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What is your crowd-pleasing, go-to, reliable camp oven recipe? (Read 4444 times)
 
Jan 9th, 2016 at 9:57am

horngary   Offline
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With so many recipes, it's hard to pick which ones to try. There's no substitute for a personally-recommended, tried-and-true camp oven recipe. Would folks be willing to share ONE of these with the forum? What is your guaranteed-to-please camp oven recipe?
 

Gary in the Great White North (Minnesota, USA)
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Reply #1 - Jan 9th, 2016 at 3:17pm

Kingbrown   Offline
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Baked Corn Beef and Damper! Never fails Smiley Beef N Guiness stew is also another favourite. Lamb Shanks in Madras curry (yum) Smiley And just a baked chook and vege with Rosemary. For an easy to make healthy and very tasty stew use Neck chops and veges and water with a dash of tomato paste, dash of Worstershire sauce and some salt and pepper. So tasty! Smiley
 
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Reply #2 - Jan 10th, 2016 at 7:06am

Cactus   Offline
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Any roast meats go over well, Lamb Beef Pork or Ham.
Cooked long and slow.
 

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Reply #3 - Jan 10th, 2016 at 9:07am

Saltbush Bill   Offline
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horngary wrote on Jan 9th, 2016 at 9:57am:
tried-and-true camp oven recipe.

A lot of the recipes here are tried and true. Its a matter of looking through the recipe sections to find them.
One that springs to mind which many people have used with great success is Derek's Self Saucing Chocolate Pudding.

 
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Reply #4 - Jan 10th, 2016 at 9:11am

Derek   Offline
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Not sure I have a favourite particularly when you can cook anything in a camp oven. 

One loaf that has always been a favourite with others of mine is a date and ginger loaf.

If you like ginger this is an easy one.  It is very fruit rich but you can add or subtract as much dates and giner as you like.

Recipe copied from another post.

INGREDIENTS
2 cups Self Raising Flour
1 teaspoon baking powder
3 teaspoons castor sugar
100 grams chopped dates
100 grams chopped glazed ginger
300 ml ginger beer

METHOD
Mix dry ingredients and fruit well. Pour ginger beer into a bowl and mix in the dry ingredients one large spoon full at a time until all is well mixed.  Place into a well greased loaf pan and bake in a medium/hot oven for 35 minutes.  I used a 12" Lodge oven with 6 Heat Beads® under and 18 Heat Beads® on top in a ring.

Mixture going in the oven

...

Count the number of Heat Beads® and note the ring around the lid

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Lifting the lid after 30 minutes

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Cooling on a cake rack

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HOW'S THAT FOR CAMP OVEN TUCKER!!!

...

 

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Reply #5 - Jan 10th, 2016 at 9:29am

Derek   Offline
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Saltbush Bill wrote on Jan 10th, 2016 at 9:07am:
One that springs to mind which many people have used with great success is Derek's Self Saucing Chocolate Pudding.


Yep, that one has had the recipe amounts doubled, I remember halved the recipe for her and Sparky.  I have family who regularly ask for it and it has been cooked at a few cogs as well.

Recipe copied from another post.

INGREDIENTS
2 cup self-raising flour
4 tablespoons cocoa powder
1 cup brown sugar
160g butter, melted, cooled
2/3 cup milk
4 tabs Kahlua
2 eggs, lightly beaten
Thick cream and berries, to serve

SAUCE
1 1/2 cup brown sugar
4 tablespoons cocoa powder, sifted
2 1/2 cups boiling water

METHOD
Grease a 10 inch camp oven with butter.  Sift flour and cocoa into a large bowl. Stir in sugar. Combine butter, milk, Kahlua and egg in a bowl and slowly add to flour mixture, mixing until well combined and smooth. Spoon mixture into your camp oven and smooth the top.

SAUCE - sprinkle the combined sugar and cocoa over pudding then slowly pour boiling water over the back of a large metal spoon to cover the pudding.  Bake for 35 to 40 minutes at 180 degrees or until pudding bounces back when pressed gently in centre. Serve hot with cream and berries.

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Reply #6 - Jan 10th, 2016 at 11:02pm

Rufzgutz   Offline
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Roast chicken and roast potatoes in seperate campovens has always been a winner at my place for family meals.

Seasoned with my favourite vegeta stock powder gives a flavour that everyone loves.
 

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Reply #7 - Apr 10th, 2016 at 9:09am

paulhenry   Offline
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I definitely have to try the self saucing pudding one day Derek. 
Rufzguts, do you just sprinkle dry stock powder over your potatoes  and chicken?
One of our favorites is any roast meat served with a garlic potato bake.
 

Its not burnt. Just really well done.
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Reply #8 - Apr 10th, 2016 at 9:11am

Derek   Offline
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paulhenry wrote on Apr 10th, 2016 at 9:09am:
I definitely have to try the self saucing pudding one day Derek. 
Rufzguts, do you just sprinkle dry stock powder over your potatoes  and chicken?
One of our favorites is any roast meat served with a garlic potato bake.


The recipe makes quite a lot of pudding.  We had a visitor over Easter and decided to cook a pudding.  I halved the recipe and cooked in the oven at home and it turned out perfect.
 

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Reply #9 - Apr 10th, 2016 at 9:26am

Stubby   Offline
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I have used the 'Rum & Raisin Damper' recipe from this site quite a few times at our grey nomad outings and have not had a complaint or any left over. Tongue
 
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