Pulled a pack of three chicken thighs out of the freezer before heading off to work today and decided to cook Apricot Chicken in my little 8" Lodge tonight.

Simple recipe keeping to the "KISS" principle consisting chicken, apricots in juice, onions, chicken stock (stock cube in hot water), salt & pepper and a little cornflour for thickening.

Here it all is before going onto the heat

http://www.aussiecampovenforum.com/Photo/Chicken/CTN1.jpg

All cooked and thickened

http://www.aussiecampovenforum.com/Photo/Chicken/CTN2.jpg

Nothing like a nice out of the oven fresh damper to go with it.  This is a two cup damper in a 10" oven

http://www.aussiecampovenforum.com/Photo/Chicken/CTN3.jpg

Served up with some Basmati Rice and green beans.  Yummmmmm!

http://www.aussiecampovenforum.com/Photo/Chicken/CTN4.jpg

Top Show Derek, The dampers at Millmerran got ya keen eh'

Looks perfect.

Jono

Don't ya just love those Lodge Ovens.  Perfect for a single bloke.  ;D ;D ;D

Dunno about perfect Jonno but it's one of the better ones I have ever made.

Derek wrote on Oct 8^th, 2008 at 7:14pm:

Perfect for a single bloke

One of life's mysteries solved Derek
I always wondered how it was you were allowed to obtain such a great collection.
No missus = more CI

Swop mine for a 12" Furphy  ;D

Kev

The way the economy is going i am pleased I invested in camp ovens rather than the stock market.  :o :o :o :o

Yes Derek, a look at recent ebay prices makes any camp oven a good investment.
If only I had collected all those used for  dog water dishes, nut and bolt storage, draining sump oil or left to rust then thrown out I would be able to retire.
If only If only If only If only If only   :'( :'( :'( :'( :'( :'( :'(
Kev
PS Not interested hey  {Swop mine for a 12" Furphy}

Obviously one of your better dampers Derek.
This one looks great.

Aart

Nice one Derek, that'll do me mate- I like simple things too and you couldn't get much simpler than that.
Boy the Handy Billy is filling up fast with recipes from this site that appeal to me.

The damper reminds me of a Tiger Loaf- did you paint anything on the top before cooking?

Thanks Skip :)

skiproosel wrote on Oct 9^th, 2008 at 7:00am:

The damper reminds me of a Tiger Loaf- did you paint anything on the top before cooking?

Skip, nothing at all.

Well then that's a bloody beauty Derek

regards Skip [smiley=sailor.gif]

Hey Derek,
Is that the damper from the recipe on the front page?? And if not any chance of your mix please.

Skip :)

2 cups self raising flour
2 teaspoons baking powder
2 heaped tablespoons powdered milk
Pinch salt

Sift all of the above together then add warm water and mix with a wide blade knife to make a stiff dry dough.  I was told at the Festival by one of the old cooks  that you should be able to hold your dough between your hands without it drooping.  It should be very dry.

30 minutes to cook.

My stomach thanks you Derek

Regards Skip

Mine too.  So much cooking to try, I'm making a "to cook" list here...

Ross

Derek wrote on Oct 9^th, 2008 at 6:40pm:

2 cups self raising flour 2 teaspoons baking powder 2 heaped tablespoons powdered milk Pinch salt Sift all of the above together then add warm water and mix with a wide blade knife to make a stiff dry dough.I was told at the Festival by one of the old cooksthat you should be able to hold your dough between your hands without it drooping.It should be very dry. 30 minutes to cook.

I'm gunna give this a go tonight, But got ten or so to feed. Was wondering if anyone can tell me if it would be better two double it and make one damper or two standard dampers?

Cheers

Jono

Go with the two individuals Jono. I mixed a double and had trouble getting the middle cooked without burning the outside.

Good Luck
Skip

Cheers Skip, I was thinkin the same.

Going up to Brozy's for a bash tonight. Gunna have a go at the Golden Syrup Dumplings and the damper. (I will be stoked if it turns out like Derek's) I don't make damper much, usually bread (Mix).

Brozy's Butchering a beast today, Should be some fine fresh meat on the menu.

Jono

Derek . How long do you cook the apricot chicken for . And do you  bake it with colds on top and bottom. Thanks

I like chicken to be well done so 50 minutes and yes coals top and bottom.


Derek

Thanks Derek Looks like a great dish. And that damper looks awsome.

A couple of photots of the Curried Apricot Chicken.
The chicken dish is always a special request from this group.
Did 2 x 14" Camp Chefs and 20" Cabelas of Rice along with a 15" Bolognaise for 80 kids.

Aart

---

Aart camp cook catering, I'm impressed by the volumn . Wow

Nice one Aart, The spread looks the goods.

Ya gunna have to invest in a Billmans 18 eh.

Jono

Hey Aart

How many cups of rice to fill the 20"?

Jono

[smiley=drool5.gif] [smiley=drool5.gif]That looks fantastic Aart!!

Mackerel Whisperer wrote on Jul 14^th, 2009 at 12:50pm:

Hey Aart How many cups of rice to fill the 20"? Jono

It took 4 kilo of long grain rice.
Not quite to the top when cooked.
But it was enough.
Also did some pasta to go with for those who didn't like rice or took the bolognaise.

Aart

Mackerel Whisperer wrote on Jul 14^th, 2009 at 12:43pm:

Nice one Aart, The spread looks the goods. Ya gunna have to invest in a Billmans 18 eh. Jono

I have an issue with storage now Jono.
Between my camping gear and my obsession with cast iron...
Have spent most of today reorganising the shed.

Aart

TBF wrote on Jul 14^th, 2009 at 10:18am:

A couple of photots

Aart did you take the PHOTOTS witha CAMERAERAERA??????????
;D ;D ;D

;D ;D ;D ;D ;D ;D ;D

sooty wrote on Jul 14^th, 2009 at 8:23pm:

TBF wrote on Jul 14th, 2009 at 10:18am: A couple of photots Aart did you take the PHOTOTS witha CAMERAERAERA?????????? ;D ;D ;D

No mate, I had a few beeers and porort while cooking yesterday afternoon.  :-[

Aart