CAJUN PRAWN PARCELS
TOTAL TIME: 45 minutes
SERVES: 4
INGREDIENTS
- 6 cobs of corn, cut into thirds
- 4 red potatoes, washed and cut into cubes
- 25 prawns, peeled with tails on
- 450g smoked sausage, cut into chunks
- ½ cup melted butter
- ½ cup chicken broth
- 1 tbsp Cajun seasoning
- Salt and pepper, to taste
- 4 heavy duty aluminium foil squares (around 30cm x 30cm).
METHOD
Heat a campfire grill to medium-hot.
Evenly distribute corn, potatoes, prawns and sausage between aluminium foil squares.
Drizzle melted butter and about 2 tablespoons of chicken broth over each packet.
Season with Cajun seasoning, salt and pepper.
Tightly seal foil packets by folding up the sides over the contents and tightly folding the ends.
Grill on campfire grill for around 30-40 minutes or until potatoes are tender, flipping once half-way through.
Serve in packets (be careful, the steam is hot).
SPICY CHICKEN QUESADILLAS
TOTAL TIME: 35mins
SERVES: 4
INGREDIENTS
- 1 ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp ground black pepper
- 2 skinless chicken breasts, halved and cut 2cm thick lengthwise
- 1 small white onion, thinly sliced lengthwise
- 1 small orange capsicum, sliced 1cm thick lengthwise
- Cooking olive oil spray
- ¾ cup cheddar cheese
- 4 flour tortillas.
METHOD
Preheat a grill over the campfire or a barbecue to medium-high heat.
Combine herbs, spices, salt and pepper in a bowl and rub mix over chicken breasts; let stand for 10 minutes.
Coat the grill or barbecue with cooking spray and cook chicken, onion and capsicum on top, turning each side until tender, around 6 minutes on a hot grill.
Add chicken and vegetables evenly to half a side of each tortilla, adding cheese on top of the mix. Fold tortilla in half.
Spray grill with cooking oil and place each tortilla on it. Cook for 2-3 minutes each side or until the cheese is melted.
Serve with sour cream and salsa as an option.
GRILLED CAMPFIRE PEACHES
TOTAL TIME: 30 minutes
SERVES: 4
INGREDIENTS
- Aluminium foil
- 2 tbsp brown sugar
- ¾ tsp salt
- ¾ tsp cinnamon
- 4 ½ tbsp unsalted butter, cubed
- 4 ripe peaches, halved and pitted.
METHOD
Preheat the campfire grill to medium-high heat.
Cut four 30cm square pieces of foil.
Mix sugar, salt, cinnamon and butter cubes in a bowl.
Equally portion the mix into the wells of each peach half.
Place two peach halves, cut side down, onto each square of foil. Bring the corners of the foil up and seal tightly.
Place packets on the grill over the fire for around 15 minutes, moving foil packets around to cook evenly.
Open each foil packet and rest peaches for a couple of minutes before eating.
Ice cream is optional once peaches have cooled further.
