Cooking on the road - your one pot recipes
 

... 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.

m

Brilliant idea!
 

Rabbit in cider and cream.

Dead easy to do!

1 Rabbit or hare (or a squirrel if you came across one in your bike :rofl:).
Onions (1 big at least)
Mushrooms (as many as you like!)
bacon or lardons
Cider (or beer) - 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 beer if you prefer. The cider will give a sweet taste. White wine is also an alternative.

Enjoy!

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.

Good idea!

Already maria's challenging you to eat squirrel mate, this could very quickly become "Challenge Matt to cook and eat the most disgusting thing you can think of".

Oh and have you considered putting the lovely Mrs Cashmore in front of the camera? Nothing sexist, I'm not hinting at gender roles in the kitchen, just that she's a lovely.

Oh, the recipe? I'll do it tomorrow, the Cracked Egg Omlette Sandwich, but I'll just go make one now.

one pot cooking
 

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

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.

Love the videos as alwas Mat!

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.

http://i691.photobucket.com/albums/v...t/DSC00211.jpg

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.

http://i691.photobucket.com/albums/v...t/DSC00212.jpg

I'm looking forward to the series... Matt's Bush Tucker :thumbup1:

chicken with green veg
 

Good moaning Matt, a favourite 'one pot', for two.
sunflower oil
2 chickenbreast
garlic
green paprika
sugar peas
spring onion
cabbage
beancurd/light miso
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 beer you are satisfaction guaranteed.
Peter, in Oslo

friggin awesome people...

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 ;-)

m

One bag recipe
 

My favorite quick recipe - scrambled eggs in a bag

Crack eggs into cook proof plastic bag

Add from your stores any of:

Pepper
Salt
Milk
Cheese
Butter
Cream
Tomatoes
Salami

etc

Shake vigourously and put in boiling water until eggs are done.

Simplest scrambled eggs of all!

There was a great and long thread about recipes for the road about 18 months ago !!

Maybe worth a search !

Risotto-sort of
 

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
1 Onion
Oil
10 Chopped dried apricots
Shredded ginger
Dollop of honey, or sugar
A green veg.,or peas, whatever you got.
3 dl rice
Water
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 beer 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

3 Minute Laksa Soup
 

Hi all,
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!

Ingridients:

• 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"

Enjoy...........

This is ( sort of ) the reason for our trip, to find local recipes and try them out when on the road.

Pete & Caf

i'd love to see that as a vid Mat!

love the egg idea - totally going to try that out this weekend... right... I managed to get two done this week.... GSPeter and Flyingdoctors recipes got done first because they looked the most straight forward when I did them... here's Flyingdoctors :-)



GSPeter will get edited tonight and then uploaded, then this weekend I'll do eggs and I've also ordered a rabbit from the butcher..... this is more fun than I thought it was going to be - keep those recipes coming guys!

m

Matt.... brilliant vid ! Very professional..

Tell me though.. How long have you wanted to be a TV Chef ??? You have it pinned lol.

:funmeteryes:

Forget Master Chef Australia?
Matt, mate you're an absolute natural!
Great Video.:clap:

Guys I'm blushing!

and.... here's number three.... going to do the eggs over the weekend and the rabbit if the butcher gets one in - they get funny about you eating the local wild-life here.



Big thanks to GSPeter for this recipe.

m

simple vegs
 

how to cook Bread without an oven
 

Re Scrambled egg (or omelette if you put in a bit of milk) in a bag.

One of my specialities! You can also make a brew with the water. The perfect breakfast.

Debs

ps. This is my first post, so apologies if it ends up somewhere it shouldn't.

Seems odd given the rabbit problem there, you'd think they'd encourage you to eat them.

Hi matt, watching you struggle to cut the chicken breasts with a knife and chopping board could I suggest trying a pair of scissors. You can hold the chicken breast and just dice it over the pan. No more sand coated meat!

Keep on cooking you're a natural. :thumbup1:

@Flyingdoctor - ahh very good tip - I was going to go with a larger knife :-) Any excuse to go poke around outdoor supply shops looking at big knifes!

@Alexlebrit - yes you would have thought so - apparently the butcher can get hold of them easily enough but the demand isn't there any more as they're considered 'poor peoples food'. Silly really.

@debseed - anything that results in hot water for a brew is top of my list ;-) And welcome to HUBB!

