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Recipes from around the world


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More from Outdoor Living Newsletter January Outdoor Living Newsletter
 
Father and son having a beach picnic
These recipes will allow you to blend your loves of camping, cuisine, and culture.

Although camping does limit culinary choices, being on the road does not mean you cannot be adventurous with meals. Here are some ideas for dishes from around the world. Enjoy.

Aussie Damper for 6

Damper is a simple, traditional Australian unleavened bread baked in the hot coals of a campfire. The following is a modern version that you can bake in your oven or try on your campfire.

Ingredients

  • 2 cups self-rising flour
  • ½ teaspoon salt
  • 1-1½ cups milk
  • 2 teaspoons sugar
  • 2 teaspoons butter
  • Extra flour, as needed

Instructions

  1. 1.  Mix flour salt and sugar together in a bowl.
  2. 2.  Rub in the butter until fine crumbs form.
  3. 3.  Add milk slowly and mix to form a soft dough.
  4. 4.  Knead lightly on a floured board until smooth.
  5. 5.  Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.
  6. For oven cooking
  7. 6.  Grease and dust with flour a round cake tin, you can use a flat baking pan.
  8. 7.  Place the dough in the pan and bake at 375F for 30-40 minutes.
  9. For campfire cooking
  10. 8.  Grease the camp oven (Dutch oven) and dust with flour.
  11. 9.  Add the dough and cover.
  12. 10.  Place in your campfire, cover with hot ashes and coals and bake for about 30 minutes.

You'll know the loaf is done if it sounds hollow when you tap it. Cut the loaf into moderately thick slices and serve while still warm. Top with butter, syrup, or your favorite jam.

Chinese Stir-Fried Duck with Noodles for 4

Ingredients

  • 1 egg white, lightly beaten
  • 3 tablespoons dry sherry
  • 5 tablespoons vegetable oil
  • 4 level teaspoons corn flour
  • ¼ teaspoon salt
  • 1 lb boneless duck breast, skinned and cut into thin strips*
  • ¼ pint chicken stock
  • 3 tablespoons soy sauce
  • 6 spring onions, trimmed and lightly sliced diagonally
  • 8 oz fine Chinese egg noodles
  • 2 tablespoons sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons butter
  • Extra flour, as needed
  • 1 level tablespoon root ginger, peeled and grated
  • 2 cloves garlic, peeled and crushed
  • 4 oz button mushrooms, wiped and thinly sliced
  • 3 medium carrots, peeled and cut into matchstick strips
  • 8 oz broccoli florets
  • 1/8 teaspoon crushed chilies
  • * Chicken or turkey may be substituted for duck

Instructions

  1. 1.  Mix together the egg white, 1 tablespoon of sherry, 1 tablespoon of vegetable oil, 1 teaspoon of corn flour, and half the salt in a bowl. Add the duck strips cover and leave to stand for 20 minutes, stirring occasionally.
  2. 2.  Meanwhile, mix together stock, soy sauce, and the remaining sherry and corn flour in a small bowl and set aside.
  3. 3.  Heat 3 tablespoons of the remaining vegetable oil in a wok or large frying pan and stir-fry the duck strips in it over a high heat for 3 minutes. Set aside on a plate.
  4. 4.  Heat the remaining vegetable oil for 1 minute and stir-fry the spring onions, ginger, and garlic in it for 30 seconds. Add the mushrooms, carrots, broccoli, crushed chilies, and the rest of the salt and stir-fry for 1 minute. Pour in the stock mixture and bring to the boil. Reduce the heat cover and simmer for 2 minutes.
  5. 5.  Meanwhile, cook the Chinese egg noodles. Put the duck back into the wok or pan and heat through for 2 minutes. Then, stir in a tablespoon of the sesame oil.
  6. 6.  Drain and toss the noodles with the remaining sesame oil. Arrange the noodles on a large dish and spoon the duck mixture on the top and serve with crusty bread.

Russian Beef Stroganoff for 6

Ingredients

  • 1 ½ lbs filet beef
  • 4 oz butter
  • 1 large onion, peeled and finely chopped
  • 1 small clove garlic, crushed
  • 8 oz mushrooms, washed and sliced
  • 3 fl oz dry white wine
  • Salt
  • Freshly ground black pepper
  • ½ pint sour cream

Instructions

  1. 1.  Cut the beef into ½ inch thick slices and flatten them between two pieces of greaseproof paper with a rolling pin. Cut each piece into strips ½ inch wide and 3 inch long.
  2. 2.  Melt half the butter in a large frying pan. Add the beef and fry briskly for 3 minutes, or until browned. Remove and place on a plate.
  3. 3.  Add the remaining butter to the pan and fry the onion and garlic until transparent. Stir in the mushrooms and cook until tender. Stir in the wine heat through and season to taste.
  4. 4.  Add the beef to the sauce, reheating as needed. Remove the pan from heat to ensure the sauce is not boiling and stir in the sour cream. If the sauce boils, the cream will curdle.
  5. 5.  Serve with boiled rice or noodles and a side salad.

