There are plenty of outdoor activities made better as the months cool down, but one that in undeniably more pleasant is camping. After all, there’s nothing quite like gathering around the camp fire to warm up.
A fire not only provides relief from the cool though, it’s also great for camp cooking!
We have a couple of tried and tested recipes we highly recommend the next time you’re cooking over the campfire.
Scotty’s Classic Fish Curry
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- Boneless fish fillets for however many you are feeding
- 1 small brown onion
- 1 red capsicum
- 2 tbsp Green curry paste
- 1 tspn jar sliced Kaffir lime leaves
- 1 tspn jar diced Lemongrass
- 6 Lime leaves torn into strips
- Juice of 3 limes
- 1 tbsp brown sugar
Chop up your fish fillets, the onion nice and thick, and slice the capsicum into strips, add to the camp oven pot.
Add the rest of the ingredients and pop onto hot embers to poach away for 20 minutes or until the ingredients are fully cooked.
You’re done, it’s that easy!
Sammy’s Damper
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- 250g self raising flour
- 25g of cubed butter
- pinch of salt
- 175ml of milk
Mix together and chuck in the camp oven.
BONUS: Sweet Jaffle Dessert
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- 1 packet Puff Pastry
- Nutella
- Marshmallows
- Sliced banana
- Clinkers
Use your jaffle iron as a stencil to cut out the correct shape and size of your puff pastry. Take 4 to 5 layers at a time to make it thick enough that it won’t tear when you add your ingredients.
Cut out 2 pieces, one as your bottom piece, one as the top. Once cut out, place puff pastry into the iron.
Fill puff pastry with desired ingredients, place your top layer on and seal the sides.
Place into the jaffle iron into hot coals and cook for approx 5 minutes, turning every minute until puff pastry is golden brown. Warning: Wait to cool before serving!
