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Poll
Poll closed Question: Time to vote
*** This poll has now closed ***


jclures - Spanish Style Lamb Shanks    
  5 (16.7%)
Bonnie - Spanish Style Beef Pot Roast    
  6 (20.0%)
Tadpole - Chicken Chorizo Paella    
  5 (16.7%)
Derek - Hornazo (Spanish Easter Bread)    
  9 (30.0%)
Tadpole - Spanish Tortilla    
  5 (16.7%)




Total votes: 30
« Created by: tadpole on: Aug 1st, 2018 at 10:56am »

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Challenge #66 - July 2018 - Spanish - Entries here (Read 331 times)
 
Jul 1st, 2018 at 8:39pm

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Yesterday at 5:22pm

Leinster, WA, Western Australia, Australia

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Posts: 652
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As the winner of our May "German" challenge with his Rinderroulade mit Ofenkartoffel, TBF has nominated "Spanish" for our July 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 July 31st 9pm WA time. The winner gets to choose our September challenge theme.
 
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Reply #1 - Jul 9th, 2018 at 9:55pm

jclures   Offline
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Joined: May 14th, 2009 at 9:24pm
Last online: Sep 14th, 2018 at 10:11am

Herberton, Queensland, Australia

Gender: male
Zodiac sign: Capricorn
Posts: 1098
*****
 
Lamb Shanks Spanish Style

Ingredients

Lamb Shanks
2 chorizo sausages
1 red onion
1 red capsicum
2 garlic cloves
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1/2 cup dry sherry
1 can diced tomatoes
1 1/2 cups chicken stock
1/2 cup olives
Steamed green beans, to serve
Steamed white rice, to serve

Method

Heat the oil in a camp oven over high heat. Add the lamb and cook, turning occasionally, for 10 mins or until brown all over. Transfer to a plate.

Add the chorizo to the pan and cook for 2 mins each side or until golden brown. Transfer to a plate.

Add the onion and capsicum to the pan. Cook, stirring, for 5 mins or until onion softens. Add the garlic, paprika and turmeric and stir to combine. Return the lamb and chorizo to the pan. Pour over the sherry, if using, and bring to the boil. Cook for 2 mins or until sherry reduces by half. Add the tomato and stock. Bring to a simmer.

Cover and bake, turning occasionally, for 2 hours or until lamb is falling off the bone. Sprinkle with olives. Season. Serve with beans and rice.
 
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Reply #2 - Jul 11th, 2018 at 3:34pm

Bonnie   Offline
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Joined: Oct 17th, 2009 at 11:53am
Last online: Yesterday at 9:30am


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Posts: 373
***
 
Spanish-style beef pot-roast
Ingredients.

2kg Coles Australian Beef Blade Roast
1 tablespoon olive oil
1 red onion, halved, thinly sliced
1 chorizo sausage, halved lengthways, thickly sliced
2 garlic cloves, crushed
1 1/2 teaspoon sweet paprika
1/2 cup (125ml) dry sherry
400g can diced tomatoes
1 cup (250ml) beef stock
2 rosemary sprigs
4 thyme sprigs
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
3/4 cup pitted green olives

Method

Preheat oven to 160C. Season beef with salt and pepper. Heat half the oil in a large frying pan over high heat. Add beef and cook, turning, for 5 mins or until browned all over. Transfer to a large ovenproof dish with lid.
Wipe the pan clean with paper towel. Heat the remaining oil in the pan and cook onion and chorizo for 5 mins or until chorizo is golden. Add garlic and paprika and cook for 1 min or until aromatic. Add sherry and cook for 2 mins or until reduced by half. Add tomato and stock and bring to the boil. Season with salt and pepper. Pour over the beef. Add the rosemary and thyme. Cover and cook for 2 hours and 15 mins, turning the beef twice. Add the combined capsicum and olives and cook for a further 1 hour. Season with salt and pepper.
Slice and shred the beef and return to the pan, stirring to combine. Divide couscous among serving plates and top with the beef mixture. Top with parsley leaves to serve.
 
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Reply #3 - Jul 26th, 2018 at 12:13pm

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Yesterday at 5:22pm

Leinster, WA, Western Australia, Australia

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Posts: 652
******
 
Chicken Chorizo Paella

Ingredients
2 and a half cups chicken stock
Pinch of saffron
2 chorizo sausages thinly sliced
4 chicken thigh fillets cubed
A red onion
1 red capsicum
2 chopped tomatoes
A couple teaspoons sweet paprika
1 cup of arborio rice
1 cup peas

Method
Put the chicken stock and paprika into a small pot, bring to the boil and remove from heat and set aside. In a large CO, cook chorizo for a few minutes, remove and set aside. Cook chicken for a few minutes, remove and set aside. Add the onion and capsicum and cook for about 5 minutes. Add the tomatoes and paprika, cook for a minute. Add the meat back in, then sprinkle the rice over the top, add the stock, mix together and simmer for 15 minutes. Add the peas and cook until done
 
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Reply #4 - Jul 29th, 2018 at 3:58pm

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Yesterday at 9:05pm

Lockyer Valley, Queensland, Australia

Gender: male
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Posts: 12699
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HORNAZO (Spanish Easter Bread)

Ingredients
Bread Making Flour
Yeast
Bread Improver
Oil
Salt
Sugar
Warm Water
200 grams bacon
250 grams chorizo
3 boiled eggs

Method
Make the bread as per normal and allow to rise (I used the no knead bread method)

Hard boil the eggs, shell and cut into quarters.  Chop and fry the bacon until almost crisp. Slice chorizo into 1 centimetre lengths and fry until golden.  Drain both on absorbent paper.

After the dough has risen to twice original size punch it down and push out into an oblong shape.

Place half of the bacon, chorizo and egg into the middle third of the dough and fold one side over then place the rest on top and fold the other side over.

Allow to rise and again to double in size.

Place into oiled camp oven and bake for around 35 minutes or until nice and crusty and you get a hollow sound when tapped.

Slice and serve while warm.
 

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Reply #5 - Jul 30th, 2018 at 7:46pm

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Yesterday at 5:22pm

Leinster, WA, Western Australia, Australia

Gender: male
Mood:
Zodiac sign: Aquarius
Posts: 652
******
 
Spanish Tortilla

Ingredients
Diced potatoes
Diced bacon
Diced onion
Eggs
Milk
Cheese
Salt and pepper
Thyme

Method
Fry potato till starting to soften. Add in the bacon, onion and thyme leaves and fry for another 5 minutes. Place into a pie dish, sprinkle cheese over the top. Pour a scrambled egg/milk/salt and pepper mix over the top and bake in a CO for about half an hour until cooked through
 
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Reply #6 - Aug 1st, 2018 at 10:56am

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Yesterday at 5:22pm

Leinster, WA, Western Australia, Australia

Gender: male
Mood:
Zodiac sign: Aquarius
Posts: 652
******
 
Time to vote. With 5 entries this month, we will go 2 votes each. Good luck everyone
 
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