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Camp Stove Cooking.

With the Covid 19 restrictions we are under at the moment and the advice from our governments to stay at home to stop or slow the spread of the virus I thought I’d share one or two simple camping recipes you could try at home.

Bannock bread is a great recipe to know when you’re cooking in the hills, on the road or have nothing at home except porridge! It’s a traditional flat bread that was eaten in Scotland and parts of Ireland. There are loads of variations but the basic ingredients are usually oats, water/milk, butter/oil/lard, salt and herbs and spices to add.

It’s quick, simple and nutritious.

I’m using a Trangia-27 storm stove set;

Melt butter in a heated pan.
Add enough water to half a cup of oats to make the oats pliable and doughy(about 2 or 3 tablespoons).
Add the melted butter to the oats.
Add a teaspoon of salt – ( you can also add whatever herbs you like, thyme & rosemary would be good).
Knead the dough to a flat shape about half an inch thick – adding a few dry oats to the surface you are kneading on prevents the dough from sticking.
Add the flat dough to a hot pan and fry on both sides for about 3 to 4 minutes until it changes to a golden brown colour.
You’re done!
It’s great with jam!

2 Comments

  1. Mary

    Hello Ciaran,

    Pat Lipps and I just stopped to chat yesterday (we maintained a 2 meter distance) while out riding our bikes on a beautiful spring day! Pat and I were not riding together, but met each other while going in opposite directions. Pat told me that she and her husband’s upcoming VBT trip was cancelled due to the “shelter in place” orders that were issued by the governor of our state of Michigan. Sadly, our group bike rides are on hold, too, due to the COVID 19 crisis. So, bike riding has become a solitary affair. I use the time on the saddle to listen to books-on-tape, and have listened to a couple of good ones. The first one was “The Watchman” by Louise Erdrich, and it concerns a period of time in American Native American history known as “Termination and Relocation” (1950s through 1970s). I don’t want to go into all the details of this sad tale, but it had a recipe for Bannock Bread as well. However, the N.A. version is DEFINITELY not healthy, as it calls for using flour and sugar and frying it in a deep pool of oil. In America were refer to it as “Indian Fry Bread”, and it’s probably why so many Native Americans have problems with diabetes. Definitely bad for your health, unlike your Scots/Irish version.

    The second book, which I just finished listening to yesterday while I was riding my bike, was “Say Nothing: A True Story of Murder and Memory in Northern Ireland” by Patrick Radden Keefe. Boy, I wish I had you close by to discuss it. This book really clarified a lot of things for me about “The Troubles”. Funny how both books are linked by a common theme of native peoples being over run and oppressed by colonizers, and then are expected to be happy about it.

    Anyway, I didn’t mean to get so “deep” into my reply to your email. I just remember our interesting discussions while riding southern Ireland’s back country. I’m going to include a photo of “The Turbo Team”, so that you remember who I am. I’m the one in the red jacket with the gimpy knee (ended up being a torn meniscus, and subsequent surgery didn’t help much).

    Slainte mhaith,

    Mary

    >

    Liked by 1 person

    • Hi Mary, thanks for your lovely message!
      Yes i’d heard of the Native American version of bannock bread. Here in the NW of Ireland we have another type of flatbread called boxty that’s made from potatoes of course!
      Another Irish history podcast you could listen to while you’re out on your bike is The Irish History Poodcast and RTÉ – The History Show. They’re both pretty good.
      Stay safe Mary!

      Like

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