Outdoor Cooking - New teambuilding product at Zonheuvel Hotel & Conference Center
This outdoor workshop invites you and your team to cook together outdoors and prepare delicious meals for you and your peers. This all happened outside in nature where you as much as possible the terrain and materials from nature used to prepare your meal. Of course we provide the fresh ingredients and a number of essential tools, but also you and your group to rely on what the forest can provide.
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This workshop is standard accompanied by one of our expert instructors with experience in outdoor training and survival techniques.
Our SBI trainers
Frank Klaassen
Frank is an enthusiastic trainer with a heart for nature. As a former command, he is in nature completely in his element. Because of his specific experiences he knows better than anyone what techniques you can use to prepare food with limited resources. He is also certified trainer and outdoor know a group in an inspiring way to guide and help n any learning issues.
Andy van Duinen
Andy is a coach who stands for results. His drive is to help groups that are more effective and more fun with each other to work together. The term passion, enthusiasm and team spirit are inextricably linked to it. Andy has extensive experience with various methodologies, and outdoors is always looking for new forms he can use in his training.
Boudewijn Koops
Baldwin is on focus as a trainer and the group process. He can be a very effective group a mirror. By straightforward business name with a good dose of humor Baldwin achieved his goal always. As a certified outdoor trainer, he can best use these qualities.
Willem Hunfeld
William is a trainer with a culinary past. Before he became coach at SBI William has many years worked in various renowned professional kitchens. William his focus is on preparation and creating optimal results. The group process he sees as one of the key success factors.
Suvival Menu - Outdoor Cooking
For your convenience, we have developed some successful dishes which you can choose. It is also possible to join one of our trainers a customized menu to compile.
Starters
Hot smoked salmon with grilled fennel and horseradish cream.
Hot smoked salmon with horseradish cream and stir-fried sea lavender. Warm vegetable salad with dried Parma ham
Main Course
Roast pork fillet with roasted pepper salsa. Provencal vegetables and baked potato stick. Roast sirloin with portjus. Baked potato and eggplant caviar.
Coq au vin.
Dessert
Fondue Camembert
Food recipes
Appetizer: Warm smoked salmon with grilled fennel and horseradish cream.
Requirements:
• Shallots (5 pieces)
• Nutmeg
• Salt (coarse and fine)
• Pepper (mill)
• 1 side salmon (about 1.5 pounds)
• Fennel (4 tubers)
• Horseradish (grated for use in pot)
• Sour cream (half liter)
Prepare the salmon side. First check the side is boneless. Remove any bones with pliers bones. Grease the sides with salt, sugar (ratio 50:50) and pepper. Let the flavors at least half hour. Thread the end of a skewer construction to the whole side is capable of being drawn towards the fire. Place the construction so that the salmon (with the meat side) to two feet away from the heat source. Cook the salmon until the correct cuisson (= doneness - this person may be different).
Remove the green / foliage of the fennel and slice the fennel into slices about an inch. Season the slices with salt and pepper and brush with olive oil. Grill the slices on both sides. At the last minute, whisk the sour cream horseradish with the firm and brings that light cream to taste with salt and pepper.
Cut the salmon into thin slices. Place a few slices on each plate fennel and salmon. Dress with cream.
Appetizer (spring): Hot smoked salmon with horseradish cream and stir-fried sea lavender.
Requirements:
• Shallots (5 pieces)
• Nutmeg
• Salt (coarse and fine)
• Pepper (mill)
• 1 side salmon (about 1.5 pounds)
• Sea lavender (1 kilo)
• Horseradish (grated for use in pot)
• Sour cream (half liter)
Prepare the salmon side. First check the side is boneless. Remove any bones with pliers bones. Grease the sides with salt, sugar (ratio 50:50) and pepper. Let the flavors at least half hour. Thread the end of a skewer construction to the whole side is capable of being drawn towards the fire. Place the construction so that the salmon (with the meat side) to two feet away from the heat source. Cook the salmon until the correct cuisson (= doneness - this person may be different).
