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Ladies on the Loose! For the first time ever, a motorcycle travel DVD made for women, by women! These intrepid women share their tips to help you plan your own motorcycle adventure. They also answer the women-only questions, and entertain you with amazing tales from the road! Presented by Lois Pryce, veteran solo traveller through South America and Africa and author of 'Lois on the Loose', and 'Red Tape and White Knuckles.'
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... I kinda got a little sick of not doing videos, so pursuaded the wonderful Mrs Cashmore to get behind the camera and film my simplest one pot recipie - rice and salami with cup-a-soup... (not forgetting the bottle of Old Speckled Hen)
I thought perhaps I could do a little series of these... so if you've got a recipe you'd like to share and you'd like me try to make it into a little video... credited to you of course... share them here.
1 Rabbit or hare (or a squirrel if you came across one in your bike ).
Onions (1 big at least)
Mushrooms (as many as you like!)
bacon or lardons
Cider (or ) - 500ml more or less.
creme fraiche (optional)
mixed herbs, 2 bay leaves, pepper, salt (oregano is nice as well)
Cut the rabbit in small pieces (after skinned and cleaned). Legs cut in 2 cutting through the joints, cut the body part in smaller pieces. The ribs don't have much meat but it is very tasty. Brown the meat in the pot with some oil.
Slice the onions. Cut bacon in stripes (like lardons). Clean the mushroms and
Once the meat is browned, remove (if you have a spare plate, if not leave in the pot). Ensure heat is Medium.
Add the onions, then the bacon and mushroms. Add herbs and seasoning.
Once cooked for a while, add the cider (full bottle 500ml will do).
Let simmer for an 40 mins to an hour depending on your stove. Basically until the meat is well cooked.
When fully cooked turn off the stove and you can add a bit or creme fraiche to the gravy. The cider should have been reduced enough to be like a thick gravy. If too liquid, let it reduce, although you may like it more liquid.
Eat with rice. Or with plenty of bread!
You can replace the cider by if you prefer. The cider will give a sweet taste. White wine is also an alternative.
Nice video Matt! I love to see a series of these. I have been trying to find the same kind of "one pot recipes" so that I can build of a kind of traveling cookbook that I can reference and use based on what is available wherever I happen to be.
Hi Matt, definatly do a series of 'one pot cooking' recipies, but change your teflon/titanium saucepan for a wok. Now you can really do some cooking! The chinese are notorious for eating anything, and making it taste good. I use a small stainless steel wok, with a folding handle, from Eagle Creek, though food very easily burns if you are not vigilant. If you master the art of cutting every ingredient up in the right size, and cook them in the right order, then it's easy to be a Master Chef. On short trips, under a couple of days, I do most of the chopping beforehand, keep ingedients in airtight plasticbags, mix in readymade sauces, and....enjoy!
Peter, in Oslo
Location: in our 11th year on the road-only half way- now in Mexico
cook book for those on the road
with just over 6 years on the road I feel that I may now be able to advise on some recipes......I have been working on this over the last few months and plan to put this online on our website 2ridetheworld.com with podcasts too.
they are not there just yet as we are a little busy with getting ready to enter Siberia......
however check it out in a few weeks.
Try any of the old boy scout ideas? They are more or less one pot or can be made in to it.
Any way I have beans and rice from time to time even at home. Soak the beans over night or all day cook up the rice and drop in the beans add salt and any seasoning you like 15 to 20 min and you are done. I like it a bit on the wet side more a soup. Bout the same as your rice dish, dry the items will last a year or more.
If you need ideas any 3rd world people can set you up in Mexico they make some nice eats in one pot or a pan. Had some grasshoppers that are grate! Salt garlic chile something and grasshoppers crunchy and nutty fry it all up. Cut out the grasshopper and add beans and/or meat and I bet it will gust as nice. Beer helps lots and lots. Gust to help you not think you are eating bugs.
Hi Matt, good to see you're in front of the camera again.
One of my main meals is Chicken in black bean sauce.
I brown off the cubed chicken an onion and some green or red peppers then chuck in one of those little packets of chinese sauce. If you can't find fresh chicken then I've used frankfurters (Norway of course!), which are lovely. I've made a sauce from tomato puree when nothing else was available. Throw some rice in there and you've got a decent meal.
