By Alastait Williams
This quantity features a number of recipes for barbeque and campfire meals. The recipes diversity from previous favourites to the extra adventurous, and are followed via functional tricks on cooking outdoor.
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Extra info for Bbq & Campfire Recipe Book (Summersdale Cookery)
G. fish and poultry, or lean cuts of beef and lamb, with fat trimmed away where possible). 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.
Meanwhile, slice the loaf into rounds 2 cm / 1" thick. Brush a little olive oil over both sides of each slice and place them directly on the barbecue or campfire grill. 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.
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. I don’t think there’s a single recipe here that will be entirely ruined by an overzealous application of paprika or the gratuitous omission of salt – in fact, it’s possible they might be improved by it so experiment away, and when you do make a ‘mistake’ or defining discovery pretend it’s what you intended all along. It works for me, anyway.
Bbq & Campfire Recipe Book (Summersdale Cookery) by Alastait Williams