The 6 tastiest 'Dutch oven recipes' from an outdoor cooking fan (2024)

The 6 tastiest 'Dutch oven recipes' from an outdoor cooking fan (1)WijtskeI'm a real fan of cooking with a Dutch oven and trying out tasty recipes. This Dutch oven comes with you on almost every camping/camper trip. The only condition is of course that you are allowed to light (open) fire at the campsite you are going to. I have already tried many delicious recipes using the Dutch oven. I would therefore like to share my favorite recipes with you and if I have discovered another delicious recipe, I will continue to pass it on.

The 6 tastiest 'Dutch oven recipes' from an outdoor cooking fan (2)


Which Dutch oven and fire bowl do I use?

The big advantage of cooking on the Dutch oven is that it works like a kind of oven because you place briquettes or coals on the lid. This provides both top and bottom heat. I have a nice onefire bowlfrom Petromax that can be stored super flat and can therefore always be taken on holiday, for a fire at the camper, but also for cooking.

The Dutch oven (Wolf) that I have comes from Qvist. I received a complete set for my birthday a few years ago, and then won a nice, small Dutch oven (Salmon) in a Qvist Facebook campaign. This means that I slowly have a nice complete set. I would like to visit it again sometimekleinste (The Midget)I want to include it, but that's only because I think it's so cute and because I know a delicious recipe that fits perfectly.

If you are going to buy a Dutch Oven yourself, please also readDutch oven kooptipsfrom Erik to choose the right one for you.

The 6 tastiest 'Dutch oven recipes' from an outdoor cooking fan (3)

Recipe 1: Sticky Stew from the Dutch oven

I like to look for my Dutch oven recipes online, but I often give them my own twist. For example, Jamie Oliver's 'Sticky Stew' recipe has now evolved into my own Sticky Stew. You can of course put all stews in theDutch ovenmake, but this one is my favorite:

The ingredients of the Sticky Stew are:

  • 800 grams of beef stew meat, cut into pieces
  • thick knob of butter or a dash of olive oil
  • 1 tablespoon of flour
  • 500 ml runderbouillon
  • 2 large onions, roughly chopped
  • leek and carrots
  • parsley
  • 1 tablespoon marmite
  • 2 cans of Guinness beer
  • 2 tablespoons of barley
  • 250 grams mushrooms
  • ca. 500 gram chipolataworstjes
  • pepper and salt

Don't worry too much about the size of the vegetables to be cut: most of it cooks nicely and eventually falls apart. You start, of course, by melting the butter in which you sear the floured beef.

When this is browned a bit on all sides, add the onions and fry them for a while. Deglaze the mixture with the beef stock and Guinness. Put the lid onDutch oven. I usually put about 12 briquettes on the lid, about 8 underneath. It requires constant adjustment if things are going too fast or too slow. You shouldn't go too fast, because that is the charm of cooking outside on a fire.

Once the meat has simmered for an hour, add the rest of the ingredients, but only add the chipolata sausages after an hour and a half, so that they can continue to cook for another half hour. Otherwise they will lose too much flavor, but they may also impart some flavor to the stew. The tastiest is to eat this stew as a thick soup with freshly baked bread.

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The 6 tastiest 'Dutch oven recipes' from an outdoor cooking fan (4)

Recipe 2: The smell of freshly baked bread

The tastiest thing is of course to bake your own bread over the fire. I usually use my small one for thisDutch oven(Salmon). A 500 gram loaf of bread fits perfectly in there. Sometimes I don't feel like taking all the ingredients with me and then I opt for the convenience of a loaf of bread from a pack. But I have discovered a very easy recipe for a 'no knead bread', a bread that you do not have to knead.

This dough has a long rising time, so you need to prepare it almost a day in advance. The big advantage is that you hardly have to do anything about it.

Ingredients Dutch oven – bread:

  • 450 gram flower
  • 8 gram salty
  • 3 gram dried yeast
  • 350 ml water (at room temperature)

Place all ingredients in a bowl and stir with a spatula until everything is well mixed and all the flour has been incorporated. Cover the bowl with a tea towel and let the dough rise for about 12 hours until it has doubled in volume. After this, you need to knead the dough once, form a ball and then let it rise for another two hours on a piece of baking paper, covered with a tea towel. You can lower the baking paper, bread and all, into your preheated pan. This also applies, depending on the size of your pan: approximately 5 briquettes at the bottom, 9 at the top.

