Crusader Cup Cuisine | My Favourite Recipes | Canteen Cup Cooking

[@DaveCampfire]

Nice vid, next time you cook the bread, put tin foil in the cup and make a mould of it and take it out the put a couple of small stones in the bottom and put the foil mould back in and then the dough and cover and place in your make shift oven, it helps to stop the burning and very easy to get out. I use the same method when cooking a cake in a Dutch oven, simples🙂

[@simplefieldcraft]

At last a decent crusader mug film. The best bit of kit I own. Mine has been all around Nepal, Thailand, and the Malaysian jungles never leave on a walk without it. Carry two, one for cooking and one for washing with (field hygiene). Have fond memories of my old 44 mug that was more battered than Bugners nose.

[@algodonrabo]

Yes, sir, Frazier and others did a number on Joe Bugner's nose. Don't understand why you would be boxing with your Crusader Cup, but more power to you. Enjoyed your comment.

[@moorshound3243]

I'm crying watching you cutting open a can with your knife. Haven't done that since I was 12 years old. My back up pocket knife is a Swiss army knife I find they still have the best can openers ever on a pocket knife. Sat here stripping elderberries for syrup watching your vid is making me hungry haha. You can get a heavy lid for your cup. Good work.

[@c.d.3485]

Mary Berry will probably tell you a charred bottom is better than a soggy bottom. And Gordon Ramsay could do with coming to your cookery class and learning, not a single swear word. Good effort Royal.

[@optomisticostomistsmith501]

Brilliance Nick uttter brilliance! But! 22 years in the mob and never did i have a such a hearty breakfast. Risotto was reserved for the Wardroom and Fresh bread 🍞 Unheard of 😂 and you do it all in a tin mug. Your vlogs entertain and inspire all without a beret. Cheers Royal. Regards Jack tar.

[@brucematys8597]

I take ghee, when cooking in the woods, doesn't go bad and has a high burn temp, not to mention gives a nice buttery flavour to the bread. Fantastic video Nick. Cheers.

[@jankopransky2551]

Omg, that's a great idea! Thanks!

[@dont_delay]

Loved watching you cook . See my crusader mug as a new toy

[@richardmilsom3350]

Cool content. I’m enjoying. Point on knife etiquette, use the blade for cutting or slicing and the back for scraping. Even opening the tin, once you’re into using it as a lever, turn the knife around and use the back.

[@tac1809]

Holy crap, Nick. The first time I've ever seen weapons-grade bread. As an outdoor baker myself I can tell you that this is one of my favourite videos to date. Also, an RM that's afraid of getting his hands dirty kneading bread. Are you sure you weren't RAF Reg.?

[@tac1809]

@@hiddenvalleybushcraft5683 Ok. Ten-Four 😁

[@ehtozedbushcraft4803]

I heard kneading bread is a great way to clean your hands. All the dirt and stuff that gets into the cracks and calluses, under the nails and in the cuticles is all magically gone once you are done kneading a full loaf. One of life's mysteries I guess. 😁

[@Inspiringeverydaymum]

Could you do a recipe using only what you can get in the forest... foraged recipe 😋 can’t wait to see what you come up with 💕

[@GeorgeOrwell-yz6zx]

I like this idea. Would you allow seasonings from the cooking gear or completely from the forrest? I could see an interesting video each way

[@Inspiringeverydaymum]

@Brent Madison not sure you are allowed to forage that in UK 🤔

[@Inspiringeverydaymum]

@Brent Madison yeah I do t think I want to mess with them either 🤣 but if it comes to it I’m sure I would have skills to keep my family feed 😜

[@jonelliott4985]

Damper bread (always carry flour as bread us a staple food) with fried wild shrooms and wild garlic roasted chestnuts with roast wood pigeon or if there's a stream by which the should always be water near by, river trout stuffed with pine nuts and wild garlic roasted in a make shift stone oven or over the coals on a stick served with a wild garlic and leaf salad there are loads of things you can cook wild you just gotta know what's good I tend to keep my eyes open for chicken of the woods it's quite a tasty shroom aptly named as it tastes like chicken an u find it in the woods but don't eat it if it's on a tree that bares terpintine like pine trees as the shrooms takes on the toxicity of terpintine in those types of tree which is hazardous for human consumption, this happens because the mushroom grows on the tree and feeds off the trees nutrients as it is a parasitic fungi that feeds off of the trees they're found growing on...

