Whether you’re looking to impress your partner with a romantic meal under the stars or you want to be able to eat as well when camping as you do at home, gourmet cooking isn’t confined to the kitchen.

In fact, many campers would say that even the simplest meal tastes better outdoors.

So put those instant mashed potatoes and dried noodles back in the cupboard!

Here you will find my top five picks of the best gourmet camping recipes, plus tips on cooking delicious meals outdoors with a minimum of fuss.

5 Essential Recipes For a Gourmet Camping Chef

Below are 5 of my favorite gourmet meals you can cook at the campsite. 

1. Dutch Oven Chicken Marbella

Ingredients:

  • chopped prunes
  • olives pitted & halved
  • dry white wine
  • capers
  • red wine vinegar
  • garlic roughly chopped
  • dried oregano
  • bay leaves
  • salt
  • chicken thighs skin on
  • olive oil
  • brown sugar

How to do it:

  1. Place all ingredients except for the oil and brown sugar in a freezer bag to marinate.
  2. Place in your ice chest for at least 6 hours and up to 48 hours.
  3. At the campsite, prepare your campfire. You’ll need a hefty amount of coal or wood embers to get a good fire burning. We’re talking 425F, or oven temperatures.
  4. Place a dutch oven on the fire.
  5. Brown your chicken thighs in the dutch oven. We’re talking deep golden, crispy skin, both sides.
  6. Then add the rest of the marinade into the mix. Cover your dutch oven and place it into the fire. If you use coals, put some coals on top as well. We’re looking for evenly distributed heat.
  7. Bake for about 30 minutes and enjoy!

This recipe was brought to us by our friends at Fresh Off The Grid. Be sure to check out their website for the full detailed recipe (and many other cool stuff).

One of the keys to gourmet food is getting the flavor combinations right.

The sweet and sour combination of prunes, olives, and capers in this dish will make your taste buds dance.

A dish to savor accompanied by a glass of wine after a long day enjoying the outdoors.

2. Fresh High Alpine Brook Trout (or other lake fish)

Ingredients:

  • bacon
  • beers
  • fish – caught locally with your rod, reel and fly
  • lemon
  • a sprig of thyme
  • salt
  • pepper
  • potatoes

How to do it:

  1. Trek yourself to a lake deep in the wilderness (or national reserve that allows fishing).
  2. At this point, it’s good to have your friend begin preparing a fire, so it’ll be hot and ready when you return from your fishing trip.
  3. Go fish! In addition to your rod, reel, and fly, make sure you have a legal fishing license and observe all catch limits and regulations for the area you’re fishing.
  4. Once you catch a good ‘un, you need to cull the fish. An assertive, well-directed strike to the back of the head with a stone is usually the best and most humane way.
  5. Clean the fish. With a knife, open the fish along the belly from the anus to the gills. Pull out the guts and then run the back of your thumb along the bloodline on the spine, scraping it clean. Then rinse with cold lake water.
  6. Put a slice of lemon inside each fish with a sprig of thyme. Wrap each fish with a slice of bacon. Season with salt and pepper.
  7. Cook the fish. Place the foil-wrapped fish directly on top of your fire. Cooking time will vary, but generally, 10-15 minutes on either side should do the trick. You can always check the fish and cook a little longer if required.

This recipe was brought to us by our friends at Backcountry.

There’s nothing fresher than cooking and eating a fish that was swimming in the lake beside you a few hours earlier.

You don’t need complicated ingredients or cooking methods to make this trout taste delicious.

3. Campfire Shakshuka

Ingredients:

  • olive oil
  • Pilpelchuma (if you like some heat) or harissa paste
  • tomato purée
  • red peppers
  • garlic cloves
  • ground cumin
  • very ripe tomatoes; tinned is also fine
  • free-range eggs
  • egg yokes
  • Labneh, or thick yogurt
  • salt

How to do it:

  1. Heat the olive oil in a large frying pan.
  2. Add the pilpelchuma or harissa, tomato purée, peppers, garlic, cumin and ¾ of a teaspoon of salt.
  3. Stir and cook on a moderate heat for about 8 minutes to allow the peppers to soften.
  4. Add the tomatoes, bring to a gentle simmer and cook for a further 10 minutes until you have a pretty thick sauce.
  5. Taste for seasoning.
  6. Make eight little dips in the sauce. Break and pour eggs into these dips. Do the same with the yolks.
  7. Simmer gently for 8–10 minutes until the egg whites are set, but the yolks are still runny.
  8. Spoon into individual plates and serve with the labneh or yogurt.

This recipe was brought to us by our friends at The Happy Foodie. Be sure to check out their website for the full detailed recipe along with other cool articles!

Shakshuka is a North African dish that makes a great vegetarian supper or Sunday brunch.

Although it’s easy to make, the rich tomato and pepper sauce infused with chili and spices is full of flavor.

Even better, there are no ingredients that need refrigerating, making it a perfect gourmet camping meal.

