Feedback Canal camp cooks
Yet another contribution in the long-running series of hints and tips on how to cook for 20 hungry canal camp volunteers...
tions are large and 20 portions for 25 meals was fine. Lunchtime f&c in the summer, on Following on from several contributions in the Friday, kindly provided by the locals, was really good - and also meant a lighter last recent(ish) issues of Navvies, here are another supper with less catering equipment needed, canal camp cook’s thoughts. Do remember: so it could be packed earlier. there is no one right way of cooking for a canal Local and seasonal is good: I stopped camp. Read all the articles for suggestions and at a market garden in September for supplies ideas on how (and how not) to do it... for a weekend and asked for cooking applies: ended up picking a couple of dozen from the Musings from a novice camp cook’s noteyet-to-be-harvested tree. Stroud ice cream book... Wynstones - is gorgeous, but I never got to 1 Porridge sticks. the recommended butcher in Stonehouse. 2 Never ever underestimate the amount Mutton from the Ty-Coch smallholding by of food consumed. Drapers Lock on the Mon & Brec has yet to 3 Simplify - be too clever by half at your be sourced: perhaps earmark a newborn peril. lamb for 20lb. No venison on camp in 2015, 4 Commission help and support. See 10. but do roast it long and slow - the (vegetarian) 5 There will be chips left over. cook make a very tender ‘mess of potage’. 6 Martyrdom - don’t go there. See 10. I do a local (to me) supermarket shop 7 Go local when you can, but shopping of non-perishables and sometimes fruit and always takes longer than expected. vegetables from the Hereford market stall. 8 Plan and re-plan - then adapt and wing it. Perishables and frozen food from shops near 9 Tiredness kills - see 11. the accommodation, having checked access 10 Enjoy the DofEers to the kitchen fridges and freezer. 11 Be happy. Don’t do 6 or 9. Tea towel fairies are great! Don’t leave 12 Be seasonal, local, even national if it fits yourself with that job and the recycling until in with with the plan. the last day. See 4, 6, 8, 9 and 11. Martin Danks Elaboration: DofEers and young people were successfully ‘used’ in rotation at Easter to help cook breakfast, one on each day, and also ad hoc to help in the evening: a request for custard for 26 and couscous ably met. Elaborating for summer camp, two young people helped in rotation, so their first day doing breakfast was with someone who had done their first day the previous day. So pairs of young people made a great difference to breakfast and the lunch ingredient preparation, serving, and timeliness. ‘Cawl’ for the Welsh night (lamb stew) went down well but might not have won any competitions. But Syllabub was OTT. The team of cooks at the Bonfire Bash Fish and chips: OK so chip por-
Cooking for canal camps
Volunteers restoring the waterways. Read Navvies 274.