One of the best parts about camping is gathering round the fire or stove for a yummy cooked breakfast, sausage sarnie or classic campfire dinner. So, if you’ve had to cancel or reschedule your camping holiday this year, why not bring the camping cooking to you and recreate that warm campfire feeling!
We’ve put together 5 delicious camping recipes courtesy of BBC Good Food with ingredients you will probably already have in the cupboard, that you can whip up in the comfort of your own kitchen, that are purse friendly, healthy and wholesome too!
Campfire Smoky Bean Breakkie
The delicious and warming breakfast with chorizo, eggs and beans is a great way to start the day!
4 tbsp olive or rapeseed oil
3-4 rosemary sprigs
12 small cooking chorizo, halved
6 good-quality smoked hot dog sausages, cut into large chunks
2 onions, chopped
500ml carton passata
300g good quality BBQ sauce
2 x 400g cans borlotti beans, drained
2 x 400g cans haricot beans, drained
Heat the oil in a large paella pan. Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, about 8 mins.
Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.
Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.
Frying Pan Pizza Pie
This is super quick, easy and definitely one to keep in the favourites!
290g pack pizza dough mix
flour, for dusting
1 tbsp pesto or tapenade
125g ball mozzarella, thinly sliced
4-6 sundried tomatoes, roughly chopped
Make up the pizza mix following pack instructions. Put in a bowl, cover with a clean tea towel or cling film and leave somewhere warm to rise for 1 hr, or until doubled in size. Divide in half and roll or press out each piece on a lightly floured surface to a 20-23cm round (depending on the size of your frying pan). Spread one round with pesto or tapenade to within 2cm of the edges, then top with mozzarella and tomatoes. Cover with the other piece of dough and press the edges to seal in the filling.
Heat the frying pan, put in the pizza pie and cook on a fairly low heat for 10 mins. Invert onto a large plate, then slide back into the pan and cook for 10 mins more until well browned. Leave to cool for 10 mins, then cut into wedges to serve.
Marshmallow & Strawberry Kebabs
This one needs no explanation… *Drool*!
16 strawberries, hulled
½ x 397g can Nestlé Carnation Caramel
Toasted hazelnuts or crumbled biscuits, for sprinkling (optional)
Thread 4 long metal skewers with 5 marshmallows and 4 hulled strawberries each. Carefully hold over a campfire or gas stove, turning slowly, until the marshmallows are toasted. Stir a pinch of salt into caramel and drizzle over the top. Sprinkle with hazelnuts or biscuits, if you like. The marshmallows will be very hot, so allow to cool for a min or so before eating.
Cheesy Scrambled Egg Croissants
These breakfast baps with creamy eggs are brilliant for the morning, but work just as well as a casual brunch!
8 large eggs
100g grated cheddar
a splash of milk
small bunch chives, snipped
4 large croissants
In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first in the oven) and put the scrambled eggs inside.
Sticky BBQ Chicken
Nothing beats sticky chicken with barbecue sauce. Start in the oven to make sure it’s cooked properly, then grill on the BBQ (if you have one) for that unbeatable smoky flavour! If you don’t have a BBQ, pop them under the grill to get those yummy crispy burnt bits…
4 chicken thighs and 4 chicken drumsticks, skin on
For the barbecue sauce
1 tbsp soy sauce
1 tbsp cider vinegar
4 tbsp light brown soft sugar
4 tbsp tomato ketchup
75ml apple juice
1 tbsp Dijon mustard
Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead so the chicken marinates in the lovely sauce.
Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
Heat the barbecue (if you have one). Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don’t worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.
We hope you like these delicious recipes, and they bring some joy to your home in these difficult times.
We look forward to welcoming you back to the park soon and would love to know if you cook up these tasty camping meals when you’re next with us and check out the bbcgoodfood website for more delicious recipes.
Stay home, stay safe. Love Cornwall.