pg123 Posted October 20, 2013 Report Share Posted October 20, 2013 On the small DIY shoot I am a member on we are taking turns at providing a light lunch for the 8 guns. Looking for ideas beyond the usual sausage rolls and cheese butties. Nothing expensive or difficult to prepare. Interested to see what others have come across or laid on. Thanks. Quote Link to comment Share on other sites More sharing options...
SEshooter Posted October 20, 2013 Report Share Posted October 20, 2013 Smoke salmon and cream cheese bagels. Not mega dear to make but better than ya average sandwich Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted October 20, 2013 Report Share Posted October 20, 2013 Good bread, some nice cheese, some pickle, a nice pate, a couple of cakes cut up and some warming soup are what we provide. Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted October 20, 2013 Report Share Posted October 20, 2013 Going by the personal hygiene of most blokes I know I'd rather have a good breakfast then wait until I get home Quote Link to comment Share on other sites More sharing options...
Beretta28g Posted October 20, 2013 Report Share Posted October 20, 2013 Usually the guns get either soup and a sarnie, or some stew. Nothing much. One shoot i go on guns provide themselves with lunch which is supplemented with a very good and also thick and chunky home made soup Quote Link to comment Share on other sites More sharing options...
sishyplops Posted October 20, 2013 Report Share Posted October 20, 2013 We generally get a couple of slow cookers and do a sausage casserole, one of the Coleman packet ones are really good , great when it's cold and wet and as long as you let it have 4 hrs it can be eaten between 4-6 hrs Highly recommended with some crusty French bread Quote Link to comment Share on other sites More sharing options...
pg123 Posted October 20, 2013 Author Report Share Posted October 20, 2013 Anything warm may be to difficult. We only have a single gas stove which is enough for a pan full of bacon for a butty at breakfast. Quote Link to comment Share on other sites More sharing options...
bakerboy Posted October 20, 2013 Report Share Posted October 20, 2013 Flasks of Soup and crusty Bread Quote Link to comment Share on other sites More sharing options...
truflex Posted October 20, 2013 Report Share Posted October 20, 2013 Rustlers burger and a multi pack of McCoys Quote Link to comment Share on other sites More sharing options...
al4x Posted October 20, 2013 Report Share Posted October 20, 2013 Venison stew on ours nice and cheap and easy in a slow cooker Quote Link to comment Share on other sites More sharing options...
House Boat Posted October 20, 2013 Report Share Posted October 20, 2013 Home made soup (in flasks) and French bread as standard followed by coffee (hot water in flasks) and cake supplied by the guns. The best alfresco shoot lunches I have ever eaten was on a shoestring shoot were we all used to bring our own lunch then pool the lot and shear every thing. The great thing about it was we all used to bring enough to feed everybody and the competition between everyone to be the best cook was great. HB Quote Link to comment Share on other sites More sharing options...
BRNDL Posted October 20, 2013 Report Share Posted October 20, 2013 On 20/10/2013 at 18:45, truflex said: Rustlers burger and a multi pack of McCoys Microwave? Quote Link to comment Share on other sites More sharing options...
BenA Posted October 21, 2013 Report Share Posted October 21, 2013 Pasties and sausages! I did this on Friday and it worked out great. I bought 8 pasties from a good pasty shop reheated the morning of the shoot and wrapped individually in tin foil. I also did a load of sausages wrapped in tin foil. To transport, I put them all in a small cool (warm) bag. By lunch time the pasties and sausages were still warm. Pot of mustard to go with it, perfect. Cheers Ben. Quote Link to comment Share on other sites More sharing options...
pg123 Posted October 21, 2013 Author Report Share Posted October 21, 2013 On 21/10/2013 at 19:03, BenA said: Pasties and sausages! I did this on Friday and it worked out great. I bought 8 pasties from a good pasty shop reheated the morning of the shoot and wrapped individually in tin foil. I also did a load of sausages wrapped in tin foil. To transport, I put them all in a small cool (warm) bag. By lunch time the pasties and sausages were still warm. Pot of mustard to go with it, perfect. Cheers Ben. Sounds tempting...... Quote Link to comment Share on other sites More sharing options...
Archie-fox Posted October 22, 2013 Report Share Posted October 22, 2013 Pork pies and onions and large cheese on mine.. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted October 22, 2013 Report Share Posted October 22, 2013 Pasties is what we do. Quote Link to comment Share on other sites More sharing options...
Zeus Posted October 22, 2013 Report Share Posted October 22, 2013 I once beat at a small syndicate shoot where the guns and beaters all sat and ate a 3 course roast dinner with all the trimmings in a hut in the woods. Old gas cooker running of a large cylinder provided soup, roasted meat and veggies, followed by cake and custard all washed down with wine! Couldnt move much for the afternoon drives!!! Quote Link to comment Share on other sites More sharing options...
moose man Posted October 27, 2013 Report Share Posted October 27, 2013 We do a venison casserole the night before ( re heated on the gas ring ) , fresh bread out of the bakers on route sorts the lunch . Breakfast is egg& bacon rolls ....We do a little shooting in between eating !.. Quote Link to comment Share on other sites More sharing options...
