wood-fired ovens

Hungarian campfire cooking sets

Hanging grill

This is a double dipped hanging grill from Hungary. The best way to use your grill is with a tripod. The grill is interchangeable with the Kotlich / Bograc.

Here are some tips for care and use:

• Keep in a carrier bag in the boot of your car, ready for any adventure.
• Wipe clean both sides of your grill with a cloth before use. Check that the chains are correctly in place, they can get muddled in transit.
• Let your fire burn down to hot, glowing charcoal. A leaping flame is not good for grilling.
• You can cook anything on the grill that you would normally toast or grill eg. Bread, crumpets, sausages, chops, burgers and steaks.
• To turn any food on the grill grasp one of the downward chains near it's base and using an implement turn the food in each triangle available, swinging the grill round when you have done one section.
• To promote even cooking on a variable fire swing the grill or set it spinning round. This ensures that one spot does not get “burnt” more than another.
• You can adjust the height of your grill by raising the chain.
  
• To clean after use, scrub off the top with news paper or grass. Rub the bottom on grass or sand finishing with a dip in the sea or wiping with a hot wet cloth.

Cooking pots

This is a a double dipped enamel cooking pot. Unless you drop a hammer on it, it will last you a lifetime.

Kotlich is the Serbian name for your cooking pot (Bograc Hungarian) and what you cook in it is called Paprikash. The tripod is called a tronožac!

Here are some tips for care and use:

• Only wash the inside. After use, fill with water and place over the fire again, then wipe the inside clean.
• Store in a bag or box to prevent soot getting onto car boot or cupboard.
• Any meat or vegetable stew (paprikash) can be cooked in your Kotlich / Bograc.
• Frying is not necessary at the beginning of cooking process.
• Finely chopped vegetable, herbs, spices and diced meat should be cooked in half as much liquid again as you would normally use ( stock, water, bouillon, wine or beer are all suitable)
• Bring the liquid to the boil and add vegetables, seasoning and meat, adjust the fire so that the kotlich is on a moderate boil.
• Twiddling the Kotlich / Bograc by its handle corresponds to stirring.
• As the paprikash cooks the liquid reduces, add more or less liquid as necessary. If the fire becomes too hot you can adjust the height of the Kotlich / Bograc by shortening the chain or dampen the fire down..
• Plenty of sweet, dried, powdered paprika should be added within the last ten minutes of cooking. It looses its red colour if added too early.
• 2-3 uncut hot peppers can be cooked in the paprikash. Lift out carefully and put on a side plate, for brave guests to cut off slices.Eat with lots of chunky bread to mop up the fabulous red gravy.

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