As the winner of our March "Cook Anything" challenge with his Weber Roast Dinner, Derek has nominated "Your Favourite Isolation Meal" for our May challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=/

Entries open until May 31st 9pm WA time. The winner gets to choose our July challenge theme

Spanish Lamb Shanks with Black Olives and mash

Olive oil
2 Lamb shanks
125 grams of sliced Chorizo
1 sliced red onion
1 red capsicum sliced finely
2 cloves garlic
1 tblsp smoked paprika
1 tbsp turmeric fresh or powder
400 grams crushed tomato
1/2 cup white wine
250 mls chicken stock
Black Kalamata olives to garnish.

Brown the shanks in a 10” CO about 10 mins
Remove to a place and brown the Chorizo and remove to plate
Add garlic and onion to CO cook till soft
Add the spices and capsicum.
Add shanks and Choriz
Add wine, stock and tomato

Cook till shanks are tender. 90 plus minutes

Serve on mash with a kalamata olive garnish and a green veg side.

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BBQ Bacon Chicken Drumsticks
INGREDIENTS
Chicken Drumsticks 
6 bacon strips 
1/2 cup barbecue sauce 
1 tbsp. hot sauce 
1 tbsp. honey 
1 tsp. garlic powder 
6 small sprigs fresh rosemary 
1 tbsp. brown sugar 
 
DIRECTIONS
Preheat camp oven . Meanwhile, remove skin from each drumstick and discard.
In a medium bowl, combine barbecue sauce, hot sauce, honey, and garlic powder. Brush sauce all over chicken, then wrap each drumstick with a slice of bacon, tucking the ends under the bottom of the chicken. Sprinkle each drumstick with the brown sugar, then top with fresh rosemary.
Place chicken on a foil dish and put in camp oven  and  bake 35 to 40 minutes until the chicken is cooked  and bacon is crisp. 

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Lamb Shank Casserole

Ingredients
Lamb shanks
Celery
Pumpkin
Potatoes
Diced onion
Crushed garlic
Vegeta stock
Hoisin sauce
Plain flour
Pepper
Rosemary sprig

Method
Coat lamb shanks in flour and put into a hot camp oven, turning to sear all sides. Add onion and garlic and cook till translucent. Add all the other veg (chopped into cubes) and cook for a few minutes. Pour in a few tablespoons of hoisin sauce and top with 2 cups of stock liquid, pepper and the rosemary. Cover and allow to simmer, turning shanks occasionally, for about 2 or 3 hours. If the liquid hasn't thickened sufficiently add a bit more flour or some gravy powder. I added some frozen peas and corn at the end to bulk up the vegies a bit as well

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Smoked Lamb Roast

Ingredients
Lamb Roast
Dukkah
Roasting vegies
Olive oil
Salt and pepper

Method
Rub olive oil over lamb. Coat generously with the Dukkah mix. Place roast into smoker and cook at 110-120°C. Add cherry wood into charcoal as required for the first 3 to 4 hours. Remove from smoker after around 7 to 8 hours when internal temp is 65°. Wrap in alfoil and rest for half an hour before serving.
For the vegies, throw them diced into a camp oven and roast for an hour until done. Serve with some steamed greens and gravy

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The concept for this recipe came from the Kitchen Goddess, Nigella Lawson who I give full credit.

Lots of stews, soups and casseroles here during the isolation lockdown so chose this one.

COQ AU RIESLING WITH BUTTERED NOODLES

Ingredients

2 tablespoons garlic infused olive oil
150 grams chopped bacon ( I used a piece of speck)
1 leek (finely sliced in rings)
8 boneless, skinless chicken thighs
3 bay leaves
300 grams mushrooms (cut into strips)
1 bottle riesling
1 good dollop of thick cream
Salt  & pepper (to taste)
Chopped fresh dill (to serve)
Pasta of your choice

Method
Heat the oil in Camp oven and fry the bacon until crisp.  Add the sliced leek and soften it with the bacon for a minute or so.

Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, mushrooms and wine.  Season with salt and pepper to taste and bring to the boil, cover the oven and simmer gently for 30-40 minutes, stirring in the cream a few minutes before serving.

Cook pasta, drain then toss in butter.

Serve sprinkled with fresh dill.

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Chicken and Egg plant Parmigiana
from the Coles, Whats for Dinner Live.
I adapted the recipe to what I had at home.
Ingredients
2 chicken breast fillets (about 120-150g each), halved crossways
1 brown onion, finely chopped
1 garlic clove, crushed (used crushed garlic)
1 eggplant, finely chopped
310g jar roasted pepper strips (capsicum), drained (used fresh capsicum chopped)
2 tomatoes, coarsely chopped
400g can no-added-salt chopped tomatoes
(I added 1 D'orsogna Chorizo )
1 bunch English spinach or 3 cups baby spinach leaves (fresh silverbeet from the garden)
1 cup coarsely chopped basil ( used cold blended Basil paste)
1/2 cup (50g) coarsely grated reduced-fat mozzarella
1/2 cup (40g) breadcrumbs
400g green beans, trimmed      (from the garden)
Basil leaves or flat-leaf parsley leaves, to serve

Method
Used the campoven for all the cooking.

Preheat oven to 200°C. Heat a non-stick frying pan over high heat. Cook the chicken for 3-4 mins each side or until cooked through. Transfer to a plate and cover to keep warm.
Add the onion, garlic, eggplant and capsicum to the pan and cook, stirring occasionally, for 3-4 mins or until the eggplant is tender. Add the combined tomato and simmer for 4-5 mins or until the sauce thickens slightly. Add the spinach and chopped basil. Remove from the heat.
Transfer the chicken to a deep baking tray. Top with the tomato mixture and sprinkle with mozzarella and breadcrumbs. Bake for 10-15 mins or until golden.
Meanwhile, cook the green beans in a saucepan of boiling water for 4-5 mins or until just tender. Drain.
Divide the chicken mixture among serving plates with the green beans. Sprinkle with basil leaves or parsley leaves to serve. 

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Lamb Shanks In Barbecue Sauce

Ingredients

4 lamb shank
100 g butter
1 onion chopped large
4 bacon rashers chopped
1/3 cup plain flour
500 g tomato soup
1 tsp mustard powder
1 tbs Worcestershire sauce
1/4 cup brown vinegar
1 tbs brown sugar
1 pinch seasoning


Method

1. Melt butter and sauté onion and bacon until onion is translucent. Set aside.
2. Roll shanks in flour which has been seasoned with salt and pepper.
3. Brown all over and set aside.
4. Add soup, salt, pepper, sugar, mustard, Worcestershire sauce and vinegar, plus a little water from rinsing out the soup can.
5. Season with salt and pepper and bring sauce to the boil.
6. Place onion and bacon mixture, then lamb shanks.
7. Pour over sauce and bake at 150-160C for 3-4 hours until lamb shanks are tender. Stir occasionally.
8. Serve with mashed potatoes or rice.

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We love a good curry and also seafood so to combine the two is even better

Buttered Curry Prawns

Ingredients
400 grms raw prawn cutlets
1 chopped onion
1 teaspoon crushed garlic
1 teaspoon crushed ginger
3 heaped tablespoons PATAKS Butter Chicken Curry Paste
50 grms butter
150 ml cream
200 ml water
1/2 tin diced tomatoes
Olive oil

Method
Fry off onions in oil until soft.  Add garlic, ginger and curry paste and stir fry several minutes until fragrant.

Add 100 ml of the water and cooked until water has evaporated.

Add the tomatoes and the rest of the water and simmer for around 10 minutes to allow the flavours to infuse and the sauce to thicken.

Add butter and cream and stir until butter melts and everything is combined then add the prawns and further cook until prawns are just cooked.  About 4 to 6 minutes.

Serve with rice.

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Time to vote. Thank you everyone for entering and goodluck