Nick Nairn's camping recipes Geared up for cooking - Tiso

Nick’s essential cooking kit:
• 2 decent sized saucepans, one lid
• Non stick frying pan
• Heatproof spoonula or wooden spoon
• Colander or sieve
• Plates
• Serrated breadknife (will always come in handy!)
• Some proper cutlery (always better than plastic, especially
if you’re making a bit of an effort with the food.
• Pepper mill and a small tub of sea salt
• Couple of teatowels
• If you are away for a while, a small chopping board and a
good cooks knife will be essential. For short trips, do the
prep in advance.
• Some kitchen foil will always come in handy
• Bin bags
• Some sheets of kitchen paper.
• Plastic tubs to store prepared ingredients in.
• Cool box
Geared up for cooking
Nick Nairn’s camping recipes
Visit your nearest Tiso store for all your camping essentials
or shop online at tiso.com

Lite bites
‘I am delighted to be working with Tiso. Together we wanted to demonstrate
that with the right equipment, advice and of course great recipes, camping
can be a fantastic experience for the entire family.’
Nick Nairn
Lite bites
• Scrambled eggs and smoked salmon
• Chanterelle mushroom omelette
Main meals
• Thai Green Curry with perfect basmati rice
• Tortellini (shop bought) – tomato sauce, basil
and parmesan
Soups
• Chicken miso soup with noodles
• Potato, wild garlic and herb soup
Tiso have teamed up with Nick
Nairn to provide 6 tasty, easy to
follow camping recipes with a
utensils check list, to ensure that
you have all the cooking kit you
need. With these recipes you
should have every meal covered
meaning that camping food can
be as good as home food.
Serves 2
Ingredients
4 eggs
10g (1/2 oz) lightly salted
butter
40g (11/2oz) smoked salmon
Lemon juice and freshly-ground
black pepper, to serve
Serve with organic bread
Scrambled eggs and
smoked salmon
Chanterelle Mushroom Omelette
Serves 1
Ingredients
25g butter
100g chanterelle mushrooms
2 eggs, beaten
salt and freshly ground black
pepper
fresh herbs
Method
Beat the eggs in a bowl and roughly mix. Melt
the butter in a heavy frying pan over a low
heat. Add the eggs and cook on a low heat for
2-3 minutes, stirring and scraping the pan
continuously.
Once the eggs have reached a luscious,
creamy consistency, remove them from the
heat.
Top with the smoked salmon, scrunching the
slices slightly to create a little height. Serve
with a few drops of lemon juice and some
freshly-ground black pepper.
Method
In small non stick frying pan melt the butter
and add the mushrooms. Cook for three
minutes until soft.
Add the egg and season. Cook on a low heat
for 4-5 minutes until the egg is cooked.
Turn out onto a plate upside down.

