Beginners Dutch oven recipes

[nickliv]

Got one last week, but haven't 'christened' it, apart from a scraping of dripping.

What should I try as a first recipe? (I'm a confirmed omnivore, as anyone who's ever seen me will testify.)

 

[g4ghb]

a stew or perhaps a chilli?

....... or bread

 

[g4ghb]

too much choice...... how to choose.....

basically anything that requires a pot or an oven as it can act as either

 

[gavinol]

Really so much confusing..i think bread is good option..

 

[Mesquite]

Try this... our group did it at the moot and it was superb

 

[Tank]

how about this .. http://www.bushcraftuk.com/forum/showthread.php?t=59550&highlight=


i did this yesterday (minus the peas sweetcorn and cream) still came out good.

Edit - Just seen it has already been suggested.

 

[belzeebob23]

you could look here
http://www.dutchovendude.com/dutch-oven-recipes.asp
or here http://www.justdutchovenrecipes.com/index.html for some recipes
as long as you stick to the KISS princeable
when starting out you should have taste food very quickly
Scott

 

[littlebiglane]

I regularly cook this one and always goes down a treat.

http://www.jamieoliver.com/recipes/chicken-recipes/hunter-s-chicken-stew-pollo-alla-cacciat

 

[RiverRatJimmy]

I did an apple and blackberry crumble yesterday and took it round to a mates BBQ, it went down a treat.... Lined the oven with foil, buttered the foil, put in my fruit etc, sprinkled the crumble on top and covered it with a piece of foil.... Put it on the BBQ grills covered the lid in coals, left it about 35mins then took the lid off and put a couple of coals on the foil just to brown the crumble up for a minute or so!
Just started dutch oven cooking myself. Chillies, currys and stews are the obvious choice but you can do so much more.

 

[Rydergrove]

I was recently out cooking up a Polish Recipe that went down really well.
http://betweenthetrees.xyz/camping/dutch-oven-recipe-pork-porter-stew/


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[Tonyuk]

100% a curry, something meaty and spicy. I prefer lighter acidic curries to creamy ones myself.

A hot bowl of curry with rice (or cous cous) is fantastic under the tarp at this time of year. Brew of some sort to go with.

 

[Barney Rubble]

Have a go at pulled pork, it's super simple and very tasty.

Get yourself a pork shoulder joint as well as some carrots, onion and a cheap bottle of cider. Cut the onion in half and lay it on the base of the dutchy along with a few carrots. The veg is there purely to raise the pork off the bottom of the pot. They'll also add flavour and will be quite tasty!

Sit the pork on top of the veg and pour in the cider. Hang it over the fire on a low heat for approx 4hrs, Keep an eye on the fluid levels and top up with water if necessary.

Serve in bread rolls with bbq sauce. Apple sauce is also very nice.

 

[Janne]

To be truthful, everything can be cooked in one, from simple portidges and gruels to gourmet goulashes.

A cooking vessel like this has been around ( materials from burnt clay to cast metals) for Millenia.
I am certain Jesus’ Last Dinner was cooked in one.

 

[ChrisMess]

Check out this website https://www.potjiekosworld.com

About the traditional South African potjie, it’s a 3 legged, round bottom Dutch oven. Lots of recipes.


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[Paulm]

Have a go at pulled pork, it's super simple and very tasty.

Get yourself a pork shoulder joint as well as some carrots, onion and a cheap bottle of cider. Cut the onion in half and lay it on the base of the dutchy along with a few carrots. The veg is there purely to raise the pork off the bottom of the pot. They'll also add flavour and will be quite tasty!

Sit the pork on top of the veg and pour in the cider. Hang it over the fire on a low heat for approx 4hrs, Keep an eye on the fluid levels and top up with water if necessary.

Serve in bread rolls with bbq sauce. Apple sauce is also very nice.

This worked well for a mate and I recently, took the skin and fat off the shoulder first, smothered it in Cajun Blackened Seasoning, smoked over beech wood for an hour or so and then into the duchy with veg on bottom and stock, four hours or so and it was falling apart

Hung the rind above the fire for a few hours to smoke and render and then crisped up on the grill, went down very well with some beer !