The outdoor campfire has played an important role since time immemorial. It warms the body, dries clothing, repels animals, serves as a distress signal, and allows hot meals to be prepared in a relaxed manner.
Wild cuisine recipes around the campfire
But before you start, dry firewood is stacked into a kind of pyramid and lit. Once the fire is blazing, more wood can be added as needed.
Now is the perfect time to start cooking romantic meals in the great outdoors. There are cooking methods and great recipe ideas that are surprisingly simple. If you like, you can put together your own personal campfire menu for any occasion.
Cooking methods, recipe ideas, and preparation
Our ancestors cooked in hollowed-out stone pots or grilled their prey over an open fire. Today, however, we use kettles, pots, pans, grills, and skewers. In addition to very simple survival methods, there are of course very modern techniques, including the appropriate cooking utensils. Here are a few recipes to try out and enjoy.
Stick bread varieties
Ingredients for 6 people
1 kg flour
2 cubes fresh yeast
500 ml water
80 g butter at room temperature
3 tbsp sea salt
1. Put the flour in a bowl. Make a well in the center and crumble the yeast into it. Add a little lukewarm water so that some of the flour and yeast combine to form a pre-dough. Cover and leave to rise for 20 minutes.
2. Add the remaining water, butter, and salt and knead everything vigorously. Cover again until the dough has doubled in size.
If you want more flavor, you can add herbs, spices, grains, cheese cubes, olives, dried tomatoes, or bacon cubes to the dough—there are no limits to your creativity!
3. Divide the dough into portions, shape into rolls, and wrap them around the tip of a thin stick. Hold the wrapped dough close to the embers, leaving a little space between them. Turn occasionally until the bread is golden brown all over. Eat straight from the stick.
Tip: Remove any bark from the sticks and soak them in water. This will prevent them from burning. Sticks can also be used to roast delicious sausages, whole fish, shish kebabs, or vegetable skewers.
Hearty stew
Ingredients for 6 people
6 onions
4 cloves of garlic
2 fresh bell peppers
1 chili pepper
4 tbsp oil
1 kg ground beef
2 cans peeled tomatoes
6 peeled, diced potatoes
1 can corn
1 can red beans
1 can white beans
Salt, pepper
1 bunch fresh marjoram
- Dice the peeled onions and garlic. Remove the seeds from the bell pepper and chop it finely with the chili pepper. Hang or place the kettle or pot over the campfire. Wait until it is hot enough.
- Add oil, onions, bell peppers, and chili peppers and sauté until translucent. Add ground meat and fry well.
- Add the canned tomatoes and potatoes to the minced meat, season generously with salt and pepper. Simmer slowly for about 45 minutes, stirring occasionally. Add a little water if necessary to prevent burning.
- Now drain the corn and beans and add them to the pot. Season to taste again, chop the fresh marjoram, add it to the stew shortly before serving, stir and let it infuse briefly.
Instead of ground beef, you can use goulash, saddle of venison, smoked pork loin, or poultry.
Tip: Stick bread or baked potatoes are ideal side dishes. Wrap the potatoes tightly in foil, cover them, and cook them in hot ashes for 30 minutes.
Without a pot, etc.
Nomads used to cook their food without using cookware, but instead cooked it in a traditional clay coating. Clay is needed for this special preparation method. It is available in craft, art, or hardware stores. Puter de Luxe in a clay coating
Ingredients for 6 people
2 to 3 kg clay (depending on the size of the poultry)
1 fresh, gutted turkey
3 cloves of garlic
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons tomato paste
1 lime
6 tablespoons freshly chopped mixed herbs (thyme, mint, rosemary)
Sea salt, pepper
Vegetable leaves
1. Crush the garlic and add the oil, honey, tomato paste, lime juice, and herb mix. Mix all ingredients into a creamy paste and season with salt and pepper. Wash the turkey and pat dry. Rub the delicious seasoning mixture on the outside and inside. If you like, you can prepare and marinate the turkey a day in advance! Tie the turkey legs tightly together and wrap the entire bird in vegetable leaves (banana, savoy cabbage, wild garlic).
2. Knead the fresh clay vigorously to remove any air bubbles. Roll out the "clay dough" with a rolling pin. Now completely cover the turkey with the mixture.
Tip: Simply fill any holes with a little clay and water.
3. Place the turkey in a layer of embers about 10 to 20 cm high. When the clay is dry, cover the Deluxe Clay Turkey completely with the hot embers. Depending on the weight, cooking takes 2 to 3 hours. Then remove the baked clay lump from the embers. Open it carefully with a hammer, as extremely hot steam will escape. Serve with fresh salad, baked potatoes, or bread on a stick.
Chocolate banana mishap
Ingredients for 6 people
6 ripe bananas
1 bar of chocolate
1. Simply cut 1.5 to 2 cm deep into the banana peel (including the flesh) with a knife. Place chocolate pieces into the flesh in the prepared opening.
2. Place the bananas in the flame-free fire. Be careful to ensure that the open side is facing upwards. Wait until the banana peel turns dark brown. The chocolate should begin to melt slightly. Carefully remove and enjoy the dessert.