The Phoenix Challenge Cookbook
The Phoenix Challenge
Cookbook
Cooking on camp should be:
quick,
easy,
enjoyable,
and, with as little washing up as possible.
For Starters…
Cooking on camp should be quick, easy and with as little washing up as possible. All
sets of ingredients in this Cook Book are based on a Patrol of 8 scouts and recipes
can be easily chopped and changed to accommodate dietary requirements, allergies
and fussy eaters!
This cookbook has specifically been put together for this year’s Phoenix Challenge
and will give you an outline of the food that you can expect to get. These are
suggested menus and you can of course come up with your own creations. But be
careful the ingredients listed here will be the ingredients available in the
Supermarket onsite.
Each Patrol will be provided with a list of general supplies as below:
Tea Towels
Cordial Drink
Washing up Liquid
Detergent Spray
Matches
Pot Scrubber
Cooking Oil
Black bags & Recycling Bags
Salt / Pepper
Sugar
Biscuits
Butter/Spread
Chocolate Spread
Ziplock Bags
Cling Film
J Cloths
Hot Chocolate
Kitchen Roll
Firelighters
Tea/Hot Chocolate
Breakfast & Lunch
For breakfast and lunch on camp, time is usually the most important factor.
Breakfast should be quick so the days activities can start early! Make sure everyone
has a good breakfast. Cereal everyday with fruit (especially, bananas) or fruit juice is
great. The sort of items you can expect in the supermarket for breakfast include:
Various Cereals
Bread
Milk
Fruit Juice
Fruit
Lunch is often on the go or jammed between activities in the middle of the day.
Sandwiches are the best for carrying around with you. Pack a lunch with sandwiches,
fruit, a drink and some high energy food to keep you going. The supermarket on site
will have the following ingredients:
Bread
Ham
Chicken
Tomato
Lettice
Crisps
Bars
Fruit
Dinner Time
This cookbook contains six suggested meals and there ingredients. There are three
chicken dishes and three mince dishes. Over the course of the weekend you will
have to cook one chicken dish and one mince dish and one of your choosing. This
cookbook will be available to each Patrol on the weekend so DON’T PANIC, use it as
an aid and remember practise makes perfect. Again remember that these are only
examples and that you are free to experiment and use the ingredients in any fashion
you wish.
Three Chicken Dishes:
 One Pot Chicken Casserole
 Chicken Paprika with Pasta
 Vegetable & Chicken Curry
Three Mince Dishes:
 Deconstructed Mince Pie
 Spaghetti Bolognese
 Chilli Con Carne
While you will not be required to have a starter you are required to have a desert.
There will be various ingredients and nice things available for you to use your
imagination on the day 
Spaghetti Bolognese
Ingredients – Bolognese
4 Tablespoon Oil
600g Mince Beef
6 Streaky Rashers
2 Onions
2 Cloves Garlic
2 Tins Chopped Tomato’s
4 Tablespoons tomato puree
2 Tablespoons mixed herbs
Pinch Salt & Pepper
200g Mushrooms
5 Carrots
Method
1. Peel and dice onions
2. Peel and crush garlic
3. Cut carrot and dice
4. Wash and Slice Mushrooms
5. Heat oil in saucepan
6. Gently cook bacon, onions and garlic for 5 mins
7. Add carrots and mushrooms
8. Turn up heat add mince and brown
9. Add tinned tomatoes, puree, herbs, and seasoning. Stir and bring to simmer
10. Simmer gently for 25-30 mins
Ingredients – Pasta
500g pasta
6 litres boiling water
4 teaspoons oil
Pinch salt
Method
1.
2.
3.
4.
Add salt and oil to boiling water in saucepan
When water bubbles, add pasta, lower heat, and stir once
Cook for 10-12 mins
Drain cooked pasta and serve with Bolognese.
