I've used a slow cooker although its in the utility tent. Food cooked well and great not to have to worry about getting meals ready after day out! If I know I'll need chopped meat veg etc for it, I will prepare before leaving home (just easier) and I freeze, ready to use when needed. Just need to remember things like herbs, stock cubes etc as these might not normally go into camping supplies!
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We used to use a pressure cooker. I have also used a slow cooker in the awning of a folding camper, but have to admit it was on a day when we weren't going off site.
We tend to cook slowly- ie, say we're having steak, boiled new pots, saute mushys, peas, toms. Boil pots and cook mushys, put cooked mushys in thermos food jar, pots wrapped in foil, then newspaper, put to one side. Griddle plate on stove, grill steaks (mmmmmm), boil peas on spare bit of griddle.
With a bit of juggling, almost anything is possible with a simple stove. Summat else I discovered at xmas- (due to prepping some of xmas dinner to take to stepsons for the first 'away' xmas) I used our 12v coolbox as a 'hotbox', I left a kettle full of boiling water in it for 10 mins to preheat it, then (emptied the water out, obviously) put the cooked goodies in it- joint of beef, double wrapped with foil, then newspaper, same with roasties, then the stuffing, which had been transferred to a loaf tin then wrapped as before. Two hours later the stuff was still too hot to hold!! Tempted to buy a small cheap one for camping purely for this purpose.
Sausage Casserole, Spag-bol, Curries, Steak dinners. You really have a lot of choice even with just a two burners - to be honest thats all we've ever used until last year when we got a mini oven.
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Cool campers use Delta Pegs.
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If you fancy having a go at a curry, I get all the spices measured and placed in small food bags which I then seal in one of those 'clip & seal boxes' ready to just pull one out and mix in with the rest of the ingredients.
Quote: Originally posted by Slow Laner on 13/1/2011
Still wouldn't be without my halogen oven. I rarely use the conventional oven at home now, except for Christmas
I have just got a Halogen oven, but although it does fish, steak & chops fine I can't get the hang of a full joint as it always seems to be tough and carrots are another problem. Any advice re these two probs.
Quote: Originally posted by Ronni54 on 12/1/2011
We used to use a pressure cooker. I have also used a slow cooker in the awning of a folding camper, but have to admit it was on a day when we weren't going off site.
Hurray for pressure cookers - only one pan to wash, and a joint of brisket, for eg.(along with spuds & veg) is so delicious cooked in one of these, that my mouth's watering just think about it!
Cobb Barbeque is a brilliant method of cooking whilst camping - I cooked a small whole chicken, roasted potatoes and vegetables. Brilliant!!!! Cooked chicken was very tender. Cooked in about 2 hours. Anyone know any other recipes and cooking times for the Cobb please?
I concentrate on 'all in one' pan recipes, so much easier. Cheating is great, buy some Homepride or Chicken tonight sauces such as sausage casserole, or chicken with honey & mustard sauce, curry etc, cook off meat first then throw in sauce and a few veg. You could have it with warmed bread or boil in bag rice.
We have the luxury of a twin burner and a GRILL wow this year to look forward to!
------------- 2011! Easter Kiln Park Tenby, June half term Verwood
August Whitefield Forest IOW.... excited!!!!!
We love Woodbridge Inn Pewsey! Its our best yet!
Still rather new to this camping lark!
Trying to offer suggestions for two rings, rather than adding more kit...
http://www.theoverlandgourmet.com/ has some great recipes and ideas for quick and good cooking with minimal fuss. You'll need to translate American recipes though!
Some other tips from me: curry can be done in one pan (or pre-prepped at home and warmed through), then throw some frozen peas in with the rice for the last five minutes.
Rice and beans (kidney, or black eyed, or any other sort of tinned pulses) also works well as a filling side dish to a spicy casserole.
Another quick one is to get a julienne cutter for a few quid. This cuts veggies into thin strips which can be sauteed in 2-3 minutes (and the other pans will stay hot for this long). Looks impressive, too. Carrots and courgette work well like this, especially when mixed together.
On a similar note, other veg that can be cooked very quickly (e.g. asparagus) can also be done after the main meal is cooked through.
If you have EHU consider a steamer as someone else mentioned.
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Topic: cooking with 2 burner stoves recipe ideas
