Mataupu
Food prepared in the open air, and even with your own hands, is tastier than anything in the world. Changing the usual kitchen decorations to a serene corner of nature can not but inspire. The main thing is to have a good pot in stock and all the necessary products. We will prepare the menu of the field kitchen right now with the trademark “National”.
Pshenka in the open air
For all its simplicity, millet with potatoes on the fire is tastier than porridge with the most refined additives. Millet “National” is ground, calibrated millet of the highest quality. For its production, only red millet is used, from which a bright yellow millet is obtained. At the production site, the millet undergoes additional cleaning and calibration. First, fry 3 onions in a pot with vegetable oil until a rich golden color, catch them with a slotted spoon and put them in a bowl. Cut into slices 500 g of new potatoes, pour into a pot along with 400 g of millet and pour hot water. It should cover the croup by about 2-3 cm. Salt and pepper the porridge to taste, bring it to readiness over an open flame. At the end, we introduce 5 raw beaten eggs, mix well, keep on fire for another 5 minutes. Before serving, sprinkle the millet with chopped parsley. Porridge in this version will be an unforgettable discovery for many.
Soldier’s happiness
Buckwheat with stewed meat and mushrooms is a real soldier’s food. Few people realize how delicious and healthy it is. Buckwheat “National” is a product of the highest quality. It has been specially processed, calibrated and cleaned. As a result, the appearance of the product improves, its nutritional value increases, and the cooking time is significantly reduced. A little trick: pre-heat the grits in a dry frying pan. So the porridge will turn out even more flavorful and tastier. And in order not to spoil it, choose the highest quality beef stew in large slices. We put 400 g of buckwheat in a pot and fill it with water so that it covers it by 3-4 cm. Add a generous slice of butter, 300 g of dried mushrooms and cook the porridge until the liquid is completely absorbed. At the same time, knead 250 g of stew with a fork, combine with a bunch of chopped green onions, mix in buckwheat and simmer on the fire for 5 minutes. The unique fascinating aroma will instantly gather everyone around the campfire.
Visiting an Eastern fairy tale
Nothing can compare with Uzbek pilaf cooked in nature. For this dish, we will need a cauldron. And as the main ingredient, we will take rice “For pilaf” “National”. Rice “For pilaf” is a medium-sized variety of rice, the large translucent grains of which retain their shape and friability even after cooking. Ideal for making a really delicious and flavorful pilaf. We cut 1 kg of carrots in wide strips, and 1 kg of onions in half rings. Heat 300 ml of vegetable oil in a cauldron and brown the meat (you can use chicken). Pour out the vegetables and simmer for 10-15 minutes, then add 200 ml of water, 4 heads of garlic and hot red pepper. Evenly fill all 1.5 kg of washed rice, put salt and cumin to taste. For a more expressive combination, you can add a handful of dark raisins. Fill the rice with water so that it is higher on the phalanx of the finger. Cover the cauldron with a lid and simmer its contents until the moisture evaporates. Amazing pilaf with authentic oriental flavor is ready!
The marching life of a fish
Aromatic fish soup on the campfire is a constant hit of the field menu. Most suitable for it is white fish, such as perch, walleye or ruff. The rice will complement it organically. Krasnodar rice “National” is a white polished round-grain rice of soft varieties. It got its name in honor of the Krasnodar Region, where round-grain rice is grown, which is traditionally part of the diet of Russian families. Krasnodar rice is ideal for making rice porridge, puddings, casseroles. We clean and gut 1.5-2 kg of fish, cut off the tails and heads, put them in a pot with 2 onion heads and parsley root. Fill everything with water, boil for 15 minutes, constantly removing the foam, then throw it away. In the broth, put the fish fillet in large slices and cook again, not forgetting to remove the foam. Adding 70 g of rice and 3 potatoes in cubes, bring the fish soup to readiness. At the end, put salt and black pepper to taste, 7-8 peas of allspice and bay leaf. If the children do not claim the dish, pour a shot of vodka into the pot. This will remove the smell of mud and make the taste brighter. Serve the fish soup, as required by custom, with green onions and black bread.
Pea miracle with smoke
Pea soup with smoked meat is designed to be cooked over a fire. Especially if you cook it from peas “National”. National peas undergo additional cleaning, calibration and careful quality selection at the company’s plant. Yellow peas contain a high percentage of antioxidants, protein, and essential minerals such as calcium and iron. Peas reduce the likelihood of cancer, heart attack, hypertension and inhibit the aging process of the skin. Soak 500 g of yellow peas for 15-20 minutes, pour fresh water in a pot and cook until tender. Without wasting time, we cut 150 g of sausages into circles, pour them on the lid of the boiler and put them on the coals. When they let the fat, add the chopped onion and fry until golden brown. In a pot with peas, pour the chopped carrot, a couple of potatoes with cubes and onion-sausage roast. In the almost ready soup, put 3-4 cloves of garlic, bay leaf, salt and black pepper to taste. Cover it with a lid and let it brew for 10 minutes. The long wait will be rewarded as it deserves.
Cooking in nature in itself is an incomparable pleasure. Therefore, it will be much more pleasant to enjoy the fruits of your labors. And to make the final splash, use the products of the brand “National”. They will give your dishes a rich harmonious taste and incredible benefits.