GENERAL NOTES ON PATROL SELF CATERING AT

Transcription

1 CAMP MENU 2016

2 GENERAL NOTES ON PATROL SELF CATERING AT BLAIR ATHOLL Our aim is to make you feel as much at home as possible during your stay on camp. Some simple rules need to be observed so that we can all enjoy ourselves safely. Collections You collect your food twice daily at the following times and We will provide you with plastic boxes to carry your provisions. You should keep these clean as they are used to carry your food supplies. Please remember to bring back your empty boxes each time you visit otherwise you will be sent back to collect them before we give out the full boxes. When collecting you will need to send two patrol members. One of the two people should ideally be your patrol QM. Cleanliness Personal hygiene, hot water and keeping your site clean are ESSENTIAL!! One of your patrol will be required to attend a short food hygiene course which will cover all aspects of Blair Atholl patrol catering. This person should be designated your Patrol QM. Your kitchen store MUST be kept clean and tidy. If you have any surplus food from a meal please hand it to your subcamp staff or bring it back to us at next issue for proper disposal. You will need to keep your dining shelter surfaces clean using hot water and the anti-bacterial cleaner. Don t leave scraps of food on the table or on the ground or you will be woken very early by scavenging gulls. All dairy products and any perishable products you may have should be kept in a cool box or in cold water. Use the containers you brought from home to keep food in and keep the lids sealed. Menu Please try to sit down as a whole patrol when possible for meals. It s far more sociable and you will get to know one another better. You will notice that lunch and supper are missing. Lunch will be provided by the activity leaders if you are off site all day, you will however need your water bottle with you. If you are on site for lunch, this will be provided by your subcamp staff. Supper is provided centrally from your subcamp marquee at a time set by your subcamp team. You may wish to have salad with some of your evening meals. If this is the case please ask your subcamp staff, they will have the necessary ingredients for you to make up a salad bowl for your table. Try to use a bowl rather than just sticking some individual bits on a plate or whole ingredients on the table. Stock Items You will be given stock items at the start of the camp (see table). Extra stock items should be requested at issue time. You have this little book so plan ahead for each meal and ask for any extra items you may need. Please remember that we can be very busy and may not have time to deal with your requests outwith issue times. Please only ask for these items if you require them. Some items will be available from subcamp staff, these are: tea, hot chocolate, cup-a-soups and bin bags. Anti-bac cleaner, handwash, diluting juice and washing-up liquid will be available from your subcamp leaders. Do not throw out your initial bottles as you can then refill them as you need it. Stock Items J Cloths Clingfilm Cooking Oil Matches Firelighters Scourers Tinfoil Brillo Pads Tomato Sauce Brown sauce Sugar Coffee Marmalade Pepper Salt On the following pages you will find the menu diary for the camp. There will be some hints and tips, recipes for you to follow for different mealtimes. If you spend some time following these recipes you will find your mealtimes more enjoyable and filling. However if you feel you can make better use of the ingredients you are given please feel free to experiment. Although if you spoil the food you have we don t carry enough stock to resupply you. 2 Anti-Bac Cleaner Handwash Diluting Juice 3 Washing-up Liquid

3 IMPORTANT INFORMATION Monday 18th Welcome to BA Your first stock issue is tonight at Dinner will be provided centrally by your subcamp staff. BREAKFAST IDEAS You will get a mixture of hot and cold breakfasts throughout Blair Atholl The following pages will provide you with a selection of ideas for variety each morning. Tuesday 19th Wednesday 20th Your overseas guests arrive today. Make sure and remember to cook enough for dinner as they will be joining you this evening. Activities start today so remember and leave yourself enough time to make breakfast. You need a good start to the day today!!! Alkso Camp Dinner is tonight see page 9. Cereal Cereal will be available every morning. If you run out let us know at morning collection and we will supply your patrol with more. Saturday 23rd Sunday 24th Tuesday 26th Wednesday 27th VISITORS DAY!!!! Remember the Country Fair is also today and I hope your stand is ready. Dinner will be centrally delivered to your subcamp. Please tell your subcamp leaders if you are staying in or going out so they know if you need fed. Subcamp Sunday. You will spend the majority of the day on or around your subcamp. There is no evening collection today. Dinner will be delivered to your subcamp and you will be joined by all staff and satellite campers for dinner. Start trying to use up any open stock items you have left. Burns Supper. Catering together in your subcamps. Croissants Croissants can be eaten hot or cold. If you wish to heat them, cut the croissant up and toast them on a dry frying pan. Serve with jam. Bacon / Sausage Rolls Pretty straightforward cook the bacon or sausages. Place on a buttered roll. Serve with sauce if required. SIMPLE!! Thursday 28th Dinner will be provided centrally. Please throw out all left over opened or perishable food tonight. 4 5

