredients were certainly there. Chicken, eggplant, dates, preserved lemons and harissa paste were all part of this delicious meal. Couscous and a tomato, cucumber and mint salad were accompaniments. Looking for a second helping, I went back to find that the pan had been scraped clean, such was the delight for this dish.
Heading to another corner of the globe, our next meal was nasi goreng. Pre-cut shallots, garlic and chili had made the job easier, though had apparently caused a few olfactory problems in the car on the journey down. With heat visibly coming off the wok, the cooking process began and wonderful smells were in the air. Adding in the pre-cooked rice, some soy and kecup manis the task was almost done, and then the piece de resistance, a fried egg on top of each serve.
Our contribution was probably the most low-key of all, with home made lamb yiros complete with warmed pitas, garlic sauce and fresh salad. A few people made a mess by overfilling their bread, but generally speaking, the plates were kept pretty clean.
Realising we had an abundance of hot cross buns which were slowly going stale, two of our campers decided to make hot cross bun, bread and butter pudding. Using some chocolate liquor to soak into the buns, and studding the pudding with a few chocolate Easter eggs, the dessert was the perfect thing to warm us up as the cool air began to hit and night fell. Fantastic with a glass of port or sweet wine.
No complaints at all on the food side of things, everyone was well fed and very satisfied. The area where we were staying offered a range of local wineries which we frequented, as well as fresh rock lobster outlets and locally blended coffee. Even though we ate our way through the whole weekend, it seemed that we purchased enough goodies to refill those spaces in the car which had held the devoured food.
What are your holiday eating experiences? Do you become more gourmet or less gourmet when away from your kitchen?
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