A vegetarian version of this recipe can be made as a mushroom stroganoff. Just omit the beef and start at step 3. Put all of the butter in the pan and simply double the amount of mushrooms.

Indian Curried Chicken and Rice for 4

Ingredients

  • 1 oz butter
  • 1¼ lb boneless chicken breasts, skinned and cut into strips
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 large onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and crushed
  • 3 oz mild curry paste
  • 8 oz long grain white rice
  • ¾ pint chicken stock
  • 14 oz canned chopped tomatoes
  • 12 oz cauliflower florets
  • 2 oz raisins
  • 4 oz frozen peas
  • ¼ pint natural yogurt

Instructions

  1. 1.  Melt the butter in a large, flameproof casserole and cook the chicken strips in it over a moderate heat for 5 minutes, or until they are no longer pink. Move them to a plate and season with salt and pepper.
  2. 2.  Fry the onion and garlic in the casserole until they are softened. Add the curry paste, rice stock tomatoes, cauliflower florets, and raisins. Slowly bring to the boil. Reduce the heat, cover, and let it simmer for 15 minutes stirring occasionally.
  3. 3.  Put the chicken back in the casserole and stir in the peas. Cover and bring back to the boil. Then, reduce the heat and simmer for 10 minutes, or until the rice is cooked and the liquid has been absorbed. Take the casserole off the heat, stir in the yogurt, and serve.

North African Tajine of Lamb for 4

Ingredients

  • 9 oz dried fruit salad, soaked overnight in cold water
  • 2 lb boneless leg of lamb, trimmed of fat and cubed
  • 1 lb onions, peeled and chopped
  • 1 level teaspoon ground coriander
  • ½ level teaspoon ground ginger
  • 1 stick cinnamon
  • ½ lemon
  • ½ level teaspoon salt
  • Freshly ground black pepper
  • 6oz couscous, soaked in ¾ pint of lukewarm water OR 1½ lb cooked rice

Instructions

  1. 1.  Pour the liquid from the soaked-overnight dried fruit into a measuring jug; make up to a pint with water and set the fruit aside. Pour the liquid into a large saucepan and add the lamb, chopped onions, coriander, ginger, and cinnamon. Pare off a large strip of lemon rind from the lemon and add it to the pan with one tablespoon of the lemon juice. Add the salt and some pepper and stir well.
  2. 2.  Bring to the boil then reduce the heat. Cover and simmer, gently stirring occasionally for 1 hour. Stir in the dried fruit cover and simmer for another 45 minutes, or until the fruit is soft and the lamb is very tender.
  3. 3.  About 15 minutes before you finish cooking, fit a steamer or large metal sieve above the lamb and put the couscous or rice in it. Cover it with a tight fitting lid or foil and let the steam from the lamb heat it until it is light and fluffy. Stir the lamb occasionally, so that is does not stick to the pan. Serve garnished with a twist of lemon rind.

Mediterranean Grilled Fish and Vegetables for 4

Ingredients

  • 1 tablespoon fresh tarragon, chopped OR 2 level teaspoons dried tarragon
  • 6 tablespoon olive oil
  • 4 halibut, salmon, or cod steaks
  • 4 small whole garlic bulbs, with the papery outer skins removed
  • 2 tablespoons fresh parsley, chopped
  • Freshly ground black pepper
  • 1 lb Aubergines, trimmed and thickly sliced
  • 4 medium tomatoes, halved
  • 8 thick slices French bread

Instructions

  1. 1.  Mix the tarragon with 2 tablespoon of the olive oil. Spoon the mixture over the fish steaks and set aside.
  2. 2.  Place the garlic bulbs on a piece of heavy duty foil and sprinkle them with a little of the remaining oil and 2 teaspoons of the chopped parsley. Fold the foil around the bulbs and seal well.
  3. 3.  Put the barbecue rack 6 inches above the white-hot coals. Place the foil wrapped garlic in the center of the rack and cook for 20 minutes, turning frequently.
  4. 4.  Mix the remaining oil with the rest of the parsley and some pepper and brush it over the slices of aubergine. Add the aubergines to the grill for 10-15 minutes, brushing them with the oil and parsley and turning them occasionally. Place the fish steaks and tomatoes on the grill and cook for 5-7 minutes, until the fish flakes easily. Turn the fish and tomatoes halfway through the cooking and brush them with oil and parsley when necessary.
  5. 5.  Shortly before you finish cooking, toast the French bread on the grill until lightly browned.
  6. 6.  Unwrap the garlic bulbs and serve with the fish steaks, aubergines, tomatoes, and French bread.

