Heading on a fishing trip? Put your catch — and your beer — to good use with these seafood-inspired campfire recipes
Campfire Chowder
TOTAL TIME: 40 minutes
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Serves: 4
Ingredients:
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 2 rashers bacon, chopped
- 2 medium potatoes, diced
- 1 bay leaf
- ½ tsp dried thyme
- 300ml fish stock
- 1 small tin garden peas
- 300ml skim milk
- 125ml double cream
- 400g mixed fish fillets
- 150g King prawns
- Salt and pepper, to taste
- 2 tbsp parsley
Method:
- Prepare your fire for a low heat.
- Fry onion and garlic in a little butter in your camp oven. Once translucent, add the bacon and cook for a further five minutes or until crisp.
- Add the potatoes, bay leaf, and thyme, frying for a minute, then add the stock and cover.
- Bring to the boil until potatoes are cooked, which will take around 20 minutes.
- Once the potatoes are cooked, add the peas, milk, cream, and bring to a simmer.
- Move to a cooler part of the fire and add the fish and stir through. Once just cooked, add prawns, and cook for 2 minutes and set aside.
- Add salt, pepper, and stir through chopped parsley to serve.
Cajun prawn foil packets
TOTAL TIME: 40 minutes
Serves: 4
Ingredients:
- 500g small red or gold potatoes, cut into 5cm cubes
- 2 ears of corn on the cob, husked, cleaned, and cut into small pieces
- 500g raw prawns, peeled, and deveined with tails on
- 300g smoked sausage, sliced into 5cm long pieces
- 4 tbsp butter
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp cajun seasoning
- 4 large pieces of aluminium foil
- Chopped parsley and lemon wedges, for garnishing
Method:
- Prepare your fire for a high heat with a hot plate.
- Place potatoes and corn in a saucepan with two litres of water and bring to the boil. Simmer for 10 minutes then strain. Set aside.
- Prepare 30 x 30cm aluminium foil sheets and fold in half, forming a square.
- In a large bowl combine potatoes, corn, prawns, sausage, butter, garlic, salt, and cajun seasoning. Mix well to coat all ingredients.
- Divide the prawn mix onto foil sheets and neatly fold over foil into packets, sealing up the sides.
- Cook on the hot plate for 15 minutes and flip over after about eight minutes.
- Open packets slightly and garnish with parsley and lemon wedges.
Beer and blueberry pancakes
TOTAL TIME: 30 minutes
Serves: 16
Ingredients:
- 3 ? cup all-purpose flour
- ½ cup toasted pine nuts
- 2 cups beer (any pale lager)
- 2 large free range eggs
- ¼ cup vegetable oil, more for cooking
- Butter, maple syrup, blueberries, to serve
Method:
- Combine the flour and nuts in a large bowl.
- Make a well in the centre and add beer, eggs and oil.
- Mix the dry and wet ingredients together, but don’t overmix as this will make the pancakes tough.
- Heat a cast iron skillet over a medium heat and add oil to the pan.
- Ladle about ¼ of the batter into the skillet for each pancake. Cook until pancakes rise slightly and form bubbles on top, about 3 to 4 minutes. Then flip and cook on the other side until brown.
- Serve with butter, maple syrup and blueberries.