Bush Camping Recipes

RECIPES TO COOK IN THE BUSH

 

 

dinner or tea
camping recipe ideas for dinner or tea

 

chilli prawns on camp oven lid

Enough peeled and deveined prawns to suit .
A little butter
A tin of mixed vegies (optional)
Sweet Chilli Sauce
Chopped Garlic to taste
150 mls of cream

Cook enough rice for a bed of rice for each person.   Approx ½ cup of uncooked rice per person. When the rice is half cooked take a shovel full of coals from the fire and put aside. Turn the camp oven lid upside down on the coals. Put the butter onto the camp oven lid and add the garlic. When it is almost cooked add the prawns and the optional vegies. When the prawns are cooked add a good shake of chilli sauce (enough to taste) Add the cream and mix well. Place rice on a plate and a share of the prawns.

Greg & Marge

 

beer batter for fish

2 cups full strength beer
2 cups flour
2 teaspoons salt
2 egg whites, whisked until sift

Cut fish into 3cm x 2cm chunks. Dry with paper towel and set aside. Mix flour, salt and beer into a batter. Never over beat batter, a few lumps are harmless. Set aside for half an hour. Gently fold in egg whites. Heat oil in deep heavy pan or wok.
Shake fish in flour and dip in batter. Fry in hot oil until golden brown. Don't crowd pan. Drain well and serve with plenty of cut lemons and tartare sauce.

Rob & Carol

 

tuna frittata     

3 eggs
small can tuna (any flavour)
grated cheese (as much/little as you like)

Beat the eggs, add the tuna and tip into medium hot pan. Sprinkle cheese on top, cover and cook.
Sufficient for one person serve.

 Kate

 

beer batter for filleted fish

1 cup of beer
1 egg (for heavier batters)
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon corn flour
1 1/2 cup plain flour

Coat fish fillets in batter and cook as desired.

 Kate

 

curried prawns 

1 ½ tablespoons butter
1 large onion chopped
1 ½ tablespoons plain flour
1 teaspoon curry powder
¼ cup cream (lite if preferred)
1 can diced peeled tomatoes
1/2 kg prawns (more if desired)

Melt butter in a saucepan add onion and cook till clear, adding the curry powder lastly. Turn down the heat to low. Thicken with the plain flour. Then add cream and tomatoes, you can puree the tomatoes a bit more if you like.  Add the prawns. Serve with boiled rice. If using large prawns, cut into smaller pieces.

 Kate

 

barbecued fish

Clean and scale the fish. Rub all over with lemon juice. Sprinkle with garlic powder and lightly fry in margarine on a barbecue plate or frying pan. The fish is cooked when the flesh flakes easily with a fork.

Kate

 

bbq fish with herbs

2 thick fish fillets.
1 tabs olive oil.
juice of 1 lemon,
1/2 cup of chopped herbs mixed.
a couple of dobs of butter

Rinse the fillets and pat dry with paper towel. Mix the oil, juice, herbs and pepper in a small bowl. On the skin side of the fish make 3 or 4 diagonal cuts then place fillets on a large piece of foil or baking dish. Rub the herb mixture into the cuts and pour a little of the juice over the fillet. Place a dob of butter next to the fillet then fold the foil to make a parcel. Cook on a hot plate both sides for about 10 -15 minutes

Kate

 

salmon - cheese curry

2 x 440 gm cans of salmon.
1 x 440 gm can sliced mushrooms.
3 cups of breadcrumbs.
2 cups cheddar cheese, grated.
4 eggs beaten.
1 small onion chopped.
2 tabs lemon juice.

Flake fish onto 24 inch square of heavy foil. Add all remaining ingredients and mix well. Fold and loosely seal foil around mixture. Place package into camp oven and bake until done (about 30 minutes) serves 6 - 8.

Kate

 

curried bbq fish

2 thicken fish fillets of fish.
A little curry powder
1 tabs of olive oil.
Juice of 1 lemon or lime.
1/3 cup of coconut milk.

Rinse the fillets and then pat dry with a paper towel. Mix the oil, juice and coconut milk in a small bowl. On the skin side of the fish, make 3 or 4 diagonal cuts and then place the fillet on a large piece of alfoil or baking paper. Rub curry powder over the fish and into cuts and pour half the milk mixture over the fillet. Fold the foil and secure to make a not too tight parcel. Repeat with the next fillet. Cook on a hotplate both sides for a total of about 10 - 15 minutes.

Kate

 

fish in foil

whole fish [one pre person]
butter
lemon juice

Stuffing
2 tbsp butter
2 onions, finely chopped
1 1/2 cups cooked rice
2 sticks celery, finely chopped or 1 can peppers
1 tbsp lemon juice

Topping
sliced onion, tomato and lemon

Clean and scale the fish, removing the eyes if you can't bear the thought of that glassy gaze and trim off the fins. Place on a double layer of greased foil and brush with lemon juice and melted butter.

To make the stuffing, mix butter, onion, celery or peppers, rice and lemon juice. Push firmly into the fish cavity and wrap the fish securely in foil and place seam side down on a hot plate over medium heat for approximately 20 minutes. Turn carefully, open out the foil and arrange onion, tomato and lemon slices along the top. With the foil open, cook for a further 20 minutes or until fish is cooked. Brush the top occasionally with extra melted margarine to keep the fish moist.

Kate

 

buttered sauce for fish

Heat butter in a pan and add some finely chopped onion, lemon juice and bring to the boil.
Variations :-
Add garlic powder, parsley or other herbs
Add anchovy or fish paste or tomato sauce
Add mustard and a little white wine

Kate

 

fish steaks

5-6 thick fish steaks--snapper, cod, etc.
lemon juice
1/4 cup melted butter
1/4 cup finely chopped onion
1 tbsp anchovy paste, optional
1 tbsp fresh or dried parsley
1 small carton of natural yoghurt

Rub the steaks with lemon juice and mix the melted butter with the onion, paste and parsley. Place steaks on an oiled barbecue plate and cook for 2-3 minutes. Turn and brush with butter mixture and cook for a further 2-3 minutes. Turn again. Combine the remaining butter mixture with the yoghurt and spoon over the steaks. Cook until the fish flakes easily.
Variations :-
Use mustard, curry or tomato sauce instead of the anchovy paste.
Use sour cream instead of the yoghurt.

