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
teriyaki
chicken wings
A delicious and cheap main meal
from the camp oven or stove top (casserole dish) using a few readily
available ingredients.
12 complete chicken wings – allow
3-4 per person (you could also use legs)
½ cup of brown sugar
1 cup of low salt soy sauce
1 tbsp. minced or ground ginger
3 cloves fresh garlic finely diced or 2 tbsp. minced (bottled) garlic
1 ½ tbsp. dry (powdered) mustard
½ cup water.
Optional: you can give some extra flavor by adding 2 tablespoons of
honey.
1. Discard the tips of the wings – cut rest into joints
2. Pre-heat camp oven to medium
3. Put everything except chicken into a saucepan and bring to the boil
on your stove.
4. Place the wings into a metal dish and pour over hot sauce – stir to
coat the meat.
5. Bake in your camp oven or on the stove top for 60-90 minutes or until
cooked – turn regularly during cooking and coat well with sauce.
6. For the last 5 minutes of camp oven cooking, increase the heat to
crisp up the wings by adding extra coals to the oven top.
7. Serve on a bed of rice.
Gordon
beef & mushroom
cottage pie
(Cook in a large foil dish in your
camp oven or directly into camp oven – serves 2-3)
600g potatoes – diced into small
quarters
Oil to cook
1 onion – coarsely chopped
100-200g button mushrooms – sliced (or can of mushrooms in sauce)
1-2 Tsp. garlic – crushed (or paste)
1 Tsp. mixed herbs
500-600g beef mince
1 cup frozen peas (Optional: plus diced celery/carrots)
420g tin of condensed tomato soup
Milk & butter (for mashed potatoes)
¾ cup grated tasty cheese
Bring potatoes to the boil &
cook until just soft - set aside to cool. Add garlic, herbs & mince to a
fry pan & sauté until brown. Stir in peas (& other vegies if using) &
soup - simmer for 2-3 minutes. Transfer browned mince etc to foil
dish/camp oven. Drain & mash potatoes adding butter & milk until creamy
– season & spread over the meat mix in the dish/camp oven - top with
cheese & bake 15-20 minutes or until crust is golden. You could add
thinly sliced tomato to the top before baking. Add fresh diced parsley
to serve.
Gordon |