Author Topic: Club weekend recipes  (Read 1260 times)

Offline not_a_climber

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Club weekend recipes
« on: October 26, 2018, 02:18:51 pm »
Heyup,

I do the meets for SUSS at the mo and I always struggle for recipe ideas to cook on a big scale. I have a bit of a recipe book to work with, with the likes of chilli, toad in the hole, potato curry etc. We can cook for anywhere between 5 and 40 people. Any out there got good idea of meal for weekends at huts?

Cheers, Louise.

Offline Jack Hare

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Re: Club weekend recipes
« Reply #1 on: October 26, 2018, 02:42:45 pm »
All my club meals (for ICCC) are based on a tomato stew cos canned tomatoes are cheap and delicious. Here's three variants. All in pot pasta is the most popular at the moment, we even made it a few times on expedition! They're all vegetarian so we don't have to cook two meals (plenty of bacon at breakfast anyway) so I try and include beans or eggs for protein.

Cavers' Shakshuka
Serves 16
8 red onions, sliced
2 bulbs garlic, mashed
8 bell peppers, sliced
4 chilli peppers, sliced with seeds
6 cans tomatoes
1 tube tomato purée
Smoked paprika
Chilli powder
Cumin

Fry the onions and garlic with salt, adding the chillis and bell peppers when soft. Split into four frying pans. Add chopped tomatoes and purée, simmer, adding spice to taste. When the sauce is well cooked (30 minutes), make an indentation in the stew, crack eggs into from some height so that they penetrate deeper into the stew. Use a fork to gently mix the white of the egg into the stew so it cook well. Cover and leave to simmer until egg white is cooked. Serve with crusty bread, cous cous and plain yoghurt.

All in Pot Pasta
Serves 16
3 onions diced
1 bulb garlic smushed
3 cans chickpeas drained and rinsed
1 tube tomato puree
Cumin
Smoked paprika
2 L vegetable stock - boullion powder or cubes
2 kg pasta - “shells” (conchiglie) are best

Fry onions and garlic in oil until soft (10 mins). Add chickpeas, a fair whack of cumin and smoked paprika and tomato puree, cook to a thick paste (10 mins). Add stock, bring to the boil, add pasta and cook until al dente (slightly chewy). Serve.

Generic Tomato Based Stew
Serves 16
4 big onion diced
Bulb of garlic smushed
6 big sweet potatoes, diced to 1-2 cm cubes
4 bell peppers, diced to 2 cm
Other veg: carrots, courgettes
6 cans chopped toms
Tomato puree

Fry onions and garlic in oil for 10 mins. Add sweet potatoes and fry for 10 minutes. Add bell peppers and other vegetables along with chopped tomatoes and tomato puree. Bring to a boil and then simmer until all the veg is cooked (sweet potatoes take longest, hence a small dice is preferable). Serve with cheap white bread heavily discounted in Morrisons.

We've got a doc with loads of other recipes but I'll let the others decide if they want to share their culinary masterpieces.

Offline MJenkinson

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Re: Club weekend recipes
« Reply #2 on: October 26, 2018, 03:57:43 pm »
Our club is small so we can be a bit more creative and a big homemade pie is often well received, however its logistically a pain as you really need to slow cook stuff.  Simple one pot things could be:

Corned Beef hash.  Fry some onions, add some carrots, potatoes, a tin of corned beef (will do 4 people), some water and an oxo cube. Cook until you're bored. Add as many pickled food items as possible as a side dish. And brown sauce. My wife adds red sauce but shes weird.

Generic coconut curry. Fry onions with a full jar of any type of curry paste until the kitchen smells awesome.  Add 3 - 4 cans of coconut milk and then basically throw whatever you want in; meat, fish, veg. Chop some extra chillies for the brave. Boil some rice.  Probably serves 4 - 6.

Offline Fulk

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Re: Club weekend recipes
« Reply #3 on: October 26, 2018, 04:31:02 pm »
I like these suggestions, but as regards corned beef hash, I find that if you add the diced-up corned beef too soon, it goes all mushy, so I leave it to add at the last minute (give it just enough time for it to warm through).

Offline Vulcan

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Re: Club weekend recipes
« Reply #4 on: October 26, 2018, 05:41:18 pm »
Spaghetti Bolognese is easy - you can change to meat\veg ratio to suit tastes.

