Simple camping-style recipes
Simple and delicious.
When it comes to cooking while on holidays, these two factors are more welcome than ever.
And thanks to our friends at Simply Energy, we have compiled a selection of tasty dishes that can be whipped up with ease at a BIG4 park.
Whether it’s breakfast, lunch, or dinner, cook up a storm in style, simply.
BIG4 members unlock great rates and other benefits from Simply Energy – find out more
Serves: 4
Ingredients
8 eggs
100g tomato, chopped
100g bacon, diced
½ cup cheese, grated
2 shallots, ends trimmed, thinly sliced
2 tbsp fresh parsley
Salt and pepper
Method
1. Crack 2 eggs (per person) into a zip lock sandwich bag.
2. Squeeze in palms of hands until eggs are mixed in the bottom of bag.
3. Add finely chopped ingredients and parsley.
4. Add salt and pepper and tablespoon of grated cheese and squeeze until mixed well.
5. Squeeze air out of bag and zip lock.
6. Boil a pot of water on flame or camp kitchen stove.
7. Turn water down to a gentle bubble and place bags in (zip lock at top).
8. Leave in water for 14min.
9. Once cooked, take out and roll onto plate.
Contributor: John McCorquodale.
Serves: 4
Ingredients
4 firm tomatoes
1½ tbsp butter
2 rashers bacon
½ cup corn kernels
½ cup fresh breadcrumbs
¼ cup cheese, grated
1 small onion or 2 shallots, chopped
Salt and pepper
Method
1. Select firm tomatoes and cut off a slice from the top of each one.
2. Carefully scoop out the flesh of each tomato, set aside.
3. Fry onion and chopped bacon in butter on a BBQ plate until golden brown.
4. Add corn, breadcrumbs, cheese, and chopped tomato pulp. Season to taste.
5. Spoon filling into tomato cases.
6. Place in a greased camp oven and heat through for approx. 15min.
Contributor: Denise Eldridge.
Serves: 2-4
Ingredients
1 cup rolled oats
½ cup apple juice
½ cup natural yoghurt, plus extra to serve
1 apple, grated
¼ cup blueberries (frozen or fresh)
¼ cup strawberries, to serve
Nuts to serve (chopped almonds, macadamias, or cashews)
Method
1. Grate the apple.
2. Mix the grated apple, rolled oats, blueberries, apple juice, and yoghurt in a bowl until well combined.
3. Cover and place in the fridge for 1 hour or overnight.
4. If the muesli has been soaking overnight, stir through ½ cup of yoghurt.
5. If the muesli has been soaking for 1 hour, add a little extra yoghurt as desired.
6. Sprinkle strawberries and nuts over the top and serve.
Contributor: Katrina Reynolds.
Serves: 4
Ingredients
2 chicken breasts, diced
500ml chicken stock
1-2 x 400g cans creamed corn
4 x spring onions, chopped
2 eggs, beaten
Salt and pepper, to taste
Method
1. Use camping gas stove or camping kitchen stove, add chicken and stock to saucepan to cook for 10min until tender.
2. Add corn, and stir.
3. Sprinkle spring onions into mixture.
4. Poor egg mixture into soup, stirring vigorously with a fork until combined.
5. Season with salt and pepper, to taste.
Contributor: Reidena Brown.
Serves: 4
Ingredients
6-8 wholemeal wraps
Half-a-bunch basil leaves, roughly chopped
1 handful pine nuts, toasted
1 bunch parsley
250g pumpkin, cubed
1 packet of rocket or baby spinach leaves
2-3 tomatoes, diced
1 tbsp olive oil for frying
Dressing:
¼ cup lemon juice
1 tbsp olive oil
½ garlic, crushed
Method
1. Fill saucepan half-full with water.
2. Add pumpkin and cook on stove until pumpkin is almost soft (alternative option is to microwave the pumpkin).
3. Preheat frying pan with olive oil.
4. Add cooked pumpkin to frying pan and fry until golden brown.
5. Place all remaining ingredients together in a mixing bowl, mix well.
6. Add pumpkin, and combine.
7. To prepare dressing; mix all ingredients together in a small bowl.
8. Place filling on wrap bread and add dressing. Roll up the wrap.
Contributor: Sara Toscan.
Serves: 2-4
Ingredients
1 or so cups of rice (preferably brown)
2 or so cups of stock
1 tin diced tomatoes
1 small tin baby corncobs (drained)
1 small tin green beans (drained)
1 large tin of tuna in spring water
Method
1. In a large saucepan, boil the rice in the stock for 10min.
2. Add all the canned ingredients. Add the tuna brine if more liquid is needed.
3. Boil for 10-15min, stirring occasionally, until the liquid is mostly gone, and serve hot.
You could add any number of other ingredients, such as sautéed onion, spring onions, or other chopped veggies.
