New ideas on preparing food around the fire are always welcome. Please send in your favorite, tried and tested ones to webmaster@cederberg4x4.co.za. A photo of the completed product will be appreciated but not necessary. Try the ones below that you may find interesting.
Firstly a few good hints
Munching on the road often leads to unnecessary weight gain, so try eating healthily. Fresh fruit - Apples and oranges travel best (never carry oranges in your vehicle when traveling in elephant country, an elephant will destroy your vehicle or tent to get to the oranges). Soft fruit and tomatoes can be put in a plastic container to prevent damage. Buy fruit and veg in different stages of ripeness. Other goodies to eat are nuts and seeds.
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If you have a wok or pan that you usually use on trips, go to a baking supply shop and get teflon liners. With this in your pan you do not need oil or butter and nothing sticks, making it very easy to clean and very healthy.
Everything in the fridge must either be vacuum packed (meat) or in lock-down plastic containers - those that lock down, not up.
Click on name below to see the recipe
1. Preparing Veggies at the fire.
Any veggies can be cooked on the fire, in foil. If you buy fresh veggies, do not freeze them as they go soggy, rather buy frozen veggies or eat your fresh mixed veggies at the beginning of the trip. Best veggies to take are potatoes, patat, squash, butternut and onions. We put our mushrooms in the fridge.
Foil - if using light weight, double it. Cut enough to easily wrap veggies. Lie foil flat and spread a teaspoon of olive oil over foil. Now you can add whatever spices and herbs you like. Fresh garlic is specially good.
Close foil parcel. For potatoes, onions and squash make a smooth parcel so that it can be turned over. For other veggies you can make a point on top whereby the parcel can be turned around and picked up. Put the parcels directly onto hot coals that have been removed from the main fire. Too close to the main fire can cause veggies to burn. TURN REGULARLY. Use sharp knife to test if potatoes, etc are done.
Now usually a braai broodjie is two slices of bread with tomatoes, onions and cheese - boring.
We find that good cheese is not always available on a trip, so we do not waste it on braai broodtjies.
On the one slice put majonaise, then fresh garlic, spread together to cover slice with the garlic mixed into the majo. Put on tomatoes and onions and on the other slice put chutney. It is delicious and you would not even taste the cheese if it were there - no butter is necessary.
3. Breakfast
Fry your bacon, mushrooms, peppers or whatever you like to eat. Remove from pan.
Put tin of onion and tomato smoor into pan and cook. When ready, make holes in the mixture, big enough to fit an egg. For each person, break an egg into a hole.
When eggs are cooked, spread bacon and whatever else you cooked in the beginning over this and on top you can add cheese - any cheese. Serve like a pizza.
4. Lanzerac Bread - not a potbrood, bake in oven to take with you.
This is a delicious, extremely healthy bread and oh so easy to make. Before leaving on a trip I bake this bread. On a month long trip I baked 2 of these breads, they are large breads, I cut them in half and had three of the halves vacuum packed, at our butcher, in thick plastic. We packed them in the vehicle, not in the fridge, and on the last day of the month trip we ate the last of the bread and it was still fine.
Ingedients:
700g (5 cups) Nutty Wheat Flour -( I use Eureka Whole Grain, Stone Ground Flour)
5 ml Salt
1 Tablespoon Sugar
10g Instant Yeast
12.5 ml Oil
750ml luke-warm water
seeds (optional) (I use mixed seeds and nuts inside and on top - mixed seeds - yr choice
Quantity? Whatever you fancy
Method:
Mix flour, salt, sugar & seeds
Add yeast and mix
Add oil to luke-warm water and add to mix bit by bit
Mix with wooden spoon
Put into loaf tin
Sprinkle seeds, pumpkin and sesame seeds on top (optional, but it looks and tastes good)
Cover with tea towel
Allow to rise till level with top of pan
Bake for 60 min at 200 C
Allow to cool slightly
Turn out and paint butter top of bread to soften crust - optional
If you do not have a fan in your oven, place a small bowl of water in the over to stop the loaf from splitting.
from Trix who got it from Jenny van den Oever
Every morning on our trips I get served coffee and rusks in bed (rooftop tent) - lucky me. Anyway, if the rusks are healthy and nutricious, they keep you filled for quite a while.
Ingredients
1 kg Eureka Stone Ground Whole Grain flour (You can use other flour)
2 t (10 ml) salt
2 t (10 ml) baking powder
2 t (10 ml) bicarb (don't add bicarb if using self-raising flour)
2 cups (500 ml)brown sugar
2 cups (500 ml) rolled oats or jungle oats
3 cups (750 ml) All Bran Flakes
2 cups (500 ml) Mixed seeds & whole almonds & cake mix (or whatever you prefer)
2 eggs
2 cups (500 ml) buttermilk
500 g butter, melted (I prefer to use half butter and half oil)
Method
Mix the dry ingredientstogether. Beat the eggs and buttermilk together.
Melt the butter
Mix all ingredients to form a dough
Place in 2 baking trays (sprayed with cook-n-spray)
Bake at 180°C (350°F) for 1 hour.
Cut into rusks. Dry in cool oven for 4 hours or overnight in warming tray.
They are delicious
From Trix who got it from Jenny van den Oewer
I've not yet tried this one, but received it via e-mail. It looks good.
2 Rolle Skilferkorsdeeg
1 Pak Spinasie
Gaar Hoenderborsies (Gerookte Hoenderborsies kan ook gebruik word)
1 Pakkie Gesnipperde Spek
1 Ui
1 Rooi Rissie
1 Geel Rissie
1 Pak Sampioene
Feta
Kaas
Mozzarella
Cheddar
Metode:
Laat ontdooi die deeg en rol uit op snyplank.
Braai ui, rissie en spek saam.
Voeg Ina Paarman se Rosemary and Olive en peper by.
1. Sit halfte van rou spinasie op deeg.
2. Sny hoenderborsies in stukkies en plaas op spinasie.
3. Sit uie en spek mengsel op.
4. Pak sampioene op.
5. Sit nou verskillende kase op.
6. Eindig met ander helfte van spinasie.
7. Plaas deeg bo-op. Verf met eier/melk.
8. Maak deeg oral toe, soos 'n pakkie
Gebruik rooster met randjies.
Braai hoog op vuur.
Braai 15minute,draai gedurig om.
Braai tot mooi goudbruin.
