Born 2B cooking instructions for SAS teams General instructions Here are your basic menus for this year's competition. We would prefer you to use these. You have more choices this year. We understand however that some Troops would like to use their own menus. If you wish to do this it is vital that you provide full menus and instructions for these. In previous years it has been very hard for the support team to work out what should be cooked. You need to make your own shopping list from these menus. Read the instructions and write down what you should buy. It will help you to understand what you are cooking. You are judged mainly on the quality of your food but also the presentation of your food and hygiene are very important-and will get you extra marks. At each judged meal you have to provide a small portion for the judges. You will be given a container on which to present all courses so they should all be ready at the same time to go to the judges. All recipes are for a patrol of 6 and all can be made with vegetarian alternatives. Drinks of your own choice should be available at all times-for example-water, squash, fruit juice, hot chocolate to be provided by you. The general instructions you receive for this competition ask you to provide a copy of the menu when you sign in. Don't just print this one-make your own and decorate it. It doesn't need the instructions and ingredients. You will also need to provide food for a second hot breakfast and the ingredients to make sandwiches on Sunday. The choice is yours-these meals are not marked. There is no need to make them complicated. Each meal needs all of you to take part-you should share out the jobs so you are all doing a bit. All of you need to clear up as you go-and share all the washing up too!
Born2B equipment list SAS Cooking only - you need to have extra equipment for other parts of the competition. Read the instructions It is very important to have enough utensils to prepare and cook the menus we have given you. You should provide all of the following as a minimum... Team equipment Two burners with 2 gas rings-plus full gas bottle. Matches in plastic bags 2 cold boxes-raw meat to be kept separately from other perishable food. Large plastic box with lid for all other ingredients Large saucepan to heat water -with lid 1 frying pan-medium sized 1 wok 3 saucepans or Billies of different sizes-with lids Assorted sizes of mixing bowls-plastic are good Small measuring jug Lemon squeezer Small weighing scales (unless you have already weighed out required amounts). 2 (or more) chopping boards 3 (or more) sharp knives Fish slice Long handles spoons -for stirring pots Long handled tongs-at least 1 Teaspoon and tablespoon Hand whisk Washing up bowls Dishcloths/scorers/sponges Tea towels-several Washing up liquid Foil-at least 1 large roll Newspapers and sisal Cling film Rubbish bags-black bin bags Personal equipment Cutlery-knife, fork, spoon per person 2 bowls and 2 plates per person Mug per person ** We hope that you will have a go at some of the recipes before the competition-you may then find that you need extra equipment which you may of course provide. It will help you on the day! Examples of extra equipment could be trays to carry food to the fire (metal are better!!) or posher bowls in which to make the pudding in the evening. You cannot make the recipes properly without decent equipment.
Menus for 3 judged meals Saturday Breakfast Cereal and milk-optional but a good idea. Sausages (allow 2 per person plus 1 for judge) 1 or 2 tins either spaghetti or beans-put into small saucepan. Oil to fry Eggy Bread-made with 3-4 eggs and 3 tablespoons milk. Method Put a small amount of oil into the frying pan and cook sausages well before putting them on plate covered with foil to keep warm. Prepare eggy bread whilst sausages are cooking. Break eggs into mixing bowl and add milk. Mix well with fork. Salt and pepper may be added if you wish. 6 (or more) slices of bread cut in half. Heat 3 tablespoons of oil in frying pan-you can add more if necessary. When oil is hot dip half slices of bread quickly into eggy mix-do not leave them in the mix. Add carefully to pan and fry-turning so that both sides are cooked evenly. Keep slices warm. When you have nearly finish cooking eggy bread heat spaghetti or beans stirring with a spoon to prevent it sticking. **Put a large saucepan of water on to heat so that you have hot water to wash up afterwards. **The judges only need a small portion to taste so put a teaspoon of spaghetti or beans on the plate plus half a sausage and a half piece of eggy bread.
