Camp Meal Ideas
Breakfast Burrito
Eggs
Pre-cooked sausage
Onions
Peppers
Cheese
Anything you would like to add to scrambled eggs
Tortillas
Salt
Pepper
Equipment
Plastic freezer bags
Pot of boiling water
Instructions
1) Crack your eggs into the plastic bag.
2) Add all ingrediants except cheese that you want in your scrambled eggs and salt and pepper.
3) Seal the bag, and drop it in boiling water.
4) While it’s boiling, take tortillas out of the bag, wrap in tinfoil.
5) Add an ice cube or some water, and then set near (but not on) coals.
6) Once bag floats, it’s done – dump onto warmed tortilla, add cheese, roll up, and you’re eating.
Breakfast Taccos
Ingredients
1 dozen eggs
1 lb Jimmy Dean sausage
Packet of flour tottillas
Equipment
Large frying pan
Spatula
Serving spoon
Something to scramble eggs in
Instructions
1) Cook sausage in frying pan and breaking into hamburger size pieces.
2) Drain off excess fat, leave sausage in pan.
3) Crack eggs into bowl and beat. Add eggs to sausage in pan, and cook, stirring often.
4) When done, spoon onto tortilla shells and enjoy.
Serves
6 Explorers with 2 each
Breakfast In a Paper Bag
Ingredients
1-2 Strips of Bacon
1-2 Handfulls Frozen Hash Browns
1-2 Eggs
Equipment
Lunch Sized Paper Bag
Pointed Stick
Hot Campfire Coals
Fork
Instructions
1) Open paper bag and place bacon strips on bottom.
2) Toss in potatoes.
3) Break in egg(s).
4) Close by folding down top of paper bag at least three times but leaving 3″-4″ of air space above the food.
5) Insert pointed stick only through the top folded part of the bag.
6) Prop with rocks, or hold bag on the stick about 4″-5″ over the hot coals for about 8-10 minutes (careful not to touch the coals or hold over flames or you’ll set your breakfast on fire.)
7) When you can’t stand the delicious aroma anymore and your nose is making your tummy SCREAM…..
8) Remove from heat and pull out the stick with an oven mitt.
9) Open the bag and fold down the paper. Eat right out of the brown bag.
10) Throw your “dishes” in the fire (but don’t forget to save the forks.)
Pork & Apple Burger
2 Apples
1kg Pork Mince
20g Panko Breadcrumbs
200g Cheddar Cheese
4x Bread burger bun
Salt & Pepper
Oil
Equipment
Frying pan
Mixing bowl
Plate
Paper Towel
Instructions
- Peel and coasley grate the apple (dont use the core)
- Pat dry the grated apple (other will end up with soggy burgers)
- Empty the pork mince in a mixing bowl
- Add the grated Apple and Pank Breadcrumbs
- Mix together should be able roll into a ball and hold shape and not crumble
- Divide in to 4 and make into burgers making them slightly bigger then the bread buns and not to thick
- Heat frying pan with glug of oil and on a medium heat add burgers to pan about 5-6 minutes on each side. dont turn burger until it has created a crispy side or it might break when flipping
- Once flipped on the cooked side add cheese to the tops
- Toast the buns lightly and wait for cheese to melt checking inside the burgers have cooked and are not pink inside!
- Serve!
for 4 peeps!
Hoisin Chicken Stir-Fry
1kg Diced Chick Thigh
2 Peppers
1 Red Onion
½ Chinese five spices
5 Spring Onions
1 Garlic Clove
4 Nests Egg Noodles
4 table spoons Soy Sauce
5 table spoons Hoisin Sauce
Equipment
1 Frying pan / Wok
1 Saucepan
1 Chopping board
1 Sharp knife
Instructions
- Put a large saucepan with water and a pinch of salt on heat
- Using a large bowl put diced chicken sprinke the chinese five spices go easy!