Kate

 

tuna tang

400g can tuna, drained and flaked
2 tbsp lemon juice
1 1/2 cups cooked rice
1 medium can cream of chicken soup
2 tbsp mayonnaise
1/2 cup onion finely chopped
1/2 cup chopped tomato
6 large bread rolls

Mix the tuna, lemon juice and rice and place in a camp oven. Add the remaining ingredients except the rolls, and stir through carefully. Heat gently until simmering. Cook for 12-15 minutes.
Spoon into bread rolls which have been lightly toasted and buttered.
Variations :-
Use Salmon or canned prawns.
Use macaroni pieces in place of the rice.
Add peas or beans for colour.

Kate

 

tuna crunch

1 packet chicken noodle soup
400g can tuna
400g can peas, drained
1 packet dried potato chips
sliced tomato

Cook the soup according to the packet directions, using 1/2 cup less water. Add the peas and drained and flaked tuna. Heat through then place the mixture into an pie dish and crumble the potatoes over the top. Place the dish in a preheated camp oven and cook over medium heat for 10-15 minutes. Place coals on the lid of the camp oven to brown the chips slightly.
Serve with tomato.

Kate

 

tasty sardine spread

1 tin sardines, drained
Finely chopped onion
Finely chopped tomato
2 tablespoons cheese spread or tasty cheese
Milk to mix

Combine all ingredients, adding enough milk to make a spreadable consistency.
This mix looks dreadful, but tastes delicious. It is also good as a spread on toast which is then grilled. Add sliced tomato.

Kate

 

chicken bacon tomato & asparagus casserole 

1 kg Chicken Breasts
6 Rashers Bacon
2 teaspoons Coriander (out of tube)
Punnet Cherry Tomatoes (normal tomatoes can be used, or tinned)
Crisp asparagus (out of bottle or tin)

Cut chicken, bacon and asparagus into bite size pieces. Cook chicken in a hot pan BBQ plate or camp oven until ¾ cooked. Add bacon to chicken and cook. Once both cooked, add coriander and tomatoes, cook until tomatoes are desired texture. Add asparagus and heat until warm and serve with cooked rice.

Kate

 

camp oven chicken  

2 small or 1 large chicken
1 onion
2 apples
1 cup of white wine or cider
4 rashers bacon

Stuff chicken with quartered apples. Brown chopped bacon then chicken. Place all other ingredients in the oven and cover tightly with foil. Simmer slowly till tender.

Kate

 

cooper creek chicken

chicken drumsticks or pieces
butter
440g can cream of chicken soup
60g packet dried green peas
large carrot thinly sliced

Lightly fry the chicken pieces in a small amount of butter until half-cooked. Arrange in a large camp oven with peas and carrots and pour over cream of chicken soup. Add a small amount of water if casserole is too thick. Cook over low heat for 1 hour or until chicken is tender.

Kate

 

apricot chicken

chicken drumsticks or pieces
1 packet french onion soup mix
dried apricots
dried parsley
425g can apricot nectar

Place the chicken pieces in a camp oven and sprinkle over soup mix, dried parsley and apricots. Pour the apricot nectar over the chicken, cover and cook over low heat for approximately one hour or until chicken is tender. If using a cooked chook 30 minutes should be sufficient.

Kate

 

blonde's chicken legs

8 chicken drumsticks
3/4 cup mayonnaise
1 tsp curry powder or to taste
dry breadcrumbs or finely crushed corn or bran flakes

Combine mayonnaise and curry powder, mixing well. Spread mix over each drumstick and toss in breadcrumbs, pressing on lightly with hands if necessary. Place drumsticks in a well greased camp oven and bake over medium heat for 45 minutes or until they are tender.

Kate

 

chicken pasta bake  

1 x 495 gm bottle of Chicken Tonight Pasta Bake Creamy Parmigiana.
250 grams small shell pasta.
400-500 grams of sliced cubed chicken

Cook pasta, drain, add cooked chicken and the pasta bake and mix through. Cover generously with grated cheese. Cook in camp oven for 20 minutes or until cheese is melted on top. Serve with salad or vegetables.

 Kate

 

souvlaki

2 large probably steroid fed chicken fillets (3 normal)  or 600g lamb
1 onion
2 lemons
pepper grinder (better than powdered)
pinch of paprika
1 tub tzatziki
1 lettuce
2 large  tomatoes
olive oil
1 packet ( 5 ) Jerry's souvlaki pitas (any pitas will do)
Corn skewers (to hold them together on plate)
paper towel (they are very messy)

Thinly slice the chicken or lamb, place in bowl and season with pepper and paprika.
Squeeze the juice of 1 lemon over meat, splash a bit of oil in and set aside for a couple of minutes.
Finely slice lettuce, onion and tomato. Splash about 2 tablespoons of olive oil in a frypan or on hotplate and cook pitas (both sides) on low heat until they rise. Do not have pan too hot or cook for too long as pita will brown or dry out and become tough. Keep pan wet with oil at all times ,  (not too healthy but you get a better result and they taste better). Once done wrap in foil or put somewhere warm and then move on to meat. This you need to cook hot and quickly or it will stew. I take a wok camping with me and the Coleman 2 burner does a great job keeping it
hot. While you are cooking the meat get someone else to start assembling.

