Scout-Stuff!

Cooking in Camp

A few recipes for Scout use in camp. Some suit a standing camp (eg Teddy Obear's Stew)
while others work well for either a standing camp OR a hiking camp (eg Creamy Pesto Chicken). For hiking camps, it is advisable to decant ingredients into zip-top bags before you leave instead of carrying heavier glass jars etc.

	*HAYBOX DINNER: Teddy Obear's Irish Stew*
Overview	Haybox: use a solid lidded wooden box large enough for your dutch oven and plenty of screwed up newspaper (as insulation) There are no critical ingredients, so be flexible as you need/desire
Ingredients (per 6-8 youth)	1.5 Kg Chuck steak/gravy beef - cut into cubes 150g flour 2 large onions (abt 300g) 3 or 4 large carrots 6 potatoes 1 turnip 2 sweet potatoes 4 Tbspns olive Oil 2 bay leaves 2 beef stock cubes 500g fresh beans 1/4 pkt Gravy Mix
Method	Cut the vegies into chuncks. Heat the dutch oven on gas ring or fire. Add the oil, some water and the onions to brown them. Shake the meat in a bag with the flour to dust it. Add the meat to the oven and brown it. Add all vegies to the oven, and just cover with water. Heat the whole lot till boiling, and simmer for 5 to 10 minutes. Put oven into your haybox, and pack with crumpled paper. leave for *at least 4 hours* Just before serving, gravy mix can be added to thicken.
	*Creamy Pesto Chicken*
Overview	The recipe below is greatly variable, and all quantities are approximate. There are no critical ingredients, so be flexible as you need/desire This is just as easily prepared in a kitchen as on a fire, using a hotplate or camp oven as preferred.
Ingredients (per 6 people) [qty in this bracket = for 40 people]	450gm chicken - cut into cubes [3kg] 1 or 2 large onions (abt 80g) - chopped/diced [1/2kg] 2 rashers bacon [1/2 kg] 450gm dry pasta [3kg] 150gm vege's (peas, corn etc) [2kg] 300ml cream [2L] 100gm semi=dried tomatoes [800gm] 1 jar pesto (leggos seems to have better flavour) [6 jars] Garlic (as reqd) Chilli (as reqd)
Method	Brown chicken, add bacon and chopped onions (use hotplate or camp oven etc) Boil water as required for Pasta (while meat is cooking) Add garlic, chilli (and any other herbs etc) and Continue cooking meat and onion until chicken is cooked through. When pasta has 5mins to go, add the peas/corn etc to cook in same pot. Drain pasta mix and return to LARGE empty pot. Add remaining ingredients as well as the meat mix. Mix well and warm slightly on your fire/stove to heat it all through. Serve.
	*Camp Curry*
Overview	As usual, the recipe below is greatly variable, and all quantities are approximate. If using dried vege's, allow them to soak/reconstitute before adding to the pot.
Ingredients (per 6 people)	600gm meat - cut into cubes 1 or 2 large onions (abt 80g) - chopped/diced 1.5 cup dry rice 150gm vege's (peas, corn or whatever you prefer) 300ml coconut cream (avail in tins) 1 jar curry paste Extra Garlic/Chilli if required.
Method	Brown meat and chopped onions (use hotplate or camp oven etc) Boil water as required for rice (while meat is cooking) Add curry paste, coconut cream and any extra garlic or chilli etc and Continue cooking until meat is cooked through. Mix well and warm slightly on your fire/stove to heat it all through. Drain rice and serve with curry.