Recipes

We found a great side serve to a plate is the Ainsley Harriott Cous Cous, which are packaged well for use while camping. That is if you like couscous. They come in a variety of flavours. Simple and quick to prepare.

I always keep a few pre-cooked meals in the freezer at home. When the time comes I just transfer them to the camping freezer and reheat in a frying pan. It's easy to prepare and makes it easier to go away for the weekend with little notice.

Here's a few to get you started:

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Beef in Red Wine

From The Hillbilly Cookbook

750gm cheap steak
440gm tin chopped tomatoes
440gm tin mushrooms in butter sauce
1 packet of French Onion Soup
3/4cup 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 browned.
Mix the French Onion Soup and the wine.
Transfer all the ingredients to the camp oven and cook for 1½ hours on a low fire or 180 deg. C in the oven

Serve with mashed potatoes.

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Chicken with saffron and peas

http://www.simpleinternet.com/recipes/
Serves 4

2 tabsp oil
900g-1.5kg chicken, cut into 8 pieces and skinned if desired
1 small onion, finely chopped
2 teasp paprika
1 clove garlic, crushed
Can of chopped tomatoes, 440gm
300g rice (uncooked)
700 ml pints boiling water
1/4 teasp ground saffron
180g frozen peas, thawed
2 tabsp chopped parsley
salt and pepper

Heat the oil in a large frying pan.

Season the chicken with salt and pepper and place it in the hot oil, skin side down first.Cook over moderate heat, turning the chicken frequently to brown it lightly. Set the chicken aside.

Add the onions to the oil and cook slowly until softened but not colored.

Add the paprika and cook about 2 minutes, stirring frequently until the paprika loses some of its red color.

Add the garlic and the tomatoes.

Cook the mixture over high heat for about 5 minutes to evaporate the liquid from the tomatoes. The mixture should be of dropping consistency when done.

Add the rice, water, and saffron and stir together.

Return the chicken to the casserole and bring to the boil over high heat. Reduce to simmering, cover tightly, and cook for about 15 minutes.

Remove chicken and add the peas and parsley.

Cook, covered, for a further 5 to 10 minutes, or until rice is tender.

Combine with the chicken to serve.

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Chilli Con Carne

Serves 4. - Good Housekeeping - 04/08/97 - Modded. by me

700g minced beef
440gm tin red kidney beans, drained
800gm can tomatoes
70gm tomato puree (2 big tablespoons)
15ml (1 tbsp) vegetable oil
2 medium onions skinned and chopped
2 garlic clove skinned and crushed
5ml (1 level teaspoon) hot chilli powder and/or 30-45ml chilli seasoning
(Use 1 35gm pack of Old El Paso Chilli Seasoning Mix)
Decent sprinkle of chilli powder
15ml flour

Heat the oil in a large saucepan, add the onions and fry until
softened, then add the mince and cook until brown.

Add the garlic, El Paso and chilli powder.

Sprinkle in the flour and stir well

Add the tomato puree and tomatoes with their juice.

Bring to the boil and add drained beans.

Simmer for 30 minutes, stirring occasionally.

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Corn Chowder

1 onion
2 rashers bacon
30 g butter
750 g potatoes (4 medium), peeled and cut into small cubes
2 cups chicken stock
440g can creamed corn
1+1/2 cups milk

Chop onion and bacon

Melt butter in large pan, add onion and bacon. Stir over medium heat for 3-5 minutes or until lightly golden.

Add potato and stock; bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes.

Stir in creamed corn and milk.

Simmer, uncovered, stirring occasionally to prevent sticking for 10 minutes or until potato is tender and chowder has thickened.

Serves 4

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Creamy ham and mushroom pasta sauce

30g butter
185g mushrooms sliced
15g butter extra
1 tablespoon plain flour
1 chicken stock cube crumbled
1 cup milk
1/2 cup cream
1/4 cup dry white wine
1 clove garlic
3 spring onions
200g ham chopped – or 3 rashers of bacon chopped
1 medium red pepper thinly sliced

Melt butter in frying pan, add mushrooms, stir constantly over medium heat for about 3 minutes or until mushrooms are soft. Remove mushrooms from pan.

Add extra butter to the same pan, stir in flour and stock cube, stir constantly over medium heat for about 1 minute or until mixture is bubbly. Stir in milk, cream and wine, stir constantly over high heat until sauce mixture boils and thickens.

Stir in ham, mushrooms and pepper, cook for about 3 minutes to heat through.

Serve over hot pasta.

Feeds 2

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Enjoy :)

Mike Harding

Gooday,
There is a Recipe book out called 4Ingredients, compiled by two Ladies.
Have look on the Web, www.4ingredients.com.au
worth a look My Brother recently bought one.
No connection just answering the question.
Cheers,
Boroma604.

Gee Mike if you ever went missing in the High Country the Search & Rescue sniffer dogs will hunt you down no probs ! lol

Cheers


Oh am going to get the missus to do Beef in Red Wine next time !

One that we did and found easy is spagetti bolanaise. Cooked the mince, sauce,pasta at home,mix together freeze it then throw in the freezer of car.Pull out the morning your going to have it for tea. All you have to do then is put into saucepan heat on low heat so it doesnt burn keep stirring ready in 10.(I add a touch of water so it doesnt dry out) One saucepan an a few dishes and forks to wash up. Can make enough the first time at home split into two containers so you have have different nights. Regards Steve M

Hi Julie,
We find the Continental side dishes so easy to take away. They come in rices, pasta and cous cous. Once made up, you can vary them by adding your own ingredients.ie: a can of vegs, Chopped cooked snags or any meat and away you go.

Another good idea is all the pasta sauces that come in plastic packis now so easy to cart. We tried one tonight Bertoli Roma cabornara.( Was giving it a test run for our next trip). Using meals like this now and then saves on fridge space and they are light to carry.
Cheers

Hi Julie,

I'm with the response above - we use a lot of those Continental and other brands meal flavourings (like casseroles etc) as well as the pasta & rice packets. A good & easy way to enjoy something different on the road - & some go really well in a camp oven.