Wash thoroughly in cold water, sea lavender and drain. Chop the shallots and fry in some olive oil in the wok is not too high temperature (!). Then place the wok in a hot zone and add the drained to sea lavender. Stir-fry very briefly and season with nutmeg and pepper (no salt!). Remove immediately from heat and let drain in colander or sea lavender pass filter. At the last minute, whisk the sour cream horseradish with the firm and brings that light cream to taste with salt and pepper.
Cut the salmon into thin slices. Place each plate on a small portion of salmon and sea lavender Dress with cream.
Appetizer - Warm vegetable salad with dried Parma ham
Requirements:
• Olive oil
• Balsamic vinegar
• Parma Ham (sliced - about 30 pieces)
• 3 red peppers
• 3 yellow bell peppers
• 3 eggplants
• 3 zucchini
• 3 red onions
• 2 shallots
Chop shallots finely. Cut the peppers, courgettes and red onions into large pieces and set aside. For the dressing you do about a 100 ml balsamic vinegar in a bowl. Add pepper, salt, chopped garlic and chopped 2 shallots. Mix until the salt is absorbed by the vinegar. Then add slowly, stirring 300 ml of olive oil. Do this slowly so you get a nice stable emulsion.
For starters you baste the ham slices on a thin young twig and place it between two trestles over a smoldering fire so they can dry slowly. Meanwhile, preheat your grill is very hot and when you grill the vegetables a nice dash. Add the warm vegetables with the dressing and mix thoroughly. Allow a moment withdraw and divide the vegetables on plates and garnish with the ham.
Main course: Roast pork fillet with roasted pepper salsa. Provencal vegetables and baked potato stick.
Requirements:
• Pork Loin with fat rindless, bone (bone separately ax springs)
• 5 red peppers
• 5 yellow peppers
• Potatoes (12 pound large unpeeled)
• 2 Aubergines
• 2 zucchini
• 7 apples
• 2 large onions
• Olive oil
• Garlic (2 feet)
• Salt (coarse and fine)
• Pepper (mill)
• Thyme (fresh)
• Del Mondo Spicemix Sirtaki (Verstegen) - Optional
• Provencal herbs (dried)
Start with the pork loin. Score the saddle (fat) in cross and lubricate the entire loin with the spice mixture. Take a large piece of aluminum foil and arrange the bones so that the loin be fully endorse. Place the loin on the bone and fold the foil over the meat and fold tightly. Dig a hole slightly larger than the wrapped loin. Place the bottom of some glowing coals and place the wrapped loin on the coals. Spoon some on this coal. Let cook 1 hour. Meanwhile you baste the peppers on sticks and grilled over a fire this until they are blackened. Allow to cool briefly before you the black skin of the peppers remove. Cut the flesh into brunoise (tiny cubes) and mix it with olive oil, chopped garlic and a little thyme. Season to taste with salt and pepper.
Side dishes: Fold each person an envelope of aluminum foil. Cut the potatoes into cubes and season with salt and pepper. Put some potato cubes in each envelope, 2 garlic cloves and a knob of butter. Fold the envelopes shut and pop them in the hot coals for about one hour. For the vegetable sticks: Make skewers of long sticks. Cut the eggplant, zucchini and onion into large pieces and mix with olive oil, salt and herbs. Thread the vegetables alternately on the skewer and roast over the fire.
Main course: Roast sirloin steak with portjus. Baked potato and eggplant caviar.