@maria41 - fantastic! Bread on the road - top notch - I was going to give my very simple flat bread (flour, water, salt) a little go - but will try yours at the same time... veggie options... nice.... I've also got someone in the UK setting up some vegan options..... I promise I will try some vegan / veggie stuff....... possibly. Ripely... would love to... we'll have to see if I'm in the country this year - for a few years running now I've planned to come and then ended up on the other side of the world.... I'll make more of an effort next time!

@tedmagnum, @CosI'mFree - thank you :-) I'm really enjoying doing these....




m

Nice idea dual use of the pot, is that one pot, two dishes!

rightio - I'm going to do a couple more of these on the weekend - but I've discovered a boat that comes into my home village selling muscles and oysters it's caught that morning... so I'm after your suggestions for a muscle recipe....!

m

Ok well the simplest mussel recipe is Moules Marinières, and it's one of my faves. It is a one pot thing, but you tend to need a big pot (and why aren't you off down the beach picking them yourself, I do). This is for two people.

Ingredients
0.8kg/2lb mussels,
1 garlic clove, finely chopped,
1 shallots (or a small onion), finely chopped,
8g/¼oz butter,
Parsley, thyme and bay leaves,
50ml/ 1½fl oz dry white wine or cider,
60ml/2fl oz double cream or crême fraiche,
Crusty bread, to serve,

Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the herbs, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Add the cream and more chopped parsley and remove from the heat.
6. Spoon into two large warmed bowls and serve with lots of crusty bread.


But here's another fun one to try on the beach, and strictly speaking it's a no-pot recipe: Pine Charred Mussels with Garlic Bread. Again this is for two.



Ingredients
0.8kg/2lb mussels (or as many as you can pick off the rocks before the tide comes in),
2 garlic clove, finely chopped,

Butter, as much or as little as you like (remember your diet),
Parsley,
Crusty bread,
Pine log, split lengthways with your axe, to give one nice flat side,

Dry pine needles.
Dry grass.



Method
1. Wash the mussels in the sea. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells but don't worry about the barnacles. Give the mussels another quick rinse to remove any little pieces of shell.
3. Dig a small trench in the sand about the same size as your split log fill it with some dry grass and lay the log cut side up on the top.
4. Now the tricky part, lay out your mussels on the split log, beard side down in a herringbone pattern.
5. Cover them well with your pine needles, 3-4 inches is best.
6. Set light to the grass.
7. Mix the finely chopped garlic and the parsley into the butter and spread liberally on hunks of the bread, and toast over the fire.

8. When all the pine needles have burnt down the mussels should have opened up, pick out all the open ones and eat them straight out of the shell.

One Pot
 

Lovely thread, so many times I have been too tired to make boring food, and ended up being bitterly disappointed eating rubbish in bad restaurants.
Matt, if you read the small print in my chicken recipe you will see that you should only use 1 teaspoon of sand, not great handfulls. You are being wastefull and extravagant.For me camp-cooking should also be quick, try this:
Wokkerd noodles – for 2 pers
2 pk dried noodle, pay a bit more for much better quality
1 onion, chopped
2 cloves garlic, sliced
Ginger
1 can wok veg, or fresh chopped
Oil
Meat, whatever you find, in thin slices
Chilipowder
Boil water, cook noodles 1 min less than instructions, drain and set aside, stir fry onion, garlic, ginger and vegetables, add meat and chilipowder, a bit more oil and the noodles. Stir fry on high heat. Serve.
I have a few more, but they are basically variations of the same theme. There is a big difference in being a place and shopping local perishable ingredients and cooking them, or having everything with you.
Maybe you will take over from this Nigella lady, you just have to show a bit more cleavage, you have got the patter.
Bon appetit
Peter, in Oslo

Here is fast and cheap one for you.
In to the pot or pan go old toasted garlic bread to that add a tomato sauce some thing with bite like spaghetti sauce. On top of the bread add some cheese if it melts all the better. Heat slow it is done when the sauce is half as dry and the cheese has melted. Add that nasty tofo cheese or gust drop the cheese and it veggy. The addition of herbs will set this dish off as will a red wine but for on the road trip I like it fast hot and easy.

