CAMP GRUB JUST GOT GOOD

Haven Magazine - - WELLBEING - Words: Ge­or­gia Hard­ing

Don’t think be­cause you're camp­ing it’s too hard to cook nu­tri­tious meals. Put down the frozen sausages and step away from the (al­legedly danger­ous) onions and bread…

Ev­ery year, my fam­ily and I join the many Aus­tralian fam­i­lies camp­ing over the Christ­mas hol­i­days. I love get­ting back to ba­sics with cook­ing when we camp and even though I’m with­out the gad­getry of my home kitchen, I still man­age to pre­pare de­li­cious, healthy meals in our tiny camp kitchen. So, with the hol­i­day sea­son upon us, I thought I’d en­deav­our to in­spire you to de­velop a sim­ple, yet nour­ish­ing camp­ing menu with­out re­sort­ing to tinned beans and in­stant noo­dles. The great out­doors is also a great op­por­tu­nity to get your kids in­volved in help­ing pre­pare, cook and wash up too! IT’S ALL IN THE PLAN­NING! A healthy camp kitchen in­volves a lit­tle plan­ning. It’s a good idea to set aside a lit­tle time to work out roughly what you’ll be eat­ing for break­fast, lunch and din­ner for each day you’re away. Once you’ve done that, you can pre-buy the meats and other bits, freeze what you can and have all the dry stores packed and ready to go. I tend to think in terms of ingredients for meals which are a lit­tle flex­i­ble and which we can de­cide on the or­der of once we are there. We camp with a small We­ber bar­be­cue, one gas burner and very lim­ited kitchen­ware - so the meals have to be sim­ple – it doesn’t mean they won’t be com­pletely de­li­cious and very healthy too. THE MENU Break­fast ideas • I’ll be tak­ing a con­tainer of my toasted muesli (recipe on my web­site) to have with yo­ghurt and fruit some morn­ings. It can also be soaked overnight for a bircher-style muesli and dou­bles as a healthy snack too. • Cut up some fruit, top with nuts or muesli, wrap in foil and throw on the bar­be­cue for 10 min­utes for a de­li­cious break­fast (also a great dessert). • We al­ways plan for sev­eral cooked break­fasts with ba­con, egg, tomato, mush­rooms, avocado and greens. • Left­over meat and veg­etable are great cooked

into an omelette or scram­ble. Lunch ideas • Baked spuds. We of­ten wrap a potato or sweet potato in foil and bake it in the We­ber. To save gas we might do this the night be­fore whilst cook­ing a roast, pop in the fridge and just re­heat (or have cold) when we want to eat them for lunch the next day. We’ll stuff these with tuna, cheese and salad. You can also chop them up to make a rus­tic potato salad. • Meat pat­ties. I make these at home and freeze them ready for camp­ing. Use them as ham­burg­ers or put them into a pot with a jar of tomato puree (pas­sata) and sim­mer for spaghetti and meat­balls. • Tuna and chick­pea salad. I just chop up and grate a heap of salad leaves or veggies and mix through a can of tuna and a can of chick­peas with the juice of a lemon, olive oil and sea­son­ing. • Left­over Christ­mas meats are great for a salad or

sand­wich. Din­ner ideas • It’s al­ways a good idea to pre-make lasagna,

cur­ries or casseroles to re­heat and eat. • The We­ber makes a mean roast, so chicken and lamb shoul­der gen­er­ally ap­pear on our camp­ing menu which I al­ways serve with a big salad.

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