It’s summer and may be you have decided to take an adventurous trip and rest somewhere in a mountainous area in a camping tent far from the conveniences of home. It’s obvious that there are many things that you can not find in the place where you have decided to enjoy your adventure, so prepare these foods so you can celebrate nature by eating good, if you’re vegan, you can eat plant-based food too and by savoring lots of cruelty-free, delicious meals while outdoors.
Italian meatballs and a tomato sauce
Sitting around the camping fire, after pitching the tent, you can enjoy the Italian meatballs which you have prepared beforehand at home.
For 12 – 15 meatballs
For the balls
60 g soft white breadcrumbs
60 ml milk
400 g minced beef
200 g minced pork or a fat sausage
30 g grated Parmesan
a grating of nutmeg
2 tbsp finely chopped flat-leaf parsley and mint
For the sauce:
2 x 400g tins plum tomatoes
1 clove of garlic
3 tbsp olive oil
2 bay leaves
Preheat the oven to 220C/gas mark 7 and grease a baking tray. Put the breadcrumbs in a small bowl with the milk and leave until the bread absorbs the milk. Mix together with all the other ingredients for the meatballs and season with salt and pepper.
Mould them into roughly 40 g balls. Bake for 15 minutes ,turning them once, until they are just starting to brown.
Meanwhile, make the tomato sauce. Coarsely chop the tomatoes. Crush the garlic with the back of a knife. Heat the oil in a large, deep frying pan, add the garlic and cook gently over a low heat until the scent rises up from the pan. Add the tomato and bay leaves and simmer for 15 minutes, stirring and breaking up the tomatoes with the back of a wooden spoon until the sauce is thick. Season with salt and pepper, then add the meatballs and cook them in the sauce for a further 15 minutes.
For the vegetarians, this veggie dish would be perfect for your camping adventure:
Stuffed Sweet Peppers
- 4 peppers, halved lengthways through the stalk and deseeded
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- 2 x 125g balls mozzarella, sliced
- 2 tbsp black olives, chopped
- 1 tbsp chopped oregano
- 2 garlic cloves, crushed
Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
Pop on the barbecue, stuffed-side up for 12-15 mins until the pepper is nicely charred.
Campfire treats-spicy cashew nuts
Some snacks to accompany the beers would be perfect when you are all sat around the camp fire. Like spicy cashew nuts:
1 tbsp vegetable oil
2 finely sliced spring onions
pinch chilli flakes
1 very finely sliced lemongrass stalk
large pinch brown sugar
Beef, cheese & broad bean quesadillas
140 g frozen broad beans, podded if you want
2 sirloin or rump steaks, weighing about 450g/1lb in total
1 tbsp olive oil, for brushing
200 g medium cheddar, grated
8 flour tortillas
1 jalapeño pepper, chopped
1 large tomato, chopped
2 tbsp chopped coriander
Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.
Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.
Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil. Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.