- WASH HANDS
- Core the red peppers dice or in strips for the red pepper
- Thinly slice the red pepper into strips
- Remove the roots and leafy ends of the spring onions and cut into thin strips
- Peel and dice the garlic
- Add the noodles into pan of boiling water and cook for 4 minutes
- drain and cool the noodles in cool water (stops them cooking anymore and going soft) leave them in the water cooling as will stop them sticking too!
- Stirfry the chicken over heat add a glug of oil to aid the process
- Cook until chicken has browned and transfer to a bowl once complete
- On a lower hear add the peppers and stirfry for 3 minutes
- then add the onions and stir with red pepper for further 2 minutes
- Add the chicken back in to the pan and cook for a further minute.
- add the hoisin sauce and soy sauce
- add the noodle and mix together on heat for a further 2 minutes
- serve and add the spring inion to garnish!
Serves 4 – 5 people
Scout Stew
1/4 lb. – lean beef per Scout (Beef stew meat, hamburger, etc.)
1 – medium-large potato per Scout (chopped to bite size)
1 – chopped large onion (yellow, Spanish, white, red – you choose)
1-2 – chopped carrots per Scout
1-2 – chopped celery stalks per Scout
1 – packet of Onion soup mix or beef stew mix
4-6 strips of bacon cut up or a few Table Spoon’s of any cooking oil Various spices to taste (Season salt, salt, celery salt, pepper, paprika, bay leave, etc. – you decide)
Equipment
Dutch oven or Large mess kit pot
Instructions
1.) Heat pot or Dutch oven.
2.) Add bacon and cook until done. Leave the bacon in the pan. This is now the oil needed to brown the beef and keep everything from sticking (Alternately use a few Table Spoon’s of any cooking oil).
3.) Add beef and cook until brown on all sides.
4.) Add about a 1/4 of the potatoes and briefly brown. (Why are we only cooking a 1/4 of the potatoes now you ask? The potatoes contain starches that will help naturally thicken the sauce).
5.) Add packet of onion soup mix or beef stew mix and just enough water to cover ingredients.
6.) Cover and boil (simmer if possible) for 30 minutes.
7.) Check flavor and season as required.
8.) Add remaining ingredients and a cup of water.
9.) Cover and boil (simmer if possible) for 30 minutes.
10.) Remove cover and check consistency. If it is watery leave cover off and boil for another 15 minutes or add a little flour or Bisquick to thicken the sauce. If you don’t have any flour throw a slice of bread in and stir.
Frying Pan Pizza
Ingredients
Plain flour } could use self-raising but I find this works better Baking powder }
Milk
Water
Tomato Sauce (type sold in Jars for pasta) – or make your own if you want!
Grated Cheese
Any other pizza toppings you fancy
Equipment
Bowl for mixing
Frying pan (non-stick)
a saucepan lid that fits it
Something to roll out dough (e.g. glass bottle, jam jar)
Clean hands!
Instructions
1) Put around 4-6 oz plain flour in a bowl; add 1 teaspoon baking powder & mix.
2) Make up a mug of 1/2 milk 1/2 water. Add half the liquid to the flour and mix, add more liquid until you have fairly soft dough – chuck in more handfuls of flour if it’s too sticky – this is not an exact science! 🙂
3) Divide the dough in 1/2, sprinkle a bit of flour out on table/board and roll out dough to around 1cm thickness. Alternatively pat the dough flat with your hands.
4) Put in the dough in a dry frying pan (no oil), plonk lid on top and leave to cook for ~10 mins until the underside is brown & looking crispy.
5) Flip over the pizza base and put tomato sauce/ cheese/toppings on the cooked side, put lid back on for another ~ 10 mins or so till dough is cooked and cheese is melted.
Stew in a Bag
Ingredients
Chopped Onions
Carrots
Turnip
Parsnip
Anything that takes your fancy.
Chopped Meat of Choice
Small Amount of Stock
Equipment
Double Layered Foil Bag
Embers
Instructions
1) Make a double layered foil bag and add to it chopped onions, carrotts, turnip, parsnip (and whatever else takes your fancy).
2) Also add chopped meat of your choice – we usually use beef or chicken.
