FULL SIZED GSI Outdoors cutlery set

The best thing about this set is that it’s sized much like your regular set of cutlery at home, so that you won’t have to fumble with items that would be more suited to hobbits.

Price Gear.

go! Drive & Camp says They’re Bpa-free should you have any concerns about bisphenol A.

(enough for 4 as main course)

1 small white onion, finely chopped 2 cloves garlic, finely crushed 2 tablespoons mild curry powder 1 teaspoon turmeric salt and freshly ground black pepper 2 dried bay leaves, crushed ¼ cup brown vinegar 4 skinned pork belly strips, 2 cm thick 1 heaped tablespoon apricot jam

1 Mix together the onion, garlic, spices and herbs and vinegar with an equal amount of water. Pour over the meat and make sure it is well covered. Leave to marinade for about 1 hour to develop the flavour. 2 Remove the meat from the marinade (keep it for later), pat it dry and thread it onto kebab sticks. Then braai it slowly over moderately hot coals so that the fat can render. 3 Melt the jam and add the marinade in a saucepan and baste the meat just before it’s done. Serve the pork wheels with steamed rice, chutney, banana salad and vegetables.

go! Camp & Drive says This quick curry sauce is not sweet because you don’t want the meat to burn while roasting. Feel free to skewer soft vegetables (such as mini squash) onto sticks and braai them next to the pork for an easy side dish. Baste the veggies with the curry marinade if you like. (enough for 6)

1 tablespoon red curry paste 3 tablespoons coconut milk 6 chicken breasts, cubed into bite-sized pieces salt and freshly ground black pepper

1 tablespoon red curry paste 2 teaspoons peanut butter 1 cup coconut milk 2 tablespoons soy sauce juice of 1 lime (or to taste) 1 Mix the curry paste and coconut milk into a smooth mixture and then coat the chicken cubes with it. 2 Skewer the chicken onto short wooden kebab sticks (remember to soak them in water beforehand so they don’t catch fire) and allow it to marinade as you light the fire and wait for the coals. 3 Whisk together the sauce ingredients in a saucepan and heat to warm in the meantime. Dilute it with a dash of water, if necessary. 4 Braai the chicken kebabs quickly over fairly hot coals until nicely seared and barely cooked. The chicken will continue to cook from within once removed from the heat. 5 Season the cooked chicken to taste with salt and freshly ground black pepper, and serve with the sauce.

go! Camp & Drive says If served as a main, sprinkle crushed peanuts and cut spring onions over the chicken served on a bed of rice. If it’s a snack, gobble it straight off the stick.