Backwoods Saturday lunch During the morning you will have collected lots of firewood ready for your lunchtime meal. Before you start to prepare your lunches wash your hands!! Fish in newspaper General ingredients-please read below for more details fish vegetables to accompany meal pitta bread to serve ingredients for marinade Although it is nice to use whole fish which need gutting and filleting we suggest that you use ready prepared fillets-frozen are fine. You can use any white fish or even salmon if you like. However if you are happy to gut and fillet the fish by yourselves then please do so. Remember that this is the only food you will have at lunchtime though! ***Don't forget that you will also need several newspapers in which to wrap the fish. To keep everything as hygienic as possible we suggest putting the fish into a greaseproof bag or using baking parchment before wrapping in the newspaper. The newspaper will need soaking in a bowl of water before using. Sisal will need for tying the parcels securely-also soaked. Make the fish more interesting by adding a marinade -hopefully one you make yourself at camp. Recipes for 2 are below.. Make marinade at breakfast (or as early as you can) and add fish. Fish should be cut into smaller pieces. Cover and leave until needed. Marinade for Moroccan fish Chop whole bunch of parsley and coriander well. Add 1 teaspoon garlic (from a jar is fine). Add 1 teaspoon each of ground cumin, paprika and ground coriander. Add grated rind of lemon plus juice of 2 lemons. Add 6 large spoons of oil. Stir all ingredients well and add fish making sure fish is covered. Leave for as long as possible. Alternative marinade for spiced fish Small tub greek yoghurt 6 large spoons oil 1 teaspoon garlic (from a jar is fine) 1 teaspoon ground cumin 1 teaspoon cayenne pepper 2 large spoons runny honey juice of 1 lemon
Stir all ingredients well and add pieces of fish making sure fish is covered. Leave for as long as possible. ****To make a healthy meal you should also have some vegetables. Cherry tomatoes, baby sweetcorn or carrot sticks for example can be mixed with a little oil with a sprinkling of herbs. They can be wrapped in foil to cook. When you are ready to cook wrap the fish in greaseproof paper and then in the newspaper which has been soaked in a bowl of water. Tie with sisal which has also been soaked. Put wrapped parcels on a tray or chopping board to take to your fire. Once your food is cooked opened pitta bread are a good idea to put your fish and vegetables into ready to eat. Jam slices and (warmed) fruit You can wrap these in foil but make sure you use a double thickness and that it is large enough to wrap the slice. Butter bread well. Put butter side down onto foil which has been wiped with oil.. Whole slices are too big so use half or quarter pieces of bread. Spread bread with jam-be generous-go to the edges. Repeat for top slice-put two pieces together again jam side in and butter side out. Wrap-carefully but not too tightly. For the warmed fruit you can use tinned fruit- of your choice-drain off juice and stir into toffee sauce perhaps -wrap in foil loosely (if time) and warm near side of fire. ***Don't forget portions for the judges. When you are ready to eat unwrap the parcels carefully-they will be hot. Have your plates and cutlery nearby. You will also need a bowl of water-warm would be nice in which to wash your sooty hands! You can heat water for hands and washing up on your gas cooker. Have a dustbin bag ready for all the wrappings. Saturday Evening meal This meal is cooked on your gas rings so you need to think about the order of preparation as it should be served as a 3 course meal -not eaten bit by bit! 2 courses are hot so will need careful planning. The dessert is cold and should be prepared first. The starter can be cooked and then reheated. Divide the jobs so you are all busy-all courses should be prepared between you-2 per course if there are 6 of you.
