The Simple Life: Tips for Easy Outdoor Cooking | Kitchen Aid

What can I cook outside - on a BBQ or campfire - that's easy and requires minimal equipment? Josh, Norwich

When playing with fire, at home or away, chef Itamar Srulovich suggests staying "in the field of packaged food". And the easiest solution is whole sweet corn. "It's the ultimate summer food, and I can't get enough of it," says the Honey & Co. co-founder. Make sure you have corn with the husk, but be careful: "Make them grill directly on the barbecue and the kernels will steam inside - it's like their own little cooking container.Once the corn is cooked and cool enough to handle, remove the husks and put them back in over the barbie, "to give it a little smoke," then brush with the chilli butter and honey: "It's so good. ”

Shrimp is also a great fit on the packaged food bill: "Leave the shells off," says Srulovich, "not only because they impart a huge amount of flavor, but they also protect [the meat] from the heat. Essentially, the prawns are steamed in their own juices. " Eat them with a little olive oil and lemon vinaigrette or marinate them in tons of crushed garlic and sea salt," he suggests. "Just the smell of garlic and shrimp on the grill… I'm drooling."

Few outdoor dining experiences are complete without a skewer or two, either. If you're using lamb, chef and former MasterChef finalist Sandy Tang suggests mixing up your cuts: "The meat thigh and breast meat contains a lot of fat, which will melt on the hot grill and give a really crispy texture." Marinate the diced meat for overnight with onion, cumin, salt, pepper, and egg, which "helps tenderize it and ensures it stays juicy over the heat." The next day, thread skewers alternating with chopped onion, then put on the grill.

Eggs are the cornerstone of most decent breakfasts, and it doesn't have to change when you're outdoors. Start the day with a hearty yet light “upside-down” omelette, as Van Life Cookbook authors Danny Jack and Hailee Kukura do; they serve it in wedges with salad or rice. "Make an omelette as you normally would, adding cooked vegetables, but don't fold it over at the end." Jack and Kukura melt butter or olive oil in a nonstick skillet over high heat, pour in the egg mixture and cook, stirring occasionally, for 30 seconds. "Reduce the heat to medium-low, spread the egg around the pan and cook gently for two to three minutes." Once the bottom is golden and cooked through, slide the omelet onto a plate, spread ricotta, mascarpone or plain yogurt on the surface, and top with chopped spring onions, cherry tomatoes and blanched green vegetables (beans greens, peas, beans, say). "Top with chopped herbs, season, then drizzle with olive oil."

Potatoes are another great balm for a night on a sleeping mat . “Everyone likes to cook potatoes in the embers of a fire – especially children,” writes Gill Meller in her book Outside. He sizzles sliced ​​leeks and onions in melted butter, then adds the scooped middle of baked potatoes. Add more butter, old-fashioned mustard and cheddar, then put them back in the potato skins. Sprinkle it with cheese to finish because, let's face it, cheese means happy campers.