This has got to be one of the best open fire dishes ever.
Nothing goes to waste, and it is dead simple to set up, for both veggies, vegans, pescies and meaties alike. (Just don’t mix them all up, that would be bad for everyone except the meat eaters!)
If you have a tripod great – use it. And hang your Dutch Oven on it.
When you are making your fire for this recipe you need a neat tidy fire, not too spread wide, and with smaller wood, as everyone needs to be able to reach the middle of the fire without burning themselves (albeit with a good long stick!).
Good long sticks to cook your food on, with sharpened points.
If you don’t have a tripod and Dutch Oven don’t worry, you need a decent deep fire safe cooking pot.
Veggie and Vegan 500ml of good vegetable or bouillon per person Selection of vegetable batons – carrots, courgette Pak choy Green beans Asparagus (Root vegetables don’t cook well on this – they need too long) Slug of Mirin or rice wine (to add at the end)
Carnivores (amounts depend on how hungry you all are!) 500ml of good meat stock or bouillon per person Strips of raw steak – ½ -1 sirloin or top rump steak per person Strips of raw chicken (careful to cook this thoroughly) – ½ -1 chicken breast per person Strips raw duck breast – ½ -1 chicken breast per person Spinach (to add at the end) – 25g per person Slug of sherry (to add at the end)
Pescatarians 500ml of good fish stock per person Raw prawns – 5-7 per person Raw squid – 5-7 pieces per person Raw fish chunks – 5-7 per person Spinach (to add at the end) – 25g per person Slug of rice wine (to add at the end)
Put the stock into the pot and bring it to the boil on the open fire.
With your long sticks, once the stock is boiling, cook your raw ingredients in the stock pot. All the amazing flavours from the cooking combine in your stock pot to make the most delicious soup.
When you’ve cooked all your raw ingredients yourselves, then grab a slice of crusty bread, a bowl, and share out the soup from the saucepan or dutch oven, with a slug of rice wine or sherry added – it really is a taste revelation! 🙂
Another easy and firm campfire breakfast (or afternoon snack) favourite is Drop Scones – serve with maple syrup. Surprisingly easy and often not on your radar with busy mornings but while glamping, enjoy the slower pace and rustle up some pancakes for brekkie!
25g unsalted butter 140g self-raising flour pinch of fine salt 1 tbsp white caster sugar (leave out for savoury version, and replace with a pinch of pepper if you fancy it) 1 large egg 1 tsp vanilla extract. (leave out of the savoury version, and add a pinch of dried herbs if you fancy a herby flavour) 150ml semi-skimmed milk.
Make the mix in a ziplock bag and pour out to make drop scones.
Heat a skillet or pan (or Dutch Oven lid turned upside down) on the campfire to a moderate heat. Pour out a measures of mix onto the pan and wait for bubbles to evenly form, flip and wait until golden brown.
Serve with maple syrup, golden syrup, jam, chocolate spread, honey, or even marmite (if you leave out the sugar and vanilla extract!)
Now strictly speaking, you don’t need to be camping or glamping to do this recipe but somehow it always tastes better when cooked over a campfire in my opinion.
French Toast is truly AMAZING on the campfire and a standard Scout breakfast in my Scout group. 🙂
Any supermarket basic white bread or try cinnamon bread for a fruity twist Eggs – beaten up – (feel free to give them a good hammering), in a shallow wide bowl Dips; Savoury – herbs, salt, pepper, beaten up eggs in a shallow flat bowl Sweet – cinnamon, brown sugar, tiny bit of five spice if you like its flavour, you can also add fruit like blueberries or strawberries Traditionally served with Maple Syrup if you like it or also Nutella can be a naughty treat
Dip on one of the following mixes and fry in a big skillet with a glug of oil or butter, until golden brown on both sides.
You can just about cook anything on a campfire and one of our AH favourites is the simple flat bread! A staple meal accompaniment and tasty into the bargain…
1 mug of plain flour if you only have self raising that will work fine, it’ll just puff up a little bit A pinch of salt 1/2 – 1 tablespoon Enough cold or warm water to turn the mix into a dough
Pop all the dry ingredients in a large bowl or large ziploc bag. Pour in the oil then add the water slowly, stirring the bowl or massaging the bag as you go.
When you have something that looks approximately dough-like, tip out onto a lightly floured board or table and roll or press into as evenly thin as possible. If it looks too wet and is sticking to everything, add more flour. If it is dry and crumbly, pop back in the bowl or bag and add a bit more water at a time until it looks smooth.
Squish the bread into flatbreads with your hands (who needs a rolling pin when you’ve got palms?!) 🙂 Any shape is fine, as long as it is thin and flat. If it looks like a flat pineapple that’s cool, if it just looks like a misshapen flat thing, that is also fine, it will taste great either way!
