Camping Recipes for Autumn/Winter
3 unusual campsite recipes for cooler days!
It’s that in-between stage where the days are still warm, but the nights are getting cooler — a perfect time to utilise the camp oven!
Camp oven chilli con carne
TOTAL TIME: 35 mins
Serves: 6
Ingredients:
- 1 tbsp olive oil
- 1 brown onion
- 1 carrot
- 1 red capsicum
- 500g beef mince
- 1 can of corn
- 1 can of tomatoes
- 1 tbsp beef stock powder
- 1 cup of water
- 1 can of kidney beans
- 1 tbsp chilli powder
Method:
Dice the onion, carrot, and capsicum and sauté in the camp oven with a tablespoon of olive oil for five minutes.
Add the mince and brown for a minute, then add the remaining ingredients. Stir, cover, and cook for around 20-30 minutes, occasionally stirring.
Serve with rice, guacamole, and sour cream.
Coca-Cola spare ribs
TOTAL TIME: 1hr 45 mins
Serves: 4
Ingredients:
- 1kg ribs (beef or pork)
- 1 bottle of smoky barbecue marinade
- 2L Coca Cola
Method:
Cut the ribs into individual pieces.
Pour Coca-Cola into the camp oven, add the ribs and bring to a boil. Let boil for half an hour.
Remove ribs and drain the cola. Brush ribs with marinade and place back in the camp oven.
Bake for one hour while re-basting with more marinade every 10-15 minutes.
Top with coriander and chopped spring onions and serve with potato mash or by themselves.
Damper scones
TOTAL TIME: 35 mins
Serves: 4
Ingredients:
- 3 cups self-raising flour
- Pinch of salt
- 80g butter, chilled
- ¾ cup water
- ¼ cup sultanas
Method:
Combine the flour and butter in a bowl and mix with your fingertips until the mixture resembles fine breadcrumbs.
Slowly add half the water and sultanas to the dry mixture and combine well. Add the rest of the water and make into a dough (add more flour if it’s too sticky).
Turn the dough out onto a floured board and knead into a round shape.
Cut into six equal pieces and dust with flour and roll into balls.
Place a trivet in the camp oven and add some grease proof paper on top of the trivet.
Place scones on the paper and place the lid on the camp oven over medium-high heat for around 30 minutes, checking with a skewer.
Serve with jam and cream.