this is my first post on this forum so please do not laugh.
We have owned our camp oven for a while now and had some delicious meals out of it BUT
whenever we attempt to roast a leg of lamb and vegies we end up with very soft vegies and lamb which is more steamed than roasted.
we use our shed heater as the source of heat and just sit the camp oven on the lid.
how do we go about getting our vegies crunchy and our lamb roasted????
any help would be grateful
thanks

thank you derek for your advice.
off to buy some lamb now and a trivet , and a few beers to drink while it cooks
cheers

LK
Most root type vegies are used for baking and browning here spuds pumpkin sweet potato carrot choko etc
Furphy

OOPs Dereck you are correct they grow on a vine but Bluddy Bewdiful baked
Furphy

Just stirring the soup so as the ingredients above rise to be visible.

On the right track, of course!!!

Oh, CB, I just love NZ spinach, especially in salads.  Do you mean you never had a spinach salad?

CGee, I do NOT eat either brussel sprouts or broccilli. 

Why, well as kids we used DDT and rotenone as pesticides and yet when these vegetables appeared on the table, there was extra protein in them too many times for me.  You see I think in pictures.  & while I'm a tomboy and garden organically, worms are not my cuppa.

I know of people who will throw out an ear of corn rather than cut out the worm, not I.  But if I can't find it and be sure I've gotten them cut out, I won't choose that veg. from the freezer in winter.

I have to wonder what they use as pesticides for those two veggies these days.

Yeah LK, now your looking at a topic which has contradictions, hypocracy,social and economic issues involved....Like opening up a can of worms...s'cuse the pun!

                                                                                  Cheers CGee

Luuuvvvv Celery.....Salads. Stews..Sticks with peanut paste..Sticks with Cottage cheese,
Never good enough to grow here myself for anything other than Stir frys (too skinny)..
Blame it on the drought...we do everything else,..or the birds..or the possums..or the wallabies...or..?

                                                                    CGee

From http://en.wikipedia.org/wiki/Chard


Quote:


I didn't check these out but recipes for silverbeet http://fooddownunder.com/cgi-bin/search.cgi?q=silverbeet



& this makes it really clear.  Silverbeet is what we call Swiss Chard  http://home.vtown.com.au/~dbellamy/vegetables/silver1.html

Quote:


Now, for my personal assessment.

In Newfoundland people let chard grow huge, like in the illustration in the last link.  They do things like chard rolls, akin to cabbage rolls.  I think you have to cook them 2x to do that, thus, lose vitamins.

Me, I like the chard young and tender, both cooked and in salads.  But I only use young chard in salads.

You can cut through an unrowed patch of chard 3' x 3' in 5 minutes, harvest once a week and get 30 - 50 servings into a freezer from that little space.  Chard picked young continues to come tender from the freezer, but beet greens of the same size can get tough.

Spinach leaves don't grow as large.  You have to keep the plant low to the ground.  You have to pick the leaves one at a time and don't pick all leaves from one plant  (thus, don't cut).  It will grow a long stem and grow to seed in hot weather.  New Zealand spinach likes hotter temperatures.  Leaves are smaller, flatter and come along the stem. 

IMO spinach is preferred, more choice.  It keeps it's distinctive flavour through all kinds of preparation.    You are always sure it's spinach you have taken out of the freezer.  Not so chard.

If you steam or boil it, put a wee bit of lemon juice or cider vinegar in the water or sprinkled over the leaves, in mid cooking. 

Now, the piece de resistance of all gardening seasons.  This is not the salad made pre-baby carrot time from 11 types of greens using green onions.  No, it is the end of season vegetable pancakes made using 11 different veggies.  Ready:

Cruise the garden counting and pick (only in your hand - no other container) 11 of the following
- a small chard leaf
- a small beet chard leaf
- a small beet green leaf and stem
- 3-5 spinach leaves
- 2 green beans
- 2 wax beans
- 3 or 4 fat juicy edible pod pea pods
- small onion (less than 1/4 cup)*
- small gherkin or cucumber** (NOT tomato.  Tomatoes ruin this)
- or small zuccini in lieu of cuc**
- small carrot
- small beet, if you don't mind red pancakes
- herb leaves such as basil, chervil (especially chervil), thyme.....
- swipe one outter little celery stalk
- swipe one or two flowers from earlier picked cauliflower.
- chives

Now, you really want to keep all this stuff down to about 1.5 cups diced to about 1/4" cubes.  So, wash, dice, toss.  Mix up the usual white flower dough for pancakes.  You can use olive oil for the dough shortening, but use butter for the cooking.  Spoon onto preheated fry pan.  spread out and cook slow for pancakes.  Flip when it looks like it will hold together on the flip.

Smack, smack.  Take your fingers away from the 1st cooked one. 

I think I get a whopping big, fattening treat of about 5 pancakes.

Get it right and you'll be back out as often as you dare.  & the temptation to nibble while cooking will increase for the first several days.    A late frost can be disastrous to the waistline.

* white portion only
** 1/4 c or less cubes of one of these.