Canoe with a View : : Canadian Open Canoe forum

Not quite a wilderness recipe but on the EOSM washed down with a few beers it filled the gap.......

First off I used a pie iron

A billy pot

A frying pan

A Yukon stove

Ingredients,
Potatoes (to suit)
Ginsters or any other Cornish Pastie
Olive oil

Fire wood
I chipped some potatoes and par boiled them in the billy, whilst the Pastie was being heated through in the pie iron.
Then I heated a decent dollop of olive oil in the frying pan, after draining the spuds I dropped them into the oil.
Keep turning over both the pastie and the chips until they are both well and truly cooked.
add a few beers and hey presto chips that are fabulous and a piping hot pastie. Better than pub grub in my books.




Cheers
Tim

Nice one there Tim, looks good that's a new one on me the pie iron did you call it, I usually do my steak and kidney pies in the Cobb, but I quite like the idea of your pie iron, will have to have a gander some time. if you dont mind that is.
Best Regards Bill

(12-10-09 07:50 PM)Canalvoyageur Wrote: [ -> ]I quite like the idea of your pie iron, will have to have a gander some time. if you dont mind that is.
Best Regards Bill

Hi Bill ,no worries next time our paths cross, it also makes a blinding chees and beans toastie

Cheers
Tim

Excellent Tim....

I'll have to have a go at them there chips....

Must say...That Pie Iron is a right versatile piece of kit...

Cheers
Red.

Hmm Beef Wellington next Tim?

(13-10-09 12:03 AM)Graeme @ YC Wrote: [ -> ]Hmm Beef Wellington next Tim?

Just googled beef wellington, wow what a lot of faf, I guess if I had a cob or a Dutch oven............

Cheers
Tim

Cornish pastie and chips! How cool is that?

Got to get mi one of them pie thingy's now!

Hi Tim, found a Google link http://www.pie-iron.co.uk/shop/ Can you perhaps tell me which one you have as there are so many to choose from, from your pic, it looks like you have a Double, appreciate your comment.
Regards Bill

(13-10-09 11:37 AM)Canalvoyageur Wrote: [ -> ]Hi Tim, it looks like you have a Double,
Regards Bill

Hi Bill, yes full marks to you, it is a double but double in name only, the name suggests that you can fit two x two round sandwiches in there but no!

But saying that it don't half make a good toastie, split it into two and you have two skillets.

I'll do a review soon.
(sorting out Nancy's bedroom at the mo, new bed an all.)

Cheers
Tim

Ginsters and Cornish Pasty should never be in the same sentence.Good idea tho' of course some of us get ours on the way to our put in and then wrap them in tin foil and tea towels Just the right temperature for when we stop for dinner

(21-03-10 06:17 PM)Marcus2 Wrote: [ -> ]Ginsters and Cornish Pasty should never be in the same sentence.Good idea tho' of course some of us get ours on the way to our put in and then wrap them in tin foil and tea towels Just the right temperature for when we stop for dinner

It would be stone cold for me!

Cheers
Tim

When I paddle the Fowey theres a garage that sells Malcolm Barnecoats pasty's and these are really as good as they get.If I feel like a break from tradition I'll have one of the Steak and Stilton jobs,they are seriously good.I suppose from buying the pasty to put in is about 15 minutes and then a 45 minute paddle to the dinner stop so by then it's the right temperature and by the time I've eaten it the tea is brewed
All the best
Marcus

Gotta say Marcus, for me you need the brew with the pasty. Still each to their own!!

(23-03-10 10:37 PM)cumbria Wrote: [ -> ]Gotta say Marcus, for me you need the brew with the pasty. Still each to their own!!

Normally I would agree totally and for some reason when I'm on a pasty it's got to be sugary tea,normally I hate suger in my tea.I'm usually that hungry that by the time I've got to where I'm stopping I'm too busy stuffing my gob to worry about tea.Nice to sit back after with a brew tho'.

Main course


Pudding and brew