[@raibeart1955]

As a chef I’d say you can do your bread without the mug. As sort of foil en paupiette. “Bake in a bag” Rolls are done without covering too. Another method you’ll probably know but some viewers may not, is to roll out your dough like a sausage and wrap it in a spiral round a green stick and either prop the stick near the fire or hold/rest it on a Y forked stick and turn it around . Great videos all the best. Rab

[@cristofersiech4692]

I usually make the dough at home and bring it with me : ]

[@kennethwilson8633]

You can keep your hands clean by using a piece of paper towel to apply the grease to the cup or pan or even use food service plastic gloves but paper towel can go in the fire later for cleanup. Great meal tips and tricks keep having fun.

[@dragomxsoldier]

I enjoy watching survival and bushcraft videos and to be honest most Survival KZbinrs don't actually cocked using there cups like you. Most use fancy expensive survival cocking material. Really enjoyed this video a new subscriber from Mexico.

[@jonbridge8064]

Something to try when lockdown ends (or I might have to camp in the backyard)!

[@danielx161]

Makes me want to try baking in my canteen cup. Thanks!

[@cruachan1191]

Brilliant! Just got a Crusader and an Osprey water bottle to carry in my day pack when out hiking if I want a brew, never thought of making chorizo and cheese risotto in it. 😋

[@daiedwards5735]

After a gash week and having only a few hours to myself on Saturday I thought I’d set up my hammock in the local woods and try the chorizo recipe. Top scran and returned home completely refreshed. I think I’ll make this a regular thing to do when I can’t get time to do the overnighters. Thanks for sharing!

[@ellanvanninbushcraft8388]

Hello, I use 2 crusader mugs, and I got one of the heavy cover lids. I 86ed the 58 cup. Best decision I made. Fantastic vids. Craig.🇮🇲🇮🇲🇮🇲

[@LC128]

Only Recently come across your channel reading your bio have a similar story myself suffering from PTSD whenever doing bush craft or teaching survival is like the PTSD goes away really enjoy your videos and the down to earth way you do thing. Keep up the good work and look forward to future posts

[@kierantaylor5852]

I just love your videos Nick. You are a natural in front of the camera.

[@phillipbrotheridge7740]

Another brilliant video Nick. I use those bread mix's as well but never thought of doing bread in a Crusader cup. That's another afternoon out with my Grandson.

[@timread8448]

Love my crusader mk 1.. Never thought of using it as an oven!

[@lordflashheart2678]

Top Nosh there 👍 just need some axle grease off the Landy to spread on that bread! 😂 Keep up the great work you do, Your Content is therapeutic and relaxing at the end of a days graft. All the best 🤜🤛

[@sarahsue42]

Lovely video,can see how much fun you had making it.. let the ash die down a bit more & put 3 or 4 stones in the bottom and you'll get a slower bake with less burning 😜

[@ROE1300]

👍. Very good video. You have made me rethink the value of my stainless steel canteen cup. Thank you.

[@willjohnson1273]

After watching this having a go at making some bread at home. Before attempting it in the field sometime.

[@stefanschleps8758]

I worked in a French bakery for a few months, with very serious bakers, and I'd be hard pressed to do so well. Good job!

[@asmith7876]

Great video! I have a few cooking pots I've managed to use as dutch ovens, I've made all kinds of things like biscuits (I'm American, I don't mean cookies LOL), bread, muffins...even got some wild blueberries to toss in some mix, so good! I never considered digging a pit, covering with foil. Brilliant!

[@jankopransky2551]

Such a wholesome video! Very nice to see you enjoy a good meal, thank yiu man!

[@martinmadsen4162]

fantastic bit of cooking. dont have a crusader mug but ill be trying this in my stanley cookset. more show with more recipies pls.

[@GeorgeOrwell-yz6zx]

After watching the cooking I am now hungry at 11 pm. My mouth is watering like crazy 😩

[@caseysimpson1806]

I have to plan a meeting but can't stop watching this!