Baked potatoes can work if you get back from the trips early-ish. A few toppings give you an selection of meals.

Offline MJenkinson

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Re: Club weekend recipes
« Reply #5 on: October 26, 2018, 06:21:37 pm »
I like these suggestions, but as regards corned beef hash, I find that if you add the diced-up corned beef too soon, it goes all mushy, so I leave it to add at the last minute (give it just enough time for it to warm through).

See this is where it gets quite polarised; one side is the pro-"multiple bits in a gravy" type and there's those that prefer a more "wet cement" type of consistency.

Offline alastairgott

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Re: Club weekend recipes
« Reply #6 on: October 26, 2018, 08:03:31 pm »
Don't ask york.  :o ;D
Curry TvP,
Chinese TVP.
Thai curry TVP.

Have I missed any? ;)

Offline 2xw

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Re: Club weekend recipes
« Reply #7 on: October 26, 2018, 08:42:36 pm »
Surely it depends what you get out of the local shops bins that evening

Offline nobrotson

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Re: Club weekend recipes
« Reply #8 on: October 26, 2018, 08:52:35 pm »
as long as you don't do what Newcastle do. The amount of grease and meat involved is quite sickening to behold. Bins are obviously the way to go. As long as you buy some basics (onions, potatoes, chopped tomatoes, cumin, salt, pepper, garlic, other good spices, then pasta) you will be able to make something good with anything coming from the bins.
the man is mentally ill. I have seen him eat a plastic pie.

Offline CatM

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Re: Club weekend recipes
« Reply #9 on: October 26, 2018, 08:59:20 pm »
Don't ask york.  :o ;D
Curry TvP,
Chinese TVP.
Thai curry TVP.

Have I missed any? ;)
Only on expo!

There's lots of recipes in our expedition reports (not all are TVP, honest). I'll post some links later when I have better internet.

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Offline mikem

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Re: Club weekend recipes
« Reply #10 on: October 26, 2018, 09:36:51 pm »
Textured vegetable protein or Thames valley police?

Offline Ian Ball

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Re: Club weekend recipes
« Reply #11 on: October 26, 2018, 09:50:44 pm »
Is York a vegan club? Sounds the place to be!

Offline CatM

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Re: Club weekend recipes
« Reply #12 on: October 26, 2018, 09:56:16 pm »
Is York a vegan club? Sounds the place to be!
Not at all!
(But nor are we cannibals mikem ;) )

When up a mountain with no access to meat though, TVP is a good substitute. As far as we could tell it's the product with the highest protein to weight ratio... An important consideration when you have to carry all your food for several hours.

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Offline Graigwen

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Re: Club weekend recipes
« Reply #13 on: October 26, 2018, 10:22:33 pm »


When up a mountain with no access to meat though, TVP is a good substitute. As far as we could tell it's the product with the highest protein to weight ratio... An important consideration when you have to carry all your food for several hours.


Especially in dehydrated form.

Decades ago when the YHA had a shop on John Adam Street in the West End of London they were one of the first places to sell the stuff, in 7lb bags. I soon graduated to using it as a base for curries and chilli con carne at home. (sans carne I suppose technically).

.

Offline PaulW

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Re: Club weekend recipes
« Reply #14 on: October 26, 2018, 11:25:34 pm »
I've heard sausage casserole is tasty

Offline SqueezyPete

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Re: Club weekend recipes
« Reply #15 on: October 27, 2018, 03:51:24 am »
 We do some sweet potato-coconut-spinach-chickpea curry a lot of the time, it's ideal. What's even better is if you substitute in some squash you can roast the seeds while you're cooking for an extra snack (thanks to Ryan for having the initiative to do that first time).

 A little reminiscent of "Generic coconut curry...Probably serves 4 - 6" but last time I just about managed to serve 25 people from one pot.

 It's a fairly easy recipe to just wing on the day but we usually do 1 tin of chopped tomatoes, 1 tin of chickpeas, an onion, significant amount of mild curry powder, tin or so of coconut milk, and a reasonable number of sweet potatoes/butternut squash and finally spinach for...I'd say 5 people after the last time I made it (initially tried doing those numbers per 6 people and pretty much ran out for the last couple).
 It's cheap enough that leftovers won't matter so you can make extra to be sure, it's vegan. Very tasty.
 Obvious how to make it too - soften the onions, tip in the curry powder, add tinned tomatoes and chickpeas (maybe some chickpea water too) and then add the (pre-boiled for speed) veggies, the coconut milk and leave for an hour or two to soak in the flavours and reduce down. Add the spinach near the end (we always grab baby leaf because it's easy to find).

