Whats your favourite camping recipe?

Submitted: Sunday, Feb 17, 2008 at 11:44
ThreadID: 54664 Views:5420 Replies:13 FollowUps:14
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While thinking about my fav; Steak & Kidney with Suet Dumplings, it got me thinking. What do people cook when they go camping? So come on, lets hear what your fav. camp food is. Feel free to share a recipe if you want.
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Reply By: Steve from Top End Explorer Tours - Sunday, Feb 17, 2008 at 12:04

Sunday, Feb 17, 2008 at 12:04
The wife and I like to do a roast in the camp oven, be it on tour or for ourselves.

I was given a Cobb for Xmas and we have done some roasts in that but have big trouble keeping the heat beads going, so if anyone has any ideas on how to keep these things going, please help, as the last 33 years of camping I've used a camp fire.

Cheers Steve.
AnswerID: 287926

Follow Up By: Steve from Top End Explorer Tours - Sunday, Feb 17, 2008 at 14:59

Sunday, Feb 17, 2008 at 14:59
I almost forgot Magpie Goose straight on the coals Black fella way.

Cheers Steve.
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Follow Up By: Gramps (NSW) - Sunday, Feb 17, 2008 at 15:39

Sunday, Feb 17, 2008 at 15:39
Are you using the right heat beads ?

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Follow Up By: Member -Steve.NT - Sunday, Feb 17, 2008 at 19:19

Sunday, Feb 17, 2008 at 19:19
Are there special ones for a Cobb??

Here is a photo of my wife's favorite dish:

Image Could Not Be Found
Barramundi, crocodile, buffalo, Magpie goose.


Cheers Steve
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Follow Up By: blue one - Sunday, Feb 17, 2008 at 20:34

Sunday, Feb 17, 2008 at 20:34
Yum

How did you cook the croc? Every time I cook it there are thumbs down all around.

Cheers
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Follow Up By: Gramps (NSW) - Sunday, Feb 17, 2008 at 20:42

Sunday, Feb 17, 2008 at 20:42
Steve,

I use the ones illustrated in the instruction booklet (Heat Beads, BBQ Fuel - predominantly black packaging) and have'nt had a problem keeping them going. For a roast, I use 9 beads and 4 firelighters.

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Follow Up By: Member -Steve.NT - Sunday, Feb 17, 2008 at 21:57

Sunday, Feb 17, 2008 at 21:57
Gramps.

That's what I used but out of 6 I only get 3 to work and that is with 6 fire lighters, I will persevere.

Blue one.

The red meat in the middle is Buffalo and the yellow meat above the tail of the Barra is croc.

Cheers Steve.
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Follow Up By: Pajman Pete (SA) - Wednesday, Feb 20, 2008 at 18:17

Wednesday, Feb 20, 2008 at 18:17
Steve,

Put the basket with the heatbeads on your gas stove or in the fire. All alight in about 5 minutes then shift it back into the cobb with your trusty multigrips and away you go.

Pete
Any mug can be uncomfortable out bush

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Reply By: Notso - Sunday, Feb 17, 2008 at 12:10

Sunday, Feb 17, 2008 at 12:10
Savoury Damper.

Make up a normal damper using a can of beer.

Add chopped up ham, cooked onions and sun dried tomato, top with cheese a few minutes before you take out of the camp oven.

AnswerID: 287929

Reply By: Member - extfilm (NSW) - Sunday, Feb 17, 2008 at 12:45

Sunday, Feb 17, 2008 at 12:45
Steak, mashed potatoe and frozen peas........ YYYUUUUMMMM
AnswerID: 287933

Follow Up By: Member - Fred G (NSW) - Sunday, Feb 17, 2008 at 15:27

Sunday, Feb 17, 2008 at 15:27
I'll bypass Louie's camp with the steak & kidney, and Steve's with the magpie geese, and head straight for exitfilm's steak & mash, after collecting some of notso's savoury damper, and byo some of my bride's onion gravy. And bring some tooheys old of course.
Who started this feeding frenzy....... :-)o)
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Reply By: Hairy (NT) - Sunday, Feb 17, 2008 at 14:23

Sunday, Feb 17, 2008 at 14:23
Gday,
Favorite...thats going to be hard..

Oysters Kilpatric in the camp oven and Handy's battered Jewie or Bara.

