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Posts Tagged ‘ barbecue ’

Seven Things Every Camper Should Own

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July 9, 2010
Seven Things Every Camper Should Own

I contributed to The Guardian’s G2 camping trip with a brief list of essential camping gear. The Guardian writers camped not far from where I live, at Wowo, which Cath and I visited earlier in the year. I provided a list of seven items, one of which was salad, inspired by Cath’s five-a-day barbecue...
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Camping gear – Camping cookware

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June 16, 2010
Camping gear – Camping cookware

Cath's checklist of what to take camping continues with her guide to camping cookware.
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Cath’s campfire roast dinner: Lamb shoulder with aubergine and flat bread

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May 21, 2010
Lamb shoulder and flatbreads cooked on a campfire

On a windy field in the Cotswolds, I roasted some lamb shoulder over a low campfire. The field was around the back of Abbey Home Farm with a view of the surrounding land, upon which the lamb in question had been organically reared. I have cooked lamb shoulder steaks on an open fire before....
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Five-a-day barbecue

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July 3, 2009
Five-a-day barbecue

For a carnivore, a barbeque can easily become too meaty: a sausage, a lamb chop, a chicken drumstick, oh and one of those minute steaks too – it all adds up. Ketchup does not count as one of the five-a-day. Here are my recommendations for vegetable dishes to cook on the barbecue to break...
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Sardines stuffed with chermoula

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July 3, 2009
Sardines stuffed with chermoula

Sardines are good value compared to other fish and their oil content makes them perfect for a spicy sauce and will help keep the flesh moist on the barbeque. Stopping fish from sticking on the grill can be a problem, but a light coating of oil on the skin and a fish holder will...
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Banana chillis stuffed with halloumi

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July 3, 2009

Serves 4 This recipe requires the larger pale, green, mild chillis common in Middle Eastern supermarkets, but I have known my local supermarket to stock them too. When you choose the chillis, bear in mind you will be stuffing them so get the fattest ones. They go well with tomato salad, pittas and lamb...
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Vegetable kebabs

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July 3, 2009

Serves 4 These kebabs need as much love and attention as sausages and will take a similar time to cook, so don’t leave them until the last minute, nor put them on when the barbecue is at full heat. Ingredients 1 aubergine, cubed into 2cm pieces (chop these first and salt them as below)...
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Sweetcorn relish

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July 3, 2009

This relish really goes well with barbequed chicken or home-made burgers. If you don’t like chilli or you intend feeding the relish to children, omit the chilli. Start cooking this as soon as you can on the barbeque so that you can eat it with your meat. The relish will save in a jar...
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Salsa romesco

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June 3, 2009

Prepare this at home before the trip and spoon it into a jar to save you having to pestle and mortar until you are blue in the face outside the tent. If you store this red sauce in a sterilized jar, it can keep for ages. Salsa romesco is mildly spicy and tangy and...
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Beach Barbeque

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May 21, 2009
Beach Barbeque

Math recently acquired a portable barbeque, the Weber Charcoal Go-Anywhere Grill. It has a pleasingly vintage shape, and is solidly constructed. We spent an afternoon at Homebase checking out the other portable barbecues, all of which felt rather neurotic and liable to fall apart in a complete collapse of nerve. The Weber has a...
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