To each pita plop a tablespoon of tzatziki in the middle and spread to top and bottom.
Layer with lettuce, tomato, and onion to taste. Add meat to pita ,  season with more pepper to taste, squeeze on a bit of lemon. Wrap by rolling one side into the centre then the other and hold closed with corn skewers. Eat immediately ........ Note : This is also a great way to use up left over lamb roast the next day and they taste even better.

Best consumed with beer or a Chardy.

Kate

 

lamb stew 

500 g diced lamb
1 large potato diced
1 large onion diced
1 tin green beans
1 tin baked beans
1 tin tomato soup
1 tin tomatoes
Brown Lamb in pan/camp oven then mix in all remaining ingredients. Cover with lid and cook for 30 minutes.

Kate

 

loin lamb chops

This tangy flavoured recipe is quite flexible. It is easy and simple. Use almost any condiments from your tucker box as the marinade/sauce.

2 or 3 loin lamb (or hogget) chops per serve. Leave the tails on the chops
3 tablespoons tomato puree
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoons Worcestershire sauce
clove of garlic
1 tablespoon ginger
2 tablespoons brown sugar
1 cup beef stock
1/2 tablespoons curry powder
salt & ground black pepper

Combine all ingredients and marinade for an hour, turning. You may add more fluid. I use wine. Bake in camp oven.
Serve with couscous and (dried) beans

Rick

 

lamb tapenade in the camp oven

8 fillets anchovy’s
4 cloves garlic
20 kalamata olives
juice of 1 lemon
1 onion
ground black pepper
Italian parsley
6 lamb pockets

Chop anchovies, garlic, parsley, onion, olives. Mix lemon juice into this.
Stuff into the lamb pockets. Rub salt & fresh ground black pepper over lamb and cook in camp oven. Note: Tapenade can be made a day or two before & kept chilled

 Kate

 

lamb shanks in mint  

4 lamb shanks
2 tab mint jelly
1 onion diced
½ cup tomato sauce
1 cup water
1 tab butter or oil

Heat oil and brown shanks in camp oven, then brown onions. Add all other ingredients, and simmer slowly until cooked

Kate

 

roast lamb/beef & vegetables  

Grab a leg of lamb/beef and coat with "All Purpose Seasoning". Ensure that a good coat is given over the whole piece of meat rub lightly as you go.

Drop meat into the camp oven on coals and place coals on lid. The trick is to keep replenishing the coals after they loose there heat (turn from red to black)

Cook for about 30 to 40mins....you should see loads of juice appear. Whilst this time has elapsed prepare vegies - potatoes, sweet potato, pumpkin, carrot and whole onions. Chop into quarters.

Remove the camp oven from the coals, remove lid and empty coals off the lid. Throw in the verges around the meat and reinstall the lid. Don't worry if the lid is not on properly as the verges will reduce in size very quickly. Do not turn the meat during any of this process.

One important point to note is if you have your camp oven on coals near the fire, remember to keep rotating the unit so as not end up with and hot spots inside the oven. Keep repeating the process of removal and replenishment of coals. When the verges are cooked, the meat will be cooked.

I generally remove the camp oven from the heat leaving coals on the lid, remove lid, remove meat and leave verges, replace lid. The verges will stay warm, whilst the meat is being carved.

If you want some greens, chop up some fresh beans, throw them into a double layer of alfoil with a dob of butter and onto the coals about five minutes before the end. One of these packages for each person and drop onto each person’s plate unwrapped. They stay hot until ready to be eaten.

 Kate
 

murray's curry

1 Kg of diced beef, lamb, or pork or combination of all. Cold left over meat can be used also.
2 tablespoons of vegetable oil.
2 tins of tomatoes.
500 grams of frozen mixed vegetables.
2 large chopped onions.
2 large tablespoons curry paste.
2 large chopped potatoes.

Place a shovel or 2 of hot coals into hole, put camp oven down, leave until hot, add oil and fry onions until soft. Add curry paste and stir through, simmer for 2 minutes, add meat, stir through, simmer another 2 mins. Add rest of ingredients with just enough water to keep very moist. Place lid on oven, and shovel hot coals on top, leave for about 15 minutes, lift lid, stir, add more water if necessary. Shovel hot coals back onto the lid of oven and leave to simmer for a further 30 mins or until meat is tender. Serve with rice.

Kate

 

bush stew

1 cup diced meat (beef or lamb)
1 ½ cups water
1 can tomatoes
1 pkt French onion soup
1 can peas
½ cup uncooked rice
grated tasty cheese

Brown meat in camp oven then add all the other ingredients, except the cheese. Put lid on and bring to boil then simmer for about 30 minutes. Sprinkle with grated cheese when serving.

Kate

 

lloyd's frittata  

1 cup of cooked meat - diced.
(any meat can be used even diced up tin ham. In the bush I tend to use the dried italian sausage)

1 cup of mixed vegetables 
(early in the trip I will use frozen mixed vegies from the supermarket but if not available reconstituted dries peas, corn etc)

1 cup of potato pieces - cooked.
(early in the trip I use frozen hash browns (the shredded ones), potato gems or even frozen chips. Later in the trip I will use a real potato and cut it up into cubes)

4 to 6 eggs
milk
1 onion
garlic granules
shredded cheese
oil, butter for frying.

In a large fry pan (I use high sided non-stick type) add oil or butter and fry up cubed real potato (or heat up the potato gems, frozen chips or diced up shredded hash browns).
Chop up onion and add to pan & cook. Add garlic granules then meat and vegetables and heat through. In a bowl mix up all the eggs and a little milk. When food mix in pan is hot tip the bowl of eggs and milk over the food mix. Sprinkle shredded cheese over the top. Heat until eggs are cooked. (At home I put the pan under the griller to brown the top but otherwise I just cook it slowly with a cover over the pan until the eggs are cooked and the cheese has melted).
Slide out of the pan onto a plate and cut into sections. Served with sweet chilly sauce.

