6 Easy Summer Campfire Recipes
Author: Christie Smith
Campfire cooking isn’t all about heavy, comfort meals or barbeque food. In fact, we have such a wide range of cookware and cast iron that with the right gear, you can whip up just about anything in the outdoors!
The desire to eat light and fresh comes naturally with warmer weather but deciding what to cook on a camp out might not for some so we’ve come up with a list of our favourite ‘summer bites’.
Sausage coils are a fun (and tasty!) addition to your barbeque or camp cookout. Instead of turning 12-24 sausage over, just flip one!
- 12-24 sausages
- Rosemary sprigs (or herbs of choice)
- 10 garlic cloves
- Choose your favourite snags. Keep skins joined if possible.
- Roll up one sausage tightly as a starting point. Continue to coil the rest of the snags around to form large circle.
- Pin together with roughly 12 large skewers.
- Stuff with garlic, rosemary or herbs of choice.
- Place on Camp Hot Plate or Grill. Cook over medium heat, flipping carefully as needed.
- Pull a part and enjoy your sausage sizzle!
Tin Foil Whole Fish
If you’re anything like us, you can’t get enough of fresh seafood throughout summer.
- 1 whole fish scaled and cleaned (Snapper is great)
- 1 red onion
- 1 tsp mustard seeds
- 1 x tomato
- 1/4 cup shredded coconut
- 1/4 cup coriander
- 1 lime
- 2 lemons
- Pinch raw sugar
- Pinch salt & pepper
- Finely dice onion, tomato and coriander. Place into a medium mixing bowl.
- Add mustard seeds and shredded coconut and stir through.
- Next squeeze lime and one lemon into the bowl followed by pinch of sugar and mix well.
- Slice second lemon into wedges.
- Place (scaled and cleaned) whole fish onto an oiled sheet of tin foil.
- Fill inside of fish with 3/4 of filling and 3/4 sliced lemon wedges. Top with leftover filling, lemon wedges and salt and pepper to taste.
- Wrap and seal fish in tin foil sheet. Place on campfire grill over low coals for 30-45 mins depending on fish size.
- Serve with grilled veggies and camp oven rice.
Camp Oven Pizza
The secret to a good pizza is to only have about four toppings; cut everything small; and don’t overload the pizza as it will take longer to cook.
Fantastic way to get the kids involved, too!
- 2-4 pizza base
- Pizza sauce (passata)
- Toppings of choice
- Ham, cheese & pineapple
- Salami, cheese, mushrooms & capsicum
- Ham, mushroom & rocket
- Spinach, olives, mushrooms, capsicum, oregano & feta
- Salami, ham, bacon, onion & BBQ sauce
- Pre-heat a 10- or 12-Quart camp oven.
- In the meantime, chop veggies/toppings and prepare pizza bases with passata.
- Once you have covered your base with topping ingredients place the pizza on a trivet in the camp oven. Top lid with coals.
- Position oven on coals and rotate every 3-5 mins to prevent hot spots.
- Carefully remove and repeat until all pizzas are cooked.
Because sharing is caring! This pull-apart recipe is super simple and oh so tasty. Feel free to play with the flavours by adding different veg.
- 1kg flour
- 100g butter
- ½ tsp salt
- 1 large egg
- Approx. 200ml milk
- 200g mushroms
- ¼ red, ¼ green, ¼ yellow capsicum
- 1 large onion
- 3 cloves garlic
- 150g bacon pieces
- Prepare campfire for cooking.
- Dice onion, garlic, mushrooms and capsicum then add to a medium bowl. Add cheese and bacon and put to the side.
- Rub butter and flour together until smooth. Add pinch of salt and mix through.
- Add 1 egg to your mix and stir through using wooden spoon.
- Mix and add milk gradually until flour becomes a dough.
- Tip flour mix onto a bread board and knead for 3mins.
- Without making it too thin, flatten dough mix out into a rectangle shape. Sprinkle bowl of veggies into center (lengthways) of dough then roll to close.
- Using scissors (or a sharp knife), snip 8 incisions into the long side of the dough to make ‘pull-apart’ tabs.
- Place into camp oven and rest for 10mins.
- Bake until golden brown.
Jaffles: so simple but so effective. Cook everything from savoury breakfast toasties to sweet dessert pastries in one of our Jaffle Irons.
Here are 10 filling ideas
1. Bacon, egg and cheese
2. Leftover spag bol w/ cheese
3. Banana, honey & cinnamon
4. Baked Beans & cheese
5. Ham, cheese & tomato
6. Chocolate spread, banana, shredded coconut
7. Leftover roast w/ gravy
8. Pizza sauce, salami & cheese
9. Vegemite & Cheese
10. Puff pastry, Sliced apples, cinnamon & sultanas
Skewers (or kebabs) are one of the easiest campfire meals to cook. Ingredients can be marinated ahead of time, minimal cookware is required, and portions can easily be scaled up or down if you’re cooking for a crowd.
- 1kg green fresh prawns
- 3 cloves garlic
- 2 tsp olive oil
- 3 red chillies
- 2 limes
- Wooden skewers
- Peel fresh prawns leaving the tails on (remove shell and legs). Place in fridge to keep cold.
- Deseed the chillies. Chop chillies and garlic finely and place into a medium bowl.
- Squeeze lime juice into the chilli & garlic mix then add olive oil and prawns. Toss to coat evenly.
- Cover and place bowl into camp fridge to chill for 20mins.
- Once chilled, skewer prawns through the body first then the tail. Repeat this step five times (five prawns per skewer).
- Place skewers on camp hot plate over fire until cooked - approx. 2 ½ min each side.