I'm looking forward to the series... Matt's Bush Tucker
Good moaning Matt, a favourite 'one pot', for two.
unsalted cashew nuts
Cut everything into thin slices,except the sugar peas and nuts. Stir fry in above order. I usually precut all ingredients at home,so this meal is best eaten on a weekend trip, also, buying so little quantity ingredients in the local market may be more trouble than it's worth in our part of the world.
Is it worth the hassle? Yes, it is so much better than expensive dehydrated packets, though they have their time, and with a good pilsner you are satisfaction guaranteed.
Peter, in Oslo
I'm getting the camera out again tomorrow and going to give these a crack.... expect to see them tomorrow night sometime or perhaps over the weekend by the time I edit - if you want special 'credit' (like a website etc) rather than just your horizons handle drop me a PM :-)
I'm considering the idea of collating the recipes into a book and selling in aid of Riders for Health - I've got some printing contacts you see ;-)
Cocido de garbanzos - Version camping for 2!
1 box of chick peas, drained
about 200g of chorizo, diced - I prefer to buy a full chorizo rather than the sliced packets and dice the quantity I want (the rest is nice cut for an "aperitif"!)
100g of Cured ham (optional but really worth it)
Some chicken and / or pork meat (or left overs of roast chicken/pork if you have some) diced
Bacon - cut in small stripes (optional)
red pepper, diced
1 potato, diced
1 carrot, diced
Pimenton (or paprika)
1 Bay leave
chicken stock cube in 700ml of hot water
Quantities depend on your preferences and what is available. I leave that to you.
Wash and clean all vegs. cut all vegs in small cubes.
Start by lightly frying the onion. Add bacon. If the chicken (or pork meat) is raw, add at this stage as well to brown. Add the pepper, carrot and garlic. Cook until tender. Add the chorizo (+ cooked chicken and/or ham), the chicken stock, potato, drained chick peas, and spices. Bring to boil on medium heat. Boil for about 30mins. Remove the fat foam with a spoon during this time. Once cooked, remove the bay leave and add the parsley.
Hei Matt, and others. Great thread. Looking foreward to the videos.
Ted, I have looked before and didn't find.
This risotto can be tricky if your burner is too fierce. Go slow and it's great
Risotto for 2 pers
10 Chopped dried apricots
Dollop of honey, or sugar
A green veg.,or peas, whatever you got.
3 dl rice
Cooked ham, or a meat or fish
Salt and peppar
If you have uncooked meat, slice, brown it and set aside, low heat and onion in to cook gently, next stir in aprikots, ginger and honey. On low heat pour in the rice and stir so it is all shiny with oil, then add water, just enough to stop the rice from sticking, it must not swim. Stir gently, adding water as needed. This can be tricky, if you have to do something else then take the pot off the burner, a and a comfortable seat is needed now. Cooking time is about 15 minutes, so just before add your veg and meat. Over here sliced dried reindeer meat is very popular, ask for ”reinskav”, and, even better, thin slices of smoked reindeer heart is very tasty, but other meat will do. If you fancy fish, make fillets and slice/cube. The mountain trout you caught while your partner was putting up the tent will do nicely.
Good luck, maybe try this on your burner at home first, it’s easier to wash pans at home if have too much heat on and make a ceramic layer of rice. I don’t use teflon, but this would be useful here.
”Velbekomme, maten er servert”
Peter, in Oslo
I haven't tried this one on the road yet but I do it at home all the time as it is quick and tasty!
3 cups of water.
1 packet of 3 min. Oriental Fried Noodles with Powdered Seasoning, Sweet Soy Sauce, Chili Sauce & Dried Onion Sachets inside the packet.
1 small can of flavour tuna. (any flavour)
1 egg or 2, depending on preference.
Spoon full of oil. (The noodles I buy in Oz already come with an oil sachet in it too).
Boil water in small pot and add spoon of oil, then put noodles in with powdered flavour, Soy sauce & Dryed Onion and bring back to the boil.
When boiling again just chuck the can of tuna in. Crack the egg/eggs and put in as well and cook for 3 minutes.
The brand of fried noodles I buy here in Oz are called "Mi goreng Fried Noodles" and I pick them up from "Coles" or "Woolies"
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