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Dried meat

By Wild Chef Anders Klint 2014.02.22 in Snacks

Here is a recipe for dried meat My Way. Super good as snacks for any outdoor tour. Use beef, venison or other meat with little fat in.

  • Cut the meat into 5-7 mm thick slices and brush both sides with liquid smoke.
  • Add salt, pepper and garlic powder on both sides. Cover the slices and let them marinate for at least 4 hours.
  • Use wooden skewers and thread the meat pieces with gaps. Put the cooking grate on top of the oven and attach the skewers in the grill so that the meat is hanging freely and airy.
  • Set the oven to 60 degrees C. If you have a convection oven, turn the fan on.
  • Take a wooden spoon or similar and insert it between the oven door to keep it open for ventilation. This removes the moisture in the drying process. Drying takes about 4-8 hours depending on the meat.

You can add chili or cayenne if you like it strong.

Good luck!

torrkött

Caramelized Apples

By Wild Chef Anders Klint 2014.02.19 in Desserts

Simple and stunning good apple dessert, which may be my contribution to the weekend recipes, before the last weekend in the end of February, to be cooked and tasted by the campfire and surrounded by a palette of winter colors.

Ingredients
400 grams of apple (s ), peeled, pitted and diced
50 grams of butter
50g brown sugar
0.5 tsp cinnamon
125 grams crumbled biscuits
20g hazelnuts, chopped and toasted
20g walnuts, chopped
100 grams of caramel sauce custard

Cooking
1. Sauté the apples in a large frying pan over the fire bed , along with margarine , sugar and cinnamon for about 15 minutes until the apples have softened
2. Mix the crumbled biscuits and chopped nuts
3. Warm caramel sauce in a small pan / pan for a minute.
4. Spread the apple mixture into four dessert plates or small bowls.
5. Sprinkle biscuits and chopped nuts.
6. Pour in a little custard on top biscuits on each plate.
7. Drizzle over the warm caramel sauce and serve.

Caramel Sauce
Nothing beats serving homemade caramel sauce

Ingredients
2 cups cream
2 cups sugar
2 cup light syrup
2 tsp vanilla

Cooking
1. Mix the cream, sugar and syrup in a saucepan. Bring to a boil and let it simmer on low heat for about 5 minutes.
2. Stir in the vanilla sugar. Pour into a nice pot and serve with apple dessert.

caramelized-apples

Organize the food

By Wild Chef Anders Klint 2014.02.09 in Packing tips

1. Repackage ingredients or meals in standard (sandwich size) ziploc bags or heavier freezer bags to minimize space and weight.  Package 1 – 2 meal servings in each bag.2. Label each Ziploc bag with the date, meal name, and amount of water to add or any specific cooking instructions.

The gusseted (stand up) packaging sold by many commercial dried food manufacturers take up too much space.  If you purchase these meals, open each package, take the food out, and repackage them in ziploc bags.  You can flatten the gusseted bags and pack (if you think you will use them).  If not, cut off the instructions and include it with the meal ingredients.

Do not buy a vacuum sealer to package ingredients unless you are interested in storing foods long-term (1+ years).  Sealing food is unnecessary and often problematic for the trail.  Sealing out the air can cause some ingredients, such as pastas, to pierce open the bags. Plus, the sealed bags need to be cut open on the trail and contribute to extra trail trash.  On the other hand, ziploc bags can be re-used while on the trail to organize necessities, trash, or to keep items dry and clean.

3. Group products by meal type into separate size or larger ziplock freezer bags or Odor-proof barrier bags.  Grouping by meal versus day gives you greater flexibility to decide what to eat based on your appetite.

Group all breakfast meals in the first bag, snacks into a 2nd, lunches in a 3rd, and dinners in a 4th bag. Group commonly used ingredients such as sugar, medication/vitamins, dried vegetables, coffee, and condiment packets into separate bags.

I recommend double bagging coffee or separating it from food sources since the scent of the ground beans permeates to other items, which does impact the flavor.

Be careful not to over pack on food! Remember, we can survive 2 weeks without food (or longer depending on our fat reserve), but drinking water is critical.  So, don’t be tempted to take too much food.  If you run out of water, do not eat.  Your body requires extra water to digest food. Plan 1.5 – 2 lbs of total food (including snacks) per person per day.

Packing out fresh foods is fine if you don’t mind carrying the extra weight. Consume on the first or next day before they spoil. Stock up on dehydrated vegetables and fruits for longer trips. Dense breads such as bagels will keep for awhile. Tortilla will also keep well in your pack.