Chili is one pot and you can make it veggy if you want to. I do not. A 1 lb helping off beef (or beef and pork) ground is faster cubed works well to. 1 onion some garlic hot chili peppers some tomatoes from the can if you need to but if you can get them fresh so much the better salt pepper and chili powder. To this you can add all manner of odd things 5 spice, baking coca, beans almost any thing. Brown up the meat drain off the fat when cooked add half a teaspoon of salt and bit of pepper and in the chili powder the more the better but a spoon full is a good start chop up the tomatoes the onion chili peppers and crush the garlic drop it all the pot and let simmer nice and low. At this time add in any "secret ingreats" you can think of I like it with coca bit like in mole you do not taste it but more for the mouth feel. Add hotter chilis if you want it hotter. you can eat it all by it self or add it to almost anything, chips, hotdogs, rice grate stuff.

HAHA found some you can take a look at Camping Food & Dutch Oven Recipes

Some of them call for heating a rock in a fire and slapping meat on to cook ahh the sandy goodness. So it may not be for every one

I'm all for heating rocks in fires ;-)

So.... this weekend managed to get to the boat and get a kilo of muscles - here's the vid



however... it's not up to the normal standard so be nice.... did it on my own and had issues with the mic that I didn't notice until I got home... sorry....

Posted on my blog here
Moules Marinières » The London Biker

with the others so far here
cooking » The London Biker

m

Fame at last!!! Rick Stein eat your heart out, although Matt you'll need to get a



to do it properly.

And bloody hell, mate, look at the size of those, no wonder you couldn't get the whole lot in a pot. Forgot to say of course if you're doing it for more than your pot can hold, then just soften off the garlic (yes you can crush it if you want), shallot/onion and herbs first and then tip it out the pan, divide it up and add in what you need for each pot load. The things cook so quickly you can keep a pot going for hours cooking a few at a time - although you'll need more wine because it tends to "evaporate" once the bottle's open, I find.

The basic steam them in liquid thing is the key, you can use water/beer/cider/anything and they'll cook fine. Oh and a breton friend of mine told me she never adds cream, she just lobs in more butter. The sauce still tastes the same, it's just a different consistancy.

Alex that's amazing!

Right... this weekend I'm going to try to work through the other recipes here... I reckon 10 is a good number to stop at and see how we're going!

m

one pot
 

No, no no!!! it can't be food poisoning that stopped this thread. Unfortunatly I have another recipie, this one I just tried.
Fried pasta with tomatosauce
250 g pasta (penne,spiral or shell)
50 g sundried tomato, chopped
4 cloves of garlic, chopped
16 shallot or onion, chopped
½ dl oliveoil
6 thick slices of chorizo or other spicy sausage
6 slices cured meat, ham or lamb
1 can tomatoes, chopped
Parmesan
Boil water, cook pasta for 12 min., add garlic,onion and sundried tomatos, cook til pasta is ready. Drain, add olive oil, meat and sausage and stir fry for 4 min, then add canned tomatoes and bring to heat. Serve with flakes of Parmezan.
This is good for two people.
Wishing you a speedy recovery,
Peter, in Oslo

Wow, thats some real cooking lads!

i prever to keep it simple: Boil Ramen noodles, add can of tuna, spice it up with sause of your fancy. Gives a good meal for one.

As an alternative: fry some onion and/or garlic, add tuna, throw with noodles.

Packs compact and is cheap!
(i will follow the threat for the receipts though yammie!)

suerte,
sanderd

sorry...
 

sorry I've not kept these up guys... two reasons... first was the camera died in Oz in September and needed to be sent back to Canon - who took a month to fix the PCU :-/ Then.... of course I left Australia and all my gear was conveniently in the back of a container... but good news... container arrives UK on 9th Feb so I'm expecting delivery within the next week or so.... what will I do first I hear you all scream in anticipation!?!?!?! (yeah right).

New videos of course.... I have a great place out in the country and I'll be going back over the recipes you've shared here and filming some more - I'll also be adding a few of my own including a chickpea and chorizo stew I discovered last month and I'm going to have a crack at french onion soup for the road.

So... get your thinking caps on - what would you like me to do first?

If you want to refresh your memory of what we've done so far... look here

cooking » The London Biker

Welcome home Matt. What's the matter, too hot for ya out there?

I was expecting a few roo recipes or maybe goanna stew!

The temps here will have you wearing your thermals in no time, but please no videos of that! ha ha.

