Something different to cook

Pasta
Sheeps Brains on a hotplate in Garlic

Camp ovens open a whole new world too

Mexican food is quick & easy to prepare & eating with your fingers there's little to wash up. Something different, Craig..................

couscous is quick and easy
also noodle dishes as noodles only need hot ater (pre cooked) andddd a packet of sauce and some meat too easy

even vegie burgers rock

nothing like a bit of road kill over a grill or campoven though.

Ist night camping for us is usually Pasta (bottled sauce) quick & filling.

Then it's usually bbq's (steak, lamb, chicken) & lately roast beef in the cobb.

Stuffed Capsicums:
Large Capsicums, either green or red and one or two per person, depending on their size and on how hungry the people are.
Minced Beef ( or chicken)
Rice, enough to fill the capsicums when it's boiled ( more is ok..)
Onions,
Mushrooms,
Herbs and spices,
one egg,
a little flour.
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Boil the rice with a drop of cooking oil and a pinch of salt, absorbion method is best. Set aside to cool.
Wash capsicums, cut an opening around the stem, size to be so that the mushrooms can seal it. Take care that the capsicums don't split down the side. Clean out the seeds etc..
Chop onions finely, then mix cooled rice and onions with the minced steak or chicken, adding the egg and a little flour.
Season with your favourite spices and herbs (also a little Cayene pepper is great with minced beef )
Now pre heat the Campoven and it's lid while you stuff the mix into the capsicums, then seal the ends with the whole mushrooms.
Add some Cooking oil to the camp oven ( Olive Oil is great, or try Macadamia Nut Oil )
Don't overheat it, add the capsicums, you should hear them sizzle but not too loud.
After a few minutes check them, make sure the capsicums are not getting too hot ( very light brown is ok but not more ). They should be cooking slowly in their own juices.
Should the camp oven get too hot just clear a few of the coals away from under it.
Turn over the capsicums and put the lid back on, then add a few coals on top of the lid.
Cooking takes about 40 to 50 minutes, depending on the size of the capsicums.
Check a couple of times while they cook to ensure that the camp oven is still hot enough or that it's not too hot, and turn the capsicums.
Serve with a Taylers Cab Sav from the Clare Valley :-)

Variation for a quicker meal:
Quickly fry the minced beef (mixed with onions and herbs & spices) in the campoven or a frypan. Then mix it with the boiled rice and egg as soon as rice and meat have cooled enough to handle and to mix the egg in with it.
This reduces the cooking time by about half.

Left over rice can be served with the capsicums or can be used to make a rice pudding for dessert.

When using minced chicken adjust the kind of herbs and spices to suit, do not pre-fry the minced chicken, use Macadamia Nut Oil and serve with a Riesling, or even a Traminer.

I often cook this meal one or two days out on a trip so that I don't have to freeze the minced meat and while the capsicums and mushrooms are still fresh.

Enjoy, Mike

Curry - too easy with prepacked curry sauces - heaps of different flavours available - thai - Singapore - indian etc.. Par boil some spuds, carrot, cube some steak and pre cook slightly. rehydrate some beans or peas - Then throw them all in the pot and empty the tinned or packet curry sauce, stir until cooked. Oh yeah, don't forget to cook some rice.