[@neanderthaloutdoors9202]

Whether it be packet or hand made on the spot all scran tastes better when cooked outdoors, some wild herbs would have been a tasty addition 👌🏻👍🏻

[@garenkarapetian709]

I loved your macaroni-cheese-chorizo recipe. Now it’s one of my field staples, and that yellow Knorr Aroma has a permanent place in my gram-conscious pack. You should really make a Crusader Cup Cuisine series and playlist. As military culture exchange, try making the Russian “Полевая Каша” - literally The Field Kasha, or to put it in modern jargon “The Tactical Kasha”. Many things can be said about today’s Russia, but they do have a long-standing military tradition and many great inventions like Plasch-Palatka, the field spade, the AK-74. The Field Kasha is out there with greatest inventions, it is said to have originated during Peter The Great times, others say it was invented by Suvorov (the Russian equivalent of Nelson), and it is still to be found in Russian MREs and MREs of many post-Soviet countries. You will need 4 ingredients: * Buckwheat (ASDA £1.80 in Polish section) * Тушёнка - Braised Beef can (in Russia it’s a staple food, but in the UK it’s near impossible to find Army-grade quality Tushonka even in East European stores). You might substitute it with corned beef can or Stewed Steak can is quite close. * 🧄 Garlic (in the field I use garlic powder) * 🥕 Carrot (Some recipes include onion, but trust me you don’t want that when on a long TAB). Pour in half of you Stewed Steak can (preserve the other half for later), let it heat and simmer; add garlic or garlic powder; chop in the carrot; add 100g-200g of buckwheat (with 200g the Crusader cup will fill to the brim and is just about manageable with some occasional spillages though). Add water so that Crusader Cup is 1 finger below brim level. And just slow-cook it. The Buckwheat will absorb all the water and beef gravy in 10-15 minutes, and will expand to the brim. As with any other Crusader Cup recipe you want to keep stiring frequently to prevent sticking. If you’ve brought milk or milk powder, I like to stir in a splash of milk just before the end - makes the buckwheat extra tender and fluffy. Salt & Black Pepper to taste, while it’s still cooking (I add loads). Enjoy!!!

[@Scott7169]

More recipes please. Made the risotto for my daughters, they loved it. Great channel keep it up.

[@bathcolin]

Lol! Great opening shot Nick! Great use of the crusader mug. It's amazing what you can do, eh?

[@deeps2761]

Nice one, never thought of using such a small cup to make bread in.

[@Vonfluff]

Absolutely bloody loved this video - nicking those ideas! Also - loved your honesty on the bread as well - I'd have been suspicious if it had come out "perfect" (whatever that is). Thanks for sharing!

[@erickanorris7885]

Sharing.................thank you

[@jimbojet8728]

Very impressive! I’d eat that. I must admit that heat looked a tad ferocious when you placed the mug into it, and I did think the bottom of the loaf would burn, but as you say. Out in the woods! Get it down your neck! No one learned anything without making mistakes. Thanks for a great fun vid.

[@420haxx]

That breakfast recipe looks so delicious and hearty, i'm gonna give it a try next time i go camping.

[@tedsamuels3203]

Now , that's cooking 🍳 Thanks , now that was awesome 👌

[@colmclaurin9452]

Mate as a suggestion. I don't have a crusader cup, but just a 150mm dia thin walled (i.e. lightweight) S/S bowl, that has a s/s lid that's my do everything including eating bowl. I place 3 stones in a triangle configuration on the coals that'll keep the bowl around 25 - 30 mm off the coals then heap ash and coals on the lid. Grease or oil the bowl. Most times that knocks out a nice small loaf not burnt. However the most effective way is to cook a damper directly in the hot ash (no coals) and cover it with ash. Always cooks beautifully, that's after years of experience though. Timing of course is always important, but with ash the heat is usually controlable. I've never seen the pre-mixed bread mix, well not in our part of the world, SE Asia, though they'd probably have it in Aust. A really nice damper mix for one bloke is 2 cups flour (SR or plain, SR is better). Half a cup of powdered milk and 2 tablespoons sugar. Mix with some water, let it sit for 1/2 half and hour in the sun (@ + Deg 40C), then cook as noted above. Serve with Golden Syrup and Billy Tea. Tucker for champions. Great video mate, very informative. I'm subscribed.

