Blog - Campsite Recipes

4 recipes you can cook outside

We ran a competition to find four recipes that can be easily made on the camping stove, showing that bacon isn’t your only option when you go camping (sorry!). Without further ado.

BBQ Sea bass fillets with mustard and oyster Sauce by Chris Ashley

Ingredients

4 sea bass fillets
1 teaspoon English mustard
1 teaspoon ground coriander
1 clove chopped garlic
1 chilli (sliced)
1 handful of coriander leaves
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 teaspoon sugar

Method

1. Mix mustard, ground coriander, garlic, soy sauce, sugar, vegetable oil and sesame oil together.
2. Add the sea bass fillets to half of the sauce.
3. Put the sea bass on the BBQ and grill for 2-3 minutes on each side.
4. Heat the rest of the sauce in a pan.
5. Pour the sauce over the cooked sea bass.
6. Garnish with chilli and coriander leaves.
7. Serve with savoury rice.

Campsite sausages by Dave Tew

Ingredients

Splash of oil
1 small red onion, or a few shallots, thinly sliced
1 red chilli (or to taste)
1-2 cloves garlic thinly sliced
Pack of nice sausages or chipolatas
Tin of tomatoes
Some rice cooked and drained, or leftover from previous meal
Some peas, sugar snaps or French beans
Paprika and/or chilli flakes
Pepper
Worcester sauce

Method

1. On a low heat add a glug of oil to a sauce pan and add the onion, garlic and chilli.
2. Once softened and slightly golden, add the sausages/chipolatas.
3. Add the tomatoes, ground pepper, paprika and chilli flakes. Bring to the boil and simmer for ten minutes.
4. Add the rice, leave for ten minutes.
5. If desired add a glug or two of cider to loosen the sauce.
6. If you use peas, add them during the last 5 minutes, or serve them on the side.

Pan Haggerty by Julie Baxendale

Ingredients

Potatoes, thinly sliced
Couple of rashers of bacon per person,
chopped into 3
Onions, thinly sliced
Tasty cheese, grated
Stock cube
Salt and pepper
Vegetable oil

Method

1. In a large frying pan, fry the sliced onion until soft. Add the bacon and fry until browned, set aside, but add half the onion back in the pan.
2. Add a layer of sliced potatoes, season well and add a layer of half the bacon bits and grated cheese.
3. Repeat a couple of times – onion, potatoes, bacon, cheese, seasoning, ending with potatoes.
4. Crumble the stock cube into the pan and add boiling water so that it reaches the top layer of potato.
5. Put lid on or cover with foil.
6. Cook over a low heat for about 30 minutes or until potatoes are soft when stabbed with a knife.
7. You could add extra grated cheese on top. If you have a grill, brown for a few minutes.
8. Serve with a chunk of fresh bread and butter.

Oast cakes by Kevin Reynolds

Ingredients

8 ounces flour
1/2 teaspoon baking powder
2 ounces lard or 2 ounces butter
2 ounces caster sugar
4 ounces dried fruit
1 tsp lemon juice
3 tsp milk
1 tsp mixed spice
Sunflower oil, for frying

Method

1. Sift the flour and baking powder into a bowl.
2. Rub in the lard or butter until the mixture resembles breadcrumbs.
3. Add the sugar and currants before mixing in the lemon juice and milk until the dough is soft but not wet.
4. Roll out thinly and cut into rounds.
5. Shallow fry in a little oil until golden brown on both sides.

Have you tried these recipes? Or have some of your own? Let us know on Twitter or Facebook!

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