There is nothing better than campfire food, but if you are stuck for ideas, try these simple recipes.
Cowboy chicken & bean stew
drizzle of oil
1 large chopped onion
1 clove of chopped garlic
6 chopped smoked streaky bacon rashers,
8 chicken thighs
1 tbsp smoked paprika
2 x 400g cans chopped tomatoes
200g barbecue sauce (measure by filling half a 400g can)
1 tbsp mixed dried herbs
2 x 400g cans pinto beans
Heat the oil in a large casserole dish with a lid. Add the onion and bacon, and cook over a medium heat for 15 mins, or the onions are starting to brown. Push to the side of the pan, add the chicken pieces until browned. Add the paprika, tomatoes, along with half a can (200ml) water, barbecue sauce, herbs, season to taste. Cover with a lid, gently simmer for 45 mins, stirring occasionally.
Once the chicken is cooked. Add the beans and simmer, uncovered, for 20 mins until the sauce is thickened.
225g self-raising flour
3 tbsp olive oil
For the topping
1 tsp olive oil
1 sliced onion
1 crushed garlic clove
250g pack cherry tomatoes, halved
4 tbsp passata
A handful freshly chopped basil leaves
50g grated cheddar
Heat the oil in a frying pan, add the onion and garlic and cook until golden. Add the tomatoes and passata, and simmer for 5-10 mins until the tomatoes are soft. Remove from the heat, stir in the basil, season, then allow to cool.
To make a soft dough, put flour into a bowl. Make a well in the centre, add the olive oil then add 6-7 tbsp warm water. Tip the dough onto a lightly floured surface and roll out to fit the frying. Put olive oil in the frying pan and heat. Press the dough into the pan and cook over a medium heat for 8-10 mins or until the base is golden.
We hope you enjoyed these recipes! We will be covering desserts in the next blog. Yum!