Cheese calculator
Winemaking
Spring is a wonderful time that offers almost unlimited opportunities to be outdoors. It’s a period conducive to walks, bike trips, and all kinds of physical activity—but not only that... You can also prepare food outside—and in a very appealing way. This option works great for family lunches as well as gatherings with friends. Outdoors you can grill, smoke, or cook over a campfire. There are many possibilities, including non-standard ones. Using a campfire requires minimal expense and is increasingly popular. To prepare a dish cooked over a traditional campfire or in a fire pit, special cast-iron cookware will come in handy. A great choice is a cauldron, in which you can prepare a delicious one-pot dish that doesn’t require much effort yet delivers wonderful flavor. Check out our recipe and see for yourself!
Recipe for a cauldron dish
Preparation:
- Separate the pork knuckle meat from the bone and skin. Then cut it into pieces (about 4 cm); leave the skin whole—you will use it to line the bottom of the cauldron.
- Light a campfire, grease the cauldron with chili oil, line its bottom with the pork knuckle skin, and place the cut meat on top. Close the cauldron and set it over the fire. Check it from time to time and gently stir the meat. Browning will take about 20–30 minutes; during this time soak the mushrooms in 200 ml of lukewarm water and cut the vegetables into larger pieces—carrots into rounds, the rest into large dice.
- After about 30 minutes, salt the meat and season it partially. Leave everything over the fire for another 5 minutes, then remove the pork knuckle skin and cut it into pieces. Put it back into the cauldron and pour in the wine.
- Add the mushroom soaking liquid with the mushrooms and cover the cauldron for a few minutes.
- When the meat is relatively tender, add the remaining ingredients: the chopped vegetables, grated or finely chopped ginger, and garlic pressed through a garlic press.
- Cover and cook for another 30 minutes, stirring from time to time.
- After this time, add the tomato paste and season to taste. Simmer everything a little longer to let the flavors meld.
- Finally, just before serving, add the chopped parsley.
- If the dish turns out too thick, you can gently thin it during stewing with an extra splash of wine or stock.
- You can serve the dish with bread or baked potatoes.
Campfire potatoes:
Wash the potatoes thoroughly without peeling, then rub them with chili oil and salt them. Wrap each potato individually in aluminum foil. Before placing the cauldron over the fire, carefully put the potatoes into the campfire (ideally at its edge, so they’re not in the flames but in the hot ash). They should be ready at the same time as the cauldron dish.
