If you’re camping this winter (see our winter camping recommendations) you’ll need some hearty fare to keep the cold away.

Don’t resort to a can of beans in the camp fire. We have searched the web, our mother’s cookbooks and some dusty old Scout annuals to present to you, dear reader the first in an occasional series of gourmet camping recipes.

Dutch Oven Chicken and Dumplings

Chicken and Dumplings are delicious, warming and easy to cook in a single pot on a campfire.  You’ll need a Dutch Oven (a thick-walled iron cooking pot with a tight-fitting lid. A casserole dish will also do the trick) for this recipe.

Ingredients:
Serves 6
2 rotisserie chickens, meat taken off and pulled into pieces (or turkey)
2 tbsp canola oil
2-3 tbsp butter
Mix of herbs such as chopped rosemary and herbes de provence
1-3 tsp cayenne
1 medium onion, chopped
1 small shallot, chopped
1 ½ cups carrots, diced
1 cup celery, diced
3-5 cups chicken broth (or veggie with turkey)
salt/pepper
1-2 tbsp flour (to thicken)

Dumplings:
4 cups of Jiffy mix
1 1/3 cup milk
1 tbsp butter (I added this to the directions)

1. Heat 20 briquettes in campfire and remove 14, leaving the other 6 in the fire, place them on the side away from the fire.

2. Place dutch oven (lid on and pre-seasoned) over those 14 to begin heating.

3. Add canola oil after 30 minutes or so, then butter. When you see bubbles, add onion, celery, carrot, shallot, salt/pepper, herbs of choice and cayenne. When they begin to soften, add a small amount of broth, mix and place the lid on top for 10-15 minutes or until veggies are soft.

4. Add the chicken and enough chicken broth to cover. I added more briquettes to the bottom and a few on the lid at this point to really heat things up. Allow this to reduce a bit and heat the chicken, then you might need to add some flour to thicken, stirring it in the entire time.

5. Make dumplings in a bowl until you have a chunky mix and plop them over the chicken mix, 6 to 8 dumplings.

6. Place lid back on and cook 10-15 minutes or until the dough is cooked through. Ta-da!

Recipe and image courtesy of thedabble

Buying a Dutch oven

If the recipe has got you salivating there are a great selection of Dutch ovens available to suit most wallets.

Gourmet Winter Camping Recipes #1 – Dutch Oven Chicken and Dumplings is from Campr - Everything Camping

Margaret Bethray writes about her love of Bulgar wheat as a tasty, convinent camping food. If you have any camping experiences to share get in touch and we’ll send you a free camping essentials pack.

The No-fuss Wilderness Food

It’s a well-known fact that the food you eat at the end of a long hike is the tastiest food there is. Nothing is better at lifting the spirits, or has more flavour, as if with every mouthful you are tasting it for the first time.

So is there a point in putting together a meal that is any more than a boil-in-the-bag attempt at nutrition? Yes! But as with other aspects of camping, it isn’t always the most expensive, cutting-edge items that are worth the investment. Similarly, the old, tired stand-bys may need a little lift into the twenty-first century. Let’s leave out the pricey astronaut grub and the heavy tins of Spam and baked beans, and proceed to some ingredients that may just surprise you – and delight your taste buds.

It’s easy to appreciate the simplicity of a packet of quick-cook rice or couscous. But you’ll need to keep an eye on the time to avoid overcooking, and cleaning up becomes a chore if the rice has burnt to the bottom of the pan. Could there be something even cheaper, with no accompanying mess?

‘Bulgar Wheat: The Last Superfood

Bulgar Wheat

I discovered the answer in an old cookbook: bulgar wheat. This grain is an excellent source of carbohydrates, fibre and iron, and is free of preservatives and additives, which can’t be said for a flavoured couscous and easy-cook rice. One cup of bulgur wheat has fewer calories, less fat and more than twice the fibre of brown rice. It is available in health food stores and many supermarkets.

Bring to the boil 1½ cups of water and a pinch of salt. Stir in 1 cup of bulgar wheat – this is enough to feed 2 people because the kernels will expand as they absorb the water. Cover the mixture and leave it for 30 minutes (enough time to put up the tent).

Still keeping effort to a minimum, you can get creative. While the bulgar wheat is working its magic, soak some dehydrated porcini mushrooms or sun-dried tomatoes in a mug of hot water. These will add lovely flavour to the slight nuttiness of the bulgar wheat. For those needing to restore lost calories, chop up a few slices of chorizo or other smoked sausage to add to the mix.

For an Eastern touch, add ½ teaspoon of paprika and ¼ teaspoon of turmeric (or a generous pinch of curry powder) to the bulgar wheat while it is soaking. If you are feeling adventurous, try a few raisins and pine nuts as well. You can put together quite a few combinations over the course of a long trip.

When the bulgar wheat is ready – before adding anything – set aside whatever portion you think won’t be finished that night. With a little milk powder, a handful of dried cranberries or raisins, and a touch of sugar and cinnamon, any leftover bulgar wheat can be reheated in the morning instead of porridge. It will keep you going right up to lunch!

Organic food ideas

Campsite Cooking with Bulgar Wheat is from Campr - Everything Camping