Lovely thread, so many times I have been too tired to make boring food, and ended up being bitterly disappointed eating rubbish in bad restaurants.
Matt, if you read the small print in my chicken recipe you will see that you should only use 1 teaspoon of sand, not great handfulls. You are being wastefull and extravagant.For me camp-cooking should also be quick, try this:
Wokkerd noodles – for 2 pers
2 pk dried noodle, pay a bit more for much better quality
1 onion, chopped
2 cloves garlic, sliced
Ginger
1 can wok veg, or fresh chopped
Oil
Meat, whatever you find, in thin slices
Chilipowder
Boil water, cook noodles 1 min less than instructions, drain and set aside, stir fry onion, garlic, ginger and vegetables, add meat and chilipowder, a bit more oil and the noodles. Stir fry on high heat. Serve.
I have a few more, but they are basically variations of the same theme. There is a big difference in being a place and shopping local perishable ingredients and cooking them, or having everything with you.
Maybe you will take over from this Nigella lady, you just have to show a bit more cleavage, you have got the patter.
Bon appetit
Peter, in Oslo

Here is fast and cheap one for you.
In to the pot or pan go old toasted garlic bread to that add a tomato sauce some thing with bite like spaghetti sauce. On top of the bread add some cheese if it melts all the better. Heat slow it is done when the sauce is half as dry and the cheese has melted. Add that nasty tofo cheese or gust drop the cheese and it veggy. The addition of herbs will set this dish off as will a red wine but for on the road trip I like it fast hot and easy.

Chili is one pot and you can make it veggy if you want to. I do not. A 1 lb helping off beef (or beef and pork) ground is faster cubed works well to. 1 onion some garlic hot chili peppers some tomatoes from the can if you need to but if you can get them fresh so much the better salt pepper and chili powder. To this you can add all manner of odd things 5 spice, baking coca, beans almost any thing. Brown up the meat drain off the fat when cooked add half a teaspoon of salt and bit of pepper and in the chili powder the more the better but a spoon full is a good start chop up the tomatoes the onion chili peppers and crush the garlic drop it all the pot and let simmer nice and low. At this time add in any "secret ingreats" you can think of I like it with coca bit like in mole you do not taste it but more for the mouth feel. Add hotter chilis if you want it hotter. you can eat it all by it self or add it to almost anything, chips, hotdogs, rice grate stuff.

HAHA found some you can take a look at Camping Food & Dutch Oven Recipes

Some of them call for heating a rock in a fire and slapping meat on to cook ahh the sandy goodness. So it may not be for every one

I'm all for heating rocks in fires ;-)

So.... this weekend managed to get to the boat and get a kilo of muscles - here's the vid



however... it's not up to the normal standard so be nice.... did it on my own and had issues with the mic that I didn't notice until I got home... sorry....

Posted on my blog here
Moules Marinières » The London Biker

with the others so far here
cooking » The London Biker

m

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Fame at last!!! Rick Stein eat your heart out, although Matt you'll need to get a



to do it properly.

And bloody hell, mate, look at the size of those, no wonder you couldn't get the whole lot in a pot. Forgot to say of course if you're doing it for more than your pot can hold, then just soften off the garlic (yes you can crush it if you want), shallot/onion and herbs first and then tip it out the pan, divide it up and add in what you need for each pot load. The things cook so quickly you can keep a pot going for hours cooking a few at a time - although you'll need more wine because it tends to "evaporate" once the bottle's open, I find.

The basic steam them in liquid thing is the key, you can use water//cider/anything and they'll cook fine. Oh and a breton friend of mine told me she never adds cream, she just lobs in more butter. The sauce still tastes the same, it's just a different consistancy.

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Alex that's amazing!

Right... this weekend I'm going to try to work through the other recipes here... I reckon 10 is a good number to stop at and see how we're going!

m

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No, no no!!! it can't be food poisoning that stopped this thread. Unfortunatly I have another recipie, this one I just tried.
Fried pasta with tomatosauce
250 g pasta (penne,spiral or shell)
50 g sundried tomato, chopped
4 cloves of garlic, chopped
16 shallot or onion, chopped
½ dl oliveoil
6 thick slices of chorizo or other spicy sausage
6 slices cured meat, ham or lamb
1 can tomatoes, chopped
Parmesan
Boil water, cook pasta for 12 min., add garlic,onion and sundried tomatos, cook til pasta is ready. Drain, add olive oil, meat and sausage and stir fry for 4 min, then add canned tomatoes and bring to heat. Serve with flakes of Parmezan.
This is good for two people.
Wishing you a speedy recovery,
Peter, in Oslo

Wow, thats some real cooking lads!

i prever to keep it simple: Boil Ramen noodles, add can of tuna, spice it up with sause of your fancy. Gives a good meal for one.

As an alternative: fry some onion and/or garlic, add tuna, throw with noodles.

Packs compact and is cheap!
(i will follow the threat for the receipts though yammie!)

suerte,
sanderd

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sorry I've not kept these up guys... two reasons... first was the camera died in Oz in September and needed to be sent back to Canon - who took a month to fix the PCU :-/ Then.... of course I left Australia and all my gear was conveniently in the back of a container... but good news... container arrives UK on 9th Feb so I'm expecting delivery within the next week or so.... what will I do first I hear you all scream in anticipation!?!?!?! (yeah right).

New videos of course.... I have a great place out in the country and I'll be going back over the recipes you've shared here and filming some more - I'll also be adding a few of my own including a chickpea and chorizo stew I discovered last month and I'm going to have a crack at french onion soup for the road.

So... get your thinking caps on - what would you like me to do first?

If you want to refresh your memory of what we've done so far... look here

cooking » The London Biker

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Welcome home Matt. What's the matter, too hot for ya out there?

I was expecting a few roo recipes or maybe goanna stew!

The temps here will have you wearing your thermals in no time, but please no videos of that! ha ha.

I look forward to the next thrilling installment...

Oh, and don't forget to book your place at Ripley and look me up. I'll be the guy cooking with the Cobb oven. This years speciality... freshly baked Cornish pasties... mmm.

Hey Matt, any chance you want to volunteer and give us a cooking demo at the 2010 HU Travellers Meeting at Cooroy North of Brisbane in April?

Shit I should have read this post first, I see you are now in the UK again.

Glen

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Feb 2014, currently travelling the America's on a Tiger 800XC

Live every day like it's your last, one day you'll get it right!!!

Matt....the whole business of putting stuff into a book has eluded many because of cost, volume etc.

I ran across Blurb.com and found it quite interesting as a possibility. I especially like the very small 'print run' option.

Other rider/storytellers may be interested as well - could make interesting gifts.

Grant....this may have utility for HU - I can see it now - Horizon's - The Book.

Anyway...just a thought....

Stephen

Ingredients:

1-2 Bottles of red wine
1 French stick
1 large salami
1 block of cheese

Directions:

Slice cheese and salami with big sharp knife. Place on bread. Wash down with a couple of bottles of plonk before collapsing into your tent. Dream of latin beauties and sunsets and patiently wait for the hangover.

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Did some trips.
Rode some bikes.
Fix them for a living.
Can't say anymore.

Ted, you’re so sophisticated