Kes Posted October 27, 2013 Report Share Posted October 27, 2013 Simple but V effective and can be cooked at home and heated in a pan when on site - simple hot pot. For 4/6 for a full meal (some left over but not for long), I use 1 and a half pounds of skirt beet (or stewing steak), 2 onions, five pounds of potatoes and 2 beef oxo - 1 and a quarter (ish) pints of water. Dice meat into chunks of about 1/2 or 3/4 of an inch (roughly). Peel potatoes and onions. Chop onions into roughly 1/4 inch pieces. Choose ideally an earthenware pot which will take approximately a gallon of water without overflowing. With pot empty cut potatoes holding in left hand and slice from the top this will give potato pieces which are about 1/4 thick but overall maybe an inch in size with edges thinning from the centre to the outside. Cut potatoes to a depth of 2-3 inches in a layer. This is essential as the potato will cook and the thinner edges fall into and thicken the hotpot. On top of the potatoes a good handful of onions (about 1/3 of what you have cut) and on top of that meat (again a third). Continue to fill the pot ending with a layer of potatoes. Put 2 oxos (beef) into a pint measuring jug. Fill with boiling water to dissolve oxos fully - pour over potatoes. Pour approx 1/4 of a pint to wash out bits of oxo and tilt pot to check water level in pot. 1/2 depth will make it a bit like pumping consistency of concrete. One third water level it will be standard concrete consistency. I prefer a bit sloppier. Put in oven at 100 -150 degrees for maybe 2/3 hours (smells wonderful whilst cooking). When cooked (on friday), leave (until shoot day) with lid on put into large pan (or 2 ) and add 1/4 pint of water and heat through. Serve on a plate with red cabbage, crunchy fresh bread and a few pickled onions. Once you have done this it literally takes about 1/2 an hour to prepare and stuff in the oven and you will not be disappointed. Has the added advantage that you can prepare the day before, its v warming on a cold day - a meal in itself. Cheers Quote Link to comment Share on other sites More sharing options...
pg123 Posted October 27, 2013 Author Report Share Posted October 27, 2013 On 27/10/2013 at 07:19, Kes said: Simple but V effective and can be cooked at home and heated in a pan when on site - simple hot pot. For 4/6 for a full meal (some left over but not for long), I use 1 and a half pounds of skirt beet (or stewing steak), 2 onions, five pounds of potatoes and 2 beef oxo - 1 and a quarter (ish) pints of water. Dice meat into chunks of about 1/2 or 3/4 of an inch (roughly). Peel potatoes and onions. Chop onions into roughly 1/4 inch pieces. Choose ideally an earthenware pot which will take approximately a gallon of water without overflowing. With pot empty cut potatoes holding in left hand and slice from the top this will give potato pieces which are about 1/4 thick but overall maybe an inch in size with edges thinning from the centre to the outside. Cut potatoes to a depth of 2-3 inches in a layer. This is essential as the potato will cook and the thinner edges fall into and thicken the hotpot. On top of the potatoes a good handful of onions (about 1/3 of what you have cut) and on top of that meat (again a third). Continue to fill the pot ending with a layer of potatoes. Put 2 oxos (beef) into a pint measuring jug. Fill with boiling water to dissolve oxos fully - pour over potatoes. Pour approx 1/4 of a pint to wash out bits of oxo and tilt pot to check water level in pot. 1/2 depth will make it a bit like pumping consistency of concrete. One third water level it will be standard concrete consistency. I prefer a bit sloppier. Put in oven at 100 -150 degrees for maybe 2/3 hours (smells wonderful whilst cooking). When cooked (on friday), leave (until shoot day) with lid on put into large pan (or 2 ) and add 1/4 pint of water and heat through. Serve on a plate with red cabbage, crunchy fresh bread and a few pickled onions. Once you have done this it literally takes about 1/2 an hour to prepare and stuff in the oven and you will not be disappointed. Has the added advantage that you can prepare the day before, its v warming on a cold day - a meal in itself. Cheers Wow. You look after your fellow guns. I was thinking more along the lines of nipping into Sainsburys for a couple of packs of pork pies. Quote Link to comment Share on other sites More sharing options...
Dekers Posted October 28, 2013 Report Share Posted October 28, 2013 French stick, pickled onions, slab of Blue Stilton and a bottle of Port...you'll get no complaints! Quote Link to comment Share on other sites More sharing options...
pg123 Posted November 3, 2013 Author Report Share Posted November 3, 2013 Decided on pork pies served with a traditional Lancashire favourite, black peas (parched, maple, pigeon by other names) and a dollop of English mustard. Quote Link to comment Share on other sites More sharing options...
Kes Posted November 3, 2013 Report Share Posted November 3, 2013 Wouldnt have minded trying that - what are you doing next? Quote Link to comment Share on other sites More sharing options...
pg123 Posted November 3, 2013 Author Report Share Posted November 3, 2013 Not done it yet. Will let you know if the guns enjoy it. Quote Link to comment Share on other sites More sharing options...
ColinF Posted November 4, 2013 Report Share Posted November 4, 2013 On 03/11/2013 at 17:48, pg123 said: Decided on pork pies served with a traditional Lancashire favourite, black peas (parched, maple, pigeon by other names) and a dollop of English mustard. Buy the pork pies from a local butcher, they will be much better that the usual supermarket stuff Quote Link to comment Share on other sites More sharing options...
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