I look forward to the next thrilling installment...

Oh, and don't forget to book your place at Ripley and look me up. I'll be the guy cooking with the Cobb oven. This years speciality... freshly baked Cornish pasties... mmm.

Hey Matt, any chance you want to volunteer and give us a cooking demo at the 2010 HU Travellers Meeting at Cooroy North of Brisbane in April?

Shit I should have read this post first, I see you are now in the UK again.

Glen

Book?
 

Matt....the whole business of putting stuff into a book has eluded many because of cost, volume etc.

I ran across Blurb.com and found it quite interesting as a possibility. I especially like the very small 'print run' option.

Other rider/storytellers may be interested as well - could make interesting gifts.

Grant....this may have utility for HU - I can see it now - Horizon's - The Book.

Anyway...just a thought....

Stephen

Ingredients:

1-2 Bottles of red wine
1 French stick
1 large salami
1 block of cheese

Directions:

Slice cheese and salami with big sharp knife. Place on bread. Wash down with a couple of bottles of plonk before collapsing into your tent. Dream of latin beauties and sunsets and patiently wait for the hangover.

:rolleyes2:

Du vin.

Du pain.

Du big block of salami. :rofl:

Love it.

Mentioned earlier in the thread but I'd add my vote to taking sachets of miso soup. pack up really small but pack a big taste, ideal on their own with some bread for a light meal or use as a base for soup:

Brown some diced meat or prawns . Make up miso soup sachet with water (I often use double strength for added flavour) and add to meat. Bring to the boil. Add some chilli paste, greens (pak choi, spinach or whatever you can lay your hands on) and noodles. If using fish instead of meat, add it now too. Cook until the noodles are ready.

For added sophistication and flavour, add a handful fresh coriander if you can get it.

Bread...
 

Holy Thread resurrection batman!

New vids coming this way - number 1 - flatbread and camp kitchens, coming after the weekend breakfast mush



Then I'll start going back through this thread and finishing off some of your suggestions.

Matthew

Breakfast mess
 

Not uploaded the full recipes to the blog yet but here's the next video 'breakfast mess' - it was supposed to be a more simple omelette type meal but turned into a lot of meat in one pan ;-)

Next video is couscous-on-the-road from a suggestion via twitter (@matthewcashmore)



"A good hearty breakfast of sausage, bacon, black pudding and egg - but all in one pan and served with flat bread - the perfect start to the day! This was supposed to be a simple omelette type recipe - but I got carried away with the meat - so it became 'breakfast mess'. Enjoy!"

Hi Matt, nice to see the video's are coming along. It would have been nice to see it on the plate.

For some months now I have not been able to see videos from U tube. It just says an error has occurred.
I am using win xp professional SP1. with Sea monkey as my browser. Anyone got any ideas ?? I can play flash videos ok and wmv's
.mov's play with no sound :(

@flyingdoctor - yes good point... should have though of that....

@oldbmw It sounds like an error with the flash player - youtube required an update to the latest version some time ago, and if you're using Sea Monkey as your browser it's quite possible you're not getting the automated upgrade message. Try downloading the latest version of firefox, visit youtube at which point you'll be prompted to download the latest version of flash - do that - and then in theory this should also update the plugin in sea monkey.... of course that may not work and you may need to consult the help forums for sea monkey...

m

Busy couple of weekends
 

Hey folks, had a busy couple of weekends and we've got 6 videos in the can - the first is about pots & pans on the road, the next is about cookers, then we're doing kitchen gadgets - after that we're back into the cooking videos and I've got 3 recipes from this thread filmed, and almost, edited ready to go.

For now though... Pots and Pans – What you really need to be a great cook on the road

"When choosing what gear to take with you when you're traveling there's a dizzying array of kit to look at - this video shows you the pots and pans we've used on the road over the last few years. We share our mistakes as well as the secrets we've discovered - all so you can be the very best cook on the road."

Hi Matt, another great video. I'm looking forward to the next 5!

