I’d love some recipes for camping besides s’mores and hot dogs. We do have a Coleman stove but would prefer cooking over the campfire. Easy, creative recipes are best though. Oh, an natural ingredients only please – no "canned biscuits" or powered eggs.

Thanks in advance!

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Categories: camping recipes

3 Responses

  1. jonal says:

    GGGRREEEAATT…proper food!
    With eggs, vegetables, meats and cheeses you can make dozens of meals at camp over a fire or on a stove or a barbecue.
    If you add a few more bits you can cook hundreds of things.
    Fried rice? see below under the wok bit.
    Fun eh? You can get some fun cooking outdoors in the wilds.

    You can cook anything in the wilds. that you can cook at home.
    Bread, cakes, stews, soups, Indian, Chinese, French, anything …even casseroles in an oven.
    The oven is a biscuit tin. Nice over a slow burning heap of cinders but a camping stove will do it. Bit pricey on fuel though.
    You can bake potatoes round a heap of cinders too wrapped in foil. And meat and fish. Does great for that. Or dig a pit for them and build the fire over it.
    Cover the foil-wrapped goodies with an inch or two of earth first to get an even heat.
    Pit oven. Good for rabbits, pheasant, partridge, briskets, leg of lamb, shoulder etc. Wrap them in foil, put them in the pit. cover with an inch of soil and build the fire over it. You can bury a steel or cast iron pot, Dutch oven,etc, and put some foil over it for extra sealing. Roast meat in it, or bake a cake, or a get a few pounds of baked potatoes and parsnips.
    You can serve a three course meal on silver trays if you take some silver trays.

    Posh meals are easy outdoors.
    Camp near a trout stream so you can cool the wine in it. Nice for catching dinner too…trout recipe coming up.
    And you can cook three lots at once if you take a couple of disposable barbecues.
    They pack inside the biscuit tin and you don’t have to barbecue things on them.
    Boil stuff, use a frying pan, or your biscuit tin oven.
    Bake bread or a cake in it, roast beef, lamb, fish, rice pudding, souffles (stand it the other way up for that…soufles rise). Fresh apple pie or banana loaf.
    Use half what’s provided to burn in the disposable ones if you want. Empty half of it out and use it later.
    Or take some coals and use old discarded frying pans or oven dishes, whatever there is, for a simple home-made solution.
    Bacon and French omelettes for breakfast with camp bread, and a sweet and sour fish for lunch freshly cooked. Put the roast in the oven so it’s cooking while you go for a walk.

    Very good for camping is a wok…do a stir fry or steam fish or vegetables in it on a trivet. Fierce heat from a camp stove is better for stir fries than an electric cooker at home…get the heat up the side. Get the wok hot all over, not just the base. Tumble stuff around and everywhere it touches the wok cooks it. Light airy fried rice…not stodgy stuff cooked on the wok base instead of flying all over a very hot wok.
    And done in half the time.
    At home I use a big petrol stove outside for stir fries….proper stuff then. The electric stove is rubbish for it.
    Done in seconds..extreme wok from an expert… hot
    http://www.dailymotion.com/video/x75ei4_… . . . . .
    See how quick this egg browns…30 seconds.
    Hot wok…light and fluffy then like the texture of a good French Omelette.
    Plenty of space to work in and the shape helps too.
    http://www.pond5.com/stock-footage/460638/frying-an-egg-in-a-wok.html . . . . .
    It’s just the same on the top of a mountain or in a forest camp site cooked on a camp stove turned up to full power or heated over a disposable barbecue or the glowing cinders of a cooking fire…no difference.

    Heather baked trout is very nice if you’re near a trout stream in the mountains.
    Run your fingers along the heather stems to clean the leaves off. Just the tops but you soon get a tray full.
    Lay the trout over the bed of freshly picked heather tops on a tray and seal it with foil so you don’t lose any juices. They keep the heather soft then.
    When cooked remove the trout and keep them warm in the oven while you prepare the sauce.
    Add the water from the veg and thicken the juices and softly roasted heather tops the quick way with cornflour or properly as a roux sauce….butter and flour required for that but worth the trouble.
    Do the same for loin chops or a small shoulder of lamb or a brisket but large briskets are best done overnight in the pit oven. Whisky (no e for Scotch Whisky) or brandy or red or white wine poured into the heather works wonders if you like the flavors and fortified sauces.
    Just take a few herbs and spices in small pots for the exotic things and for flavoring soups and casseroles.

    Bon Appetit
    Source(s):
    Lifetime of camping and traveling.Ex army outdoor instructor….

  2. chris w says:

    Get yourself a dutch oven and try these recipes,
    http://www.scoutorama.com/recipe/index.cfm

  3. Emma says:

    Here are a collection of camping recipes you may find useful – http://www.gourmet-living.com/category.html?category=camping

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