Post by LG on Apr 26th, 2014 at 12:02am
Kitchen setup: With a freezing cold wind blowing rain onto the back veranda, I decided to cook inside this time.
I used :-
Southern Metal Spinners Jumbo Camp Oven Mate
Hillbilly Bushranger 7 litre spun steel camp oven
Double ring gas burner - I only use the larger outer ring of the burner
Ingredients:
(I used enough to make multiple meals - reduce quantities for a single pie)
About 8 small potatoes for the topping (cos that’s how many I had in cupboard)
1/3 pork mince with 2/3 beef mince to make 1kg total
Nearly equal quantities of onion, leek, carrot, capsicum and mushroom
A large dollop of minced garlic
1 cup of vegetable stock
Some mixed herbs
A drizzle of cooking oil (I used rice bran oil)
A sprinkle of grated cheese (optional)
Cornflour and Parisian Essence if desired
Method:
Boil the potatoes in a billy containing just enough salted water to cover them.
Once cooked, set aside – I do not drain the potatoes until later in the process.
Heat a small amount of oil in the camp oven and brown the mince, stirring frequently
While the mince is cooking, finely dice/slice the vegetables
Once cooked through and crumbly, remove the mince and set aside in a heatproof container
Start to sauté vegetables - onions & leeks, then add herbs & capsicum, then carrots, then mushrooms
Return mince to the camp oven along with the stock, and simmer for about 10 minutes
While the mince/vegetable mixture is simmering, drain and mash the potatoes
Thicken mince gravy with cornflour if necessary. Darken with Parisian Essence if you want.
Place mince and vegetable mixture in a casserole dish which will fit in your camp oven, and top with the mashed potato. Rinse the Hillbilly clean, place the casserole dish back in the camp oven, place camp oven back into JCOM, lower gas to a match head sized flame and put the lid on the JCOM, Set a timer for about 20 minutes.
Carefully remove casserole dish from camp oven and allow to stand for 10 minutes before serving
The handles of my casserole dish sit nicely on the edge of the Hillbilly [about where the veg ring would go] so I don't need to use a trivet under it. I suggest an egg ring or two if you need to use one.
With the left over mixture I made some meat pies and I still have enough for yet another meal
'savoury mince on toast' for lunch tomorrow with my main squeeze Grin
I used :-
Southern Metal Spinners Jumbo Camp Oven Mate
Hillbilly Bushranger 7 litre spun steel camp oven
Double ring gas burner - I only use the larger outer ring of the burner
Ingredients:
(I used enough to make multiple meals - reduce quantities for a single pie)
About 8 small potatoes for the topping (cos that’s how many I had in cupboard)
1/3 pork mince with 2/3 beef mince to make 1kg total
Nearly equal quantities of onion, leek, carrot, capsicum and mushroom
A large dollop of minced garlic
1 cup of vegetable stock
Some mixed herbs
A drizzle of cooking oil (I used rice bran oil)
A sprinkle of grated cheese (optional)
Cornflour and Parisian Essence if desired
Method:
Boil the potatoes in a billy containing just enough salted water to cover them.
Once cooked, set aside – I do not drain the potatoes until later in the process.
Heat a small amount of oil in the camp oven and brown the mince, stirring frequently
While the mince is cooking, finely dice/slice the vegetables
Once cooked through and crumbly, remove the mince and set aside in a heatproof container
Start to sauté vegetables - onions & leeks, then add herbs & capsicum, then carrots, then mushrooms
Return mince to the camp oven along with the stock, and simmer for about 10 minutes
While the mince/vegetable mixture is simmering, drain and mash the potatoes
Thicken mince gravy with cornflour if necessary. Darken with Parisian Essence if you want.
Place mince and vegetable mixture in a casserole dish which will fit in your camp oven, and top with the mashed potato. Rinse the Hillbilly clean, place the casserole dish back in the camp oven, place camp oven back into JCOM, lower gas to a match head sized flame and put the lid on the JCOM, Set a timer for about 20 minutes.
Carefully remove casserole dish from camp oven and allow to stand for 10 minutes before serving
The handles of my casserole dish sit nicely on the edge of the Hillbilly [about where the veg ring would go] so I don't need to use a trivet under it. I suggest an egg ring or two if you need to use one.
With the left over mixture I made some meat pies and I still have enough for yet another meal
'savoury mince on toast' for lunch tomorrow with my main squeeze Grin
