Wild Gourmet Cooking
Too often, when we head outdoors, be it for an overnight camp, a few days off the beaten track or even a multi-week expedition, we assign the lowest priority to our food.
Photograph: Rob Besant
With more and more effective ways to cook remotely like the Frontier Stoves, Rocket Stoves or simply a Long Handle Campfire Pan and a Dutch Oven nestled straight into an open fire. There shouldnít be any dried noodles in sight!
The food we choose should fuel more than just our muscles. It shouldn't be a chore to eat food in the evening at camp, or make do with soggy pasta and sauce. Instead it should be something to which we look forward.
Good food can fuel our minds and our bodies so here ís some inspiration for your next trip!
Sweet and Smoky Cowboy Beans
A Dutch oven full of sweet and smoky cowboy beans flavoured with bacon and smoked paprika is the ultimate comfort food. Serve with fresh bread or a campfire baked potato for the perfect winter warmer.
Recipe & photograph: Alida Ryder Simply Delicious
Cooking time: 35 minutes / Serves: 4-6
- 2 X 400g cans cannelini beans, drained
- 250g Streaky bacon
- 2 Garlic cloves
- 1 Onion
- 1 cup Tomato passata /puree
- 3/4 cup Beef stock
- 2 tbsp Balsamic vinegar
- 1/2 cup Tomato ketchup
- 2 tbsp Worcestershire sauce
- Baking & spices
- 1/2 cup Brown sugar, soft
- 1 tsp Paprika, smoked
- 1 Salt & pepper
- Place your Dutch Oven (the type with feet) into an open fire and add butter/ oil then the onion and bacon and fry until golden brown and fragrant.
- Add the garlic and smoked paprika and fry for another 30 seconds then add the drained beans.
- Pour in the remaining ingredients.
- Put the lid on and allow to simmer gently for 30 minutes, topping up with beef stock/water as needed to ensure the beans don't dry out and burn.
- When the sauce is thick and deep red, season to taste then serve.
Jam Jar Campfire Pancakes
Prep time: 15 mins / Cooking time: 15mins / Serves: 8
- 2 cups of all-purpose flour
- 2 teaspoons of kosher salt or 1 teaspoon of regular table salt
- 2 tablespoons of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 2 cups plus 1 tablespoon of milk
- 4 large eggs, separated
- 4 tablespoons of unsalted butter, plus more for serving
- vegetable oil, for greasing skillet
- maple syrup
Before you leave:
- Combine the flour, salt, sugar, baking soda, and baking powder in a 24-ounce jam jar or container with a tight-fitting lid.
- Add the egg whites to a separate 12- to 16-ounce jar or container with a tight-fitting lid.
- In yet another 16-ounce jar or container, combine the milk and egg yolks (you'll add the butter to this jar later, once you've melted it over the campfire). Store all three jars in a cooler until ready to cook.
At the campsite:
- Fire up your Rocket Stove, Frontier Stove, Fire Bowl or your campfire of choice.
- Heat a cast iron skillet or griddle over the fire. Melt butter over a low-heat side, allow to cool slightly and add to the jar of wet ingredients (milk and egg yolks). Wipe out skillet and brush with vegetable oil.
- While heating, shake up the ingredients of the flour mixture container and the milk mixture container separately. Next, pour the milk contents jar into the flour contents jar and shake again until just mixed. It ís okay if there are some lumps in the batter. Finally, shake the egg white container until just foamy, about 2 minutes. Add the egg whites to the batter, seal the top, and gently rotate the jar to gently incorporate the egg whites without breaking down all the air between the egg white proteins.
- Return the skillet to the grate on top of the fire. Once the pan is hot add the vegetable oil to the skillet, swirl it around, and pour about Ω cup of batter into the skillet. Cook until you notice bubbles appear on the top, about 3 minutes, and then flip and cook for about 2-3 minutes more, or until the pancakes are browned on the bottom.
- Serve with butter and maple syrup.