Delicious and easy bushcraft recipes
Bored of hum drum homemade food? Why not relocate your kitchen outdoors this summer?
When it comes to eating in the wild there are hundreds of different combinations you can try. Depending on where you are camping, and the season you can forage a wide variety of ingredients. Naturally, there are some ingredients that you can’t forage. If you’re thinking about camping outdoors armed with your spatula and whisk, then it’s a good idea to pre-plan your meals. The more often you cook in the bush, the more you will learn which shop bought goods can be swapped for wild ingredients.
The internet is awash with fantastic dishes for you to try. It’s easy to find dishes that are simply great camping foods, to dishes which are foraging delicacies. Depending on your bush craft know - how and cooking career you will be able to find something to fit you and your family perfectly. Here at Greenman Bushcraft we’ve found three great wild food recipes that are relatively quick and easy.Enjoy your first summer bushcraft meal of the year from our suggestions. You can thank us later.
Soup, glorious soup. This is an easy foraged dish to get your bush dinner on the go. Nettles are an incredibly versatile ingredient with many uses. Once cooked nettles have a similar taste to spinach or cabbage.
- 1 tbsp olive oil, plus extra for drizzling
- 1 onion, chopped
- 1 carrot, diced
- 1 leek, washed and finely sliced
- 1 large floury potato (Maris Piper or similar), thinly sliced
- 1l vegetable stock
- 400g stinging or dead nettles, washed, leaves picked (see tips below)
- 50g butter, diced
- 50ml double cream
1. Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato and cook for 10 minutes until the vegetables start to soften. Add the stock and cook for a further 10-15 minutes until the potato is soft
2. Add the nettle leaves, simmer for 1 min to wild, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you have them.
Spicy Dandelion Greens
This one might sound a bit strange if you are new to foraging, but dandelion greens really are delicious. You can find them almost anywhere which means you can stock up on a lot to make a truly hearty meal. Dandelion greens are nature’s richest green Vitamin A source. They are packed with fiber, potassium, iron, calcium and magnesium and protein. You’re running out of reasons not to give it a go.
- 1 teaspoon salt
- 1 pound dandelion greens, torn into 4-inch pieces
- 1 teaspoon salt
- 4 strips bacon
- 1 tablespoon butter
- 1/2 onion, thinly sliced
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 1 tablespoon grated Parmesan cheese (optional)
1. Soak the dandelion greens in a large bowl of cold water with 1 teaspoon of salt for 10 minutes. Then drain.
2. Bring a large pot of water to a boil with 1 teaspoon of salt. Cook the greens until tender which should be 3-4 minutes.
3. Cook bacon until crispy, and then crumble. Reserve 1 tablespoon of bacon grease. Heat bacon grease and butter in a large pan over a medium heat.
4. Cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant.
5. Add more head and add dandelion greens. Continue to cook and stir until the liquid evaporates. This should take around 3-4 minutes.
6. Season with salt and black pepper. Sprinkle with Parmesan cheese to serve.
Bush Nut Bread
This is a very easy bush dish which simply requires making the dough, and placing it in front of the fire. Easy peasy. A hearty bread to be enjoyed with some foraged berry jam if you know how. If that’s a bit advanced for you then store bought jam or Nutella should be fine. We won’t judge you.
- 1LB of Strong White Bread Flour
- 4 Level Tea Spoons of Baking Powder
- 1/2 cup of Water
- 125g of Mixed Crushed Nuts & Raisins
1. Keep 2 tablespoons of flour to one side, just in case you add too much water when mixing. Mix all the dry ingredients in a mixing bowl.
2. Add the water until a thick dough is formed. Make sure the dough is not too sticky, but holds together in one large mass. Shape into a flat circle or oval until the dough is 1 to 2 inches thick.
3. Place on a cooking surface which can be positioned in front of an open fire at an angle of around 45 degrees. Bake slowly for around 45 minutes until the crust has risen slightly. If it seems to be getting too brown before the centre is done. Flip over the load and bake the underside for around 15-20 minutes. Make sure the centre is fully baked through. Add spread and serve.