What to cook over the fire: 10 simple and delicious dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

On the coals, you can make not only kebabs, baked potatoes and fried sausages. We tell you what else you can cook interesting during a picnic.

1. Burgers

Ingredients

• 150 g minced pork;
• 350 g ground beef;
• 1 onion;
• salt to taste;
• ground pepper - to taste;
• vegetable oil - for lubricating the grate;
• 4 burger buns;
• 4 teaspoons of grain mustard;
• 4 lettuce leaves;
• 1 large tomato
• 2 pickles;
• 4 slices of processed cheese;
• 4 tablespoons of ketchup.

Preparation

Mix the pork and ground beef, finely chop the onion and add it to the meat. Mix the minced meat thoroughly, add salt and pepper. Blind cutlets with a diameter slightly larger than the buns.

To prevent cutlets from turning into jelly, it is better to take them to nature in a refrigerator bag. If you don't have one, keep the convenience foods in the freezer before the trip.

Brush the cutlets with vegetable oil, place on a wire rack and fry for 15–20 minutes, turning occasionally. Place the finished products in a bowl, cover with foil and leave for 5-7 minutes. Cut the buns lengthwise, place on the wire rack and fry until lightly crusty on the slices.

Brush the bottom half of the bun with grain mustard and assemble the burger in the following sequence: lettuce, tomato slice, a couple of pickled cucumber slices, cutlet, cheese. Cover the structure with the top half of the roll, greased with ketchup.

2. Fish steaks

Ingredients

• 4 tablespoons olive oil
• 1 teaspoon dried thyme
• salt to taste;
• ground pepper - to taste;
• 4 steaks - salmon, salmon, and trout will do;
• juice of half a lemon.

Preparation

Combine oil, thyme, salt and pepper. Brush the fish with the mixture and leave it alone for an hour.

Place steaks on a wire rack and fry over hot coals for 10-15 minutes. Drizzle with lemon juice before serving.

3. Chicken legs in a fragrant marinade

Ingredients

• 3 tablespoons of soy sauce
• 2 tablespoons olive oil
• 1 tablespoon Worcester sauce
• juice of half a lemon;
• 2 cloves of garlic;
• ground pepper - to taste;
• 8 chicken drumsticks.

Preparation

Combine all liquid ingredients, add finely chopped garlic and pepper. Pour the resulting marinade over the chicken and leave for a couple of hours. It is more convenient to do this at home, and to take already pickled drumsticks to nature.

Place the chicken on a greased wire rack and roast over the coals. Turn the wire rack periodically to cook the chicken evenly. When a confident fried crust appears, the dish is ready.

The same recipe can be used to cook chicken wings or thighs.

The main rules for cooking on a fire

Prepare the place. There should be no houses, trees or bushes nearby. If you will be cooking without a barbecue, remove the top layer of turf and line the fire pit with stones or dig in.

Choose normal firewood. Firewood made from deciduous trees, such as apple, linden or birch, works well. It is better not to mess with pine and spruce logs: food can get an unpleasant aftertaste. An old fence and pieces of furniture are also not suitable: burnt-out paint and varnish residues will spoil the taste and aroma of the dish.

Do not hurry. It is better to cook food not over an open fire, but over hot coals, so wait until the wood burns out. When the coals are covered with white ash, you can start.

Remember safety precautions. Do not grab onto a hot wire rack or try to turn food over with your bare hands. Wear closed-toe shoes and long-sleeved shirts, and tuck your long hair into a ponytail.

Have a burn remedy ready. Antibacterial ointment "Levomekol" helps with second-third degree burns, cuts and purulent wounds. It relieves inflammation and promotes rapid tissue healing.

Do not leave a smoldering fire unattended. When it burns out, scatter the coals in an even layer, fill with water and place the removed sod on top.

4. Eggplant boats

Ingredients

• 2 large eggplants;
• 3 cloves of garlic;
• 4 tablespoons tomato paste;
• salt to taste;
• ground pepper - to taste;
• 200 g of cheese.

Preparation

Slice the eggplant in half lengthwise. Use a spoon to scoop out the pulp to form boats. Do not overdo it: the boats must keep their shape.

