Camping is an awesome opportunity to experiment with a way if cooking that would be highly illegal in the city. You can’t just rock up to your local park and build your own fire, prissy locals tend to frown on that, so it is really nice to be able to do it away from home and judgemental eyes.
One if the easiest ways to cook in a fire is the basic foiling method – you do all the prep on the table, wrap up the food in tin foil and basically leave it in the fire until done. There isn’t much you can do to screw it up, so it is a great place to start if you are still getting used to how to control cooking in the open flame.
Additionally, potato and corn are excellent vegetables to start with. Not only are potatoes filling, which is great if you are on camp vegan or camp carnivore, they are very forgiving when it comes to fire cooking. As long as you don’t undercook (which if you do, can easy be placed back in), you will be fine.
Camp Fired Hot Potato Hot Potato (and Corn!)
Vegan, gluten free, dairy free, fructose free
Time: 30mins – 1 hr depending on fire temp
1x camp fire – see my post on how to make the perfect fire
Oil of choice
Salt and pepper to taste
2-3 gloves garlic
1-2 teaspoons of chipotle
4 corn kernels still in husk, ends taken off and trimmed
- Break off a square piece of tin foil – approx 30x30cm and another piece approx 10x30cm. Fold the smaller piece into a 10x10cm square and put the smaller square inside the large unfolded square.
- Place potato in the middle of the tin foil, drizzle with oil, then sprinkle with garlic, chipotle, salt and pepper. The extra tin foil on the bottom will help prevent ripping in the fire.
- Fold the tin foil up so it makes a rectangle over the potato.
- Roll down the tin foil until it is tight around the potato then fold up the sides to make a crab / come swan / come cat ear thing.
- Repeat with remaining potatoes.
- Place on embers on a hot fire for approx. 40minutes or until cooked through. Do not put too deep into the fire – keep at the edge so they cook slowly – turn every ten minutes to check for doneness – note that cooking time is highly dependable on the size and heat of your fire. Once done, set aside as the corn cooks.
- For the corn, they don’t need extra tin foil as the husk will do this job for them. Take a 30x30cm piece of tin foil and place corn inside.
- Sprinkle over salt and pepper then fold using the same technique as the potatoes.
- Place corn on fire after the potatoes have cooked for approx 5-10 minutes.
Unfoil everything and place on a plate. Eat as is or with extra oil/butter/sriracha hot sauce/guacamole/mayonnaise!