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Tasty and Fun Camping Food
Easter is traditionally the last camping long weekend of the Australian summer camping season. It's the four day weekend families all over the country pack up and head to the bush or the beach to enjoy some relaxation and fun.
Part of that fun is food. There's nothing like a meal cooked over the campfire or in the outdoors. Even good old baked beans on toast take us on a whole different gourmet journey when they've been prepared outside. But you don't need to rely on baked beans on toast. There are a whole lot of really delicious meals you can prepare over your campfire, without fancy ingredients or expensive convenience foods and best of all they won't blow your grocery budget.
Coal Baked Deep Layered Tortilla Pie
Ingredients:
1kg mince
1 tbsp oil for frying
500g grated cheese
1 large onion, diced
2 jars spicy pasta sauce
200ml sour cream
1 bag of small tortillas
1 cup grated Mozzarella cheese
Method:
You'll need a small (25cm) cast iron camp oven with a cast iron cover for this recipe (or another fireproof baking dish or pot).
Put the mince and oil into the camp oven and fry over the campfire until browned.
Tip the pot and ladle out most of the fat that has cooked off.
Spoon out four-fifths of the browned meat, leaving a layer of meat in the bottom of the camp oven. Make sure the meat is spread evenly over the bottom.
Then add a 2cm layer of the grated cheese, a thin layer of onion, a thin layer of pasta sauce and 2 tortillas.
Repeat these layers until the ingredients are used up, keeping in mind you'll have 5 layers.
Then spread on the sour cream over the top tortillas and cover with the Mozzarella cheese.
Put the camp oven on a slow bed of coals, and set coals evenly on top of the lid until the lid is covered.
Bake this way for 20 to 30 minutes depending on the heat of the coals.
Remove from fire, carefully remove coals from the lid with tongs and gently lift cover.
Use a big spatula or spoon to dig down through the layers and serve.
This will feed about 6 to 8 people.
Part of that fun is food. There's nothing like a meal cooked over the campfire or in the outdoors. Even good old baked beans on toast take us on a whole different gourmet journey when they've been prepared outside. But you don't need to rely on baked beans on toast. There are a whole lot of really delicious meals you can prepare over your campfire, without fancy ingredients or expensive convenience foods and best of all they won't blow your grocery budget.
Coal Baked Deep Layered Tortilla Pie
Ingredients:
1kg mince
1 tbsp oil for frying
500g grated cheese
1 large onion, diced
2 jars spicy pasta sauce
200ml sour cream
1 bag of small tortillas
1 cup grated Mozzarella cheese
Method:
You'll need a small (25cm) cast iron camp oven with a cast iron cover for this recipe (or another fireproof baking dish or pot).
Put the mince and oil into the camp oven and fry over the campfire until browned.
Tip the pot and ladle out most of the fat that has cooked off.
Spoon out four-fifths of the browned meat, leaving a layer of meat in the bottom of the camp oven. Make sure the meat is spread evenly over the bottom.
Then add a 2cm layer of the grated cheese, a thin layer of onion, a thin layer of pasta sauce and 2 tortillas.
Repeat these layers until the ingredients are used up, keeping in mind you'll have 5 layers.
Then spread on the sour cream over the top tortillas and cover with the Mozzarella cheese.
Put the camp oven on a slow bed of coals, and set coals evenly on top of the lid until the lid is covered.
Bake this way for 20 to 30 minutes depending on the heat of the coals.
Remove from fire, carefully remove coals from the lid with tongs and gently lift cover.
Use a big spatula or spoon to dig down through the layers and serve.
This will feed about 6 to 8 people.
Aloha Campground Chicken Wraps
Ingredients:
4 chicken breast fillets, skin removed, cut into 2.5cm chunks
1 can pineapple pieces in juice
salt and pepper to taste
2 tbsp butter
1/4 cup brown sugar, packed
tortillas to form wraps
Method:
Season chicken with salt and pepper to taste.
Put a fire-proof frying pan over medium heat on campfire or camp stove. Add the butter, and when the butter sizzles, add the chicken, cooking until browned, stirring often.
Dump the pineapple with the juice into the pan, then add the brown sugar, stirring to combine.