Kate

 

french steak

1 large piece of steak for each person
1 packet French onion soup
Butter

If the steak is thick and perhaps tough, pound it with a mallet, or the thick handle of a knife.
Place each piece of steak on a large piece of foil, allowing enough room to close the edges securely. Sprinkle the meat with a dessertspoon of the soup mix and 2-3 nobs of butter. Secure the packets and cook on a barbecue plate for 20 minutes, turning frequently.
This is delicious served with either vegies or a crisp salad and potatoes cooked in their jackets.

Kate

 

glazed pork pieces

Pork medallions ( 6 or 8)
1/2 cup honey
1/2 cup tomato sauce
3 tsp soy sauce
garlic powder
1/2 tsp ginger powder

Pound with a meat mallet or the handle of a knife. Mix together the honey, tomato sauce, soy sauce, garlic powder and ginger and brush over the pork. Let stand for 30 minutes. Cook on a barbecue plate until tender, brushing occasionally with extra glaze.

Kate

 

pot roast

3 tbsp flour
1 kg roast ---beef or lamb
potatoes, peeled and cut into quarters
carrots, peeled and cut into sections
onions, cut into quarters -- or if small leave whole

Sprinkle flour over the roast. Place in a large camp oven and brown in a little oil on all sides. Add enough water to come about 4cm up the sides of the meat. Cover with the oven lid and cook for approximately 2 hours simmering gently. Add more water if required.
About 45 minutes before the roast is cooked, add the vegetables around the meat. When cooked, remove the meat and vegetables and make a gravy from the liquid in the bottom of the pan, adding flour to thicken. Add vegemite if you prefer extra colour.
It is essential that the roast cooks slowly and gently, so the cooking time will vary according to the size of the roast.

Kate

 

meat loaf

500g minced steak
500g sausage mince or use all mince if preferred
1 large onion, chopped
1 tbsp Worcestershire or soy sauce
1/3 cup tomato sauce
1 egg, beaten

Combine all the ingredients and shape into a loaf. Cook over medium heat in a large camp oven for about 1 ½ hours or until cooked through. Turn very carefully once or twice.
Add any of the following for variety; tomato, celery, beans, peppers, grated carrots, sultanas or a little cooked rice to make it go a little further

Kate

 

savoury chops

4-6 lamb leg chops
1 tbsp flour
1 tsp sugar
3 tbsp tomato sauce
1 tbsp vinegar
1 cup water

Roll the chops in flour, sugar and place them in a large camp oven. Mix the sauce and vinegar together and pour over the chops. Add the cold water. Cook over low heat for 1 ¼ hours or until the chops are tender.
The addition of a few drops of Worcestershire or soy sauce adds an extra tang.

Kate

 

lamb chop casserole

2 tbsp oil
1 kg lamb chump chops
2 onions, sliced
1 1/2 tbsp plain flour
2 cups water
440g can tomatoes
280g can corn kernels
4 potatoes, cut into thin slices
2 tbsp dried parsley, optional

Remove any fat from the chops. Heat the oil in a large camp oven, add the chops and cook until browned on both sides. Remove from the oven and keep warm. Add the onion to the oven and cook until tender. Add flour, stir until well combined and brown, then gradually stir in the water until smooth. Add the tomatoes, corn, potato slices and bring to the boil.
Add the chops to the oven and simmer until potatoes and chops are tender, approximately 40 minutes. Stir in the parsley before serving.

Kate

 

sausage & vegetable casserole

1 kg thin sausages
1 large onion, chopped
2 rashers bacon, chopped
1 packet French onion soup
2 1/2 cups water
1 cup dried mixed vegetables

Place the sausages in a large camp oven and brown gently all over. Drain off excess fat, leaving just a little. Add the bacon and onion and cook for a few minutes. Add the soup mix, water and dry vegetables and mix well. Cover and cook over medium heat for approximately 30 minutes. Serve with boiled rice or noodles.

Kate

 

curried sausages

1 kg thick sausages
2 tbsp butter
2 onions, chopped
1 large cooking apple, chopped
2 tsp curry powder, or to taste
2 1/2 cups water
1 beef stock cube
1 tbsp water, extra
2 tbsp cornflour
Parsley, optional

Melt the butter in a large camp oven and add the onions, apple and curry powder. Stir until the onions are soft. Stir in the water and crumbled stock cube and bring to the boil. Chop sausages if desired and add to the camp oven. Simmer mixture for 10 minutes. Mix the cornflour with extra water and stir into the sausages, bring to the boil then simmer until thick.
Sprinkle with parsley and serve with boiled rice.

Kate

 

 

pineapple pork

4 large meaty pork chops, rind and all fat removed
oil for frying
1 large onion, chopped
440g can pineapple pieces
2 tbsp soy or Worcestershire sauce
1/4 cup water
1 chicken stock cube
60g packet dried beans
1 ½ tbsp cornflour
2 tbsp water
parsley, optional

Brown the pork in oil in a large camp oven. Drain off excess fat and add onion, pineapple, sauce, water and stock cube. Stir until heated through. Cover and cook over medium heat for 20 minutes.
Add the peppers, beans, cornflour mixed to a paste with the extra water and stir until thickened. Continue to cook over medium heat until pork is tender and tasty. Add parsley, salt and pepper before serving.

Kate

 

crispy potato fritters

3 large potatoes
2 rashers bacon, chopped
1 tbsp self-raising flour
Oil

Peel and grate the potatoes, rinse in water and squeeze out excess moisture. Mix the potato with the bacon and flour. Heat a large frying pan and add enough oil to thinly cover the base. When the oil is hot, add tablespoons of the mix, spreading out with a fork to make thin patties. Fry until golden-brown on both sides. Drain on a paper towel.
Serve with steak, eggs and tomatoes for a hearty breakfast.

