What can I cook outdoors? that’s easy and requires minimal equipment?
Josh, Norwich
Chef Itamar Srulovich suggests staying “in the realm of wrapped foods.” And the easiest solution is whole sweet corn. “It’s the best summer food and I never get tired of it,” says the co-founder of Honey & Co. Make sure you buy corn in the husk, keep in mind: “Grill it right on the barbecue and the kernels.” it will vaporize inside, it’s like its own little cooking pot.” Once the corn is cooked and cool enough to handle, remove the husks and place back on the grill, “to give it a little smoke,” then brush with honey chili butter: “It’s so good.”
Prawns also fit nicely on the list of wrapped foods: “Leave the shells on,” says Srulovich, “not only because they add a lot of flavor, but they also protect [the meat] The shrimp are essentially steamed in their own juices. “Take them with a little olive oil and lemon or marinade dressing in tons of crushed garlic and sea salt,” he suggests. and grilled prawns… I’m drooling.”
Few outdoor dining experiences are complete without a skewer or two. If you’re using lamb, chef and former MasterChef finalist Sandy Tang suggests mixing up your cuts: “Leg and breast meat have a lot of fat, which will melt on the hot grill and give it a really crispy texture.” Marinate minced meat overnight with onion, cumin, salt, pepper, and egg, which “helps tenderize it and ensures it stays juicy.” The next day, thread onto skewers, alternating with chopped onion, then place on the grill.
Eggs are the cornerstone of most decent breakfasts, and that doesn’t have to change when you’re outdoors. Start the day with a hearty yet light “inside-out” omelette, like Danny Jack and Hailee Kukura, authors of Van Life Cookbook; They serve it in wedges with salad or rice. “Make an omelet as you normally would, adding the cooked vegetables, but don’t fold it in at the end.” Jack and Kukura melt butter or olive oil in a nonstick skillet over high heat, pour in the egg mixture, and cook, stirring occasionally, for 30 seconds. “Reduce the heat to medium-low, spread the egg around the pan and simmer for two to three minutes.” Once browned underneath and cooked through, slide the tortilla onto a plate, spread ricotta, mascarpone, or plain yogurt across the top, and top with chopped chives, cherry tomatoes, and blanched vegetables (green beans, peas, fava beans, say). “Garnish with chopped herbs, season, then drizzle with olive oil.”
Potatoes are another great balm for a night on a sleeping mat. “Everyone loves to bake potatoes, especially kids,” writes Gill Meller in her book Outside. He sizzles sliced leeks and onions in melted butter, then adds the baked potatoes. He mixes in more butter, whole-grain mustard, and cheddar cheese, then piles them back on the potato skins. He sprinkles with cheese to finish, because, let’s face it, cheese means happy campers.
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This article was amended on August 10, 2022 to remove campfire as a cooking method due to fire risk during heat waves.
Source: www.theguardian.com