Campfire Cassoulet With Wild Garlic Soda Bread
The satisfyingly unctuous, garlicky stew of meat and beans takes very little preparation and will cook slowly on the embers of a lunchtime fire.
The white beans are easy and quite light to carry in to your camp but you must remember to soak them for at least five hours to get the luscious lip sticking texture that you want from this dish.
Other meats can be added to the pot and slow cooked with everything else. Duck, for example, is a fantastic addition.
- 400g dried white beans
- 8 pork sausages
- 500g boneless belly pork cut into 1-inch cubes
- 2 large cloves garlic chopped down as small as possible
- 1 large white onion sliced thinly
- Salt and pepper
- 3 tbsp olive oil
- 500g Plain flour
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 400ml live yoghurt or buttermilk
- 10 leaves of wild garlic, chopped
What you’ll need
- Wooden spoon
Put the oil into a pan over some glowing coals, add the sliced onions and cook for a few minutes until translucent (if the pan gets too hot pull it away from the coals for a bit). Add the chopped garlic and cook for a couple more minutes.
Now add all the meat and beans and season well. Cover the mixture with water, put the lid on and set back on the embers to cook slowly for 2-3 hours, stirring very occasionally. You may need to top up the water a couple of times to stop the mixture from getting too thick but this is all the help the stew needs.
Serve with bread.
Method (Soda Bread)
Mix together the dry ingredients in a bowl. Add the yoghurt and garlic and bring together to form a dough. Do not knead the dough. Oil a Dutch oven. Drop in the dough and press into an even layer. Score the dough deeply (almost cutting through) in a cross shape.
Put the lid onto the Dutch oven and place onto some good red hot coals at the edge of your fire. Pile some more hot embers on top of the lid. Be very careful doing this!
Bake for approximately 20 minutes, but as with all campfire cooking, it’s done when it’s done so check regularly after 15 minutes baking.
The bread is ready when you can stick a knife or sliver of wood into the loaf and it comes out clean.
You can make all sorts of flavoured breads with this basic recipe. Omit the garlic and add the herbs of your choice. You could even do a sweet one by adding sugar and chocolate chips!
Recipie by Taste The Wild