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Trish's blog - Kotlich cooking

Curry in the Kotlich?

chicken on hanging grill I felt a curry season coming on. Time to spread the Kotlich wings and show everyone how totally versatile it really is. Not just for paprikash.

Where do you go when you want to learn some thing new.  Well these days you go on line, but I didn't need to because I had already met the lovely Rayeesa at our local WIRE group.  So eventually we chose a date and here I am on my first cooking lesson since my O Levels!!  Aprons on, hands washed a quick health and safety briefing and we are off. 

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Extreme Catering with the Kotlich

extreme catering with Kotlich Every extreme catering event must be in an inaccessible place, the top of a hill, down on the beach or in the depths of a forest.

This one evening passed the test with flying colours, one and a half hours walk and steep scramble onto Hanter Hill.  A two wheeled stable barrow and a small garden barrow provided us with the main means of carting enough food and drink plus cooking kit and wood, up onto the hill of choice.  Each of us managed a full ruck sack and the sun shone. After an after-noon of food prep, always vital when heading off to cook in the wild, we set of.  The larger barrow needed a puller as well as a pusher and even the dog helped.

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Bath and West - Tom MacCurrach

timber framerTom MacCurrach wins Bronze. Tom the timber framer from Taunton, is exhibiting for the first time at the Bath and West Show this year. 

You will find Tom MacCurrach timber Framing in the Woodlands and Wildlife section which is a small wooded area at the southern end of the showground.The bare bones of a Douglas Fir frame were errected in two hours the previouse night in pouring rain.

Those two hours had been preceeded by a frantic week to 10 days of planning, cutting, shaping and hewing.  Tom designs his cabins using the CAD system of computerised drawings.  The Douglas Fir, from a North Devon plantation is felled, brought to the work yard on a trailer, measured, sawn and each joint hand cut to fit its partner. Several pieces are carefully chosen for their visible position within the design.  There are two arched braces where the grain of the wood is following the arch.  The wood seems fairly fresh and scented with a mixture of pale pinks, creams and beige.

Read more: Bath and West - Tom MacCurrach

   

Outdoor kitchen visits Abbey Home Farm Shepherds Hut

shepherds hut

Last week end we fled on Thursday evening to the high ground of the Cotswolds with a trailor, Kotlich kit, tent and bikes. 

We arrived in a short sharp down pour on Thursday pm and I am glad to say we never saw or felt another drop all week end.  What a relief.  We were welcomed by Will Chester master, in charge of all yurts and huts. My fear that the Shepherds Hut would be damp, small and dark were all unfounded.  It was surprisingly large, roughly 8ft x 17ft, with a bed large enough for us two tall people!  Quick and easy to light wood burner, cooking utensils and kit for 2 and a gas ring, shelves tables and chairs.  Two decent windows meant the early morning light flooded in each day and the views could be enoyed when we were inside, not often.

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Outdoor Kitchen visits home of British Cassis

outdoor_kitchen_visits_home_of_British_Cassis  Outdoor Kitchen visited the Home of British Cassis before Easter.  It was a cold, knife wind day with patches of slowly melting snow. 

I found Willa the art student bundled up against the cold and ready to help me with photography, styling and eating the pumpkins soup.  In the beautiful summer house amongst the wooden beams and stone flagged paths and floor we enjoyed a happy morning.
British Cassis is well named, Blackcurrent Cassis made from their own farm grown bl;ackcurrents, was the first flavour. This was closely followed by three other delcious tastes, pear, strawberry and rasberry. 

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