When organizing catering for camp – especially if you are both teaching and being chef – it is always best to keep things simple and easy. Lots of fine prep or stages to your cooking is to be avoided because aswell as tending to the fire and looking after your energy levels you need to look after your clients. However cooking does not need to be bland or stodgy. Here is an example of a tandoori chicken cooked in a dutch oven. Simple to prepare and takes very little time to cook or to tend. But delivers the big flavours that the outdoors sometimes demands.
Take one dutch oven. Ensure there is plenty of room for a whole chicken (we have one big enough for a turkey!). The beauty of the dutch oven is that it keeps the moisture in, it provides a good dispersion of heat around the chicken – especially when you pile hot colas or embers onto the lipped lid.
- 1 large chicken
- 4/5 tsp of tandoori spice mix or make your own spice mix*
- 3 tbls of lemon juice (1 large lemon)
- 150ml of natural yoghurt (full fat preferred)
Mix together the lemon, spice and yoghurt
Skin the chicken, score the breast and legs deeply and smother in marinade.
Leave for as long as you can (hour or so)
Place in Dutch Oven and cook for between 60 and 90 mins.
Serve with chapattis (flour, water, salt and dash of oil – mix, roll into small balls in palm of hand and press flat – cook on dry floured pan over fire), a dhal and/or rice.
*suggested pre-made spice mix:
3 tablespoons coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pepper
2 teaspoons salt
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons cinnamon