The first weekend of Winter is not usually a time where you’d think ‘lets pack our tent and go camp in the paddock!’ Say what you will about our sanity, but that’s precisely what we did last weekend. A few of my netball team mates and I decided we’d “rough” it by camping up in the back paddock at my parents house. Hot shower within close range.
Our challenge for the weekend was to cook all our meals on the campfire. Anything that could be shoved on the end of a stick or wrapped in tin foil was tried and tested. Fun fact – the bottom of a Cobb Loaf will turn to charcoal. Probably should have seen that one coming. Aside from the black cobb loaf we had a lot of successes. Sausages threaded on sticks, ribs wrapped in foil and a variety of veggies were all served up in this campfire degustation.
No campfire is complete without a batch of Damper. We all got slightly competitive to see who could create the best Damper/Bacon/Cheese swirl. I think it’s safe to say my creation was the winner.
- 2 cups self-raising flour
- Pinch of salt
In a bowl, add 2 cups of self-raising flour and a pinch of salt.
Slowly add milk until the ingredients start to combine and form a dough.
Don’t knead the dough – you just want to leave it as it is. Using your hands, cup it and slowly work the dough until you get a nice round damper shape.
Tear off pieces and wrap on the end of a stick (keep in mind it will rise a fair bit.) We added bacon and cheese to the swirls and slathered in butter once it was cooked. Delish!
Another winning meal was one inspired by the cookbook ‘WILD” by Sarah Glover. I first heard about Sarah on a podcast which was all about how she created her cookbook. I was obsessed and jumped online to follow her on Insta and ordered her cookbook straight away. The photography by Luisa Brimble is insane and makes me want to set up a campfire every weekend! I decided to try out Sarah’s recipe for baked apples for our breakfast and it was so delicious we went and bought more apples for the next morning!
Breakfast Apples by Sarah Glover
- 4 golden delicious apples (or any good cooking apples)
- 1/2 cup rolled oats
- 1/2 cup desiccated coconut
- 1/2 cup almond meal
- 1/2 cup pepita and sunflower seeds
- 1/2 cup brown sugar
- 3 teaspoons ground cinnamon
- 1 cup coconut oil or butter, softened
- Yoghurt to serve
Note – Can be cooked in a moderately hot oven (190C)
Light your camp fire and let it burn down until you obtain a medium heat.
Using a corer or knife, take out the core and some of the flesh to make a well in the middle of the apple.
In a medium bowl, toss together the rolled oats, coconut, almond meal, seeds, sugar, sultanas and cinnamon. Add the coconut oil or butter and mix until the oat mixture is well coated in the oil or butter. It should start to form a dough when you squish it in your hands. Stuff the apples with the oat filling and wrap them in foil.
Place the apples in the coals of the fire – try not to give them direct flame or it will burn the apple skin and not allow the apple flesh to cook slowly. Sarah suggests to cook for about 20 minutes, but our fire was super hot (we were a bit impatient and still had a lot of flames) so 20 minutes was a bit too long. The second morning we cooked them for 10 minutes and they were much better. When you open the foil the apple should be bubbling and soft. Pull from the fire (pick off any charcoal caused by impatience) and serve with yoghurt.
Special mention to Laura who was challenged to make poached eggs on the campfire. We all doubted she could, and despite no one actually having any room for any more food, she poached up 3 eggs and served them with smoky bacon. Perfect consistency of that yolk as well! Potentially the campfire challenge winner but we won’t talk about that too much 😉