out of the frying pan

Has been a horror week in NZ- tradgedy on epic scale as a loved historic city crumbles under the forces of nature, indicriminately robbing us forever of treasured people and places. For those who are left the losses this week are incalculable,mind numbing and energy sapping. When grief is at its most acute even mundane tasks seem monumental. Hunger is no respecter of grief though, nor will go away simply because you have no kitchen or water. So how do you feed the family or the neighbours or even just yourself with no running water, no power and little or no equipment? One pan on the barbecue if neccesary will do - in fact if you have no frying pan available a foil roasting pan from the supermarket will suffice.

Tin Pan Tucker- Chicken with Couscous

Couscous is light, filling and trebles in volume when cooked which takes only a few minutes so its ideal camping tucker.
This dish is easy to do in an Aluminium roasting pan on the barbecue or campfire, you can also of course do it in the oven at home in a roasting pan.

Serves 4 – 6
1 disposable foil roasting pan – available in supermarkets
1 sheet of aluminium foil to cover the pan
8-10 chicken drumsticks with the skin removed or skinless thighs
2 cloves garlic crushed
2 rashers of bacon with the fat removed chopped
4 carrots peeled and sliced
1 head broccoli or other green vegetable chopped
1 tsp thyme
2 cups sterilised hot water
4 teaspoons chicken stock
2 cups couscous
Cooking spray

Pre heat the barbecue grill to a medium flame Spray the pan with cooking spray or rub lightly with oil and add all the ingredients except the couscous.
Cover the pan with the foil crimping it tightly around the edges and place on the prepared grill. Cook for 40 minutes giving it a gentle shake half way through the cooking time.
Remove the pan from the heat and take off the foil cover. Stir in the cous cous and cover with the foil for 3-4 minutes until the liquid is absorbed and the couscous fluffy. Serve immediately.

Cooks Tip: Aluminium foil pans weigh next to nothing and are reasonably inexpensive however if you want you can re use the pan and the foil covering over and over. Just wash them carefully as you don’t want punctures.
Frozen meat will stay frozen in a well packed chilly bin for two days, gradually defrosting during day two.

Tin pan tucker - Hoi sin Chicken and rice

This cooking method is so easy, just throw the ingredients in the pan and cover with foil. Sling onto the Barbie then no pans to wash as you can crush the pan up and put it in the rubbish.
I allow two drumsticks per adult or 1 for littlies, adjust the amounts according to what you need.

Serves 4 or more
1 disposable aluminium Foil roasting pan, – available from supermarkets
a sheet of foil large enough to cover the pan.
8 Chicken drumsticks with the skin removed or skinless thighs
4 carrots peeled and sliced
2 cloves garlic crushed
1 head or broccoli broken into pieces or other veg
¾ cup long grain rice per person – I use basmati (45 g per person)
1 1/3 cups sterilised water allow 1/3 cup per person, hot if possible
2 tsp chicken stock powder
3 tbsp Hoi sin sauce
1 heaped teaspoon grated ginger
Big pinch of Chinese 5 spice
Cooking spray

Heat the barbecue grill or set a grill. Spray the pan with cooking spray or rub with oil. Place the chicken and vegetables and the rice into the greased pan.
Add the ginger, Hoi sin sauce and stock powder to the water to help distribute them and pour into the pan. Sprinkle in the 5 spice and give it all a little mix.
Cover the pan with the sheet of foil, crimping it tightly around the edges to ensure the heat doesn’t escape.
Place over a medium heat on the barbecue grill.
Cook for 40 minutes. The pan will need a gentle shake after 20 minutes to mix it a little. Serve piping hot.