Or our usual Roasts!! Usually a Lamb, a Pork, beef and two big camp ovens full of pumpkin, spuds, sweet potatoe, onions and carrots...peas and corn and a pot of gravy...Mmmm Yum.

Then agian salt beef...... a leg that big you struggle getting it up on your shoulder to get it into the fridge!!!

You got me going now...
How about and esky full of Coopers on one side and a big tub of Yabbies on the other.

Or a big stew or curry in winter!!!!!

Ok Ill shut up now , Im getting hungary.

Cheers
AnswerID: 287943

Follow Up By: Louie the fly - Sunday, Feb 17, 2008 at 14:38

Sunday, Feb 17, 2008 at 14:38
Man you eat a lot when you go away. And it all sounds really good. I do like the "hearty meal" when away, like a stew or a small roast. When we go up the river we have all the mod cons. But we still like to cook a Paella in the camp oven in the fire. Add some few large shrimps, or yabbies if there are any around.

"How about and esky full of Coopers on one side and a big tub of Yabbies on the other."

Now you got me hungry....
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Follow Up By: Hairy (NT) - Sunday, Feb 17, 2008 at 15:06

Sunday, Feb 17, 2008 at 15:06
I dont eat three roasts on my own!
There is usually a few of us....
But yeah!!! we certainly dont go hungry.
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Reply By: didiaust - Sunday, Feb 17, 2008 at 14:43

Sunday, Feb 17, 2008 at 14:43
I love pork loin chops dripping over the just right coals accompanied by, garlic buns or stick in foil. potatoes in foil (triple wrap) with sour cream & chives, corn on the cob (also triple wrapped in foil) and a tin of peas for greens.

For desert I love raisin bread in jaffle iron filled with sliced banana. thick custard & brown sugar. nice with ice cream or cream.

Oh the calories- but that's the treat - only once every few months

BEST thing - no washing up if ya serve it all on paper plates
AnswerID: 287946

Reply By: Shaker - Sunday, Feb 17, 2008 at 15:40

Sunday, Feb 17, 2008 at 15:40
For sheer simplicity & bang for my buck ..... blackberry jaffles, with cream, rice cream or custard .... or all 3!
AnswerID: 287953

Reply By: MEMBER - Darian (SA) - Sunday, Feb 17, 2008 at 16:21

Sunday, Feb 17, 2008 at 16:21
The one meal we are always hanging out for on those bush trips is a roasted leg of lamb with vegies, done in the Hillbilly camp oven - never fails to satisfy. Next comes our favourite fruity curry (the base sauce of which is cooked at home and carried chilled - we just add meat and do the rice in situ). Mmmmmmmm - I can taste the tucker and smell the campfire now ! Heaven ........
AnswerID: 287960

Reply By: Mike Harding - Sunday, Feb 17, 2008 at 16:45

Sunday, Feb 17, 2008 at 16:45
Don't know about "favourite" because I have many favourites but
this is a lovely, simple meal for a cold night in the High Country.

--------------
From The Hillbilly Cookbook

750gm cheap steak
440gm tin chopped tomatoes
440gm tin mushrooms in butter sauce
1 packet of Continental French Onion Soup
3/4 cup of red wine
1 bay leaf
1 tablespoon of oil
1 carrot and/or other vegetables as available
2 cloves garlic

Cut the steak into cubes
Fry the garlic in oil
Add the steak and cook in the oil/garlic for a minute or two until sealed.
Mix the French Onion Soup and the wine.
Transfer all the ingredients to the camp oven and cook for a couple of hours or more - ideally about four hours with the camp oven buried in a small fire pit.

Serve with mashed potatoes.
--------------

You could leave this in a buried fire pit all day if needed and just warm it up to eat.

Mike Harding
AnswerID: 287966

Reply By: Member - Roachie (SA) - Sunday, Feb 17, 2008 at 17:16

Sunday, Feb 17, 2008 at 17:16
I make caramel scones and cheese scones for a treat, every now and then. Just make your scone mixture, roll it out into a rectangle, I use a long tupperware plastic cup to do this. Then with the caramel scones I spread a layer of butter over the scone mixture and then a layer of brown sugar. You can add some chopped walnuts to this too if you want, then roll the mixture up and slice into 3to 3half cm pieces.Place cut side up on tray,sprinkle with more brown sugar and walnuts ,if you wish. Cook about 15-20 minutes in your camp,cobb or oven at home.You could even try making them in the dreampot too if you are that adventurous!!

