Bite size camping recipes

It’s quality over quantity with these simple tasty tapas treats

Arancini balls

TOTAL TIME: 20 minutes

Serves: 8

Ingredients:

• Vegetable oil, for frying
• 2 cups white rice, cooked
• 1/2 cup parmesan, grated
• 3 eggs
• 1/2 cup mozzarella, cubed (approximately 8 cubes)
• 1 cup breadcrumbs
• 1 lemon (optional)

Method:

1. Place a large frying pan over a medium-heat fire and add up to 10cm of vegetable oil in the pan.
2. Combine the rice, parmesan and one egg in a medium bowl and mix thoroughly with your hands.
3. Take a small portion of the mixture to form a ball, squeeze it firmly and stuff one cube of mozzarella inside the ball, repeat this process to form 8 arancini balls.
4. Whisk together the remaining two eggs. Dip each arancini in the eggs and then roll in the breadcrumbs, shaking off any excess.
5. Fry in the oil until golden brown, drain on paper towels and serve with lemon slices.

Bacon wrapped jalapenos

TOTAL TIME: 45 minutes

Serves: 4

Ingredients:

• 10 large jalapenos
• 12 tbsp cream cheese
• 1/2 cup cheddar cheese, grated
• 1/4 tsp garlic powder
• 10 bacon rashers

Method:

1. Cut the jalapenos in half lengthwise and scrape out all the seeds.
2. Mix together cream cheese, cheddar cheese and garlic powder and fill each jalapeno half.
3. Wrap each half with bacon and cook on the skillet or grill until bacon is crisp.

Coco vanilla balls

TOTAL TIME: 15 minutes (allow approximately 3 hours to set in fridge)

Serves: 24 balls

Ingredients:

• 2 cups unsweetened shredded coconut, plus more for dusting
• 2 tbsp maple syrup
• 3 tbsp coconut oil
• 1 tsp vanilla extract

Method:

1. Thoroughly mix together shredded coconut, maple syrup, coconut oil and vanilla extract and roll into bite size balls.
2. Sprinkle with extra coconut and place in the fridge for a few hours before storing in a large container for offroad camping snacks.

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