Larry's Campfire Cooking
Mix the dry ingredients together in a large bowl. Add the lard
and mix in thoroughly. Gradually add the water (you may not need
it all) and mix until the dough is thoroughly dampened, but not
Knead the dough on a floured board for 30 seconds. Flatten the dough to 1/2" thick. Cut into 8 pieces, and fry in a lightly greased frying pan, on medium heat, for 12-15 minutes each side.
There are no rules. As you can see, the two recipes listed above are quite different. Bannock is usually made from whatever ingredients you have on hand. The recipe will be altered to create the type of mixture you require, for whatever method you are cooking it. Minimum ingredients would include some type of flour, and a liquid to bind the flour together. I have eaten bannock made from just flour and water, cooked on a hot rock, in an open fire, and I found it to be delicious. However, if you took the same two ingredients, and mixed in too much liquid, you will create a great glue for paper mache. In order to make great bannock, you must practice, practice, practice. Typical bannock recipes might include ingredients from the following categories:
Always thourally mix the dry ingredients, then add the fat and mix again until it is all absorbed. Lastly add the water, a little at a time, until you have a dough of the right consistency for your cooking method.
There are many things you can add to Bannock to alter it's taste.
Cooking methods can change both taste and texture
Experiment with different combinations of ingredients and cooking methods in order to discover which work best for you. To help you along, try some of the recipes listed below.
Mix up your favorite Bannock recipe.
Add dried fruit. Wrap and seal in foil,
Bury it at bottom of fire for about half an hour. Extract cooked fruit bread from foil.
The outside will probably be burned, and can just be committed to the flames.
The centre can be removed, smothered with butter, and enjoyed.
Mix up you favourite bannock mix, and roll it out thin on a
Spread a thin layer of margarine over the entire surface
Sprinkle brown sugar and powdered cinnamon on top of the margarine
Roll up like a jelly roll, and place in an oven to bake.
Slice a wiener open and fill with a small slice of processed
Secure the wiener to a green wood skewer.
Take a piece of bannock dough in your hand, and flatten it out into a 4 by 4 inch piece.
Completely enclose the wiener in the bannock, and pinch the ends tight to secure the wiener and filling.
Roast over the coals, making sure to rotate it often enough to cook the bannock evenly on all sides.
Cooking should take approximately fifteen minutes.
For a different variation, try changing the type of filling. some possibilities are:
Sauerkraut, pickles, cheddar cheese, Swiss cheese, blue cheese, chilli, beans, hot peppers, etc...
When in the bush, this is probably one of the easiest ways to cook bannock, and there are no dishes to clean. You should use a green stick. The bark can be left on, or taken off, as desired, but you should try and find a stick that does not have a bitter taste to it, or the bitterness will be absorbed by the bannock. Just take a strip of bannock and wrap it around the green stick, so it looks like the stripe on a candy cane. Set up a rest so you will not have to hold the stick over the coals.
It is not very difficult to master the art of cooking this way if you remember one simple thing. The heat has to have time to penetrate inside whatever you are cooking. If you have your food too close to the fire, it will burn on the outside, and still be cold, or raw on the inside. Rule of thumb tells you to keep larger items farther away from the fire, so they will cook slower and more evenly than smaller items.
Collect fresh blueberries, saskatoons, strawberries, or what have you. Clean them and mix in lots of white sugar. Roll out a thin piece of bannock, and place in a lightly greased pan. Add the berries and sugar combination, and top with another thin layer of bannock. Pinch the top layer all around the edge of the pan, to seal in the berries. Take a fork and punch holes in the top to allow steam to escape. Place in the oven until done.
Mix up your favorite bannock, and press into a circular shape, the size of the bottom in your skillet. Bannock should be about .75cm thick, and fairly stiff in consistancy. Place the bannock into the dry skillet and set it on top of one burner (medium low heat) and brown the underside of the bannock. You must keep the bannock from sticking to the pan by shaking the pan from side to side. (Once the bannock starts to brown, it will become easier to do this)
When the underside is cooked sufficiently, flip the bannock over. Add pizza sauce, cheese, and your favorite toppings to the cooked side, lower the heat, and cover the pan. While the bottom cooks, the cheese and toppings will heat up. When the cheese is melted, remove from the heat, and let it cool for a couple of minutes before removing from the pan.
Made just like Bannock only with Baking Soda!
In a large bowl mix together the dry ingredients.
Make a well in the center, and pour the milk into the well.
Mix in the flour from sides of the bowl, adding more milk if necessary.
The dough should be softish, not too wet and sticky.
Turn the dough onto a well-floured counter.
Knead lightly and pat into a round about 1 ½ inches deep.
With a sharp knife, cut the dough ½ way through, from one side to the other, and make a second cut at right angles to form a cross. With the point of the knife, make a small cut in the middle of each triangle, close to the edge "to let the fairies out." as Granddad always said.
Bake in reflector oven for 45 minutes, or until cooked.
Tap the bottom of the bread, it should sound hollow when done.
If you try this at home, bake in 450° F preheated oven for 15 minutes, then reduce heat to 400° F for remainder.
The art of cooking in a hole in the ground was used for hundreds of years by Maine's Penobscot Indians. Today, bean-hole beans are still a popular Maine tradition.
The ideal pot for full flavor is a cast iron kettle with a lid (often referred to as a Dutch oven). If you don't have one and can't borrow one, any sturdy pot with a lid will do.
Cook for approximately 6 hours for absolutely delicious beans.
Serves approximately four.
Note: Many foods have enhanced flavor when cooked in a hole in the ground in this manner. If you dig the hole in an appropriate place, you can continue to use it for outdoor cooking.
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