Kate

 

dad's stew

This is a very basic and rugged meal that can be whipped up in a few minutes. As the name suggests my old man cooked it up every now & then when a substantial meal was required, but little time was available, like getting into the campsite late at night. He used it often when driving road trains in the Territory in the early 70’s, pulling over to the side of the road for a meal and a kip.

1x tin of Camp Pie (processed meat like spam)
1x tin of peas
1x tin of peeled tomatoes

Grab a frying pan of saucepan and simply throw the ingredients in & cook.

jason & Kat

 

beef stroganoff

2 tablespoons plain flour
500 g fillet of beef or rump steak (any steak for that matter)
60 g butter
2 onion, finely chopped
500 g button mushrooms, sliced
1 cup hot Beef Stock or water
1/2 cup sour cream

Season the flour with salt and pepper.  Cut the steak into paper thin strips and toss it in the seasoned flour.  Heat half of the oil and half the butter in a wok or saucepan and fry the onion over a low heat until the onion is soft.  Add the mushrooms and continue cooking until they are limp, then tip the mixture onto a plate.  Wipe out the wok or pan with paper towel.

Heat the remaining oil and butter in the wok or pan and fry the beef over a high heat until browned.  Add the hot stock and stir well, then mix the onion and mushrooms.  Simmer for a few minutes.  Stir in the sour cream and heat without boiling.  Serve with hot buttered rice or noodles.

Note:  It is better to use fresh however, when camping tin champignons and bottled garlic or granules may be substituted.

 Kate

 

family meat pie

Using the same ingredients as for meat and vegie pasties, roll out enough pastry to line a large pie dish. Fill with the meat and vegie mix. Roll out extra pastry to cover the top of the pie. Trim edges and pinch together. Cut a "V" in the top and glaze with water. Bake as for pasties.

Kate


 
spaghetti a la pete

Into a hot deep pan / saucepan dump a pile of extra virgin olive or avocado oil. Put in desired herbs/spices (I use chopped garlic & Turmeric & Ketjap Manis (Indonesian Soy Sauce)
Fry till it smells great BUT don't burn. Pile in as many peeled & chopped onions as you like (4), chopped carrots (4). Fry more (till onions start to go clear). Set aside
In same pan dump in extra lean 'Heart Smart' mince (if you love mince use more, 1kg, otherwise 500g). Fry while breaking up, until most of the red bits are gone (some people say to drain off the water - if really hot pan, it evaporates)
Tip the onion mix back in. Add a tub of tomato paste (or 2), tomato soup, a tin of (or fresh) peeled & chopped tomatoes. Keep mixing. Add a tin of coconut milk (secret ingredient)
Simmer till you're ready with the spaghetti (wholemeal of course) with a couple of tablespoons of extra virgin olive oil thrown in for lubrication. Just before serving chuck in a large cup or 2 of frozen peas (&/or corn kernels) & stir to mix.
Pete’s note:  Must be consumed with a good red!

 Kate

 

bejah's rice

2 cups rice preferably Jasmine or Basmati
3 cloves
2 sticks cinnamon
3-4 cardamom pods
1 medium brown onion
1 tablespoon butter
1 tablespoon light sesame oil
Handful Serisch - Iranian sour raisins
1 teaspoon sugar
3 tablespoons chopped mint
Coriander (cilantro) to taste as well (optional)
1/2 cup pistachio nuts
1/2 cup pine nuts

Using the absorption method, cook the rice first by placing two cups of rice in a heavy based pot with cloves, cinnamon and cardamom pods. Place your index finger on top of the rice and pour cold water over the rice until the water is the depth of your second finger-joint. Cover and bring to the boil then simmer very gently for 20 minutes until the rice is dry with a fluffy texture. In a heavy pan, cook onion in butter and oil until transparent. Wash and add serisch and sugar, fry for a minute stirring but be careful not to burn the sugar. Add chopped mint, pistachio and pine nuts. Continue stirring with a wooden spoon but don't let it get too dry; add a dash of water if necessary. Fold in the base rice, fry a little and serve immediately topped with a few sprigs of coriander.

 Kate

 

'anzac' camp oven pizza  

Mix, knead and leave to rise, one packet of ready-mix bread according to the hand mixing directions. When it has risen once, roll or press it out flat to the approximate size of your camp oven. We last used a fantastic huge, heavy, shallow camp “frypan” that fitted the camp oven lid, but your pizza will also successfully cook on an alfoil covered cake rack that fits into the bottom of your camp oven. (Tried and tested!) Don’t forget to grease the surface first.
Once you have the base rolled out, spread it generously with a sachet of tomato paste (or tomato sauce or relish or sweet chilli sauce etc) then get creative with your choice of toppings. Try your old favourites or get inventive and go “gourmet”! Great for using up leftovers or whatever you have in the camp fridge to use up. Suggestions for possible toppings include chopped tomato, mushroom, onion, capsicum, avocado, broccoli, asparagus, sweet corn, salami, ham, chicken, prawns, feta cheese, mozzarella, tasty cheese, coriander, basil, etc
Put the cheese on last and then place your lid on. Put the oven on a bed of hot coals and put a generous scoop of coals on the lid, leave for 20 – 25 mins depending on the thickness of your base, then remove from the coals, slice and enjoy! Better than home deliveries!

 Kate

 

 death by bratwurst

5 fully cooked bratwurst
2 ounces pepper jack cheese
5 bacon slices
2 green onions
2 green peppers
5 French rolls

Cut a lengthwise slit in each bratwurst about a half-inch deep. Cut cheese into five narrow strips and insert into slits. Wrap a slice of bacon around each, fastening at each end with wooden toothpicks.

On a preheated grill, place brats cheese-side up, cover and grill for 5 to 10 minutes until bacon is crisp and cheese is melted. Cut onions and green peppers in long slices, place on the grill and dab with olive oil; cook 5 to 7 minutes. Serves 5.

