If you’re thinking about a camping trip to Kingston this summer, then you’ll want to pack food that stores and keeps easily in the warmer weather. All it takes is a little bit of preparation and thinking ahead.
It feels so good to tuck into a delicious meal with family and friends on a camping adventure. To help you create wonderful meals, Kingston Foreshore Caravan Park has fully equipped camp kitchens and outdoor BBQ’s. Here are some of our favourite summer camping recipes which are easy to prepare.
1. BQ potato, bacon and onion skewers
Boil the baby potatoes at home and store them in a container before you leave, they will keep for 2-3 days. Remember to take the metal skewers with you!
Ingredients for 6 metal skewers:
- 24 boiled baby potatoes (about the size of a table tennis ball)
- 1 medium onion, cut into 2 cms pieces
- 6 slices thick cut bacon, cut into 2 cm pieces
- Parsley, salt and pepper to serve
On each skewer, start with a slice of onion and bacon, then a potato. Follow this sequence until you have 4 potatoes on the skewer separated by a piece of onion and bacon. End with a potato. Add salt and pepper to taste and cook on the BBQ until the potatoes are slightly brown. Top with a little parsley – delish!
2. Pasta salad with tomatoes, zucchini, corn and basil pesto
This is a quick and easy meal that you’ll have ready in little time. Pasta can be cooked at home and stored in plastic containers, ready to be mixed with other ingredients. It makes a filling meal and satisfies the vegetarians in the group.
Ingredients – serves 6:
- 300 gms spiral pasta, cooked at home and stored in air-tight container in the esky/fridge
- 2 x medium zucchinis
- 1 x punnet cherry tomatoes
- 1 x 400 gm tin of sweet corn
- 1 x spanish onion
- 1-2 tablespoons basil pesto
Olive oil, parsley, salt and pepper to taste
Chop the baby tomatoes in half, slice zucchini rounds thin to medium, and finely chop the onion. Mix it altogether in a large bowl, stirring through the basil pesto. Add olive oil, salt and pepper and top with parsley. If you have a way of keeping feta cool on the way to the camping site, it’s a delicious addition – crumble 2 tablespoons of feta through the salad to give it some zing.
A nice and easy summer lunch, the most important ingredient is yummy ripe tomatoes. You can add olives, parsley, feta, anchovies and other ingredients depending on what you love.
Ingredients for 6 slices bruschetta:
- A loaf of white sourdough bread
- 2 ripe red tomatoes
- 1 medium spanish onion
- Olive oil
Cut 6 thick slices of sourdough. Chop the tomatoes into small dice-size pieces using a sharp knife so you don’t squash the flesh of the tomato. Finely chop the spanish onion. Place a tablespoon of tomato, a teaspoon of onion on each slice. Drizzle with half a tablespoon of olive oil, add salt and pepper to taste and enjoy a lovely light lunch.
4. Veggie, rice and chicken bowls
These are nutritious, filling and even better you can prepare the ingredients before you go. All you need to do is put it all together at the campsite. You can change or add ingredients to your taste, but here’s one we love.
Ingredients for 6 bowls:
- 3 chicken breasts cooked, shredded and seasoned with salt and pepper
- Boil 2 cups of brown rice and store in an air tight container
- 2 Lebanese cucumbers
- 1 punnet cherry tomatoes
- 1 medium onion
- 1 baby cos lettuce
- 2 red capsicums
- Olive oil, salt and pepper to taste
- Parsley and mint chopped
Chop all the veggies finely and the cherry tomatoes in half. Spread out all 6 bowls, and to each bowl add firstly the rice, follow with the shredded chicken. Then layer the rest of the veggies. Add some love oil, salad and pepper to state and top with chopped parsley and mint – a fresh, healthy and filling meal everyone will enjoy in the warmer weather!
5. Tuna and corn jacket potatoes
The potatoes will take a while, up to 60 minutes to cook but the rest is easy and kids love them.
- 4 x large Sebago potatoes
- 1 x 425 gm tin tuna
- 1 x 400 gm tin corn kernels
- 3 tablespoons mayonnaise
- 1 tablespoon butter
- Salt and pepper to taste
- Parsley to sprinkle
Place potatoes in alfoil wrapper, pierce the skin six times with a skewer, add a dollop of butter and cover completely with the foil. Place into the campfire or on the BBQ for 45-60 minutes. Mix corn, tuna and mayonnaise in a bowl and add salt and pepper to taste. When potatoes are ready, place them onto plates and cut a cross in each one until they open up. Add the tuna mixture to the top and sprinkle chopped parsley over the top. Another delicious and filling meal!
For more camping recipes, have a look at our 6 winter warming recipes for your camping trip to Kingston blog for ideas!
Call Kingston Foreshore Caravan Park for a summer camping trip
Right on the esplanade across the road form the beach, our summers have plenty to offer – festivals, beaches, wineries and more. Call us (08) 8767 2050 to enquire about camping sites and cabins or book online here.