Camping Recipes: Campfire Stew With Mustard Mash

Campfire Recipe

One of those recipes that kind of has it all. Great warming comfort food, if camping in this, the cooler part of the season, dead easy to do on a typical double burner camping stove (or it can be adapted to cook in a slow cooker, if you have EHU) and it’s actually a Slimming world recipe, so it’s even kind to the waistline.

This recipe serves four people.

Ingredients:

  • 8 Slimming World frozen syn-free pork sausages (or substitute for your own favourite sausages, if preferred).
  • Low calorie cooking spray
  • 400g back bacon rashers, all visible fat removed, and chopped
  • 2 orange peppers, deseeded and roughly chopped
  • 1 large onion, thinly sliced
  • 3 garlic gloves, finely chopped
  • 1 tsp smoked paprika
  • 1 red chilli, deseeded and finely chopped
  • 2 x 415g cans baked beans
  • 6 tbsp tomato puree
  • Steamed green beans, to serve
  • Roughly chopped fresh flat leaf parsley, to garnish

For the mash:

  • 800g potatoes, peeled and roughly chopped
  • 220g fat-free natural fromage frais
  • 1 tsp mustard powder
  • salt & freshly ground black pepper

Method:

  1. For the mash, boil the potatoes for 15 – 20 minutes, or until tender. Drain, return to the pan and mash with the fromage frais until fairly smooth. Mix the mustard powder with 3 tbsp water and stir into the mash with some seasoning. Keep warm until needed.
  2. Meanwhile, preheat your grill to medium and cook the sausages according to the packet instructions.
  3. Spray a pan or casserole dish with low calorie cooking spray and place over a high heat. Add the bacon, peppers and onion and stir fry for 5-6 minutes, or until the bacon is lightly browned and the veg start to soften.
  4. Add the garlic, paprika and chilli and stir fry for 1-2 minutes. Add the baked beans and tomato puree and bring to the boil. Reduce the heat to medium low, slice each sausage into 3 pieces and add to the pan. Simmer gently for 6-8 minutes, then season. Divide the stew, mash and green beans between four plates. Garnish and serve.
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About Alan Young

MD and owner of the Woodhurst Group, including Praxis Accountancy Limited and Blue Sky Recreation Limited. Also Commercial Director of The Sky visor Group
This entry was posted in Camping Recipes and tagged , , , . Bookmark the permalink.

2 Responses to Camping Recipes: Campfire Stew With Mustard Mash

  1. Looks very yummy. Will file this one for camping season

    Like

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