AUSTRALIA'S VERY OWN
CAMP OVEN COOKING IN AUSTRALIA
AND CAMPING CHAT FORUMS
WITH 'THE CAMP OVEN COOKS' - DEREK & MAGGIE BULLOCK
 
 
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Poll / Currently Being Showcased
Poll closed Question: Time to vote, challenge #64
*** This poll has now closed ***


Derek - Pichelsteiner    
  1 (2.7%)
Derek - German Apple Strudel    
  4 (10.8%)
TBF - Rinderroulade mit Ofenkartoffel    
  7 (18.9%)
Maggie - Bavarian Hunters Beef Stew    
  2 (5.4%)
Maggie - Käse-Lauch-Suppe mit Hackfleisch    
  3 (8.1%)
Tadpole - Bavarian Hunters Beef Stew    
  3 (8.1%)
LogFire - Chicken Fricassee    
  7 (18.9%)
Bonnie - Easy Oktoberfest Pie    
  3 (8.1%)
Bonnie - Pear-Ginger Upside-Down Cake    
  4 (10.8%)
Tadpole - Lammbraten with Apfel-minz Geschmack    
  3 (8.1%)




Total votes: 37
« Created by: tadpole on: May 31st, 2018 at 10:12pm »

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Challenge #64 - May 2018 - German Food - Entries here (Read 383 times)
 
May 1st, 2018 at 7:38pm

tadpole   Offline
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and 4WDing
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Leinster, WA, Western Australia, Australia

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Posts: 584
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As the winner of our March "Pastry savoury or sweet" challenge with his Beef and Guiness Pie, TBF has nominated "German Food" for our April challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1390266293

Entries open until May 31st 9pm WA time. The winner gets to choose our July challenge theme.
 
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Reply #1 - May 13th, 2018 at 3:19pm

Derek   Offline
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Joined: Nov 10th, 2003 at 3:00pm
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Lockyer Valley, Queensland, Australia

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Pichelsteiner - Bavarian Three Meat Stew

600 grams each of the following diced meats;
Beef
Lamb
Pork
3 medium potatoes
3 sticks celery
2 large onions
1 leek
3 carrots
Marjoram leaves crushed
Salt & Pepper
Beef Stock

Chop all of the vegetables but discard the green of the leek.  Mix vegetables in a large bowl.

Start with a layer of meat on the bottom of the camp oven.  Sprinkle with salt and pepper and marjoram.  Then a layer of vegetables then meat.  Season meat again, then another layer of vegetables. Then meat again.  Season meat layer and finish with a layer of vegetables.

Pour over sufficient stack to come up about two thirds of the meat and veggies.

Slow cook for two hours but do not stir
 

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Reply #2 - May 13th, 2018 at 8:16pm

Derek   Offline
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Joined: Nov 10th, 2003 at 3:00pm
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Lockyer Valley, Queensland, Australia

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German Apple Strudel

7 sheets fillo pastry
Cinnamon
Raw sugar
Crumbed walnuts
Melted butter
Apple slices
Sultanas

Mix together apple slices, cinnamon and sultanas and set aside. (Quantities really determined by your own taste) Mix together cinnamon, sugar and pecans.

Working very quickly to prevent pastry drying out take a sheet of pastry and with a pastry brush paint it with melted butter then sprinkle the sugar/cinnamon/nut mixture over.  Do this with each sheet of fillo.

Then place the apple mix on one end and roll it up like a log.  Close the ends with your fingers.  Paint with more melted butter.

Cook in a hot camp oven on a tray for 35 minutes.

Let cool then slice and serve with thick cream.
 

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Reply #3 - May 16th, 2018 at 7:23pm

TBF   Offline
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Rinderroulade mit Ofenkartoffel

Sliced round steak approx. 6mm thick
German mustard
Very finely chopped brown onion
Paprika powder
Ground black pepper
4 cups beef stock
100 grams sour cream.

