Somewhere back in Grade 8, back in the olden days, as my grandchildren would call them, my Girl Guide Company went on a hike into the woods down by the river here in town. It was late spring, and there was still snow on the ground. I remember being cold and tired, but what I remember most of all was cooking our lunch over an open fire. 

Hobo Stew, it was called, and I have to say I was not a fan.  I didn't like anything with ground beef in it anyway, but this was on another level.  A mix of ground beef, canned soup, and canned beans of some sort. A shame, really, as I had had some very high expectations, being the gourmand that I have always been.

We are coming into the season now where the temperatures are warming up nicely and the children are all out of school for the next two months here in Canada. This is a great opportunity for families to get together hiking, camping, enjoying BBQ suppers, and taking advantage of the sunny days to enjoy eating their meals outdoors and Al Fresco.

Quick and easy is the order of the day! Meals and side dishes that don't require a lot of time or effort, or a multitude of ingredients!  This is particularly applicable when camping!  Nobody wants, expects or should have to cook a gourmet meal when cooking outdoors at a camp, or even in your own backyard.

These Campfire Cheesy Potatoes fit the bill perfectly and are designed to use simple ingredients! You can cook them either on the grill or in the oven. I don't have a grill myself, so I do them in the oven. They work beautifully both ways!  I can also promise you that they are infinitely tastier than anything called Hobo Stew! You also won’t have to hike through melting snow to enjoy them!

 

• 1 medium to large baking potato (Russet, Idaho, Maris Piper, King Edward)
• 1 TBS butter
• 1/2 TBS light olive oil
• 3 TBS chopped onion (about 1/8 of a large onion)
• 2 TBS sharp cheddar cheese, grated
• 1 TBS mozzarella cheese, grated
• salt and black pepper to taste
• a pinch of dill weed (optional)

 

 

 

 

 

 

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Author: Marie Rayner

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Campfire Cheesy Potatoes

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This recipe allows for you to make as many or as few packets of potatoes as you wish. Quantities are given for one packet. Multiply to feed more. These are cheesy and delicious. No fuss. No muss. Nothing to clean up afterwards. You can cook in the oven or on a grill. It's your choice! You will need a 12-inch by 10-inch sheet of heavy duty aluminum foil for each packet.

Ingredients

For each packet:

• 1 medium to large baking potato (Russet, Idaho, Maris Piper, King Edward)
• 1 TBS butter
• 1/2 TBS light olive oil
• 3 TBS chopped onion (about 1/8 of a large onion)
• 2 TBS sharp cheddar cheese, grated
• 1 TBS mozzarella cheese, grated
• salt and black pepper to taste
• a pinch of dill weed (optional)

Instructions

1. Peel the potato, wash, and then cut into half-inch dice. Grate your cheeses and dice your onion.
2. Open out the sheet of foil. Place the diced potatoes in the center of the foil.
3. Place the butter on top and drizzle with the oil. Sprinkle with the onions, salt, pepper and dillweed if using.
4. Bring the long sides of the foil up over the potatoes and seal tightly. Leave enough room for the potatoes to steam. Seal the ends tightly and place onto a baking sheet.
5. If baking in the oven, preheat the oven to 375*F/190*C/ gas mark 5. Place the baking sheet into the oven and bake the potatoes for18 to 20 minutes, or until tender.
6. Carefully open the packet, allowing the steam to escape. (Be careful.) Sprinkle with both cheeses and return to the oven to melt the cheese. If you wish you can turn the broiler on so brown the cheese for several minutes.
7. If cooking on the grill, preheat the grill for a few minutes to medium heat. Place the foil packet directly on the grill, close, and cook for 10 minutes.
8. Carefully open the packet and allow the steam to escape. If the potatoes are tender, sprinkle the cheese on top, then reclose the packets so that the cheese melts. (Should only take a few minutes.)
9. Serve.

Notes

Feel free to top the baked potatoes with sour cream, crispy cooked bacon bits and chopped spring onions in order to make loaded potato packets! Delicious!

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I have done many types of foil packet meals through the years. It is every easy to layer some meat and vegetables into a foil packet along with some butter and seasonings, ready to throw on the BBQ, over an open fire, or even into the oven for that matter.

This is the first time I have done a dessert like this, however.  I found this foil packet apple crisp recipe on Gimme Some Grilling, and was immediately intrigued! Apple Crisp cooked in a foil packet?  I just had to give it a go!

I am happy to say that I was pleasantly surprised with the end result. I did cut the recipe way back and made just one serving. (I have included amounts etc. for two servings) The original recipe served 8. 

The apples came out with a perfect texture and the streusel topping was actually lovely and crisp. I had been a bit worried that it might come out soggy. I can tell you that it was not soggy in the least. 

This was the perfect dessert enjoyed warm, right out of the foil packet, with a scoop of Grape-nut Ice Cream on top.  You could also top it with some whipped cream if you would rather.

I can see myself making this often, and not just in the summer months. I can see where it will really be lovely in the autumn months when fresh, local apples are in abundance and cheap!

 

 

Do use an apple that doesn't break down into mush when cooked to make these. On this day I used Honey Crisp. You also want to use an apple that is loaded with bags of flavor! Crunchy crisp fresh apples will stand up better.

I also think that you could use conference/bosc pears to make this simple dessert.

 

 

 

 

 

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Yield: 2 servings

Author: Marie Rayner

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Campfire Apple Crisp Foil Packets

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This is a small batch recipe for a foil packet apple dessert that you can make over the campfire, grill, or in the oven. Tender and juicy cinnamon spiced apples that are topped with a delicious oatmeal streusel. Topped with a scoop of ice cream, dessert doesn't get much better or easier than this!

Ingredients

For the streusel topping:

• 2 TBS butter, melted
• 2 TBS soft light brown sugar, packed
• 2 TBS all-purpose plain flour
• 2 TBS quick oats
• 1/8 tsp baking powder

For the apples:

• 2 medium apples, peeled, cored and chopped
• 1 TBS granulated sugar
• 1/2 tsp ground cinnamon

Instructions

1. Build a campfire, heat up your grill, or preheat the oven to 350*F/180*C/ gas mark 4.
2. Tear off two sheets of foil that are 8 by 12 inches in size.
3. Spray the foil with some non-stick cooking spray.
4. Whisk the sugar and cinnamon together for the apples in a small bowl. Add the chopped apples and mix well together.
5. Place half of the apple mixture into the center of each piece of foil
6. To make the streusel topping mix together the melted butter, brown sugar, oatmeal and baking powder. Make sure it is well combined. It will be clumpy.
7. Sprinkle the streusel topping evenly over the apple mixture, dividing it equally between each.
8. Fold the foil packets up and seal.
9. Place on a grate over the campfire, on the grill, or into the oven. Bake for about 20 minutes until done.
10. Carefully open up and enjoy. A scoop of ice cream goes very well on top.

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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

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