Aart, could you post your Garlic prawn & angel hair recipe or link for me please,

Here's the Tikka Marsala, (the one I did the other night was double this amount).... Naan bread will be posted soon along with a link to the CO cook book.

Mic’s Recipe

Tikka Marsala
(600g Chicken thigh fillets)

Marinade:-
•      4 cloves of Garlic – chopped
•      1 Jalapeno – chopped (seeds in)
•      2 slices of Ginger – chopped
•      2 tsp of Cummin – ground
•      2 tsp Corriander - ground
•      2 tsp Cinnamon
•      1 tsp Black pepper – ground
•      1 tsp Salt – ground
•      ¼ cup lemon juice (or juice of 1/2 lemon)
•      ¾ cup sweet yogurt

Fully coat chicken thighs, massage well in & marinate over night.
Thread Chicken onto skewers & char grill over high heat until yogurt is slightly caramelised.
Cut chicken into bite sized pieces & prepare sauce.

Sauce:-
•      Ghee
•      2 cloves of garlic – chopped
•      1 jalapino – seedless (optional)
•      1 tsp of Cummin – ground
•      2 tsp of Paprika
•      1/2 tsp salt – ground
•      2 tsp of Garam Marsala
•      1 can tomato puree`
•      300ml of Cream
•      1 chopped Onion
•      1 large chopped tomato
•      Fresh Basil or Parsley to finish

Melt Ghee in a medium hot pan & sautee` onions until opaque, add Garlic & Chilli, cook for a minute or two then,
Add chopped Tomatoes before Garlic burns followed by dry spices & cook the spices for a minute or two.
Pour in Tomato puree, stir & add cream.
Place chicken in sauce & gently simmer for ½ hr or until sauce thickens.
Stir in Basil or Parsely to serve.

Serve with Naan bread &/or Rice.

Cheers, Mick.

Thanks BBC.

Here is a link to that Cook Book I had there, it has most of my recipes in it & some others,
http://www.aussiecampovenforum.com/Photo/Bitsnpieces/Mick%27s%20Camp%20Oven%20Co...

Carolyn,
Sun, nights dinner was
Astro - Lamb stew
Keryn (Saltbush Lil ) - Tumeric Rice
BBC - Chicken Tikka Marsala
BBC - left over Naan Breads

Cheers, Mick.

Thanks BBC it downloaded great.  

CD will do as far as I can but the pork I combined 3 methods and have learnt my lesson to never never cook something I havent tested prior.  It was eaten but boy was it peppery.

I used this rub for 24 hours prior on 3K of meaty pork ribs:

"This is a basic dry rub recipe for pork ribs, butt, loins, and chops. Start with this and then adjust the ingredients and quantities to make it your special own.

Mix together 1/4 cup Paprika, 1/8 cup Fresh Ground Black Pepper, 1-2 tablespoons Garlic Powder, 1-2 tablespoons Onion Powder, 1 tablespoon or more Cayenne Pepper, 1/4 cup Coarse Salt. 1/4 cup Brown or White Sugar.

Adjust quantities or add additional ingredients to make this your own secret barbecue dry rub recipe. Will lightly coat up to 6 lbs. Pork Ribs and 10 lbs. Pork Butt or Pork Roast. -BBQ Pit Boys".

I then followed a UTube demo and put sliced onions, green capsicum and garlic on the bottom of the CO.  Layer of meat then repeated.

I should have stopped there but decided to do something I had read somewhere else and added a cup of red wine and a small container of beef stock.  This turned it all a bit more caserole like and not what I had in mind.

The next step when tender was to drain off the liquid, I had great problems with this as it was all too heavy and I didnt want the ribs completely breaking up.  I got a lot out and then poured in two bottles Hoi Sin (I spelling?)) and a bottle of chinese Char Sui bbq sauce and a cup of sweet chilli and a cup of tomato sauce.   It was all too thin, so with some screaming and yelling from me Kev and Derek helped me get it over to the fire where I tried to reduce it down.   It was much thicker on the second day.

It was tender but very peppery hot (the cayenne I think was the culprit).


The Piroshki I have already put in the recipes in here.  The filling can be varied as long as the liquid is only just a glaze so to speak.    

I fry 1 onion till translucent not brown, then add about 500g of mince and cook till the colour is just turned grey and then sprinkle a pinch of sugar, probably about a tablespoon of flour or gravox and 1/3 cup milk to just make a very slight thick gravy around the meat and let it cool.

You can use any rich or otherwise bread recipe.  I would usually use about 4 cups of flour, powdered milk, 1 T sugar, 2 T oil, 1 Egg, 1 Packet Yeast.  The oil, egg and powdered milk could be omitted.   I make a sponge then combine all and just mix it together and leave it to rise probably a couple of hours.

I then sprinkle the top with flour and flour my hands and pinch out about 1 T of dough and flatten it in my palm.  I put a heaped teaspoon of the meat mixture in the centre and pinch up the sides.  This should make something that resembles a small bread roll about 2" in diameter.  

I leave these to rise and then bush with egg or oil and sprinkle with sesame seeds and bake in a hot oven till brown.

I serve with sweet chilli sauce, but bbq, tomato or soy all are ok.  You get over 30 in a batch.




