camp oven recipes that are different

Have sent you a member email as the size of the file was too large for here,

Hope there is sonthing there for you.

Hi Mad Dog, is the camp oven comp in Millmerran Qld by any chance???

Phabulous Phamous Phil from our club here on the Gold Coast is rather noted for his camp oven Pizza's Ray, not sure if anyone else has done them though. Also another clubbie made pop corn one evening at Levuka.... that was pretty cool too

Mad Dog, There is a camp oven festival in Millmerran in October (I think) Pretty good weekend. All these camp oven cooks to pick their brains and recipes to try and copy. It is on every 2 years worth the trip

Larry01

hey Ray

Did a ripping lamb roast marrinated with mustard. Did a vegie gravey and a potato bake in another camp over. Combined with a garlic damper makes for a great meal.

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Try this.
Have a go at home first - then you will blow the competition away with your silky skills. Make sure the leg fits in the camp oven - i.e. that it is not too big.

Lamb 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
leg of lamb or hoggett

Chop anchovies, garlic, parsley, onion, olives. Mix lemon juice into this.
Stuff into about 8 pockets you have cut in the lamb. 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.

Flavours are sensational - very more-ish, but still not over the top.

Cheers

I much have a boring taste,

I prefer my Leg of Lamb "a-la-natual"

This usually results in lots of oohs and aahs:

Golden Syrup Dumplings

Batter
1 tbs butter
1 cup self raisinq flour
1 egg
2 tbs milk

Soften/melt the butter. Mix well. It should have the consistency between toothpaste and soft dough.

Sauce
1 1/2 cups water
1/2 cup sugar
1 1/2 tbs butter
1 tbs golden syrup
good squeeze of lemon juice

Prepare this in another saucepan and have it simmering when ready to use (below)

Grease the camp oven and put in dollops of the batter using a tablespoon - "roll" it off the spoon with your finger so that you end up with the base of the camp oven covered in balls of batter about 2" round. Doesn't matter if they run together a bit.

Pour on the sauce. The batter balls will float up.

Bake in a reasonably hot oven (190c equivalent) for 20 to 30 min. Coals on top to give a crisp, golden top.

2 or 3 dumplings per person with some of the syrup with ice cream or cream is enough. I usually make 2 or 3 times the quantity and this fills a large camp oven.

Enjoy!

Adrian

Ray,

How about a tandoori?........is that exotic enough? Accompanied by naans etc

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