19 Christmas Camping Recipes

Camping at Christmastime sounds like a dream: who wouldn’t want to spend the holidays in the outdoors?

You can undoubtedly enjoy your Christmas break with some yummy food while you’re camping, and here are some super festive camping recipes to get you started.

1. Pigs in a Blanket

Image source: Campermate

You’ll need:

• Puff pastry sheets at room temperature
• Cocktail frankfurters or hotdogs
• Shredded cheese
• Condiments of choice

Method:

1. Cut the puff pastry sheets into quarters.
2. Place each frankfurter or hotdog horizontally on each pastry sheet.
3. Sprinkle the shredded cheese on each one and roll the “blanket”.
4. Cook the rolls on a BBQ rack for 15 minutes, turning them to cook evenly until golden brown.

From: Camper Mate 

2. Festive Nacho-style S’mores

Image source: Campermate

You’ll need:

• 1 packet gingerbread men (or your favourite hearty biscuits)
• 1 packet marshmallows
• 1 packet Christmas M&Ms (red and green only)
• 3 candy canes (broken into small pieces)
• ½ cup chocolate chips
• ⅓ cup mint chocolates

Method:

1. Place a layer of gingerbread men at the bottom and sides of your frying pan.
2. Add the rest of the ingredients layer by layer.
3. Add the remaining half of the marshmallows on top.
4. Cook for about 10 minutes until the marshmallows go soft and golden.

Note: Eat this dish like nachos, using the biscuits on the sides of the pan to scoop up the toppings.

From: Camper Mate

3. One-pot Red Wine Chicken

Image source: Vikalinka

You’ll need:

• 8 boneless chicken thighs
• 12 chopped shallots
• 4 crushed garlic cloves
• 8 bacon rashers
• 2 tablespoons cranberry sauce
• ½ bottle red wine
• 1 cup chicken stock
• 2 tablespoons flour
• 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
• 1 tablespoon olive oil
• Black pepper to taste

Method:

1. Fry the bacon in a saucepan until crisp. Set the bacon aside.
2. Brown the chicken in the bacon fat and set it aside too.
3. Cook the shallots in the same pan until soft.
4. Add the garlic and rosemary, cook for a minute or so.
5. Put the bacon and chicken back into the pot, add the flour, and cook for about 2 minutes.
6. Add the wine, stock, cranberry sauce and black pepper.
7. Simmer for 10 minutes with the lid on and another 10 minutes off to reduce the sauce.
8. Serve with croutons or pita bread.

From: Campsited 

4. Billycan Damper

Image source: Taste

You’ll need:

• 2 tablespoons olive oil
• 1 thinly sliced red onion
• 2 bacon rashers, cut into matchsticks
• 1 tablespoon chilli jam of your choice
• 3 cups self-raising flour
• 2 teaspoons chopped fresh rosemary
• ½ teaspoon salt
• 1 can of beer (at room temperature)
• Black pepper to taste

Method:

1. Heat one tablespoon of olive oil on a frying pan and cook the onion until soft.
2. Add the bacon and cook until golden.
3. Add the chilli jam and cook for about 2 minutes until caramelised.
4. Add in your preferred seasonings and stir.
5. Mix the flour, salt, rosemary and black pepper in a bowl, then add the beer and remaining olive oil. Knead until smooth, about 5 minutes.
6. Roll out the dough and spread the onion mixture. Roll again into a sausage shape, then again into a coil.
7. Line the billycan base with baking paper, then add the dough coil.
8. Place the can on the BBQ grill and cook for about 40 minutes, or until golden. Serve warm.

From: Taste 

5. Chocolate Banana Boat

Image source: This Week for Dinner

You’ll need:

• 1 banana per person
• Chocolate chips
• Mini marshmallows
• Crushed peanuts
• Whipped cream
• Cherries

Method:

1. Cut the banana down the middle with the peel still on.
2. Pull the parts gently apart and add the mini marshmallows, chocolate chips and peanuts down the centre.
3. Wrap the banana in foil and cook on the grill for 3-5 minutes.
4. Open the foil and serve with whipped cream and cherries.

From: SHAREaCAMPER 

6. Camping Fondue

Image Source: Fresh Off The Grid

You don’t have to go to an expensive restaurant to enjoy fondue – you can do it camping, too! Whether you’re gathering around a cozy camp oven or BBQ, fondue is a delicious treat that everyone can enjoy!