4. Dutch Oven Sourdough Bread

Pre-ferment ingredients:

  • sourdough starter
  • cool water
  • whole wheat flour

Dough ingredients:

  • lukewarm water
  • bread flour
  • salt
  • rice flour

How to do it:

  1. Mix the pre-ferment ingredients and let sit covered, at room temperature, for 8-12 hours. You’ll know it’s ready from a sour smell.
  2. When the pre-ferment is ready, add all the dough ingredients and mix with your hands well. Cover and let sit for about 30 minutes.
  3. Knead the dough again and again until you get through the whole bowl. Let sit covered for another 30 minutes.
  4. Do this three more times, every half hour.
  5. Let the dough sit until it increases in size by half, in about 3-4 hours.
  6. Dump the dough out on a floured countertop and break it in half. Shape each half into a loaf.
  7. Layout 2 dish towels and sprinkle each generously with rice flour. Place each loaf into a towel, seam-side up, and carefully transfer each to the strainers. Let sit for 3-4 hours, covered with another wet dish towel, until they are about 1.5 times the original size.
  8. Heat your campfire and get your dutch oven up to about 475 F.
  9. When the oven is heated, remove the lid and carefully roll one bit of dough into the dutch oven. With a sharp knife, slice a slit across the top and replace the lid. (Here are our recommendations for the best camping knife)
  10. Bake for 20 minutes. Check it out and bake for another 15-20 minutes until it’s dark brown on top. Remove, readjust/add coals to your fire, and bake the other loaf the same way.
  11. Let each loaf fully cool and enjoy.

Sourdough is the king of the bread world, but it can be tricky to make.

This is one recipe where you’ll need a bit of time on your hands and is best saved for a camping trip where you’re going to be in one spot for a few days.

I recommend following Emily’s exact detailed recipe and instructions at the Dirty Gourmet-site. As with so many things in camping, it’s not difficult, you just need practice!

The reward for your efforts? Fresh crusty bread for your morning brunch. Just don’t forget the butter!

5. Campfire Roasted Caramel Peaches with Pecans

Ingredients:

  • butter
  • caramel sauce
  • pecan halves
  • 2 peaches, ripe yet firm

How to do it:

  1. Let your campfire burn down to hot, white embers.
  2. Wash your peaches and slice them in half, removing the pit.
  3. Butter a square piece of aluminum foil, about the size of your hand, and drizzle with a tablespoon of caramel or brown sugar.
  4. Scatter pecans evenly over the caramel.
  5. Arrange the four washed peach halves, cut side down, on top of the pecans. Drizzle with remaining caramel sauce.
  6. Wrap peaches up tightly and place them in hot campfire ashes.
  7. Cook slowly for about 20-25 minutes.
  8. Remove from heat and open package to allow steam to escape. Invert dessert onto a plate, letting all the cooking juices drain out of the foil.
  9. Serve warm and enjoy.

This recipe was brought to us by Aimée at Simple Bites. Be sure to check out her website for the full recipe.

Baked bananas and s’mores are all very well, but they’re not exactly gourmet desserts.

If you fancy something a little bit special, this fruity dessert is rich, luxurious and simple to make.

Tips for a Gourmet Camping Cook

While it’s not hard to cook a gourmet meal over a campfire or camping stove, there are some limitations.

When choosing recipes, it’s best to make the most of the advantages camp cooking offers and play to your strengths.

Choose Simple Recipes

Concocting a meal involving soufflés, balsamic foam and liquid nitrogen-churned ice cream is going to be pretty tricky when you have no electricity, temperature-controlled oven or liquid nitrogen.

Plus, do you really want to spend all your precious time outdoors slaving over a chopping board and camping stove?

I don’t! #LazyCooksUnite

When choosing camping recipes, I look for those which will deliver great flavor and taste with minimum time and effort.

Use a Few High-Quality Ingredients

Gourmet camp cooking rule number two: the fewer ingredients you’ve got, the less there is to go wrong.

A simple recipe with high-quality ingredients can taste a million times better than attempting a complex dish requiring a shopping list as long as the US Constitution.

And let’s face it if your ingredients list is that long, you’re bound to leave at least one essential item at home.

Invest in Quality Camping Cookware

Having the right cookware will help you avoid burnt meals and make life easier for whoever’s washing up. (Oh, that’s you too? Time to delegate!)

A grill, cast iron skillet, and Dutch Oven will help you cook a lifetime’s worth of tasty meals for campfire cooking.

If you’re backpacking, it can be tempting to only pack a tiny pot to cut down on weight and pack size.

I’ve been guilty of this in the past, only to run out of space in the pot when cooking dinner and end up with a pasta dish that is both crunchy and soggy – not a good combo.

Instead, choose a pot that’s big enough for the meals you’re likely to cook and pack your other kit in and around it.

Use Fresh Ingredients

It goes without saying that fresh food beats freeze-dried every time.

Admittedly, this is easier if you’re car camping and have some means of keeping perishable food cool but even if you have to carry food into your campsite, you can usually bring enough fresh food for a day or two.

There’s nothing fresher than catching or collecting your food, so if you’re planning to do a spot of fishing or foraging during your camping trip, use these ingredients as the centerpiece of your meal.

Dehydrate Your Own Food for Backpacking

If you’re tight on space and weight or are planning an extended camping trip, then consider cooking and dehydrating meals before you leave home.

It’s not quite the same as cooking fresh, but you’ll still end up with a tasty meal with none of the preservatives or additives you get in shop-bought dehydrated food.

Wrapping it Up…

I hope I’ve managed to convince you that camping food doesn’t have to be boring or bland.

And if you’ve worked your way through all the recipes above and are still looking for new ideas, many of the meals you cook at home can be adapted for camp cooking.

If you’re worried that your efforts at gourmet cuisine aren’t quite up to the level of the masters, don’t forget the final magic ingredient…

Fresh air.

Food just tastes better outdoors. And that’s one thing that no chef can recreate in their restaurant.

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