What to cook on the nature: ideas and recipes

Many of us like to celebrate significant events in nature: in a forest glade, near a lake or a river, near the sea in the sand. What could be better than breaking out of the bored city bustle for at least a few hours, and preferably for the whole weekend. A tent, a wooden cabin in the forest, a car as a place to sleep, a five-star apartment - for many there is no significant difference. The main thing here is to walk barefoot, sing songs by the fire, chat with friends, swim in the river, and what else do you get from the trip? But an important question: "What to cook in nature?" Is also very relevant. After all, even for a one-day picnic you can not take everything ready with you, especially if the trip is far away and in the hot season. And even more so if you expect a three-day communication with nature. In this material, we will try to fantasize with you, what to cook on the table in nature, so that the holiday, held in the "field conditions", was a success.

Natural menu

As a rule, specially, when going to go for a short forest rest, the menu is rarely thought out so scrupulously. Usually rely on intuition and Russian. But the basic dishes and snacks still need to be imagined, at least in order to take the necessary products and in the right amount. Therefore, it is superfluous to sketch out an approximate list of dishes on a piece of paper. Usually the list of what to cook for a holiday in nature, can consist of one or two main dishes and a few snacks and salads. All sorts of sandwiches and their derivatives go well: canapes, tartinki, tartlets, sandwiches (we will talk about their great variety and quick ways to feed the whole crowd later). Also, it is worthwhile to think about drinks, especially if traveling to nature is supposed with children. But let's talk about everything in order.

Main dishes

About what can be cooked on a picnic in nature, you should think about it in advance. In the top of the most popular dishes, of course, include dishes made on living fire, on a grill or other appliances for frying. But the variations of these dishes can be very different: shish kebab, meat on the grill, barbecue, baked fish, lub-kebab. Popular in the people are also vegetables, baked on the grill, and baked potatoes as a pioneer garnish. In order to prepare all this, we must make some preliminary actions, without which the holiday will certainly be incomplete.

Preparatory work

• At least you will need a brazier. Very popular today are simple small folding barbells, which are easily installed almost anywhere. Attention: when using a brazier in the forest (and not only), it is necessary to comply with the rules of fire safety and keep children away from the burning fire: this is fraught with the fact that your holiday may soon fail.
• It is also necessary to take care of both the wood and coal, which you will use to kindle a fire. Hopefully, we are still going to the forest and there is always a lot of firewood, do not. First, such as you, there can be many, and natural firewood can simply be disassembled. And then you will spend an infinite amount of time trying to find them all the same. And secondly, not on all kinds of firewood, you can get good fried meat, keep this in mind. Therefore, we buy a couple of good bundles of firewood and in addition to them - a bag of wood charcoal (sold in many supermarkets or at gas stations), especially if it is planned to cook for a large company. It is advisable to buy a bottle and a means for rapid ignition, so as not to mess with any newspapers and pine needles and bark. No, there are, of course, fans of fire ignition in the pioneer way, from improvised means, but believe me, the meat on such fire can turn out not quite edible and not soft enough.

Cooking shish kebab

What to cook in nature, if you are going there to go quite a big company? This popular and favorite dish is the first thing that comes to mind. Shish kebabs differ in the choice of meat, additional ingredients and seasonings, marinade, in which the meat was soaked. Today we will try to prepare a traditional shish kebab from pork.

Choosing meat

This procedure, accordingly, must be made in advance. The choice of the part of the carcass remains for you. Someone likes shish kebabs from the neck - they turn out greasy and ruddy. Someone adores cutting (it turns out to be rather dry, but it is prepared, especially after soaking, for one-two-three). Someone prefers the back. Yes, and more advice on this topic: try to calculate the amount of raw materials with a margin. It will be awkward if a ready-made shish kebab is not enough or just someone will not get a yummy.

Soak

Professionals say: the success of the shish kebab directly depends on the marinade, in which it was soaked. Therefore, this issue should be given increased attention. Here are several options for marinade for a successful shish kebab (tested in practice):

• The fastest and easiest way is in kefir. This is if the meat was bought immediately before a picnic and it needs to be soaked quickly. Take 1% kefir - an amount that completely covered the chopped meat in a saucepan. We add there the onion and spices cut by rings. All mix thoroughly and cover with a lid. Literally in a couple of hours the meat will be successfully marinated.
• A good taste of meat, soaked in a light beer or in a dry white wine (sour) with the same spices and onions. In the Caucasus even special ordinary wines are produced for soaking the shish kebab. But in this case, the half-finished product should be at least three hours or four hours old, or better all night long. Then the meat becomes very tender and prepares quickly enough.
• Mayonnaise, just not too greasy, also suitable for marinade. After pouring out the mayonnaise and adding the spices to the onions, the meat should be thoroughly kneaded with the hands in a saucepan and only then set aside to marinate. And more: to mayonnaise it is recommended to add a couple drops of lean oil (preferably olive oil).
• Mustard pickle in French. You need to buy French (not spicy) mustard, add a spoonful of lemon juice, spices. Mix thoroughly with meat.
• Some use mineral water as a marinade with lemon juice and spices.

Choose any marinade for your taste (purposely here is not given the Soviet version with the use of vinegar, as from it the meat still has a characteristic vinegar taste).

The task that cooking in nature, has almost been solved. The case for small: fry the shish kebab.