Spread a generous layer of mustard on the steak
Sprinkle the onion on top
Place 2 strips of streaky bacon
Roll the steak from one end and secure with took picks.

Brown the meat in a CO with veg oil. Turning to ensure brown all round.
Remove the meat and deglaze the CO with a little white wine.
Add the beef stock and return the meat.
Simmer for 40 minutes.
Remove the meat and add corn flour to the CO and bring to the boil and stir.
When thickened add the sour cream and stir through.
Serve up and pour the gravy over the meat.

photos to follow

 

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Reply #4 - May 19th, 2018 at 11:04pm

Maggie   Offline
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I don’t cook a great deal these days but thought I would surprise everyone by doing something for the Challenge.

Derek was my photographer.

I have chosen a Bavarian Hunters Beef Stew

You will need a kilogram of diced stewing steak.  I like shin beef.

2 nice big mushrooms, I like portobello. 2 medium onions sliced up, 3 medium potatoes and three carrots chopped in bite sized pieces. 

Some salt and pepper. 1 cup of beef stock and 1 cup of red wine and a little olive oil

First off season the beef with the salt and pepper and swish it around a bit to brown in the camp oven with some olive oil.  Add in the onion and sliced mushroom and cook stirring until the onion starts to go opaque then pour in the cup of red wine.

Give it all a good stir and simmer for half an hour.

Add in the beef stock stir to combine it all and simmer for a further half hour.

Stir in the potatoes and carrots and simmer for a further hour.

Enjoy
 

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Reply #5 - May 20th, 2018 at 2:48pm

Maggie   Offline
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Well I did it and here is my second dish for the challenge.  Derek was again my photographer.

This is called Cheese and Leek Soup with Ground Beef or in German Käse-Lauch-Suppe mit Hackfleisch

What you need is

Half a kilo of lean mince
3 Leeks
1 Medium sized potato
200 grams, which is really 2 big handfuls, of sharp grated cheese
Salt & Pepper
Big pinch of nutmeg
12 cups of water

First off peel and finely dice the potato.  Cut the green parts off the leek and discard, slice the white parts down the middle then slice into small pieces.

Put some oil in the camp oven then add the mince and stir until it all turns brown then take it out.  If you have lean mince add some more oil and fry off the leeks for about fifteen minutes until they are soft then add the diced potato.  If the mince was fatty no oil will be needed.

Cook this off until the potatoes are turning clear then put the mince back in.

Add the water.  Yes I did use hot water so as not to put cold water in Derek’s camp oven and break it.  Put in a good pinch of nutmeg at this stage.

Simmer this for about an hour to bring out all of the flavours.  Then add the cheese a sprinkle at a time stirring constantly until each sprinkle of cheese has melted.  At this stage don’t let the soup come back to the boil.

Now add salt and pepper to taste.  Don’t do it before because the cheese can release a lot of salt
 

Someone to love, something to do, and something to look forward to.
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Reply #6 - May 25th, 2018 at 12:14am

tadpole   Offline
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and 4WDing
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Bavarian Hunters Beef Stew

Ingredients
Half a kilo diced steak
Onions
Diced mushrooms
Sweet potato
Diced carrots
Vegetable stock
White wine
Tomato paste
Salt and pepper

Method
Coat diced meat with salt and pepper, and fry off in a campoven until evenly browned. Add the diced onions and mushrooms and fry until onion is translucent. Cover with wine and simmer gently for half an hour. Add a cup of vegetable stock and the root vegetables with a sachet of tomato paste and simmer for another half an hour or even longer to tenderize the meat. Serve with mashed potato and crusty bread
 
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Reply #7 - May 30th, 2018 at 2:20pm