Deconstructed Mince Pie
Ingredients
600g Mince Beef
16 Potatoes
2 Onions
80g Bisto Gravy Granules
2 pints of boiling water
Butter and milk for mashing potatoes
8 Carrots
Method
1. Peel and chop carrots, onions and potatoes
2. Place the mince and the onions into a saucepan and fry, stirring all the
time
3. Boil the potatoes and the carrots in separate saucepans until cooked.
4. Place Bisto granules in jug and add 2 pints of boiling water, stirring until
dissolved
5. Remove potatoes off the heat, drain off water and add butter and milk,
mash till creamy
6. Strain the juice off the mince and add the gravy mixture, stirring until
mixed well.
7. Serve mince, mashed potatoes and carrots on plate.
Chilli Con Carne
Ingredients
600g Mince Beef
1 can kidney beans –optional
2 tablespoons oil
2 onions
2 cloves garlic
1 green pepper
1 red pepper
2 grated carrots
2 tins chopped tomatoes
2 level teaspoons sugar
2 teaspoon chilli powder
4 teaspoons tomato puree
2 cups of rice 4 cups of water
Method
1. Peel onions, carrots and garlic. Crush garlic, dice onion.
2. slice peppers and grate carrot
3. heat oil, sauté onions for 2 mins, add garlic, peppers, carrot for 2mins
4. Add mince and fry till brown
5. Add tinned tomatoes, sugar, chilli, tomato puree and beans
6. Cover and simmer for 20mins
7. Cook rice in boiling salted water for 15min drain and serve.
One Pot Chicken Casserole
Ingredients
16 Potatoes
8 Chicken Fillets
1 Onion
4 Tablespoons vegetable oil
2 cloves of garlic
4 teaspoons plain flour
8 carrots
Mixed Herbs
2 chicken stock cubes
450mls boiling water
1 turnip
Method
1. Peel potatoes and cut in half.
2. Peel and chop carrots and turnip
3. Put stock cubes into jug, pour 450mls of boiling water into jug and stir
until cubes are dissolved.
4. Cut chicken into cubes
5. Put 2 tablespoons of oil into a large saucepan and cook chicken for 5-6
minutes
6. Peel and crush garlic, peel and chop onion into small pieces
7. Place remaining oil into frying pan and add onion and garlic and cook for
5 mins
8. Take frying off heat and sprinkle the flour over the top of the onion
mixture. Stir it well and add all of the stock gradually, stirring all the time.
9. Place frying pan back on the heat, until stock boils, keeps stirring. Once
boiled removed from heat.
10. Add frying pan mixture to chicken in the saucepan.
11. Place carrots, turnip and potatoes into saucepan and place on heat and
simmer till vegetables are soft.
12. Add mixed herbs to saucepan stir and serve.
Chicken Paprika with Pasta
Ingredients
4 tablespoons vegetable oil
2 onions
8 chicken breasts
4 teaspoons paprika
1 chicken cube - 800ml boiling water
2 green peppers
2 red peppers
300g pasta swirls
200mls natural yoghurt
Parsley to garnish
Pinch salt and pepper
Method
1. Peel and chop onion’s
2. Core and chop red and green peppers
3. Cut chicken in to small pieces
4. Heat oil
5. Fry onion’s
6. Add chicken and paprika to pan - 2 mins
7. Stir in stock and seasoning
8. Add green and red peppers and pasta, Bring to the boil
9. Cover and simmer for 15-20 mins
10. Stir in natural yoghurt. Heat
11. Serve and garnish with parsley
Vegetable and Chicken Curry
Ingredients
8 chicken breasts
6 tablespoons oil
2 onion’s
2 cloves garlic
1 Red pepper
2 carrots
50g flour
8 tablespoons curry powder
1lt boiling water
1 Chicken Stock cube
2 Tablespoons tomato puree
2 dessert apples
Squeeze lemon juice
2 cups of rice
Method
1. Cut chicken into cubes
2. Peel and dice onions, garlic and carrot and apples
3. Heat 4 tablespoons oil and brown chicken, remove from pan
4. Heat remaining oil, sauté onions and garlic for 2mins
5. Add curry powder and flour, cook over low heat for 1min, remove from
heat.
6. Add stock cube to boiling water and gradually stir to pan. Stirring all the
time
7. Add chicken, diced vegetables, chopped apple, puree, and lemon juice
8. Cover and simmer over gentle heat for 25mins
9. Cook rice 4 cups of water to 2 cups of rice
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