When it comes to camping, a traditional menu of weenies over the fire, albeit delicious, can get old pretty quickly. When you’re out in the bush, it’s easy to let good meals fall to the wayside, but it’s also easy to cook a gourmet meal, just ask Scott Vivian, Head Chef and owner of Beast.
He recently teamed up with outdoors outfitter SAIL to craft some tasty recipes, all of which are easy to prepare for your next camping adventure. With a few proper tools, which can be found at SAIL, cooking up a delicious meal that’s just as nostalgic as campfire s’mores is easy.
Below, Chef Vivian shares two easy-to-make camp recipes. Hint: these recipes are best served on dishes like the GSI Cascadian Kit for that extra campy feel.
Bourride with pickerel and saffron aioli
Bourride is a traditional stew that comes from the south of France. I like to use fennel, leeks, oranges, tomatoes and vegetable or fish stock in mine. A little white wine never hurts either.
I dice up onions, carrots and celery, lightly sauté and reserve for assembling the dish.
Once the vegetables in the bourride are tender and the broth has been simmering for about an hour, you can puree the leeks and fennel into the broth. Make sure to discard the oranges before doing so. You can prepare the broth at home, freeze, pack in your cooler (it helps keep other items cold), and heat up in a large pot like the GSI Haluite on a portable stove like the Primus Kinjia or campfire before you start cooking your fish.
To cook the fish, start with 2 tablespoon of extra virgin olive oil in a LODGE Cast Iron Skillet over medium heat on your portable stove. Once the oil starts to smoke, place the fish skin side down and be sure not to splash the hot oil because it will hurt. Shake the pan back and forth to make sure that the fish does not stick. Season the flesh side with salt and black pepper. Cook on the skin side until almost done and then flip onto the flesh side for the last 1-2 minutes of cooking (off the heat).
Ontario Asparagus, burrata, salsa verde
Snap the bottoms off the asparagus and then blanch in boiling, salted water over your for 2 minutes. Then, shock the asparagus in ice water to retain the crispness and colour.
The salsa verde is a traditional Italian style puree of parsley, mint and basil with extra virgin olive oil, dijon mustard, capers, anchovies and garlic, you can make this at home and pack in an air tight container.
You can buy burrata in most cheese stores. We buy ours from Cheese Boutique.
Place the diced onions, carrots and celery in desired serving bowl. Rest fish on top. Pour hot broth over fish and garnish with aioli and fennel fronds.
What will you be cooking on your next camping trip? Share your favourite recipes in the comment section or tweet us at @ViewtheVibe.