Whether you’re heading on a camping trip or off to a self-catering house in the middle of nowhere, these recipes are bound to please all…
Compiled by: Lynette Botha | Recipes, Styling and Photographs: Amanda Lewis
Chef and owner of Saucisse Boutique Deli at The Old Biscuit Mill in Cape Town, Amanda Lewis has put together some delicious recipes suitable to prep ahead of time and cook wherever your holiday takes you – be that at home or in the bush. During a recent trip to Zambia with Greenpop South Africa, Amanda spent over 30 days cooking in a ‘bush kitchen’ using locally-sourced produce and cooking in an energy efficient and eco-conscious way. Amanda believes in sustainability, supporting local producers and reducing her carbon footprint as a restaurateur; she is also currently working on her cookbook, EAT. FOOD., which will be out mid-2016.
Baby potatoes filled with Bacon, Sage and Parmesan cheese
Amanda says: “I love to pre-plan and prep as much as I can in the kitchen. And this recipe takes pre-planning to the next level. If you’re a keen camper then I highly recommend these gems. You can fill your potatoes at home, wrap in tin foil and off you go. All you need to do is throw them in the coals till cooked. However, for this recipe, I will explain how to cook them at home.”
1 kg baby potatoes
400g dry cured bacon
50 g sage leaves
250g parmesan cheese grated
1 Tbsp. dried chilli flakes
Coarse salt and black pepper
1. Heat your oven to 220c’
2. Use an apple corer to remove the inside of the baby potatoes and season each hole with a little salt and pepper
3. Mix the grated parmesan with the dried chilli flakes
4. Fill each potato with a piece of bacon, a sage leaf and the parmesan cheese. Place on a baking tray standing up so the cheese does not fall out once melted and drizzle with olive oil and more salt and pepper for seasoning.
5. Roast in the oven till soft and golden brown. (If camping, wrap them tightly in foil, throw them on the coals and turn every 10 minutes or so until soft.)
6. Serve as a side dish to a delicious steak or on its own with mayonnaise.
• Remove the bacon and add sundried tomatoes to keep it vegetarian.
• Omit the chilli flakes to make it child-friendly.
Grilled Anchovy & Herb-marinated Lamb chops
Amanda says: “I spent a few years sailing around the Mediterranean as a private chef during my younger years and this is where I fell in love with anchovies. My friends and family don’t have the same appetite for anchovies as me, but I have managed to sneak them into many dishes that they love, this recipe being one of them. Anchovies add a fantastic Umami flavour to any dish. I have chosen best end chops for this recipe as they have a good fat to meat ratio. You can marinate the meat in advance – the longer they sit the better they taste. If you’re heading camping or into the bush, make these the day before you leave and keep in a cooler box during your trip.”
12 best end chops
2 lemons, zest and juice
4 cloves garlic chopped
1 handful chopped parsley
1 handful chopped basil
1 handful chopped mint
2 tsp salt
1 tsp black pepper
150ml olive oil
1. Place all the sauce ingredients into a blender and blend until it forms a bright green sauce.
2. Pour the sauce over the lamb and allow marinating for at least 1 hour (overnight is even better).
3. Heat your grill pan till smoking hot or if you are utilizing the braai make sure your coals are very hot.
4. Place the lamb on the heat and leave for 2 – 3 minutes on each side till they’re charred.
5. Once cooked allow to stand for 5 minutes to allow the meat to rest. Add the remaining marinade to you lamb once plated. Garnish with fresh lemon wedges.
• This marinade is very versatile; you can use it on all proteins as well as vegetables.
• This sauce freezes very well so make extra if you can.
Rice Pudding with Salted Caramel and Roasted Peanuts
This will probably be the most inexpensive but delicious dessert you will ever make. Rice is so versatile and people often forget it works well as a dessert too. The sauce for this recipe is also very addictive; any extra sauce can be kept in a jar for up to one month out of the fridge, great poured over ice cream, waffles or eaten with a spoon!
2 ½ cups cooked rice
3 large free-range eggs
1 cup sugar
1 tsp vanilla paste
2 Tbsp butter
2 cups milk
½ tsp nutmeg
½ tsp cinnamon
1 cup sugar
½ cup water
½ cup cream
1 tsp vanilla paste
1 tsp salt
1 cup roasted peanuts
1. Melt the butter with the milk, sugar, vanilla and spices together in a medium sized pot over heat till the milk reaches scalding point. (if you didn’t pre-prep, you can make this in a pot over the braai or gas burner.)
2. Add the rice and stir gently for 2 minutes over the heat.
3. In a separate bowl whisk your eggs for 1 minute till light in texture, add 100ml of the warm milk mixture into the eggs and stir till well blended, then add into the rice and milk mixture.
4. Boil your rice mix on the heat source for 10 minutes then cover with a lid and place into a *Wonderbag or you can use your sleeping bag or, if you’re at home, place in the oven for 35 to 40 minutes till baked.
5. While your pudding is steaming you can carry on with the sauce as it needs your full attention.
6. In a large pot mix the water and the sugar and allow to boil till the sugar water starts to turn golden brown.
7. Once golden add your cream slowly and whisk continuously as it will turn into a rapid boil when the cream hits the hot sugar. Finish by adding the salt and the vanilla to the sauce. Allow to cool before adding to any container.
8. Serve you pudding in bowls, drizzle with the Caramel sauce and top with your roasted peanuts.
*The Wonderbag is a simple but revolutionary, non-electric portable slow cooker. It continues to cook food that has been brought to a boil by conventional methods for up to 8 hours without the use of additional electricity or fuel. www.wonderbag.co.za