Re: Dinner Camping Recipes
Grant O'Neil (poneilgdo@ALPHA2.CURTIN.EDU.AU)
Wed, 29 Oct 1997 09:39:45 +0800
Hank Nest wrote:
> I'm really getting sick of foil packs, beef stew, and other common
>dishes when I'm camping. Anyone have any really good dinners that they're
>proud of that can be made in either a cabin or when tent camping?
Okay, it's not necessarily getting away from the beef stew, but as an
alternative cooking method, have you tried "hay-box" cooking? It's most
commonly used for stews, but I've successfully used it for a variety of
other foods that require long slow cooking (rice pudding, rice to go with
curry, both cooked in the hay-box; just use your imagination) As a rule of
thumb, if the cooking process includes simmering for half an hour or more
the recipe can easily be done in a hay-box.
For those who are not familiar with this cooking method, it is very simple.
It is easiest to use a "billy" to cook in (this is a cooking pot that does
not have a handle sticking out from the side, but a wire handle across the
top. It looks very much like a metal bucket with straight sides, and
traditionally they were made by putting a wire handle on an empty tin can.)
Firstly, prepare the haybox. Get a box at least big enough to have a space
3" or more on all sides around the cooking pot (including top and bottom)
Then pack the insulation around the pot tightly so that it will stay in
place when the pot is removed. Hay is traditionally used, but shredded
newspaper works just as well and is often more convenient. Leave enough
space in the top of the box to be able to put insulation over the pot when
it is placed in the box.
Prepare the food in the usual manner, place over the fire and bring to the
boil. While it is still boiling, remove from the fire and place in the
haybox, ensuring the insulation is packed around the pot tightly on all
sides. Place the lid on the pot and pack insulation over the top
(preferably have a lid on the box to prevent the insulation being blown
away by the wind) Then leave for several hours to cook. This is
particularly handy in camp as meals that require a long cooking time do not
have to be attended while they cook. My usual plan is to prepare the meal
at lunchtime (usually adding no more than about 20 minutes to the time
usually taken to prepare lunch) then head off for afternoon activities. By
the time you return to camp, the evening meal is ready to eat. Occasionally
it may need to be warmed through, but often it is still hot enough to eat,
and it is always cooked through. Another BIG advantage is that food does
not get burned onto the bottom of the pot from being constantly over the
fire while cooking.
Grant O'Neil _r| Ll\
Assistant Venturer Leader | |_|__\
2nd Ballajura Venturer Unit => \ |_|_ /
Swan Valley District ~~ `_'
Western Australia v
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City