Trangia meal ideas

[punkrockcaveman]

There seems to be plenty of folk using trangias on here. I love my 25 and use it atleast once a week, sometimes way more than that and it's a versatile setup with 2 decent sized pans and a frying pan/lid.

I think its about time we had a thread on meals done in a trangia, we have a thread on one pot meals but you can be a bit more adventurous with the trangia.

This is an easy meal we knocked up last night but it's full of flavour.

Ingredients: (bought from Lidl)

Garlic sausage
Gorgonzola Dolce
Pasta

With the big pan, half fill with water and bring to the boil, using the frying pan as a lid to help speed things up. If you have a bit of salt handy whack it in the water. Put the pasta in when you reach a boil, leave the lid off. Keep stirring every now and then to stop the pasta sticking to itself.

Chop up your sausage and stick it in the frying pan, it's got plenty of fat so you won't need any oil.

When the pasta is nearly done, al dente shall we say, take it off the heat, flip up the pan stand and put the sausage on to fry. Get it crispy, then drain the pasta and switch pans again.

Put the cheese in with the pasta, constantly stirring until it goes all gooey and saucy. Add the sausage back in and serve!



It's a super easy one as you don't need any extras for flavour like salt, and the sausage is fatty enough to not need any oil, its literally 3 ingredients and some water, but it's super tasty.

What do you all cook in yours?

 

[walker]

Hi , I to love my trangias am not going to list them all but as for meals here we go,
1" mince, 1 tin of beans and 1 tin of kidney beans and 1 onion plus chilli powder, cook onions and mince then chuck beans and kidney beans all in with powder to taste

 

[Kadushu]

One of my guilty pleasures is simply minced meat fried to death then drizzled with soy sauce, lime juice and lots of black pepper. Of course this can be expanded by adding onion, garlic, green pepper, ginger, etc and serving it on flatbread or rice. I'd cook the rice first and let it sit with the lid on which gives it time to fluff up while the interesting stuff cooks.

Sometimes I make a sausage stew in a Zebra Billy on my trangia. 2 sausages, 1 stock cube, whatever veg I have to hand, water and something as a thickener. If potatoes are among the veg then they will do, if not then I employ rice or lentils; the former provides energy, the latter provides wind, both absorb water. For flavour I favour cumin and mixed herbs stirred in a couple of minutes from taking off the heat. I've managed to burn stuff more times in the Zebra than any other pot or pan, possibly because it's so tall. Anyway, thorough stirring and more water is the solution. Men don't use simmer rings

 

[Island Drifter]

That all sounds good to me! I will have to give this recipe a try.
Chad

 

[billycoen]

I managed to do stewed apples,with packet custard lobbed in,then topped with crushed up digestives,and a sprinkling of cinnamon,all done in the Zebra billy,it looked a right mess to be honest,but tasted lovely.

 

[walker]

Let's have more puddings please

 

[bigbear]

Fresh picked bilberries or your local equivalent, crushed digestives and condensed milk, cooking not required.

 

[bigbear]

As a main course kichiri takes some beating, onions, rice, lentils and spices, look up Elizabeth Davids version which is my favourite but others are out there. Being a dish which you boil then rest its ideal for Trangia cooking, plus if you carry a fresh onion, rice and lentils it takes up very little space.

 

[nigelp]

As a main course kichiri takes some beating, onions, rice, lentils and spices, look up Elizabeth Davids version which is my favourite but others are out there. Being a dish which you boil then rest its ideal for Trangia cooking, plus if you carry a fresh onion, rice and lentils it takes up very little space.

I use the simmer ring quite a lot with the Trangia when cooing with pulses or making rice based dishes.
A hearty Dal takes a lot of beating especially if made with coconut milk.

 

[nigelp]

Simmer in the pan sponges and custard are hard to beat. The ones with a foil lid - chilled counter or off the shelf.

Again the simmer ring and meths works wonders. One fill up will simmer for 20 plus ministers.

I put a loose foil lid on the pan so the water doesn’t evaporate too quickly and a gentle simmer gets the pudding nice a hot all the way through.

 

[Kadushu]

That's reminded me, you can make a "cake in a mug" by steaming it in a pot of water. This one is in a 500ml Kelly Kettle mug, steamed inside a Zebra billy.