Cut the pulp extracted from the eggplant into small cubes or mash with a fork, mix with tomato paste, chopped garlic, salt and pepper. Place the filling in boats and sprinkle with cheese. Wrap the resulting structure in foil and bake over the charcoal until the eggplants are tender.

5. Bruschetta with baked pepper

Ingredients

• 2 sweet peppers;
• 2 cloves of garlic;
• 1 tomato;
• a bunch of basil;
• 2 tablespoons olive oil
• salt to taste;
• 1 ciabatta (if not, a regular loaf or baguette will do);
• 200 g of cheese.

Preparation

Wash the peppers thoroughly, wrap in foil and roast over charcoal for 15–20 minutes. Remove the skin and seeds and cut the peppers across into thin strips. Chop the garlic, tomatoes and basil finely. Add olive oil and salt and stir.

Cut the bread into slices about 1, 5 cm thick, drizzle with olive oil and dry over the fire until light crust. Place slices of cheese, a mixture of vegetables and spices on toasted bread.

6. Khachapuri on a skewer

Ingredients

• 1 pack of puff pastry;
• 500 g of suluguni.

Preparation

Cut the defrosted puff pastry into long strips, and the suluguni into 3 cm thick cubes.

Place one block of suluguni on each skewer and wrap a strip of dough over the cheese. Tighten the edges of the dough carefully so that the strips do not unwind and the cheese does not run out. Bake over hot coals until golden brown.

7. Pizza

Ingredients

• 1 frozen pizza base or pack of puff pastry;
• 5 tablespoons tomato sauce or paste
• 200 g smoked sausage;
• 7 cherry tomatoes;
• 100 g of cheese;
• 1 bunch of basil
• 1 bunch of arugula

Preparation

If using puff pastry, defrost it and stretch it to about the size of the baking rack. Put the dough or ready-made base on a wire rack covered with foil, fry the piece on one side, turn it over, brush the browned side with tomato sauce.

Cut the sausage into thin slices and the tomatoes in half. Place them on top of the pizza and sprinkle with cheese and finely chopped basil on top. When the cheese is melted, the pizza is ready. Garnish with arugula before serving.

8. Champignons with cheese

Ingredients

• 10 large mushrooms;
• 2 tablespoons olive oil
• salt to taste;
• ground pepper - to taste;
• 100 g of cheese - ideal for pizza suluguni and mozzarella.

Preparation

Wash the mushrooms thoroughly, remove the stem and pat dry. Sprinkle them with vegetable oil, add salt and pepper, stir and let sit for 10 minutes.

Place the mushrooms on a wire rack and place a piece of cheese in each hat. Bake over coals for 15-20 minutes. Such champignons are perfect both as a side dish for fish or chicken, and as an independent dish.

9. Chicken breasts in honey marinade

Ingredients

• 900 g of chicken breasts without skin and bones;
• 1 teaspoon olive oil
• salt to taste;
• ground pepper - to taste;
• ½ teaspoon paprika;
• ¾ a teaspoon of dried onions;
• 2 tablespoons of honey;
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of ketchup
• 1-2 cloves of garlic.

Preparation

Rub the fillets with oil, salt, pepper, paprika and dried onions and place in a bag. Combine honey, vinegar, ketchup, and minced garlic.

Divide the marinade in half. Put one part in a container, and add the other to the chicken. Shake the bag to marinade all fillets and refrigerate for at least 30 minutes.

Bake the breasts on a wire rack for 5-7 minutes on each side until golden brown. You can check for readiness by cutting the fillet with a knife. It shouldn't be pink on the inside. Heat the remaining marinade slightly and brush over the chicken.

10. Fish with tomatoes and basil

Ingredients

• 2 cloves of garlic;
• salt to taste;
• 1½ tablespoon olive oil
• 700 g salmon fillet;
• 1 bunch of basil
• 2 tomatoes;
• ground pepper to taste.

Preparation

Chop the garlic and grind it with salt. Mix the resulting mixture with a spoonful of oil. Grease a piece of foil with the remaining oil and line the fish, skin side down, on top of it.

Brush the salmon with the garlic mixture, place half of the finely chopped basil and tomato slices on top. Season with salt and pepper.

Wrap the foil over and place the fish on the wire rack. Cook for 10-12 minutes until the salmon is cooked through. Sprinkle with the remaining basil before serving.