Serve brats in French rolls with cooked onions and peppers on top.

 Kate

 

cheesy cobb loaf 

1 Cobb Loaf
1 pkt Philly cheese
2 cups of Bega grated tasty cheese (I buy grated it's easier)
1 cup cream
1 onion or spring onion (chives is nice too)
100 grams of chopped bacon

Prepare your cobb by cutting slice off top to form lid. Scoop out inside of the cobb loaf (leave enough of the shell for support). These bits can be slightly "toasted" or used fresh in the dip later.
To make it easier (& quicker) when camping, I combine the philly, cream, cheese, onion & frizzled bacon in a saucepan & heat gently till gooey.
Note: Make a cradle out of foil to go under the cobb (& up the sides to form handles) otherwise getting it out of the camp oven will be messy (trust me!). Place the cobb into the camp oven & fill with the gooey cheesy mixture, then refit the lid. Pop into coals, checking now & then to see when cobb is nice & hot. Remove from oven, serve with remaining cobb pieces.

 Kate

 

cheese & ham omelette

Per Person
2-3 large eggs
Handful grated cheese
Diced ham or bacon
1 dessertspoon butter or margarine

In a bowl beat the eggs. Add the cheese and ham. Warm the butter or margarine in a frying pan or large camp oven until it is foaming, add the egg mixture and sit the pan on a grate over the fire, heating the mixture over a low heat, without stirring, until it is set. Fold in half and serve.
Try adding chopped onion or capsicums lightly fried, or apple and sultanas for something different.

 Kate

 

cheese pasta omelette  

This is an excellent way of using up any pasta left over from dinner the night before.
1 tbsp margarine or butter
1 onion, finely chopped
4 bacon rashers, sliced in strips, rind removed
4 large eggs
1 cup cooked small pasta
1 1/4 cups milk
Dried parsley flakes, optional
1 cup grated cheese

1. Melt the butter or margarine in a frying pan or large camp oven and add the bacon strips and onion and cook over a low heat until they start to crisp. Beat the eggs in a bowl and add the pasta, milk and salt and pepper. Pour the mixture into the hot pan, place it on a grate over the fire and stir gently over low heat, drawing the set edges and keeping the filling evenly distributed.

2. When the mixture has almost set, place the pan on the edge of the fire and allow the omelette to heat gently, without stirring, until set and firm to the touch. Sprinkle the top with the cheese and place the lid on. If you are using a camp oven you may like to place hot coals on the lid for 5 minutes for a crisper finish
Serve cut in wedges and sprinkle with parsley.

Kate

 

egg cheese & ham spread

6 hard boiled eggs [mashed]
Grated cheese
Chopped ham
Parsley
Milk to mix

Combine all the ingredients, adding enough milk to make a spreadable consistency.
This mix will keep in the fridge in a covered container for several days. You can substitute chopped bacon or left over cooked sausage for the ham.

Kate

 

jaffle fillings

Tomato and cheese:- slices of tomato and slices of cheese.
Egg and bacon:- carefully break an egg onto the bread and top with bacon.
Tuna or salmon:- top fish with tomato and onion
Mushroom and bacon:- 1 small tin of mushrooms in butter sauce and strips of bacon.
Egg and corn:- 1 small tin of creamed corn, with an egg carefully broken and a slice of ham.

Kate

 

sloppy joes

large potatoes [one for each person]
1 tablespoon oil
1 onion, chopped
2 sticks celery, chopped or small can of mixed peppers.
500 g minced steak
440 g can baked beans
1/2 cup of barbeque sauce or few drops Worcestershire sauce
1/4 cup tomato sauce
1/2 teaspoon dried mixed herbs

Cook the potatoes in their jackets in a large camp oven until they are tender. Meanwhile sauté the onion and celery or peppers in the oil in a camp oven over medium heat until onions are soft. Add the mince and cook until browned. Stir in the beans and sauces and bring to the boil. Simmer covered, for 10 minutes. Stir in the herbs then spoon the mixture over the cooked potatoes, which have been split. If you wish to add a few more delicious calories, put margarine or butter on the freshly split potatoes before spooning over the meat mixture.
Serve with a fresh green salad.

Kate

 

pocket packets

6-8 small pocket breads
1 tbsp butter
1 onion, finely chopped
1 stick celery, finely chopped
500g minced steak
440g can tomatoes
1/4 cup tomato sauce
1 tbsp Worcestshire sauce
1 can red kidney beans

Melt the butter in a camp oven and add onion and celery. Stir over medium heat until onion is soft. Add the mince and stir until well browned. Add undrained, mashed tomatoes and sauces. Bring to the boil then simmer approximately 20 minutes. Add the rinsed beans and reheat.
Split the pocket breads horizontally and crisp them in a spare hot camp oven or by placing them next to the fire for 10 minutes, being careful not to burn them. Fill with the hot mixture and serve.
Lebanese bread is a good camping food; it keeps for a long time.

Kate

 

 quick cheesy noodle bake  

2 packets macaroni cheese dinner [deluxe]
680g can spaghetti meat sauce
440g can tomatoes, drained
grated cheese
a little butter

Make up macaroni cheese according to packet directions. Allow it to sit for a short while to allow some of the moisture to evaporate. This makes it slightly sticky and it sets more easily.
Alternate layers of macaroni, meat sauce and chopped tomatoes in a greased pie dish or similar until all are used up. Sprinkle the top with cheese and nobs of butter. Place the dish in a preheated camp oven, cover and place the oven on hot coals and ash at the cool end of the fire. Cook until the cheese has melted and the noodles are heated through.
Serve with a salad of lettuce and tomato and crusty damper.

Kate

 

arkaroo hot pot

This is a wonderfully easy recipe for a cold day when you fancy something hot, yet it has to be quick and nourishing.

