Whats your favourite camping recipe?

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.

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.

Steak, mashed potatoe and frozen peas........ YYYUUUUMMMM

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

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

For sheer simplicity & bang for my buck ..... blackberry jaffles, with cream, rice cream or custard .... or all 3!

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 ........

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.

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

Mike Harding

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.

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.

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.

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

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.