 What I'd also want to try to make sometime that is definitely not vegan is Bobotie - a quite sweet curried mince thing from South Africa and it's delicious and easy to make, although it needs a baking dish which seems to be a rare commodity in caving huts.
 General ingredients - Onion, garlic, mince, any mild to medium curry powder is probably fine, chutney (Mrs Balls is the best, or mango will do), sultanas, eggs and bread. I might make some tomorrow and check my lazy recipe works ok.


Offline MJenkinson

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Re: Club weekend recipes
« Reply #16 on: October 27, 2018, 04:16:26 am »
What I'd also want to try to make sometime that is definitely not vegan is Bobotie - a quite sweet curried mince thing from South Africa and it's delicious and easy to make, although it needs a baking dish which seems to be a rare commodity in caving huts.
 General ingredients - Onion, garlic, mince, any mild to medium curry powder is probably fine, chutney (Mrs Balls is the best, or mango will do), sultanas, eggs and bread. I might make some tomorrow and check my lazy recipe works ok.

I am intrigued..

Offline alastairgott

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Re: Club weekend recipes
« Reply #17 on: October 27, 2018, 09:47:45 pm »
Squeezypete, welcome to the forum.

A baking dish? Wha, like Pyrex or something? I'm sure we can make it happen if there's people to eat it.

Offline Fulk

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Re: Club weekend recipes
« Reply #18 on: October 27, 2018, 10:40:13 pm »
If we think that a club hut is going to be crowded, making it a tad difficult to cook, we sometimes make, say, a bean stew, freeze it and let it thaw out in the journey to save having to cook when we get there.

Offline Laurie

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Re: Club weekend recipes
« Reply #19 on: October 28, 2018, 09:36:29 am »
Sausage & Mash with Onion Gravy.  ;D
MNRC

Offline AR

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Re: Club weekend recipes
« Reply #20 on: October 28, 2018, 09:44:46 pm »
Panaculty - old NE favourite,consisting of sliced corned beef (can substitute bacon or sausages), carrots, and peas in gravy with sliced potatoes on top. Slow cook in the oven so the spuds get crisped on top.

Mind you, if you have a slow cooker then there are lots of stews, soups and casseroles you can prepare in the morning and leave cooking through the day to be ready when you come back. I've done precisely this today with a slow-cooked brisket and mushroom stew, which served with oven-baked dumplings was very tasty indeed!

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Offline JoshW

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Re: Club weekend recipes
« Reply #21 on: October 29, 2018, 03:41:42 pm »
Chilli Con Carne

500g ground Beef
onions
Peppers
Mushrooms
1 Tin of Beans
1 Tin of Kidney Beans
1 Tin of Chopped Tomatos
Tomato Puree
Garlic Puree
OXO cube
Chilli Powder

This feeds 4ish people when combined with bread/rice, and is actually pretty damn good for a couple of quid a head.

Offline ZombieCake

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Re: Club weekend recipes
« Reply #22 on: October 29, 2018, 09:38:39 pm »
Paprika Gloop

One of my concoctions. So called due to the noise it makes when reducing. (for 10):

You will need the following:
1.8kg to 2.0kg Good Stewing Beef
1 Chorizo sausage (3/4” dia x 18” total, cut to 1/4” slices)
5 Large Carrots
3-4 Slim leeks (1” dia)
8 Small Onions – good golf ball sized, sliced; or 3 large ones.
2 Yellow Peppers (Red or orange OK, not green ones)
Pinch saffron
¾ Bottle Dry White Wine
2 Tins Chopped Tomatoes
Thyme – dried & fresh
Parsley – fresh (never use the dried stuff)
2tsp Sweet Paprika
1/2tsp Hot Paprika (1tsp if you like it hot)
Tomato Puree – a good squirt is about ¼ tube
2 Lemons
Pinch Saffron
2 Veg Stock Pots (or 2 cubes / 3 tsp veggie bouillon powder)
Garlic – 5 large cloves finely chopped
Ground Black Pepper
Plain Flour
Salt
Olive Oil
Butter
Red Chilli (long one, not too hot. If you like spice add more)
2 tins Butter Beans

Stage 1:
Dice beef (trim off excess fat & sinew) and coat in seasoned flour (2-3oz flour, good pinch salt, ½ tsp pepper).  Brown in batches in a mix of olive oil and butter (1/8” slice of a pat) and add to stew pot.  Add additional butter and oil to frying pan if needed between batches.  Don't have heat too high or butter & flour will burn.  Once all meat browned deglaze frying pan with a little water & pour into pot.  Butter and flour helps thicken the sauce.

