From UMHC Hiking Guide
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Club Catering on Weekends
Unlike during the first ascent of Rum Doodle, weekend trips are centered around the massive evening meals prepared by those brave enough to take on the often thankless (but fun) task of cooking. Those who volunteer are normally allocated a budget per person and asked to provide a menu, a quantity they are willing to cook for (this is sometimes (always!) dictated by "commitee" (i.e. the Weekend Sec.)) and their personnel requirements (line chef, sous chef, porters etc). There is always a vegetarian option and portions should be generous. Puddings are compulsory. The inclusion of mushrooms in dishes can be a contentious issue. The cook has final say over whether or not mushrooms are contained in meals which are served.
Facilities
Most huts we stay at have large industrial style cookers, pots, pans and some massive ladels.
Recipes
Legend has it that the club has a book of recipes that have been sucessfully used, some for many years. Perhaps this is one of them... but sadly it isn't, it's Catherine's Special Recipe Book.
- Marmite drink
- Get some marmite, put in mug. Leave to breathe for 2 minutes. Pour on boiling water (add chilli powder to taste) et voila! Leave for at least 3 minutes to avoid burnage of palate.
- Vegetable Curry (gluten free)
- Chicken Curry (both to be added by catherine)
- Coq-au-Vin (aka Chicken in Transit) - to be added by Catherine
- Spaghetti Bolognese
- Lasagne (for smaller trips)
- Chilli (Especially the legendary Al Murphy chilli)
- Chickpea and Tuna Pasta (a tasty Banks special)
- Stir Fry
- Sausages in-a-sauce-of-some-sort
- Roast Dinner (was done once apparently on the legendary Capel Curig meet)
- How to Make Custard from custard powder and milk, by Chief Custard Maker:
Also some hill food recipes could be useful. Anyone got any recipes for things like banana bread, muesli bars, flapjack, cake??
Camping Meals
A selection of light weight, easy to prepare meals for walking on the hill can be found can be found here in Camping Meals
