A road trip to heaven down the C27
April 24, 2018Senior Safari – Not an Oxymoron
April 24, 2018
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Text: Antoinette De Chavonnes-Vrugt
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If the idea of spending as much time as possible exploring the wilds of Namibia is appealing to you, but the thought of thinking up imaginative, tasty and do-able recipes to make each evening makes you nervous, we have a solution for you! Follow acclaimed Namibian chef and cookbook author, Antoinette, in her camping cooking series in TNN this year. Learn how to make mouth-watering dishes on the coals, on the go and on par with the best foodies out there. From bush breakfasts to pre-made salads and sauces, let Antoinette guide you and make your next camping trip a delicious one.
ONE POT CAMPING MEAL
The following one-pot meal will make your life so much easier on a camping trip. It is less mess, and if you hate dishwashing like I do, will be an absolute blessing. Your whole meal is ready in one go. A cast iron pot and a big pan will be your best friends.
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BIG PAN BREAKFAST
This dish is a combination of all our favourite breakfast ingredients in one big pan. This is an excellent way to feed larger crowds and it can be cooked on a stove, on gas, on the fire, or anywhere in the veld. You can add or take away ingredients to suit your taste. Serve with freshly baked bread, butter and home-made jam.
Ingredients:
- 2 LARGE ONIONS, SLICED
- 20 ML COOKING OIL
- 3 CLOVES OF GARLIC, CRUSHED
- 125 G BACON PIECES (OR BACON RASHERS, DICED)
- 250 G PORK SAUSAGES CUT INTO PIECES
- 1 GREEN PEPPER, DICED
- 100 G BUTTON MUSHROOMS, SLICED
- 1 X 410 G TIN CHOPPED TOMATO
- 1 X 410 G TIN BAKED BEANS IN TOMATO SAUCE
- 100 G GRATED CHEDDAR CHEESE
- 6–8 EGGS
- A PINCH OF SALT, FRESHLY GROUND BLACK PEPPER AND A PINCH OF SUGAR TO BALANCE THE ACIDITY OF THE TOMATO
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Method:
In a large frying pan heat oil and sauté onions until golden. Add bacon pieces, garlic and pork sausages and cook until brown.
Add green pepper and button mushrooms. Continue to stir-fry until soft. Add baked beans and chopped tomatoes. Season to taste, add sugar and allow to simmer for a few more minutes.
Use the back of a soup ladle to make hollows in the sauce and break an egg into each hole. Cover the pan with a lid or foil and cook until the eggs are done.
Sprinkle grated cheese over the breakfast pan and serve with the farm-style health bread that you can bake and freeze before the trip.
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Pair with: FARM-STYLE HEALTH BREAD
This bread is very easy to make because all the ingredients are mixed together with a spoon and left to rise in the baking tins. No kneading or double rising is necessary. This recipe makes a generous portion of bread, which is wonderful because it freezes very well.
Ingredients:
- 2 X 10 G SACHETS INSTANT YEAST 2 LITRES LUKEWARM WATER
60 ML BROWN SUGAR OR HONEY 15 ML VINEGAR - 30 ML OIL
- 30MLSALT
- 375 ML COMBINED INGREDIENTS, FOR EXAMPLE, CRUSHED WHEAT, RAISINS, SESAME SEEDS, SULTANAS, DIGESTIVE BRAN, CHOPPED PECANS OR WALNUTS, MOLASSES BRAN, LINSEED, WHEAT GERM, COCONUT, OATMEAL, CARAWAY SEEDS, RYE FLOUR, ETC.
- 500 ML CAKE FLOUR
- 3 LITRES (12 CUPS) WHOLE-WHEAT FLOUR CRUSHED WHEAT OR SEEDS TO SPRINKLE IN TINS
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Method:
Mix the yeast with the cake flour.
Add all the remaining ingredients and beat well with a large spoon until evenly combined to form a heavy batter.
Grease four average loaf tins and sprinkle crushed wheat or seeds into the tins. Shake out the excess.
Divide the batter between the tins to make them about half full, smooth the top and sprinkle with seeds or crushed wheat.
Allow to rise in a protected spot for about 40 minutes or until the tins are quite full.
Bake at 190°C for at least 1 hour or until well browned and thoroughly baked if tested.
Remove from oven and allow to cool in tins for a while to shrink slightly and ensure easy removal.
Loosen the sides and shake the tins from side to side to release the loaves.
Turn out and allow to cool on a wire rack. Enjoy![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Enjoy more recipes from Antoinette De Chavonnes-Vrugt’s kitchen with My Hungry Heart and Life on a Table.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
This article was published in the Autumn 2018 issue of Travel News Namibia.
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