Dudch Oven

[Woodcock Magnet]

Can anybody please tell me if there is any British cookery books or DVD's I can buy concerning the use of Dutch Ovens, mine is a 4pint. I can only find information on American recipies, but not the use of! I have had some success cooking above ground and below ground using burning embers buried with the dutch oven.I would be most gratefulfor any useful information :hmm: .

[Magus69]

There aint a lot you can't do with a dutchy I'm unsure of your exact question but think you're asking for different ways you can use it.

So you can hang it from a tripod over the fire for slow cooked casseroles,stews,soups etc,adjusting the height for the right amount of simmer,add dumplings then cover the lid with largish embers to brown off the top of your dumplings if your lid doesn't have an ember ridge just turn the lid upside down.

you can roast by sitting the dutchy in the embers of the fire get it nice and hot,brown your meat all over then add some stock replace the lid and fill the lid with embers again.

Bake cakes,bread,Yorkshire puddings,bannock, etc,sometimes especially for cakes or Yorkshires I'll add a trivet to lift them from the bottom and use seperate tins,once again dutchy in the embers and fill the lid with embers to brown off.

Hot smoke fish, meat, etc,oak,apple,cherry wood sawdust/chippings in the bottom then trivet for the meat/fish and onto the embers if you think whatever may come out dry throw in 1/4-1/2 a glass of wine.

The dutchy is really only limited by your imagination.

Mike...

[Woodcock Magnet]

There aint a lot you can't do with a dutchy I'm unsure of your exact question but think you're asking for different ways you can use it.

So you can hang it from a tripod over the fire for slow cooked casseroles,stews,soups etc,adjusting the height for the right amount of simmer,add dumplings then cover the lid with largish embers to brown off the top of your dumplings if your lid doesn't have an ember ridge just turn the lid upside down.

you can roast by sitting the dutchy in the embers of the fire get it nice and hot,brown your meat all over then add some stock replace the lid and fill the lid with embers again.

Bake cakes,bread,Yorkshire puddings,bannock, etc,sometimes especially for cakes or Yorkshires I'll add a trivet to lift them from the bottom and use seperate tins,once again dutchy in the embers and fill the lid with embers to brown off.

Hot smoke fish, meat, etc,oak,apple,cherry wood sawdust/chippings in the bottom then trivet for the meat/fish and onto the embers if you think whatever may come out dry throw in 1/4-1/2 a glass of wine.

The dutchy is really only limited by your imagination.

Mike...

Cheers Mike, thanks for your instructions took it all on board, I know that, 'Fred' ? a TV countryman personality used a Dutchy a lot and I hoped there would be some DVD's on the market, so I can learn as I watch. I guess my confidence is low. I have dug a hole and put burning wood in the bottom, put a dutchy stew on top of fire in the hole and buried it, dug it out 3hrs later and that was great, ate the lot, Warm Barrels, Wiz