Campfire cook-out
PREPARATION TIME 20 minutes COOKING TIME 40 minutes SERVES 4-6 INGREDIENTS
Skewered corn
● 2 corn-on-the-cob, sliced into 5cm discs ● 50g butter ● 1 tsp Cajun spice mix ● a pinch of salt
Hot dogs
● 6 hot dogs ● 6 hot dog buns ● tomato ketchup, American mustard and crispy onions, to serve
Smoky beans ● 400g can baked beans in tomato sauce ● 1 tsp smoked paprika ● a pinch of chilli powder ● 1 tsp ground cumin ● a sprig of fresh rosemary or thyme
Corned beef hash
● 400g potatoes, diced ● 1 large onion, sliced ● 2 tbsp olive oil ● a knob of butter ● 1 garlic clove, chopped ● a few sprigs of fresh thyme ● 1 green chilli, chopped ● 340g can corned beef ● 1 tbsp Worcestershire sauce ● ½ tsp salt ● ½ tsp cracked black pepper ● 4 eggs ● a drizzle of sriracha sauce
Equipment
● a large rectangular metal tray with shallow sides and metal skillets
METHOD
1 To make the skewered corn, pierce the corn discs with a skewer. Grill for about 8–10 minutes, turning frequently. Mix the butter with the Cajun spice and slather it all over the cooked corn. Serve with a sprinkle of salt and extra Cajun spice mix.
2 To make the hot dogs, fry in a little olive oil in a frying pan on a medium heat and cook until charred, turning once. Serve in split hot dog buns with ketchup, mustard and crispy onions.
3 To make the smoky beans, add the beans to a small saucepan, stir in the spices and slide in the sprig of rosemary or thyme. Place on a medium heat until warmed through, then serve straight from the pan.
4 To make the corned beef hash, fry the potatoes and onions in olive oil on a medium heat for 10 minutes. Stir in the butter, garlic, thyme leaves (save some for garnish) and chilli. Cook for 2 minutes, add the corned beef and Worcestershire sauce. Season with salt and pepper and cook until piping hot. In another pan add a splash of oil and fry the eggs so they are crispy around the edges and slide on top of the hash. Finish with thyme leaves, any leftover chilli and a drizzle of Sriracha hot sauce.