Camping Recipes

Curly Dogs

This funnily named dish is an excellent visual treat. Essentially, it requires you to wrap a thin sheet of bread dough around a sausage in a spiral shape so that parts of the sausage show. Prepare these funky-looking bites as some after-dinner snack or as a quick lunch. For the best result outdoors, prepare it using self-raising, ready-made dough over hot coal.

Ingredients (makes 8 pieces) (30 minutes)

  • 8 hotdog sausages
  • 8 small balls of self-raising dough
  • Ketchup, mustard

Method

  1. Roll each ball of self-raising dough into a long, thin cylinder/strip
  2. Wrap a strip of dough around each sausage in a spiral shape
  3. Push a stick through each of the sausages lengthwise
  4. Hold them over the fire/hot coal and watch the dough bake to perfection
  5. Serve with ketchup or mustard as you like it
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Three Great Leftover Recipes

On the last day of your trip, you may find that you have compiled several scraps and leftovers from the great feasts of the previous days. In this case, it would be a waste to simply throw away the otherwise valuable chunks of vegetables or meat! Here are three ways you can use these scrap food bits to make a delicious final dish. As always, the ingredients are only representative, feel free to use what ever you happen to have at hand!

Camper’s Fried Rice

Ingredients (15 minutes)

  • Leftover rice
  • Leftover meat (bacon, ham, sausage, chicken, beef, pork)
  • Leftover vegetables (bell pepper, carrot, peas, beans)
  • Soy sauce
  • Leftover egg
  • Oil

Method

  1. In a deep pan, heat the oil over fire
  2. Add garlic and onion if you have any
  3. Add the vegetables and stir-fry for one minute
  4. Add the rice and stir vigorously
  5. Crack the egg directly over the pan
  6. Quickly stir the egg and the rice together
  7. Add soy sauce
  8. Stir-fry for another two-three minutes
  9. Serve warm
  10. Enjoy your leftover Camper’s Fried Rice

Camper’s Chow Mein

Ingredients (15 minutes)

  • Pack of noodles / spaghetti
  • Leftover meat (bacon, ham, sausage, chicken, beef, pork)
  • Leftover vegetables (cabbage, carrot, bean sprouts)
  • Garlic/onion/spring onion/ginger
  • Soy sauce / hoisin sauce
  • Oil

Method

  1. Cook the noodles in hot water unless already cooked
  2. Heat oil in a skillet
  3. Add garlic/onion/spring onion/ginger
  4. Stir in leftover meats
  5. Fry until well cooked
  6. Add vegetables and stir-fry for at least two minutes
  7. Add the noodles
  8. Stir vigorously to allow ingredients to blend well
  9. Add sauce
  10. Stir-fry for a minute
  11. Serve warm
  12. Enjoy your leftover Camper’s Chow Mein

Camper’s Quesadillas

Ingredients (20 minutes)

  • 4 tortilla sheets
  • Leftover meat (chicken, beef, shrimp)
  • Leftover vegetable (carrot, bell pepper, corn, beans)
  • Leftover sauce ingredients (avocado, tomato, sour cream)
  • Leftover (grated) cheese
  • Quesadilla spice mix (optional)
  • Salt
  • Oil

Method

  1. Heat the oil in a skillet
  2. Fry meat well
  3. Stir in vegetables
  4. Add spice mix if you have it
  5. Prepare guacamole, salsa or sour cream sauce
  6. Flavor to taste
  7. Warm up tortilla wraps
  8. Distribute filling on top of each
  9. Sprinkle a little cheese on each portion
  10. Add sauce
  11. Wrap up the sheets
  12. Serve warm
  13. Enjoy your leftover Camper’s Quesadillas!
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Three Gourmet Sandwiches for the Road

Sometimes you will not need to cook for a camping trip. Or, you may not feel like doing so. Fortunately, these three gourmet sandwiches are easy to throw together. Do not worry if you cannot follow the exact combination of ingredients, however we do recommend that you do, as this ensures that the best taste composition can be achieved.

Italian Turkey Sandwich

Ingredients (makes 1 sandwich) (10 minutes)

  • Focaccia / bread bun with sundried tomatoes / bread bun with olives
  • Turkey ham slices
  • ½ avocado
  • Pesto
  • Sundried tomato chunks
  • Fresh rocket salad

Method

  1. Slice the focaccia / bread bun in half
  2. Spread a thin layer of pesto on the bottom bun using a knife
  3. Lay down slices of the sundried tomato chunks (as flat as possible)
  4. Distribute the sliced turkey ham
  5. Cut the avocado piece into thin slices
  6. Lay the thin slices along the surface of the top bread bun
  7. Place some rocket salad on top of the turkey
  8. Close the halves together to form your gourmet sandwich
  9. Wrap tightly in aluminum or plastic foil

Japanese Fish Sandwich

Ingredients (makes 1 sandwich) (10 minutes)

  • Rye bread / dark bread
  • Slices of smoked salmon
  • Cooked jumbo shrimps or surimi sticks
  • Wasabi paste
  • Mayonnaise
  • Fresh slices of radish
  • Dried Japanese plums / Jujuba (optional)
  • Sesame-seaweed salad