Heat up a skillet or frying pan on the fire or gas stove and add a little dash of oil. You don’t really want a lot of oil in there, just enough to stop the bread from sticking.
Cook each flatbread for a couple minutes, until the dough puffs up with fat bubbles and the bottom looks golden brown in places. Flip over and cook the other side.
Spread with chocolate spread, jam, honey, maple syrup or just about anything that you want really…. or pop it back in the pan when you’ve half cooked the second side, and add some tomato puree with grated cheese, pop a lid on the pan, find a cooler spot on the fire, and make pan pizza as the cheese melts. OK, so it won’t be browned, but it will taste amazing!
I am a firm believer that you can cook almost anything on a campfire and I will challenge anyone that says you can’t! And you can’t beat puddings done on a campfire and this one would be perfect for Bonfire Night too! 🙂
MAKES 6 CHOCOLATE BROWNIES
180g Self Raising Flour 135g Muscavado sugar 135g Hot Chocolate Drink Mix (I use Sainsbury’s Basics Hot Chocolate drink) 3 small pinches of sea salt 45ml sunflower oil A handful of chocolate drops 45ml orange juice 3 eggs 6 large oranges Squirty Cream to decorate
Carefully scoop out all the orange from your oranges, taking out 45ml of juice but making sure that you eat the rest of the orange pulp (its yummy).
Put the juice in your bowl.
Set aside your scooped out oranges and their lids (you will need these to cook with).
Mix all your ingredients together in a bowl.
Stir in a handful of chocolate drops.
Take your oranges and 2/3 fill with the mixture (it will rise) and put the tops back on.
Wrap your oranges in foil, making sure that you keep them upright at all times! (otherwise the mixture will fall out!) It helps to put your own style of twist with the foil at the top so that you know whose oranges are whose.
Put your wrapped oranges in the embers of the fire, not the flames, so that the cake slowly cooks,for about 25-30 minutes. Carefully peak inside – you should see cake mix peeping out of the lid.
Take out of the fire, and leave to cool for 15 mins (it finishes up the cooking time).
You can just about cook anything on a campfire and one of our AH favourites is the Pan Pizza! 🙂
There are a few essential items that you do need to be able to cook with fire well, and a few that are ‘nice to haves’. So I thought we would start with the absolute basic must have and work our way through some recipes to use the essential campfire kit…
The solid steel frying pan. Is an absolute outdoor fire cooking essential. Double handled pots are handy too but a fry pan is an essential in my book. You can buy one at Greenman Bushcraft.
Yummy, crunchy bottom to this pizza if you get it right, burnt to a crisp if you get it wrong 🙂
Make sure that your fire is cooling when you cook this and the top cheese will be molten, not that golden brown, but its just as delicious!
Toppings of your choice… we recommend that you use fresh mozzarella balls, fresh basil and tomato sauce, with a sprinkling of Cheddar or Red Leicester cheese. And for those blue cheese fiends then gorgonzola is amazing on this pizza, as it melts into the crust!
This is also a great pudding pizza – add some fresh berries mixed with mascarpone and heat through, until the berries are warm and the mascarpone has melted a bit into the dough crust. Or mix figs with syrup with mascarpone and, again this is a simply marvelous pudding pizza
PIZZA DOUGH INGREDIENTS
500g white bread flour (preferably 00 flour, but strong white break flour is OK too) 100g semolina flour (finely ground) 1/2 teaspoon salt 1x 7g yeast sachet ½ teaspoon golden caster sugar 3 tablespoons of olive oil (and a little extra for cooking the pizza in the skillet/frying pan with)
Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about four medium pizzas, or if you have a big skillet/frying pan, about two.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests arrive, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
Once you’ve got your pizza dough sorted, then heat up the skillet/frying pan with some olive oil in it, over a cooling fire.
Cook one side of the pizza until it is golden brown, and crisp – keep checking! You really need to keep an eye on this, as there are usually hot spots in the fire that overcook certain bits, so keep moving the pan around so that it cooks evening.
Turnover and repeat.
Add your toppings and then cover with tin foil to cook through again (or a pan lid, to make a mini oven) until the cheese on top has melted and your veg or other toppings are as soft as you would like them and cooked through.
There is something magical about cooking outdoors and the food always seems to taste so much better, doesn’t it?! 🙂
Some things need a little bit of prep indoors, but so many amazing and delicious things can be made on an open fire so why wouldn’t you? Many of us spend summer outdoors BBQ-ing, but this summer why not have an open fire instead? And if you haven’t got anywhere for an open fire, a portable fire pit will do just the trick!
