Quick Camp Recipes

Here is the next  in our series of blogs on quick camp Recipes,  I sure we have all used dehydrated camp meal, we at the LD Mountain Centre stock Wayfarer and Rosker  ready food.  Like most camp ready foods they have come a long way in the past few years and have improved greatly.  Most ready foods will have some form of curry in there range weather it’s meat or vegetable,  but for me a curry needs nan bread and Onion Bhaji  so here’s some simple recipes to help you jazz up your ready meal curry when camping.

Peshwari Naan

300 ml Plain Flour

  50g Sugar

  50g  Butter

  50g Desiccated Coco Nut

Water to Bind

Salt and pepper

Measure out flour using you a Nalgene b bottle, a really handy pierce of kit as it has a wide mouth and measurements on the side.  Once you have measured flour place in bowl or pan for mixing, then season your flour, measure coconut again in your Nalgene bottle and add half to the seasoned flour. Slowly mix in water till the mixture begins to come together and is a bread dough constitancy.  Leave the dough to rest in a cool place making sure you cover the bowl.  You could make dough in the morning before heading out on the hill for the day.  Once naan is rested flour your hand and shape the dough into a sausage shape divide this into eight pieces flatten these pieces between your floured hands in to rough tear drop shapes. Warm a couple of table spoons of vegetable oil in a frying pan once the oil is warm drop in a teaspoon of butter. Place the naan in the frying pan one at a time dropping them away from you to avoid any splash burns.  Let the naan begin to brown on the one side, brush the side facing you with a little butter and sprinkle with a teaspoon of sugar and some coco nut after you have cooked on one side for 2/3 minutes turn over and repeat the process.

Quick Camp Onion Bhajis

4 medium white onions shredded

2 tsp.  Ground turmeric

1 tsp. ground cumin

1 tsp. coriander seed crushed

1tspn chilli flakes

Bunch of chopped coriander

 200ml  Plain flour

Egg to bind

Salt and pepper

Oil to cook in

Peel and shred onion, add flour and season with salt and pepper, toast spices in dry pan crush with a handy rock then add to onion mix.  Mix in egg to make a stiff batter and mix in chopped fresh coriander. Put 2/3 tablespoons of vegetable oil in pan to heat once the oil is hot place golf ball size chunks in the hot oil cooking until crispy and golden brow then enjoy