Italian Vegetarian Penne with Peppers and Mozzarella for 4

Ingredients

  • 12 oz Penne*
  • 2 tablespoons of olive oil
  • 1 large onion, peeled and thinly sliced
  • 1 large green pepper, deseeded and cut into thin strips
  • 1 large red pepper, deseeded and cut into thin strips
  • 1 large yellow pepper, deseeded and cut into thin strips
  • ½ level teaspoon each of dried oregano
  • ½ level teaspoon each of dried basil
  • ½ level teaspoon salt
  • Freshly ground black pepper
  • 2 cloves of garlic, peeled and crushed
  • 8 oz mozzarella cheese
  • 1 oz Parmesan cheese, grated
  • * Any pasta shape, such as bows shells or spirals can be used.

Instructions

  1. 1.  Put the penne onto cook. Meanwhile, heat the oil in a large frying pan for 1 minute. Then, sauté the onion, peppers, dried oregano, dried basil, salt, and some black pepper for about 10 minutes, stirring occasionally until softened. Mix in the garlic and cook for another 2 minutes.
  2. 2.  Drain the penne then put back in the pan. Stir in the mozzarella cover and leave to stand for 1-2 minutes until the cheese has melted. Lightly toss the pepper mixture with the penne.
  3. 3.  Place the mixture onto a heated serving dish and sprinkle with the Parmesan and serve.

French Haddock Provencale for 4

Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, peeled and finely chopped
  • 1 clove of garlic
  • 2 oz mushrooms, washed and sliced
  • 1 8 oz can of tomatoes
  • 4 fluid oz dry white wine
  • Salt
  • Freshly ground black pepper
  • ½ teaspoon dried thyme
  • 2oz butter
  • 4 haddock portions

Instructions

  1. 1.  Heat the olive oil in a saucepan and fry the shallots and garlic until transparent. Stir in the mushrooms and cook gently for 4 minutes. Add the tomatoes, wine, seasoning, and thyme and bring to the boil. Reduce to simmer point and cook gently, stirring occasionally for 20 minutes.
  2. 2.  Heat the butter in a large frying pan and fry the haddock for 2 minutes on the either side. Pour over the sauce and simmer for 10 minutes. Taste and adjust the seasoning.

English Slacker Shepherd's Pie for 6

Ingredients

  • 2 cans corn beef
  • 1 can baked beans
  • 1 can chopped tomatoes
  • 1 onion, chopped
  • Tomato puree
  • 1 stock cube
  • 1 packet of instant mashed potatoes

Instructions

  1. 1.  Preheat the oven to 375F.
  2. 2.  Mash the corned beef in a large ovenproof dish.
  3. 3.  Add the baked beans, chopped tomatoes, onion, and tomato puree. Crumble in the stock and season with salt and pepper. Soften the mixture with a little boiling water and stir it thoroughly to get everything mixed well.
  4. 4.  Top the pie with the instant mashed potatoes made according to the instructions on the packet.
  5. 5.  Bake the pie for about 45 minutes, until the sauce is bubbling and the potato topping is crisp and golden in places.
  6. 6.  Make the potato slightly less boring by adding a little milk, single cream, or grated cheese.

Mexican Spicy Chicken for 4

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves of garlic, peeled and thinly sliced
  • 1½ lbs of boneless chicken breasts, skinned and cut into small cubes
  • ¼ level teaspoon of salt
  • 1 level teaspoon of chili powder
  • 14 oz canned chopped tomatoes
  • 6-8 oz frozen green beans
  • 8 oz cooked red kidney beans
  • 2 fresh green chilies, de-seeded and finely chopped
  • 2-3 teaspoons of unsweetened cocoa powder, blended with 2 tablespoons boiling water
  • ½ level teaspoon ground cinnamon
  • 2-3 level tablespoons of fresh coriander, finely chopped
  • 1 tablespoon fresh lime juice
  • ½ oz pumpkin seeds
  • 8 flour or corn tortillas, warmed

Instructions

  1. 1.  Heat the oil in a large, flameproof casserole and gently cook the garlic in it over a low heat for 1 minute. Stir in the chicken, add the salt, and cook for about 15 minutes, until the chicken pieces are lightly browned.
  2. 2.  Stir in the chili powder and cook for 1 minute. Then, add the tomatoes, green beans, kidney beans, chilies, cocoa mixture, cinnamon, and coriander. Bring to a boil then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked.
  3. 3.  Stir in the limejuice and sprinkle the pumpkin seeds over the top, serve with the tortillas.
  4. 4.  Corn Chips, sour cream, or sliced avocados can be served as an accompaniment or in place of the tortillas.
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1 comment(s) so far...

Yum Yum Yum Yum, it all sounds good! Cannot wait to try it :) Does anyone have any favorites that they have tried?

By SarahWong on 1/15/2011 4:46:11 AM
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