Stage 2:
Add sliced Chorizo to a dry frying pan on a low heat.  Once oil starts to come out of Chorizo add sliced onions, sliced celery, scant level tsp black pepper & sauté for a few minutes, stirring to avoid catching (add some extra olive oil if needed).  Add chopped garlic & chilli.  Stir and cook for a couple of minutes.  Add the paprika & stir – take care not to burn – for a couple of minutes.  Add to stew pot.  Deglaze frying pan with a little white wine and pour into pot.  Do not add any salt at this stage as there is salt in seasoned flour, chorizo & stock pots.

Stage 3: (concurrent with stage 2)
Add tinned tomatoes to stew pot.  Add the stock pots (or cubes / bouillon).  Add the wine.  Add tomato puree.  Put saffron in a cup and pour on a little boiling water.  After a few minutes add to pot.  Add a little more boiling water to saffron cup to get the residues and add to pot. Slice leeks about 10mm wide and add to pot.  Add juice of 1st lemon.  Add 1 heaped tsp dried thyme.  Stir. Ensure all ingredients covered, add a little water if not. Stir.  {After Stage 2} Note the time it will take about three hours to cook from now as meat needs to tenderise and fat and connective tissue to melt into sauce. Bring to boil and then turn down to a low simmer. Stir now and then to prevent sticking.

Stage 4:
Slice carrots and peppers but do not add at this stage.  Rinse butter beans under tap but do not add at this stage.

Stage 5:
Add the carrots about an hour before the end time.  Check for seasoning at this stage.  About half an hour before end time add peppers & butter beans.  Turn up heat to reduce the sauce slightly. Stir gently now and then.

Stage 6:
A few minutes before serving add juice of 2nd lemon, a good handful of chopped parsley, and a tablespoon of chopped fresh thyme.  Stir gently.

To serve:
Either:
Herby Garlic Mash, or,
Rustic Bread
A bit of Tabasco if you like.
Plus:
A glass of something nice – merlot or tempranillo works well (or Southern Comfort & lemonade!).

By the time you've done all this it's too late to go caving....

Offline alastairgott

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Re: Club weekend recipes
« Reply #23 on: October 29, 2018, 10:20:10 pm »
[tongue in cheek] perhaps we should start an armchair cavers recipe book.  :greed:

Offline ZombieCake

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Re: Club weekend recipes
« Reply #24 on: October 29, 2018, 11:04:42 pm »
Quote
[tongue in cheek] perhaps we should start an armchair cavers recipe book
Yep! Ace idea. By the time all the above gastronomic delight recipes and those that follow are eaten, we'll all look like Michelin men, let alone get the stars, and so be unable the leave the armchair!

Noticed a slight typo in my Gloop ingredients list - a couple of sticks of celery is needed.

Offline andrewmc

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Re: Club weekend recipes
« Reply #25 on: October 30, 2018, 07:16:06 am »
[tongue in cheek] perhaps we should start an armchair cavers recipe book.  :greed:

Actually a good list of (vegetarian) exped recipes for feeding 30-40 people would probably be useful (particularly the quantities!)

Offline crickleymal

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Re: Club weekend recipes
« Reply #26 on: October 30, 2018, 10:31:34 am »
Even simpler corned beef hash.

Tin Corned beef
2 tins baked beans

Mix in pan until meat has disintegrated and everything is bubbling. Served with boiled spuds or whatever carbohydates you prefer. When we're camping we use tinned spuds and cook them with the hash although you have to spend longer heating them through.

Serves 4
Malc
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Offline alastairgott

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Re: Club weekend recipes
« Reply #27 on: October 30, 2018, 11:03:47 am »
Actually a good list of (vegetarian) exped recipes for feeding 30-40 people would probably be useful (particularly the quantities!)