To keep tortilla fresh longer: Insert a paper towel between each tortilla. Repackage them into a zip-lock freezer bag. You can roll them up or keep them flat in your pack. The paper towel prevents them from sticking together by absorbing humidity from the air. This also works for drier climates because the paper absorbs the moisture present in the tortilla and keeps it from drying out.

Consider sprouting for trips of 3 days or more. Sprouts on the trail can last several weeks.

jägarsnus 2

Preperation

By Wild Chef Anders Klint 2014.02.08 in Packing tips

Preparing meals is an important step in planning a backpacking trip. You want to make sure you pack out foods that can withstand the conditions of outdoor travel, require minimal preparation, provide you with adequate nutrition, and taste good. You also don’t want to forget crucial items, such as your morning coffee. You also don’t want to pack too little or too much. Here are a few tips to keep in mind when planning your backpacking food.

Finding Backpacking Foods

1. Purchase easy to find staples from grocery stores. Some prepackaged foods that make ideal camping foods, such as cereal, trail mix, instant milk powder, couscous, pasta/noodles, and instant rice can be purchased directly from grocery stores.

Harder to find items such as dehydrated vegetables and beans, powdered eggs, vegetable and fruit powders, instant quinoa(dehydrated), fast-cooking split lentils, and healthy, high-calorie meals made with whole-food or organic ingredients, such as instant brown rice, non-dairy milk powder, and whole grain pastas can be found online, at outdoor stores, specialty health stores, and international markets.

2. Read the cooking instructions on each product in advance to determine any additional ingredients required to prepare the dish.  Substitutions can be made for many common ingredients, such as olive oil for butter (look for single serve olive oil packets) and dried vegetables for fresh.

3. Read the nutrition label on each product in advance to determine if it will contain enough calories. Calorie needs depend on type of hiking and individual needs. A good rule is to look for meals containing at least 100 calories per ounce.

4. Look for fast cooking food items by checking the product cook instructions. Look for cook times of 10 minutes or less, especially for longer trips when you’ll need to ration fuel.

Fast cooking/instant does not mean you have to buy the highly processed, empty nutrition foods found in many packaged foods.  Most wholesome foods – with the exception of unhulled grains, uncooked beans, uncooked or partially cooked (parboiled) rice, and thick extruded pastas – can be cooked using the boil water and soak method.

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Packing tips

By Wild Chef Anders Klint 2014.02.06 in Packing tips

Even if you’re only going out for an hour or two, packing a snack for your hike is always a great idea. Whether you get lost, take some breaks, or just take longer than you thought, you’ll need food to keep you active and alert. But not every type of food is fit to be packed. Consider the following before heading out on your next hike:

  • Choose foods that are durable enough to withstand a day of being bumped and squished in your pack.
  • Keep weight in mind. The longer you will be carrying a pack, the lighter you’ll want it to be.
  • Bring small packets of condiments like ketchup, salt, pepper, jam, and peanut butter to add some flavour to your food.
  • Always remember the Pack it in, Pack it out rule: Bring any garbage you take along back with you. This includes fruit peels and pits.
  • If you need to conserve space or lighten your pack, bring dried foods instead of fresh ones.
  • Don’t forget water! You’ll probably be working hard and—let’s face it—sweating, so you’ll need to drink more water than usual to avoid dehydration.
  • Need snack ideas?  Be patient, my next blog I will write about snacks!

Soltorkad mat

Raisins and nuts

By Wild Chef Anders Klint 2014.02.04 in Snacks

You can not go wrong with this walk with it in your pack: nuts, raisins, dried fruit, dark chocolate and seeds are a perfect combination for a tasty “hunters snuff” that will get your hike feel like a bed of roses. (It’s called hunting snuff for a reason;).) I recommend this high energy snacks “as a” very well-deserved treat for you than more will get to enjoy the endless beautiful scenery, or packed as a backup, because sometimes we can underestimate our caloric needs for the day. Advantages: it is easy to make, takes up little space and weighs almost nothing.

You can sometimes buy ready energy candy at the store or do like me, which I recommend, make your own: Start with a base of nuts and seeds, and add goodies like granola-based cereals, nuts, some sweet candy to give fast energy. Dark chocolate, banana chips, raisins or cranberries. Use whatever is available at home in your kitchen cabinet if it is possible, just make sure you have raisins or nuts in candy mix “hunters snuff.”

