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Trish's blog - Kotlich cooking

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May Kotlich Party on the Arrow

The 19th Dawned cold and dull.  I had been listening to the guttering running water all night and wondering ifdouble goulash kotlich the Kotlich Lunch was going to be rained off.


My intrepid husband with car and wheel barrow managed to get most of the stuff down to the river where he had prepared a fire pit the night before.  I had to get cooking by 10.00am and be boiling by 10.30 for my Goulash to be ready by 1.00 for our 20 guests.  All went according to plan and what started out just looking a mess soon began to look quite elegant.  We had a serving table, a pudding table and a drinks table with lovely flowers and decorations.

The goulash went really well because Robert had collected and chopped some wood exactly the right size.  The lunch was ready by 12.30, a mixture of shoulder of pork, shin of beef and stewing steak, with celery, carrots, potatoes and my secret ingredients.  I have to say it was the best goulash I have ever made.

 

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Spring Greens and the Kotlich Cafe
Spring Greens at Court of Noke on 5-6th may dawned cold and bright.  We were set up in the Pig Orchard, underkotlich and gypsey caravan some wonderful trees just trying to come into bud.

We had brilliant neighbours, wild flower specialists, a green wood worker and a beautiful gypsey caravan.  Alnd a beautiful composting loo, fortunately only on display.  All of these wonderful people meant we had a great crack all day and lunch time felt positively convivial.  We served at lest 85 beautiful red enamel dishes of either bean and ham soup or spicy lentil and coconut milk soup.  There was a lot of interest in the Kotlich.

During the pm on the Sunday we were able to give a scythe demo, Martin and I.  martin has several scythes which he spoke about to the interested gathering.  I managed to cut some grass with my Serbian straight handled scythe and gave a few children a chance to have a go.

 

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The BEST thing I've ever bought!    Some wrote on the outdoor-kitchen facebook page, "Bless you, thank                           Rabbit and cabbage stew                                            you Trish, everyone really  loves my Kotlich.  It's the best thing I've ever bought.  I use it all the time."  there is a satisfied customer and I am just so grateful and pleased that I am not the only person who likes to sit outside cooking. .                                                                                                                                                                                                                                                     
   

Outdoor Kitchen at Berrington Hal, NT

Berrington Hall, NT                                                                                                                                                                                       P1010054bowlmug                                                                                   Tomorrow 25th April is the first of the jolly fairs for 2012    The British Red Cross Great Spring Gardening event will open at 10.00am.   We  have got some super new enamel for outdoor cooks, single portion goulash bowls with 2 handles, measuring jugs, djezva and red spotty mugs.  Not to mention the Kotlich and tripod, beautiful and useful kit for outdoor cooks.   

Now is the time to prepare for a great summer in the garden, sitting round your fire with a Kotlich in beautiful surroundings.  I used to be a gardener until I became a keen outdoor cook.  I have taken the step towards useful growing, eg vegetables.   Come and say hello to the Outdoor kitchen.                                                                                                                                          

 

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The Hairy Bikers in Hungary ..........Goulash in a Bograc or Kotlich
Dispite the rather light weight banter, I love this food.  It evolved to feed hungry working men who laboured all day.  Most of the recipes in Hungary that they cook on this trip are well worth trying.  I have my eye on the Crackling Pogaca and the Curley pie, but I'm no good at pastry so this reall thin stuff will be new for me.  To watch the programm follow the link.

Hairy Bikers in Eastern Europe

Recipes from Episode 4 Eastern Europe

   

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