LogFire   Offline
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***
 
German Chicken Fricassee
Ingredients:
• 8 oz fresh mushrooms, sliced
• 1½ lb chicken skinless and boneless thighs, cubed
• 3 Tbsp butter
• 1 Tbsp olive oil
• 4 Tbsp flour
• 2 cups chicken broth, hot
• 1 cup frozen peas (optional)
• ½ cup cream (whipping or 10%)
• salt, pepper
• fresh parsley to garnish
Instructions:
1. In a large saucepan add 1 Tbsp butter and oil. Add mushrooms and sauté for several minutes until lightly browned. Remove mushrooms and set aside.
2. Add remaining butter and lightly cook chicken without browning it. Sprinkle with flour and stir to mix. Add hot broth and continue stirring, bringing to a boil. Return mushrooms to saucepan and stir. Cover, reducing heat to a simmer and cook for about 15 - 20 minutes. If the sauce gets too thick, add a bit extra water.
3. Add peas (if using) and simmer for 2 - 3 minutes. Add cream. Season. Sprinkle with parsley to garnish.
4. Makes 4 servings.

Mutti's Traditional German Chicken Fricassee
If you'd like to make this totally from scratch, just the way your Mutti (and my Mutti) did, you'll need to plan for several hours cooking time.
Ingredients:
• 1 leek
• 1 - 2 carrots
• 2 celery stalks
• 1 onion
• 2 Tbsp butter
• 2 - 3 lb whole chicken or chicken pieces
• a few black peppercorns
• salt, bay leaf
Instructions:
1. Dice the vegetables.
2. Melt the butter in a large pot and add the diced vegetables. Cook until softened and lightly browned. Add about 2 cup water and stir up any browned bits.
3. Add chicken to the pot and add about another 2 cups water, or until the chicken is covered.
Add the peppercorns and about 1 tsp salt.
4. Bring to boil, cover and simmer for about 1½ - 2 hours or until the chicken is tender.
5. Remove chicken from the broth and let cool. Remove meat and use about 1 lb for the fricassee above.
6. Strain the broth and use 2 cups for the above recipe. Refrigerate remaining meat and broth for other uses.
 

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I have gone off to find myself. If I get back before I return,keep me here.
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Reply #8 - May 31st, 2018 at 8:08am

Bonnie   Offline
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Impossibly Easy Oktoberfest Pie

Ingredients
fully cooked bratwurst (about 3 or 4), cut into pieces
1 1/3 cups drained sauerkraut
1 cup shredded Swiss cheese
1 cup  Bisquick 
½ cup milk
½ cup regular beer
2 eggs

Method
Sprinkle bratwurst, sauerkraut and cheese in pie plate.
In small bowl, stir remaining ingredients until blended. Pour into pie plate.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Notes
Bisquick can be substituted by a mixture of one cup of flour, ​1 1⁄2 teaspoons of baking powder, ​1⁄2 teaspoon of salt, and ​2 1⁄2 tablespoons of oil or melted butter (or by cutting in ​2 1⁄2 tbsp Crisco or lard).
 
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Reply #9 - May 31st, 2018 at 4:06pm

Bonnie   Offline
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Pear-Ginger Upside-Down Cake

Ingredients

¼ cup butter or margarine
2/3 cup packed brown sugar
½ teaspoon ground ginger
3 pears, peeled, cut into 1/2-inch wedges
¼ cup finely chopped crystallized ginger

Cake

1 tablespoon all-purpose flour
¼ cup finely chopped crystallized ginger
1 1/3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup packed brown sugar
6 tablespoons butter or margarine, softened
2 eggs
½ teaspoon vanilla
¼ cup milk

Ginger Whipped Cream

1 cup whipping cream
2 tablespoons granulated sugar
¼ teaspoon ground ginger

Method

Grease bottom and sides of 8- or 9-inch pan.

In a saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in 2/3 cup brown sugar. Heat to boiling. Remove from heat. Stir in 1/2 teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle 1/4 cup crystallized ginger evenly over pears.

Toss 1 tablespoon flour and 1/4 cup crystallized ginger to coat; set aside. In medium bowl, mix 1 1/3 cups flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears and ginger.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form.

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm with Ginger Whipped Cream. Store cake loosely covered.

I served with cream and custard.
 
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