[@leecassidy4458]

What an honest TRUE account of the experience outdoors lived this video mate, will definitely be trying the breakfast camp dish, awesome video I enjoyed, laughed and learnt, This is how it's done

[@KHGrinderboy]

Chorizo = Gods Sausage 😀

[@lildevilgamer]

All of the dishes looked delicious

[@ozdavemcgee2079]

Nice one. I'm partial to a Fray Bentos steak n kidney pie. Good for day 2 or 3 of a hike in summer. I have a cake tin I use as a frypan with a Trangia/Coleman handle. Its light as maybe 50gr. I cit one of those thin plastic coloured board mats round to go in it. Workbench to chop on, frypan, and oven lid. Very light kit to make an oven. Nice looking bread. We tend to just slap SR flour in with water make a damper pretty much same way. Although I use a few cheap steel tent pegs to kep the cup off the coals.

[@janp7660]

You could rub the bread dough with the extra oil on your hand from greasing the crusader mug. Any left on your hand after that just use as hand lotion! Nice video!

[@N101RG]

Try getting some dry sand and putting it in the coals where you are going to set your canteen cup. Dry dirt will work although not as well. The idea is to give your cup a bit of a cushion from the direct heat. There is plenty of heat anyway. I have cooked whole hogs in this way by basically putting out the fire so that there is no smoke rising at all. There is plenty of heat in there to cook the meat after sealing up the top well to stop the heat from escaping. I usually put about a foot of sand on top of a piece of tin over the hole and effectively making an oven.

[@MaxSafeheaD]

It's half midnight but if I watch much more I'm going to have to get back up and make food!!! 😆

[@susanp.collins7834]

I put my bread on at about 10pm and its now just after 1am. It's a no-knead recipe and the BEST bread in the world. It'll go into the baking pan about 6am and into the oven shortly after. I don't have to but I like to leave it overnight; the flavour develops better.

[@jamesadams8572]

Excellent ide and execution... thanks

[@peterderuiter2937]

Aromat is an essential. love that stuff

[@jaydunkle4066]

Great video! Love the mistakes and recovery, real world there. The last 20 secs dipping the bread scene was really funny! Thanks for vids!

[@algodonrabo]

Nick, thank you for your time, efforts, and many good videos. In this one, the pull-tab on your tin of tomatoes snapped off and required a knife to open it. As you said, doing so increases the risk of damaging the blade's cutting edge. However, here is a suggestion. I have kept a P-38 can opener attached to my titanium spoon for many years. The opener is always at hand if needed. Since the spoon is short, the P-38 also serves to prevent it from sliding down into the cook-pot. Even though I don't use it often, it is good to know I have it and where it is. Of course, there is the nostalgia associated with having a piece of my "once-upon-a-time" memorabilia as a reminder of younger days. Again, thank you for the videos you post. They are enjoyable and informative. Keep up the excellent work.

[@rdhickey]

I was actually suspicious before the bread came out that this might have been Take 3 or 4 but I take it all back. Love the honesty and I am definitey thinking of nicking that first dish! Keep it up!

[@Tango27800]

As always Nick, excellent content Royal !

[@suprspi]

Awesome - I've seen lots of bread in cast-iron dutch ovens, but never in a crusader mug. Would you do anything different in a Stanley pot? 3 great recipes here that I totally want to adapt on my next camp.

[@firepwr21]

Yes, Yes, Yes.....👍🏽👍🏽👍🏽 well done....!!

[@andrewmccallum5699]

Nice cuisine, inspiring too, some great tips and technique yet again! thanks, sat watching this / defo hungry, hope you enjoyed!

[@alf3553]

Awesome 😂 need more canteen cup cooking videos

[@paulomarceloarantes]

Congratulations for the content, but mainly for honesty with us. Sometimes the food burns, it happens to everyone. Thanks for sharing your knowledge with us. Greetings from 🇧🇷

[@deandunbar5159]

Another great video Nick Great options have a Awesome Day to you all 👍😎

[@webb618]

Very nice. Thanks Nick!

[@dragokats817]

Another good video, need to have butter with fresh bread nothing like it. Trex is always good, used it for all sorts of cooking.

[@Charlie-sr6dv]

Great stuff! Had me drooling. 🙂😋

[@markusschmidt-lausitz2676]

Hallo,super interessantes video,Gruss aus Deutschland 😀👍

[@BushcraftSteely]

Fantastic, im starving now!😆 love the vids mate!

[@voodoosausage4137]

That, sir, was an excellent video. Great instruction. What a banquet …and shelf-stable ingredients too. Fabulous.

