Typically, the choice of dishes in a small hike: doshirak, sandwiches or kebabs, but it all a hundred times already had time to get bored.Therefore hiking rides with us potatoes, a couple of cans (lecho, sauerkraut, pickles, canned meat), buckwheat, rice or barley, and certainly all kinds of spices. and pot - and how without it (or iron enamel bucket).As well as a cast-iron frying pan, with which you can prepare any dish on the fire: although the pancakes, though stew, though pasta nautically, though the fish fry.
Dish on fire number 1: marching soup
names of this soup is not as precise ingredients. It is possible to put all that is in your camp bag. marching soup - is always delicious, aromatic and satisfying.There are two ways of cooking: used in fast stew (the boiler - couple of cans), in a slow - piece of meat on the bone.
Brewed soup, it throws the chopped onion, chopped carrots, half a tin of home lecho, a kilogram of potatoes, you can add barley, buckwheat or pasta, and always - bay leaves, dried herbs and pepper, and salt well.The cover of the boiler, I prefer not to close - then the soup smells like wood and coal smoke.
Dish on fire number 2: kupaty
marching soup - it for long trips and outings to express a few hours there is an option easier. Kupaty - is soft sausages of minced meat, they are prepared on skewers or on the grill. Simply nothing but eat them without the boring side dish.
Garnish these sausages can be different: a salad of fresh vegetables;Canned beans in tomato or spicy sauce or any other canned legumes - corn, green peas, pita bread with tomato sauce, which can be kupaty wrap, etc.
Dish on fire number 3: baked in foil fish
Take fish - carp, pike-perch, salmon or other, clean, rub with salt, spices, sprinkle with lemon juice, wrap in foil and place on aembers.Preparing the fish for about 20 minutes (do not forget to turn).When you expand the foil - come into a real delight: fish baked through, so that literally melts in your mouth.
dish at the stake number 4: Uzbek pilaf
If you are lucky enough to own cauldron, then you must be able to cook a real pilaf on fire.
to take pilaf:
- 1 kg mutton,
- 1 kg of carrots,
- 1 onion,
- 4 heads of garlic,
- 300 g of sheep mutton fat,
- 2 tbsp.l.salt,
- 1 hour. L.cumin,
- 1,5 kg of rice,
- 1 tbsp.sunflower oil,
- 2 tbsp.l.raisins,
- 1 burning pepper.
carrots cleaned and cut into cubes, onion - half rings.The meat is washed and rubbed with salt, can be cut, you can not cut - you decide.Now a fire, place it seemed to be in it to pour half a cup of salt - it has to be ignited;the same salt, then clean the kettle and then pour water into it.When the water comes to a boil, pour it.
Wait until the kettle is dry, and pour the sunflower oil in it.After 6-8 minutes put in the rump, oil and meat.This should fry for about 10-15 minutes, do not forget to turn.
Now add the onions, stir, add carrots, distribute it evenly over the meat and cook for 10-15 minutes, stirring occasionally, then add 1/2 cup water, simmer for about 8 minutes, add the garlic (whole), chilli (whole)and simmer for another 5 minutes.
Wash the rice, put exactly into the cauldron, add the washed raisins and cumin, cover with water so that it was higher at 2.5-2.8 cm of rice, and cook without closing the lid.When the water has all evaporated, make a wand and fill holes in them some more water.Cover and let simmer.
After 10-15 minutes, the sample can be removed - pilaf is ready.
Finally, even the usual kebabs can be prepared differently for a new unusual recipe .