For those of us that cook on the road pots and pans are essential and finding the mix and match kit that suits your needs can take a while to get together. I use the 2 nesting pans from my Trangia 27 kit, they sit over the burner of my Coleman unleaded stove perfectly and protect it in transit along with an MSR stainless pan with a locking lid. My small Trangia kettle sits inside it as if it was designed that way. I take a proper little frying pan with me which my plates fit in nicely so everything packs away and doesn't rattle about. A few years ago I got one of those cheap enamel plates, 99p from an Army surplus store. This has proved to be an essential bit of kit. I use it as my chopping board and it sits over my frying pan as a splash guard. Everyone should add it to their mess kit. Non of my pans, with the exception of my frying pan, are non-stick. I haven't found it to be a problem and they clean up nicely. There are a lot of good quality sets out there. Thanks for showing us yours. :thumbup1:

Will we be seeing you at Ripley this year?

This year I upgraded from my £10 gaz burner to optimus multifuel. I had intended using it with paraffin but simmering was not very good so for my Eatern Europe tour went kitted out to use petrol. What a horrible smoky mess. Which still wont simmer. It would be fine for alittle light foundry or blacksmithing but useless for slow cooking.
I will probably revert to the Gaz stove as it simmers ( very necessary) and is clean and quick to deploy. Several times I did not stop to make tea/coffee simply because of the hassle assembling and starting the omnifuel. Which I have yet to do without spilling a little petrol as it connects. All in all very unsatisfactory. If I travelled four wheeled or with a sidecar I would take a 1950's paraffin primus or equivalent.

@flyingdoctor - you're going to enjoy the next lot of food videos - another of your recipes ;-) I plan on going to Ripley - but then I've planned on going for two years and managed to miss it!

@oldbmw - that's less than ideal... here's the cooker video - tell me what you think.... especially the Primus omnifuel with both gas and jet fuel!



"Cooking on the road can be fantastic, or a real pain. Your choice of cooker is one of the most important aspects in delivering a nightly gourmet meal, or a mashed mess of food.

In this short video we discuss some of the options currently on the market - the MSR, Trangia, Optimus and Primus stoves - their good points, and bad. Helping you make the decision on camp cookers."

Sadly I still get the error message which suggests i should try later :)

It only happens on utube

If I remember right you're using an odd browser are you not?!

yes
SeaMonkey 1.1.18


only it does not do is utube

Simple Omelette
 

So we've been at them again - new series of 3 films - this is the first - how to do a simple omelette - with thanks to Marie :-)

Eggs with mushrooms and union
 

Hello, great thread!
Since you are trying to make some stuff without meat...here is one good, that i like. Its simple to make and its done in 15 minutes.

Ingredients for two persons:
-one union
- can (200 ml) of chopped mushrooms in salt water (shampignons or other your favourite mushrooms)
-4 eggs
-garlic (not nessesary, but gives even better and fulfilled flavour)
-salt, pepper and other seasons you like

Preparation:
Chop the union and brown it in a pot with a little oil or butter, than remove liquid from mushrooms and put mushrooms (and chopped garlic) in a pot to bake it a little, than just put in eggs, seasons and stir it a little more.
Job done and taste is great!

Hope you will make it and show it to the rest of the one pot chefs! :)

I can now watch Utube again.

I quote from it. "the Omnifuel boils water incredibly quickly"
I agree, you can also use it for light foundry work and Blacksmithing. What you can't do is simmer. Which means stews/curries etc are impossible. If you turn it down it will quickly get too cold for the piddly heat exchanger to gasify the fuel. It stands more chance of working with gas but performs abysmally when compared to my £10 gas stove (including gas cartridge)
takes an order of magnitued in time to deploy. To the extent I did not bother to do abrew up on teh road for teh whole of my trip into Poland and back. I cant see any use for it, becaus ealthough it will boil faster than my little gas stove, the gas stove is considerably quicker to go from kit bag to drinking tea/coffee. Plus you have the same amount of extra bother to repack the Omnifuel. It might be possible to use it for cooking by having a shet of steel between the flame and pan in order to waste most of the heat.
I can't see me using the Omnifuel again so it is for sale and I will stick with my gas stove. Make me an offer , One Omnifuel used about 8 times.

If you have space for the trangia, I would suggest the old fashioned type of paraffin primus stove made by monitor. they also come with a 'heat ball' which glows red hot and makes a nice 'campfire' to sit around after you have finished cooking.

regards

Thanks for this! I'm gona start memorising all of these and cook them at hostels

Thanks Matt.
There's probably a million ways to make an omelette but I'd tend to put the cut up veg in the frying pan first on a lower heat to soften up a bit. Then whilst that is cooking, mix the eggs then pour them in, still on a lower heat. Stir around a little bit and then cover it and leave it for a couple of minutes.