Ingredients:

• One 220g block of chocolate (or bag of choc chips)
• A dash of longlife milk (add to desired consistency)
• Fruit or marshmallows (for dipping)

Method:

1. Heat the saucepan and add chocolate.
2. When the chocolate has melted, add milk and mix until combined.
3. Use skewers, forks or sticks to dip fruit or marshmallows in the chocolate

From: Camps Australia Wide

7. Christmas Kebabs

Image Source: Tastes of Lizzy T

Kebabs cooked on skewers make a great camping meal! For an extra festive touch, why not give them a try with some cranberry sauce for dipping.

You’ll need:

• A metal grate
• skewers
• Tongs
• Ingredients:
• Beef
• Cherry tomatoes
• Mushrooms
• Eggplant
• Peppers
• Onion
• Cranberry sauce

Method:

1. If you are using wooden skewers, wet them to keep them from burning.
2. Cut beef (or your chosen meat) into cubes.
3. Cut vegetables into similar sizes and push onto skewers with the meat in between.
4. Place the kebabs onto a metal grate over the fire and cook for 15-20 minutes. Turn skewers so that each side is cooked.

From: Camps Australia Wide

8. Ham Hock Terrine

Image Source: Taste AU

This beautiful ham hock terrine will take a bit of preparation and is for the more advanced camper chef, but it’ll be a showstopper at any camping picnic!

You’ll need:

• 4 ham hocks
• 1 onion, chopped
• 1 carrot, chopped
• 3-4 thyme sprigs
• 6 whole black peppercorns
• 1 cup (250ml) dry white wine
• 1 cup chopped flat-leaf parsley leaves
• 4 gold-strength gelatine leaves
• Mustard, to serve
• Pickles, to serve
• Radishes, to serve

Method:

1. Lightly grease a 1-litre terrine. Line with plastic wrap, leaving a generous overhang.
2. Place ham, onion, carrot, thyme, pepper and wine in a large saucepan. Cover with cold water and bring to boil. Reduce heat to low, then simmer for 3 hours or until ham is tender. Leave ham to cool in the pan. Remove ham and discard solids and cooking liquid, reserving 1 cup (250ml) liquid. Remove skin from hocks and flake the meat from the bone – you should have about 1kg of meat. Combine with parsley.
3. Strain reserved liquid into a small pan and warm over low heat. Meanwhile, soak gelatine in cold water for 5 minutes to soften. Squeeze leaves to remove excess water, then add to the pan. Stir to dissolve, then remove from the heat.
4. Pack the ham into the terrine, then slowly pour over the gelatine mixture to completely cover (you may not need it all). Cool, then fold in the overhanging wrap. Chill for 2 hours, then top with thick cardboard cut to fit and weigh down with cans. Chill overnight until set. Turn out onto a board at the picnic, slice thickly and serve with mustard, pickles and radishes.

From: Taste AU

9. Christmas Coleslaw

Image Source: Taste AU

This festive coleslaw adds a delicious touch to your Christmas meals with its combination of red and green veggies. Yum!

You’ll need:

• 1/4 (400g) red cabbage, finely shredded
• 1 large red capsicum, thinly sliced
• 1 small red onion, halved, thinly sliced
• 120g snow pea sprouts, trimmed

For the creamy orange poppy seed dressing:

• 1/2 cup light sour cream
• 1/2 cup orange juice
• 2cm piece ginger, peeled, finely grated
• 2 tsp poppy seeds

Method:

1. Make dressing: Whisk sour cream, orange juice, ginger and poppy seeds in a bowl until well combined. Season with salt and pepper.
2. Combine cabbage, capsicum, onion and snow pea sprouts in a large bowl. Add dressing. Toss well to combine.

From: Taste AU

10. Roasted Brussels Sprouts Salad

Image Source: Noshing In Nature

It might seem like an odd choice to bring brussels sprouts on a camping trip, but you’d be surprised at how tasty a brussels sprouts salad can be!