A nice and a good example of “hunters snuff”:

Müssli

ingredients

1 cup raisins
1 cup dried apricots
1 cup dried figs
1 cup pumpkin seeds
100g dark chocolate
1 cup walnuts

jägarsnus förp

 

Tricks while cooking outdoors

By Wild Chef Anders Klint 2014.01.31 in Campfire

You might be a very good cook at home, but you have to take a different kind of technique when cooking at the campfire. While it is always easy to throw your food on a grill over a fire or use a barbecue stick, there are some tricks you can have in your back pocket that will get your friends to react like this “oooooh”. Below I will share with you some tricks to use when cooking on a fire.

Meat or fresh fish in wild leaves

This is a pretty nifty little thing that can bring a new flavor to your food, but it can also subtly convey a unique seasoning and cooking method for it. I love to cook freshly caught fish wrapped in twigs, or wrapped like a spiral with long poles and wild leaves, which gives it an earthy taste. Char in maple or ash leaves are especially good. Just wrap the leaves around the fish and tie poles around the whole caboodle to stay together (alternatively: if the leaves are long or big enough, simply fold them over and place them folded down) and place it just above the coal bed, or next to the fire. The leaves will help the meat steam, and protect the skin from burning.

There are lots of edible leaves you can use to wrap your food in. There are of course the favorites such as palm leaves, banana leaves, reed leaves, corn husks and leaves of grapes but you can use the leaves of wild garlic, sorrel, lime, hibiscus, nettles, ash, chestnut, juniper, alder, potatoes, beans, plots, walnut, maple trees, oak trees, cherry trees, and many more (other than me who will think of Forrest Gump and shrimp?).

 Boil water in a paper cup

Yep, I said it. Water is a great conductor of heat, and as long as it is under normal atmospheric pressure (15 psi or so) it will not get hotter than 100 degrees in liquid form. As the paper does not burn until this temperature is reached, you can literally take a cheap paper cup, fill it with water and place it directly on the embers of a fire. You may need to experiment this, but basically, the water prevents the paper from burning. Next time you are out on adventures and engaging in outdoor activities, try and get some water from a stream or a lake, put it in a cup directly on the coals, and when that’s done, pick it up from the embers when the water boils, add little cocoa, and watch your friends and their facial expressions, “Yes, that ‘s right, I boil water in the paper. Who would like to test for me?“ But keep in mind that the material that is not in direct contact with the water will burn, so watch out.

Use your entertainment talent by using your cutting board as a flying disc

Obviously, you will clean it when you are done, but everyone in the camp will think you are smart as hell when you cleaned it and start cutting up wild plants with your Swiss army knife on it! Not a lot of education is needed for this one, just, do it. Fill the cup with water from a mountain stream, place it on the twigs on the embers and serve your guests with a divinely good drink.

Boil an egg in an orange peel

This process uses the same concept as the above tips. Grab an orange and halve it. Carve the meat from both sides; be careful not to cut through the skin. While enjoying the yummy flesh, crack an egg or two in each of the two orange peel “cups”, and put them in a bed of hot coals. When you see the whites begin to solidify, take up the orange halves from the coals and you now have tasty egg with a slightly smoky barbeque flavor. You can do this also in different variations, such as whipping up eggs, cheese and vegetables; then you have made ​​yourself a small omelet. It tastes pretty damn good, with a hint of smoke and citrus. Very cool.

Learn the art of learning the venerable tramp art

You may have heard of this cooking technique, and that this technique is called a “tramp dinner” or “packet dinner”, but I think this technology is so perfect that it needs to be lifted up to the skies and get a well-deserved reputation. If you were at home using a similar technique in your oven with baking paper, a snotty chef say you cook a “papillote” because everything sounds better in French. (Seriously, look up the French word for baby seals/seal pups). I say if we are snotty, let’s call this technique “Cuisson dans une feuille d’etain” and begin to elevate it to the level it deserves. This is basically a wet cooking method that suppresses the heat from the coals, and all you need is to combine some aromatic vegetables (celery, onion, garlic, mushrooms, carrots, leeks, celeriac, etc.), some other yummy vegetables (Brussels sprouts, green beans), a meat or fish that you have access to or you like, some herbs or spices, a little fat or oil, and a small amount of cooking liquid, or any commodity that will drop liquid (water, broth, wine, fruit, slices of citrus). Simply add it all up in a double layer of aluminum foil, roll the edges tightly so nothing can get out, and drop it all on coals. How long you leave it in depends on how small you cut the raw materials and the type of materials you put in the package. Meat, for instance, should be cut into smaller pieces, as well as some vegetables with longer cooking time such as potatoes, celeriac etc. This method of cooking can cook everything from roasted salmon with lemon, butter and dill, a Bouef bourguignon, a whole chicken, or a Moroccan lamb stew. This is awesome!

Dutch Oven utbildning

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