Campfire Cook-ups

Campfire Cook-ups
04/08/2017 conor

Campfire Cook-ups

Whether you’re a fairweather camper or an experienced expedition enthusiast, a campfire cook-up is a must. After a day of adventures and shenanigans with good company, kicking back with mates enjoying a few cold ones or a glass of your favourite tipple with some good grub, is truly the only way to end a day. Cosy up around the campfire, break out the guitar and chow down on some campfire classics with a twist!

These are our most favourite campfire cook-ups that we’ve tried and tested on many of occasions. They’re sure to impress all of your friends and camping buddies!

A Mighty Mac & Cheese

A mighty Mac & Cheese indeed! Is there any better refuel than an oozing, gooey Macaroni Cheese?! A true crowd pleaser… and all served from an epic looking traditional cast iron pot. Our favourite recipe comes from ‘Munchin with Munchkin’.

2 cups macaroni
½ cup milk
3 Tbsp. butter
1 cup Gruyère cheese, shredded
½ cup sharp cheddar cheese, shredded
½ cup Gooda cheese, shredded
2 Tbsp. flour
½ cup Panko bread crumbs
salt and pepper to taste

Prepare pasta at home according to package directions. Store in a sealable container and place in a zip bag. Place shredded cheeses in a container, flour in its own small bag as well as the bread crumbs.

Place macaroni, cheese, butter and milk in a cooler full of ice to transport to your camp site.

Once your camp is set up and you are ready to cook, light charcoals in your grill. Once they have become amber you are ready to cook.

Place a large cast iron dutch oven on your barbecue. Melt butter over charcoals and whisk in milk. One tablespoon at a time whisk in flour until it has thickened and you have a roux. Salt and pepper to taste.

Slowly stir in the cheese blend until it has melted into the roux. Reserve some cheese to top the macaroni.

Add cooked macaroni to the pot and stir to coat with sauce. Cover and allow to cook until it is heated throughout, about 5 minutes.

Top with reserved cheese and bread crumbs. Cover and cook for an additional 5 minutes. Serve warm.

Serves 2 very hungry campers

Crane Cast Iron C1 Casserole Pan

Perfect Pizzas with Uuni

Uuni 3 Wood-fired Portable Pizza Oven

There’s nothing quite as social and fun as making pizzas with your friends. Never before would this have been a feasible experience for camping, until the Uuni Portable Pizza Oven showed it’s face. Fully portable, the Uuni can slide straight in the car for transit and easily setup at your base camp. Get the drinks flowing and a production line for the various pizza production stages, with the main DJ spinning the pizzas in and out of the Uuni. We’re buzzing on sourdough bases at the moment and they don’t come much better than the ‘My New Roots‘ version.

1 ½ cups / 350ml sourdough starter
1 ½ cups / 350ml wholegrain flour, I like spelt or light spelt for making pizza (plus more for dusting)
1 Tbsp. coconut oil, melted
1 tsp. fine grain sea salt

1. Combine all ingredients in a large mixing bowl. Stir with a large wooden spoon until incorporated. Then turn out dough onto a clean, floured surface and knead for 5-10 minutes, until it is no longer sticky (add additional flour, as needed, or add water if the dough is too dry).
2. Split the dough into four balls and put them on a floured baking sheet. Cover with a moist kitchen towel or plastic wrap put them in the fridge for 12-24 hours.
3. Take the dough of the fridge out about 30 minutes before you plan to make the pizzas.

Tomato sauce
Local, seasonal veggies (our favourites include courgette, aubergine, caramelized onions, fresh tomatoes, sweet and / or spicy peppers, mushrooms, olives, sundried tomatoes, crushed chili flakes
Greens such as kale, Swiss chard, spinach
Cheese such as Pecorino Romano, chèvre, feta, goat or sheep’s milk mozzarella
Fresh herbs
Salad greens such as arugula, baby spinach, leaf lettuce, tossed in lemon, olive oil, and salt

1. Preheat your Uuni oven to 500°F / 260°C. If you have a pizza stone, place it in the oven while it preheats, or use a baking sheet.
2. Flour your work surface well and roll out the dough to desired size (tip: rolling out onto baking paper makes transferring the pizza much easier).
3. Spread a thin layer of sauce over the dough, followed by desired toppings (except for salad greens). Work quickly – you don’t want the sauce sinking into the dough, as it will become soggy.
4. Slide the pizza (on the baking paper or not) onto the pizza stone or baking sheet. Let bake for 7-10 minutes until the crust is golden and the toppings are bubbly.
5. While the pizza is cooking, dress your greens with a little lemon juice, olive oil and salt. Toss to coat and set aside. (This step is optional, but delicious!)
6. Remove the pizza from the oven, let cool for five minutes, then top with greens, slice and enjoy!

The Ultimate Hot Chocolate

Falcon Enamelware Mug

Well, it wouldn’t be a camping trip without one of these, would it?! And yes, you do have to have marshmallows with it! Serve it up in a classic Falcon Enamelware Mug.

Hot Cocoa- Makes one big cup

2 tablespoons unsweetened cocoa powder

1 tablespoon sugar

Pinch of sea salt

1 cup whole milk

In a small saucepan over medium-low heat, whisk together the cocoa, sugar, salt and ¼ cup of the whole milk. Stir until the cocoa and sugar are dissolved. Continuing to whisk, slowly pour in the remaining whole milk. Turn up the heat to medium until the hot cocoa is warm.

To serve, pour into a big mug, and give it a stir with your spoon. Top with chocolate dipped marshmallows.

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