You’ll need:

• 500 grms brussels sprout
• 1 T. avocado oil
• Sprinkle of salt
• 3 slices of bacon
• 1/2 c. mayo
• 1 T. olive oil
• 1 T. balsamic vinegar
• 1/8 t. salt
• 1/4 t. garlic powder
• 1/8 t. onion powder
• 1/4 c. dried cranberries
• 1/3 c. chopped pecans

Method:

1. Trim the bottoms of brussels sprouts and cut them in half.  Save 5 whole brussels sprouts and shave into thin slices using a mandolin, set aside.
2. Drizzle avocado oil over brussels sprouts and sprinkle on salt.  Wrap in aluminium foil.
3. Cook brussels sprouts and bacon.
4. In a bowl mix together mayo and olive oil.  Once well combined, mix in balsamic vinegar and additional spices.
5. Stir in the pecans, cranberries, and shaved brussels sprouts.
6. Once bacon is cooked, allow it to cool and crumble into salad.
7. Once brussels sprouts are cooked until soft stir into salad.
8. Mix together and enjoy.

From: Noshing In Nature

11. Cast Iron Cheesy Potatoes

Image Source: Noshing In Nature

What could be better than gooey, cheesy potatoes cooked over a BBQ as a side dish to your Christmas camp meal? They’re so easy to make with a cast iron pan and they just taste better cooked outdoors!

You’ll need:

• 50 grms goat cheese
• 4 T. water, broth, or milk
• 1 c. shredded cheddar cheese
• 1/8 t. salt
• 1/4 t. garlic powder
• 1/8 t. onion powder
• 1/8 t. paprika
• 1 T. butter
• 2 medium or 3 small red potatoes, sliced thin

Method:

1. Grease your cast iron pan with butter and arrange the sliced potatoes in the pan.
2. In a saucepan over low heat melt the goat cheese and mix in water (broth or milk).
3. When the goat cheese mixture is melted and smooth in texture add 3/4 c. of shredded cheddar and mix until smooth. Reserve 1/4 c. cheese to melt on top at the end of cooking.
4. Once the cheese mixture is smooth and completely melted, pour it over the potatoes.
5. Cut a piece of aluminium foil to fit the pan and spray with cooking spray so the potatoes won’t stick to it.  Cover the pan.  The idea is to cook over low heat for a long period of time.  They should take about 1 hour.   
6. After approximately 45 minutes, or when potatoes are tender, pull the foil off and add 1/4 c. cheddar to top and cook for about 15 more minutes until cheese is melted.

From: Noshing In Nature

12. Carrot Cake Flapjacks (Prep in Advance)

Image Source: BBC Good Food

Treat the family at the Christmas picnic with these delicious carrot cake flapjacks! Packed with nuts, seeds and dried fruit, they’re ideal to take with you on a fun family adventure.

You’ll need:

• 170g butter, chopped, plus extra for the tin
• 200g pitted dates, roughly chopped
• 250g honey
• 2 large carrots, coarsely grated
• 300g rolled oats
• 100g dried cranberries
• 150g dried apricots, chopped
• 70g chopped walnuts
• 70g mixed seeds
• 2 tsp mixed spice
• 2 tsp ground cinnamon

For the icing

• 1 tbsp soft cheese
• 2 tbsp icing sugar, sieved
• 1 small orange, zested, plus 1-2 tbsp orange juice

Method:

1. Boil the kettle. Heat the oven to 170C/150C fan/gas 3½, butter a 20 x 30cm cake tin and line with baking parchment. Tip the dates into a heatproof bowl and cover with 60ml boiling water from the kettle. Set aside to rehydrate for 10 mins, then tip into a food processor and blitz until smooth.
2. Melt the butter and honey in a saucepan over a low heat, stirring until smooth. Tip the carrots, oats, cranberries, apricots, chopped walnuts, mixed seeds, mixed spice, cinnamon and a small pinch of salt into a large bowl. Stir the sweetened butter and puréed dates into the dry ingredients until combined, then tip into the prepared tin and press into an even layer using a spatula. Bake for 45-50 mins, covering with foil halfway through if the flapjacks brown too quickly. Cool in the tin. Once completely cool, chill in the fridge for at least 3 hrs.
3. For the icing, whisk all of the ingredients together until smooth. Drizzle the icing over the flapjacks and cut into 12 bars. Will keep, covered in the fridge, for three days.

From: BBC Good Food

13. Cinnamon & Yoghurt Pancakes

Image Source: BBC Good Food

Love pancakes for breakfast? Then you’ll love this easy camping hack – no scales required! Make your holiday extra special with the smell of delicious cinnamon pancakes – sure to bring the Christmas spirit!

