Watch: Chef Jonathan Nguyen from Le Boucan Smokehouse stopped by the Morning News to show her a few delicious camping food recipes.
MONTREAL- You don’t have to sacrifice your taste buds and appetite when you go out camping.
That’s what Chef Jonathan Nguyen with Le Boucan Smokehouse says.
On the Morning News, he shared some simple recipes to prepare delicious meals when you’re out in the wild.
BREAKFAST : French toast with apple-maple coulis
Preparation time: 20 minutes
Serves: 4 people
Ingredients for the French Toast
8 Slices of bread
250 ml milk
30 ml Sugar
1 L of Cinnamon Toast Crunch cereal , crushed
8 knobs of butter
Ingredients for the Apple-Maple Coulis
2 apples diced in cubes
500 ml maple syrup
60 ml of butter
Directions Apple-maple coulis:
On medium heat, melt the butter into the pan.
Once the butter is melted, add the apples and maple syrup.
Stir every once in a while, cook for 6 to 8 minutes.
Set aside to rest.
Directions French toast:
In a bowl, add the eggs, milk, and sugar, beat with a whisk vigorously.
Soak the bread in the egg mixture for 10 seconds per side, removing any excess.
Cover bread slices with cinnamon cereal.
In a non-stick pan, over medium heat, melt a knob of butter.
Once melted, place each piece of toast in the pan and cook until golden brown and crispy (approx. 2 mins per side).
Plate up each piece of French toast with a couple spoonfuls of the apple-maple coulis.
LUNCH: Porc Banh mi (Vietnamese style submarine sandwich)
Cooking time: 30 minutes
Serves: 4 people
150 ml Sauce Hoisin sauce
8 crushed garlic cloves
4 10inch submarine sandwich buns
16 pieces of pork belly
Handful of honeydew melon roughly chopped, ¼ inch thickness
Small red chilies (add to taste), finely chopped
Put all the ingredients of the marinade in a bowl and mix well together.
Add the pork belly slices and make sure that they are evenly coated with spices.
Let sit for at least one hour to marinate.
On medium to low heat, cook the pork belly slices in the pan until golden brown (2-4 minutes per side).
In each bun, add the mayo, hoisin sauce and 4 slices of pork, the pieces of honeydew melon, coriander and a sprinkle of chili peppers.