Method

  1. Cut two thick slices from the bread
  2. Mix a teaspoon of wasabi with a tablespoon of mayonnaise
  3. Spread the mixture on both of the bread slices
  4. If you are using Japanese plums, layer them on one slice
  5. Layer thin slices of radish on the other bread slice
  6. Spread thin slices of the smoked salmon on top
  7. Cut the cooked shrimp in half or slice the surimi sticks
  8. Layer the shrimp/surimi on the slice without the salmon
  9. Arrange a thin layer of sesame seaweed salad on the slice
  10. Close the halves together to form your gourmet sandwich
  11. Wrap tightly in aluminum or plastic foil

Roast Beef Sandwich

Ingredients (makes 1 sandwich) (10 minutes)

  • 1 chunk of baguette
  • Thin slices of roast beef
  • Dijon mustard
  • 1 Tomato
  • Lettuce leaves
  • 1 tablespoon of honey
  • Garlic/herb cream cheese

Method

  1. Cut the baguette chunk in half lengthwise
  2. Heat the honey so that it becomes more liquefied
  3. Mix the honey with the mustard and the cream cheese
  4. Smear a liberal amount on both halves of the baguette
  5. Lay some lettuce leaves on the bottom half
  6. Add the thin slices of roast beef (try to arrange it as flat as possible)
  7. Layer with thin slices of tomato
  8. Top with another layer of lettuce leaves
  9. Close the halves together to form your gourmet sandwich
  10.  Wrap tightly in aluminum or plastic foil
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Sloppy Joe

This dish is typical of the American cuisine, invented by a cook in Iowa. Guess what his name was! Joe. The concept is rather simple yet the outcome is delicious. Minced meet, onions, spices and some sweet tomato sauce or ketchup and voila, you have yourself the filling. The flavored and rather ”sloppy” meat mixture is then served within two halves of a hamburger bun. A great side dish for this meal is the all-American coleslaw salad. Enjoy! 

Ingredients (makes 4 portions)  (30 minutes)

  • 1lb of ground beef meat
  • One large onion
  • One can of tomato puree
  • 5 cloves of garlic
  • ½ Tbs. of salt
  • ½ Tbs. of pepper
  • (Tabasco sauce – optional)
  • 1 Tbs. of vegetable oil
  • 4 hamburger buns

Method

  1. Heat some vegetable oil in a skillet
  2. Chop the onion finely
  3. Chop the garlic finely
  4. Sautee the onions and the garlic lightly
  5. Add the ground beef and brown it
  6. Add the tomato puree, spices and Tabasco sauce
  7. Simmer on low heat for 10 minutes and let the flavors blend
  8. Cut each burger bun in half
  9. Place a portion of the filling on the bottom half of each bun
  10. Serve with fresh vegetables, coleslaw salad or fries
  11. Enjoy your Sloppy Joes!
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Campers’ Spare Ribs

Spare ribs are made from either pork or beef ribs, enjoyed all over the world for their succulent meat that just breaks off the bones when it is prepared correctly. The American standard flavoring is slightly sweet but very aromatic, lending itself perfectly to grilling over fire. The sugars in the marinade will slowly caramelize as the meat cooks, and the slight layer or fat on the meat will simply drip away into the fire, giving the meat that special smoky flavor. In this recipe, note that you can tenderize the meat by adding half a can of beer to the marinade! Do not worry; whatever alcohol remains on the meat will evaporate during the cooking process.     

Ingredients (makes 4 servings) – 2 hours (plus marinating time)

  • 2 racks of pork back ribs
  • 10 Tbs. of apple vinegar
  • 5 Tbs. of honey
  • 5 Tbs. of soy sauce
  • 10 Tbs. of ketchup
  • ½ can of beer (optional)
  • 4 cloves of garlic
  • 1 pinch of dried and powdered rosemary
  • 1 pinch of dried and powdered thyme
  • Barbecue Sauce (as much as you like)

Method

  1. Cut away any excess fat and membrane from around the meat
  2. Mix the vinegar, honey, soy sauce, ketchup and beer
  3. Marinate the ribs in the mixture overnight
  4. The next day, remove the ribs from the marinade
  5. Place the ribs on a drying rack and let them dry completely
  6. Rub the ribs with the mixture of garlic, thyme and rosemary
  7. Grill the ribs on lower heat but for an extended period of time
  8. Two hours is a good target, or until the fat melts fully away
  9. Serve with barbecue sauce and potatoes or bread
  10. Enjoy your Campers’ Spare Ribs!
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Potato and Sausage Hash

Indulge yourself and your fellow campers with this wonderful Southern comfort food. The hash is essentially a mix of baked potato chops and any number of ingredients browned in a skillet. As such, for the preparation of this dish, you will require a skillet or some sort of pot where you can mix and cook the ingredients. Enjoy the way the potato soaks up all the flavors of the sausage and the vegetables to create a dazzlingly simple and yet absolutely delicious dish.

Ingredients (makes 4 portions) (25 minutes)

  • 4 baking potatoes (baked, chopped to larger chunks)
  • 1 large onion (chopped)
  • 4 cloves of garlic (finely chopped)
  • 1 cup of chopped aromatic sausage
  • 1 cup of cherry tomatoes chopped
  • 1 Tbs. of vegetable oil
  • Salt and spices to taste (Italian/French herbs recommended)

Method

  1. Heat the vegetable oil in the skillet
  2. Fry the sausage chops until they release some fat
  3. Fry the garlic pieces until they release some smell
  4. Add the tomatoes and fry stirring for one minute
  5. Add in the potato chunks and the onion
  6. Fry the whole mix on low heat until the potatoes brown a little
  7. Flavor to taste with salt and fresh herbs such as thyme, oregano or basil
  8. Enjoy your potato and sausage hash!
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