Dinner Outside: Welsh Rabbit, Egg Rolls, and Pork a la Normand

The Pork a la Normand was definitely the best part of our outside dinner.

Let’s get this out in the open right away: I am an adequate cook. I think people like my parents enjoy cooking far more than I do. I’m sure a large part of this is that I really only cook for myself and so it feels a lot more like work that absolutely must be done. there is more pleasure to be had when someone else eats what you make. I do like to eat and now and then I really want to experiment especially if the experiment can be turned towards ideas for camp cooking and even more towards meals when backpacking. The food I made for this dinner outside could fall in the former category. I can imagine these dishes, less so the egg rolls because they require more prep work, being served at an inn or at home sitting by a fire. They’re not really suitable for backpacking.

The video chronicles the dinner Lil and I had. Each dish is described in more detail below.

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Egg Rolls

The egg rolls were cooked using modern equipment. I probably could have steamed or boiled the filling ingredients but instead after chopping them up into small pieces I tossed them into a large bowl and used my microwave. I suppose that might create a different taste but it worked for me. I baked the egg rolls instead of deep-frying them. I’m nervous with that much oil and though no doubt a baked version will be different in texture and taste I think it is still quite good.

I filled the egg rolls with potatoes, carrots, and cabbage. Everything was chopped into small pieces. I used frozen baby carrots and new potatoes that I did not peel. I also took some thinly slice and then cut into pieces ham and that into some of the egg rolls. Each egg roll was able to hold about 1/3 of a cup of filling.

To seal the egg rolls I moistened the edge of the wrapper with water and then folded it down upon itself. I lightly oiled the egg rolls before placing them seam-side down on a baking sheet. They baked for about 12 minutes at 425°F (about 220°C).

These are definitely a tougher thing to make over a camp stove or inside a dutch oven. It could be done but I’m glad I went modern. The results were quite good. The ones Lil and I had were reheated over the fire within a oven-like container (pan with an inverted pie plate on top). I served them with two dipping sauces: a honey-mustard sauce and a soy sauce with garlic that I typically use as a marinade for steak and particularly like. The honey-mustard sauce was the preferred option.

Welsh Rabbit

The Welsh Rabbit has too much breadcrumbs and, in combination, not enough cheese. But it is melting somewhat as my bread slices get toasted.

I’ve no idea why this is named what it is. Sometimes you’ll see it as Welsh Rarebit which in some ways makes even less sense. No rabbit is involved and I am not sure what a “rarebit” is. It comes in many forms most of which are much more like a fondu than this is. This version is simple to make which is why it got the nod for this dinner outside. I first found it on a James Townsend and Son video (link ).

I ended up making breadcrumbs with 4 slices of a white bread. I used perhaps 2 ounces of butter and 6-7 ounces of cheese after all was said and done. While it ended up being consumed and liked there was too much bread and compared to the cheese. I can see 1 breadcrumb slice, at most 2, being plenty.

For whatever reason I seem continually unable to buy those jars of Panko breadcrumbs so I just took a shot at making my own by putting broken up slices of bread in the toaster-oven and baking them at 425°F (about 220°C) for 10-12 minutes. Then I crumbled them up even more.

I think typically this dish would be made with an aged cheddar cheese. All I had available were a bunch of sliced Munster so I used that.Cut (or torn) into smaller pieces. If done correctly I can see this as a very tasty, especially in cold weather, comfort food.

Pork a la Normand

This was the course that was leaps and bounds better than the over two. The egg rolls with their homemade honey-mustard sauce and soy-garlic dipping sauces were quite good and the Welsh Rabbit was enjoyed but the Pork a la Normand was superb.

I first encountered this dish in another Towsends video (link) and their blog post. I adjusted it down somewhat because I wasn’t going to use quite that much pork.

Browning the flour-coated cubes of pork over the fire. I’m not sure why my Dutch oven never seemed hot enough with the first batch of coals. It certainly was hotter with the second set. Cooking on this grill over the open fire worked.

• 1 Granny Smith Apple. Cored, peeled, cut into small pieces.

• 1 Modest-sized onion (I used about half of what was once a truly huge red onion and I think the flavor was wonderful). Cut into small pieces.

• 1 pound (likely a bit less) boneless pork loin chops. Cubed.

• 1/4 cup flour.

• 1 12-ounce can hard cider though I bet regular cider would be good too.

• 1 Tablespoon black pepper (could’ve used a bit less though LIl loved it).

• 1 Teaspoon salt (could’ve used a bit more).

• 1 Teaspoon ground nutmeg (maybe a bit more next time).

1. Butter or oil (I used butter that I let melt) a preheated skillet or dutch oven bottom.

2. Cut the pork into bite-sized cubes (or so) and coat with the flour. Place the pork in the pan and sear it until it browns on all sides. Remove from the pan and put somewhere to keep warm. You’ll add it back in a bit.

3. Sauté the chopped apple and onion pieces until the onion starts becoming translucent. Add the seasoning and cider.

4. Bring the mixture to a boil and simmer for a couple minutes before returning the pork cubes to the mixture. Cover and cook until the gravy thickens. This should take 30-40 minutes.