I experiment a lot at home with my camp ovens, but seem to stick to a few basic things when away camping. (most of my camping is overnighters so not a lot of spare time)

Camp stew is my favourite, with beef or a chicken roast next.

Do others stick to a favourite meal or cook like Carolyn with a different dish guaranteed. (lucky Kev  :D :D :D)

We do stews with either.. lamb/beef/ kangaroo/ chicken......or roast pork or chicken with veg....chicken tonight our version with wings.....followed with self saucing pudding and ice cream  [smiley=chef.gif]

Dave

I mix it up when I can. These ones seem to come up quite regulary - roasts, stews, pizzas, muffins, strog, golden syrup dumplings

Been doing rissoles & gravy with mashed potato & pumpkin alot lately. I been cooking the rissoles in my 20" skillet then soaking them in the bedourie full of gravy for bout an hour. Spot on home style meal really hits the spot with guests.

Cheers
Jono

Mostly pork, chicken or lamb roasts, Poddy Dodger style corned beef features pretty often as well.
Bread buns or a pudding of some sort if I find the time or can be bothered.
SBB

I think desserts would have to be my favourite. Self saucing and steamed puddings are just great.

My partner Rosie....makes her own self saucing puddings from scratch...choc.or lemon...heres lemon one



Dave

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Mackerel Whisperer wrote on Jun 26^th, 2012 at 6:24am:

I mix it up when I can. These ones seem to come up quite regulary - roasts, stews, pizzas, muffins, strog, golden syrup dumplings Been doing rissoles & gravy with mashed potato & pumpkin alot lately. I been cooking the rissoles in my 20" skillet then soaking them in the bedourie full of gravy for bout an hour. Spot on home style meal really hits the spot with guests. Cheers Jono

tell me its Onion gravy,and I swear I,ll walk to your place for a feed...
cheers George

hotwelder wrote on Jun 26^th, 2012 at 7:35pm:

tell me its Onion gravy,and I swear I,ll walk to your place for a feed

;D ;D ;D

my thoughts also when I read jono's post  [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif]

If it hits the spot with his guests, I'm gunna see if it gets in my favourites.

I usually experiment at home, and then use whatever I get consistant results with as part of the camping menu on longer trips. 
If something is a bit 'hit & miss' at home then I tend not to use it when camping - unless I have tins of baked beans on hand 
*just in case*    ;D ;D



hotwelder wrote on Jun 26^th, 2012 at 7:35pm:

tell me its Onion gravy,and I swear I,ll walk to your place for a feed...

Add another 6 extras for dinner Jono ... lol


Wow Rosie / Dave, that lemon pud is 'to die for'!   [smiley=drool5.gif]
Have we got the recipe stashed away in the forum somewhere?

make this at home & away

cook over a slow camp fire

Beef and Guinness Pie

Ingredients
2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water

Preparation
Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours.

My camping menu depends on the time available. If prior to hitting the sack, I have less than an hour to light a fire, cook and consume dinner. Then it will be either lamb chops, steak or sausages with baked beans or a precooked stew or curry which only needs to be heated up.
However if I have more time, then it will generally be a roast with all the trimmings, followed by a steamed pud for desert.

cooking for me is all over the place, depends on time, location, how many ppl etc.

anything from the usual bbq to dampers etc but with a lot of the fire bans has made it a bit hard at times but now with the Ozpig should help out a bit if we don't end up carrying to much stuff as we dont have a camper trailer yet.

Bonnie and I usually cook roasts, if I have time savoury bread or normal bread, Bonnie likes cooking desserts as well.

Real Texas Chili in a South African Potjie Pot!

KD

I have settled on this recipe as my regular Aussie version of a real Texas Chilli:

SMOKIN' CHILLI MULLUMBIMBY:

http://www.byronbaychilli.com/recipe_smokin_chilli_mullumbimby.htm

I like to do Happy Hour stuff.  The side bits I usually make at home a couple of weeks before to "cure".  My Cranberry Mandarin Chutney is usually quite popular when served on warmed brie.  A newer one is a pizza topped with goats cheese and Michealb's Onion Marmalade.  Both these recipes are on the forum.

Smokeydk wrote on Jun 26^th, 2012 at 6:58pm:

My partner Rosie....makes her own self saucing puddings from scratch...choc.or lemon...heres lemon one Dave

WOW, how can we prepare this one? :)

I usually don't appreciate omelet that much during regular days. But I love eating it when camping. Sounds weird I guess :)

My last 4 campoven mains have been rump steak covered with a pkt of french onion soup. 2  in foil and 2 in an oven

bag.. Did the same with the spuds and carrots and the reason its been the last 4 cooks is that its bloody tender and

tasty. Yum

Ok.....took some time but here is Rosie's recipe

Camp Oven Dessert

Self Saucing Chocolate Pudding
Ingredients
2 cup self-raising flour
4 tablespoons cocoa powder
1 cup brown sugar
160g butter, melted, cooled
2/3 cup milk
2 eggs, lightly beaten
Custard, thick cream and strawberries 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, 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.
To get this temperature I place 13 Heat Beads(r) BBQ Briquettes on top of the camp oven and 4 underneath.

and her lemon one:

Lemon Sauce Pudding Recipe

Ingredients: Serves 4
50 g butter, softened, plus extra for greasing
75 g caster (superfine) sugar
2 eggs, separated
1 tbsp plain (all-purpose) flour
Finely grated rind and juice of 2 small lemons
200 ml milk
Lightly whipped cream, to serve
Method:
Beat together the butter and sugar until light and fluffy. Beat in the egg yolks, flour, lemon rind and juice together. Stir in the milk. Whisk the egg whites until stiff, then fold in with a metal spoon. Turn into a lightly greased ovenproof dish and bake in a preheated oven 45 minutes or until risen and golden brown. The mixture will separate into a golden sponge with a buttery lemon sauce underneath. Serve with lightly whipped cream...or ice-cream


Dave

Smokeydk wrote on Dec 30^th, 2012 at 7:19pm:

Ok.....took some time but here is Rosie's recipe

Thanks Dave...the timing's perfect mate.
This will be coming with me to Tassie on Saturday.
I'll explain more in a later email.

Aart

In our old outdoor tent we had a lengthy patio so ready in there if the elements was bad. In the new outdoor tent we are getting it has a kitchen place which can be shut off from the relax of the outdoor tent. You could also get an event gazebos but you may get billed by websites for it.