Monday, 30 November -0001

Alfresco deliciousness

Campfire cooking is all burnt sausages and Pot Noodles, right? Wrong says the Cool Camping Cookbook

Written by Katy Pearson

The weather might not exactly be playing ball (er, hello sunshine?), but that's no reason not to enjoy great food in the great outdoors this summer.

Here are our four favourite recipes from the expanded second edition of the Cool Camping Cookbook. Now, who's got the matches?

Mermaid Omelette

Mermaid Omelette

Omelettes are the ultimate in fast food. They’re quick, easy, tasty and full of eggy goodness. Best of all, you can plonk whatever you like in them, so your ingredients list can vary quite a lot. Well, apart from the eggs bit; they’re pretty crucial. This recipe is quite over the top, but will impress even the most jaded omelette gourmet.

Serves 1

Ingredients

  • 2 eggs
  • 50g of smoked salmon
  • A handful of strawberries
  • 1 tbsp of chopped fresh parsley or basil
  • Salt & pepper
  • 1 tbsp of olive oil

Method

1. Crack the eggs into a large mug or bowl and whisk with a fork. Slice the salmon, quarter the strawberries and add them to the egg mix. Add the parsley or basil, a good grind of salt and pepper, and give everything a stir.

2. Heat the oil in a frying pan and, when it’s nice and hot, pour in the mixture. Once the bottom solidifies, tilt the pan around to expose the runny mixture to the heat.

3. Wait until the omelette loosens from the bottom, then fold it in half and serve. Eat piping hot, with a glass of Bucks Fizz if you’re feeling fancy.

 


 Pork and Apricot Kebabs

Pork and Apricot Kebabs

Lots of flavour for very little effort – if only everything in life could be as simple. This is a happy, sunny little kebab. If it had a name, it would probably be called Pam.

Serves 4

Ingredients

  • 500g of pork fillet 24 dried apricots
  • Salt & pepper
  • Oil 3 tbsp of honey and/or mustard
  • Rice, pittas and salad, to serve

Method

1. Slice the fillet into 2–3cm chunks and thread onto a large skewer, interspersing each chunk with a dried apricot. 

2. Season with a little salt and pepper. Paint the kebab with a little oil as well as the honey and/or mustard. Place over a medium to hot barbecue.

3. Turn regularly and brush with more honey and/or mustard every so often to keep the kebabs moist. You want the pork meat to be cooked through and the apricots to be nicely caramelised.

4. When ready, slide the pork and apricot off the skewer and enjoy with rice or pitta bread and salad. You could also try this with chunks of fresh apple if you’re not keen on apricots.

 


 Spicy Sausage Penne

Spicy Sausage Penne

Wherever you’re camping, you’ll always be able to hunt down a sausage. They travel in packs and don’t run very fast. If you can’t find plump, juicy organic sausages from a nearby local farm, supermarket ones will do for this recipe – but the thicker and herbier they are, the better.

Serves 4

Ingredients

  • 8 sausages (thick, herby and preferably organic)
  • Olive oil
  • 2 onions, chopped
  • 1 fresh red chilli, deseeded & chopped (optional)
  • 2 garlic cloves, peeled & crushed
  • A glass of white wine
  • A handful of fresh oregano leaves, chopped, or 1 tsp of dried oregano
  • 700g of passata, or 2 tins of chopped tomatoes
  • Salt & pepper 500g of dried penne
  • A handful of parmesan cheese, grated

Method

1. Slowly brown the sausages over your grill, fire or frying pan. In another large pan, heat up some olive oil and sauté the onions, chilli and garlic for a few minutes. Cut the browned sausages into bite-size chunks and throw them into the mix with a splash of wine and the chopped oregano. Let everything bubble away for a few minutes.

2. Add the passata or tinned tomatoes and simmer for 20–30 minutes, stirring occasionally until the sauce thickens up. Season with salt and pepper.

3. Meanwhile, add the pasta to a saucepan of salted boiling water and cook until al dente.

4. Drain well. Throw the pasta into the sauce and give it all a good stir, then serve up, with a generous sprinkle of grated parmesan.

 


 Stewy Dumpling Delight

Stewy Dumpling Delight

The key to this recipe is top-notch sausages, campers. Those cheapy ones from the corner shop will just disintegrate and turn to mush – and that’d be the wurst crime ever.

Serves 6–8

Ingredients

  • 6 good-quality big, fat pork sausages, chopped into pieces about 2cm thick
  • 1 chorizo sausage, chopped into chunks
  • 1 tbsp of olive oil
  • 2 large onions, chunkily chopped
  • 3 garlic cloves, peeled & sliced
  • 2 red peppers, chunkily chopped
  • 1 big sweet potato, chunkily chopped
  • 1–2 tbsp of plain flour
  • 2 tbsp of tomato purée
  • 1 tin of chopped tomatoes
  • 1 tsp of dried oregano
  • 1 tbsp of paprika
  • 1 tbsp of sugar
  • 500ml of vegetable stock
  • Salt & pepper

For the dumplings:

  • 150g of plain flour
  • 75g of vegetable suet flakes
  • 1 tsp of baking powder
  • A handful of fresh parsley, finely chopped
  • A handful of lightly toasted pine nuts
  • A handful of parmesan cheese, grated
  • Salt & pepper
  • 7 tbsp of cold water

MethodCool Camping Cookbook

1. Fry the sausage and chorizo portions in a little bit of oil in a big pot or pan. Once they’ve browned, remove them and add the veg, cooking until it all starts to soften and colour.

2. Sprinkle in the flour and add the tomato purée before giving it all a good stir and then letting the mixture cook for 1–2 minutes.

3. Tip the meat back into the pot, along with the chopped tomatoes, oregano, paprika, sugar and seasoning. Pour in enough stock so that all the ingredients are covered and you’re left with a thin, stewy consistency. Give everything a good stir before bringing it to the boil, and then let it simmer for 15 minutes. Now add the dumplings.

Veggies: substitute a can of butter beans for the sausages and a can of chickpeas for the chorizo.

Cool Camping Cookbook, £12.95 is out now. For more from the Cool Camping team log on to www.coolcamping.co.uk



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