Caroline Velik Food Stylist. Real Living. Camping food

Camping. Real Living

In Camping food, Real Living by Caroline Velik1 Comment

  • Caroline Velik foodstylist. Real Living. Camping food
  • Caroline Velik foodstylist. Real Living. Camping food
  • Caroline Velik foodstylist. Real Living. Camping food
  • Caroline Velik foodstylist. Real Living. Camping food

Lumberjack cake
You could make this in a round tin if you like, but a rectangle will be easier to transport.
Serves 6
Prep time 20 minutes
Cooking time: 1 hour + 15 minutes

EQUIPMENT Vegetable peeler;sharp knife; sieve; 14cm x 24cm cake tin; baking paper; 2 mixing bowls; wooden spoon; electric beaters; skewer; small saucepan
2 medium Granny Smith apples, peeled, cored and cut into small pieces
1½ cups chopped dates
1 tsp bicarb soda
1 cup boiling water
125g butter, plus extra
to grease tin
1 cup sugar
1 egg
1 tsp vanilla extract
1½ cups plain fl our, sifted
½ tsp salt
Topping
½ cup brown sugar
3 tbsp butter
1⁄3 cup milk
¾ cup shredded coconut
1. Preheat oven to 180°C (160°C fan-forced). Grease tin and line with baking paper.
In bowl mix apples and dates with bicarb soda. Pour boiling water over and leave to cool until lukewarm.
2. Beat butter and sugar until pale and fluffy. Add egg and vanilla and beat well. Stir flour into mixture alternately with apple and date mixture.
3. Pour into tin and bake for 1 hour or until skewer inserted in middle comes out clean.
4. Make topping Mix brown sugar, butter, milk and coconut in small saucepan over low heat until butter melts. Spread over cooked cake.
5. Return cake to oven and bake for another 15 minutes until topping is golden brown and crunchy. Let cool before slicing.

Beans with smoky bacon and maple syrup
Cook these delicious beans in a pot on the barbecue or campfire, or in a camp oven – a lidded pot that rests on hot coals. If you prefer, you
could use 500g dried cannellini beans, which have to be soaked in cold water for 6 hours, then cooked in fresh water for 90 minutes before adding to the mix in Step 2. You could also make the sauce at home and add the beans at the campsite.
Serves 6
Prep time 5 minutes
Cooking time 15 minutes

EQUIPMENT Sharp knife; large saucepan with lid (or camp oven); wooden spoon

2 tbsp olive oil
4 rashers middle bacon, sliced thinly
1 onion, diced
400g tin chopped tomatoes
1 tbsp brown sugar
4 tbsp maple syrup
2 tbsp Worcestershire sauce
2 x 400g tins cannellini beans, drained
1 dried bay leaf
1 tsp salt
½ tsp ground black pepper
1. Heat oil in cooking vessel and gently fry bacon and onion for about 5 minutes.
2. Add tomatoes, sugar, maple syrup and Worcestershire sauce. Stir well. Add beans and bay leaf. Season with salt and pepper.
3. Cover and cook for 10 minutes. Serve hot.

Potato gratin
We cooked our gratin in an old army-issue aluminium pan, which can be placed directly over a naked flame. You could also make it in a camp oven.
There’s no need to peel the potatoes – just give them a scrub if dirty.
Serves 6
Prep time 5 minutes
Cooking time 1 hour

EQUIPMENT Sharp knife; army pan, camp oven or baking tin; grater; mixing bowl; spoon; foil
2 tbsp butter
8 unpeeled potatoes, sliced thinly
2 cloves garlic, peeled and sliced
300ml cream
300ml milk
1 cup grated gruyère cheese
3 sprigs fresh thyme (optional)
Salt and ground black pepper

1. Grease your cooking vessel with butter then evenly layer potatoes and garlic in it.
2. In bowl, mix together cream, milk and cheese with thyme, salt and pepper.
Pour over potatoes.
3. Cover cooking vessel with foil and rest on hot coals of fire, or place on barbecue and close hood.
Cook for 1 hour or until potatoes are soft. Remove foil for final 15 minutes of cooking for extra-crispy top.
Serve hot.

Mediterranean fish and chorizo soup
You won’t believe how good this tastes on a cold day!
Serves 6
Prep time 15 minutes
Cooking time 30 minutes

EQUIPMENT: Sharp knife; large saucepan with lid; spoon

3 tbsp olive oil
1 onion, diced
3 chorizo sausages, sliced thickly
1 garlic clove, chopped finely
2 medium red capsicums, seeds removed, chopped
1 tsp Spanish paprika
2 dried bay leaves
6 fresh thyme sprigs
1 tbsp fresh oregano leaves
3 tbsp chopped fresh parsley
600g unpeeled baby potatoes (chats), halved
400g tin peeled tomatoes
1.5 litres chicken stock
800g thick, boneless fish fillets (such as trevally, blue-eye or ling), cut into large chunks
Salt and ground black pepper

1. Heat olive oil in saucepan. Add onion and cook for 5 minutes.
Add chorizo, garlic and capsicum and cook for a few minutes.
Add paprika, herbs and potatoes, and stir to coat in oil.
Add tomatoes and stock.
Cover and simmer for 15 minutes.
2. Add fish and cook for about 4 minutes or until fi sh is opaque – don’t overcook. Season with salt and pepper.
Serve.

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