Newsfeed July 2010

field cooking, hiking trails - Israel, Hiking trails - Jordan, News, the israel trail, Uncategorized No Comments »

Hi guys, here are the coming hikes and treks that are open to the public for registration:

Two treks to the canyons of Jordan:

July 9th – 11th: Three days of canyoning, including abseiling in Wadi Karak and Wadi Mujib. The canyons are rich with water and surprises.

Four days in the Canyons of Jordan, July 14th – 17th:

One day in the Wala Canyon, two days in Wadi Hasa and concluding with Ibn Hammad. No abseiling this time…

The Israel Trail northern section:

Details can be read in the May newsfeed, scroll down and find it…

This is the first time a long guided hike on the INT is offered! The northern section covers the Upper Galilee, the Lower Galilee, the Sea of Galilee and the Carmel Mountain and Coast.

A driver-cook will bring our gear to the campsite and prepare field cooking to be ready when we arrive. People who request can stay overnights in rooms, or as recommended – at the campsite. A combination of challenge and fun!

The Poyke Pot – All Inclusive in Field Cooking

field cooking, News, Uncategorized 6 Comments »

In the previus article regarding field cooking, I described a method that can be used when you are backpacking. Cooking food wrapped in aluminum foil on fire does not require carrying heavy gear on your back! This time I’ll introduce a method which is only suitable when you camp next to your vehicle: The Poyke Pot.

This pot originated in South Africa, but gathers popularity around the world. The pot is made from iron, it’s very heavy and you can get it in different sizes. The cooking is done on open fire, and can be done either outdoors or on a gas stove at home…

This is the classical recipe: Chicken with Vegtables…

Prepare fire and put the pot on it, make sure it is standing stable! Open a bottle of fine dry red wine and enjoy a glass of wine.

Put a little amount of oil, once the pot is hot add the chicken and stir untill it is roasted from all sides.

Add onions, garlic, red peppers, potatoes, sweet potatoes, carrots, parsley, tomatoes, champignon, and whatever you desire.

Add half a bottle of white wine, some soy sauce, spices.

Cook on small fire for an hour, stir from time to time, drink red wine to let the time pass pleasantly. 

When the stew is ready remove the pot from the fire carefully, and enjoy your meal!

This recipe can be done alternatively with lamb or veal.

When guiding Ellen Botnick in the Judean Desert last year, she asked me to prepare a vegetarian stew. She actually liked it and said I should put the recipe on the blog. Since I don’t fancy having my signature over a vegetarian recipe I hereby dedicate it to Ellen…

The idea is the same, only without the chicken. You might consider adding portobellos for the taste.

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