You’ll need:

• 500g self raising flour
• 4 rounded tbsp golden caster sugar
• 1 rounded tbsp ground cinnamon

To make one batch

• 125g natural yogurt
• 1 large egg
• 1 tbsp milk
• a little butter, for frying
• maple syrup or Nutella, to serve

Method:

1. Before you go, tip the flour, sugar and cinnamon into a bowl and mix thoroughly to distribute the cinnamon evenly. Transfer to a rigid container and seal.
2. To make a batch of pancakes, tip the yogurt into a bowl or jug and add the egg and milk, then mix with a fork. Rinse the yogurt pot and dry well. Measure a scoop of dry mix into a bowl, make a well in the centre, and add the yogurt mixture. Beat together to make a smooth batter.
3. Heat a frying pan with a knob of butter. Spoon tablespoons of mixture, a little apart, into the pan and cook until bubbles appear on the surface, about 2-3 mins. Flip them over and cook until firm to the touch, then transfer to a plate. Add a little more butter and continue to cook the pancakes until all the batter is used up. Serve with toppings of your choice.

From: BBC Good Food

14. Hot Spiced Buttered Rum

Image Source: BBC Good Food

This delightful buttered rum is perfect for sharing during a camping trip. Its gentle spices, such as cinnamon and star anise, make for a truly delightful Christmas experience.

You’ll need:

• 100ml rum
• 200ml water
• 25g butter
• 1 blood orange, zested and juiced
• 4 cloves
• 1 star anise
• 1 tsp ground cinnamon
• 1 bay leaf
• 1 tsp maple syrup

Method:

1. Heat all the ingredients in a pan until hot but not boiling, while stirring. Let it sit for a few mins, then strain into a flask.
2. Enjoy!

From: BBC Good Food

15. Glazed Ham Steaks

Image source: Girl Carnivore

Just because you’re camping doesn’t mean you have to forgo all your favourite Christmas traditions. Instead of a whole ham, opt for sliced ham steaks you can cook on the grill for a meal that’s both easy and festive. Because the ham steaks are already cooked, they’ll finish on the grill quickly. 

You’ll need:

• 1 kg bone-in ham steaks
• 2 tbsp brown sugar
• 2 tbsp maple syrup
• 2 tbsp mustard
• ¼ tsp cayenne pepper
• ¼ tsp dried sage
• ¼ tsp dried rosemary
• Salt and pepper

Method:

1. Once the grill is heated, in a small saucepan whisk the brown sugar, mustard, maple syrup, cayenne, sage, and rosemary until smooth. Season with salt and pepper to taste.

2. Simmer over direct heat, stirring occasionally, until thickened.

3. Remove the ham steaks from the package and pat dry. Place the ham steaks on the BBQ and grill for 2 minutes, rotate and cook 2 minutes longer.

4. Flip and cook the steaks for another 4 to 5 minutes, rotating once halfway through. Brush the ham steaks with the glaze for the last minute of grilling. Remove from heat and serve the ham steaks immediately.

5. Serve plain or with extra brown sugar mustard glaze.

From: Girl Carnivore

16. Barbecue Prawns

Image source: Delicious

When camping by the ocean, what could be a more perfect Christmas meal than some fresh barbecue prawns? There are endless variations you can try depending on what you like, but this recipe with chorizo and chilli will add a spicy kick. 

You’ll need:

• 12 extra-large green prawns, split through the belly, deveined, tails intact
• Rocket leaves, to serve
• 120g chorizo, casing removed, finely chopped
• 200g unsalted butter, room temperature
• 2 tsp chilli flakes
• Zest of 1/2 lemon

Method:

1. For the chorizo and chilli butter, place a large non-stick frypan over medium heat. Add chorizo and cook, stirring constantly, for 8-10 minutes until chorizo is crisp. Drain on paper towel and set aside to cool completely.

2. Meanwhile, place the butter, chilli flakes and 1/2 tsp salt flakes in the bowl of an electric mixer fitted with the whisk attachment. Whisk, scraping down the sides occasionally, for 4-5 minutes until white and creamy. Add chorizo and lemon zest and whisk for a further 3-4 minutes until chorizo is incorporated. Transfer to a small bowl and set aside.

3. Preheat oven grill to 220°C and line a large baking tray with foil.

4. Place prawns on prepared tray in a single layer and cover tails with foil to avoid burning. Spread 1 tbs chorizo butter over each prawn across the split, then grill for 6-8 minutes until cooked through and lightly charred. Season. Keep warm until ready to serve.

5. To serve, place prawns on a large serving platter along with any cooking juices. Serve with potatoes, rocket, lemon wedges and any remaining chorizo and chilli flakes alongside. (You can store any leftover butter in an airtight container in the refrigerator up to 6 weeks.)

