Easy Food to Cook on a Campfire Grill

Camp cooking should exist piece of cake—you're on holiday after all, right? Then with some creative flair and an attitude of 'throw in everything only the kitchen sink', you lot'll find these 1-pot camping recipes will satisfy your taste buds and make for an easy make clean up!

1. Campfire chicken and vegetable stew

Making stew might sound like a cracking winter camping meal, just really it's perfect anytime of the year. Plus, with a scrap of chopping and a niggling wine, this easy camping recipe volition quickly become a favourite on your camping holidays.

Ingredients

• two tablespoons olive oil or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 carrots, sliced
• 300 thou pumpkin (squash), diced
• 1 large fennel bulb, sliced (optional, but definitely worth adding)
• 800 1000 skinless, boneless chicken thigh or breast fillets, cutting into large pieces
• 200 ml (a small-scale vino glass) white wine
• Well-nigh 12 waxy potatoes, quartered

Method

one. Heat the oil in a big campsite stove on a grill rack. Add the onion and garlic and melt for ten minutes, stirring regularly until they offset to turn golden and caramelise – ensure the pot isn't too hot, or they will burn down.

2. Add the carrot, pumpkin and fennel and melt for about 5 minutes, stirring every now and and then. Add the chicken, stir well to combine and cook for 2–3 minutes, or until the chicken is starting to brown. Add together the wine and bring to the boil for nigh 1 minute to melt off the alcohol.

3. Add near 400 ml water (simply over 1 ½ cups), then add together the potato and season well with salt and freshly footing black pepper. Cover and bring to the eddy, then sit the camp oven in amongst the coals (rearranging them every bit needed and topping up as needed) and cook for near thirty–40 minutes, or until the craven is cooked through and the tater is very tender. Bank check the seasoning and adjust if necessary, and so serve in bowls.

From: Katy Holder blog

ii. Ane-pot sweet potato pasta

Imagine coming back to your army camp and eating this yummy pasta meal subsequently a fun twenty-four hours enjoying your holiday.

Ingredients

• 2 tbsp olive oil
• ii garlic cloves, finely chopped
• 1 stick celery, finely chopped
• 1 carrot, finely chopped
• 1 chocolate-brown onion, finely chopped
• i tin (400g) diced tomatoes
• 5L hot water
• 1 sweet potato, peeled and diced into 1cm cubes (may switch to pumpkin if preferred)
• 1 ane/2 cups modest pasta shapes
• parmesan and parsley, to serve

Method

1. Heat the oil in the military camp stove over estrus (such as dress-down in a BBQ).

2. Add the garlic, celery, carrot and onion and melt, stirring regularly until the onion is soft and translucent.

3. Add together the tomatoes, water and sweetness potatoes to the pot, encompass and cook until the sugariness potatoes are nigh tender, about xxx minutes.

four. Add the pasta and cook for another 10 minutes or until the pasta is al dente.

five. Remove from heat, season to taste and serve in big bowls with the parmesan and parsley.

From: Kidspot

3. One Pan English Breakfast

This easy camping ground recipe is a great way to kickoff your mean solar day.

Ingredients

• 4 practiced-quality pork chipolata
• 4 rashers smoked dorsum bacon
• 140g push mushroom
• half dozen eggs, beaten
• 8 cerise tomatoes, halved
• handful grated cheese (optional)
• 1 tbsp snipped chives

Method

Heat the grill to high. Heat a medium non-stick frying pan, add together the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until information technology starts to crisp, virtually v mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.

Season the eggs, then add to the pan, swirling to fill the spaces. Gently movement with a fork for 2 mins over a low-medium estrus until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for two mins until fix. Cut into wedges and serve with your favourite sauces.

From: BBC Good Nutrient

4. Chicken Noodle Soup

Some comfort food around the campsite is simply what you need to relish your holiday. Like shooting fish in a barrel to make and pleasing for just near anybody!

Ingredients

• ane large BBQ chicken, shredded
• 2 x 45g sachet chicken noodle soup
• ii chopped onions
• 2 cloves crushed garlic (optional)
• ii ten 85g parcel two minute noodles
• 1kg frozen mixed vegetables (or tinned mixed vegetables)
• ane/2 cup chopped parsley (optional)

Method

one. Pour four litres of water into your large pot.

2. Add all ingredients except the parsley.

3. Bring to the boil and simmer for 2 minutes

four. Stir in parsley.

From: Travel Australia Online

5. One-Pot Chicken Pilaf

Sometimes with a little prep work at dwelling house earlier you leave, you'll make it easier to have a quick dinner as shortly equally you lot arrive at your camping destination.