Contributor: Robyn Harvey.
Serves: 4
Ingredients
500g minced beef
1 tbsp olive oil
1 jar tomato pasta sauce
1 jar of water (use pasta sauce jar)
1 tsp garlic
1 tsp chilli
1 beef stock cube
1 tbsp chilli or capsicum pesto
Parmesan cheese
1 pkt thin spaghetti
Method
1. Heat a splash of olive oil in pot on camp stove or BBQ.
2. Fry off the mince.
3. Put the mince and all other ingredients into the slow cooker and turn on low and leave for the day.
4. When you return, cook the thin spaghetti for 10min in boiling water and then drain.
5. Mix together in the slow cooker and serve.
Contributor: Lynn Armstrong.
Serves: 6
Ingredients
1kg mixed seafood
1 onion, sliced
1 tsp oil
¼ cup sweet chilli sauce
250ml cream
1 tbsp cornflour, to thicken
Bread rolls/loaf or rice/pasta to serve
Method
1. Sauté onion in oil.
2. Add seafood.
3. Stir gently in its own juices until seafood starts cooking.
4. Add sweet chilli sauce.
5. Thicken with cornflour, mixed with a little water, to suit the meal: thicken less for chowder, more for a meal served with rice or pasta.
6. Add cream to suit the desired consistency.
7. Takes approx. 15min.
Serving suggestion: Works great as chowder in bread rolls/loaf. As a meal, it’s best served with rice more than pasta.
Contributor: Janice Evans.
Serves: 4
Ingredients
3 chicken breasts thinly sliced
1 packet (contains 2 sachets) Kan Tong Inspirations udon noodles
Fresh mixed stir fry vegetables e.g. broccoli, cauliflower, carrot, red cabbage, snow peas, or alike
½ bottle of MasterFoods bottle of soy, honey, and garlic marinade mixed with 1½ cups water
1 onion chopped
1 tbsp olive oil
½ tsp Chinese five spice
½ tsp ground ginger
½ tsp ground coriander seed
1 tsp garlic
1 tsp mild chilli sauce (optional)
2 tsp corn flour mixed with a little water
Method
1. Fry chicken, onion, and garlic in a large pan with olive oil until chicken is cooked through.
2. Add Chinese five spice, ground ginger, and coriander (chilli sauce optional); add marinade, water, and vegetables – stir in to combine flavours. Simmer over low heat for 5min with lid on.
3. Add noodles, and stir to separate.
4. Add cornflour a little at a time to thicken juices.
5. Turn off heat and stir to combine juices, veggies, and noodles.
6. Ready to serve immediately.
Contributor: Kathleen Spurr.
Serves: 2
Ingredients
1 chopped onion
1 cup grated cheese
4 eggs
1 cup chopped mushrooms
1 cup of diced ham
Salt and pepper for seasoning
Method
1. Fry onion, add mushrooms and ham, and stir. When reasonably cooked, add beaten eggs (2 eggs for 2 people).
2. Sprinkle grated cheese on top, put lid on fry pan, and turn off heat after about 1min. Rest for 1min.
3. Serve on toast or with mashed potatoes.
Contributor: Danielle Masseen.
Serves: 6
Ingredients
1 cup self-raising flour
1 cup green apples, peeled and sliced
1 cup brown sugar
2 tbsp butter
2 cups boiling water
¼ cup milk
1 pinch salt
½ tsp ground cinnamon
Method
1. Preheat oven to 180°C or warm Dutch oven over fire.
2. Sift flour and salt together in mixing bowl.
3. Add chopped apple and milk.
4. Mix into scone dough either as a whole cake or small dumplings and place into greased baking dish/Dutch oven.
5. In a jug, blend together brown sugar, water, and butter.
6. Pour over dough and sprinkle with cinnamon.
7. Bake for approx. 20-30min until golden brown.
Serving suggestion: Serve with cream or ice cream.
Contributor: Nicole Pardon.
Serves: 4
Ingredients
1x 400g tin sweetened condensed milk
500g dark chocolate
75g butter
1 tsp vanilla
Optional extras: Lolly snakes, M&Ms, nuts, or any of your favourite sweets
Method
1. Melt condensed milk, chocolate, butter, and vanilla in a saucepan on a low heat without bringing to the boil.
2. Stir until thick and then add any of your optional extras, if desired.
3. Pour mixture onto a baking paper-lined slice tin.
4. Refrigerate until set and cut into bite-sized pieces.
Contributor: Diane Law.
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