Food tastes better when you’re camping. Fact. Maybe it’s because you’ve been outdoors all day and you’re really hungry but there’s something about the whole ritual of preparing and eating food whilst camping that’s really appealing. And with a teeny bit of forethought, it’s possible to make something that tastes really good and gives you a break from the ubiquitous sausage and burger overload. Here are a few of our favourite campfire recipes.
——————————————————————————————————————————————————————————————————————————–
We like to knock up a batch of pancake mix before we set out, mixing together the flour, sugar, baking powder, salt and cinnamon in a container.
You’ll need:
1 cup flour
1 tablespoon sugar
2 tablespoons baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 cup soy milk (or regular milk)
2 tablespoons vegetable oil
Banana
Maple Syrup
Once you’ve got your fire or stove rocking all you need to do is add a couple of tablespoons of vegetable oil, one cup of soy milk (or regular milk) to your mix and shake it up. Then fry yourself up some pancakes! When you’ve got a nice stack piled up, top with sliced banana and maple syrup.
——————————————————————————————————————————————————————————————————————————–
FISH PARCELS
One of the simplest ways to enjoy something light and healthy is to make a foil package stuffed with goodness and let your ingredients steam in their own juices. You can cook all manner of things in this way but our favourite is fish.
You’ll need:
Fillet(s) of fish. Trout is great, as is most white fish or salmon.
A handful of sliced leeks
Garlic
1 tablespoon butter
Salt and Pepper
Wine or lemon juice
Place your fillet on a large sheet of foil. Add some garlic, some butter, the sliced leeks and season well. If you’re drinking white wine, add a slosh, if not add a squeeze of lemon. If you have any herbs, pop those in there too. Wrap your fish up loosely folding the ends of the foil over themselves several times to ensure your parcel is sealed.
Place your parcels directly on the embers of the fire and leave to cook for about ten to fifteen minutes. Your fish should be flaky and opaque when it’s ready.
NB if your coals are too hot, place on the grill rack.
——————————————————————————————————————————————————————————————————————————–
Cheese Fondue With Beer
As the night draws in a cheese fondue bubbling away in your outdoor kitchen is just the ticket.
I like to combine the cheese and flour in a ziplok bag, give it a shake then add the other dry ingredients. Put the whole lot in the freezer then add to your pack when you leave home. Probably a recipe best suited to English campers as it never gets that hot here.
You’ll need:
225g grated mature cheddar. Or some cheddar and some gruyere.
2 tablespoons. flour
1 cup beer
1/2 teaspoon mustard powder
1/4 teaspoon garlic powder
Add the beer to your cooking pot and heat without boiling. Add the cheese mixture a bit at a time, stiring well to combine. Erm, that’s it. Dip in some bread and enjoy!
——————————————————————————————————————————————————————————————————————————–
Bigos
Bigos is a traditional Polish hunter’s stew which would have been cooked for a long time over the fire. Our Bigos is a million miles from a ‘proper’ one but it still tastes great and it’s easy to make. All quantities can be varied as you see fit.
You can buy Bigos seasoning in a packet from Polish shops or you can use paprika, all spice, a bayleaf and some salt and pepper.
You’ll need:
I litre jar of sauerkraut
3 tablspoons tomato puree
Bacon
Smoked sausage
1 onion
2 cloves of garlic
1 tsp paprika
1/2 tsp all spice
1 bay leaf
Drain and rinse the sauerkraut, reserving some of the liquid. Fry the bacon and smoked sausage with the onion and garlic. Add the sauerkraut, tomatoe puree and a jar of water plus the paprika, all spice and bayleaf or the packet of seasoning. Add some of the reserved sauerkraut water to taste. Cover and leave to simmer for at least an hour.
What are your campfire favourites? Let us know via Twitter or Facebook
Facebook
Twitter
RSS