Serves 4-6
Ingredients
For the Thai green curry paste:
6 long green chillies, seeded and
chopped
2 stalks of lemon grass, roughly
chopped
50 g (2 oz) fresh coriander,
stalks and all, chopped
3 kaffir lime leaves
1 teaspoon ground cumin
2.5 cm (1 inch) galangal or
fresh ginger, peeled and
chopped
2 shallots, chopped
3 garlic cloves, peeled
Finely grated rind and juice of
1 lime
150 ml (5 fl oz) vegetable, fish
or chicken stock
For the curry:
400g King Prawns
4 tablespoons sunflower oil
1 onion, finely chopped
1 red pepper, sliced
6 tablespoons bought or fresh
Thai green curry paste (see
above)
2 x 400ml cans coconut milk
400 ml (1 rinsed out coconut
milk can) vegetable stock or
water
3 kaffir lime leaves
175 g (6 oz) small broccoli
florets
75 g (3 oz) mange tout
2 courgettes, sliced
2 tablespoons torn fresh basil,
plus extra for garnish
2 tablespoons torn fresh
coriander
Maldon salt and freshly ground
black pepper
Thai Green Curry
with perfect basmati
rice
Method
Make the curry paste at home, before setting
off. Place all the prepared ingredients into a
food processor and blitz until they form a
smoothish paste. (This makes more than you
need but it isn’t practical to make any less –
keep in a jar in the fridge, covered with a layer
of oil or just freeze it) Put the amount you
need into a tub for transport.
Top tip: It’s also worthwhile chopping your
ingredients in advance, to save on bringing
along a chopping board, knife etc.
To make the curry, heat 3 tablespoons of oil
in a large pan until smoking and add the
sliced onion and red pepper. Cook over a high
heat until the onions are just beginning to
catch and go brown around the edges.
Stir in the curry paste, cook for 1 minute,
then pour in the coconut milk, stock and lime
leaves. Bring to the boil then turn down the
heat and simmer gently for 10 minutes.
Add the broccoli and simmer for 5 minutes,
then add the mange tout, courgettes and
prawns and simmer for a further 5 minutes or
until the veggies are tender and the sauce
slightly thickened.
Divide the curry into four bowls, serve with
Perfect Basmati
Perfect Basmati Rice
To achieve success, always wash the rice
first under cold water until the water runs
clear indicating that you’ve got rid of most of
the loose starch clinging to the rice grains.
Then cook it in a large amount of water,
(about 10 times the volume of rice), in a
large pan. Bring the rice to the boil over a high
heat. Once boiling , stir well , reduce heat and
simmer for exactly 8 minutes. Check the rice,
it should still have a slight crunch, drain well
in a sieve, then return the rice to the pan
cover with a tight fitting lid and leave to stand
for 10 minutes in a warm (not hot) place. Lift
off lid and use a fork to fluff up the grains,
and voila perfect basmati.
Top tip: You could make the rice in advance
and heat it through by placing in a sieve or
colander with kitchen foil lid and placing it
over the curry whilst it simmers. Stir
occasionally to distribute the heat.
Tortellini with tomato sauce,
fresh basil and parmesan shavings
Serves 4-6
Ingredients
250g packet fresh tortellini
6 tbsp olive oil
2 x 400g cans whole Italian
tomatoes, chopped
To finish
Few leaves of fresh basil,
optional parmesan
Serves 4
Ingredients
600g fresh chicken stock
2 x 18g sachets Yutaka
Japanese Miso Soup paste
2.5cm piece root ginger, peeled
and thinly sliced
1 carrot, cut into thin strips
1 bunch salad onions, washed,
trimmed and thinly sliced
190g pack cooked chicken
skinless breast fillets, thinly
sliced
225g bag baby spinach
2 x 150g packs Amoy Straight To
Wok Traditional Medium Noodles
Serves 2
Ingredients
15g butter
1/2 red onion, peeled and finely
chopped
6 garlic cloves, peeled and sliced
300ml chicken or vegetable
stock
1 medium floury potato, peeled
and sliced
2-3 tbsp double cream, and a
little extra for serving (optional)
A big handful of mixed fresh
herbs eg parsley, tarragon,
chervil, finely chopped
Maldon sea salt and freshly
ground black pepper
To make the sauce, take a saucepan and
place on a medium heat. Add the olive oil and
heat, then add the chopped tomatoes and
bring to the boil. Turn down the heat and
simmer gently for around 20 minutes,
stirring from time to time to ensure that the
tomatoes don’t catch and burn. Cook until the
liquid has reduced by half and the sauce is
nice and thick. To finish the sauce with basil,
roughly chop the leaves and stir through the
tomato sauce just before serving.
To cook the tortellini bring a very large pot of
cold water to the boil, throw in the pasta and
stir well.
Chicken miso soup with noodles
Method
Top tip: Before you head off on your trip, it’s
worthwhile chopping your ingredients in
advance, to save on bringing along a
chopping board, knife etc.
Bring 500ml of water to the boil and add in
the stock, miso soup paste and ginger in a
saucepan. Bring back to the boil, then simmer
for 3-4 minutes.
Add the carrot and half the salad onions and
simmer for 2-3 minutes. Stir in the chicken
and spinach and cook for a further 2-3
minutes.
Stir in the noodles, return to the boil and
simmer for 1-2 minutes until thoroughly
heated through. Ladle into large bowls and
serve immediately, garnished with the
remaining salad onions.
Potato, wild garlic and herb soup
Method
Heat the butter in a saucepan over a medium
heat. Add the onions and garlic and sweat for
about 5 minutes.
Pour in the stock and bring to a gentle boil.
Then add the potato and simmer for about 15
minutes until tender.
Add in a big handful of chopped, fresh herbs
using whatever is available. Season the soup
lightly with a pinch of salt and a couple of
turns of black pepper, then cook for a further
two minutes.
Serve in small bowls as a light starter with a
little dollop of cream or crème fraiche in the
middle.
Top tip: You can also serve this in cups.