5 Winter Warmer Recipes
Author: Anya Keinzley
Camping is always a bit uncomfortable in winter with the cold under your feet.
Making winter toasty and snug is a little easier with some campfire food to warm your tummy, so below we have listed some of our most-loved winter meals that make you feel at home. Pair these meals with a front-row seat to your campfire just to make your experience that much homelier.
BEEF & RED WINE STEW WITH DUMPLINGS
Beef & Red Wine Stew is a combination of tender beef meat coated in a tasty red wine jus. The side of cheese dumplings compliments the stew perfectly bringing an element of texture and flavour to the party too.
Ingredients – Beef Stew
- 1kg cubed beef
- ¼ butternut pumpkin
- 1 turnip
- 1 parsnip
- 2 medium potatoes, diced
- 2 zucchinis
- 3 sprigs rosemary
- 1 cup dry red wine
- 2 cups beef stock
- 2 celery stalks, diced
- 2 carrots, diced
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 2 tsp parsley
Ingredients – Cheese Dumplings
- 2 cups plain flour
- 1 cup milk
- 60g grated cheese of choice (we used parmesan)
- ½ cup butter, melted
- 1 tbsp baking powder
- 1 tbsp sugar
- Pre-heat Potjie Pot or Camp Oven.
- In a medium bowl, coat beef in flour, shaking off any excessive crumbs.
- Oil your pot or oven and cook the beef until browned all over. Remove from heat and set aside.
- Using the same pot or oven, sauté onion, zucchini, turnip, parsnip, carrot and celery for 2 minutes, then add garlic and cook until fragrant.
- Pour in wine and bring to the boil, stirring until reduced by roughly half.
- Add stock, pumpkin, potatoes, rosemary and parsley to the pot. Cover and cook low and slow for 2 hours.
- While the stew is simmering make the dumplings by combining all ingredients in a bowl. Mix well and set aside.
- Roll dumplings into balls and place on top of the stew in the last 10-15mins of cooking time (lid on).
- Serve as is or with a side of damper!
A Middle Eastern twist on our traditional-styled breakfast. Start your day the right way by filling that morning hunger with some poached eggs cooked in an earthy, paprika-infused sauce.
- 2 cans diced tomatoes
- 2 tbls olive oil
- 2 red bell pepper, seeded and sliced
- 1 red chilli, seeded and sliced
- small onion, diced
- 3 cloves garlic, minced
- 4 teaspoons paprika
- 2 teaspoon cumin
- 4 eggs
- ¼ cup feta cheese
- parsley, chopped
- salt and pepper
Optional: Diced bacon
- Heat oil in your 3.2 Quart Combo Cooker over medium heat. Once hot, add the chilli, red bell peppers and onions. Stir to coat and cook until beginning to brown.
- Add garlic, paprika, and cumin and cook until fragrant.
- Add canned tomatoes and reduce heat. Simmer for 10 minutes to allow the mixture to thicken.
- Crack the eggs carefully into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until desired outcome.
- Serve hot with feta cheese, chopped parsley, and a few slices of damper.
BBQ RUB BUTTERFLY CHICKEN
The crisp-skinned exterior and juicy interior of our chicken dish has the potential to become a family favourite. It’s easy to prepare, and even easier to consume which means you have more time to enjoy the great outdoors. What a plus!
- 1x family sized chicken
For the rub
- ¼ brown sugar
- 2 tbls paprika
- 1 tbls black pepper
- 1 ½ tsp chili powder
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- Combine all rub ingredients in a bowl.
- Place chicken into an airtight container or bag. Add the rub mixture and shake well.
- Cook on camp grill away from flame to prevent rub from melting off and chicken skin burning.
- Serve with veg of choice. *We recommend tin foil potatoes, corn and pumpkin potato bake (see recipe below).
PUMPKIN POTATO BAKE
Pumpkin potato bake is the DEFINITION of comfort food. It’s smooth and creamy filling with a surprise crunchy top makes you want to go back for seconds...Don’t say we didn’t warn you.
- 1 whole pumpkin
- 3 – 4 potatoes
- 4 rasher bacon
- 300mls cream
- ½ packet French onion soup
- 1 cup grated cheese of choice
- ¼ cup breadcrumbs
- If using a camp oven, line the inside with tine foil. Alternatively, cook pumpkin directly over coals.
- Cut top off pumpkin and remove seeds, creating a well in the centre.
- Pell and slice potatoes. *Optional: boil until slightly soft.
- Dice bacon. Mix together with cream, French onion soup mix, potatoes and half the cheese.
- Place mixture into pumpkin and top with breadcrumbs and leftover cheese.
- Put the pumpkin top back on and place over coals or in camp oven. Cook for 3-4 hours, depending on whether potatoes were partially boiled.
CAMP OVEN ROAST LAMB
Some say Sundays are for roasts, we say everyday is for roasts. Indulge in your favourite roast meal any day of the week with our easy camp oven roast lamb.
- Leg of lamb (approx. 1.6kg – 1.8kg)
- 6 garlic wedges, cut in half
- 6 rosemary sprigs
- ½ cup water
- Salt, to taste
- Veggies of choice
- Pre-heat your camp oven.
- Take lamb out of the fridge about 10 minutes before cooking. Trim an excess fat.
- Make 12 or so small incisions on the outer edge of the lamb and slot in fresh garlic. Rub with sale to taste.
- Lay rosemary on top and place lamb on trivet in camp oven. Add ½ cup of water to the bottom.
- Put the lid on the oven and cook over low heat coals for 1hr 45mins. Check with a skewer every 30-40mins.
- Place hot coals on the lid for the last 20mins of cooking.
- Serve with veggies of choice.