Packing Flavours for Outdoor Cooking Adventures

Episode 1: Notepad

I hope you enjoyed my first episode and picked up a few things. Here's the recap along with my packing list and the recipe details below.

5 Key Flavours: Pack your pantry with these in mind for your outdoor cooking adventures!

SALT Seasoning Seasoning Seasoning! Salt enhances the flavour profiles of food. Add it at the start and be sure to opt for good quality salt. I like Maldon salt flakes, as they provide great coverage with a more balanced flavour. You don't need to just add salt; you can also use ingredients that have a high salt content, like Maggi Liquid Seasoning, Stock Cubes, or even anchovies.

SWEET flavours last longer on your tongue, giving a nice comforting feeling. They are a great addition to savoury cooking as they create balance, establishing harmony within the dish. You can use regular sugar or opt for sweet ingredients. I carry cranberry jam for my red wine jus. I also talk about balsamic vinegar and how it can become very sweet when reduced.

SOUR is the acidity in food that adds brightness and can bring a dish alive. Think about the squeeze of a lemon over fish. Red wine vinegar is a staple for adding an acidic element. I then spoke about the overlaps between flavours; for instance, balsamic is sour but can become sweet when reduced.

BITTER is the contrast for me. Bitter flavours complement everything else well. Think about olive oil drizzled over a sweet tomato salad. Green vegetables are also known for their bitter notes.

UMAMI has been recognized as a flavour profile for around 20 years now. It gives you that feeling of fullness in your mouth. Soy sauce, fish sauce, Worcestershire sauce, and Marmite all have umami. It's also found in everyday items like tins of chopped tomatoes; I recommend the MUTTI cans! Meats and cheeses are also rich in umami.

CONFIDENCE is key—cook with confidence. Focus on creating a good meal rather than aiming for amazing food. Cooking confidence is gained through skills, and skills are developed with practice.

Perfectly Cooked Pork - served with simple sides

Hand sprinkling salt on boiling potatoes in a pot outdoors.

Step 1

To build your cooking confidence, pop small potatoes into a pan filled with lots of salt and cold water. Bring it up to a simmer, and then remove the potatoes when they can easily be crushed slightly. This technique not only helps enhance their flavour profiles but also prepares you for more adventurous outdoor cooking. Place the potatoes to one side and drain the pan.

Crispy pork cracklings garnished with green chili slices in a white bowl.

Step 2

To boost your cooking confidence, trim the pork chop fat into small cubes and place them into a dry frying pan. Let them render down in their own fat until crispy, enhancing the flavour profiles of your dish. Finally, drain the cubes and serve them in a dish topped with salt flakes—perfect for outdoor cooking.

Grilled pork chop being checked for temperature on a wooden cutting board.

Step 3

Season the pork chop (at least 1 inch thick) to enhance its flavour profiles and place it into the pan for around 3 minutes on medium heat. Flip it over to ensure you achieve a nice golden crust. If needed, let it cook a bit longer on the first side to boost your cooking confidence. Cook the pork to a temperature you are happy with; I cooked mine until it reached 64C, then let it rest on a chopping board, perfect for outdoor cooking.

Golden roasted potatoes with herbs and onions in a pan.

Step 4

Add the crushed potatoes and spring onions to the pan, enhancing your outdoor cooking experience. If you can find jumbo spring onions, slice them down the centre, keeping the roots intact to hold them together. Add some crushed garlic and a knob of butter to baste the potatoes and spring onions, which will elevate the flavour profiles of your dish. Finish with some fresh herbs and serve in a bowl, boosting your cooking confidence.

Creamy soup in a red-handled bowl garnished with fresh herbs.

Step 5

Gently wipe out the pan with a kitchen cloth, then add a tablespoon of mustard (any will do), followed by 4 tablespoons of crème fraîche. Bring it to a gentle simmer and serve it in a dish. If you want to boost your cooking confidence and turbocharge the flavour profiles, consider adding a dash of Worcestershire sauce, maybe some Maggi seasoning, and plenty of black pepper, especially if you're experimenting with outdoor cooking.

Grilled pork chop with roasted potatoes and creamy sauce on a wooden board outdoors.

Serve

Slice the pork and serve everything on a sharing board, perfect for outdoor cooking. I topped the pork with leftover pork scratchings and fresh herbs to enhance the flavour profiles. This meal not only boosts your cooking confidence but also makes for a delightful dining experience. ENJOY THE MEAL!

Packing Flavours: Cooking with Confidence