AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM - Camp Oven Pavlova

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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Cakes, Pastries & Desserts › Camp Oven Pavlova

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Camp Oven Pavlova (Read 17991 times)

Dec 12^th, 2007 at 5:21pm

Cactus Offline
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A very old recipe at least 50 years +

Ingredients:
4 egg whites
250g Castor sugar
1 tspn vinegar
1 tspn cornflour
pinch salt
1 passion fruit
350 ml thickened cream
Fruit of your choice( strawberries, cherries, bananas, kiwi fruit.

Method:
Beat egg whites and half of sugar until stiff.
Add vinegar, salt and cornflour and rest of sugar beat until combined.
Put in baking tray, use baking paper if you need to, and cook for about 1.5 hrs at 120c( pre heat oven)
Remove from heat, top and bottom, and let cool in oven for 1/2 hr
Turn out on platter and dress with cream and fruit.

Drama's: 12" C/O to small for this mix.( top got burnt to top of oven)
Overall good and easy to cook
C/O 12" 20 Heat Beads 10 on top 10 underneath.
Time 2Hrs

Pav01.JPG (88 KB | )

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Reply #1 - Dec 12^th, 2007 at 5:23pm

Cactus Offline
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cooked

Pav02.JPG (81 KB | )

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Reply #2 - Dec 12^th, 2007 at 5:24pm

Cactus Offline
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dressed and ready to go

Pav04_Small.JPG (56 KB | )

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Reply #3 - Dec 12^th, 2007 at 7:49pm

The_Pensioner Offline
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Hey Muzz, that's 1/2 flash Grin

Grin

Grin

What's the vinegar do?

'Keep yer powder dry'

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Reply #4 - Dec 13^th, 2007 at 5:54am

Cactus Offline
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TP
As far as I know the vinegar helps make the marshmallow in the centre. Other cooks may have some other ideas why it is in there.

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Reply #5 - Jan 20^th, 2008 at 10:45am

Carolyn™ Offline
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Murray I have to say that this was the most amazing thing cooked in a camp oven I have seen on this forum.

Cheesy

Cheesy

I was blown away with thoughts of the muddies as well though.

I dont know why the cornflour and vinegar in the pav recipe but it does help create the marshmallowy centre which most of us like.

I am always trying to think of things that would carry well and your pavlova made me dig into the mystery tin of years ago and I found a recipe for Pineapple Pavlova. The actual pav is very similar to yours but here is another idea for a nice filling.

Pineapple Pavlova Filling:

Filling: l small tin crushed pineapple (fruit and juice)
3 egg yolks (if I used 4 eggs in the pav I use the 4 here)
Pulp two passionfruit (could use a small can instead)
1 tablespoon butter
2 dessertspoons arrowroot

Put it all into a saucepan and bring to the boil (stirring all the time). Cool.
Fill pav with it. Could be decorated with more fruit on top.

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Reply #6 - Jan 20^th, 2008 at 2:03pm

poddy dodger Offline
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Very interesting muzz, I'd never thought of doing a Pav in the black pot. We are going to an Oz Day party on Friday and I've been asked to do a damper or two but I might amaze and astound all present with a pavlova with passion fruit and/or kiwi fruit and a'course pineapple.
Sorry LK you can't be here lol. I'll send you some pics.

pd

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #7 - Jan 20^th, 2008 at 4:28pm

Cactus Offline
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Thank you for your kind words
This pav is so easy to cook.. the only reason I did have a more colorful topping, I used what I had in the fridge at the time.
Carolyn, that topping looks to be the goods.
A good topping is ..bananas.. strawberries.. kiwi fruit. and my favorite sliced figs(fresh) with just a drizzle of port.
PD it will will be a sensation on the day.
Muzz

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Reply #8 - Jan 20^th, 2008 at 7:49pm

Mackerel Whisperer Offline
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Seems a few of us have the same idea for Australia Day with this pavlova, I'm planning to do one at our usual Aust. Day hang out. Hedlow Creek. Thought I would practice the pav tonight, turned out very impressive. Thanks to Muzz for the recipe Wink

Wink

Ready to go in.

100_2154.JPG (31 KB | )

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Reply #9 - Jan 20^th, 2008 at 7:50pm

Mackerel Whisperer Offline
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Here's my C/O table, Cheated a bit tonight with the gas.

100_2155.JPG (59 KB | )

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Reply #10 - Jan 20^th, 2008 at 7:52pm

Mackerel Whisperer Offline
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Ready to dress

100_2157.JPG (37 KB | )

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Reply #11 - Jan 20^th, 2008 at 7:56pm

Mackerel Whisperer Offline
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Final Product

100_2159.JPG (59 KB | )

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Reply #12 - Jan 20^th, 2008 at 7:57pm

Mackerel Whisperer Offline
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Last one, Delicious

Cheers Jono

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Reply #13 - Jan 20^th, 2008 at 8:08pm

Derek Offline
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Wow, I can see a Pavlova cooking competition coming up before to long.

