Eating can be a very interesting point when microadventuring. Sometimes, when you are going on an extreme sort of experience, you must pack fast and light and all you are be able to bring with you are a couple of supernutrient bars, and maybe some dehydrated food to mix with a bit of hot water.
However, some other times you will go on much more relaxing, easy and comfortable ventures, so you will have the chance to take more stuff with you, possibly share it with your friend and organize a nice meal at the end of the day.
Of course, it’s not going to be nouvelle cuisine, but that’s exactly why we love our camping recipes so much!
Of course, we’re not talking about simple roasted potatoes, or some grilled meat, but about some delicious, slightly more elaborated plates. Like for example some tasty stew with a side of eggs on the grill. So here’s what you will need to cook, in terms of gear and food and some of Apache Pine's faves.
What you need:
- A frying pan
- A muffin pan
- A set of billy pans
- A strong, single blade knife (like for example this one)
- A pot hanger
- A wooden spatula
- Stewing beef
- 2 celery stems
- One large red onions
- 2 carrots
- 2 Peppers
- 1 tin of chopped tomatoes
- 1 leek
- Rosemary and mixed herbs at your choice
- A beef stock cube
- Olive oil and salt
- Black pepper
- Balsamic vinegar (if you fancy it)
- Bread (better if a bit crusty)
- Good old red wine (to drink during cooking as well!)
Also, remember to bring enough water to drink, cook and probably even wash your ingredients and your gear. This is very important: water probably is the first ingredient of everything while microadventuring into the wild.
First of all, pour yourself a nice glass of wine. Cut the cheese into cubes and start enjoying your aperitif while setting up the meal.
Chop the beef and mince the celery, the onion, the carrots and the peppers. Don’t make them all even: leave some bigger pieces, it will add taste and consistency to the dish. Heat the olive oil in the frying pan, throw in a couple of cloves of garlic and let them roast in the oil for a few seconds. Then throw the chopped up vegetables in.
Cook everything in the pan for about 5-10 minutes (remember, the strength of your cooking flames can alter a lot your cooking time and results, so always regulate according to your conditions). Then transfer all the content in the billy can.
Now it’s time to cook the beef. So re-heat the frying pan with a little bit more oil and follow exactly the same process to cook your meat, making it more tasty by adding salt and pepper. After a few minutes, crush the beef stock cube and add it to the pan, together with some red wine. When everything is cooked and a bit “creamy”, throw it in the billy can together with the rest of the ingredients.
Add the tin of chopped tomatoes, another tiny pinch of salt and pepper, the mixed herbs, the rosemary, another dash of red wine, a couple of drops of balsamic vinegar and a glass of warm water. Close the billy pan, hang it on the pot hanger and cook it up for a good half hour (keep the flame low!).
When you think it’s going to be ready soon, pull your muffin pan out. Break one egg in each hole (try not to get the yolk break, however if it happens is no big deal). Add a pinch of salt on each egg, some black pepper (do not exaggerate) and a few wrinkles of minced leek.
Place everything on the fire (again, keep the flame low, or the eggs will burn) and let it cook until the eggs are ready.
At this point, everything should be ready to eat...so lift your tankard and enjoy your meal!
Of course, this is just an example of the hundreds of delicious recipes you can create while microadventuring. Never underestimate the value of a good meal at the end of the day, not only in terms of nourishment, but also in terms of quality time and additional value.
Feel free to share your favorite microadventuring dishes with us and your little secrets to make them even more delicious!