Some Handy Camping Recipes 

Recipes

Weights and measures for the recipes are a little vague, but just have a go and you will hit the taste you require.

Tatty Scones

250g or 8 hand fulls of Smash

50g or 2 hand fulls of self raising flour

1 teaspoon or 6 pinches of table salt

1 Litre of tepid water or 16 cups

50g or a good knob of butter 

Place the Smash, Flour and Salt in a bowl and mix ingredients together dry. Make a Volcano and start to add the tepid water gradually and start to fold and mix. Half way through adding in the tepid water, add in the butter and continue to mix. You should end up with a stiff mix. Leave to stand for 5 minutes, then start to shape into thin patties. Fry in Butter or oil in a skillet until golden brown.

Corned Beef Stew

Corned Beef stew is a great winter warmer. The recipe below gives me 4 or 5 good servings and can either be made in camp, or cooled and vac packed for boil in the bag meals.
Ingredients
500g Potatos peeled and washed
300g Carrots topped and tailed and cut into discs
200g Mushrooms thinly sliced
2 Medium sized Onions chopped fine
2 Chicken stock cubes
1 Tin of Corned Beef cubed
Salt and Pepper
Gravy granules to hit the right consistency
Put all the prepared vegetables in a billy can, add water to the level of all the veg and add in the stock cubes.Place the Billy onto boil, when the Carrots are done so is the rest, turn down the heat to a simmer and add in the Corned Beef and stir until the Corned Beef disintegrates, then add in the gravy granules and Salt and Pepper to taste. Goes great with a savoury Bannock. 
 Rice Pudding Breakfast

Ingredients

Hand full of Pudding Rice
2 spoons of Milk powder
Couple of pinches of ground Cinnamon
Caster sugar to taste
Glug of Honey

Boil up 2-3 cups of water and put in the Pudding Rice. Boil until still a little hard in the centre and take off the heat. Mix in all the other ingredients, place a lid on the cooking pot and leave to stand for 10 minutes or so.

Mushers Lunch

Ingredients

Hand full of diced Salami
1 cup of water
1 cup of Smash

Fry the diced Salami in a pan until it starts to go slightly brown, throw the water in with the Salami and bring to the boil. Add in the Smash and mix well.

Beef Noodle Soup

Ingredients

Hand full of dried Beef
Pack of Supa Noodles
2 sachets of Cupa Soup


Boil up 2-3 cups of water and throw in the beef for 3-4 minutes. Chuck in the Noodles and simmer until cooked, then add in the Cupa Soups and stir well.

Bannock

A great belly filler, versatile and light in weight. The Bannock is a traditional bread originating from Scotland. The recipe below is my version of it as I have a sweet tooth, but you can put anything into the mix, meat, fish, dried fruit etc. Too make life a little easier I sometimes make the Bannock mix at home, and just add water when in camp. Here’s how I do it.

Ingredients

2 cups of plain flour
1 cup of fine milk powder
1 tea spoon of baking soda/powder
½ cup of caster sugar

Mix all the ingredients together in a bowl or Billy can, then add water in small increments until you have a dough like textured ball. From here the cooking methods are many. Here’s a few of mine.

1. If you have oil or butter add this to a frying pan. When sizzling place in the Bannock mix and flatten with the back of the hand. Fry until golden brown then add a little more oil or butter and fry the other side. This is a great way if you want a sweet Bannock, even better if you add in some dried fruit.

2. If you have a stew or soup, take this off the boil and add in the Bannock that have been rolled into small dumplings. Only push the dumplings in so they are half submerged, then place the lid on the pot. Wait 10 minutes and they will be ready. Its best for savoury foods to omit the sugar, and add in salt and pepper.

3. This is the easiest method if you have a fire. Make a Bannock mix and split into four. Take a green stick around arms length and index finger thick and strip the bark off around half way. Push the stick into the ground bark end first, so the peeled end can be warmed over the fire. Roll the Bannock into a sausage, and wrap it around the stick in a spiral. Eat when golden brown straight off the stick. This method is really quick, and there is no washing up.

4. If you have a cast iron pot or Dutch oven, make a mix while the pot is warming by the fire. For a savoury bread add in a little flour to the bottom of the pan to stop the Bannock sticking, for a sweet mix add in oil or butter. Place the mix in the pot and put the lid on, suspend over the fire at hand mark 5 (hold your hand just under the pot and you should be able to keep it in position for 5 seconds before too hot. If you can not keep the hand this long as too hot raise the height of the pot. If too cold lower) If you have a Dutch oven with a recessed lid place hot coals from the fire on top so the bread will cook from both sides. For a normal pot turn the lid over and place coals into the dished recess.

Notes:

1. For checking the Bannock is cooked, sharpen a green stick and occasionally prod the bread. If dough comes out on the stick its not ready, when the stick comes out clean its done. If the bread is cooked but looks pale and uninteresting, prop up by the fire and brown off.

2. DO NOT DISCARD ANY UNWANTED DRY FLOUR INTO THE FIRE. IT IS FLAMMABLE.

Batter Mix

To cover something in batter and deep fry to a golden brown anything tastes good. Recipe as follows.

Ingredients

1 Cup of plain flour
1 Egg fresh or 2 table spoons of powdered egg
½ to 1 cup of milk fresh or mix up powdered milk
4 cups of vegetable oil

Place the flour and egg into a bowl or billy can, gradually mix in the milk until a lump free quite runny mix occurs. Get the oil really hot, dip in the batter what you want to fry and place into he hot oil remove when golden brown.
Try prawns, fish, Crayfish, rehydrated dried fruit. Out of this world.

Cinnamon Apple and Sultana Crumble

This recipe is great for a group, especially in Autumn when you can get the best home grown apples. It best baked in a cast iron pan:

Ingredients

Enough Apples for the group 1 each
Hand full of dried Sultanas each
2 cups of sugar
Lemon juice
Cinnamon
2 cups of Plain Flour
½ Pack of Butter

Peel and core the apples and chop into dice sized cubes. Place the apples and sultanas into the pan with a little water. Place over the fire initially at hand mark 5, then reduce the heat to hand mark 3 when they start to simmer. The apples are cooked when they are soft and mushy. Add in the sugar leaving a little behind for the crumble, a glug of lemon juice and a sprinkle of cinnamon. Take the pot off the heat and place by the fire to keep warm, stir occasionally.

Place the flour in a bowl with the butter and rub together to make a crumb mix. Place this mix on to the apples and sultanas and level out to form a crust. Sprinkle on the remaining sugar, place on the lid with hot coals on the top. Check every 5 minutes or so until the crumble is golden brown. For that extra bit of a treat, instant custard or mascarpone cream is a real plus.

I hope you enjoy reading this article and have a go at some of the recipes. Any feedback is much appreciated.


Mike Rushton
Tamarack