Embark on an outdoor adventure these school holidays with Coles chef Brent Draper's rustic and simple camping menu, tailored for anyone craving delicious food under the open sky.
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Whether you're nestled amidst towering trees or lounging by a lakeside, these recipes are crafted for simplicity without sacrificing flavour. Each dish is designed to be effortlessly prepared in the great outdoors.
Mexican-Style Jacket Potatoes
Makes 8.
Ingredients:
8 large Coles Australian Carisma Washed Potatoes
Extra virgin olive oil, to drizzle
400g can Mexican mix beans, drained
300g Coles Mexico Smokey Salsa Roja
250g Coles Pizza Blend Shredded Cheese
To serve: Sour cream and coriander sprigs
Method:
Cut 16, 20cm squares of foil. Place potatoes on a plate. Use a fork to prick the potatoes all over. Drizzle with oil. Season. Wrap each potato tightly in two layers of foil to enclose.
Heat a barbecue grill on medium-high or prepare a camp fire and carefully place potatoes directly onto low embers. Cook potatoes, covered, turning every 20 minutes, for 40-60 minutes or until tender. Transfer to a large plate.
Combine beans and salsa in a bowl. Carefully unwrap potatoes (don’t remove foil entirely) and use a small sharp knife to cut a cross in the top of each potato (don’t cut all the way through).
Squeeze bases to open slightly. Fill potatoes with bean mixture and sprinkle with cheese. Return to grill or camp fire and cook for 5-10 minutes or until cheese melts.
Serve with sour cream and coriander.
Chorizo and Baked Bean Quesadillas
Chorizo and Baked Bean Quesadillas.
Makes 8.
Ingredients:
2 tbsp extra virgin olive oil
2 chorizos, finely chopped
1 brown onion, coarsely chopped
300g Danish-style fetta, crumbled
8 Coles Soft White Wraps
425g can Coles Baked Beans in Tomato Sauce
½ bunch coriander, leaves picked
1 lemon, cut into wedges
Method:
Heat 1 tbsp oil on a barbecue flatplate over medium heat or prepare a camp fire and heat oil in a heavy-based flameproof frying pan over low embers. Cook chorizo and onion for 4-5 minutes or until browned. Transfer to a heatproof bowl.
Wipe pan or flatplate clean and return to medium heat with a little remaining oil. Add one-eighth of the fetta and cook for 30 seconds or until melted slightly. Place one wrap over the fetta, pressing down with a spatula. Cook for 1-2 minutes or until fetta melts.
Turn the wrap and top with ¼ cup baked beans, 2 tbsp chorizo mixture and some of the coriander. Carefully fold in half, pressing down gently, and cook for 2-3 minutes. Turn and cook for 2-3 minutes or until heated through. Transfer to a plate and cover to keep warm.
Repeat with remaining oil, fetta, wraps, chorizo mixture and some of the coriander to make eight quesadillas. Serve with lemon wedges and the remaining coriander.
Lamb Souvlaki Pitas
Lamb Souvlaki Pitas.
Serves 4.
Ingredients:
400g Coles Australian Lamb Rump Roast
1 tbsp coarsely chopped oregano
1 lemon, rind finely grated, juiced
1 tbsp extra virgin olive oil
1 tbsp honey
4 wholemeal pita breads, chargrilled
200g hummus
2 vine-ripened tomatoes, sliced
1 Lebanese cucumber, peeled into ribbons
½ bunch flat-leaf parsley, leaves picked
Method:
Cut lamb into 2cm pieces and place in a large bowl with the oregano, lemon rind and oil. Season. Set aside for 5 minutes to develop the flavours. Thread onto 8 metal or soaked bamboo skewers.
Heat a barbecue grill on high or prepare a camp fire and heat a heavy-based flameproof frying pan over low embers. Cook skewers, turning, for 10 minutes or until browned and cooked through. Transfer to a clean large bowl and set aside for 5 minutes to rest.
Drizzle skewers with honey, lemon juice and any lamb juices. Divide bread among plates with hummus. Top with tomato, cucumber, skewers and parsley.
Creamy Sundried Tomato Gnocchi
Creamy Sundried Tomato Gnocchi.
Serves 4.
Ingredients:
1 tbsp extra virgin olive oil
½ brown onion, finely chopped
4 garlic cloves, finely chopped
280g jar Coles Sundried Tomato Strips, drained, chopped
½ cup (125ml) vegetable stock
300ml thickened cream
500g Coles Gnocchi
1 lemon, rind finely grated, juiced
⅓ cup (25g) grated parmesan
60g Coles Australian Baby Spinach
To serve: Basil leaves and extra grated parmesan
Method:
Prepare a camp fire and heat oil in a heavy-based flameproof frying pan over low embers. Cook onion and garlic, stirring, for 2 minutes or until aromatic and onion just softens.
Add sundried tomato and cook, stirring, for 3-4 minutes or until onion is browned. Add the stock and simmer for 3 minutes or until mixture starts to thicken.
Add cream and bring to a simmer, stirring occasionally, for 2-3 minutes or until mixture is heated through and combined. Add gnocchi and simmer for 5-6 minutes or until gnocchi is tender.
Gently stir in lemon juice, lemon rind, parmesan and spinach. Season. Top with basil and extra parmesan to serve.
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