The cheese scones are made in a similiar fashion.Just spread grated cheese over the rolled out dough. I sprinkle it with parsley and paprika, roll it up and place cut side up on trays. Then sprinkle grated cheese over the lot, parsley and paprika too. Cook the same way as you would the caramel scones.

AnswerID: 287972

Follow Up By: Member - Roachie (SA) - Sunday, Feb 17, 2008 at 17:28

Sunday, Feb 17, 2008 at 17:28
Oh, and I forgot to add,,,,, the whole family loves them; especially Annette......
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Follow Up By: Member - Roachie (SA) - Sunday, Feb 17, 2008 at 17:30

Sunday, Feb 17, 2008 at 17:30
hahahahaha,

Just kidding...... SWMBO forgot to add her name at then of that recipe, so I thought (for a second or 2) that _I_ would try to take credit for it. But then I remembered that there are just tooooooooo many people on here who know I have trouble coming to terms with this cooling caper; boiling water is my limit!!

Roachie ;-))
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Follow Up By: Member - Roachie (SA) - Sunday, Feb 17, 2008 at 17:33

Sunday, Feb 17, 2008 at 17:33
Jeez....my fingers can't keep up with my brain: try that again...

Quote:.........."name at the end of that recipe, so I thought (for a second or 2) that _I_ would try to take credit for it. But then I remembered that there are just tooooooooo many people on here who know I have trouble coming to terms with this cooking caper; boiling water is my limit!!" end quote.....

okay, I'm off to get back in my box......

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Follow Up By: Louie the fly - Sunday, Feb 17, 2008 at 18:57

Sunday, Feb 17, 2008 at 18:57
Sounds like the wine never made it into the cooking pot Roachie. lol
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Reply By: Member - Lionel A (WA) - Sunday, Feb 17, 2008 at 17:25

Sunday, Feb 17, 2008 at 17:25
1 loaf of unsliced bread cut down the guts,

Lathered with butter,

Half kilo crisppy fried bacon, onions and fried eggs,

half a litre of tomato sauce,

Washed down with copious quantities of ice cold lager.

Thats just brekkie,
And for afters.....Lipitor,Irbesartan,Zandip and Diaformin...hehehe.

Cheers.....Lionel.
AnswerID: 287974

Reply By: Louie the fly - Sunday, Feb 17, 2008 at 19:16

Sunday, Feb 17, 2008 at 19:16
Another recipe I use occasionally, though we are not real big dessert eaters, is a poached apple or peach with custard.

Peel the fruit and cut the bottom flat. Poach in a syrup of sugar, sultanas, cinnamon, vanilla, water & a little red wine (I prefer Pinot Noir or Shiraz), basting once the syrup has caramelized.Cook covered on a low heat until fruit is soft but still has some crispness, if you know what I mean. Place in the pot of custard for a minute or so to coat the fruit then eat. Tried it with fresh Pineapple once. It was unusual but tasty.

A bit of washing up but worth it.
AnswerID: 287993

Reply By: Member - Jack - Sunday, Feb 17, 2008 at 19:47

Sunday, Feb 17, 2008 at 19:47
Quick and simple dessert while tucking into the camp oven roast ...

Core a couple of Granny Smith apples, slip a small Mars bar into the hole and pop into the hot camp oven for about 20 minutes. Remove when soft ... yummo !!!!

Jack
The hurrieder I go, the behinder I get. (Lewis Carroll-Alice In Wonderland)

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AnswerID: 287998

Reply By: Jim from Best Off Road - Sunday, Feb 17, 2008 at 20:50

Sunday, Feb 17, 2008 at 20:50
This may be considered a little heretic by some but..... after years of camping, doing the camp oven thing, spending hours cooking and washing, we keep it really simple these days.

We eat very well but a lot of it is prepared at home, frozen and kept in the freezer of the Waeco and eaten as needed.

EG a container of good home made Nasi Goreng mix from the freezer. Defrost the mix in the afternoon. At tea time, boil some rice whilst heating the mix. Serve and get stuck into it and only two pots to wash.

Jim.
AnswerID: 288012

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