‘Nordic style easy seafood campfire grilling’
When the weather is on our side and is beautifully sunny, one of our favourite ways to cook at the countryside is by the lake on a traditional log campfire. I just love the crackling sound of the logs, the flickering flames and the 360 views of nature around you. This is one of my favourite seasons as you can see little signs of spring around you. Some type of wood anemones, white and blue push through on dry patches of land and birds are busy making nests on the bare trees. The first signs of sprigs and willows are apparent, asparagus season is on its way and the spring sun is intense against the face.
Nevertheless, campfire cooking requires something easy, minimalistic (as you are way from the kitchen), a little rustic, thus seafood works perfectly. We purchased calamari tentacles and pre-cooked lobsters (frozen) that worked as cooling-aids for the rest of the food during our four-hour drive up to the cottage. We used a cast iron grid for cooking on the fire and with the lobsters & tentacles, you can’t go wrong!
Calamari tentacle Marinade
- 4 cloves garlic
- 1 cup parsley
- 1/2-1 cup oil
- 2 chili (medium heat)
- salt/pepper/lemon zest
Finely chop and mix all the ingredients above into a large bowl. Coat all the calamari tentacles, cover and leave to rest in the fridge for about an hour. At this point you can prepare all the extras that you will need at the campfire. Cut lemon wedges, chop some dill and prepare homemade aioli. It takes under 15 minutes to make and you basically need a handheld blender and a cylinder type measuring cup.
- 2 eggs
- 2 garlic cloves (grated)
- 3dl oil
- 1 tablespoon vinegar (or lemon juice)
- 1 teaspoon salt
- 1 tablespoon strong dijon
Basically place all the ingredients into the cylinder measuring vase/cup and blitz with the handheld blender until it becomes frothy. Pulse the mixture and blitz it for about 10minutes. Place the aioli into a small bowl, cover and leave into fridge until the food is ready.
To prepare the calamari, place the tentacles in between a cast iron grid and place on top of a campfire that has lots of coal. Cook on both sides until the tentacles are ultra crispy. Squeeze some lemon juice on top, a bit of salt and enjoy with the aioli.
I love sitting near the warmth of the fire, I love the smell and sound from the logs and the drying spring nature from all its snow.
- 1 whole lobster per person (we used frozen pre-cooked ones)
- Garlic butter (mix together butter & grated garlic)
- lemon wedges
- chopped dill
Prepare the lobsters: Of course fresh lobsters are always better, but you need to take into account the ease when going to the countryside. Frozen lobsters are very convinient in these settings- Thus, boil in hot water (about 5 minutes) according to instructions on the package. Half the lobsters with a sharp knife. Add some oil, salt, pepper on the flesh and place between the cast iron grid. Cook on the camp fire for a few minutes until it becomes to charcoal a bit. Squeeze lemon on top and sprinkles of dill.
I absolutely loved the lobster that was accompanied with chilled white wine that I kept cold pressed into the snow. Parts of the claw may crack open byt he heat of the fire and if not, it is easily opened by hitting it with a rock.