That looks very good.

Derek

Retired
Camp Oven Cook

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Reply #14 - Jan 20^th, 2008 at 8:14pm

Carolyn™ Offline
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Well done, looks great and bet it tastes as good, being new to all this, you expect good damper/bread/roasts and such from camp oven cooking but "Pavlova!!!!" never would enter most peoples mind.

Murray - fresh figs with port!!!!!! Yummy, they have been costing me $1.00 each and they never reach the door let alone be sprinkled with port Cheesy

Cheesy

(I usually buy myself three or four).

I did get some marinated ones at Kiama Markets once and they were baby sized figs, although the figs were imported they were bottled up here in Australia.

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Reply #15 - Jan 20^th, 2008 at 11:31pm

Cactus Offline
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Jono
Well done top class pav. A blue ribbon job. Cooked and cut very well. Don't worry about using gas....other people use gas it is more convenient at times. It looks a little damp out side any way. Carolyn... I know a chap that has 1200 fig trees and grows exclusively for the restaurant market. Ships through out the eastern states.
Muzz

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Reply #16 - Jan 21^st, 2008 at 12:01pm

Mackerel Whisperer Offline
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Thanks all,

Can any one tell me how long the pav could be made (Beat) before cooking? It would be quite a job to mix it without electric beaters while camping in the bush Grin

Grin

Grin

Grin

. I'm guessing not to long (maybe 1hr) as all the air would escape. Any thoughts Appreciated?

Thanks Jono

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Reply #17 - Jan 21^st, 2008 at 1:32pm

Cactus Offline
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Jono #16
It certainly would take some time, but that's how everybody, including the station cooks would have done it in the old days before power. I would not pull it on unless I had portable power. I would find something easier to manage.
Muzz

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Reply #18 - Jan 21^st, 2008 at 7:57pm

Carolyn™ Offline
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I wouldnt even attempt it without a hand beater, I have seen male cooks just use a whisk on t.v. and get the egg whites pretty stiff but that all seems like too much hard work to me. We seek out power sites mostly. You could always cheat and buy the base from the supermarket and just do the topping yourself. The satisfaction might not be there but it would still taste good.

Still dreaming of figs, cream and port here Cheesy

Cheesy

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Reply #19 - Jan 23^rd, 2008 at 6:38pm

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Cactus wrote on Jan 21^st, 2008 at 1:32pm:

Jono #16
It certainly would take some time, but that's how everybody, including the station cooks would have done it in the old days before power. I would not pull it on unless I had portable power. I would find something easier to manage.
Muzz

Portable power Muzz......Thats just not cricket!!!!

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #20 - Jan 29^th, 2008 at 6:23am

80.Cruiser Offline
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I haven't cooked anything in our camp oven yet, but pav would surely be the last thing on my mind to try!! Better hide this from my hubby or he'll be getting ideas!! looks delish...

one touch of nature makes the whole world kin.... william shakespeare

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Reply #21 - Apr 22^nd, 2008 at 8:28pm

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I was just looking at the Pavs....wow unbelievable. My grand daughter had a look too and she can't wait to go camping again so we can try it out and surprise Pa. I never would have thought it possible, but you learn something new every day.

andy

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Reply #22 - Aug 17^th, 2008 at 3:41pm

LogFire Offline
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Don't start that Pavlova comp yet I need more practice. Had my first try today & would win first prize for a disaster Cry

Cry

Cry

Cry

. Will have to get some chooks now as I think I will need a good egg supply for further practice.
Looked at it after about 20 minutes & the temp was only 100c so I threw a couple of more heat beads on & came back after another 15 minutes to a flat Pav in the tin & a nice crisp top stuck to the lid.
There is much laughter in the household Grin

Grin

Grin

Grin

Grin

Grin

Grin

Disaster_001_Small.JPG (36 KB | )

I have gone off to find myself. If I get back before I return,keep me here.

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Reply #23 - Aug 17^th, 2008 at 3:43pm

LogFire Offline
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The previous pic was the pav just put into the Bedourie.
This is the disaster
LogFire

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I have gone off to find myself. If I get back before I return,keep me here.

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Reply #24 - Aug 18^th, 2008 at 6:27am

Cactus Offline
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Logfire
From previous experience a deep oven is required....cooking anything in a camp oven takes a bit of fine tuning sometimes and disasters can be expected.. when you can't laugh at the disasters, it's time to give your ovens to me. Grin

Grin

Muzz

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