Post by Derek on Aug 25th, 2012 at 7:56pm
Cooked one of my old favourites today, Steak & Kidney with Dumplings. Butcher cut the meat up for me and forgot to ask him what kidneys they were. Turned out really good.
The Steak & Kidney
Ingredients
750 grams steak & kidney
Large onion chopped
Beef stock cube
Cup of red wine (I used port)
Salt & pepper
Additional water
Method
Very simply place all ingredients in camp oven except the water then gradually add water until you have sufficient for a nice gravy. Place camp oven on heat and cook for an hour and a half.
The Dumpling
Ingredients
One and half cups self raising flour
Pinch salt
Pinch dried thyme leaves
One and half heap tablespoons softened butter
Milk
Method
Mix flour, salt and thyme in a bowl. Chop butter and rub into the flour until it resembles course bread crumbs. Slowly add milk until you have a wet but firm dough. Drop spoonfuls on top of the stew. Don't push it down into the liquid as you want it to steam on top. Place on lid and cook for 15 minutes. Serve with your favourite vegetables. Here are some photos of mine.
Once again cooking in a caravan park so using my old electric frying pan, Southern Metal Spinners Aussie WindBreak, Heat Beads with the Heat Bead Chimney and a 10 inch deep Lodge camp oven.
Note I use a total of 20 Heat Beads. This gives enough to make a complete base cover plus a few on the lid.
A nice rich stew
How is that for a nice pot of steak, kidney and dumplings
Served with mashed potato and brussell sprouts. HOW IS THAT FOR CAMP OVEN TUCKER!!!!
The Steak & Kidney
Ingredients
750 grams steak & kidney
Large onion chopped
Beef stock cube
Cup of red wine (I used port)
Salt & pepper
Additional water
Method
Very simply place all ingredients in camp oven except the water then gradually add water until you have sufficient for a nice gravy. Place camp oven on heat and cook for an hour and a half.
The Dumpling
Ingredients
One and half cups self raising flour
Pinch salt
Pinch dried thyme leaves
One and half heap tablespoons softened butter
Milk
Method
Mix flour, salt and thyme in a bowl. Chop butter and rub into the flour until it resembles course bread crumbs. Slowly add milk until you have a wet but firm dough. Drop spoonfuls on top of the stew. Don't push it down into the liquid as you want it to steam on top. Place on lid and cook for 15 minutes. Serve with your favourite vegetables. Here are some photos of mine.
Once again cooking in a caravan park so using my old electric frying pan, Southern Metal Spinners Aussie WindBreak, Heat Beads with the Heat Bead Chimney and a 10 inch deep Lodge camp oven.
Note I use a total of 20 Heat Beads. This gives enough to make a complete base cover plus a few on the lid.
A nice rich stew
How is that for a nice pot of steak, kidney and dumplings
Served with mashed potato and brussell sprouts. HOW IS THAT FOR CAMP OVEN TUCKER!!!!
