With travel restrictions changing so frequently, UK staycations and camping trips have become popular options for summer.
For those who are still a little nervous about busy holiday destinations, camping is the perfect choice – but it does require a fair bit of planning.
Of course, a tent, sleeping bag, torch and fold-up chairs are all essential – but food also needs to be taken care of in advance.
Luckily, there are a plethora of camping recipes that are easy and delicious.
Feast on these five campfire meal ideas below – with something for breakfast, lunch and dinner.
They’re also pretty hearty – so you can be sure you’ll feel satisfied if you decide to spend the day hiking or taking part in other outdoor activities.
Campfire hash recipe – from PaulCamper (serves 2)
Ingredients
- 500g sweet potatoes (chopped into 1cm cubes)
- 1 tbsp vegetable oil
- 1 white onion diced
- 200g tinned chickpeas (drained)
- 150g chorizo (chopped into 1cm cubes)
- 1 tbsp smoked paprika
- 4 medium free-range eggs
- Chipotle sauce
- Salt and pepper (to taste)
- Parsley to garnish (optional)
Method
- Put the tbsp of oil in a pan and allow it to get hot and dice your sweet potato into 1cm cubes.
- Put the sweet potato into the pan and cook until it has started to soften, this could take 10-15 minutes so ensure you occasionally stir and start prepping the other ingredients.
- Chop your chorizo and dice your onion into similar 1cm sized cubes and drain your chickpeas.
- When the potatoes have softened, add the onions and chorizo – cooking until the chorizo starts to crisp and the onions have become translucent.
- At this point add your smoked paprika and chickpeas into the mix stirring well until the chickpeas are hot (around 5 minutes) and season with salt and pepper to taste.
- Once the chickpeas are hot, crack the eggs straight into the pan, wait for the whites to be completely cooked.
- Remove from the heat, and serve in a bowl with some crusty bread.
- (Optional) garnish with a few dashes of smokey chipotle sauce and a sprinkle of fresh chopped parsley.
Sausage and bean casserole recipe – from PaulCamper (serves 2)
Ingredients
- 1 tin of baked beans
- 1 tin of chopped tomatoes
- 1 white onion diced
- 2 tsp mixed Italian herbs
- 1 Oxo cube
- 1 tbsp tomato puree
- 1 tbsp vegetable oil
- 4 good quality pork sausages
- Salt and pepper (to taste)
- Parsley to garnish (optional)
Method
- Put the tbsp of oil in a pan and allow it to get hot and dice white onion saute in the pan.
- Slice your sausages into thick 2cm disks and add to the onions.
- Once the sausages are cooked all the way through, add some Italian herbs and tomato puree and stir thoroughly.
- After 2 minutes, add the whole tin of beans and tin of tomatoes, and stir.
- When the mixture starts to bubble, add more Italian herbs and season to taste.
- After another 4-5 minutes remove from the heat, and serve in a bowl with some crusty bread or on top of a baked potato
- (Optional) garnish with a sprinkle of fresh chopped parsley or even some cheddar.
Spicy sausage and chorizo pasta recipe – from theexpertcamper.co.uk
Ingredients
- 350g good quality sausages (chopped)
- 100g chorizo (sliced)
- 2 garlic cloves (peeled & finely chopped)
- 400g tinned chopped tomatoes
- 400g pasta
- Parmesan cheese, grated (to serve)
Method
- Cook the sausages and chorizo in a fry pan for a few minutes.
- Add the garlic and fry for 2 more minutes. Add the tomatoes and bring to the boil. Then simmer for 10 minutes.
- At the same time cook the pasta in a separate pan (follow the instructions on the packet)
- Add the pasta (once cooked) to the sausage and chorizo mix, stir until all mixed through.
- Serve and add the parmesan.
Cauliflower and apple wonder pot recipe – from Jazz apple
Ingredients
- 2 Jazz apples
- 400g cauliflower florets
- 2 red peppers (cut into chunky slices)
- 4 cloves of garlic
- 4 shallots (each cut into segments)
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- 2 tbsp harissa
- Salt and pepper to taste
Method
- Break the cauliflower florets apart, cut the peppers into strips, break apart the shallots and peel the garlic cloves before adding to a large bowl with the apple slices.
- Mix the olive oil, harissa and sherry vinegar together and pour over the vegetables.
- Get your hands involved to ensure the vegetables and apples are well covered.
- Place the marinated veg and apples in a large camping pan with lid and bake for 20 mins on a medium/high heat. Stir occasionally so they don’t stick.
- Take it off the stove and give it a good mix. Then bake for another 10 minutes.
- Serve with couscous, coconut yoghurt and mint leaves.
Pancakes recipe – from Gears for Queers (serves 1)
Ingredients
- 1 cup plain flour
- 1 cup soya milk
- 1 tablespoon baking powder
- 1 lemon
Method
- Measure out a cup of flour into a bowl or a saucepan (not the one you’re planning on cooking with).
- Add a tablespoon of baking powder and stir together.
- Separately, add the juice of half a lemon to a cup of soya milk. Let this sit for 3 minutes or so, until the soya milk has slightly curdled. This is your vegan buttermilk.
- Add this to your flour in the bowl and stir until combined. You want the mixture to be smooth, so you can use a fork to whisk out any lumps.
- Let this sit for 5 minutes.
- Heat your non-stick pan on your campstove. Pour in enough pancake batter for a good size pancake – depending on the type of pan you are using, this may fill the pan.
- Cook until you start to see bubbles forming on the top of the pancake, then flip and cook until golden brown.
- Serve with the remaining lemon juice and sugar, chocolate spread or peanut butter.
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source https://metro.co.uk/2021/07/16/five-easy-camping-recipes-to-try-this-summer-14939667/
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