Another thought is put all the ingredients in a clean zip loc type bag and place it in the water for your tea. Bring to the boil and leave it boiling for a few minutes to set. Then you can have your tea and food at the same time. The advantage is if you have a stove that wont simmer you wont burn it no matter how high the stove is.

@oldbmw - you're quite right! I like the idea of doing horse shoes on the stove, I think you could do quite heavy blacksmithing. The new MSR dragonfly with simmer control is actually very good, I find I can get the heat right down and just tickle things along. Compared with a £10 gas stove I can see the same performance, I am happy to have the flexibility to cook with whatever fuel I have to hand and not worry about finding the right gas cartridge.

Brewing on the road is a slightly different matter, we found our trangia excellent, but as you say a right pain in the butt to set up for a quick brew, however, Stace had the gas attachment for his Ominfuel burner with a canister which was super fast to set up (perhaps we should get you two to race at the next meet?) - now that doesn't have a simmer setting and by-God could you do some foundry work with it! Importantly however, it didn't half boil a kettle of water quickly.

Heatball sounds interesting, will look into that.

@PocketHead - excellent idea - when Catherine and I did the Great Ocean Road in Australia we cooked each night on the trangia in our motel rooms

http://farm4.static.flickr.com/3433/...59f37fc1_z.jpg

This meal was clams that had been grabbed that afternoon from the fishermans co-op with a cup-a-soup (potato I think) sauce and a mushroom risotto. All washed down with a bottle of the local plonk.

@onlyMark - that's a good thought on the veg front, didn't think of that, will try it next time. Love the boil-in-the bag idea, wonder what else you could do like that?

@Ni3ous - fab fab fab! Yes I'll give that a go in the next series of videos and will post it back here.

basically anything you like can be got in a tin these days, so go shopping.

but...

if you push me for a recipe which is cheap, filling and easy, try this-
1x tin heinz spaghetti+sausages, or +bolognese
1x 25g bag doritos
2x pepperoni hot or normal.

heat up the spag with finely sliced pepperoni in, scrunch up the doritos in the bag and pour em in. eat. sounds vile, goes down great with a cold beer.

go for stuff that just needs reheating, not cooking, save on fuel and time.

i used to spend hours making up my own dehydrated packets and vac sealing them so all i had to do was snip open and pour into boiling water. they were great, using dried shrimp, dried veg and noodles from the chinese supermarket etc and i still do it occasionally when i go for a hike and weight is important. but i figured out, on a bike, weight and size are not issues. and where i go on mine, im not usually far from a whole deli rotisserie chicken and a bottle of wine.

Wokkered Noodles
 

@DAVSATO I've never tried freeze drying stuff, how do you do it? Your recipe doesn't sound too bad, I actually love the tinned Spag Bol, perfect comfort food - I'll give that one a go, would make a very short video, and as far as being too far away from the deli and a bottle of wine.... my dear boy! There's no excuse for eating crap on the road, there's always good places to buy good local food, whether that's on the side of the road or at a fancy shop in the high street - and as far as wine goes - well, that's easily supplanted by the local tipple - even if that means the local tipple is paint stripper!

Right... so the second in the latest series of videos is now live - this one is Wokkered Noodles - the recipe supplied by our very own GSPeter :-)



I've also just finished editing a longer video about camp kitchens and what Stace and I carry in ours.... I'll upload that later this week, followed by the last in this series - Simple Noodles.

Great video's as usual Matt. It looked like you were really enjoying those noodles.

See ya at Ripley.

Thanks dude, one more video to go in this series, and then one more on camp kitchens. Those noodles were properly delicious!

Matt, why dont you show the good folks your video of that powdered wine? didnt enjoy that muck quite as much as the noodles did you :rofl:

as for freeze drying, i have no idea how to do that at home, you can get packets of dried shrimp, mushrooms, and mixed veg from a local chinese supermarket, mixed with some jerky, chilli flakes, curry powder, noodles, rice, stock cube, dried soup, whatever. basically a very expensive but much healthier and tastier pot noodle! vac seal it and dont worry about anything going off, snip the bag and pour it into a pan of hot water. its good fun but easier to use a tin opener and corkscrew (or even easier, buy ringpull cans and screwtop wine!)

you can dry meat and stuff in the oven, or make your own dehydrator, lots of info online. its popular in the states with that lot that bury food in the ground because armageddon is coming, but i cant be bothered.

