Posts by: Blair Everywhere

Ingredients

• Diced cooked chicken (if using. At home, you could use raw breast and chop it yourself – make sure you cook it thoroughly! At camp we use pre cooked diced chicken to make it easier and safer)
• Peas
• Spinach
• Sliced Carrots
• Veg stock cube
• Chopped Onion
• Coriander
• Diced Potato
• Boil in bag rice (again this is for simplicity when cooking rice for 12, you could use normal bagged rice measured out per person)
• Curry powder
• Garlic powder/ granules
• Tinned tomatoes

For dessert:

• Apple Pie (Pre cooked and can be eaten cold)
• Cream

Method

Half-fill a saucepan with cold water and add the potatoes and carrots. (split over a couple of pots)
Bring to the boil and cook for 15 minutes. (make sure they are softish)
Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the chopped onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.
If you’re using raw chicken, and you don’t need the veggie alternative, you can add it in here and cook for a few extra minutes. If you do need the alternative, cook it in a separate pan to add at the end.
Add the tomatoes to the onions and cook for 5-6 minutes, stirring constantly. Add the stock and bring to a gentle simmer. Add the potato, carrots, peas, spinach and simmer gently for 10 minutes, stirring regularly. If the sauce thickens too much, add a splash of water.
If you’re using pre cooked chicken, you can heat the chicken in another pan whilst the curry mixture is simmering – make sure you don’t burn it.
Split out any curry required for alternative diets then add the chicken to the main pot and stir it together.
Serve immediately

Ingredients

• Pork strips (if using)
• Beansprouts
• Mushrooms
• Mangetout
• Baby corn
• Egg noodles
• Honey
• Soy sauce
• Sliced Peppers
• Ginger
• Garlic powder/ granules
• Chopped Onion
• Lemon juice

For dessert:

• Chocolate drops
• Bananas

Method

Season the pork with pepper.
Spray a large wok, or deep frying pan, with cooking spray and place over a high heat. Stir-fry the pork for 1-2 minutes, or until lightly browned but not cooked through. Transfer to a plate.
Mix the honey, soy sauce and lemon juice in a bowl (you’ll need a fair bit but not all of it!)
In a different pan, reduce the heat a little and spray with more oil. Stir-fry the mushrooms, onion, pepper, corn cobs and pepper for 2 minutes. Add the mangetout and cook for a minute. Add the ginger and garlic and and stir-fry for a short time.
If you have dried noodles, pre-cook them according to the packet instructions
Separate out enough for alternative dietary needs then return the pork to one of the pans and pour over some of the soy sauce mixture. Cook for a short time, or until the sauce has thickened and the pork is cooked through.
Pour the remainder of the soy sauce mixture over the non pork pan and cook for a few minutes.
Add the noodles to each pan and stir them in. If you’re using fresh noodles, give them a few minutes to heat through.
Serve immediately.

For the chocolate bananas:

Cut a slot down the middle of each banana, stuff with choc drops and wrap in foil.
Place in embers of fire for 5 – 10 minutes until chocolate has melted through.

Ingredients

Pasta
Smoked Sausage
Garlic Powder/ Granules
Chopped Onion
Tomato puree
Chopped tinned tomatoes
Veg stock Cube
Oregano/ Basil
Grated cheese

For the alternative:

• Pasta
• Chopped onions
• Pesto (we use jars at camp but you could make your own!)
• Grated Cheese

For dessert:

• Ambrosia Rice Pudding
• Tinned fruit

Method

Boil a pot of water with salt and add the pasta.
Slice the smoked sausage into discs.
Lightly fry the chopped onion, add the smoked sausage discs and heat through.
Add the tinned tomatoes, tomato puree, garlic powder, herbs and stock cubes, simmer.
Add additional hot water if required.
Drain the cooked pasta and add the sauce mix, add salt if needed.

Alternative:

Remove some of the chopped cooked onions prior to adding the sauasage.
Separate out some pasta.
Add the separated onion and pesto to the pasta and heat through.
Ensure you get the timing right so both versions are ready at the same time.

Ingredients

• Mince
• Veg Stock Cubes
• Diced Onions
• Tin of Chopped tomatoes
• Diced Red Pepper
• Red kidney beans
• Garlic Puree
• Boil in the bag rice
• Chilli Powder
• Tomato Puree
• Sour cream
• Grated cheese

For dessert:

Trifle in a pot (or make your own if you like! We use pots on camp as it’s easier to sort out if the weather is hot!)

Alternative additions:

• Refried beans
• Baked beans

Method

Large pot boiling salted water, cook rice until soft. (15 minutes-ish)
Prepare your vegetables.
In a pan, add oil, heat, then add the onions, garlic & chilli, cook until soft.
Add the mince to the pan, using a wooden spoon to break up the meat, cook this until it is brown.
Add the tomato puree, sugar, tinned tomatoes & red peppers.
Add some hot water (think sauce, not soup!) and the stock cubes, leave to simmer, stir frequently.
Drain, wash kidney beans and add to pot. (Add a bit more water if needed).
Add salt to chilli if needed.
Serve with sour cream, grated cheese & the boiled rice.

Alternative:
Use the refried beans and baked beans instead of the mince