3) Add a small amount of stock to the bag before folding it to seal it and place it in the embers for around 20 minutes.
4) If the bag is folded suitably, the stock should be held in and the end result will be a nice stew.
Gammon Stew
Ingredients
1 750g slab of Gammon
1 tin pineapple chunks
5-6 potatoes
chopped into approx 1 inch pieces 2 onions
finely chopped 3 cloves of garlic
finely chopped/crushed 4 carrots
chopped into thin circles 2 OXO cubes (we used veg. ones, but any sort will do)
4 teaspoons mixed herbs
tsp mixed spic seasoning
1 tin chopped tomatoes
Equipment
Knife
Frying Pan
Dixie
Instructions
1) Chop the gammon into small pieces (about ½ inch), fry until cooked. We fried it in a frying pan so that I could easily inspect it to confirm that it was cooked right through! You may need to cook it in 3 or 4 batches.
2) Pour the can of chopped tomatoes into a dixie and add the pineapple chunks (including the juice), herbs and carrots.
3) Crumble in the OXO cubes and sprinkle in the mixed spice.
4) Put on a medium heat/over the fire so that it is simmering nicely.
5) Add the gammon once that is cooked.
6) Fry the onions & garlic until soft, add to the dixie.
7) Chop the potatoes, and add to the dixie.
8) Don’t add them until 10 minutes before you stop cooking (so they don’t get too soft).
9) Cook the whole lot for 20-40 minutes.
10) Serve with crusy bread/french stick.
Serves:
4-6 People
Chicken Paella
Ingredients
1 tbsp Olive Oil
1 Large onion (sliced)
1 100g pack of Chorizo Sausage (chopped)
1 kg chicken (cut into bite-sized strips)
3 tsp turmeric
2 cloves garlic (chopped)
1.66 litres stock made with vegetable or Italian OXO
500g Paella or risotto rice
300g peas (fresh or frozen)
Any other bits of soft veg you fancy (like chopped mushroom, tomato etc)
Equipment
Large Frying Pan
Knife
Instructions
1) Heat the olive oil in a large frying pan. Add the onion and garlic and soften for 5 mins without browning.
2) Add the chorizo and start to fry for a minute or so.
3) Add the chicken and fry until lightly browned on all sides.
4) Add the rice and the turmeric and stir all together until the rice is well coated. (at this point it will look pretty awful. Never fear!)
5) Pour in the stock and bring to the boil (keep stirring to prevent sticking).
6) When it is boiling add the peas and whatever other bits of veg you are using. Give it all a good stir then cover the pan and turn it down to a gentle simmer.
7) Simmer for 20 minutes or so, stirring occasionally to prevent it sticking.
8) Check one bit of chicken to be absolutely certain that it is cooked right through.
9) Serve.
Serves:
6 People
Sausage Casserole
Ingredients
8 Good quality pork sausages, snipped/sliced into bite size pieces (about 6 pieces per sausage)
Tbsp olive oil
1 onion, chopped
2 cloves of garlic, chopped
1 red pepper, chopped
handful chestnut mushrooms, sliced
4 sundried tomatoes
Small glass red wine
jar of passata
1 Tsp sugar
1/2 tsp paprika
handful chopped basil
Equipment
Large Pan/Wok
Instructions
1) Gently fry the sausage in a large pan (a wok is good) in the olive oil until cooked through and golden brown.
2) Remove sausage and keep to one side. Now, in the same pan fry the onions and garlic untill softened. After 5 mins or so add the peppers, mushrooms and sundried tomatoes, cook for a further few mins then return the sausages to the pan.
3) Turn the heat up high, add the red wine and cook for a few mins to reduce slightly.
4) Add the passata, sugar, basil and paprika and simmer for half an hour. (or as long as you want really the longer its left the better the taste its amazing reheated the next day!)
5) Season to taste if liked and serve with fluffy rice, crusty bread or with pasta. Try with any other veg in you like.
Veggie Sausage Casserole
Ingredients
675g potatoes, peeled and cubed
30ml vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
salt and pepper to taste
Equipment
Large Pan
Intructions
1) Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.
2) Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.
3) Add the apple, carrots and sausages and fry gently until the sausages are cooked.
4) Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.
5) Season with salt and pepper and serve with crusty bread.
Spicy Sausage Chilli
1x sliced leek
1x Garlic Clove (grated)
1x Red Pepper (chopped)
1x Red Chilli (chopped)
1x Tin of Kidney Beans
300g Spiced Sausage Meat
1 1/2 tsp Smoked Paprika
1 1/2 tsp Ground Cumin
1 tin of diced Tomatoes
100ml Water
1x Beef Stock
2x Tortilla crisps
1x pot of Yogurt
Cooking Oil
Equipment
Chopping board
Sharp knife
Large frying pan
Wooden spoon
Colander
Instructions
- prep the leeks cut in half moons
- grate the garlic
- core the red pepper and small chunks
- Finely chop the red chilli
- heat frying pan medium to high heat
- add a splash of oil add the leek and pepper stir and cook until soft
- drain and rinse the kidney beans
- add the sausage meat break up any large lumps cook for five minutes
- add garlic smoked paprika and cumin cook for a minute
- add tinned tomatoes and water
- add the stock pot stir to mix in cook for further minute
- add washed kidney beans
- simmer for 10-12 minutes until sauce thickened.
- serve in bowls with natural yogurt and tortilla crisps
Serves
2-3 people
35 minutes
Easy Beef Enchiladas
250g Beef Mince
1 Sliced Onions
½ Tin Kidney Beans
1tbsp Central America Spice mix
1x Carton Tomato Passata
1x Baby Gem Lettuce Sliced
2x Fresh Tomato Chopped
4x Soft Tottilla
60g Cheddar Cheese
1 Pot sour Cream
½ Lime
Pepper
Oil
Equipment
Chopping board
Sharp knife
Large frying pan
Wooden spoon
Colander
Instructions
- Add some oil to pan
- Break the beef and cook until brown.
- Peel and and thinly slice the onion into half moons
- Add onion to pan with beef
- Cook together until onion is soft
- Drain and rinse the Kidney beans in the colander
- Mash the beans with a fork
- Add Central American Spice to the beef and onion
- Add beans along with tomato sauce
- Add some water and let it simmer 12-15 minutes
- Once mixture has thickend take off heat
- Spoon beef mixture evenly onto one side of tortilla, tool into cylinder and place in baking tray
- Grate the cheese over top and place in oven until cheese melts
- Add sour cream to bowl grate lime into cream and add some pepper
Serves
2-3 people
45 minutes
Apple Cobbler Deluxe
Filling
8 cups Granny Smith apples; thinly sliced 2 cups flour
1 cup dried currants or raisins
1 cup of sugar
1 tsp. Cinnamon
1 cup coarsley chopped 1/4 pecans: divded
Topping
2 cups of flour
2 cups of sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs; well beaten
1 cup of evaporated milk
1/2 cup of butter; melted
Equipment
Dutch Oven
2 Bowls
Cups
Large Bowl
Instructions
Prepare Filling
1) Place apples in a buttered 12″ Dutch oven.
2) Sprinkle raisins over the apples.
3) In a separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix.
4) Spinkle over top of apples.
Prepare Topping
1) In a large bowl sift together the flour, sugar, baking powder and salt.
2) In a separate bowl mix together eggs, evaporated milk and melted butter.
3) Add liquid ingredients to dry all at once and mix until smooth.
4) Pour batter over apples then sprinkle with remaining pecans.
Cooking Times:
Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.
Serve with Icecream
Serves:
12-14 people
Bread and Butter Pudding
Ingredients
Butter
1 ½ loaves of white bread
2 jars of lemon curd
800ml/1 ½ pints of full fat milk
6 eggs
100g caster sugar
sultanas
cinnamon
brown sugar
Equipment
Tin
Billie
Instructions
1) Grease the grundy tin with butter.
2) Using all the bread make lightly buttered lemon curd sandwiches. Cut them into triangles (quarters) and put them into the grundy tin pointing upwards.