A few tips

1. Firewood or coals should be thoroughly burned. Never cook in an open flaming fire: the meat will burn from above, but inside it will be damp.
2. Well helps to shoot down the ordinary spray gun (as for ironing clothes). Some craftsmen constantly water the meat, thus creating a steam bath over the fire. And the meat is very gentle at the same time.
3. Do not forget to constantly turn the skewers. So the shish kebab will be browned evenly from all sides.
4. Readiness can be checked by cutting a piece of meat before the skewer. If there is no pinkish shade, then the shish kebab is ready.

Additions

Now let's talk about what to cook for shish kebab in the nature. So, one of the main dishes is produced. But you will not eat naked shish kebab. It relies on snacks, side dishes, salads. What to cook for a shish kebab in the nature? Let's try to offer several options without unnecessary frills - very simple in execution, just suitable for the discharge of rough food in nature:

• Salad of cucumbers and tomatoes. This is a traditional, accompanying shish kebab from pork, a kitchen. Vegetables help to better absorb such heavy food as fried meat. Cooking this salad is simple enough. We take in equal parts cucumbers and tomatoes. Add fresh greens and a little garlic. We cut everything, but not very finely, into a large bowl. Stir and salt. We fill with olive (or any other lean) oil and a drop of lemon juice.
• What to cook in the countryside for a shish kebab yet? Here is a recipe very simple and tasty (and for those who had a pioneer childhood, also nostalgic) garnish - baked potatoes. Moreover, after cooking the main dish, there were still hot coals. It is quite easy to inflate them if necessary to increase the heat and bury uncleaned raw potatoes, previously washed. Willingness is checked with a toothpick or an ordinary match: if it pierces easily, then the potato is ready.
• Some prefer to wrap each potato in a piece of foil and only then put in the coals. So you can get rid of the unpleasant soot, which remains on the potatoes as a result of the execution of the previous recipe. But then, to make our garnish even more delicious, cut the potatoes and put a small piece of fat in it, and then you can wrap it in foil and send it to the fire.

Cooking at the stake

By the way, what to cook on the open fire, so to speak, so to speak, without the participation of such devices as a brazier? Excellent options - Cossack kulesh, lagman, pilaf, ear. The latter option is more suitable for those who combine business with pleasure: when choosing a picnic, he also took a fishing rod with him. For all the above dishes should have a good and roomy kazan (preferably with a tripod, on which it can be hung over a fire). Otherwise, on the topic "What to cook on a picnic in nature?" Recipes of dishes can be different (each has its own secrets).

Pilaf

For real Uzbek pilaf, of course, you need lamb, but not everyone likes its characteristic taste. In this case, you can cook pilaf on a bonfire on pork ribs - just delicious! By the way, instead of fat-tailed mutton fat, the usual pig is perfect. So, let's start cooking:

1. On the tripod we place the cauldron over the fire. Fire must be, but not strong. Pour a little lean oil in the cauldron.
2. We put the fat in the vessel and melt it. Cracklings are withdrawn. Ribs are separated one at a time and we will interfere with the cauldron. Stir and fry until crusts form.
3. A pair of bulbs are cleaned and cut into half rings. We throw to the meat. Fry it.
4. There also - grated carrots and weak it until softened. Then pour water to cover the meat with vegetables, and then stew for 30 minutes. After introducing spices for pilaf and salt.
5. Rice pre-soaked (it is better to take a long, not sticking together), put it into the cauldron. Fill with water. The ratio of water and rice is 2: 1.
6. Later in the middle of the mass, we make a large hole for air and excess water. We cook for 20-30 minutes (until rice is ready, but it can be different). Before the finale, we stick the cloves of garlic around the perimeter.

Such a delicious, smelling smoke of a bonfire dish - one of the best options that cook in nature (photo above). Eat pilaf hot, decomposing portionwise. You can sprinkle with fresh herbs as a useful decoration.

What to cook on a picnic in nature: snacks

About snacks in the fresh air can be deduced one simple rule: they should be simple and uncomplicated. Because, firstly, everyone wants to relax and socialize, and not to fool himself with a too complicated execution. And secondly, nature itself has to simplify and minimize the prospect.

What to cook on a picnic in nature? Snacks can be very different. The simplest thing that comes to mind is slicing smoked products and cheese, decorated with vegetables. Everything is simple. With itself on the nature it is necessary to take some kinds of smoked meat and fat, cheese, cucumbers with tomatoes. Further we proceed as follows: we take a huge dish (enough for the whole company), cut it all in a thin slice, and decorate it artistically in an arbitrary order, decorating with sprigs of dill and parsley.

Pickles are also one of the fastest and tasty options of what to cook on nature. Recipes of blanks are different for everyone. It can be rolled up cucumbers or tomatoes, aubergines in the east with garlic and pepper, zucchini marinated, plums in spicy sauce. We act quickly and simply: open the jars, put them into cooked containers, decorate with fresh herbs. You can make a mix of pickles: spread cucumbers with tomatoes, for example, or make a salad of salines, adding fresh onions and seasoning with lean oil.

Birthday

If you decide to have a birthday in nature, what to cook? Photos and recipes for main courses were presented above. They can be successfully used by everyone. But the most convenient and problem-free option for this holiday, which is usually a lot of guests - sandwiches, tartlets and canapes. What is their charm and significance for a picnic? In a small area of solid bread or in a small basket you can place almost anything. Yes, and cook these dishes for one bite quite simply and quickly. As fillings, you can use cheese pasta, ham, slightly salted fish, vegetables and even fruits. And the main thing is that they turn out a lot! You can safely feed a large company with snacks.

So decide for yourself if you are going to spend your birthday in nature, what to cook. Photos and recipes of these simple and delicious dishes will help you in cooking, but you can use your own imagination.