From: Delicious

17. Grilled Halloumi and Peach Salad

Image source: Delicious

This grilled halloumi salad is fresh and festive, a perfect Christmas day lunch or side. It’s also a perfect, hearty option for vegetarians (just skip the ham!)

You’ll need:

• 4 yellow peaches, halved, stones removed
• 250g halloumi, cut into 1cm slices
• 1 tbs extra virgin olive oil
• 1 cup (280g) thick Greek-style yoghurt
• 2 baby cos lettuce, quartered lengthways
• 150g shaved ham off the bone, roughly torn
• 1/2 cup (80g) green olives, sliced into cheeks
• 1/2 bunch mint, leaves picked
• 1/2 cup (50g) flaked almonds, roasted
• 1 1/2 tbs white wine vinegar
• 1 1/2 tbs white soy sauce (from Asian supermarkets) or light soy sauce
• 1/3 cup (80ml) extra virgin olive oil

Method:

1. Heat a barbecue or chargrill pan to medium-high heat. Drizzle peaches and haloumi with oil. Cook halloumi for 2 minutes each side or until grill marks appear, and cook peaches, cut-side down, for 2 minutes or until grill marks appear.

2. For the dressing, whisk all ingredients in a small bowl and set aside.

3. Season yoghurt, then spoon onto a plate. Top with grilled haloumi and peaches, lettuce, ham, olives, mint and roasted almonds. Drizzle with dressing to serve.

From: Delicious

18. Gingerbread Trifle

Image source: Delicious

This gingerbread trifle is the ultimate Aussie Christmas camping dessert: it’s festive, requires no baking, and can be prepped ahead of time. Even better, you can put your trifle dessert in individual mason jars rather than one large serving dish for mini travel-ready trifles. 

You’ll need:

• 900ml thickened cream
• 1 cup (330g) dulce de leche (or other caramel sauce)
• 250g sour cream
• 1/3 cup (40g) icing sugar, sifted
• 800g gingerbread cake (or other bought cake)
• 90ml marsala or brandy
• 1½ tsp cinnamon
• 200g gingerbread biscuits (or gingernut), crumbled

Method:

1. Divide thickened cream evenly between two bowls. Add the dulce de leche to one bowl and whisk until thickened. Add sour cream and icing sugar to second bowl and whisk until thickened.

2. Cut cake into 2cm-thick slices, then layer one-third of slices over the bottom of a 3L (12-cup) trifle dish. Drizzle with one-third of the marsala, sprinkle over one-third of the cinnamon, then one-quarter of the gingerbread crumbs.

3. Top with one-third of the dulce de leche mix, then one third of the whipped cream mixture. Repeat layering process twice, finishing with remaining biscuit crumbs.

From: Delicious

19. Mulled Wine

Image source: Campfire Kitchen

This classic holiday beverage can be modified in any way you like, and can be easily prepared over a camp stove. 

You’ll need:

• 1 bottle red wine
• 3 oranges 
• 1 glass port
• 16 cloves
• 2 sticks cinnamon 
• 2 tbsp caster sugar
• 2 bay leaves

Method:

1. First prepare your oranges. Score the skin of two of the oranges and stick the cloves into the peel. This does two things, allows the juice of the oranges to escape and mingle with the wine and it also keeps the cloves from being poured into your cup. Put 8 cloves into each orange. If you want you can make a pretty design.

2. Add half a glass of the wine along with the sugar, spices and oranges to the pot and bring to the boil. Stir often and allow to boil for around 4 to 5 minutes. It should smell of Christmas!

3. Reduce the heat (move away from fire) and add the rest of the wine and a glass of port. Let this heat up but not boil. Squeeze the juice out of the oranges with a wooden spoon. The mulled wine is ready as soon as it’s hot but you can leave it up to half an hour to let the flavours really blend.

4. Ladle into heatproof cups and add whatever garnishes you’re using, maybe another cinnamon stick and slice of orange.

From: Campfire Kitchen

Cook up a storm on your Byron Bay camping holiday break

With these festive and delicious BBQ meals, you’ll be happy and well-fed during your camping holiday. Just bring a few camp cooking essentials and make full use of our campsite BBQs and camp kitchen. And if you forget any ingredients before heading out, find them at our camp kiosk.

Book your spot at Broken Head Holiday Park and celebrate the holidays in Byron Bay. We’re sure you’ll be back every year!