STAYCATIONS ARE ALL THE RAGE THIS YEAR SO EA
WITH staycations on the cards this summer, Brits will be spending more time in the great outdoors. But that doesn’t mean you can’t cook up a tasty feast by the campfire.
TV presenter and survival expert RAY MEARS has penned a guide to cooking outdoors, showing how you can whip up anything from fish to curry with just a hot fire and minimal equipment. Here he tells NATASHA WYNARCZYK
five top recipes. Wilderness Chef: The Ultimate Guide To Cooking Outdoors by
Ray Mears is out now.
lAS with all cooking, this recipe is best when the freshest ingredients are used. However, do not hesitate to make it with dried spices and canned tomatoes.
Ingredients:
Serves 4. About 500g (1lb) skinless boneless chicken thighs or any other available meat, 1 medium onion, 2 garlic cloves, 2.5cm (1in) piece of fresh root ginger, 1 fresh green chilli, seeded and finely chopped, or 1/4 tsp chilli powder, 4 tbsp vegetable oil, Cinnamon stick, 4 cloves, 4 cardamom pods, 1/2tsp ground turmeric, 1tbsp garam masala (more if you like it spicy), 4 tomatoes, chopped, or 1x400g can of chopped tomatoes, pinch of sugar, if using canned tomatoes 2tbsp tomato puree. Water, if necessary. Salt and ground black pepper to taste.
Method:
1. Cut the chicken or meat into bite-sized pieces. Peel and chop the onion, peel and crush the garlic and peel and grate the ginger. Seed and finely chop the chilli.
2. Gently heat the oil in a cast-iron pan with the cinnamon stick, cloves and cardamom pods.
3. When a nice aroma rises from the spices, add the meat. Cook until well browned.
4. Add the chopped onion and fry for about 15 minutes, until soft and golden.
5. Add the garlic, ginger, turmeric, garam masala and chopped chilli or chilli powder. Stir all the time to prevent any burning.
6. Now add the chopped tomatoes, sugar, if using, and tomato puree. If you feel you need to, add a splash of water.
7. Cover the pan and simmer for 10–15 minutes, then taste and season the curry. You may need to add a little more sugar if using canned tomatoes.
8. Turn off the heat and let the curry rest for five minutes. Check the meat is cooked through before serving with rice.
COOKING food on a sharpened stick seems such an obvious way to cook, but to do it right requires a little more skill and patience than is apparent at first glance.
The bark should be sliced away from the stick where it will be in contact with the food and a point should be put on the skewer.
Method:
1. The skewer should be round in cross section, with a gentle taper.
This makes for a better fit so the egg will adhere to the skewer better, enabling it to be rotated.
2. Pierce the egg at both ends by carefully pecking with the point of your
■ knife broa the skew
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