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Link to "Ten man Operational Ration Pack (ORP) recipe ideas" (2.1 MB .pdf) - UK MoD feature story
British military looks to jazz up grim rations
JENNIFER QUINN, Associated Press Writer, 30 Oct 08
Article link
The discovery of dehydrated potato flakes and milk powder in a professional kitchen would normally send Gordon Ramsay into a frenzy of expletives.
But the celebrity chef declared Britain's military chefs as the "unsung heroes" in the foreword of a new military guide released Thursday aimed at turning grim military gruel into gourmet meals for the country's troops.
In his usual colorful language, the Michelin-starred chef, who has visited Afghanistan and cooked for the troops, said producing meals in such dangerous environments was "undoubtedly daunting" with cooks lacking the finest and freshest ingredients.
Often operating in hostile zones such as Afghanistan's Helmand province, British military chefs are charged with turning egg substitute and tuna into tasty meals to keep the troops marching and morale high.
The 62-page book is the first time the British military has come up with a handy pocket-size guide written by military cooks for their colleagues to carry and use close to the front lines.
It includes recipes for dishes such as "Pleasant Porridge Delight" and "Fruit and Nut Slab Cake" created from ration packs.
"Guys who are out all day — food becomes the focus of their life," said Royal Navy Lieutenant Commander Neil Horwood, who helped to develop the book. "If a guy comes through the door after eight hours on patrol and can smell a good meal cooking, that's good for morale."
The book is focused on preparing food from Operational Ration Packs — large boxes of canned and vacuum packed food from which individual meals are created. Soldiers can exist on these supplies for weeks at a time.
They are prepared far from main bases but where primitive camp kitchens can be set up. They have packs of flour, baking soda, dried herbs and salt and pepper — but usually no fresh fruit or vegetables, dairy products or bread. If they are lucky the troops get a bread roll.
From these basic ingredients, the book includes recipes for lasagna, burgers and burritos and even nasi goreng, a spicy Indonesian rice dish, using ingredients such as vacuum-packed sausages, dehydrated onions and eggs, canned bacon, rice and beans.
Horwood said that in places like Iraq and Afghanistan, soldiers require about 4,000 calories a day, nearly twice what the average adult man needs.
The recipe book includes dishes that appeal to diverse tastes. Harwood said the book reflected both the changing British palate, and the fact that of the nearly 187,000 serving members of the British military, about six percent are from an ethnic minority group. It includes, for example, Indian naan bread.
It's a far cry from the food Warrant Officer Wally Davis ate when he was serving in the Falklands War during the 1980s.
"It was a lot worse than this — things like tins of pilchards, salmon, corned beef," said Davis, nearly wincing at the memory. "Now, you can make so much more."
The former military chef added: "All of a sudden, from having something that's very much a baby food texture, you can make wraps, you can make beef burgers. You can give food texture. And that's what the customer wants."
The recipe book is just the latest attempt by military authorities around the world to make food more palatable to their troops. Earlier this year, the U.S. military introduced rations in new flavors, including blackened catfish, teriyaki chicken and pumpkin cake.
Link to "Ten man Operational Ration Pack (ORP) recipe ideas" (2.1 MB .pdf) - UK MoD feature story
British military looks to jazz up grim rations
JENNIFER QUINN, Associated Press Writer, 30 Oct 08
Article link
The discovery of dehydrated potato flakes and milk powder in a professional kitchen would normally send Gordon Ramsay into a frenzy of expletives.
But the celebrity chef declared Britain's military chefs as the "unsung heroes" in the foreword of a new military guide released Thursday aimed at turning grim military gruel into gourmet meals for the country's troops.
In his usual colorful language, the Michelin-starred chef, who has visited Afghanistan and cooked for the troops, said producing meals in such dangerous environments was "undoubtedly daunting" with cooks lacking the finest and freshest ingredients.
Often operating in hostile zones such as Afghanistan's Helmand province, British military chefs are charged with turning egg substitute and tuna into tasty meals to keep the troops marching and morale high.
The 62-page book is the first time the British military has come up with a handy pocket-size guide written by military cooks for their colleagues to carry and use close to the front lines.
It includes recipes for dishes such as "Pleasant Porridge Delight" and "Fruit and Nut Slab Cake" created from ration packs.
"Guys who are out all day — food becomes the focus of their life," said Royal Navy Lieutenant Commander Neil Horwood, who helped to develop the book. "If a guy comes through the door after eight hours on patrol and can smell a good meal cooking, that's good for morale."
The book is focused on preparing food from Operational Ration Packs — large boxes of canned and vacuum packed food from which individual meals are created. Soldiers can exist on these supplies for weeks at a time.
They are prepared far from main bases but where primitive camp kitchens can be set up. They have packs of flour, baking soda, dried herbs and salt and pepper — but usually no fresh fruit or vegetables, dairy products or bread. If they are lucky the troops get a bread roll.
From these basic ingredients, the book includes recipes for lasagna, burgers and burritos and even nasi goreng, a spicy Indonesian rice dish, using ingredients such as vacuum-packed sausages, dehydrated onions and eggs, canned bacon, rice and beans.
Horwood said that in places like Iraq and Afghanistan, soldiers require about 4,000 calories a day, nearly twice what the average adult man needs.
The recipe book includes dishes that appeal to diverse tastes. Harwood said the book reflected both the changing British palate, and the fact that of the nearly 187,000 serving members of the British military, about six percent are from an ethnic minority group. It includes, for example, Indian naan bread.
It's a far cry from the food Warrant Officer Wally Davis ate when he was serving in the Falklands War during the 1980s.
"It was a lot worse than this — things like tins of pilchards, salmon, corned beef," said Davis, nearly wincing at the memory. "Now, you can make so much more."
The former military chef added: "All of a sudden, from having something that's very much a baby food texture, you can make wraps, you can make beef burgers. You can give food texture. And that's what the customer wants."
The recipe book is just the latest attempt by military authorities around the world to make food more palatable to their troops. Earlier this year, the U.S. military introduced rations in new flavors, including blackened catfish, teriyaki chicken and pumpkin cake.
