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        Barbecue tips

        Start the barbecue season with these appetizing barbecue recipes
        and enjoy that spring is finally here!

        Whole Grilled Salmon

        4-5 persons
        To this you need Aluminum foil

        ingredients:

        1 salmon side with skin

        spice mix:
        1 tablespoon fennel seeds
        1 tablespoon coriander seeds
        1 tablespoons mustard seeds
        Olive oil
        Salt and black pepper


        Preparing at home:

        1. Prepare the spice mix at home. Roast all spices in a dry frying pan. Grind them or mix in a spice mill.

        On site:

        1. Put a piece of aluminum foil on the grid and swirl over olive oil.

        2. Lay the salmon side with the skin down on the foil.

        3. Brush the meat side with olive oil. Season with salt, black pepper and spice mixture.

        4. Allow the salmon to fry over the glow (note that it should not burn) for 25-30 minutes. It may be medium baked, that is, a little loose inside, when you remove it.

        5. Serve with freshly cooked potatoes and a salad.

        Recipe from the book: Food for adventure - by Velochef

        Grilled corn cobs

        2 persons
        You need skewers to the cob 


        ingredients:

        2 fresh cobs with blast left
        1 tablespoon chopped thyme
        1 garlic clove
        100 g butter
        Salt and black pepper

        Method:

        1. Put the corn in cold water and leave for about 20 minutes.

        2. Meanwhile, chop the thyme and grate the garlic nicely. Blend the chop with the butter. Season with salt and black pepper.

        3. Grill the cobs with the blast on for 10-15 minutes until the corn is soft. It’s done when the blast is almost burned.

        4. Pull off the blast and grill again until the cobs have a golden color.

        5. Brush on the spice butter.
        Enjoy!

        Recipe from the book:Food for adventure - by Velochef

        Spicy chicken with bulgur

        2 persons
        To this you need Skewers 

        ingredients:

        300 g chicken fillet
        2 cloves of garlic
        1 teaspoon ground cumin
        1 teaspoon ground coriander
        1/2 teaspoon cayenne pepper
        1/2 cup of cooking oil

        Bulgur:
        1 cup cooked bulgur
        50 g raisins
        50 g chopped, mixed nuts
        2 tablespoons chopped parsley
        2 tablespoons cut green onions
        1 lemon, (the juice)
        Olive oil
        Salt and black pepper
        1/2 cup of cooking yogurt for topping
        1 teaspoon harissa (chili paste) for topping

        Do this:

        1. Cook the bulgur according to the instructions

        2. Grate the garlic nicely. Mix spices, garlic and oil into a marinade.

        3. Cut the chicken into equal pieces and turn the pieces into the marinade.

        4. Put chicken on skewers and grill for 10-15 minutes.

        5. Mix the bulgur with raisins, nuts, parsley and green onions. Season with lemon juice, olive oil, salt and black pepper.

        6. Mix the yogurt and harissa and garnish the freshly grilled chicken with yogurt

        Recipe from the book:Food for adventure - by Velochef


        Lamb skewers with chili and mint sauce

        2 persons
        To this you need Skewers



        ingredients:

        300 g minced lamb
        1 garlic clove
        1 egg
        1/2 teaspoon chili powder
        1 tablespoon chopped parsley
        200 g pimiento de Padrón (green chili)
        Olive oil
        Salt and black pepper

        Mint sauce:
        1 cup yogurt
        1 tbsp chopped mint
        1 tbsp olive oil
        Peel of 1 lemon
        Salt and black pepper

        Preparing at home:

        1. Grate the garlic nicely. Mix the pork with garlic, eggs, chili powder, parsley salt and black pepper.

        2. Shape the mince into small cobs. 

        On site:

        1. Thread the meat cobs on the skewer. Grill on high heat for 5-10 minutes.

        2. Stir olive oil over the green chili grill for 2-3 minutes on each side. Season with salt.

        3. Mix the yogurt with mint, olive oil and finely grated lemon peel. Season with salt and black pepper.

        Recipe from the book:Food for adventure - by Velochef

        mushroom Toast

        2 persons
        To this you need a strainer that can withstand being over the fire.


        ingredients:

        300-400 g of farm mushrooms (chanterelles, mushroom, oyster mushroom)
        2 slices of sourdough bread
        Olive oil for frying
        Salt and black pepper
        Parmesan for topping
        1 tablespoon chopped parsley for topping

        Do this:

        1. Clean the mushrooms and cut them in equal parts

        2. Turn the mushrooms into a couple of tablespoons of olive oil and season with salt and black pepper.

        3. Put the mushroom in the strainer and place it on the grill over the glow, shake it from time to time. Mushrooms contain a lot of water which makes it excellent to grill. The mushrooms is ready when it has a golden color.

        4. Stir over olive oil on both sides of the bread and grill the slices until they have a nice color.

        5. Add plenty of mushrooms to the bread and grate over the parmesan cheese. Top with chopped parsley.

        Recipe from the book:Food for adventure - by Velochef

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