Camping Fun with CH Morning Live
Going camping this weekend? Well here are a few recipes that you can take along with you to enjoy your time away and have delicious food and fun too. Whether you are camping or not, these recipes are tasty and can be made ahead or on site quickly to have a great camp out.
Kids Campfire Dessert
Classic toasted marshmallows can’t be beat, but trying some other flavours by the campfire will be a great ending to a weekend getaway. For adults or kids these are the right treat to enjoy with a scoop of vanilla ice cream if a freezer is close by.
2 ripe bananas, peeled
8 graham crackers or oatmeal cookies or 16 vanilla flavoured wafer cookies
1 bar (100 g) milk chocolate, chopped
2 cups (500 mL) vanilla ice cream (optional)
Place two large pieces of foil on work surface. Cut bananas into chunks and place in the middle of the foil.
Break graham crackers into big pieces and add to banana mixture. Sprinkle with chocolate. Fold up edges to form packet and place on top part of greased grill over medium heat for about 8 minutes or until chocolate is melted.
Spoon banana mixture into serving dish and top with ice cream.
Makes 2 to 4 servings.
Adult Campfire Dessert: Omit graham crackers and use amaretti cookies or 8 two bite brownies. Substitute 1 bar (100 g) dark chocolate with caramelized cocoa nibs for milk chocolate. Cook as above and drizzle with amaretto liqueur when ready to serve.
Peach Blueberry Dessert: Omit banana and chocolate. Use 2 ripe peaches, chopped and 1 cup fresh blueberries with the oatmeal cookies. Sprinkle with granulated sugar or drizzle with honey before grilling.
Lime Curry Wings
Not too spicy but very tasty. A fresh squeeze of lime on these adds a fresh citrus flavour. Cooking the wings in a pan first helps keep them moist and juicy on the grill after. The slight sticky sweetness of honey makes these a new summer grilling favourite.
2 tsp (10 mL) Thai red curry paste
1/2 tsp (2 mL) grated lime rind
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) fish sauce
2 tbsp (30 mL) each chopped fresh mint and coriander
2 lbs (1 kg) chicken wing drummettes
3 tbsp (45 mL) liquid honey
1 tbsp (15 mL) fish sauce
In small bowl, whisk together curry paste, lime rind and juice, fish sauce, mint and coriander. Place chicken wings into large resealable bag and pour in curry mixture. Move around to coat evenly. Seal bag and refrigerate for at least 1 hour or up to 24 hours.
Place wings and marinade into small aluminum foil pan and cover with foil. Place on grill over medium high heat and cook for about 20 minutes or until chicken is no longer pink.
Meanwhile, in small bowl, whisk together honey and fish sauce. Place wings on greased grill over medium heat and grill and brush with glaze, turning for about 10 minutes or until golden and crisp. Serve with lime wedges.
Makes 4 to 6 servings.
Tip: For a spicier version, increase Thai curry to 1 tbsp.
Hot Olive Cheese Potato Bread
Crisp crust on the outside, light fluffy potato flavour on the inside, all enhanced with the great flavour of fresh herbs and garlic.
1 loaf (400 g) potato scallion bread or 3 large oval baking potatoes
1/3 cup (75 mL) butter, softened
2 large cloves garlic, minced
1 tbsp (15 mL) chopped fresh parsley
1 tsp (5 mL) dried oregano
1/3 cup (75 mL) freshly grated Parmesan cheese
1/4 cup (60 mL) chopped pitted Kalamata olives
3 tbsp (45 mL) chopped anchovies fillets (optional)
Using serrated knife, slice bread into 3/4 inch (2 cm) slices almost all the way through, keeping loaf intact, like a fan.
In bowl, combine margarine, garlic, parsley and oregano. Spread on one side of each bread slice and place loaf on baking sheet. Sprinkle cheese, olives and anchovies,if using in between slices.
Bake in 400 F oven for about 20 minutes or until golden and crispy. Or alternatively, wrap in foil and place over medium high heat, turning occasionally for 10 to 15 minutes.
Makes 12 slices or 3 to 4 servings.
Bacon and Cheese Variation: Omit Parmesan, olives and anchovies. Sprinkle 1/2 cup (125 mL) shredded old cheddar, 1/3 cup (75 mL) bacon bits and 1 tbsp (15 mL) chopped chives.