@Dave - oh god yes that wine was horrible! I wasn't doing videos then but the review is over at the blog.

I'll get onto Google on the dehydrating stuff thing. Thanks for the heads up on the expensive pot noodles too ;-) I always enjoy an excuse to potch around a Chinese supermarket.

Simple Noodles
 

and so to the final of the last three videos - Simple Noodles



I've added the last video to the blog with full recipe details here

cooking on thelondonbiker

Matt, hope you will put some more recipes in video for us.
I really enjoy watching them.
Afterall we have to get well prepared for the next season :mchappy:

of course!

New series of three videos in planning now - there's a camp kitchen video to come this weekend too.

m

Great! Looking forward to see them.

Camp Kitchen
 

Well this is the last one we have 'in the bag'.

Camp Kitchen



Traveling with your cooking gear can be a real pain in the neck. What should you take? What should you leave? What can you get away with when preparing a feast for expedition, or a snack whilst sitting on a mountain top.

This video explores the gear Stace and I take on our bike trips around the world. What we consider essential, useless and what luxuries we simply can't do without.

Share your own must have items with us - what can you not do without when cooking on the road?

Bacon Curry
 

I thought it was time to do one of my own recipes - so with a little trepidation may I present.... Bacon Curry! What do you think? Winner?

I would post the video here... however, looks like the insert youtube video function isn't working in the new forum.... in the short term click the video link below to watch it on YouTube directly.

http://thelondonbiker.com/blog/wp-co...t-10.48.16.png

Full recipe and method over at my blog.

Hi Matt, great to finally meet you at this years do.

Another brilliant cooking video. That curry looked good enough to eat!

Well done. :thumbup1:

Why thank you sir!

Fantastic to meet you and thanks for giving me the grand tour of your ever so expensive tent ;-)

Did you end up doing your curry? If so - spill the recipe I'd like to give it a go.

m

Next series
 

Hey all,

I'm putting together the next series of 5 videos. At the moment I have two recipes to try.

1 - Pizza Pockets (thanks to @PeterJMilner on twitter).
2 - Original Philadelphia Cheese Steak Sandwich. (thanks to Neville via The London Biker | The random thoughts of Matthew Cashmore).

I'm looking for another 3 ideas - I'm trying to get away from pasta, rice and potatoes - and I'm considering good fish recipes. Ideas very welcome - filming will take place in the new year.

m

How about smoked trout using a trangia cook stove?

How to Smoke Trout on a Trangia Stove by AdventurePro - YouTube

daryl

Nice idea... I wonder if there's a way to cook fish on the bike... I feel some experiments coming....

Matt

You have some great cooking videos.

I can't decide between the Triangia Series 27 or Series 25. I have an Optimus Nova stove with a Trangia adapter. I like the stove, but I hate using flimsy alum windshields with it.

Will a multi-fuel burner fit inside the nested pots of the Series 27?

daryl

Ummmm...
 

This seems a veeeeeery interested thread I overlooked/missed!bier
Time to get the Coleman out!:D

The 27 (being the small set) will struggle - I have seen it done but it requires a lot of messing about removing parts - which makes no sense to me.

The 25 should take it whole - just be careful if you have the non-stick set! Of course if you put the burner inside the pots you'll have to leave the kettle behind ;-)

@estebangc - suggest some recipes and I'll get cooking!

I'll think about something :smartass:, being the big point how to keep safe the fresh ingredients (fish being the most difficult one!). I could think about a simplified paella, maybe with some sort of canned sea food! How does it sound?

Btw, I'm watching the Bacon Curry video and loved the beginning: OLIVE OIL! I worked in the olive oil business in a big cooperative. May I so I take the chance to tell some virtues of olive oil (and other facts to consider):

- Always use EXTRA VIRGIN OLIVE OIL. Virgin means it is olive oil "JUICE", what you get after mashisg the olives; Extra means it has less than 0,8º of acidity and has no organoleptic (taste, smell, etc) defects. Virgin has defects of more than 0,8. And Pure olive oil is oil with acidity level beyond 2º, so that it has be refined (as all edible oils, which are refined). Yet, Pure olive oil is still healthier than other oils, but compared to Extra Virgin is Fanta vs. Fresh Natura orange juice. Get ONLY Extra Virgin. (forget those cooking/salad oils, only E.V.).

