Campfire – Apricot Chicken

The great thing about this Apricot Chicken recipe is, you can start cooking within a few minutes of lighting the fire and it only takes about 20-30 minutes to cook. No more grizzly, hungry kids waiting for dinner after a big day of exploring.

We cooked this one indoors on the wood stove , but it is exactly the same, cooking outdoors on an open fire. 

Put a little oil in the pot and when it is hot, add the diced chicken and cook until the meat is just sealed. You can use any cut of chicken you like; breast, thigh or even chicken pieces. We used four chicken breasts for this batch; enough to feed the hungry hoards, but if you want less, you can reduce the amounts to suit. This quantity will feed four to six people, depending on how hungry they are!

HINT: When you are camping, you could dice the chicken at home to save time.

As soon as the meat is just sealed, stir through one litre of Apricot Nectar and one or two packets of French Onion soup mix. 

HINT Add one packet of soup to start with. You can always add more later on.

Pop the lid on and leave it to cook while you prepare the veggies. Make sure the fire is not too hot. If it is, either raise the pot higher above the flames or move it to the side of the fire. It should be boiling well, but not too vigorously, in case it burns. If in doubt, a slow boil is better than a faster boil.
Taste test, at this point to see if you want more soup mix.

Add your chopped veggies. We used two large carrots, one tin of corn (drained and rinsed) and two cups of frozen peas. You can use any veges you fancy, but carrots, peas and corn are our favourites. You can also add some diced potatoes with the other veges or cook some rice separately. Or to keep it really simple, serve with some crusty bread rolls to scoop up the last of the gravy.

HINT: If you are using tinned peas, add them a few minutes before serving, so they don’t go a mushy!

Cook until the veggies are just tender. If the gravy is too runny, you can thicken it with a small amount of self raising flour, sprinkled over the top and gently stirred through.

Serve in deep bowls. Enjoy!

For more campfire cooking and hints click here

Campfire Golden Syrup Dumplings

Perfect for those cold nights around the campfire! Serve hot with a little fresh cream or ice cream if you have it available.


Make the Syrup

Put the following in a large camp oven and carefully bring to the boil
2 cups water
2 cups sugar
2 tbsp butter
2 tbsp golden syrup


Make the Dumplings

Make dumplings with
2 cups SR flour
1/2 cup cream
1/2 cup water
Mix all together to a moist dough, roll into balls and add to simmering syrup



Cook over a low fire of mostly coals.
They should take about 20 minutes to cook and be light and fluffy. Break one open with a fork to test.



For more campfire cooking recipes and hints, go to Campfire Cooking

Campfire Indian Chicken Curry

This delicious Indian chicken curry is so easy to cook on a campfire.

The Meat

Dice 750 gm chicken thigh and brown in a little oil
Add 2/3 jar Pataks Tikka Masala Curry Paste and cook until aromatic.
You can add more or less curry paste, depending on whether you like it mild or hotter!
Add 2-3 tbsp SR flour and stir well
Add 3 cups Campbell’s Chicken Stock.

The Vegies

Add some chopped veges, carrot, cauliflower, pumpkin, potato and broccoli. I usually add the broccoli a little later as it cooks faster than the other veges. You can use whatever veges you like. Cook until veges are just tender. Don’t have the fire too hot.

Add some Flavour.

Add a can of coconut cream and reheat. Don’t let the coconut boil, in case it separates. Add lots of fresh coriander leaves.


Serve around the campfire, with rice and some lime wedges.

For more campfire cooking recipes and hints, go to Campfire Cooking


Campfire Beef Stew and Dumplings

An old favourite and an easy one to learn to cook on an open fire.


The Stew

Put onions, beef and a tin of chopped tomatoes into the camp oven and place over the fire. Throw in diced carrots and peas or whatever veges you like. Add seasoning to taste. I like lots of black pepper! Half a cup of red wine is nice too. If you like extra gravy, add a little water or stock and some gravy powder just before putting the dumplings in, but remember the dumplings will help to thicken it as well.


The Fire

A good cooking fire has lots of red coals and only a little bit of flame. If you need to add more wood during cooking, just add a little at a time so the temperature stays fairly consistent.


The Dumplings

Make the dumplings while it cooks and add them to the stew, when the meat is just done. Don’t over cook the meat at this stage, because it will cook some more while the dumplings are cooking.

To make dumplings; put four scoops of SR flour, one scoop of cream and one scoop of water into a bowl and mix. Knead lightly and roll into dumplings. Add dumplings to the meat and cover until cooked. (About 20 minutes)

Serve around the fire and enjoy.

For more campfire cooking recipes and hints, go to Campfire Cooking


It can be tricky to gauge the temperature when cooking over an open fire, but if you put a spare pot of water over the fire and watch how it boils it will help you work out if your fire is too hot or just right. If the water simmers or boils very gently, that will be good for slow cooking a stew. But if it boils vigorously, then the fire will great for cooking a steak, but too hot for slow cooking. You can either raise the pot up higher, spread the coals out slightly or move it to the side of the fire until the water just simmers.