Our competition to win a tripod campfire cooking set inspired some talented outdoor cooks to come up with a host of delicious recipes.
Here are just some of their mouthwatering dishes – all seasoned with fresh air and fun.
Tracy Green’s Sausage Stew
We cooked this stew whilst glamping recently, using the glampsite’s kotlich equipment (which we all fell in love with). It’s hearty, chunky and warming.
- 6-8 sausages (veggie or vegan ones will work too)
- 1 onion (chopped)
- 6 large carrots (chopped)
- 5 large potatoes (chopped
- 3 large parsnips (chopped)
- 1.5 pints of stock
- 1 tbsp cornflour (or something to thicken the stock)
- 1 tbsp vegetable oil
- Crusty granary bread
Add a little oil to the pot and fry off the sausages. Remove and set to the side. Add the onion to the pot and fry until light brown. Add chopped carrots, potatoes and parsnips to the pot. Add the stock and cornflour and bring to a steady simmer. Cut the sausages in half and add to the pot.
Leave kotlich pot cooking over the camp fire for 45 minutes to an hour. Serve in bowls with a hunk of crusty bread.
Donna Campbell’s Chocolate Chilli – our kotlich competition winner!
I got my inspiration from A Girl Called Jack by Jack Monroe. The recipe serves three to four people.
- 1 x 400g tin of red kidney beans in chilli sauce and 1 x 400g tin of baked beans
- 1 x 400g tin chopped tomatoes
- 1 onion
- 2 cloves garlic
- 1 small chilli
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 2 tbsp vegetable oil
- 1 veg stock cube
- 4 squares of dark chocolate
Peel and dice onion, garlic and chilli. Add oil to the kotlich and fry onion till translucent. Add garlic, chopped chilli, paprika and cumin and fry for a few minutes. Add red kidney beans in chilli sauce, baked beans and tomatoes.
Crumble stock cube into pan and cook for 10 to 15 minutes, stirring frequently. Remove from heat and stir in the chocolate till melted. Served with baked potatoes or rice.
Christopher Hobbs’ Goulash
My friend David, who’s Hungarian, made this Aporka Gulyas. We made it by the beach in Borth y Gest in North Wales. It was delicious. Aporka is a village south of Budapest, by the way. Serves six.
- 750g beef chopped to 2cm cubes (tastes good without the meat too. Add some chickpeas for protein)
- 8-10 carrots
- 4-6 parsnips
- half celeriac
- 3 onions
- 4 rashers of smoked bacon, chopped into small pieces (omit, of course, for a veggie/vegan option)
- 6-8 medium potatoes
- 2 tbsp paprika
- 1 tbsp black pepper
- dried basil and dried thyme
- 1 whole garlic, chopped small
- 4 tomatoes chopped small
- 1 packet of passata
- 1 red pepper chopped small
- 1 bay leaf
- A glass of dry red wine
Fry the bacon, then add the onion, and the red pepper, after a few minutes add the tomatoes. When it’s all browned, add the paprika and then the meat, the garlic and the black pepper and salt and herbs. When the meat is brown, add a glass of red wine and let it cook for a bit. Add enough water to cover the meat, but no more. Add the bay leaf.
Wait until the meat is fully cooked (you can add more black pepper and salt if you want) add the chopped vegetables, then add enough water to cover everything, along with the passata. It’s ready as soon as the vegetables are cooked.
The Johnson-Renshaw Family’s Fish Chowder
Our family always has this meal bubbling away on our first night of camp. It is easy to prepare, tasty and nourishing. It’d work fabulously in a kotlich and is a perfect seaside camping recipe. Serves four.
- 2 diced carrots
- 1 large onion
- 1 tbsp olive oil
- Podded peas
- 2/3 smoked haddock fillets
- Small tub of single cream
- Fish stock cube
- 3 large potatoes diced
- A handful of spinach
- Black pepper & cayenne pepper to taste
Fry the onions and carrots in the kotlich. Add the potatoes, peas and stock. Simmer till the potatoes are soft, then add the peas. Five minutes before serving, add the diced fish. Stir in the cream, spinach and pepper just before serving. Eat with some crusty bread.
Richard and Elsie Hopewell’s Sausage and Beer Casserole
Another recipe based on the Jack Monroe book and one that’s infinitely adaptable to whatever ingredients you have around. Using a BBQ Toro Tripod set. Thanks, Jack!
- Sausages (we use two per person, usually pork but sometimes meat-free)
- 2 chopped onions
- 2 fat cloves of garlic, chopped or crushed
- Big tin of butter beans (or baked beans, if you prefer)
- Half a bottle of red wine
- 250g chopped mushrooms
- 400g tin chopped tomatoes (or use whole ones and mash them during cooking)
- Herbs or spices to taste (we use coriander, but use what you like)
- Oil for cooking
Put oil in the pan, heat until the oil is reasonably hot and drop in the pricked sausages. After a couple of minutes, add the onions and the garlic. If you are using spices rather than herbs, add them now.
Cook, stirring occasionally to stop anything sticking, until the sausages have browned nicely. Add the mushrooms and continue cooking until they reduce
in size a bit (usually only a few minutes). Once everything looks as though it’s going well, add the tomatoes (and mash if necessary) and then the wine. Finally add the herbs, if you are using them, and give it all a good stir. Reduce the heat a bit and cook for 25 to 30 minutes, stirring from time to time to avoid sticking.
Eat with fresh, crusty bread.
Kate and Rachel’s Magic Daal
We love this recipe, and it would work perfectly in the kotlich. We call it Sami’s Magic Daal because our friend Sami makes it. We think she got it from someone else, who got it from someone else… So who knows where it came from in the first place. Serves eight to 10 people.
- 1 cup brown rice
- 1/2 cup quinoa
- 1/2 cup pulse any kind – lentils work well
- 1 large red onion or 2 leeks
- 6 garlic cloves
- Grated ginger – approx 3” piece
- 1 chilli
- 3 tbsp crushed mixed Indian spices (have a look at our ideas for carrying spices when camping)
- 1 large butternut squash
- 2 sweet potatoes
- 2 carrots
- 4 tomatoes
- 1 large courgette
- Basically any veg you want….
- Around 3 pints of vegetable stock
- Fresh coriander and lime/ lemon juice to serve
Gently fry onion, garlic, ginger, chilli and spice until translucent. Add grains, pulses, veg and stock. Simmer gently until cooked. Add chopped coriander or parsley and juice. Serve with love.