A Fireside Festive Feast: Cooking December Faves with Camp Master

The holiday season – it’s all about fun, right? And what screams ‘good times’ more than a festive feast? But hey, why not spice it up this year by taking it outdoors? Picture this: your holiday favourites sizzling over a campfire, blending their aromas with that fresh, crisp outdoor air. You couldn’t write a better script!

Before you jump into your chef’s boots, make sure you’re kitted out with the right Camp Master tools. We’re talking braai essentials, sturdy cookware, reliable fire starters – the whole shebang. Preparation is key, folks! So, pack your essentials – ingredients, utensils, and don’t forget that holiday gees. Now that that is out of the way, let’s tuck into some recipes.

Appetisers to Get the Party Started:

  1. Roasted Chestnuts Over an Open Fire:
    • Ingredients: Fresh chestnuts.
    • Method: Score the tops of the chestnuts and place them in a Camp Master cast iron skillet. Roast them over a gentle campfire until they’re tender and the shells begin to peel back. Let them cool slightly before peeling and serving.
  2. Campfire Charred Brussels Sprouts with Balsamic Glaze:
    • Ingredients: Brussels sprouts, olive oil, salt, pepper, balsamic vinegar.
    • Method: Halve the Brussels sprouts and toss them in olive oil, salt, and pepper. Grill them on your Camp Master Folding Braai over the campfire until they’re charred and crispy. Drizzle with balsamic glaze before serving. Pro tip: use a bit of perforated tinfoil to hold the sprouts in place and still get that sought after char!
  3. Skewered Prawns with Garlic and Herbs:
    • Ingredients: Prawns, garlic, mixed herbs (like parsley and corriander), olive oil, lemon juice.
    • Method: Marinate the prawns in a mixture of crushed garlic, chopped herbs, and olive oil. Skewer them and grill over the campfire using your Camp master Folding Braai Stand and a braai grid until they are pink and cooked through. Finish with a squeeze of lemon juice.

Main Courses that Make the Season Bright:

  1. Roast Chicken, Campfire Style:
    • Ingredients: Whole chicken, marinade (olive oil, mixed herbs, crushed garlic, lemon juice).
    • Method: Marinate the chicken overnight in a mixture of olive oil, herbs, garlic, and lemon juice. Place it inside a Camp Master Potjie Pot. Cook over a medium campfire, turning occasionally, until the chicken is golden brown and cooked through. Use your Camp Master Coal Scoop to manage the heat of your coals like a pro!
  2. Fireside Honey-Glazed Ham:
    • Ingredients: Pre-cooked ham, honey, Dijon mustard, mixed spices (like cinnamon and cloves).
    • Method: Score the surface of the ham and apply a glaze made from honey, mustard, and spices. Wrap the ham in foil and place it in a Camp Master Potjie Pot. Cook over the campfire, turning occasionally, until heated through and the glaze is caramelised.
  3. Vegetarian Delight: Grilled Marinated Tofu with Winter Veggies:
    • Ingredients: Firm tofu, assorted vegetables (like bell peppers and zucchini), marinade (soy sauce, grated ginger, crushed garlic).
    • Method: Press and slice the tofu, then marinate it alongside the chopped vegetables in a mixture of soy sauce, ginger, and garlic. Grill the tofu and vegetables on your Camp Master Folding Braai over the campfire until charred and tender.

Sides and Salads to Complement Your Campfire Mains:

  1. Cast Iron Bread Pot Cornbread:
    • Ingredients: Cornmeal, all-purpose flour, baking powder, milk, eggs, melted butter.
    • Method: Combine cornmeal, flour, and baking powder in a bowl. Add milk, beaten eggs, and melted butter to form a batter. Pour the mixture into a greased Camp Master Cast Iron Bread Pot and bake over a campfire with a lid until the cornbread is golden and cooked through. P.s. this goes great with chakalaka!
  2. Grilled Summer Salad with Pomegranate and Feta:
    • Ingredients: Mixed salad greens, pomegranate seeds, feta cheese, vinaigrette dressing.
    • Method: Lightly grill the salad greens in a Camp Master Square Cast Iron Skillet for a smoky flavour. Toss the grilled greens with pomegranate seeds, crumbled feta cheese, and your favourite vinaigrette dressing.
  3. Campfire-Roasted Root Vegetables with Rosemary:
    • Ingredients: Assorted root vegetables (like carrots and potatoes), olive oil, fresh rosemary, salt, pepper.
    • Method: Cut the vegetables into chunks and toss them with olive oil, chopped rosemary, salt, and pepper. Wrap them in aluminium foil and place them in the campfire embers. Roast until they are tender and caramelised.

Decadent Campfire Desserts:

  1. Campfire-Baked Apple Crisp:
    • Ingredients: Apples, brown sugar, ground cinnamon, rolled oats, butter.
    • Method: Slice apples and mix them with brown sugar and cinnamon. In a separate bowl, combine oats and melted butter to form a crumble. Layer the apples in a Camp Master Cast Iron Bake Pot and top with the oat mixture. Bake over the campfire until the topping is golden and the apples are bubbly. Easy as that!
  2. S’mores:
    • Ingredients: Graham crackers, chocolate bars, marshmallows.
    • Method: Roast marshmallows over the campfire until golden brown. Sandwich the roasted marshmallow and a piece of chocolate between two thin biscuits. This is an irresistible campfire classic.
  3. Candied Apples:
    • Ingredients: Apples, granulated sugar, corn syrup, water, red food colouring (optional).

Method: In a Camp Master Cast Iron Skillet, (slowly) cook sugar and water to the hard-crack stage. Dip the apples into the syrup, swirling to coat evenly, and allow them to harden on a greased surface.

Festive Beverages to Toast the Season:

  1. Mulled Wine:
    • Ingredients: Red wine, orange slices, cinnamon sticks, cloves, star anise, sugar.
    • Method: Combine all ingredients in a Camp Master Cast Iron Bake Pot and warm gently over the campfire. Avoid boiling to keep the alcohol from evaporating. Serve warm.
  2. Hot Chocolate with a Peppermint Twist:
    • Ingredients: Milk, cocoa powder, sugar, peppermint extract, marshmallows.
    • Method: Heat milk in a Camp Master Cast Iron Bake Pot . Whisk in cocoa powder and sugar. Add a few drops of peppermint extract. Serve with campfire-toasted marshmallows.
  3. Spiced Apple Cider:
    • Ingredients: Apple cider, cinnamon sticks, orange slices, cloves, allspice.
    • Method: Combine all ingredients in a Camp Master Cast Iron Bake Pot and warm over the campfire. Strain and serve hot for a comforting, non-alcoholic beverage.

Let the FEAST(ivities) Begin

Cooking and sharing meals in the great outdoors bring a unique charm to the holiday season. With Camp Master gear, it’s easy too! We invite you to try these recipes, share your own (on our Facebook and Instagram pages), and experience the joy of outdoor cooking this holiday season. Find your essential Camp Master products at Makro, Game, or Builder’s Warehouse and create your own fireside festive feast.

Happy holidays and happy cooking Camp Masters!

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