Camping Recipe for Everyone
วันเสาร์ที่ 22 พฤษภาคม พ.ศ. 2553
Whatever the occasion these recipes should come in handy, even if you’re sitting indoors with a troop of sausages and a legion of vegetable kebabs, waiting for the rain to stop, or huddled on the beach round a small disposable grill – and even if you’re short of inspiration, remember that good quality ingredients cooked over a fire will nearly always turn out to be tasty: never be afraid to tinker about with the measurements to find out what suits you best. Also remember, more importantly, that – as long as you’re safe and sensible – the great outdoors is
the most light-hearted cooking stage in the world: it’s something anyone can try and everyone can enjoy – and if your favourite recipe crashes and burns there’ll always be more sausages to play with. Now get your sun hat on,and get out there and enjoy yourself …
Example recipe: Hoki Mini Tikka Kebabs with Cheater Raitha
Serves : 4
Cooking time : 8-10 minutes
This raitha is a cheater because it’s so easy to make – and
is the perfect balance to the spiciness of cumin and
coriander that infuse the fish.
for the kebabs:
- 4 hoki fillets
- ½ pint / 300 ml natural yoghurt
- 2 tablespoons fresh coriander, roughly chopped
-1 teaspoon cumin
- 1 teaspoon paprika
for the raitha:
- ½ pint / 300 ml natural yoghurt
- ¼ cucumber, diced
- ½ teaspoon paprika
In a food processor combine the yoghurt, coriander, cumin and paprika. Do this in short bursts so the yoghurt stays smooth but the ingredients are all well combined. Cut each hoki fillet into four evenly sized chunks. Place the chunks in a bowl and pour the yoghurt mix over the top. Leave this mixture covered and chilled for at least 20 minutes. While you’re waiting, soak 4 bamboo skewers in cold water for 10 minutes (you can alternatively use metal skewers, but they might be a bit big for these mini kebabs) and make the raitha. To do this simply chop the cucumber and mix it with the yoghurt, pour the lot into a serving bowl and garnish with a little paprika. When the fish has had long enough to marinate, thread the chunks onto the skewers, four chunks to a skewer. Place them on the grill over hot coals for 8-10 minutes, turning them frequently. Serve with the raitha as a cooling dip.
Enjoy your food :-)
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