3) Sprinkle in plenty of sultanas.
3) In a billie or bowl mix together the eggs and caster sugar.
4) In another billie bring the milk to boiling point. When this is done whisk in the eggs and sugar and simmer for a few minutes until the mixture has started to bind. Don’t let it stick!
5) Pour the mixture into the grundy tin on top of the bread, try to wet as much of the bread and sultanas as possible.
6) Sprinkle on cinnamon and brown sugar to taste.
7) Place in the oven while you eat dinner for approximately 30 minutes, when custard has set and the top is golden brown, it’s ready!
Serves:
10 people
Pancakes
340g plain flour
4 teaspoons caster sugar
4 eggs
1 ½ pints milk
Butter/oil (to oil the pan with)
Equipment
Whisk
Frying Pan
Grundy Tin
Instructions
1) Mix up the batter and leave to stand. Heat a frying pan. Oil the pan lightly. Tip out any excess oil. Pour a little batter into the pan. Quickly tilt the pan so the batter spreads out.
2) Cook for 30 -45 seconds until the pancake is set and small holes have appeared. Lift the edge of the pancake; the pancake base should be brown. Shake the pan to loosen the pancake then flip it over to cook the other side.
3) Keep warm in a grundy tin.
Serves:
24 Pancakes
Instant Pudding
Bird Instant custard or Birds Semolina. Other makes available just add boiling water to the mix and stir.
Simply and filling (if you like custard or semolina)
Muesli Bars
3 tablespoons of margarine
280 grams of marshmallows
300 grams of mixed nuts and raisins
52 grams of corn flakes or rice crispy (or use any tyre of cereal you have and like)
240 grams Muesli
Equipment
Large Pan
Grease Proof Paper
Tray
Instructions
1) In a large pan, melt the margarine and slowly add the marshmallows.
2) Heat very gently until the mixture is completely melted.
3) Stir in the nuts and raisins, cereal and muesli and mix all the ingredients together.
4) Pour the mixture on to a 35 x 25 cm sheet of grease proof paper,spread the mixture evenly.
5) Allow to stand for 15 minutes and cut into bars. Wrap each bar individually. The bars are best eaten within four days.
Makes 12 bars Preparation time 10 minutes
Chocolate Balls
100g of icing sugar
225g of crunchy peanut butter
225g dark or milk chocolate chips
115g Powdered milk
2 tablespoons of water
Equipment
Large Bowl
Instructions
1) Mix all the ingredients together in a large bowl and shape into 15 bite-sized balls.
2) Allow to stand for 15 minutes (also roll them in more icing sugar)
Fruit Balls
Ingredients
110 grams of dried apricots or any other dried fruit
75 grams of shredded coconut
2 tablespoons of icing sugar
120ml condensed milk
Equipment
Large Bowl
Instructions
1) In a large bowl, mix the fruit and coconut together.
2) Pour in the milk and mix well.
3) Shape into about 16 balls and roll fruit balls in the icing sugar to coat.
4) Pack them into a air tight food bag.
Muesli
Muesli
2 level tablespoons of powdered milk
Dried Fruit
Sugar
8 fl oz of water
Equipment
Bowl
Instructions
1) Pour all ingredients into the bowl and stir.
Porridge
Ingredients
3 level Tablespoons of Porridge Oats
2 level Tablespoons of Powder milk
Sugar
8 fl oz of water
Equipment
Heat
Tin
Instructions
1) At camp pour the oats and milk powder into a tin, add 8 fl oz of water and heat.
2) Keep stirring until warm thoroughly
A Twist
Add Hot Chocolate powder to give a taste
or
Add dried fruit for a slightly healthier option!
Eggy Orange
Eggy Onion
Eggy Spud
Backwards Potato
Backwoods Mince
Kebab
hardwoods. (Potato generally takes longest to cook). Cut any type of meat into cubes, place onto a long peeled green stick add onion, mushrooms, pepper, pineapple etc. to taste, cook till ready turning frequently Use the same method as above using fruits add a syrup sauce before eating
Cabbage Hotdogs
Cabbage Burger
Repeat this process until the meat is cooked. Note: Cabbage leaves can replace foil in most instances when using backwoods cooking recipes.