4 EGGS You will be given eggs every second morning to go with your cooked breakfast try mixing things up with this selection of methods to prepare them!! Fried Eggs Heat up a little oil in a frying pan then crack the eggs gently into the hot oil. Cook to your liking, either runny sunnyside up or turn them over halfway through for a hard egg. Poached Eggs Bring a small pan of water to the boil. Then with a fork create a whirlpool in the water. Into this crack an egg and cook for 4-5 mins then carefully remove. Delicious with crispy bacon!!! Boiled Eggs Scrambled Eggs Serves 3 4 Eggs 150ml tbsp of Milk Large knob of Marg Salt and Pepper 1. Lightly whisk the eggs, milk and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency. 2. Heat a frying pan for a minute or so, then add the marg and let it melt. Don t allow the marg to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again. 3. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay. Place the number of eggs required into a pan and cover with cold water to about 2cm above the top of the eggs. Then place on the fire and heat until the water boils. At this point check the time. If you want soft eggs cook for a further 4 mins or for hard eggs cook for 7 mins. ENJOY!!! Always use a wooden spoon for best results. Don t over-stir think of this as folded eggs rather than scrambled. Also try adding some crispy fried bacon chopped up and stirred through to make it different. 6 7

5 MAIN MEALS Tuesday 19th July 2016 Pasta Risotto with Peas and Pancetta Orzo Pasta Pancetta Cubes Oil Garlic Puree Frozen Peas Butter (4 tbs) Parmesan Cheese 1. Put on a pot of water as this recipe requires boiling water. Warm a little oil and 1/2 the garlic puree in a large pot that will hold everything later. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. 2. Add the pasta and turn it about in the pancetta and peas, then pour in 10 cups of boiling water. Move to a cooler part of the fire and let simmer for minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water. 3. When it s ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, and adjust the seasoning with salt and pepper. Serve immediately. Wednesday 20th July 2016 Camp Dinner Starter Soup Main Traditional Mince and Tatties Dessert Iced Buns You will have four or five members of the staff team eating with you tonight. Plastic cutlery and plates will be provided for you and your guests. Please do not use these for serving or you will have nothing to eat from. Please follow the instructions on the soup for the starter. Mince and Tatties 1. Put on water for the potatoes (you will need this boiling for later). Peel and slice the carrots, you will need them soon. 2. Heat a little oil in a pan and fry the onion until brown. Add in the mince and cook until browned stirring regularly then drain off the excess liquid. 3. Add the carrots and mix well, then pour in enough water to just cover the ingredients. Crumble in the stock cubes, season with salt and pepper and give a good stir. Cover the pan and simmer the mince for about minutes, checking water level occasionally. 4. Put the potatoes on at this point and boil for the same amount of time. 5. Once the mince is cooked, thicken the mince by gradually adding teaspoons of gravy granules. Serve the mince with boiled potatoes. Remember to read through the complete recipe first before starting as you may need to do some prep before getting started. Traditionally this is served with mashed potatoes. If you wish to try this mash your boiled potatoes together with some marg. You can get this from your subcamp leaders. 8 9

6 Thursday 21st July 2016 Chicken Curry Cooked Chicken Cubes Boil in the Bag Rice Carrots Peas Mushrooms Onions Curry Sauce mix Chicken Stock Cube 1. Put on a pot of water to boil, for the rice. 2. Heat some cooking oil in a large pot. 3. Add the chicken and onions to the pot and cook till slightly brown. 4. Mix the chicken stock cubes with 500ml of boiling water in a jug and add to the chicken and onions. 5. Add the rest of the sliced vegetables. 6. Add the curry sauce and cover and cook for around 30 mins until the vegetables are tender. Friday 22nd July 2016 Beef Stir Fry Stir Fry Beef Steak Noodles Soy Sauce Stir Fry Mixed Vegetables Mangetout and Babycorn Mushrooms Stir Fry Sauce 1. Boil a pot of water for the noodles. 2. Add some oil to a large frying pan and heat. 3. Slice the steak into strips and fry until browned all over. 4. Add the stir fry mixed vegetables, mangetout, babycorns and mushrooms and cook through for approx. 10 mins. 5. Place the noodles into the boiling water and boil according to the instructions on the packet. 6. Add the stir fry sauce and heat through constantly stirring being careful not to boil or stick to the pan. 7. Serve the stir fry on a bed of noodles. Serve the soy sauce on the table and allow individuals to add to taste. 7. Look at the instructions on the rice and boil in the hot water so that your curry and rice are ready at the same time. Blair Atholl Top Dessert Tip Remember to double check the instructions on the rice. As if it is overcooked it will become sticky and tasteless!!!! 1. Add 500g of sugar to a large frying pan and heat. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour. 2. Remove from the heat and stir in 250g of cubed soft butter (you will need to do this before putting the sugar on) and 10 tbsp of cold water. 3. Split the bananas lengthways and add to the caramel mix. Return to the fire and cook for a couple of minutes and serve with cream

