Food preperation and cooking for groups

[ChrisO]

I am intending to cook 5 rabbits using different methods, one on a spit and the rest probably in a pit, with either hot rocks or just under the fire.does anyone have any other cooking method suggestions that would take roughly the same time?

on the subject of hygiene what is everyones opion, I am going to get a food hygiene certificate because thats what has been suggested, what does everyone think?

Thanks

Chris

 

[Aussiepom]

Stew, (dutch or bedourie oven). You can cook that for as long as you like and MAKE it be ready at the same time.

 

[Man of Tanith]

Do you need a food hygeine certificate?
I have one due to work but its all common sense stuff in truth.

 

[Ogri the trog]

I am intending to cook 5 rabbits using different methods, snip

on the subject of hygiene what is everyones opion, I am going to get a food hygiene certificate because thats what has been suggested, what does everyone think?

Thanks

Chris

Do you need a food hygeine certificate?
I have one due to work but its all common sense stuff in truth.

Cooking rabbit is quite straight-forward - until you cook it for other people.

If it is a group of friends there is nothing much to worry about, just stick to common sense precautions and basic hygiene requirements.

If, however, you are cooking it for a group, that are not close friends, or maybe have paid to sample your food as part of a course, it becomes a whole heap of red tape.
Food preparation surfaces, washing bowls for hands and utensils, temperature monitoring, traceable sources of meat from registered game suppliers are just a some of the things I have been asked to adhere to get the approval of the Council bean counters.

Good luck

Ogri the trog

 

[rik_uk3]

Stew it with smoked bacon.

 

[mountainm]

Stew it with smoked bacon.

+1 thicken the sauce with black pudding.

 

[rik_uk3]

+1 thicken the sauce with black pudding.

Or lentils

 

[British Red]

Cube, make an egg white and cornflour batter, add chopped chilli, garlic and grated root ginger to the batter, dip the rabbit cubes in then flash fry in a wok. Add sliced mushrooms, soy and balsamic vinegar (not too much of the liquids - just enough to coat the precooked rabbit) sauteeing the mushrooms until softened. Serve on a bed of jasmine rice.

 

[ReamviThantos]

Cube, make an egg white and cornflour batter, add chopped chilli, garlic and grated root ginger to the batter, dip the rabbit cubes in then flash fry in a wok. Add sliced mushrooms, soy and balsamic vinegar (not too much of the liquids - just enough to coat the precooked rabbit) sauteeing the mushrooms until softened. Serve on a bed of jasmine rice.

Check out the Cordon bleu. Gets my vote. Someone has to up the anti for the weekend :You_Rock_

 

[British Red]

Why not? Many international cuisines were designed for simple "one pot" cooking. BB (mrs Red) regularly does three or four dish chinese meals over an open fire.

Lemon chicken anyone?


Lemon Chicken by British Red, on Flickr

We aren't animals after all

I remember foraging blackberries and some apples on the Mors course and using bannock mix and a duck egg to make a rich batter and we had blackberry and apple pancackes. Never seen the point of eating badly

 

[ReamviThantos]

Why not? Many international cuisines were designed for simple "one pot" cooking. BB (mrs Red) regularly does three or four dish chinese meals over an open fire.

Lemon chicken anyone?


Lemon Chicken by British Red, on Flickr

We aren't animals after all

I remember foraging blackberries and some apples on the Mors course and using bannock mix and a duck egg to make a rich batter and we had blackberry and apple pancackes. Never seen the point of eating badly

i totally agree with you Red, oriental would be my choice too. i also love my cooking and loathe to have to make do with boil in the bag to save on carry in weight. My woks are all too big and once i started carting out my cooking gear i'm afraid i might get carried away and require a pulk

 

[British Red]

Theres some nice little spun steel woks around - or try a balti pan with a hole drilled through to fit a simple handle . For me it needs a lid - that pan shape is, in many ways the ultimate "does everything" pan I think (fries, boils and bakes). You can get by with the wide and low billy cans like the Tatonka as well. It all depends what you want from the experience I think - covering the miles is not my bag, its more about enjoying the outdoors, often in one place.

 

[Mesquite]

I remember foraging blackberries and some apples on the Mors course and using bannock mix and a duck egg to make a rich batter and we had blackberry and apple pancackes. Never seen the point of eating badly

And they sure were delicious

 

[British Red]

Funny how food tastes better outdoors huh?

 

[rik_uk3]

http://www.ebay.co.uk/itm/Lidded-Pa...arden_Kitchen_Cookware_GL&hash=item19cdec062d come in different sizes, nice and wide which lets the sauce/stock reduce quickly.

 

[ChrisO]

Sound like we need a Great British bushcraft bake off, whose going to call Mary Berry? Thanks for all the ideas i shall try them on my wife!

 

[British Red]

There are some very talented campfire chefs on the forum - have a search on some of the Dutch Oven threads, Richards impressive cooking set ups and many more. Anything you can cook on a stove can be cooked outdoors after all