Trangia Recipes

[Glosfisher]

For my sins (which must have been heinous and manifold) I run an Explorer Scout Unit in darkest Gloucestershire. We're gearing up for the Duke of Ed's Bronze expedition and had our practice venture two weekends ago in the Peak District

The biggest problem (apart from the vile weather) was the cooking, they were using Trangias. They were very unadventurous - pasta and pesto for main meal - and it clearly affected morale by Sunday morning.

I have limited experience of Trangias but I can cook a decent meal on one, although this weekend I did rabbit stew with veggies for 18 Cubs on an open fire. Does anyone know of a book or resource for Trangia recipes? Would one of the American books on Dutch Oven recipes be adaptable?

I'd like to conclude the summer term with a big Trangia cook-in for the Explorers in a couple of week's time so any suggestions would be welcome.

Thanks

 

[groundhog]

Try this may be of use


http://www.scoutorama.com/recipe/index.cfm

 

[Ben Trout]

Not much help, but I'll get the ball rolling.

Any easy breakfast that is easy to clean up after is boiled eggs and frankfurter sausages. Cook all in one go in boiling water. Take water for hot drinks once it comes to the boil. Chuck in a bit of washing up liquid once the cooking is done and the pot will be pretty clean by the time they've eaten and enough hot water to do plates and stuff. Some crusty rolls or such like and they'll be pretty sorted for the start of the walk.

I've done a successful curry before. Fry meat and put to one side. Cook and drain rice, then add sauce, meat and veg. Warm up and it's ready to go.

I should imagine a lot of rice or pasta dishes could be done much the same way. Perhaps you could have a play and see what can be achieved with one pan?

Have a good expedition.

 

[rik_uk3]

A quick recipe for your scouts

In the big pan boil up a packet of Batchelors dried vegetables, remove from heat and allow to hydrate for a while. Add a can of corned beef cut in cubes, bring back to boil to let the corned beef 'stew' and thicken with a sachet of oxtail cup o soup. (you can soak the veg in cold water for a couple of hours before cooking and this will help hydrate them fast). Fresh veg works fine too, just dice into small pieces to save on fuel.

Make up some 'smash' spuds and serve. You can add a good amount of Patak's curry paste and serve with five minute rice for a quick curry, serve with ready made nan bread or home cooked bannock

Fresh chicken thighs (two per person), bring to the boil and using the simmer ring, simmer for 20 mins then make up some 5 min pasta and cheese sauce (freeze the chicken at home first, cook on day one or when thawed)

One pan, frankfurters and 5 min pasta

Tinned stewed steak (£1) makes a good base for a quick stew

Chorizo slices, with onions mushrooms and peppers (Trangia fry pan and simmer ring, slow cooked) then mixed with small diced spuds and fresh salad, mop up the pan juices with bread. Cook spuds in advance, this dish can be served warm or cold

Richard

 

[verloc]

Personal fave for the trangia concerns Chorizo sausage again (gotta love it - lasts forever and tastes great),

1) cut chorizo into chunks, fry off in a little olive oil on the frying pan,
2) cut some mushrooms and peppers and whack in
optional 3) slice some haloumi cheese and add this
4) cook for a few mins - basically until you think your starting to burn the sausage..but that could just be me.
5) Good ole splash of balsamic vinegar

spoon / pour into a tortilla.

tasty, quick and easy.

hungry now!

The two greatest additions to my pack for cooking outdoors are olive oil and balsamic vinegar - I honestly cant believe the difference it has made.

 

[Deleted member 4605]

Some good ones already - my recipes are very similar.

The best trick I learnt with my Trangia was that rice and pasta (and even potatoes if small enough) don't have to be cooked continuously. Bring them to the boil, cover, and set to one side. By the time you've cooked your meat/sauce etc. they'll be done and ready to eat.

 

[Deleted member 4605]

Chorizo (again!) risotto. Briefly fry the sausage and some chopped onions in a pan, add the rice (to soak up the juices) then water, peas, carrots, peppers etc. Chuck in some stock cubes and let it simmer away. Watch out for it sticking though - the pans are a to get clean if you let it burn/boil dry.

Chicken curry. Bring some rice to the boil, then set it to one side. Fry some diced chicken in a little water/oil. Throw in some onions/peppers again if you want. Once it's cooked through chuck on some pataks curry paste to taste, then some campbells condensed soup (I like chicken, I tried both mushroom and tomato as well). Mix it all up, heat some more and serve with the rice (which should be nicely done by now). Cracking curry.

Second tip - if you do burn food to the pan, chuck in some water and leave it on the heat for a bit. Much easier to clean afterwards.