You will need some hot water to wash up during preparation. Starter Chunky tomato soup. You need to get this cooking fairly early but you can also take it off the heat and then re-heat it just before serving once it is ready. Ingredients 1 dessertspoon oil 2 onions finely chopped 2 teaspoons garlic-from a jar is fine chopped tomatoes-as many as you think you will need-fresh or tinned 500mls tomato juice 300mls vegetable stock 2 tablespoons worcester sauce To serve fromage frais and rocket leaves Method Put oil in thick based saucepan, heat and then add onion and garlic. Cook over low heat until onion is soft but not browned. Add tomatoes, tomato juice, stock and Worcester sauce -turn up heat and bring to the boil. Cover and lower heat to simmer for 15 minutes. Season to taste -with pepper perhaps. When ready to serve ladle into bowls, add small spoon of fromage frais to float on top and sprinkle with 2 or 3 rocket leaves. Main course Turkey pilaff (can be made with quorn pieces instead of turkey) This part of the meal will be cooked last. Ingredients 300mls basmati rice 2 chopped onions small handful green beans small red or yellow pepper 2 teaspoons garlic-from a jar is fine 4 tablespoons oil turkey (or quorn) pieces 3-4 teaspoons mild curry powder.
900mls vegetable stock-use hot water to dissolve 4 tablespoons mango chutney 250g natural yoghurt flaked toasted almonds salt/pepper Method Rinse rice in sieve until it is clean. Leave to drain. Chop pepper into small cubes. Top and tail beans and cut into smaller pieces. Heat oil and fry onion and pepper. Add garlic and turkey or quorn pieces. Fry for 2 or 3 minutes stirring all the time. Add rice-which may spit-cook for 2 more minutes. Add curry powder and stir. Add stock, chutney and beans Bring to boil then lower heat to simmer.. Carefully stir with a fork and taste to see if it needs seasoning. *** Serve hot-topped with a spoonful of yoghurt and toasted almonds. Dessert Apple amaretti pudding This course should be prepared first and then the bowls all covered and left-not on the floor! Ingredients 4-6 cooking apples 3 tablespoons caster sugar 1 lemon 1 tub mascarpone 250mls whipping cream 3 tablespoons icing sugar amaretti biscuits
Method Peel and core apples and cut into chunks. Put in small pan with 3 spoons of caster sugar, the juice of one lemon-no pips- and 3 large spoons water. Cook over gentle heat for 10 minutes until soft. **do not burn-you will need to watch it and keep stirring it. If it seems too dry then add a very small amount of water. Leave to cool. Beat the tub of mascarpone until soft in a separate dish. Whip cream then fold into mascarpone along with 3 spoons of icing sugar. Stir carefully. Crush amaretti biscuits and put in bottom of individual dishes. Add apple mix and top with cream. Sprinkle with more crushed biscuits. The whole meal should be given to the judges at the same time-presentation is very important here. Clear up as you go-and lay the table so you can all sit down to eat together. This is an important part of the teamwork needed for a successful meal. ****Don't forget to put on another large saucepan of water to heat up whilst you are eating. You will have needed hot water to wash up during preparation. Some more helpful hints 1.Listen to all instructions to each other. 2.Talk to each other-about what to do, what to get, how to do it-etc about any problems you have to adults on the site if you are not sure about what to do better than getting it all wrong!! 3.Be careful use axe/ hot saucepans/fires/etc with care. remember you don't need huge fires just hot ones for long enough to cook your lunch. 4.Be clean wash your hands often wash your hands and brush your hair before you take food to be judged. keep tents clean and tidy-use containers and don't put food etc on the floor. clear table of debris before you eat!!!
5.At each meal Hot water on to wash up. Clear up as you go. Lay table when everything is nearly ready. Dirty dishes in one bowl. Judge's portion-not huge- but well displayed. Sit to eat-don't stand-don't forget drinks. Clear up as soon as you have all finished eating using plenty of hot water. Use a bowl for peelings etc to keep table tidy as you prepare meals. 6.Firewood Search for it away from site too-you need lots! Use larger pieces for sides-use prevailing wind -if there is any- to funnel breeze through-less plate flapping then! Set up wood pile-properly -cover with ground sheet if it's raining. Store axe safely in cover or in block of wood. Chop safely- don't stand and watch or walk close to person with the axe. Stay out of chopping area. Wear walking boots to chop. 7.Share All jobs Any problems The good bits-and the not so good bits! Lastly.. and importantly ENJOY YOURSELVES!!