Campfire Cooking Recipes

Easy Recipes for Outdoor Campfire Cooking

Simple campfire cooking recipes are fun to make and even more fun to eat. Anything cooked over a campfire and eaten in the open fresh air after an active, fun-filled day will taste good – as long as it’s not burnt!

Campfire cooking recipes listed here include a basic damper recipe, billy porridge, billy veggies, bush buns recipe, damper dogwoods recipe and the camping classic, all-in-one.


Efficiency Tips for Campfire Cooking Recipes

  • The ideal fire for outdoor campfire cooking is red hot coals with a small flame NOT raging flames.

  • Always keep campfire safety in mind and have a fire blanket or extinguisher nearby.

  • Prevent food poisoning by washing your hands before and after cooking. Separate chopping boards and utensils used for raw meats. Defrost meat slowly in the fridge or cooler.

  • Efficiency tips that apply at home should be kept in mind for camp fire cooking , as sometimes time or the elements may be against you. e.g. if you’re running out of light or bad weather is approaching.

  • Try to avoid cooking in the dark. If you do get caught out, at least have a torch handy.

  • Cooking with ingredients you’re familiar with (at least some nights) balances out the uncertaintly of the elements. Choose some pasta and sauce brands, curry pastes and herbs you already have experience using.

  • Use cooking oils with a high smoke point to avoid smoking pots and blackened food. E.g. Safflower oil (265 degrees Celsius), sunflower oil (246 degrees Celsius), canola oil (238 degrees Celsius) and peanut oil (231 degrees Celsius). Olive oil is not a good choice for BBQ-ing as its smoke point is relatively low at 190 degrees Celsius.

  • Smaller, more finely chopped pieces of vegetables and meat will cook faster. Try to keep the pieces a regular size so that they cook evenly.

  • Pre-cut and freeze mixtures of chopped vegetables at home for use in stews and curries.

  • Keep the lids on pots, billies and camp ovens to retain the heat whilst cooking.

  • When cooking with aluminium foil, cook with the shiny side facing in so the foil doesn’t deflect heat.

  • Save space in your camping kitchen by re-packaging bulky packaged foods in more space efficient containers.

  • Use as few pots and utensils as possible – saves washing up. Wash soon after meals before the food sticks to your cooking gear.

  • Use the campsite’s kitchen (if there is one) for washing up. This usually gives you more space and conserves your water.

Campfire Cooking Recipes

All-in-one

Ingredients

  • Thin steaks or rissoles
  • Onion
  • Carrots
  • Tomato
  • Zucchini
  • Mushroom
  • Bacon slices (optional)

Method

Place meat on a large square of heavy duty aluminium foil. Top with thinly sliced vegetables of your choice (the ones listed in the recipe are just suggestions.) Add a slice of bacon (optional.) Fold contents securely in the foil. (Double wrap if your foil isn’t heavy duty.) Cook on hot coals for about 20-25 minutes.

Tips

One of the most popular campfire cooking recipes, this works well as a meal that is prepared at home and cooked on the campfire the first night that you arrive.

Basic Damper Recipe

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon salt
  • 1/2 cup water
  • extra flour for rolling

Method

Mix the flour, salt and water until well combined. Form into a ball and roll in extra flour. Double wrap in aluminium foil or place into an oiled camp oven. Dig a hole deep enough and wide enough to fit your camp oven with about 10cm to spare in height and width. Place a layer of coals in the bottom of the hole. Place the camp oven on top of the coals and pack extra coals around the sides and on the lid. (If you’ve wrapped your damper in foil simply bury it in hot coals.) Cook for an hour to an hour and a half. Once you’re damper has been cooking for an hour check it every 15 minutes to see if it’s cooked. A skewer poked into it should come out without sticking (like a cake test.)

Tips

Damper will double in size once it’s cooked.Don’t bother eating damper unless it’s fresh and hot, otherwise you’re just as likely to break your teeth on it!

Billy Porridge

Ingredients

  • 1 ½ cups rolled oats
  • 2 cups water (or milk)
  • 1 cup dried fruit (dates, sultanas, apricots etc)
  • honey, golden syrup or maple syrup (optional)

Method

Bring water (or milk) to the boil. Add rolled oats and dried fruit. Stir through with water and cook at a lower heat for 10 minutes. Top with honey or syrup. A great start to the day! (Or a delicious dessert.)

Tips

Quick oats will cook, well.... quicker.You can also use fresh fruit in this recipe – bananas are the business.

Billy Veggies

Ingredients

  • 1 carrot
  • 1 zucchini
  • 1 cup beans

Method

Chop veggies ready for boiling. Keep separate by wrapping in different aluminium foil packets. Add a little water to each packet. Place in a billy of boiling water. Boil for 5-10 minutes depending how soft you like your vegetables.

Tips

You can use whichever vegetables you want to use for this method, you’re not restricted to those listed in the recipe.You can use this method to either keep different types of vegetables separate as they cook or to make portion sized mixed packets of vegetables for each camper.Vegetables leach a lot of their nutrients into water when they’re boiled, so either drink the water once it’s cooled or use it for soup stock.

Bush Buns Recipe

Ingredients

  • 1 ½ cups self-raising flour
  • 2 tablespoons of powdered milk
  • 1/2 teaspoon of salt
  • 1 cup water
  • 1/2 cup sultanas, mixed fruit or glazed cherries

Method

Combine all the ingredients well. Form into balls (about tennis ball size) and cook straight on hot coals. Bake until dark. When you tap them they will sound kind of woody when they’re cooked. Eat with margarine, honey, golden syrup, maple syrup, whatever you like.

Damper Dagwoods Recipe

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon salt
  • 1/2 cup water
  • extra flour for rolling

Method

Mix the flour, salt and water until well combined. Get a long clean stick and wrap the damper around the last 15-20 centimetres of the stick (kind of like a Dagwood dog.) Make a 2-3cm hole with your finger in the damper at the end of the stick. Cook over the fire like marshmallows on sticks. Once cooked add golden syrup, honey, agave nectar or maple syrup into the hole. Yum!

Tips

Let your damper sausage cool before you eat it or you’ll burn your tongue off.

Click this link for other camp cooking recipes that can be adapted to campfire cooking recipes.

Click here to see campfire cooking recipes suggested by CampingMum.com visitors.

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