- Best before date: until when you may expect the oil to keep all its organoleptic virtues. After this date it won't be that "tasty" or fruity, but it will still be SAFE to eat. No worries, I know this well: our Thai clients always insisted in 2 years insted of 1, as we used to put on the bottle.:oops2:

- Olive oil stands high temperatures better than others and it can be easily reused. And, very important, it's a healthy fat that reduces your (bad) CHOLESTEROL. Healthy fats are necessary, stop that "light" trend, just get healthy ones.

No more boring stuff... I've got to come back to kitchen!:innocent:

I think there was a mention of coucous in one of the response.

This is so simple, it's ridiculous. But it's really good!

Add water to pot to ensure the desired amount of coucous will be just covered.
Bring water to boil.
Remove from stove and add coucous.
Cover and let stand for 5 minutes.
Drain a small tin of shrimp (you choose the size of the little creatures).
Add to couscous. Stir them in. Cover, and let stand another 5 minutes.
Eat.

One can substitute Dried or canned tuna, clams, etc.

One pot, quick and easy. A bonus is that it takes less fuel since one only has to boil water.

on the road feijoada
 

Since I am now living in Brazil let me apply the Feijoada recipe adapted to one pot.

200g of black beans (dried - any otehr bean can do)
1 onion
garlic (to taste)
3 bay leaves
dried/salted meat/smoked bacon
sausages/meat/chicken
1 orange
seasoning
dried herbs is nice

Rinse the black beans and remove any stone you may find.

Let the dried black beans in water overnight in your cooking pot. Make sure it is covered of water as the beans will absorb the water. 12 h later KEEP the black water in which the beans have been left overnight. It is not dirty, just the beans releasing colour.
12 h before if you have any salted meat, leave it in water also for 12 h in a plastic container or sandwitch bag, but discard the water in the end.

Bring the beans in its water to the boil. Add the salted meat, bacon, sausages and/or any other meat you may have, + onions and garlic. Add 2 or 3 bay leaves, dried herbs if you have them and the orange cut in 2.
Let it boil until the meat and beans are cooked.
The 2 half oranges should turn black as it absorbs the fat from the meat. Discard them when the flesh of these oranges turns blackish.

Ideally the garlic and onion should be added after being fried, but in one pot just put it raw.


You can make it vegetarian by not using meat and replacing with local vegetables.
Enjoy!

This thread is totally worth a bump... Or a sticky !!

Bwaaahahaha
 

HAHAHAHA. cooking? on the road?
i simply developed a taste for cold tinned food.
cold mac and cheese? cold chili? cold ravioli?
its all good.

It depends how long you're traveling for. If you plan to be on the road for at least few months, I wouldn't recommend your diet to anyone, but each to their own. ;)

yeah true, i was joking somewhat, but on my 6 month europe trip i never really cooked, mostly because i was just rough camping and such.
so cold food was the way forward.
bread meat and cheese was a common breakfast that would do for a few days. another good one was to buy a 500g tub of natural yogurt and some cereal. pour some of the cereal into the yogurt and jobs a good un, usually keeps at least 2 mornings.
and lots of fruit.
the tragedy of it is i had a trangia stove with me, i just never had the location or patients to use it. or clean it.

I've spent quite a few months on the bread, salami, cheese and beer diet..

Take it from me, it does nothing for your figure :blushing:

And it doesn't help your wallet either. Cheese and cured meat is expensive next to rice and vegetables.

My wife(chinese), cooks egg noodles (dried,packaged )with veggies -picked up during stops and stir fries them in a small pot,can be done with just water or a Pho paste for a soup n veggies, for us meat lovers it is canned chicken or whatever left over from the noon meal. of course the spices and sauces are required to be taken n replenished as is available locally and this is fine as we like a variation on our noodles and chicken.

Delicious
 

Tried this last night. It was delicious. Thanks

Survived a few times doing this, too.

Looks like Matt went on to bigger things, but I watched all his cooking videos today.

Great stuff!

I'm hoping to do more cooking off the bike in the future.

Jamie