13 Mar Campfire Rainbow Trout and veggies
My friend Amy was just back from working in Iraq and needed to decompress. What better way than hike and lunch in the woods. With us on the trip is Anu the three legged Afghan Shepard who is a rescue dog from Afghanistan and Chocy the horse.
For lunch it was rainbow trout served with sweet potatoes, corn on the cob and vegetable parcels which had peppers, shallots, courgettes and tomatoes in them.
To make the veggie parcels simply chop the veg into large chunks and wrap them in tinfoil. Season with salt and pepper and add some type of oil to stop everything sticking to the foil. We used coconut oil. Good tip for this is to double wrap with tinfoil and don’t have the place where you seal the bundle on the same side. That way your parcels won’t open as you rotate them in the fire.
The corn was also wrapped in tinfoil. If you can get your hands on fresh corn with the leaves still on it they will turn out much juicer and the leaves protect the corn from burning much better than tinfoil.
The sweet potatoes were quite large and they were just thrown in the base of the fire in their skins. The skin will char and harden but the lovely potato will soften. We left these on for about 40 minutes. Test with a knife and when it slides in easy to the middle you’re good to go. Simply peal off all that crusty skin and dive right in.
The fish was last to cook and this was just done on a skewer over the fire. The smoke gave it a lovely smokey flavour. We did two lots of trout, the second lot we cooked direct on a hot stone and will show that in another video.
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