7 Saturday 23rd July 2016 Macaroni Cheese Macaroni Cheese Sauce Mix Grated Cheese Milk 1. Put on a pot of water to boil, for the macaroni. 2. Add the macaroni to the pot once the water is boiling. 3. Once the macaroni is in, get another pot and follow the instructions on the cheese sauce packet to prepare your cheese sauce. 4. Once you have heated the cheese sauce, add the grated cheese slowly, mixing it in all the time. It needs to be done slowly so the cheese has a chance to melt. 5. Once the macaroni has cooked, drain the water and add the sauce mix to the macaroni. 6. Stir the mixture together until all the macaroni is coated in cheese sauce. Monday 25th July 2016 Chilli and Rice Mince Beef Stock Cubes Onions Chopped Tomatoes Red Pepper Red Kidney Beans Garlic Puree Boil in the Bag Rice Spice Mix Sugar (from stock) Tomato Puree Sour Cream Cheddar cheese 1. Put on a pot of hot water, you will need this for the stock and rice. 2. Chop and dice three large onions and three red peppers. 3. Put your pan on the fire over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes. Tip in the 6 tsps garlic puree, the red pepper and all the spice mix. Give it a good stir, then leave it to cook for another 5 minutes. Keep some grated cheese so you can top off the macaroni cheese once it has been served onto your plate. 4. Add the meat to the pan and break it up with your spoon. Keep stirring and prodding for at least 5 minutes, until all the mince is broken up and there are no more pink bits. 5. Crumble three beef stock cubes into 900ml hot water. Pour this into the pan with the mince mixture. Open 3 cans of chopped tomatoes and add as well. Add the tube of tomato puree along with 3-4 tsps of sugar. Visitors day some of you may be going offsite for dinner with your visitors, we need to know numbers to cater for staying onsite. 6. Leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn t catch on the bottom of the pan or isn t drying out. If it is, add a couple of tablespoons of water and make sure that you move to a cooler part of the fire. Make sure you start the rice at this point!! 7. Drain and rinse 3 cans of red kidney beans in a sieve and stir them into the chilli pot. Gently cook for another 10 minutes, adding a little more water if it looks too dry. Take off the heat and leave your chilli to stand for 10 minutes before serving. 8. Serve with sour cream, grated cheese and the boiled rice

8 Tuesday 26th July 2016 Spaghetti Carbonara Blue Issued by your subcamp leaders Monday 18th Tuesday 19th Wednesday 20th Spaghetti Bacon Philadelphia Eggs Parmesan Veg Stock Breakfast N/A Cereal, Bacon and Egg Rolls Lunch N/A Buffet Style Buffet Style Dinner Main Pies, Beans and Mash Pasta Risotto with Peas and Pancetta Soup, Mince and Tatties 1. Boil a pot of water with a little oil for the spaghetti and cook as per the instructions. Dinner Sweet Swiss Roll and Custard Angel Delight and Fruit Cocktail Iced Buns 2. While it is cooking, fry the bacon pieces in a large pan and make up 600ml of veg stock as per the packet instructions. Supper Slabcake Hotdogs Biscuits and Cheese 3. Separate the egg yolks from the whites. You will need two bowls for this!! Make sure you have washed your hands and crack the egg into your cupped palm over a bowl. Let the white drip through your separated fingers into the bowl. Put the yolk into another bowl and discard the white and shells. 4. Beat together the philly and yolks in the bowl. 5. Once the pasta is cooked, drain it. Add the veg stock to the bacon pan, then add the pasta and mix together. Blue Issued by your subcamp leaders Breakfast Thursday 21st Friday 22nd Saturday 23rd Cereal, Sausage and Egg Rolls Cereal, Bacon, Potato Scones and Egg Rolls 6. Add the Philadelphia and egg mixture, and stir through well to combine everything. Lunch Buffet Style Buffet Style Buffet Style 7. Serve up between 12 and add parmesan to taste. Dinner Main Curry and Rice Beef or Veg Stir Fry and Noodles Macaroni Cheese Dinner Sweet Apple Pie and Cream Caramelised Banana and Cream Rice Pudding and Peaches Make sure the pasta is hot when mixing the philly and eggs together as the heat from the pasta will cook the eggs. Supper Soup and Bread Shortbread and Biscuits Crepes and fillings 14 15

9 Blue Issued by your subcamp leaders Sunday 24th Monday 25th Tuesday 26th Breakfast Cereal, Sausage and Egg Rolls Lunch Buffet Style Buffet Style Buffet Style Dinner Main Subcamp BBQ and Buffet Chilli and Rice Spaghetti Carbonara Dinner Sweet Eton Mess Swiss Roll and Custard Angel Delight and Fruit Cocktail Supper Slabcake Hotdogs Soup and Bread Blue Issued by your subcamp leaders Wednesday 27th Thursday 28th Friday 29th Breakfast Cereal, Bacon and Egg Rolls Lunch Buffet Style Buffet Style Packed Lunches Dinner Main Veg Soup, Haggis, Neeps and Tatties Chinese Meal with Rice N/A Dinner Sweet Cranachan Apple Pie and Cream N/A Supper Shortbread and Biscuits Biscuits and Cheese N/A