Camping food

[grips]

Staan rib and crayfish

[Mike Nel]

Yesterday I made one a Mutton neck pot as well as a Lamb neck pot.
Both pots I used two whole necks.
It took 7 hours.
It fell off the bone.
With it I made Roosterkoeke
Sadly no photos.

But. There wasn’t anything left. Zero
I fed 15 people

[Hedgehog]

Lazy recipe for Cobb Bread
.

This is my current , simplified , lazy recipe for bread using a Cobb.
... but my bread does come out a bit dense
... so I welcome any comments improvements
... will add photo s ...

The dough rises by about 25% and these amounts suit my tin size\vol
... ( make sure your tin fits under dome w space for bread rise ... !)
... The tin tapers upwards , so easy to extract bread from my tin after stage 1...
I also used olive-oiled Al-foil as floor & ceiling to oiled bake tin ... or proper expandable cake-tin with removable floor...

Put about 3 or 4 brickets in Cobb to get heated up & ready ...

SASKO , Bran Rich, Self Raising, Wheat Flour ... say 750g
1 T-Spoon of each of Salt , Sugar , Baking Powder ...
2 sachets of yeast
V thoroughly mix the above ( & add herbs etc ?) , before adding ...
2.5 cups of water ...
Knead and work to consistent dough ( say on a bread board ... by hand) ...
Pack in Round Baking Tin w detachable base ... or similar ... 20cm Diam by 9 cm ht
Leave to self-raise for 35m in warm place ... ( covered on L-Rover Bonnet ? )
Put charged bake tin in (htd) Cobb for 35 mins (w Al 'lid' ), under cobb dome ...
Remove from tin, invert , and bake 'naked' loaf for 15m, under cobb dome

Test by piercing loaf w knife ... No un-cooked mixture sticks to blade ... at all ... = OK!

Leave loaf to cool till only slightly warm before test slice ...
Any comments / advice / improvements ?

https://ibb.co/ypVcs0B
https://ibb.co/ZTgMKjc

Some tips on a less dense loaf:


You need to let the bread rise out of the pan first(in a bowl, covered with clingfilm in a warm place, knock it down and then let it rise again in the pan (proof)
You can do this twice in the same pan if you need to. But the knock down and proofing is essential.

Don't use yeast with self raising.. it has baking powder in it. But if you add stuff (herbs and shit - blegh) to the dough it will need help, so add another level teaspoon of baking powder (Self raising does not need proofing - you can let it rise once in the pan and bake it.... Most of the time you can just bake it directly from the mixing bowl or from the kneading board)

When using wholewheat, or bran flour, you need to double the amount of yeast(3 teaspoons per 700g), and more sugar (2 Table spoons per 500g)

Self raising flour needs about 40 to 50 minutes to bake
Bread flour about 50 to 60min
Wholewheat and bran about 55 to 70min

[Jan Slabber]

Game Braai Pie .

[Mike Nel]

Damn. That looks good

[Mike Nel]

[Hedgehog]

5F5667BE-2162-4170-8FC8-8158C4659EAE.jpeg

Awesome photo Mike

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[Brandon]

I'm lazy, usually it's a woolies salad pulled from the fridge and then some meat on the braai with extra for lunch the following day.

With the addition of our little boy I've now mastered spaghetti bolognaise on the fire as he loves it.

A good stew is always enjoyable and fairly easy and of course being the heathen I am boerewors rolls are a frequent appearance on our camping menu.

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[Gee S]

One of my favourites.
Make stywe pap in a potjie or flat bottomed pot
When about halfway done quickly brown enough boerewors rolled in a round shape on the fire to give it the braai look and taste. Now add this on top of the pap and cook until done. Use enough wors to completely cover the pap
The juices will cook into the pap and it will be nice and tasty without having to add sous or anything else

[BushWacker]

... did some bread in Cobb today ...
and has come out OK Mixed to early stage dough
then put on flour sprinkled plate over a pot
of warm water ... so only waited about 20mins
to rise before putting into Cobb to cook ...