Ingredients

• 2 tbsp of olive oil
• 1 minor onion, chopped
• 2 cloves garlic
• 1 or 2 boneless skinless chicken breasts, cut into chunks
• 2 tsp curry pulverisation
• 1 ½ loving cup basmati rice, cooked
• 3/four loving cup chicken stock
• mixed vegetables, chopped
• salt and pepper to taste

Method

At habitation: one. Fix the onion, garlic and chicken, frying them on a frying pan. ii. Yous can stir in the curry and rice and store this mixture in a nothing bag in an eski forth with some icepacks.

At army camp: 1. Add the contents of your bags to the pot on the same twenty-four hour period equally the grooming. two. Pour in the chicken stock, bring to a boil and lower the heat. 3. Cover the pan with a chapeau and cook for 5 minutes or until your vegetables are tender.

From: The Army camp Blog

6. Chickpea, chorizo & spinach stew

Ingredients

• 3-4 tbsp extra-virgin olive oil
• 1 onion, chopped
• i carrot, finely diced
• 1 celery stick, finely diced
• few thyme sprigs
• 2 bay leaves
• two garlic clove, finely chopped
• 200g chorizo, diced
• ¼ tsp cinnamon
• ane tsp hot smoked paprika
• 2 ten 410g/14oz cans chickpeas, rinsed and tuckered
• i-two tbsp sherry vinegar
• 400g bag spinach leaves, washed and tuckered

Method

Rut the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, so melt for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.

Stir in the chickpeas, vinegar and 150ml h2o, and so bring to a simmer for 1-two mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a fiddling. Remove from the heat, season to taste, then serve warm with crusty bread.

From: BBC Practiced Food

vii. Family Campfire Stew

This serves 6, and it doesn't become much easier than this camping recipe!

Ingredients

• 1 kg mince (ground beef)
• 4 cans beefiness vegetable soup concentrate
• 2 soup cans of water

Method

Cook mince in pot. Bleed off whatever fat. Add soup and water. Oestrus. Serve with bread and butter. (See below for a skillful recipe!)

From: Travel Australia Online

viii. Spoon Breadstuff

Ingredients

• 1 cup flour
• 1 loving cup cornmeal (polenta)
• 1/four cup sugar
• 4 teaspoons baking powder
• 2 eggs
• 1 cup milk
• 1/4 loving cup butter or margarine

Method

Mix well get-go four ingredients. Melt butter. Add together milk and beaten eggs. Add together wet mix to dry out mix and beat out well with a fork. Pour into pan and broil for twenty-25 minutes.

From: Travel Australia Online

nine. Dutch Oven Lasagna

Ingredients

1 ane/ii lb. lean ground beefiness
1 large jar spaghetti sauce
ix oz shredded mozzarella
three eggs
ii one/four c ricotta
1/4 cup grated Parmesan cheese
13 pre-cooked lasagna noodles
1 1/2 tsp. Italian seasoning
sprinkle garlic salt
3/four c hot water

Method

Preheat the Dutch oven by setting in the dress-down. Dark-brown the ground beefiness in the oven or in a skillet. Move the beef to a big mixing bowl and add the spaghetti sauce; mix well. In another bowl, add the ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces), eggs, herbs, garlic salt, and mix well. Intermission upwardly four lasagna noodles and place them in the lesser of the oven. Spread well-nigh 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Pause up five noodles and place over the height of the preceding layers. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break upwardly the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Cascade the hot water all effectually the edges of the oven. Identify the lid on the oven and bake one hour or until done. Cheque often.

From: Camping Cafe

10. Cheesy Asparagus One Pot Orzo

Method

Cut off and discard the tough ends of the asparagus, so chop asparagus into 1" pieces. Add the asparagus, water, orzo, oil, and all the spices into a pot. Bring to a low boil (this took u.s.a. 4½ minutes) and cook for an additional 5 minutes. Reduce heat and add the cheese, sunday stale tomatoes, and pine basics. Stir until the cheese has melted. Remove from heat, season to taste with salt and pepper, and savor!

Cook some excellent camping food at Broken Caput

Come up savor the Byron Bay area for your next camping ground vacation at Broken Head Holiday Park. Come and visit united states between 10th October and 18th November 2016 on a powered or unpowered site or in a cabin pay for 3 nights and get the 4th dark for FREE! Rates start every bit low as $33/nighttime. Book soon and become a take a chance to try out some of these succulent one-pot camping ground recipes!

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Source: https://www.brokenheadholidaypark.com.au/4289/10-one-pot-camping-recipes-to-make-on-your-camp-stove/

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