Gourmet Campfire Cooking in the Woods - Grilled Steak & Potatoes Dauphinoise

Hello everyone welcome back to the channel so this is going to be one of those campfire cooking videos. So we're up in the woods it's a Saturday afternoon got a few beers we're gonna be cooking up some food just having a bit of a wander seeing what's going on in the woods seeing if I can spot any signs of spring the bluebells have started to come up but there's no flowers at all it's uh it's coming in very slowly spring this year still pretty cool as well so yeah I'm going to be cooking up a couple of steaks and some potatoes daffinois french taties and a little bit of veg over the campfire I've got the little petromax one liter dutch oven and a couple of bits of the TGM metalworks campfire cooking gear so I'm just gonna have a quick look around see what's what and I'll get back to the shed I'll start prepping the firewood. So I've got all the firewood prepped I've got some softwood and some hardwood I'm probably gonna light the fire with a fire steel I think so I'll go and find some tinder from somewhere possibly some pine sap it's a tree over there with quite a bit coming out of it so I might harvest some of that I've got all my cooking gear set up all the utensils ready to go it's about half three at the moment so I'm going to hold off for an hour and then around uh half four light the light the fire and get that going in the meantime I might have a beer it is a Saturday What service! Cheers Tris! Four o'clock now and I'm ready for this beer so what I've got here is a pop cross bun ale seasonal edition subtle hints of nutmeg and cinnamon 4.5% it's a Sainsbury's taste the difference beer um I'd say if I can read the back of this an easy drinking beer with robust bready notes brewed in the heart of Dorset the toasted malt base provides hints of caramel and dried fruit producing colour and flavours reminiscent of a hot cross bun let's give this a go then cheers everyone it's nice definitely a nice beer not sure if I can taste any hot cross bun mine very mellow cinnamon undertone really mellow yeah it's worth a go that I think if you're shopping Sainsbury's pick it up I've got a couple more of a Sainsbury's beers to try today I've got a London porter and then I think a classic English ale or something it's called yeah this is all right Tris is uh looking after the fire she's got a g&t on the go I'm gonna give it a while drink this beer let the coals burn down on that fire and then we'll start looking at getting some food on so we're going to get these French style taties knocked up so we've got the little one litre FT1 Petromax Dutch oven I'm just going to put a bit of cream in the bottom there and then I've got some potato here which I've pre-sliced I'm just going to pour a little bit more cream over the top of those and I've actually got some cheese with me now you should really use French cheese for this but I forgot to pick some up in the supermarket this morning so I've got some good old English cheddar so I'm going to pop some of that in there and we'll go in again with a load more cream a bit more taty on top there we go so we'll finish the cream off it's going to be a high calorie meal this one get the rest of this cheese on top and hopefully that should brown off quite nicely just got some salt and pepper that I'm going to sprinkle on the top what we're going to do is we're going to go and harvest some wood sorrel we did intend to bring some garlic leaves from the garden but we forgot so we'll use some wood sorrel we'll probably put that on towards the end of the cooking process I think so that's fussed about that the steaks are cooking beautifully and we've got the finished wilderness pan here put some butter in there a bit of olive oil I'm going to get this on the coals and fry up some asparagus mushrooms and tomato well guys that meal was fantastic those potatoes dauphinoise whatever you want to call them I call them creamy french taties fantastic really really nice a lovely decadent side dish for your steak and vegetables and dead easy to make as well if you've got a dutch oven or even at home to be fair um we put cheddar in there you could easily switch that out for a more french style cheese or even parmesan or something like that if you fancy this but uh don't think you'd go wrong um you've just got to make sure like when you're cooking with a dutch oven just try not to like put the bottom of it too near the heat otherwise you'll end up with a you know charred remains on the bottom of the oven so I made sure that I kept at least 50 centimeters from the heat pretty much at all times and just piled the coals on top so it did end up nice and uh browned on the top but yeah beautiful but uh just gonna suck this Australian Malbec for dessert and we're losing light so we'll probably just say out the remnants of this fire do the washing up and then turn into the shed for the night so we'll catch up with you again in the morning morning everyone a really peaceful night last night it's a great way to spend the evening sitting around the embers of a campfire listening to the tawny owls and you always get a good night's sleep in the shed and you wake up to the morning bird song it's the way we should all live really but uh yeah that meal last night was fantastic if you're into your campfire cooking I definitely recommend giving uh creamy french take these a go I think the only way I could have improved them was if I put some garlic in there that would have taken it from restaurant quality right up the Michelin star but uh yeah cracking little dish that was but anyway I'm gonna drink this coffee and we've got to get out of here so as ever thanks for watching the video hope you enjoyed it and uh I'll catch up with you again in the next one