Requirements:
• Butter (1 stick)
• Olive oil
• Port (Tawny - cl 75)
• Salt (coarse and fine)
• Pepper (mill)
• Thyme (fresh)
• Sage (fresh)
• Rosemary (fresh)
• Flat parsley (1 bunch)
• Basil (1 bunch)
• Sirloin steak (2.5 kg piece of sirloin - with chain and saddle)
• Potatoes (12 large unpeeled)
• 3 eggplants
• Garlic (2 feet)
• shallots (5 pieces)
Preparation:
Make the apple drill a hole in the potato. Mix the butter with some minced garlic, pepper, salt and some chopped herbs and make up the holes in the potatoes. Wrap the potatoes individually in aluminum foil tightly (they must be completely closed!) And place the potatoes in the embers. Turn them frequently until cooked.
Cut the eggplants in half lengthwise. Score the flesh crosswise into two halves and season with salt, coarse salt, olive oil and paprika. Grill the halves with the pulp down briefly on a hot fire until the flesh has a nice tan. Remove the halves of the fire and put on a half a sprig of thyme and a sprig of rosemary and put both halves together. Fold the eggplant in aluminum foil. Place the eggplant wrapped in hot ashes for about half hour. Take them out, let cool slightly and unpack them. Stir with a spoon the softened flesh from the rind and collect it in a basin. Mash with a fork until the mass of pulp and further work on the caviar with olive oil until you get a nice cream. Finally, transfer to taste citroenzeste, lemon juice and salt and pepper.
Cut the steak any peesjes (parry) but leave the fat down. Cut the saddle (white greasy top layer) in cross (if it attracts not warp) and season the steak on all sides generously with salt and pepper.
Finish:
Preheat Dutch Oven (cast iron pan) for. Place the pan on high heat and add a little olive oil to the pan and a pat of butter. When the butter is uitgeschuimd lay the steak gently with the saddle to the bottom of the pan. Bake golden brown and remove the pan from the hot fire. Place the pan with the lid and stir over medium heat and hot coals to the pan. Cook the meat about half hour (or to taste), remove the meat from the pan and wrap in aluminum foil. Turn now to the pan to high heat and add the remaining chopped shallots to the pan juices. Fry until translucent and fire away with half of the port. Boil until 1 / 3 of the volume. Remove the pan from the heat and whisk the sauce with some butter. Slice the steak against the grain, into thin slices and serve with potatoes, eggplant caviar and portjus.
Main Course: Coq au vin
Requirements:
• 2 large organic "mature" broilers.
• 500 grams of carrots (or carrot)
• 2 onions
• 4 cloves garlic
• 8 tablespoons (olive) oil
• Salt and pepper
• 300 grams of lean smoked bacon
• 3 tablespoons flour
• 1 liter of red wine
• ½ liter of water
• 3 sprigs fresh thyme
• 3 bay leaves
• 1 bunch parsley
• 400 grams small onions
• 2 tablespoons butter
• 400 grams small (chestnut) mushrooms
Divide the chicken into manageable parts parts. Season with salt and pepper. Heat oil in Dutch Oven (large pan) and fry the chicken parts in batches until golden brown all around. Meanwhile, slice the onions and garlic and carrot brunoise (tiny cubes) and place the bacon in with the remaining pan juices. Fry until the onion pieces become transparent (translucent). Add the flour and stir until the flour has absorbed the fat. Add, little by little, the water and the wine and stir well. Make half the parsley, thyme and bay leaf and add a bouquet garni to the pan also. Place the chicken in the liquid and leave the lid on at least one hour simmer.
Half hour after you fry the shallots briefly in a very hot pan and leave them for the rest of the cooking time it simmer in the Dutch Oven.
Fry the mushrooms in butter and add it at the last minute to the Coq au Vin. Serve with chopped parsley.
Dessert: Fondue Camembert
Requirements:
• Port (Tawny - cl 75)
• Camembert chips in box (4 pieces)
• Fresh bread (3 pieces)
For dessert, you get the Camembert from the wooden box. Remove the plastic wrap and put back in its case the Camembert. Place the boxes in the hot ashes. When the boxes are blackened get them out, remove the lid and make a knife with a hole in the crust of the cheese. Dip pieces of bread into the melted cheese. Very nice with a glass