Shakshuka, a North African-style dish featuring poached eggs in an aromatic tomato sauce, is a one-pan wonder that works for brunch, lunch, or dinner. Going the extra distance to rustle up a batch of chickpea flatbreads to help soak up the tomatoey goodness shows your fellow campers that you have their taste buds in mind.
Although it may have originated elsewhere, shakshuka, which means “all mixed up” in Hebrew, has become a national favourite of Israelis, possibly rivalling hummus and falafel. Said to be a fine cure for a hangover, it’s also a popular dinner option.
To make flatbreads, lightly beat egg in large bowl. Stir in chickpea flour, thyme, and salt. Slowly pour in 1 1/4 cups (310 mL) water and mix gently. The mixture will be fairly thin. Let batter sit at room temperature for about 30 minutes.
Heat lightly greased skillet over medium heat on camp stove or on grill grate set over a campfire. Pour 1/2 cup (125 mL) batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms thin 6 in (15 cm) circle. Cook until bubbles form on surface and edges begin to curl in, about 2 minutes. Flip and cook for 2 minutes more. Repeat with remaining batter. You should get 5 flatbreads.
To make shakshuka, in large, deep-sided skillet over medium-low heat or on grill grate set over a campfire, heat oil. Add onion and salt; cook until onion is very soft, about 10 minutes. Add asparagus, red pepper, and garlic to pan; cook for 4 minutes. Stir in paprika, fennel seeds (if using), cumin, and black pepper; heat for 1 minute.
To crush tomatoes, transfer contents of can to large bowl and squeeze through your fingers to create a chunky pureu0301e. Add tomatoes to pan, bring to a bare simmer, and simmer for 10 minutes. Stir in feta or goat cheese, if using, and lemon juice.
Using spoon, make a well near perimeter of pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge it, leaving yolk exposed. Repeat with remaining eggs, working around pan as you go. Cover pan, reduce heat to low, and cook until egg whites are barely set (no longer translucent) and yolks are still runny, about 10 minutes.
Sprinkle on parsley or basil.
This recipe is part of the Outdoor Eats collection.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.