Easy Shakshouka.

Easy Shakshouka

Here is a easy recipe that can be done with minimal cooking equipment. Easy Shakshouka is a Tunisian dish which literally means mix up as it is made differently in every household.

I have added my own flavours to this Easy Shakshouka to make it easy to make whilst outdoors.

This recipe is being cooked over an open fire on a beach close to home.

You can change the recipe however you like to suit you tastes and what ever you have available but here’s my recipe.

Ingredients

1 x drizzle of oil

2 x cups of minced beef

1 x red onion

2 x eggs

1 x teaspoon of harissa

1 x handful of fresh or dried spring onions

100ml of tomato Passata (or tomato concentrate remember to water it down).

1 x red bell pepper.

Method

Heat your pan and add your oil into the pan and add the red onion and allow to sweat.

Eagle products camping Kettle.

Chop bell pepper and add to the onion for a couple of minutes before adding minced beef and cook until brown.

Add tomato passata, harissa and spring onions and stir regularly for about 10 minutes. You may need to add a little water.

Easy Shakshouka
Shakshouka being cooked over an open fire on the beach.

Crack to eggs into pan and allow the mix to simmer carefully spooning the mix over the eggs so that they cook all over.

Serve the Easy Shakshouka with a flat bread like hammock or tortillas.

This is one of my favourite easy recipes and can be done in many ways.  You could do this as a vegetarian dish by omitting meat and adding Chick Peas.

I cook this dish regularly at home and each time different ingredients are used but the base of the dish remains the same.

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Dutch oven Bobotie

Dutch oven

Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian “bobotok,” and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town.

Somewhat of a national dish, every South African cook has his or her own favorite version, some very simple, others quite elaborate.

Frontier stove
Bobotie cooked in a dutch oven on the frontier stove.

Bobotie is a very simple dish to make in a Dutch oven over an open fire or as I have done utilizing my Frontier stove from anevay.co.uk

Please have a look at my post on stove reviews.

The great thing about this dish is that it is really just a one pot dish (apart from preparation).

INGREDIENTS

Oil — 2 or 3 tablespoons

Onions, thinly sliced — 2

Ground beef — 2 pounds

White bread, crust removed and cut into cubes — 2 or 3 slices

Milk — 1 cup

Vinegar or lemon juice — 1/4 cup

Raisins — 1/2 cup

Sugar — 2 tablespoons

Curry powder — 1 or 2 tablespoons

Turmeric — 1 teaspoons

Salt and pepper — to season

Bay leaves — 5

Eggs, beaten — 2

Dutch oven on the frontier stove

METHOD

Heat the oil in the Dutch oven over medium heat ( a flat bottomed Dutch oven is best but I have a three footed Dutch oven and to get the heat I remove the metal plate to get more heat into the Dutch oven.

Add the onions and saute until translucent and just starting to brown. Add the minced lamb and break it up while sauteing until cooked through and crumbly.

Remove from heat, drain off and discard any excess fat.

Put the bread and milk in a bowl and soak for 5 to 10 minutes. Remove the bread and squeeze it dry, adding the squeezed milk back into the soaking bowl.

Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings.

The meat should have a pleasantly sweet-sour flavor.

Pour the meat mixture back into the Dutch oven and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick.

Dutch oven cooking over a fire

Place the dutch oven back onto the frontier stove or over the fire and place the lid onto the Dutch oven and add some coals onto the lid.

Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15 to 20 minutes, or until the custard is set.

This recipe is best served with yellow rice.

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Eagle Products 0.7l Kettle review

0.7l Eagle Products Kettle

I’ve seen many of these kettles posted by people in Scandinavia on Instagram and always thought they look great and then a few months later there is one in the hands of the postman.

Kettle being used over open fire.

They are designed and made in Norway by a company called Eagle Products The produce some fantastic outdoor products and have resellers across the globe. In the uk Ray Mear’s Woodlore is a reseller. These kettles come in 3 sizes 0.7l, 1.5k and a massive 4l. A well proven, solid and durabable kettle made from stainless steel. The lower section and base of the kettle is copper coated to ensure an efficient heat distribution and heating process over a stove or flame.

This kettle features two handles for a more secure and stable fixture when cooking over a fire. It can be used suspended above all types of outdoor heat sources, including a stove, bushbox and over a camp fire. The kettle comes in a nylon bag which will prevent the rest of your kit getting black with soot. These kettles can be purchased online from www.woodlore.co.uk

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