TAMARIND/mango MARMALADE
6 tamarind pods
2 mangos, cut into small cubes
1tbs honey
Peel the tamarind, place it in a small pot and cover with water.
Bring to a boil. Boil for a minute. Let it cool in the cooking water.
Once cold mash together to separate the seeds. You should have about 2 tbs paste. Mix with 2 cut mangos and 1 tbs honey.
Place in jars and close immediately.
Store in the refrigerator.
TROUT JERKEY
Any kind of homemade jerky makes a great snack for a hike or camping trip, as it is nonperishable and provides a good dose of protein. But this trout jerky is the caviar of all jerkies. Made from freshly caught river trout, it is both sweet and salty, and has just the right chewy texture and flavor. The recipe can be made in either a dehydrator or the oven, using low heat.
Serves 4
One 13-ounce trout fillet, skinned
1/4 cup soy sauce
1 teaspoon raw honey
1 garlic clove, crushed
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
Extra-virgin olive oil, for the oven rack
Cut the fish into 1- by 6-inch strips. Make sure the slices are even so they dry at the same rate. Place in a wide shallow bowl.
Combine the soy sauce, honey, garlic, lemon juice, and pepper in a small bowl. Pour the mixture over the fish slices, cover, and let marinate for 4 hours in the refrigerator. Drain and discard the liquid.
To use a dehydrator, lay the fish slices flat on the dehydrator trays. Don’t let the fish slices touch. Dry at 145°F to 155°F. The jerky is done when the trout is dry and chewy, but not crunchy; start checking for doneness after about 4 hours. Once the strips are cooled, store them in airtight containers or vacuum seal them. They will keep for 2 to 3 months in the refrigerator.
To use the oven, preheat the oven to the lowest possible setting. Wipe an oven rack with olive oil and place the marinated fish directly on the rack. Set a cookie sheet underneath to catch the drippings. Flip the pieces after about 2 hours. The drying time depends on the thickness of the fish slices; check for doneness after about 3 hours. The jerky is ready when there are no moist spots left.
SMOKED SALMON
Serves 4
1 1/2 pounds wild salmon[CE1] fillet, bones removed
1/4 cup coarse sea salt
1/4 cup packed light [CE2] brown sugar
1 tablespoon grated lemon zest
Handful of alder chips
Place a large piece of foil on the counter and top with an equally large layer of parchment paper. Place the salmon on top of the parchment paper and season both sides with the salt, sugar, and lemon zest. Wrap tightly, place on a plate, and put something heavy on top to weigh it down (I usually use a cast-iron skillet). Refrigerate for about 8 hours.
Place the alder chips in a bowl and cover with water for 30 minutes.
Drain the water and place the alder chips in the bottom of a large wok with a wire rack set inside. Unwrap the salmon and place it skin side down on the rack. Cover with a lid or a large sheet of foil. Crimp the foil along the edge of the pan to seal it tightly.
To smoke the salmon outdoors, build a fire. Place the wok next to the fire . Using the indirect heat of the fire will prevent it from overcooking. Let it smoke until the salmon is firm to the touch and a glaze forms on the surface, about 40 minutes. Check periodically on the smoke inside the wok by removing the cover or picking up one edge of the foil. Rotate the wok periodically to ensure even cooking. Place the pan closer to the fire if the smoke disappears.
To smoke the salmon on your stove, temporarily disable your smoke detector. Heat the wok with the salmon over high heat. Once it starts to produce a good amount of smoke, lower the heat to medium.
Let the salmonrest, covered in the wok, for 5 minutes before serving.
FIRE ROASTED APPLE
Once your campfire dies down and you’re left with glowing embers, you have the perfect conditions for cooking apples. The apples get stuffed with raisins and nuts, spiced with cinnamon, and sweetened with honey. Then you wrap them in foil and place them directly on the hot coals. The cooked apples come out soft and sweet, infused with the sweetness of the plumped raisins and the aroma of cinnamon. Serve with the cooking juices spooned over the top.
Serves 4
4 large apples, such as Honeycrisp, Pink Lady, or Crispin
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup plus 1 tablespoon raw honey
4 cinnamon sticks or 1 tablespoon ground cinnamon
Build a fire and let it burn down to hot embers (see page 00).
Place each apple on a large square of parchment paper. Using a paring knife, cut off the top part of the apple with the stem and reserve the tops. Push a paring knife through the apple and cut around the core leaving the bottom 1/2 inch of the apples intact. With a small spoon[CE1] , dig out the remaining core,. Make the holes about 1 inch wide.
Combine the raisins, walnuts, honey, and ground cinnamon (if using) in a small bowl.
Fill each apple cavity with the nut mixture. If using the cinnamon sticks, place one in each cavity. Top each apple with 1 teaspoon of the butter.
Set the reserved tops back on the apples and wrap tightly, first with parchment paper, then with foil.
When the coals are red and glowing, they are ready to use. Place the apples directly in the coals and cook for about 25 minutes, rolling the packets from side to side with long-handled tongs every couple of minutes. Remove from the fire and allow the apples to cool for approximately 5 minutes. Unwrap and serve. Eat the apples with a fork and knife.