Keep it simple and focus on the fire: how to cook and eat on a camping holiday | Life and style

HAllie Fisher has spent much of her life camping.During his childhood, his parents took the family to the bush, where his Zimbabwean father put his knowledge of braai to use [a social custom similar to barbecuing that’s popular in South Africa, Namibia, Zimbabwe and Zambia] Start a campfire for cooking.

“My dad was very used to fire because African braais use wood for cooking,” he says. “mother [who was a chef] I was leaning towards that by cooking with fire and charcoal, so I ate a lot of Indonesian food, Japanese food, stir-fries, steaks, etc. ”

Just a month after getting his driver's license, Fisher went camping in the bush with his two best friends and his “most basic equipment”: a ball.

However, not all trips were successful. Once, he says, while camping with his friends, “we decided to be big burly guys and try to spear a fish and cook it like fried fish and chips.'' . They speared several beautiful-looking white fish, but when they cut the fish open, it was “absolutely stinky.”

“They were slow and easy to spear, because they tasted awful. [couldn’t] They even used me as bait… I was 17 years old and too proud to admit it, so we forced ourselves to refuse, but the next night we ate pasta and sausage. It was just that. ”

This experience taught me a valuable lesson in realistic expectations. “Even though I’ve been fishing for 25 years, I know that if I relied on it, I would probably starve to death.”

campfire cook ingredients

Fisher is now advising campers on how to use fire to prepare “delicious, simple and interesting” food. YouTube channel and the cookbook “Fire to Fork.” He developed a “framework of rules” for camp cooking.

Fisher prepares a “simple but interesting” campfire meal. Photo: Grace Picotte

“Firstly, all the ingredients should be available in the supermarket or butcher shop so that no matter which small town you stop in, you can get the right ingredients,” he says.

“Secondly, to save time and water, meals should make minimal mess, so nothing requires more than one cooking utensil (pots and pans, etc.). And Third, everything is cooked over fire.”

The key is to simplify the process so you can lighten your load and take advantage of readily available ingredients, such as vacuum-packed meat. He says this can be stored in the cooler for “a week.”

“Too many people rely on canned food and hiking meals, but nothing needs to be that robust.

“Most people are only going away for the weekend or a long weekend, so feel free to bring soft cheese, chicken, salmon and lettuce. Bring 12 eggs and some fresh garlic and ginger and you'll have a really delicious fried rice or omelet. To do.”

Harry Fisher preparing lamb cutlets
“Lamb cutlets go with almost anything.” Photo: Grace Picotte

Fisher's staples include “salt, pepper, cooking oil, hot sauce, Kewpie mayonnaise, sugar, sesame seeds, soy sauce, sesame oil, mustard, stock, and cold drinks.” This is the basic stuff you probably have around your kitchen or have. You can easily continue using it even after returning home.

He also encourages people to embrace dishes and recipes that are already cooked over the fire, such as “teriyaki beef, great Argentinian steak, garlic shrimp, and even smoked bagels.”

“I think any grilled seafood is great…and of course, lamb cutlets go well with almost anything,” he says. “Just stick to the basics and stick with it.”

start a fire

What is the biggest basic of them all? Assemble a campfire. Fischer says starting at the coal terminal, making sure there's not too much smoke and working on thermal control is “a tough thing to put into practice.”

“Let's cook like we're on a camping vacation.” Photo: Grace Picotte

“Don't worry too much about expensive equipment,” Fisher says, but you'll need a grill grate or portable braai to hold your pots and pans.

He advises campers to source firewood from local suppliers rather than relying on hardware stores or gas stations. This is because an expert should have firewood suitable for cooking.

He recommends starting with boiled foods such as pasta. “It doesn't really matter if the water boils a few times during learning; it tends to go out a little anyway, and it's a kind of self-control.”

Once you get a little more used to it, you can use the fire just like a barbecue. “If you put the grill on and you see your food cooking, don't be scared. Just take it off if it's burning,” he says.

“It's the most sociable and easiest way to learn to cook with fire. Plus, who doesn't like watching their food being cooked in real time?” and show. “

Harry Fisher's Ultimate Fish Wrap

After a lot of research (in other words, eating too many wraps), I finally came up with a simple and delicious recipe. That's what this fish wrap is all about. Fellow Western Australian YouTube personality and king of fish wraps, Brodie Moss would be proud of these too.

I love stickleback salmon or mangrove jack for this wrap, but any fresh white fish you can get will work.

Fish wrap with oyster sauce and breadcrumb coating
Wrap the fish in oyster sauce and breadcrumb dough and serve with sliced ​​cucumber. Photo: Grace Picotte

preparation 3 minutes
Cook 10 minutes
service 2

Equipment: Frying pan or wok, thermometer

300g fish fillet
Oyster sauce
Breadcrumbs (crushed rice)
crispy Effective as a gluten-free alternative)
Rice bran oil 1L
kewpie mayonnaise
2 laps
soy sauce
1 lemon
cut into wedges
1 cucumber

Leave the flour and eggs at home. Perfectly battered fish don't need them. Alternatively, cut the fillet into 2cm wide strips, brush with oyster sauce and roll in breadcrumbs. There's no need for salt and pepper as all the flavor is in the oyster sauce.

Heat the oil in a deep pot like a wok or camp oven to 180℃ and add the fish until lightly browned. Please note that the color will remain even after you take it out.

While the fillets are cooking, mix together the wasabi and mayonnaise to taste. Even if you don't like the spiciness of wasabi, you can add a little bit to it to make it more refreshing.

Once the fish is cooked, generously brush the wrap with wasabi mayo and add a few drops of soy sauce. Add fish, a little squeeze of lemon, cucumber slices, wrap and serve.

  • This recipe has been adapted from: fire to forkavailable from Exploring Eden (SRP: $39.95).



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