The 6 tastiest 'Dutch oven recipes' from an outdoor cooking fan (5)

Recept 3: Dutch oven – pizza

Can you also make pizza in the Dutch oven? Of course! After all, it is a kind of oven and it works just as well as any other oven. It goes quite quickly, so ensure moderate heat under and above your Dutch oven. The best part here is also if you roll out your pizza dough on baking paper, then you can lower it with baking paper and all and also take it out (with gloves).

Pizza dough ingredients for the Dutch oven:

  • 500 grams of flour
  • 1.5 sachets of yeast
  • olive oil
  • 275 ml water
  • 1.5 tsp salt
  • 3 tsp sugar

Put all the ingredients in a bowl, knead well by hand and then let rise covered in a warm place for about 1 hour. You can make about 4 pizza bases from this. Roll this out on a piece of baking paper and roll up the edges a little. Add some tomato sauce and everything you like about vegetables, cheese and meats and then bake in the large Dutch oven for about 5 to 7 minutes.

Attention, keep an eye on it, this goes really fast. Do not use too much bottom heat, because then they will quickly turn black. Also do not use too much top heat, because then the edges will burn. I would really only put 5 briquettes underneath and maybe about 10 above. Better to take it easy and let it rise nicely and cook slowly, than a black pizza.

Recipe 4: Dutch oven – sandwich pie

A favorite recipe of our boys is the sandwich pie. I use the same recipe as for the pizza dough above, but then I roll out the entire dough into a large, square slab. Spread tomato puree that has been slightly diluted with water on top, place slices of ham and cheese on top and roll it up into one large roll. You then cut these into slices of approximately 3 cm, which you place on a piece of baking paper in the preheated large Dutch oven, nicely next to each other. You bake this in the same way as a pizza. Everyone can break off their own piece of this, so you can share it with each other.

Also read: Review: Campingaz Camping Kitchen 2 camping gas stove

You can of course vary this endlessly according to taste: mozzarella with Parma ham and arugula, gorgonzola with ham, or even ham cheese and pineapple, but then I would drain the pineapple well. Believe me, this is truly a recipe that everyone will find appealing at the campsite.

The 6 tastiest 'Dutch oven recipes' from an outdoor cooking fan (6)

Recipe 5: Swedish kanelbullar

Kanelbullar is a typical Swedish sandwich and can be prepared in your Dutch oven in the same way as the sandwich pie.

Ingredients vear 14 kanelbullar rolls:

For the dough:
30 grams unsalted butter
125 ml whole milk
30 grams of granulated sugar
10 gram instant gist
½ teaspoon salt
1 teaspoon cardamom
250 grams of wheat flour

For the filling:
20 grams unsalted butter, melted
100 grams of dark brown caster sugar
1 teaspoon cinnamon

And further:
1 egg, beaten
handful of pearl sugar

I usually don't make a fuss about whether or not I have certain ingredients, so in this case I leave out the pearl sugar. This is something you usually don't have with you when you go camping somewhere. The same goes for the cardamom, although I would just put it on my shopping list, as it gives the typical taste to this sandwich. You prepare the dough just like you would the pizza dough, but make sure the milk, butter, sugar and yeast are heated in a pan before you add them to the dry ingredients. This ensures that the dough can rise properly. After rising, you also roll this dough out into a large, square slab. Spread this with the melted butter and sprinkle the cinnamon and caster sugar over it.

You then roll this up into a large roll, which you then cut into slices of about 2 to 3 cm. Place these next to each other on the baking paper and let them rise covered for another 30 minutes. Brush these rolls with the beaten egg for a nice color and bake the kanelbullar in the Dutch oven for 8 to 10 minutes, but it can be a bit hotter: about 10 briquettes at the bottom and 20 at the top. It doesn't hurt to take a look and smell every now and then.

Recipe 6: Dutch oven – camembert in puff pastry

This Dutch oven recipe sparked my desire for the smallest Dutch oven (the Midget), because someone gave me a fantastic recipe for this smallest Dutch oven: camembert in puff pastry. And it is nothing more than that. Get a few sheets of puff pastry and stick them together into one large sheet into which you can fold a camembert. Place it in the Dutch oven for a few minutes until the cheese is melted and the puff pastry is nicely baked. Cut it open with a knife and dip pieces of bread in it. I couldn't tell you how hot this should be because I haven't prepared it yet, but I will make this calorie bomb sometime soon and tell you what my experience was.

Variations are also possible on this Dutch oven recipe: for example, add half an apple, some walnuts and honey to the package. I don't know what you think, but my mouth is watering. Do you have any tasty recipes for the Dutch oven? Let us know in a comment below!

The 6 tastiest 'Dutch oven recipes' from an outdoor cooking fan (2024)


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