640g can baked beans
400g can camp pie or ham, diced
125g can mixed peppers or similar
1-2 cups grated tasty cheese

Mix together in a camp oven the baked beans, peppers and camp pie or ham. Heat gently until bubbling hot, stirring occasionally. Serve over toast if desired and sprinkle with the cheese.

Kate

 

easy meat & vegie pasties

1 packet pastry mix
480g can steak and onions
2 cops cooked potato
1 cup grated carrot
125g can peppers or similar

1. Make up pastry according to packet directions. Roll out and cut into rounds the size of a bread and butter plate. Use a sauce bottle or the like as a rolling pin.

2. Mix the remainder of the ingredients together and place large spoonfuls onto each round. moisten the edges of the pastry with water and fold it over joining the edges and pinching them together. Cut a "V" into the top of each pastie and glaze with water.

3. Cook 4-5 pasties at a time in a large camp oven which has been preheated over the fire. Cook at the cool end of the fire in the ashes and coals and heap more coals onto the lid of the camp oven to brown the top of the pasties. Remove from the oven when a nice golden-brown.

Kate

 

hawaiian ham steaks

Tinned ham is excellent for this recipe as it does not have as much fat as store bought ham steaks.

ham steaks [one for each person]
melted butter pineapple slices
thick tomato slices
thick onion slices
3 tbsp chutney
2 tbsp vinegar and oil mixed together
2 tbsp brown sugar [brown gives it a sharper flavour but white will do]

Place each ham steak on a sheet of greased foil, brush with melted margarine. Arrange pineapple slices, tomato and onion slices on each steak and sprinkle with more melted butter. Mix the chutney, oil and vinegar mix and brown sugar together and spoon over each steak. Close the foil, making sure the edges are secure. It is better to have a sheet of foil that is too large than risk not being able to close the edges properly.
Cook the foil packets on a barbecue plate for 20-25 minutes, turning every few minutes.
Serve with a crisp salad or fried rice, and crusty damper or roll.

Kate

 

yummy eucalypt kebabs

Find some firm eucalypt stick about 20cm long and thick enough to support the meat. The young branches of the gum tree add an interesting flavour to the meat and do not burn easily. Alternatively, pack your own skewers.
Thread any of the following; cubed steak, chicken, tinned ham, sausages, chops or steak, alternated with cubes of tomato, cucumber, gherkin, zucchini, pineapple, apple, onion, champignons, baby corn, seafood of any description.
Sprinkle garlic powder and fry gently on a barbecue plate until cooked. Serve over rice and add packet sweet and sour if desired.

Kate

 

special potato cake

4 large potatoes, grated
1 large onion, chopped finely
1 large egg, beaten
parsley, fresh or dried
salt and pepper to taste
oil for frying

1. In a large bowl combine potatoes, onion, egg, parsley and mix well.
2. Heat the oil in a large frying pan, add the potato mix that has been into a large cake and fry until the underside is firm and brown.

3. Remove the pan from the heat and gently slide the cake onto a plate. Place the frying pan over the plate and very carefully turn the pan and the plate upside down so that the cake is in the pan with the uncooked side down. Cook until firm and brown and serve immediately.
This is a very easy dish to make and is simply delicious with bacon or tinned ham and pineapple rings or any form of vegetables.

Kate

 

macaroni, sardine & cheese casserole

2-3 cups elbow macaroni, cooked
4 tbsp margarine or butter
4 tbsp flour
3-4 cups milk
2 cans sardines in oil, drained
1 large onion, chopped
2 cups grated tasty cheese
2 tbsp breadcrumbs, packet or fresh
3 tbsp butter, melted

1. Melt the 4 tablespoons of margarine or butter in a saucepan, add the flour and cook for a minute stirring all the time. Add the milk and stir until the sauce thickens.

2. Pour the sauce into a greased enamel pie dish and add the macaroni, roughly chopped sardines, onion and 1 1/2 cup of the cheese. Mix gently.

3. Mix the bread crumbs with the remaining cheese and butter and spread evenly over the top.

4. Place in a camp oven and cook over coals at the cool and of the fire. Place extra hot coals on the lid and cook for 30-40 minutes until reasonably set. Diced ham may be substituted for the sardines and pineapple or tomatoes added.

Kate

 

 

cook's suprise

Serving up meats in batter is a clever way of using up any left-overs that were going to be fed to the magpies. You can use any meat. Roast, tinned ham, rissoles, even cold sausages on a skewer - fast food bush style !!!

Batter :-
1 cup plain flour
2 eggs
milk

1.Make a well in the centre of the flour and break in the eggs. Mix the eggs into the flour and gradually add a small amount of milk. Keep adding milk, mixing until you have a smooth batter
2. Heat a frying pan with a little oil. Take your slice of meat, about 1-2 cm thick, or sausages, and coat in the batter. Place in the frying pan and cook on both sides until golden brown.

Kate

 

beef & noodles

500g minced steak
2 medium onions, chopped
3 rashers bacon, chopped
440g can tomato soup
1 1/2 cups water
2 beef stock cubes
1/2 tsp mixed herbs
2 cups small macaroni, cooked

Sauté bacon and onions in a large camp oven, until the onion is soft. Add crumbed minced steak and stir until browned. Pour off surplus fat. Add the soup, water, crumbed stock cubes, herbs, salt and pepper. Bring to the boil and simmer for 20-25 minutes. Add the macaroni and stir gently to heat through.
Serve with crusty damper and mixed salad.

Kate

 

echidna balls

500g minced steak
1 cup white long-grain rice, uncooked
1 onion, finely sliced
1 packet French onion soup mix
440g can tomato soup
1 cup water

Mix together the minced steak, rice, onion and soup mix and shape into balls the size of a large golf ball. Place the balls into a large camp oven and gently pour over the water and tomato soup mixed together. Simmer gently for 25-30 minutes.

