I love to eat good food and, fortunately, I also love to cook 🙂 While cooking on a camping stove (especially our MSR Whisperlite, which is basically OFF or VERY HOT) does present an additional challenge or ten, I am hoping to encourage fellow travellers to be a little more adventurous than the staple of pasta and sauce, at least when in the vicinity of a reasonable supply of ingredients. So here goes!!
Before I launch into the recipes and instructions, here are our top tips for successful campsite cookery:
- Most carbohydrates will cook if you simply stand them in boiling water, with the lid on. If it’s cold, it’s better to isolate the pan from eg the ground, and perhaps use a ‘pot cosy’. It’s surprising how hot things stay!
- The key is to be very organised. Chop your ingredients, open your tins and have everything to hand before you even light your stove.
- Bring a sous-chef if (like me) you find point 2 challenging!
- Some stoves (looking at you, Whisperlite!) don’t really have much temperature control (although it does help a bit if you don’t have the Whisperlite on full gas). You can get around this by taking the pan off the heat from time to time – so that it boils / cools down rather than actually simmering (which is pretty much impossible). You can even take a break from eg cooking your sauce and give your carbs a boost.
- We carry a small store-cupboard around, usually containing oil, garlic, soy sauce, veg stock, curry powder, and chilli flakes.
- If you don’t want to carry oil around, and haven’t picked up any of those handy portions of butter or marg, skip onion and just use garlic. Reduce the quantity slightly, chop it as fine as you can and simply cook it in your sauce.
- It’s worth having some sort of well-sealing container for carrying leftovers.
Note: everything in this blog assumes that you have two pans, and that at least one of them has a lid. If you were thinking about skimping and leaving one at home, we’d highly recommend that you think again!
- Oil or butter / marg (see top tips for a way around this)
- Garlic and/or onion, chopped
- A tin of tomatoes
- A tin of beans (optional, we used cannellini. Lentils would be good. You could also use soya mince, if you can get hold of it).
- Seasoning of some description (we use soy sauce; salt or stock powder would also work)
- Boil a pan of water for the pasta. Tip: boil a bit too much so you can make a cup of tea 🙂
- When the water is boiling, add the pasta and bring back to the boil. Then pop the lid on and remove from the heat. Try and isolate the pan from the ground if it’s cold – we use the lid from our other pan.
- Put the oil in the other pan and add the onion. Fry until softened (you may need to keep lifting the pan off the heat occasionally to prevent burning). It will brown more than you might like, but that’s fine.
- Add the garlic and any other veg and cook until softened, but don’t worry too much as it will cook in the tomatoes.
- Add tomatoes and beans cook until you’re happy with the consistency. Again, you may need to keep lifting the pan off the heat.
- When you’re happy with your sauce, drain the pasta and stir it all together. Season to taste. Done!
Coconut curry with halloumi
You will need:
- Onion and garlic, chopped
- Other veg, chopped (we used green beans and red pepper)
- Curry powder
- Coconut milk (we used powdered, but tinned would be fine of course! You could use tomatoes for a different type of curry. If using powdered, follow the instruction to make it up with warm water)
- Halloumi, chopped into large chunks (or tofu, or chick peas)
- Optional: some sweetness for balance. We used chopped dried peaches because that’s what we had! Raisins would work, or honey, or sugar.
- Boil water for your carb of choice. We used couscous. For couscous, simply soak in an equal volume of water. It’s best to ‘fluff’ the couscous after 5 or 10 mins, otherwise it does tend to solidfy! Add some oil or butter and seasoning. If you really have to have hot couscous, make it when your curry is ready.
- Saute the onion in the oil. As before, you may need to lift the pan off the heat from time to time to prevent burning.
- Saute the other veg until slightly softened.
- Add the curry powder (1-2 tsp) and stir in for 30 secs or so.
- Add the coconut milk and stir well. Reduce a little if required.
- Add the halloumi and cook for a couple of minutes. Again – don’t be afraid to lift the pan off the heat to moderate the temperature through the whole cooking process.
- Season appropriately (including sweetness if required). Done!
African peanut stew
This is a slightly ridiculous thing to try and cook on a camping stove, but actually it worked really well! The recipe originates from our friends over at letsgoanddofunstuff.wordpress.com, who nagged me to write this post in the first place. Not sure they expected this one to feature 😉 If you want some more precise quantities, please see this other post that I wrote a while ago. We made an absolute mountain on this occasion – good job we have a tupperware for leftovers!
You will need:
- Onion, garlic and ginger, chopped. (TIP: you can peel ginger with a spoon! Try it! Thanks to our good friend Luce for that tip 🙂
- 1-2 tsp ground coriander
- 1 or 2 sweet potatoes, peeled and chopped into small cubes (it would probably fine if you didn’t bother peeling).
- Tin of tomatoes
- Tin of beans (we used a mix but any variety will do)
- ‘Half a cup’ of peanut butter (two big splodges)
- Veg stock (couple of tsp?)
- ‘Some’ leafy green veg (we used some left over pak choi), torn into smallish pieces. (We used a lot less than we’d use at home, due to availability and also pan size!)
- ‘Some’ tinned sweetcorn (we used about 2/3 of a tin. The recipe asks for frozen peas but we couldn’t get any – sweetcorn adds similar sweetness and was very yummy)
- Boil water for your sweet potato
- When boiling, add the sweet potato. Bring back to the boil, then set aside with the lid on, preferably isolated from the cold ground.
- Fry the onion in the oil until softened.
- Fry garlic and ginger for 30 secs or so.
- Add the coriander and stir briefly.
- Add the tomatoes and beans. Heat it through again (until it bubbles).
- Add peanut butter and stir well. It takes a little while to ‘melt’ into the sauce. As ever, take the pan off the heat to regulate the temperature if you’re using an MSR.
- Add veg stock powder, and as much water as you need to keep the sauce at a ‘good’ consistency. I don’t add water at home, but the MSR cooks much hotter, so I kept adding a splosh from my water bottle.
- Stir in greens and sweetcorn.
- Check that the sweet potato is cooked, then stir in. Ours was well cooked, which surprised me. Another option is to set the stew to one side, and give the sweet potato a boost on the heat.
- Season to taste, and serve!
So there you go! Even if you don’t fancy trying these very vague recipes, I hope that this post has given you some inspiration. It’s surprising what you can do on the humble camping stove! Please drop us a line if you have any questions.
An administrative aside: for regular readers who were disappointed by the lack of a flickr link in yesterday’s post (all 2 of you 😉 please check out our latest album here: https://www.flickr.com/gp/126636200@N07/xKa08m
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More soon 🙂