AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM

Oct 3^rd, 2005 at 3:01pm

JamesH Offline
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Hi Everyone

Name is Jamie and am from Perth. Love camping in the Pilbara, Kimberly and Victoria River areas. I have used my camp oven (a Furphy size 10) for about 13 years. I got it before I got the opportunity to do much camping but used it at home mainly as a curry pot but in the past 5 years or so it has got more use for what it was desinged for.

My experience has been that I am reasonably successful at cooking everything (can always improve of course) but my mates and I are not at all happy with the results with baked vegies. Too soft. Have tried lid on or lid off to no avail. We usually do them in a seperate oven to the meat as our roasts tends to be biggish so we can have lots of cold meat leftover.

Already I have learned here that I'll get better results across the board with a trivet and I since found out a slight opening of the lid by using a bit of wire will also help.

Anyway can anybody help with or vegies?

cheers

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Reply #1 - Oct 3^rd, 2005 at 5:26pm

Derek Ex Member

Hi James

When the vegies are half cooked, lots of coals on the top of the oven. Works everytime. Soft vegies is usually a result of not enough heat.

Cheers

Derek

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Reply #2 - Oct 3^rd, 2005 at 5:52pm

JamesH Offline
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Thanks Derek. Would you recommend venting to let some moisture out? Incidentally I did not express myself very well but you seem to have understyood anyway. It is the drier crispy vegie we are after. Thanks for heads up. More coals on lid.

cheers

J

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Reply #3 - Oct 3^rd, 2005 at 5:58pm

Derek Ex Member

James

I never vent the lid when doing roast vegies. Actually this is one of the most common questions I get asked about camp ovens. While it is nice to have a slow heat to cook the meat, to crisp vegies you need lots of it.

Derek

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Reply #4 - Nov 27^th, 2005 at 2:10am

mikel Offline
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james H; re a comment I made about the old metters ovens, they have three small "lugs" under the lid edge to let the steam out.
I think steam is what causes the vegies to go soggy (as well as lack of heat)
Sometimes when doing it a bit "rough" we might put spuds/carrots on top of the ashes. No probs, because you never get sand in ashes, it all falls to the bottom like gold in a pan! (but I didnt like the fish in clay, now that was gritty!)
mikel

life is a bed of gidgee coals and a camp oven

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Reply #5 - Oct 10^th, 2006 at 9:16pm

Ausyowie Offline
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With vegies there's a few ways that have worked for me.

My family really likes pumpkin pieces individually wrapped in plenty of foil with the skin on, a dab of margarine and a sprinkle of nutmeg then cooked in the coals. It certainly isn't crunchy or crispy, but melts in your mouth, skin and all.
Beeeeeeooootiful!!!!

Spuds done like the pumpkin work well, but for a crispy coating, brush them with oil and cook them in a seperate oven to your meat and run them a little hotter with a trivet underneath and plenty of heat through the lid. Turning them and rebrushing them with a little olive oil helps as well.

Then there's always chippies. Thick slices or wedges of potato shallow (or deep) fried in the camp oven. Another camp favorite. Just be careful of the hot oil.

Compared to a lot of you guys I'm a rank beginner, but love the prospect of trying new things.

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Reply #6 - Oct 11^th, 2006 at 6:02am

Furphyslinger Offline
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Hi Yowie

As we all do new things keep the camp cooking interesting and hey we are all beginners but having a ball welcome to the site and look forward to your participation
Seeya Furphy

If you don't know the bush then you have never lived life to the full

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Reply #7 - Oct 11^th, 2006 at 9:31am

Ausyowie Offline
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I forgot to mention scalloped potatoes as being another family favourite.

Slice the spuds about 1/4" thick. Then layer them in a small CO with a sprinkle of tasty cheese between layers along with a little seasoning. Fresh minced garlic is great or one of the many seasoned salts available at the supermarket, but don't go overboard or that's all you will taste. Then when you have finished layering the spud slices, pour in some milk up to just below the top of the layers. Cook it very slowly with at least half of the heat via the lid.

I guess that everyone has their own version, but this one works for me. It is a fine accompaniment to a nice roast, especially in the colder months.

Bon apetit.

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Reply #8 - Oct 11^th, 2006 at 10:20am

Little_Kopit Offline
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Try a little diced pre-steamed celery in with that.

Extra yum.

My Photo Album, featuring Labrador 2006

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Reply #9 - Oct 13^th, 2006 at 5:42pm

charlieg Offline
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Yowie...HI!..and welcome *waves*

Scalloped Potatoes..YUM!..Our favourite..had them last night with rissoles and

tinned mushrooms in butter sauce with added garlic Cool

CGee

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