cuisine a' le mans

[Ruptured Duck Motorsport]

How about something we have done a few times:  

Buy Salmon steaks, make a parcel out of foil (fold a sheet of foil in half and fold firmly along the side edges a few times - this makes an envelope), slide in the Salmon, add some crushed garlic, some white wine and lemon juice, season to taste, then seal the open end by folding firmly a few times.  Stcik it on the BBQ and it puffs up as the Salmon is poached in the wine and odds n sods.  After about 10 mins, carefully open one end, pour out some if the juices into a pan (reseal the package) and add cream to the pan, simmer it up and reduce to a nice sauce (maybe add some dill?).   Serve and watch the poor sods camped near by drool...

Is easier to do than to describe.

Trying to slice an onion one year with a knife on a bottle opener was a laugh.  Ended up with a good 'au poivre' sauce to go with the steaks that night tho'.   I had the 'Port and Roquefort' sauce instead  

Couldnt be arsed to cook properly this year tho  

[gibberish]

Buy Salmon steaks, make a parcel out of foil (fold a sheet of foil in half and fold firmly along the side edges a few times - this makes an envelope), slide in the Salmon, add some crushed garlic, some white wine and lemon juice, season to taste, then seal the open end by folding firmly a few times.  Stcik it on the BBQ and it puffs up as the Salmon is poached in the wine and odds n sods.  After about 10 mins, carefully open one end, pour out some if the juices into a pan (reseal the package) and add cream to the pan, simmer it up and reduce to a nice sauce (maybe add some dill?).   Serve and watch the poor sods camped near by drool...

OK Delia.....................this could become daft.  Or shall we start a thread featuring favourite campsite recipies fron Le mans

[gibberish]

Silly comment above........Sorry, forgot which thread I was on

[saveloy]

what about getting some decent beers in from germany. i'm sure some of the german contingent could be persuaded to bring in a few cases

[IanB]

Where's Gab? come on George, we are talking German beer here!

[Robbo SPS]

Czechoslovakian beer is even better than German stuff . Although ou need a spoon for the head .

[Gilles]

Back to subject...

Cuisine at Le Mans (out of barbies) can be resume in 2 spots:

Hotel De France at La Chartre sur Le Loir during the week before the race or on Sunday evening.

Flambadou for the Friday night after the parade.

We can add all the intrack corners such as tartiflette, but this year's was not so good and generous than last years...

[Steve Pyro]

We can add all the intrack corners such as tartiflette, but this year's was not so good and generous than last years...

It also gave me chronic indigestion  

[gab]

what about getting some decent beers in from germany. i'm sure some of the german contingent could be persuaded to bring in a few cases

Saveloy, there`s always room in the old VW bus for another 2 or 3 cases (or more if needed). Only problem is as you know Ian, is collecting the friggin empties!

[saveloy]

That's akind offer Gab, we could ask uncle Albert to collect the empty's with Ian. That would keep him on his toes.

[gibberish]

Now then.....for the seriously intentioned camper

A)  Keep it simple a la Zarse "Beer is an acceptable breakfast"

B)  Find the nearest piece of wildlife and...............

C)Chicken breasts lightly fried in a large suacepan with a little oil.  Add sauce of choice (eg Homepride cook in sauce or similar) and simmer for 20 mins.  Jolly good with some veg of choice.

D) If you can't keep anything fresh, just take lots of tins: Minced beef, Beans, Mushrooms, Hot dogs, Potatoes, peas, carrots etc.  Mix and match.  You can sometimes get away with up to 4 items in the same pot.  Dead easy (1 gas ring) and quick (you are only re-heating things).

[Stu]

Our favourite at work is to:-
Serves 2
Fry off a chopped onion until soft.
Add 3 tablespoons of your favourite Pataks curry paste
Add tin of chopped tomatoes.
Simmer 15 mins
Add 1/3 block of compressed coconut (30p at local indian suppliers)
and some cooked chicken.

Stir until coconut dissolves and chicken is hot.

Serve with boil in the bag rice.

Impresses any curry lover and a few chicks.

[Gilles]

I don't want to talk to barbarians anymore !!!!  

Reading your posts make my stomach ill...
... you complain not having enough room in your car for your moped, your barbie, your sattellite dish, your wife,...
... but you better abandoned all your mixtures in your country adn replace the empty room by all the stuffs above !!!  

Entering in the zone Euro at Calais/Le Havre/Portsmouth, you must not forget you enter also in the Pays du Bon Gout where no one of your sauces are accepted by the customs regulations.

[Stu]

I don't want to talk to barbarians anymore !!!!  

Reading your posts make my stomach ill...
... you complain not having enough room in your car for your moped, your barbie, your sattellite dish, your wife,...
... but you better abandoned all your mixtures in your country adn replace the empty room by all the stuffs above !!!  

Entering in the zone Euro at Calais/Le Havre/Portsmouth, you must not forget you enter also in the Pays du Bon Gout where no one of your sauces are accepted by the customs regulations.

Not wanting to get into a cusine war, but these are just campside classics Gilles. Quick, easy, tasty. I agree that, they are not french cusine, but if it was between the salmon, the curry, one of Gibberish's tinned creations, BigH's remarkable looking chilli or Flunch / Casino, I know which one's I be risking. Also Chicken Tikka Massala is now Britains national dish (See here).
I'm sure that next year you could get invited out every night to sample some British gastronomic camping delights. Your welcome to try my curry, its never failed yet. Oh and its even better washed down with a few cold beers.

Stu

[gibberish]

Gilles

I do understand your horror at these campsite creations, but as Stu says, they are merely convenient for camping, and a lot less expensive than eating out all the time.

Stu

I'd rather trust anything that I had cooked rahter than some of the stuff I've seen on the various food stalls.