Campfire cooking at Long Acres Caravan and Camping Park – Recipe ideas
Campfire cooking is as much a part of a camping holiday as sleeping under canvas. Here are a few of our favourite recipes for you to enjoy:
This is one of my absolute favourites. I recommend enjoying it sitting around the campfire with a large glass of red.
- Boxed Camembert - remember to look for a box with staples rather than glue
- Tin foil
- A bowl of water
- Extras such as garlic, thyme, plums etc to add flavour
- Fresh bread to serve
Firstly you'll need to removed the cheese itself from the box. Soak the wooden box in water for 20 minutes, much like you would soak kebab sticks.
Make some small incisions in the top of the cheese and add any flavourings you like (my favourite is peeled cloves of garlic, a few sprigs of fresh thyme and a slosh of white wine) and wrap the cheese with a couple of layers of tin foil.
Return the wrapped cheese to the box and place on the grill. You don't want the grill too close to the flames for this one.
After about 20 minutes the cheese should be ready to serve. We normally have fresh bread, which is delivered the camping park on Saturdays throughout the summer season, crudites and honey and mustard sausages.
Chicken or Halloumi tikka kebabs
- Chicken or Halloumi
- Tikka Paste
- Natural Yoghurt
- Cherry tomatoes
- Red Onion
- Wooden kebab skewers
- Green salad to serve
Marinade the meat or cheese in the tikka paste mixed with the natural yoghurt and leave (in your camping fridge) for up to 12 hours - the longer the better in my opinion!
Soak the wooden kebab skewers in warm water and then thread the chicken or halloumi, quartered red onion, cherry tomatoes and chopped courgette on to the kebab skewers and cook for around 20 minutes.
I usually just have a green side salad, but if the great outdoors has really ramped up your appetite you might like to add yoghurt with torn mint leaves and flatbreads to your plate.
Chocolate and Ginger Baked Peaches
- 6 ripe peaches
- Gingernut biscuits
- Chocolate (I like dark, but white would also work well)
- Fresh Ginger - to taste
- 1 egg yolk
- Dash of white wine
I'll admit, I do cheat with this recipe. I assemble everything at home and stick it in the freezer. On the day of your camping trip, take the peaches out of the freezer, stick them in your cool box and they'll be nicely defrosted in time for dinner.
Start by crushing the ginger biscuits and mix this with finely chopped chocolate, egg yolk and ginger. Cut the peaches in half and remove the stones. Fill the gap left by the stones with the ginger biscuit mix.
If you are going to freeze the peaches, this is where you want to pause and pop them in the freezer. Pour a splash of white wine over each peach half and dot the butter on top. Grill for around 15 minutes.
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