Kate

 

rissoles

This recipe makes up quite a large number of rissoles. Use them for tea, then keep the rest for lunch the next day. They are delicious cold.
The addition of sausage mince is not absolutely necessary, but it does give them a smoother texture and keeps them moist. If sausage mince is not available, just use double the quantity of minced steak
500g minced steak
500g sausage mince
1 large onion, chopped
1/2 cup tomato sauce
1 tbsp Worcestershire sauce or soy sauce
1 large egg beaten

Combine all the ingredients, mixing well. Shape into patties, flatten them down slightly so they cook through a little quicker, and fry on a barbecue plate or in a large frying pan until cooked through.
For variety add any of the following, chopped capsicum or celery, grated carrot, onion or garlic powder, or any of your favourite herbs. The addition of a prepared mustard gives them a "bite"----- quantity to suit your taste buds.
Serve with onion and tomato gravy if desired.

Kate

 

bolognese sauce

2 onions chopped
700g minced steak
440g can tomato pieces
2 cups tomato sauce
1 tbsp sugar
garlic powder, oregano, rosemary and pepper to taste
spaghetti, cooked
2 cups grated tasty cheese

Heat enough oil in a camp oven to lightly cover the bottom. Fry the onion until soft and add the crumbled mince and fry until browned. Add the tomato pieces and sauce----depending on taste, add more or less sauce. Stir in the sugar, garlic powder, oregano, rosemary and pepper.
Simmer for 1 hour over low heat, stirring frequently. Pour the sauce over the cooked, drained spaghetti and add cheese. Stir well and serve.

Kate

 

red centre hot pot

1 tbsp butter
500g minced steak
2 large onions, chopped
garlic powder
1 tbsp plain flour
1 tbsp tomato paste or 2 tbsp tomato sauce
1 tsp chilli powder, or to taste
1/4 tsp oregano
2 beef stock cubes dissolved in
2 cups water
400g can tomatoes
440g can red kidney beans

Melt the butter in a large camp oven and add the onions and mince and fry gently until browned. Add garlic powder, stir in the flour, tomato paste or sauce, chilli powder and oregano. Add the stock cubes in water and the tomatoes. Cover and cook over low heat for 1-1/2 hours. Add the drained kidney beans and cook for a further 30 minutes. Serve on toasted, buttered chunks of damper.

Kate

 

macaroni salad

3 cups cooked small macaroni
1 red pepper, chopped or 1 can mixed peppers
3 sticks celery chopped finely
1/2 cup onion chopped finely
470g can corn
bottle French dressing to taste

Mix all ingredients together. Add the dressing and toss well. Refrigerate until ready to serve and mix again before serving. Substitute sultanas for the celery if you wish.

Kate

 

rice salad

3 cups cooked rice, brown or white
1/2 cup sultanas
2 hard-boiled eggs, chopped
bottle French dressing, to taste

Add any of the following; chopped tomato, capsicum, cucumber, corn peas, beans, celery [virtually anything you have on hand]Mix all the ingredients together and refrigerate before serving. Add a small amount of soy sauce to colour, if using white rice.

Kate

 

crunchy coleslaw

Cabbage is one of the vegetables that should definitely be included in your list of supplies. It keeps well if wrapped in newspaper, and even if it does look a little limp, it can be easily revived by slicing and soaking in a little water in the fridge. Also include in your supplies a small bottle of pre-mixed salad dressing.

white or purple cabbage, finely sliced
1 large onion, sliced
1 large carrot, grated
1 large apple, grated, sprinkled with lemon juice
Add any of the following :-
1/2 cup walnuts, or any mixed nuts
1/2 cup sultanas
dried or fresh parsley
salad dressing to taste
mayonnaise

Mix all your chosen ingredients in a large bowl until well combined.

Kate

 

meatloaf with barbecue sauce

1 kg minced steak 1 tabs chopped parsley
1 cup breadcrumbs 1 egg
2 onions ½ cup milk
2 teas curry powder ½ cup water

Combine minced steak, breadcrumbs and finely chopped onions, curry powder, parsley and lightly beaten egg in bowl. Beat until mixture is well combined. Gradually add milk and water. Continue beating until mixture is very smooth. Shape meat mixture into loaf, place in greased baking dish. Bake in moderate camp oven 30mins. Remove from camp oven when cooked, carefully pour off any excess fat. Pour sauce (recipe below) over meatloaf and return to camp oven. Bake for further 45 mins or until cooked basting frequently with sauce. Serve hot with vegetables or cold with salad.

Sauce:
½ cup water .
½ cup tomato sauce
¼ cup Worcestershire sauce
2 tabs vinegar
¼ cup brown sugar
1 teas instant coffee powder
30gm butter
2 tabs lemon juice

Combine all ingredients in saucepan and bring slowly to boil. Reduce heat and simmer for 5 minutes

Kate

 

 jo's mince

500g mince
1 onion chopped
1/2 tsp curry powder
1 cup water
1 pkt chicken noodle soup
2 tbs vinegar
1/2 cup tomato sauce
1/2 tsp mustard
440g can pineapple pieces
 
Brown steak and onion slowly. Add all ingredients except pineapple and simmer 30 minutes. Add pineapple. Serve. We made the recipe about once a week when we were travelling in WA and usually served it with rice. We generally added whatever vegetables we had available, but sugar snap peas or dried green beans were a favourite addition.  

Kate

 

egg in a well

500grams plain white flour
Pinch of salt
2 eggs
250ml water

Place all the flour in a small container, with a well in the middle for the 2 eggs, slowly stir in the water, being careful not to create lumps. Add salt to taste, and place in pre buttered cake ring

Place the cake tin on a trivet within the camp oven. The camp oven should be preheated, and the tin is not allowed to touch the side. Place the lid back on, and with some small coals on top, not to much heat. Check after 15 minutes, with fork, and it should come out cleanly.

Stefan

 

 

                       

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