[@jchambers1191]

Strong work, sir! I usually just do a simple meat and instant potatoes, but those are simple and awesome looking. Especially since we enjoy our chorizo in a lots of different meals here in San Diego, CA. Looks like the amount of smoke might warrant the Dakota fire pit after all...? Keep up the great work!!!

[@caseysimpson1806]

Right Jeff. I like chorizo with mac 'n cheese. In the evening with some TNT (Tequilla 'n Tecate).

[@Joseph42719]

Really fun video! Impressive. Thank you 👍

[@rob-in-peru]

Great. Inspiration to give it a try this week.

[@bushcraftsnowdonia5566]

Great video. Simple cooking in the outdoor. Looks tasty

[@Oldsparkey]

Enjoyed your video. It's nice to see someone showing how to fix a good meal and using gear that has been used. Really liked your breakfast recipe. I use a firebox Nano Gen 2 titanium along with a Maxi Titanium canteen cup. It takes small pieces of wood and can be adjusted from short to long burn times.

[@reiver3419]

Will be trying this next week. Already tried your 3 ingredient Chorizo risotto, delicious!

[@kai-peterbalken4862]

great channel. thank you for sharing.

[@LloydRandall]

Aromat, I used that all the time in cooking. Get your MSG hit!

[@vikingbushcraft1911]

Great vid 👍👍 - have seen the bread done once before in a similar manner with a small thin flat rock in the bottom of the cup to stop the burn bum, but as you said it’s just toast - easily fixed 😀

[@chriscurtis9015]

Loved the last comment, omg, brilliant as always

[@projectrebuild908]

Chef Goldie showing his skills. Great video. Love the content.

[@projectrebuild908]

@@hiddenvalleybushcraft5683 I've seen you clear a room with a yoghurt or roast potato grenade🤣🤣🤣

[@maryhairy1]

As a vegan I’d have to improvise the recipe & make it mine. Heheh. Your exclamations say it all. Looks outstanding!

[@lindatisue733]

Could you do a video on hydration; both under and over hydration, especially to avoid leg cramps? I was over hydrating and getting sever leg cramps. I don't really know what the balance is between over and under hydration. My sense of thirst seems to be a bit faulty. I take a 500 ml of tomato juice for a day, it seems to help more than taking KCl and NaCL tablets, but added weight.

[@christineriley1295]

Great video Nick!

[@angusmorrison8109]

Another excellent vid . Thanks for the time you've taken to make and share this 👌

[@BASurvival]

Very tasty looking recipes i will have to try these instead of always eating MRE rations 👍

[@StockyLocky123]

Another great video! Thank you Nick! 🙏🏼

[@mrspudly1]

I bet that bread tasted better than the steam injected crap supermarkets sell, great video Nick keep up the great work mate.

[@Dingleowl1582]

Now your talking my language FOOOOD 😋 👍

[@juliejay5436]

Looks incredible, I think I will be going to Tesco soon to buy some ingredients to copy your recipes!

[@lgwjrwhite588]

Outstanding !!!! Brother northern ont. Canada

[@daveedwards6567]

Good job nice video thanks 👍

[@stephengarrett8076]

Wow just watched this now hungry. Do you do winter courses??

[@OzMan9989]

Nice new backpack! No more Targus.

[@DIY-DaddyO]

I never realised how useful a crusader mug was. I think it would be a valuable addition to my Kelly kettle. Also have you tried Aussie damper beer bread? That would work a treat I’m sure.

[@keithorbell8946]

Hint, an Opinel folding knife is an excellent camp kitchen knife, also your issue with the tin shows the benefit of a good SAK.

[@LundysWildcampBushcraft]

Great job on the cooking I will definitely be trying the meals out in my crusader cup and pathfinder cook set 👍👍👍 atvb jimmy 😎😎

[@boomshanka8743]

Have to say, I prefer the American canteen cup, stove, and Nalgene canteen. The canteen doesn't make the water taste funky, and if you boil water in the cup you can pour it back into the canteen (Nalgene is totally safe to pour boiling water into), then put the canteen into a sock - instant hot water bottle. Use 5he water to make coffee and maybe breakfast in the morning.

[@alexmclaren-salter9669]

Well, that me sorted for next weekend Nick. BZ.

[@edelmurray1260]

I'm salavating 🤤🤤 delicious nothing outdoor cooking something so satisfying about it 🙌 another great video well done 👌🍳👍

[@blackloxx]

Aromat !!! Yeeeessss 👍👍👌😍😍