#FoodieFridays – slow cooked pulled pork

 

Campfire cooking barbeque pulled pork 

Who doesn’t love pulled pork?! And it is amazing cooked over a campfire, just remember to start early as the longer this is cooked the better. We love it for sandwiches the next day, but make sure it is stored in the cool box safely.

Ingredients

4 onions

1 each of coriander seeds, peppercorns, smoked paprika, sea salt, honey and/or maple syrup

Olive oil

Bottle of beer (optional)

 

How

Slice and brown off the onions, I use a mix or red and brown ones…

 Campfire food pulled pork

Mix a tablespoon each of coriander seeds, sea salt, peppercorns and smoked paprika and crush with a pestle and mortar. For camping you can make this before you go, or buy ground….

 

Campfire cooking pork rub 

Add a glug of olive oil and a couple of tablespoons of maple syrup or honey (I use one of each!)…

Campfire rub meat 

By now the onions are almost caramelised so bash a few cloves of garlic, or smoked garlic, and throw in the pan…

 Pulled pork campfire cooking

Score the meat all over and rub the marinade in, and put the meat in the pan.

 Pulled pork barbeque

Put the lid on the pan and roast over the campfire for 3-4 hours. Make sure it isn’t too hot so this is best done over embers and charcoal. 

Campfire cooking pulled pork

I add a bottle of beer halfway through to get lovely sauce and keep the meat moist. This stops the opinions sticking too.

If cooking in a conventional oven roast on high for 30 mins before putting the lid on and roasting on about 170 or gas 3 for 3-4 hours.

 

Who are we?

We are Alison & Phil, owners of The Bells of Hemscott Wild Camping and Beachside Glamping. We love outdoor cooking and created Foodie Fridays on our campsite. 

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Foodie Friday’s – Cheesy Dutch Oven Potatoes

I love cheesy potatoes, and I love Dutch oven cooking so when I stumbled across this recipe by the fab foodie website One Sweet Appetite thought I was in Glamping heaven! Totally recommend a look at their fab website and check out their recipe in details for photographic instructions.

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Here is what you will need:

Potatoes
Bacon
Cheese
Onions
Salt and pepper

(The amounts will vary depending on your dutch oven size)

Start by slicing your potatoes and onion. Chop up the bacon and add it to your warm dutch oven.

Spoon out the cooked bacon. Leave the grease in the bottom of the pan. Here is where you start to layer your ingredients. First potatoes, sprinkled with salt and pepper, followed by onions, cheese and bacon. Repeat layers and cook for 45 minutes, or until the potatoes are soft.

WOW!

#foodiefriday Huevos Rancheros

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We love this recipe when camping. Huevos Rancheros is a simple one pot meal and if you are staying on a farm make sure you get hold of some freshly laid eggs with beautiful yellow yolks.

This version is based on a recipe by Hemsley and Hemsley.

We hope you enjoy, let us know in the comments what your favourite camping recipes are and we may feature them on our blog.

Ingredients

  • 1 medium onion, diced
  • 2 garlic cloves, finely diced
  • 1 tbs oil
  • 2 red peppers, halved lengthways then sliced into strips
  • 2 cans tomatoes or 10 medium tomatoes approx. 800g
  • 200ml water
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 4 eggs
  • a little cayenne or fresh red chilli to your taste, depends on the strength of your chilli
  • 1 small handful of strong cheddar cheese
  • 1 large handful of fresh coriander

How

  • Fry the onion, garlic, spices and bay leaves for 5 minutes until softened but not browned
  • Add the red peppers and fry for a further 5 minutes
  • Add in the tomatoes, stir, season with salt and pepper and bring to a medium simmer for about 10 mins until you have a thick sauce
  • Use a spoon to make 4 holes in the tomato sauce and crack an egg into each one. The eggs will poach in the sauce and cook in 4 about minutes for a runny yolk.
  • Season each yolk with sea salt and black pepper, spoon over guacamole (optional) and sprinkle with grated cheese

Introducing Foodie Fridays

Foodie Fridays are all about great food, shared around a campfire with good company. We share with you some of our own recipes as well as some favourites that we think will work well on a campfire.

One pan meals are ideal for camping, who wants to spend time washing up?! We love this recipe from Good Food Magazine (March 2006).

recipe-image-legacy-id--513559_10

Ingredients
2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat
1-2 tsp harissa paste
1 tbsp olive oil
handful dried fruit and nuts
85g couscous
400g can chickpeas, rinsed and drained
100ml/3½ fl oz hot chicken stock or lamb stock (from a cube is fine)
handful mint leaves, torn

Method
Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.

Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.