Download Bbq & Campfire Recipe Book (Summersdale Cookery) by Alastait Williams PDF
By Alastait Williams
This quantity incorporates a choice of recipes for fish fry and campfire nutrition. The recipes diversity from previous favourites to the extra adventurous, and are followed by means of sensible tricks on cooking outdoor.
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Additional info for Bbq & Campfire Recipe Book (Summersdale Cookery)
Sample text
DO eat plenty of salads, fruit and vegetables! 36 Conversion Chart and a Note about Weights, Measures and Cooking times Where possible I’ve tried to include both imperial and metric measurements where quantities are specified, and of course the conversions are approximate. Generally for herbs, spices, oils, sauces and condiments, the measurements are in teaspoons or tablespoons and are designed to denote just that, rather than acutely specific volumes. The point is that barbecue and campfire cooking are one part science to three parts art to five parts sheer trial and error, so I’d use the recipes as a guide rather than the law.
4 oz / 100 g canned crabmeat 3 oz / 75 g ripe mango 2 tablespoons mayonnaise 1 small red chilli, deseeded and finely chopped 2 salad onions, chopped 3 tablespoons lemon juice 8 large basil leaves 2 cucumbers cut into batons, to serve Peel and finely chop the mango, which if ripe enough should have a soft and slightly stringy consistency, and combine it in a bowl with the chilli, salad onions, lemon juice and mayonnaise. Finally, add the cooked crabmeat, stir well and refrigerate until needed. Just before serving stir in the basil leaves, roughly shredded, and serve with the cucumber batons.
Cook them for 2-3 minutes on one side, or until the surface is a golden and slightly charred brown. Flip the slices over and as the other sides cook place the tomato halves on top. Sprinkle a handful of chopped black olives over each slice, and add a smattering of grated Parmesan (the fresh stuff is best if you can get it). After 2-3 minutes remove the ciabatta slices and serve on a large dish. 56 Fish and Shellfish Fish and shellfish are, for me, the best part of a barbecue meal because they are simple, light and incredibly responsive to smoke and other flavours.