It is important that at no time should rhubarb leaves be used, as they contain a highly poisonous resin.
Chocolate Banana
Smores
Sausage on a Stick
Bonfire Toffee
Baked Apples
Angels on Horseback
Bac - o - Cheese Dog
Cut a sausage long ways, but not all the way through add cheese to the split then wrap in a slice of bacon hold together using tooth picks then cook for about 10 minutes
Fish In Newspaper
Place your gutted fish in newspapers (about 5 layers) really wet the paper through at this point then place on the hot embers. Turn the package every 2 – 3 minutes and continue to wet down the newspaper through out. The fish will take about 15 minutes to do using this method. For an even
more natural method you can use cabbage leaves instead of the newspaper.
Camp Fire Sandwich
Butter the bread place the buttered side of the bread to the outside add a filling of your choice, wrap in foil place on ash turn once after about a minute.
Twists
Mix flour, water and a pinch of salt together to form a thick dough, adding raisins and sultanas if you like. Make a snake-like roll of the dough and twist this snake like fashion on a thick green stick. Support it over glowing embers turning occasionally until the outside turns golden brown.
Make a dough of self raising flour and water until it is putty like cut into strips. Wrap round a green stick and bake eat with jam or honey. Variations to this is wrap around a half cooked sausage then bake to give a sausage roll.
Drop Scones
Prepare a batter of 1 pint of milk 1 egg, 2 oz of castor sugar and 4 oz of self raising flour mix well and allow to stand for an hour, grease lightly a heavy frying pan drop enough batter to make a 3 inch scone turn when the underside is brown, butter add jam to taste. (This is enough for about 20 scones)
Aluminum Eggs (Foil Breakfast)
Egg
Hash brown potatoes
Salt, pepper and spices to taste
Place potatoes, scrambled egg (doesn’t need to be cooked) sausage patty and spices in foil. Wrap
securely. Place on coals for 15 minutes.
Pizza Pocket (Calzone)
Try a pizza pocket dinner, made with those packages of ‘flat’ dough. You take the flat dough, and fill the centre with pizza sauce, pepperoni, cheese, with optional mushroom, olives etc. Fold it over to enclose the ‘goodies’ and wrap in 2 layers of foil. ‘BAKE’ 10 minutes on each side, and you might
have a pizza pocket.
Fish Slap!
Take a piece of salmon (fish)
Take a slice of lemon (slap)
Wrap the Salmon and Lemon in a piece of grease proof paper then tight wrap the salmon in in newspaper soaking
Explorers in Sleeping Bags (with hot water bottle)
A little bit of sausage meat (Explorers)
A little bit of cheese (hot water bottle)
A piece of bacon (sleeping bag)
Wrap the sausage meat & cheese in bacon wrap in tin foil and place in embers for 10-15 mins and check cooked through (not pink) in the middle of sausage meat!
Exotic Explorer Chicken
Take a couple pieces of chicken (chicken)
Take a couple of chunks of Pineapple (exotic)
Wrap the chicken and pineapple in tinfoil had a couple of spoonful’s of pineapple juice to the wrap as well to prevent chicken going dry. Cook on embers until chicken is cooked and not pink inside!
Explorer Creamy Cheesy Spud
Take a few slices of sliced potato (spud)
Take a large spoonful of cream & garlic & mixed herbs (creamy)
Take a small pinch of cheese (cheesy)
Important that you cook this slowly and evenly lay the tinfoil and place a spoonful of creamy garlic herb sauce in middle of tinfoil. Dip each slice of potato in sauce and layer in cream on tinfoil add another spoonful of cream and a sprinkling of cheese wrap tight with a couple of layers of tinfoil. Then wrap in newspaper soaking it in water briefly just to get paper wet! Place in embers and not in intense heat this needs to be slooooow cook!