Slide pan over to slower coals or turn grill down to low.
Continue cooking over campfire until liquid gets thick and chicken is cooked through.
In a separate pan start warming your tortillas, removing as each one gets warm and setting aside, covered with foil to keep warm.
Serve chicken with pineapple sauce rolled up in tortillas to form wraps.
You can add other foods like lettuce to the wraps if desired. Adding more veggies will stretch the recipe to feed more.
This will serve 4 to 6 people.
Ingredients:
4 chicken breast fillets, skin removed, cut into 2.5cm chunks
1 can pineapple pieces in juice
salt and pepper to taste
2 tbsp butter
1/4 cup brown sugar, packed
tortillas to form wraps
Method:
Season chicken with salt and pepper to taste.
Put a fire-proof frying pan over medium heat on campfire or camp stove. Add the butter, and when the butter sizzles, add the chicken, cooking until browned, stirring often.
Dump the pineapple with the juice into the pan, then add the brown sugar, stirring to combine.
Slide pan over to slower coals or turn grill down to low.
Continue cooking over campfire until liquid gets thick and chicken is cooked through.
In a separate pan start warming your tortillas, removing as each one gets warm and setting aside, covered with foil to keep warm.
Serve chicken with pineapple sauce rolled up in tortillas to form wraps.
You can add other foods like lettuce to the wraps if desired. Adding more veggies will stretch the recipe to feed more.
This will serve 4 to 6 people.
Slow Cooked Campfire Pot Roast In A Bag
Ingredients:
1 pkt French onion soup mix
1 cup water, heated
2 tsp flour
1 beef roast (1.5kg)
1 small onion, peeled and cut into quarters
3 carrots, peeled and cut into 5cm chunks
4 medium red potatoes, washed and each cut into quarters
2 stalks celery, cut into 5cm chunks
salt and pepper to taste
Large heavy duty oven bag
Method:
Put the onion soup mix in a bowl and pour in the hot water, stirring until the soup mix dissolves; set aside.
Sprinkle the flour into the foil bag and shake around.
Put the roast in the bag and shake it around to coat well.
Add all the veggies to the bag and shake again.
Pour the onion soup from the bowl into the foil bag. Add salt and pepper to the bag if you wish, but remember the soup mix has salt in it already.
Seal the bag tightly by folding it over several times.
Put the bag, open side facing up, on a grate over a campfire over medium coals or on a grill over medium heat.
Cook turning once or twice (keeping open side up) for 1 1/2 to 2 hours, depending on the heat of the coals.
If you want you can use instead an20cm heavy duty aluminium foil cooking pan instead of the bag and just seal the pan with aluminium foil.
Ingredients:
1 pkt French onion soup mix
1 cup water, heated
2 tsp flour
1 beef roast (1.5kg)
1 small onion, peeled and cut into quarters
3 carrots, peeled and cut into 5cm chunks
4 medium red potatoes, washed and each cut into quarters
2 stalks celery, cut into 5cm chunks
salt and pepper to taste
Large heavy duty oven bag
Method:
Put the onion soup mix in a bowl and pour in the hot water, stirring until the soup mix dissolves; set aside.
Sprinkle the flour into the foil bag and shake around.
Put the roast in the bag and shake it around to coat well.
Add all the veggies to the bag and shake again.
Pour the onion soup from the bowl into the foil bag. Add salt and pepper to the bag if you wish, but remember the soup mix has salt in it already.
Seal the bag tightly by folding it over several times.
Put the bag, open side facing up, on a grate over a campfire over medium coals or on a grill over medium heat.
Cook turning once or twice (keeping open side up) for 1 1/2 to 2 hours, depending on the heat of the coals.
If you want you can use instead an20cm heavy duty aluminium foil cooking pan instead of the bag and just seal the pan with aluminium foil.
Chocolate Raspberry Wraps On The Grill
Ingredients:
4 small flour tortillas
1 cup chocolate chips
1 cup fresh raspberries
2 tbsp butter, melted
2 tbsp sugar
2 tsp cinnamon
aluminium foil
Method:
Tear off a big sheet of foil. Remove tortillas from plastic wrapping. Stack the tortillas on top of the foil and fold closed, then place the foil packet on a grate on the campfire or on grill. Flip the packet over once or twice, heating for about 5 minutes or until the tortillas are warm. Slide packet over to coolest area of campfire just to keep warm.
