There really is nothing quite like a freshly prepared hot meal at the end of a long hard day (even if that long day was spent relaxing in the bush with no chores to complete or errands to run!!) 🙂
For a bit of fun we thought we would share some of our camp recipes, let you try them out at home and see what you think. Who knows, maybe one day we will end up on masterchef with a cookbook deal and a daily spot on the afternoon telly kissing Peter Everett on the cheek !! .
The first installment is our own version of delicious Honey Mustard Chicken. At home we would usually just grab a masterfood pack and add cream but this time we were out of luck in the quick fix pack department so we decided to make our own. A warning before we start, camp cooking is not an exact science and as such any amounts which I write down for ingredients may need adjusting according to your personal taste. Its all about feel, smell and of course TASTE!!!! Also, if you have any recommendations for meals you think we might like to try please send them our way – firstname.lastname@example.org or email@example.com We will try them out and post the results 🙂 Here goes nothing…
500g Chicken breast (diced)
300ml thickened cream
1x small brown onion (or half medium size)
handfull fresh mushrooms
other veges as desired and available – this time we used local produce from around Crescent Head including 1x carrott – diced, 1x zuchini – diced, 1x corn cob – kernels removed.
2 Tbs oil
2 Tbs crushed garlic
2 Tbs wholegrain mustard
1 Tbs Honey
1x cube vegetable stock (aprox 2 tsp powdered stock)
Salt & Pepper to taste
Add oil to pan and fry onions until soft. Add chicken and gently brown but do not cook all the way through.
Reduce heat and add Garlic, Mustard, honey and stock to pan. Mix well. When combined add vegetables and cook on low, stirring continuously for 2 minutes or until veges are covered in seasoning. If desired, also add a bit of salt and pepper.
Stir through cream, making sure to scrape up any pan fry stuck to the bottom for extra flavour. Cover and simmer on low, stirring occasionally until chicken is cooked through and veges are slightly soft. Serve with rice.