 

[scanker]

That's a good trick. You could try making a pot cosy. I made a good one for a Ti mug from silvered bubble wrap, although you can also use karrimat type material. Saves a lot on fuel and as the food cooks gently the pans are easier to clean.

 

[StJon]

Like schwuk said you don't have to cook continuously, if you have two pots one burner you can do haggis, neeps and tatties. Bring synthetic covered haggis upto the boil in one pot, cover remove and cover, put neeps and tatties on. Every now and then bring haggis back up to boil. When neeps are done recite Burns and enjoy.
jon

 

[verloc]

I didn't even think about taking the pan off the burner and not cooking continuously - that really opens the options up - you can tell I'm new at this!

 

[squantrill]

Mmm

1. Baked beans and chicken hotdog sausages
2. Chicken curry when simmering the curry put your flat bread on top to steam
3. Find chicken and smash (fry chicken chunks salt pepper then fill up with water little bit of islay malt for taste, and cheese and onion smash)
4. Soup of course
5. Burgers if you boil them otherwise the pan gets crus stuck all over

Best success I have had with the trangia is liquid foods anything thats solid will require lots of lubrication (oil,water). I also found the burn time a limt to on certain foods so much so that I use a wood fired burner sometimes and use the trangia pots on the fire to allow mw to cook longer.

Experiment is the best way..

 

[Nyayo]

Veggie chilli*
- oil, chopped onions. Fry.
- add tin of kidney beans, chopped peppers, water. Boil.
- have bag of salad (or wild greens), grated cheese, tortillas and pickled chillis on standby.
- add chilli powder to taste.
- spoon into tortillas, top with cheese, salad, pickled chillis, sour cream. Serve.

Worked for me and the boy last Bushmoot very nicely.

N

*reading this back, it comes across all Gordon Ramsey in delivery...

 

[scanker]

Certainly does. Veggie chilli. Done.

Not really a recipe, but the pouches of microwaveable rice, can just be added to stews or curries and warmed through. They don't require cooking as such.

 

[Shambling Shaman]

Personal fave for the trangia concerns Chorizo sausage again (gotta love it - lasts forever and tastes great),

1) cut chorizo into chunks, fry off in a little olive oil on the frying pan,
2) cut some mushrooms and peppers and whack in
optional 3) slice some haloumi cheese and add this
4) cook for a few mins - basically until you think your starting to burn the sausage..but that could just be me.
5) Good ole splash of balsamic vinegar

spoon / pour into a tortilla.

tasty, quick and easy.

hungry now!

The two greatest additions to my pack for cooking outdoors are olive oil and balsamic vinegar - I honestly cant believe the difference it has made.

Got to try this sound great...

 

[jackmcmanus21]

Personal fave for the trangia concerns Chorizo sausage again (gotta love it - lasts forever and tastes great),

1) cut chorizo into chunks, fry off in a little olive oil on the frying pan,
2) cut some mushrooms and peppers and whack in
optional 3) slice some haloumi cheese and add this
4) cook for a few mins - basically until you think your starting to burn the sausage..but that could just be me.
5) Good ole splash of balsamic vinegar

spoon / pour into a tortilla.

tasty, quick and easy.

hungry now!

The two greatest additions to my pack for cooking outdoors are olive oil and balsamic vinegar - I honestly cant believe the difference it has made.

that does sound amazing....easy too

 

[Glosfisher]

Guys,

Thank you for all these suggestions, very much appreciated:You_Rock_

 

[Deleted member 4605]

I forget about good old baglettes. Crack a couple of eggs into a ziploc bag, add cheese and whatever else you want (onions, peppers etc.) seal and drop in a pan of simmering water. Comes out looking a bit plastic-y, but is done quickly and more importantly cleanly.

 

[Shambling Shaman]

I forget about good old baglettes. Crack a couple of eggs into a ziploc bag, add cheese and whatever else you want (onions, peppers etc.) seal and drop in a pan of simmering water. Comes out looking a bit plastic-y, but is done quickly and more importantly cleanly.

Oooohhh simple I like that...

 

[rik_uk3]

Another useful thing to take camping is a wide mouthed Thermos food flask
http://www.argos.co.uk/static/Product/partNumber/3400463/Trail/searchtext>THERMOS.htm

cooks pasta, spuds, stew etc, also very good for hydrating dried veg. Google haybox cooking and you will find some interesting ideas

 

[tommy the cat]

Swop the kidney beans for kidney beans in chille sauce... makes a nice chilli have an extra depth of flavour for an extra 20p or so.
Dave