Beef & Broccoli

A tasty meal for a special occasion, preparation before leaving home is key.  

Ingredients

1 tbsp olive oil

50g unsalted cashew nuts

400g frying beef steak, cut in thin strips

1  head broccoli cut into florets

4 sticks celery sliced thinly

150ml beef stock made from a cube

2 tbsp horseradish sauce

2 tbsp low-fat fromage frais

Method

Heat the oil in a frying pan, add the nuts and toss for a few secs until lightly toasted. Set aside.

Season the thinly cut steak strips with salt & pepper and fry over a high until brown. Set aside with the nuts. 

Tip the broccoli and celery into the pan and stir-fry for 2 mins, then add the stock, cover and simmer for 2 mins. Meanwhile, mix the horseradish and fromage frais together.

Return the steak to the pan and toss with the veg, then sprinkle over the nuts and serve with the creamy horseradish. Great with mashed potatoes.

Adapted from a Recipe published in the BBC Good Food Magazine

Salmon Casserole

Ingredients

2 pers.
4-5 new potatoes
1/2 onion
1/2 dl creme fraiche
100 g smoked salmon in thin slices
2 tsbp dried or fresh dill
1 tbsp butter salt and pepper

Method

Cut the potatoes in small cubes. Peel the onion and cut it in thin slices. Fry the potatoes and onion in half of the butter in your Trangia frying pan. When the potatoes are soft add the creme fraiche and stir. Finally add the salmon slices and make sure every thing is hot. Let the rest of the butter melt in the casserole with the dish and add the dried dill. Salt and pepper to your taste. Ready to serve!

This sounds mouth watering, ideal for a special meal when camping out of the car, not for going light.

This recipe is taken from the Trangia Handbook that came with my Trangia kit.

Bangers (Pork Sausages)

After fish & chips, bangers and mash are favorites with us Brits.  There is nothing like a well cooked pork sausage and freshly made mashed potatoes.  Perhaps served with baked beans, HP Sauce or Tomato Ketchup.

Ingredients

Organic pork sausages from a butchers are the best, the thinner variety of sausages cook quicker so are the wisest choice.
Optional mustard or tomato ketchup

Method

Cooking bangers is simply a matter of frying them slowly, as slowly as possible.
Fry in the frying pan (the skillet for my colonial brethren) with a little oil, butter or fat.  I use the simmer ring exposing just a third of the flame.  Turn the sausages often to ensure they do not stick or burn, but cook and brown evenly.  This will take about 15 minutes.  (Enough time for potatoes to cook in the cosy or thermos flask, using just one fill of stove).

I love bangers & mash, but this enjoyable meal is best for camping out of the car, where the sausages can be stored safely in a cool box.  Fresh meat products are best not carried about in a rucksack whilst trekking. 

Mashed Potato

After fish & chips, bangers and mash are favorites with us Brits.  There is nothing like a well cooked pork sausage and freshly made mashed potatoes.

Ingredients

200 grams of potato per person
Optional, butter, salt, cream, chives or spring onions.

Method

The main trick with cooking root vegetables on a alcohol stove is cut the potatoes small.
Cut potatoes into 1cm cubes.  Add about 300 mltrs of water and bring to a rolling boil for about 15 minutes. Once the potato is soft, drain and mash.
But you can save fuel if you bring the potatoes to a rolling boil for just one minute only then put the pan into a pot cozy, or transfer the potato and boiling water into thermos food flask for 15 to 20 minutes (they will continue to cook) drain and mash.  You can add salt and or butter to taste.

Going light

Potatoes are heavy and do not lend themselves to going light.  You can use dehydrated potatoes which are convenient and indeed light, but they are ghastly compared to real potatoes.

Variations

Add cream, some chopped chives or the chopped green leaves of spring onions.