Easy Camp Cooking Ideas And Recipes

CAMP OVEN DAMPER INGREDIENTS

• 6 cups self-raising flour
• 1 tbs baking powder
• 1 pinch salt
• 1 splash milk warmed

Method

1. Mix flour, baking powder, salt and warm milk into a dough, adding more milk if needed.
2. Place the camp oven on the fire and make it hot before you put the bread mixture in.
3. Put the lid on the camp oven and cover with hot coals.
4. Bake damper for approximately ½ hour.
5. Serve with butter and golden syrup.

PAN FRIED POTOTO FRIES INGREDIENTS

• 2-3 potatoes
• 1 cup vegetable oil
• salt and pepper, to taste

Instructions

1. Wash and peel your potatoes, and cut into fries.
2. Place the fries into a cast iron skillet, making sure that they are in a single layer and not overlapping, pour just enough oil to cover them completely.
3. Turn heat onto medium-low, and let the potatoes cook for 15-20 minutes, stirring occasionally to keep them from sticking together. The fries are ready when they are golden brown and crisp on the outside.
4. Remove the fries from the oil, and place on a paper towel to absorb excess oil. Toss with salt and pepper and serve immediately.

SPAGHETTI BOLOGNESE INGREDIENTS 

• 1 tablespoon extra-virgin olive oil
• 1 brown onion, finely chopped
• 1 medium carrot, finely chopped
• 3 middle bacon rashers, trimmed, chopped
• 2 garlic cloves, crushed
• 750g beef mince
• 1/3 cup red wine
• 700g jar tomato passata
• 1 tablespoon chopped fresh oregano leaves
• 250g spaghetti
• 1/2 cup finely grated parmesan
• 1/2 cup thickened cream
• 500g smooth ricotta
• 1 1/3 cups grated mozzarella
• Fresh oregano leaves, to serve

METHOD

1. Heat oil in a 6cm-deep, 24cm round (top) ovenproof frying pan over medium-high heat. Add onion, carrot and bacon. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add mince. Cook, breaking up with a wooden spoon, for 8 minutes or until browned.
2. Add wine. Simmer for 2 minutes. Stir in passata and oregano. Season with salt and pepper. Reduce heat to low. Simmer for 15 minutes or until sauce thickens.
3. Meanwhile, break spaghetti in half and cook following packet directions. Drain well. Transfer to a heatproof bowl. Add parmesan, cream and 3/4 of the ricotta. Season with salt and pepper. Toss well.
4. Preheat oven to 200C/180C fan-forced. Transfer 1/2 the Bolognese sauce to a heatproof bowl. Using the back of a spoon, press remaining sauce in frying pan to level. Arrange 1/2 the spaghetti mixture over sauce. Spoon over remaining sauce, then top with remaining spaghetti mixture. Dollop remaining ricotta over the top. Spread gently to cover. Sprinkle with mozzarella.
5. Bake for 25 minutes or until cheese is golden and melted. Stand for 5 minutes. Sprinkle with oregano. Serve.

BEEF STROGONOFF INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 600g beef rump steak, trimmed, thinly sliced
• 1 large brown onion, halved, cut into thick wedges
• 200g cup mushrooms, halved
• 2 garlic cloves, crushed
• 1 tablespoon smoked paprika, plus extra to serve
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 3 cups beef stock
• 300g dried angel hair pasta
• 2 zucchinis, cut into ribbons
• 2/3 cup sour cream
• 1/4 cup chopped fresh flat-leaf parsley, to serve

METHOD

1. Heat 1/2 the oil in a large saucepan over medium-high heat. Cook beef, in 2 batches, for 4 minutes or until just browned. Transfer to a heatproof bowl.
2. Heat remaining oil in same pan over medium-high heat. Add onion and mushroom. Cook, stirring, for 3 minutes or until onion starts to brown. Add garlic and paprika. Cook, stirring, for 30 seconds or until fragrant. Add Worcestershire sauce and tomato paste. Stir to coat. Add stock and 2 cups water. Bring to the boil. Add pasta. Cook, stirring occasionally, for 5 minutes or until pasta is tender.
3. Return beef to pan with zucchini. Stir. Cook for a further 2 minutes or until heated through. Stir in 1/2 the sour cream. Serve stroganoff topped with remaining sour cream, and sprinkled with parsley and extra paprika.

PAN FRIED POTATO INGREDIENTS

• 2-3 potatoes
• 1 cup vegetable oil
• salt and pepper, to taste

Instructions

1. Wash and peel your potatoes, and cut into fries.
2. Place the fries into a cast iron skillet, making sure that they are in a single layer and not overlapping, pour just enough oil to cover them completely.
3. Turn heat onto medium-low, and let the potatoes cook for 15-20 minutes, stirring occasionally to keep them from sticking together. The fries are ready when they are golden brown and crisp on the outside.
4. Remove the fries from the oil, and place on a paper towel to absorb excess oil. Toss with salt and pepper and serve immediately.