Cook Wild: Year-Round Cooking on an Open Fire

Overview


Everything tastes better in the open air, around a fire. Here are 100 recipes to inspire you to venture outdoors and eat wild all year round. From the simple dishes that sustained our ancestors to feasts fit for modern foodies, the book draws from a rich repertoire of traditional cooking methods and recipes that have been passed down to this day. Whether it's Lebanese flatbread, hot smoked trout, chicken wrapped in clay, or waffles, chocolate bananas and Transylvanian tree cakes, all are simple and don't need ...
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Overview


Everything tastes better in the open air, around a fire. Here are 100 recipes to inspire you to venture outdoors and eat wild all year round. From the simple dishes that sustained our ancestors to feasts fit for modern foodies, the book draws from a rich repertoire of traditional cooking methods and recipes that have been passed down to this day. Whether it's Lebanese flatbread, hot smoked trout, chicken wrapped in clay, or waffles, chocolate bananas and Transylvanian tree cakes, all are simple and don't need special tools. The author has years of experience of cooking outdoors and the recipes, arranged by season, are easy to follow for both beginners and more seasoned campfire chefs.

With clear instructions on selecting wood and making a fire, a range of ovens and cooking methods and even suggestions for wild ingredients to forage, this is a book for anyone who wants to enjoy the thrill of cooking outdoors, with woodsmoke, companionship and fresh air to sharpen the appetite.

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Product Details

  • ISBN-13: 9780711232815
  • Publisher: Lincoln, Frances Limited
  • Publication date: 4/24/2012
  • Pages: 208
  • Sales rank: 1,400,496
  • Product dimensions: 7.70 (w) x 9.70 (h) x 0.90 (d)

Meet the Author

Susanne Fischer-Rizzi is a traditional healer, herbal expert and outdoor specialist. She is a lecturer at ARVEN in Sulzberg, Germany, her school for medicinal plants, aromatherapy and wilderness wisdom, and she has also been imparting her knowledge in seminars, workshops and lectures for over 30 years. She is passionate about cooking on an open fire and has honed her skills on the countless wilderness seminars she has headed. Of her twelve published books, three are available in English: The Complete Earth Medicine Book, The Complete Aromatherapy Handbook and The Complete Incense Book. She lives in Sulzberg in Germany.
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Read an Excerpt

MY VEGETABLE TAGINE A Moroccan-style feast

Serves 4
1 tbsp of olive oil
1 onion, peeled
3 potatoes, peeled
3 carrots, peeled
1 courgette
1 red bell pepper, pitted
1 can of chickpeas, rinsed Sauce:
2 tbsp olive oil
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
1/2 tsp ground cumin
1/2 tsp paprika powder, sweet
1 generous pinch turmeric about 600 g (1 1/3 lb) 3 1/2 cups strained tomatoes salt, pepper
1 bunch flat-leaf parsley

Soak the tagine for about 30 minutes and dry.
Cut the onions, potatoes, carrots and courgettes into thin slices and the bell pepper into long strips. Grease the bottom of the tagine with oil and cover with onion and potato slices. Layer the carrot and courgette slices on top of that, lay the bell pepper strips on top in a star shape and finally put the chickpeas on top. Press everything down if necessary.
For the sauce, heat the oil in a pan and lightly fry the garlic and the ginger. Add the rest of the spices and continue frying. Add the strained tomatoes and let the sauce simmer for 15 minutes. Add the chopped parsley and season with salt and pepper. Pour the sauce over the vegetables. Put the lid on the tagine and fill the dent in the top of the lid with water. Put the tagine over the embers on a tripod or place on a tagine oven and cook for 1 hour.
Eat directly out of the tagine with flatbread. You can also serve couscous with it (see recipe, page 56 and 57).

Alternative: tagine with goulash

In the tagine, fry 1 kg (21/4 lb) 41/2 cups of diced beef or lamb in oil and season with salt and pepper.Then pile up the vegetables on top and cook as in the previous recipe.

Cooking utensils A tagine (about 28 cm/11 inches in diameter), a tripod or a tagine oven, a small pot for the sauce

Fire

A keyhole fireplace or a fire with enough embers or wood charcoal for a tagine oven

Tips

Vegetarian dishes and meat, fish or poultry alike can be prepared gently and deliciously in a tajine. Serve with Moroccan tea in glasses, which is easily prepared as follows: mix equal parts of green tea and Moroccan mint (fresh leaves are best, but dried will do), pour boiling water over and leave to steep for a few minutes. Sweeten to taste with rock candy. In Morocco this tea is served very sweet.

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Table of Contents

7 Foreword:
A Dash of Adventure
10 Fire:The Heart of the Outdoor Kitchen
10 Taming the fire devil
10 The fireplace
10 Fire and wind
10 Flames, embers and ashes
11 Regulations and laws
14 Wood: Heat, Flavour and Atmosphere
14 Kitchen or living room
14 Gathering wood
15 Lighting the fire
15 Different qualities of wood
16 Types of firewood for outdoor cooking
17 Cooking Methods
17 Cooking on embers and ashes
17 Cooking on embers with clay
18 Cooking on a flat stone
18 Cooking in a leaf
18 Ember pit
18 Ember pit, earth oven
19 Ember stones
19 Ember burning
20 Clay pot
20 Skewers
21 Grill rack
21 Wickerwork
21 Pots, roasters, pans
22 Pot stands
22 Jugs
22 The Dutch oven
23 The hobo oven
24 Muurikka
24 Tajine
24 Pressure cooker
25 Fire pit
25 Swedish log fire
25 Cooking in bottles
25 Clay overn
26 The Art of Improvisation
28 Wild Plants for Outdoor Cooking
28 Gathering with care
28 Where to gather
28 What to gather
28 Wild plants as vegetables
28 Wild plants for seasoning
30 Tips for cooking with wild berries
30 Nuts and seeds
30 Herbs for cooking with hay
30 Herbs for tea
33 Baking Bread in the Fire
34 Recipes for All Seasons:
34 Spring
80 Summer
124 Autumn
172 Winter
212 Acknowledgments
214 Index
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