Open the foil and remove one tortilla, setting it on a plate, closing foil to keep the rest warm.
On the tortilla, sprinkle 1/4 of the chocolate chips and 1/4 of the berries in the centre.
Fold in the sides and roll up tight burrito style; set aside on plate.
Repeat with each tortilla.
Brush each tortilla roll with melted butter, then place directly on grate on campfire over slow coals or on the grill - not too hot.
Cook about 2 to 3 minutes, then flip and cook 2 to 3 more minutes or until chocolate melts and you get grill marks on the burritos.
Remove to a serving plate. You can brush with more melted butter if you wish.
In a separate small bowl combine the sugar and cinnamon and sprinkle over the burritos.
Serve warm. You can top with a little whipped cream and fresh berries if you like.
You can also use other fruit, like blueberries, for instance.
Makes 4 dessert servings.
Ingredients:
4 small flour tortillas
1 cup chocolate chips
1 cup fresh raspberries
2 tbsp butter, melted
2 tbsp sugar
2 tsp cinnamon
aluminium foil
Method:
Tear off a big sheet of foil. Remove tortillas from plastic wrapping. Stack the tortillas on top of the foil and fold closed, then place the foil packet on a grate on the campfire or on grill. Flip the packet over once or twice, heating for about 5 minutes or until the tortillas are warm. Slide packet over to coolest area of campfire just to keep warm.
Open the foil and remove one tortilla, setting it on a plate, closing foil to keep the rest warm.
On the tortilla, sprinkle 1/4 of the chocolate chips and 1/4 of the berries in the centre.
Fold in the sides and roll up tight burrito style; set aside on plate.
Repeat with each tortilla.
Brush each tortilla roll with melted butter, then place directly on grate on campfire over slow coals or on the grill - not too hot.
Cook about 2 to 3 minutes, then flip and cook 2 to 3 more minutes or until chocolate melts and you get grill marks on the burritos.
Remove to a serving plate. You can brush with more melted butter if you wish.
In a separate small bowl combine the sugar and cinnamon and sprinkle over the burritos.
Serve warm. You can top with a little whipped cream and fresh berries if you like.
You can also use other fruit, like blueberries, for instance.
Makes 4 dessert servings.
Deep Dish Apple Crisp Campfire Style
Ingredients:
20 Weetbix, crushed into fine crumbs
1/2 cup crushed nuts (your choice - we like almonds)
2 tbsp white sugar
1/4 cup butter, melted
1 large can apple pie filling
Baking paper
Method:
Line the bottom of a cast iron camp oven with a double layer of baking paper.
In a big bowl, mix together the weetbix crumbs, nuts, sugar, then pour in the butter and mix until crumbs are moistened.
Sprinkle 2/3 of the crumb mixture into the camp oven, then spread the apple pie filling evenly over.
Top with remaining 1/3 of crumb mixture, making sure it's evenly distributed.
Cover camp oven with lid.
Put camp oven over slow coals, cover lid with hot coals and cook for about 25 to 30 minutes or until hot and bubbly.
This will make about 8 dessert size servings.
Use different pie fillings for different desserts.
Ingredients:
20 Weetbix, crushed into fine crumbs
1/2 cup crushed nuts (your choice - we like almonds)
2 tbsp white sugar
1/4 cup butter, melted
1 large can apple pie filling
Baking paper
Method:
Line the bottom of a cast iron camp oven with a double layer of baking paper.
In a big bowl, mix together the weetbix crumbs, nuts, sugar, then pour in the butter and mix until crumbs are moistened.
Sprinkle 2/3 of the crumb mixture into the camp oven, then spread the apple pie filling evenly over.
Top with remaining 1/3 of crumb mixture, making sure it's evenly distributed.
Cover camp oven with lid.
Put camp oven over slow coals, cover lid with hot coals and cook for about 25 to 30 minutes or until hot and bubbly.
This will make about 8 dessert size servings.
Use different pie fillings for different desserts.