Page 48-55, add miscellaneous meat If required.

https://yucpc.org.uk/expeditions/reports/Montenegro-2013-Report.pdf

from list of recent Montenegro expo's https://yucpc.org.uk/expeditions/montenegro.php

Offline MarkS

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Re: Club weekend recipes
« Reply #28 on: October 30, 2018, 11:09:42 am »
Page 48-55, add miscellaneous meat If required.

https://yucpc.org.uk/expeditions/reports/Montenegro-2013-Report.pdf

Yes, highly recommended :thumbsup: They also use lightweight calorific ingredients where possible, so are well suited to expeditions. May well be best replacing the TVP with something a little more palatable for weekends in the UK though!

from list of recent Montenegro expo's https://yucpc.org.uk/expeditions/montenegro.php

http://durmitor.yucpc.org.uk/reports.php is probably a better source of expedition info ;) Although that reminds me - there is a significant recent omission...  :-[

Offline badger

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Re: Club weekend recipes
« Reply #29 on: October 30, 2018, 12:01:17 pm »
just find a person who is a chef, teach them to cave, job done. :clap2:

Offline paul

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Re: Club weekend recipes
« Reply #30 on: October 30, 2018, 12:06:46 pm »
Suggestions from Andy Kirkpatrick on dehydrated potato (MUST be "Smash"):

https://andy-kirkpatrick.com/articles/view/smash
I'm not a complete idiot: some parts are missing!

Offline alastairgott

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Re: Club weekend recipes
« Reply #31 on: October 30, 2018, 12:10:08 pm »
a significant recent omission...  :-[


Perhaps 2014 and 2016 :smartass: could be added to the main YUCPC website too?


Suggestions from Andy Kirkpatrick on dehydrated potato (MUST be "Smash"):

https://andy-kirkpatrick.com/articles/view/smash


That'll be useful to Not_a_climber! seriously useful.

Offline andrewmc

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Re: Club weekend recipes
« Reply #32 on: October 30, 2018, 12:26:48 pm »
[tongue in cheek] perhaps we should start an armchair cavers recipe book.  :greed:

Actually a good list of (vegetarian) exped recipes for feeding 30-40 people would probably be useful (particularly the quantities!)

Stolen for my recipe stash... (currently the only thing in my recipe stash, but I've got until next Summer...)

Offline alastairgott

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Re: Club weekend recipes
« Reply #33 on: October 30, 2018, 01:13:23 pm »
I think there are three different recipes on the 2014 report. pg 63-65.

http://durmitor.yucpc.org.uk/reports/2014_report.pdf

from: http://durmitor.yucpc.org.uk/reports.php

and I'm sure there will be more from the 2016 report. One striking thing to notice from the 2013 report posted earlier is that they include references to 'new' things which they can find in the local supermarket. This "smartinfo" enables them to go lighterweight from the UK rather than relying on bringing UK food abroad.


When I joined them in 2010, we were going heavyweight with goods from the UK, which relies on drivers who can give up 4-5 weeks of their summer to the Expedition. MarkS was one of the "lucky" ones that drew the short straw.


It's ok if you've got a ready stock of people and cars to do the journey. but we had to buy the car for the job, then sell it on after and convince people they wanted to give up that amount of time to the expedition. Not an ideal situation, Many things were not perfect about my planning of the transport that year, but the expedition did learn from them by going with only three people in 2011  ;)
 And changing the planning of transport for future years (airports, routes, and vehicles).

Offline CatM

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Re: Club weekend recipes
« Reply #34 on: October 30, 2018, 10:26:17 pm »
Page 48-55, add miscellaneous meat If required.

https://yucpc.org.uk/expeditions/reports/Montenegro-2013-Report.pdf

Yes, highly recommended They also use lightweight calorific ingredients where possible, so are well suited to expeditions. May well be best replacing the TVP with something a little more palatable for weekends in the UK though!

from list of recent Montenegro expo's https://yucpc.org.uk/expeditions/montenegro.php

http://durmitor.yucpc.org.uk/reports.php is probably a better source of expedition info ;) Although that reminds me - there is a significant recent omission...  :-[
The yucpc expo recipes also make heavy use of pressure cookers, due to both altitude and fuel saving. The recipes could easily be adapted though to remove the need for these on normal weekends away.

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