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

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

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