Here at AH, we are lucky enough to have a Scout built fire pit, rough and ready and very basic, but just perfect for trying out some of the recipes below…
So, with no kit whatsoever, there are some pretty fab recipes that you can cook over the camp fire.
Camp Fire Recipes
Loaf of white bread (slightly stale is OK!) Jam – your choice of jam 100g flour 1 egg 300ml milk Dusting of sugar (could add some cinnamon for added flavour)
Make up a batter using the flour, egg and milk.
Make up some triple decker jam sandwiches, crusts on or off are both fine, but I prefer mine crusts off! 🙂
Cut them into quarters.
Pop some oil in the frying pan over the fire. (Not a big flame fire, but where you’ve got some nice hot ash embers, so you need to have got your fire going well before you want to cook, usually about 45 mins).
Dip the triple deckers into the batter, and then cook them in the hot oil in the frying pan, cooking each side until they are golden brown
Enjoy warm…. sprinkled with some sugar. Don’t look at them, just imagine they are real donuts and you will be surprised just how jam donut like they really do taste 🙂
For a Gluten free alternative just use Gluten free bread, it works just as well.
Marshmallows are amazing to make, satisfying and just fab, so what I recommend is that you make your marshmallows ahead of time yourself, ready to toast on the fire. They are just a million times tastier than shop bought marshmallows.
Makes approx. 36
2 x 7g sachets powdered gelatine 450g/1lb caster sugar 2 tsp vanilla extract (or 1 tsp almond extract) 1 tbsp sunflower oil 50g/2oz icing sugar, plus extra for dredging 50g/2oz cornflour, plus extra for dredging
Place the gelatine and 100ml/3½fl oz of cold water into a bowl. Set aside for 10 minutes, or until softened.
Meanwhile, pour the sugar and 175ml/6fl oz of cold water into a heavy-based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously, until the sugar dissolves.
Reduce the heat to low and simmer the mixture gently for 15-20 minutes, until a sugar thermometer dipped into the mixture reads 113C/235F. (NB: At this temperature, the sugar syrup will have reached the soft-ball stage.) CAUTION: This mixture is extremely hot and can be dangerous. Do not leave unattended.
As soon as the sugar syrup reaches the correct temperature, place the softened gelatine and water into the bowl of a food mixer and blend on its lowest setting. Gradually pour in the sugar syrup in a slow, steady stream, avoiding pouring the sugar syrup on the beaters as it may splash. Whisk continuously until all of the syrup has been fully incorporated in the mixture.
Add the vanilla extract, then increase the blending speed and blend for 18-20 minutes, or until the mixture has thickened, cooled and is beginning to set.
Meanwhile, grease a 20cm/8in square, deep-sided cake tin with some of the sunflower oil. Line the tin baking parchment and grease the paper with the remaining oil. Mix together the icing sugar and cornflour and dust the tin with a little of the mixture to evenly coat the base and sides. Reserve the remaining icing sugar and cornflour mixture for later.
Pour the marshmallow mixture into the prepared tin and smooth the surface with a palette knife or spatula that has been dipped in boiling water. Dust the top of the marshmallows with a little more of the icing sugar and cornflour mixture, then cover the tin with cling film and set aside in a cool, dry place for 1-2 hours or overnight to set. (NB: Do not chill in the fridge.)
Once the marshmallow mixture has set, turn out the marshmallow slab onto a clean work surface dusted with the remaining icing sugar and cornflour mixture. Peel off the parchment paper and cut the marshmallow into 36 cubes. Dredge the marshmallows in the icing sugar and cornflour mixture to coat, or coat one or more sides in the chopped nuts, flower petals or coloured sugar for decoration. Store in an airtight container in a cool, dry place for up to three weeks.
Now you have your marshmallows ready for toasting when you want, light that fire on a beautiful evening, have a BBQ, and then toast some of these wee babies. 🙂 Yum!
AND, if you want a properly scrummy desert, take it one step further and make some…..
Serves as many as you want, but allow at least four smores per person for a pudding, preferably five when using the minis, and two per person when using bigger digestive biscuits.
Chocolate digestive biscuits (minis if possible) Marshmallows (pre-made homemade are best, but shop bought if you haven’t got time/it’s a last minute spur of the moment camp fire day)
Skewer your marshmallows and toast them until dark golden brown over an open flame.
While the marshmallows toast, warm up your digestive biscuits over the fire, chocolate side down so the chocolate just begins to melt.
Pop a marshmallow between two mini chocolate digestives and let it cool for just a little bit (the sugar in the marshmallows does get super hot and there’s nothing worse than a burnt tongue!) If you are using the bigger chocolate digestives then two marshmallows is about right!
Pop it into your mouth and enjoy a simply delicious taste sensation.