Campfire Style Cheesy Beef Orzotto

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Meanwhile, boil a half-full kettle.

Stir the orzo and garlic into the pan and fry for 1-2 mins.

Add the tomato puree and fry for 1 min more.

Next, add the chicken stock paste, Mediterranean style seasoning, chermoula style spice mix, sugar and boiled water for the orzo (see pantry for both amounts).

Turn the heat up to high and bring back to the boil, stirring regularly to ensure the orzo doesn't stick. 

Reduce to a simmer on medium heat and cook until the orzo is just tender, 10-12 mins.

If you want to cook this recipe on a campfire, you can! Just make sure the beef is no longer pink in the middle. IMPORTANT: Campfire cooking can be hazardous and requires fire safety awareness. Always cook meat to a safe internal temperature of 75°C.

Once the orzo is cooked, stir in the creme fraiche, peas and half the hard Italian style cheese. 

Season with salt and pepper. Add a splash of water if you feel it needs it.