Camp oven receipes

Submitted: Monday, Feb 28, 2005 at 21:44
ThreadID: 20863 Views:7666 Replies:5 FollowUps:7
This Thread has been Archived
This is designed to make everyone jealous.

My chid bride turns forty in March (I'm fifty and we have been together for twenty one years) and we have decided to celebrate with a camp oven roast dinner.

We live just out of Maryborough Qld on six acres of pardise. It has remanent rain forrest a permanent creek and 130 year old colonial home. I built a 4m x 4m bush kitchen beside our dam. The kitchen has running water, electricty, sink, bench, fire place with heavy metal grate and log seats around the fire. Got the scene?

What I want is your best roast beef recipes, entrees and desserts. The author/s will get acknowledged on the menu for the night. I have a large oval and two smaller round camp ovens and can borrow more. There are nine adults and seven children comming. I have looked in past posts but I want to see what is out there for a special occassion.

The three winning recipe authors can camp at our bush kitchen when next in the area. Not much I know but you will enjoy the place.

I need you lot to make me look good on the night. Please, please help.
Back Expand Un-Read 0 Moderator

Reply By: Gajm (VIC) - Monday, Feb 28, 2005 at 22:32

Monday, Feb 28, 2005 at 22:32
I think thats a Bl00dy generous offer...will get the missus to have a think about this, when do you need the ideas by?
AnswerID: 100601

Follow Up By: Member- Starky - Tuesday, Mar 01, 2005 at 09:34

Tuesday, Mar 01, 2005 at 09:34
The real party is set for Saturday 12th March. I was hoping to do a trial run this weekend just with two of us.
0
FollowupID: 358781

Follow Up By: GOB & denny vic member - Tuesday, Mar 01, 2005 at 20:52

Tuesday, Mar 01, 2005 at 20:52
i reckon a few of us should just drop in for the party yuove made it sound so ??????????
just kidding sounds like a beautiful spot

steve
0
FollowupID: 358858

Reply By: Member - rengatt (VIC) - Tuesday, Mar 01, 2005 at 11:27

Tuesday, Mar 01, 2005 at 11:27
Hey Starky,

Stewed Lamb shanks (you can substitute osso bucco)

the ingredients are for 2 shanks or 4 pieces of osso bucco

Lamb shanks
place shanks in cold salted water and bring to boil, once at boil simmer for 60 minutes
remove from water and allow to drain
* in a preheated camp oven add about 3 tablespoons of oil,
once the oil is hot add the following
teaspoon oregano
teaspoon chopped parsley
1 diced onion
garlic paste to taste
chilli (optional)
1 coarsely grated carrot
2 coarsely grated potatoes

stir this until the onion is transparent

add 2 cans of peeled tomatoes (before adding remove liquid and squeeze the tomatoes to break them up

add a bay leaf
add salt
add 1-2 glasses of white wine
stir and then add the shanks

bring to boil and then allow to simmer for 45 to 60 minutes
(if your sauce looks watery after this take the shanks out and boil with out the lid for a further 10 - 15 minutes

Once done add the shanks to sauce mixture

Serve on a bed of mashed potatoes with vegies

(don't forget to pour sauce over the shank once you place it on the potato)

If using osso bucco pieces you do not need to boil them just dip them in flour and give them a light fry and then just follow the steps at the asterick

It sounds like a lot of work but most of the time is spent sitting around the fire with a beer in your hand watching it boil and simmer.

AnswerID: 100661

Follow Up By: Member- Starky - Tuesday, Mar 01, 2005 at 21:42

Tuesday, Mar 01, 2005 at 21:42
rengatt,

This has some potential. This is the type of food we are into. I am a bit worried about the number of people I have to feed on the night. But will definately try this one day. However you are in with a chance.
0
FollowupID: 358867

Reply By: Member - Rick (S.A.) - Tuesday, Mar 01, 2005 at 16:52

Tuesday, Mar 01, 2005 at 16:52
As in my recipie that Viv Moon published in the Feb edition of 4x4Lamb

Tapenade in the Camp Oven

8 fillets anchovies
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.

Enjoy..........
AnswerID: 100694

Follow Up By: Member- Starky - Tuesday, Mar 01, 2005 at 21:47

Tuesday, Mar 01, 2005 at 21:47
Rick,

I don't mind this one either. Sounds like it has some flavour.
0
FollowupID: 358869

Reply By: muzzimbidgie - Tuesday, Mar 01, 2005 at 17:03

Tuesday, Mar 01, 2005 at 17:03
I'm told there is a great camp oven cook book by Jack Absolum (spelling), I've looked in a few book stores but hav'nt seen it yet, and it's not on this wonderfull site yet either.
AnswerID: 100696

Follow Up By: GazzaS (VIC) - Tuesday, Mar 01, 2005 at 17:32

Tuesday, Mar 01, 2005 at 17:32
try this address I found

http://www.rangercamping.com.au/Ranger_Books/books_general.htm#CampOven
0
FollowupID: 358839

Follow Up By: GazzaS (VIC) - Tuesday, Mar 01, 2005 at 17:37

Tuesday, Mar 01, 2005 at 17:37
and here. this address has an online ordering system

http://www.themapshop.com.au/site/index.cfm?module=STORETIGER&bit=products&category_code=1647
0
FollowupID: 358840

Follow Up By: Member- Starky - Tuesday, Mar 01, 2005 at 21:37

Tuesday, Mar 01, 2005 at 21:37
muzzimbibgie,

I have Jack's book and tried a few receipes from it. Nothing wrong with them just want to look a little wider.
0
FollowupID: 358864

Reply By: Member - Frank - Tuesday, Mar 01, 2005 at 22:07

Tuesday, Mar 01, 2005 at 22:07
Just buy "good" meat bigest lump that will fit in oven and cook it slow, if must rub lighly with olive oil and salt gives tasty crust, good meat needs no help then use your smaller ovens to do somes greens ect

Carnivore frank

ps put grill in bottom meat wont stick
AnswerID: 100723

Sponsored Links

Popular Products (13)