Monday, 9 May 2016

BIG QUESTIONS: if you had all day, what would you cook at camp?



This is  a recipe from my new book, The Camper Van Bible. While the book isn't exclusively about food it does contain a section about food. The section lists some of my favourite and go to recipes. There are some classics in there as well as a few new bits and pieces and even some thoughts on smoking oysters... wooo!

But, given the big question of what I would cook if I had all day to cook at camp, it'd be this, without a doubt. It's one for those days when all you want to do is chug a few beers and cook over an open fire. It's perfect for a Roadii fire grill or a Kotlich and is flipping delicious.

It’s easy to prep but does take some cooking time. It’ll all be well worth the effort though, once your guests tuck in. The rich flavours will remind you of Thai and Asian dishes. Serve with sticky Thai rice for an extra authentic touch.

If you can’t light a fire, then you can always cook this over a very low heat, just make sure you have enough gas.

SLOW COOKED SHIN OF BEEF WITH CORIANDER & STAR ANISE

For 4
4 beef shin joints
An inch of fresh root ginger, chopped
1 large onion chopped
2 fresh red chillies, chopped
2 large cloves of garlic, chopped
A large bunch of coriander
1 tbsp soy sauce
1 tbsp mirin
600 mls (about a pint) beef stock
2 whole star anise
Vegetable oil
A few baby carrots (or carrot batons) and mange tout

Heat the Dutch oven over the fire until water sizzles in it. Then add a few drizzles of vegetable oil and seal the beef shin pieces. Remove and put aside. Then remove the oven from the heat a little (raise it up on its tripod) and add the onion, garlic, chilli and ginger. Allow it to soften for a couple of minutes before adding the star anise, stock, soy sauce, mirin and the chopped coriander. Bring to a simmer and then add the beef, making sure it is covered with the stock. Simmer for 2 hours. About five or six minutes before serving check for seasoning then add the carrots, then the mange tout about three minutes later.

Serve to delighted and - by now flipping ravenous - guests.

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