The first pull apart rolls are called Chubble Bread I forgot to take the muffin tins and they spread out but tasted ok.
I stumbled on the recipe while looking for the 2nd cheesy bread.

http://tobemrsmarv.com/2007/11/10/photo-update-bring-on-the-chubble/


This is half of the quantity made.

The last cheese bread is simply a preferably stale loaf of bread that will fit into your CO or modify it but cutting it to size. Sliced Long ways 4 or 5 times and spread both sides with a jar of cream cheese mixed with a stick of butter (the Australian stick which used to be half a pound and I think is about 250g). Then slice short ways about the same width and spread with the same mixture.   Tie up long ways with kitchen string at least twice, sprinkle tasty cheese on top and heat fairly hot until it all melts and the top is brown.  Cut the string and pull off gooey fingers of bread.  

I was panicking with this as the storm was building up and I didnt take a photo.

There you go all very slap dash and I had intended to be so organised ha ha.

Next time practice practice practice and I must not forget to buy some red gumboots.

I must add that the naan bread and tumeric rice went wonderfully with the spicy dishes.  

This is the way I did the Pumpkin at Thora If any ones interested
INGREDIENTS
Marsala (Italian wine)
Cinnamon Sticks
Ground Black Pepper
Butter

METHOD
Cut the top off pumpkin cutting at an angle so that the top fits back on without falling in.
Scrape out seeds and other loose bits.
Put a good sized blob of butter , some fresh ground black pepper, one or two cinnamon sticks depending on pumpkin size and a slosh of Marsala inside pumpkin replace lid.
Sorry about the measurements folks ….I just kinda do it by eye.

COOKING TIME AND HEAT
I did one of these last Saturday night in my 10 inch albion while cooking a lamb roast in another oven.  Put it on not long after the leg and used low heat… 3 heat beads underneath about 6 on top. It was ready when the leg was. Having said that you can use a lot more heat and do them a lot faster without a problem.
Sorry forgot to take a photo of the finished product

Carolyn™ wrote on Mar 23^rd, 2009 at 8:14pm:

Your not the only one who had doubts Carolyn..
I wont even pretend I had any idea what I was doing with that pav.....it was all trial and error.
I do know that if I do another one I'll be looking for volunteers to operate the hand beaters for the mixing of it

Already thought about a set up like that Jono.......but thought it might be cheating.....
Wouldnt mind a pup outta that singlet

Malcolm Douglas used an inverter and a hand mixer on his show lately to make a Pav so a cordless drill should be no probs.
I always carry an inverter,  hand mixer and a Pavlova Magic when I am in the remote Kimberley.   

Man power is highly over-rated Carolyn,
& the fuel (beer) cost is always on the rise

Mick.

Your a bad man Aart

Mick.

You want the marinade recipe Aart???????
Most fish smokes well......even flat head
Makes a good main meal with mashed spuds and a few other vegies.

While we still have this post still going...


Astro....can you post your dads Braised steak....Hetty wants to do that when we next go camping.

BBC...can we have the recipe etc for Naan bread..Once again Hetty's request.

SBB....What pastry did you used for the sausage rolls. I previously used Filo..too hard to work with.

Aart

Saltbush Bill wrote on Mar 25^th, 2009 at 7:40pm:



Thanks for that as I was going to ask myself. 

I usually smoke my fish (generally tailor, snapper and mullet)in a smoker from Southern Metal Spinners and have always used a brine of half cup of salt and half a cup of brown sugar in two cups of water. Maybe I have been overdoing it a little although the flavour has generally been good.

Saltbush Bill wrote on Mar 25^th, 2009 at 7:40pm:



Thanks Rory..
I'll be doing both over the Easter weekend.
Going camping near Kilcoy.

Aart

TBF wrote on Mar 25^th, 2009 at 2:24pm:


Aart it is back at the start of this thread.

Kingsthorpe David wrote on Mar 25^th, 2009 at 8:23pm:


No mate, Machinist by trade...now a Mechanical Engineer.

Cheers, Mick.

TBF wrote on Mar 25^th, 2009 at 2:24pm:


Will get that on asap Aart

poddy dodger wrote on Mar 26^th, 2009 at 3:38pm:


Sausage rolls???  One of my favourite comfort foods..

Recipe please????

Thanks Aart my youngest loves garlic prawns with cream, only ones he will eat, fussy little fellow.

Brasied steak, sausage rolls, cant wait for the posts.

I'm not used to getting around these internet sites - I posted the recipe for the Braised Steak & Onions on the Camp Oven Events & Gatherings - Thora Photos site.
   Sorry,    Ian

PD I mentioned elsewhere Stefan and the Road Kill Kangaroo you made and have been asked for your recipe....pretty please....   .   I did eat it at Thora and it tasted fine.  I dont usually like gamey tasting food but you did as good job of cooking it.

Saltbush Bill wrote on Mar 28^th, 2009 at 8:41am:



SBB, I had one that had a very lemony taste to it.  What was in it.


Derek

Ahhhhhh. Remember you saying that now.  Yes it was a little overbearing but also a good taste as well.

Carolyn™ wrote on Apr 9^th, 2009 at 6:37am:


Glad to hear that you and the family enjoyed the Garlic Prawns.
It very simple and tastes wonfderful.
I use about 1/2 a packet of the pasta for 4 serves as an entree size.
Spoon plenty of the cream juices aver the pasta.
Pasta never tasetd so good.
Hug back at ya

Aart