You are currently browsing the category archive for the ‘Cauliflower’ category.

Strange things can happen when you’re camping in West Wales. Mostly some random cooking (although that’s not always restricted to camping in West Wales as far as I’m concerned!) Not the best, most amazing Cordon Bleu meal. But, good food cooked, where the atmosphere and location are some of the ingredients.

I like cooking away from home with limited resources. At home I can pick up an onion, meat, garlic, spices, potatoes, whatever I like really. And if I run out, I can pop down the road to Asda which is open 24hrs (don’t get me started on that one) When you’re camping, you either have to take everything with you, or buy it there. We took almost nothing with us.

We had with us: Lemons, limes, apples, oil, salt & pepper, a bbq, some applewood smoking chips (as you do) a gas stove and various cooking pots.

Now me being me, I decided we would only buy ingredients that were local and in season (as if resources weren’t restricted enough!) So for dinner we bought: Chicken thighs (2), beetroot (a very fresh bunch with leaves), potatoes (local, new, medium in size), peas (1st of the new English season) a butternut squash (spot the obvious unseasonal ingredient!) and a cauliflower. These ingredients could have gone many ways. For me it said baked beetroot & potatoes, smoked chicken and a pea & cauliflower salad. The vegetables were incredibly fresh. Leaves and stems on the beetroot standing proudly, and the peas the sweetest and freshest I’ve had in ages.

So I sparked up the bbq. Hot coals kept in the middle, potatoes and beetroot around the edge & lid on. If you haven’t ever tried a BBQ with a lid, I can highly recommend it. It’s changed my cooking life! A great outdoor oven, keeping the heat in and giving a lovely smoky flavour, whilst crisping up the food. Pretty easily controllable, and more versatile than you might imagine.

Camping BBQ’d dinner:

  • If you’ve got them, and I do recommend you give them a try, put a couple of handfuls of smoking chips in a container and cover with water.
  • Important to get the bbq hot and put the beetroot and potatoes on first. The beetroot and spuds will take anything from 45mins to 1 1/2 hrs. Planning is everything if you want to eat before the sun goes down when camping!
  • Put a pot of water on to boil and blanch the peas and cauliflower in batches. I like to use as much of the leaves of the cauli as well if I can. When they’re tender drop them into cold water to refresh, stop cooking and keep their colour. Drain.
  • Zest the lemon (I think I used a paring knife and then shredded it best I could!) and add to the peas and cauliflower. Season with olive oil, salt & pepper.
  • The squash can go on the bbq with the other veg now and a fistful of the smoking chips. As you can see, just 1/4 or 1/2 the squash, and obviously drain the chips!
  • Season the chicken thighs with salt, pepper and olive oil. They’ll probably take 1/2 an hr 45mins ish. So put them on about the same time as the squash. They’ll more or less take the same time.
  • Put the lid on the bbq and turn the chicken, preferably only once. You want to keep in all the heat and smoky flavour.
  • Sit back and enjoy a well-earned glass of something cold, downwind!

Smokin! And why you need to be upwind.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 4 other followers

Monthly archives

July 2017
M T W T F S S
« May    
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Top Clicks

  • None