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

Reply #10 - Jul 5^th, 2012 at 4:04pm

Stump Jump Offline
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My camping menu depends on the time available. If prior to hitting the sack, I have less than an hour to light a fire, cook and consume dinner. Then it will be either lamb chops, steak or sausages with baked beans or a precooked stew or curry which only needs to be heated up.
However if I have more time, then it will generally be a roast with all the trimmings, followed by a steamed pud for desert.

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Reply #11 - Aug 31^st, 2012 at 1:20am

oncedisturbed Offline
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cooking for me is all over the place, depends on time, location, how many ppl etc.

anything from the usual bbq to dampers etc but with a lot of the fire bans has made it a bit hard at times but now with the Ozpig should help out a bit if we don't end up carrying to much stuff as we dont have a camper trailer yet.

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Reply #12 - Sep 4^th, 2012 at 8:32pm

jclures Offline
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Bonnie and I usually cook roasts, if I have time savoury bread or normal bread, Bonnie likes cooking desserts as well.

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Reply #13 - Sep 5^th, 2012 at 8:11pm

Kingsthorpe David Offline
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Real Texas Chili in a South African Potjie Pot!

KD

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Reply #14 - Sep 7^th, 2012 at 8:08pm

Kingsthorpe David Offline
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I have settled on this recipe as my regular Aussie version of a real Texas Chilli:

SMOKIN' CHILLI MULLUMBIMBY:

http://www.byronbaychilli.com/recipe_smokin_chilli_mullumbimby.htm

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Reply #15 - Sep 8^th, 2012 at 9:56am

Carolyn™ Offline
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I like to do Happy Hour stuff. The side bits I usually make at home a couple of weeks before to "cure". My Cranberry Mandarin Chutney is usually quite popular when served on warmed brie. A newer one is a pizza topped with goats cheese and Michealb's Onion Marmalade. Both these recipes are on the forum.

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Reply #16 - Dec 27^th, 2012 at 3:28pm

Daniel Burns Offline
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Smokeydk wrote on Jun 26^th, 2012 at 6:58pm:

My partner Rosie....makes her own self saucing puddings from scratch...choc.or lemon...heres lemon one

Dave

WOW, how can we prepare this one?

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Reply #17 - Dec 27^th, 2012 at 11:36pm

Edwin Thompson Offline
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I usually don't appreciate omelet that much during regular days. But I love eating it when camping. Sounds weird I guess

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Reply #18 - Dec 29^th, 2012 at 9:22pm

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My last 4 campoven mains have been rump steak covered with a pkt of french onion soup. 2 in foil and 2 in an oven

bag.. Did the same with the spuds and carrots and the reason its been the last 4 cooks is that its bloody tender and

tasty. Yum

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Reply #19 - Dec 30^th, 2012 at 7:19pm

Smokeydk Offline
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Old Noarlunga, South Australia, Australia

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Ok.....took some time but here is Rosie's recipe

Camp Oven Dessert

Self Saucing Chocolate Pudding
Ingredients
2 cup self-raising flour
4 tablespoons cocoa powder
1 cup brown sugar
160g butter, melted, cooled
2/3 cup milk
2 eggs, lightly beaten
Custard, thick cream and strawberries to serve

Sauce
1 1/2 cup brown sugar
4 tablespoons cocoa powder, sifted
2 1/2 cups boiling water

Method
Grease a 10 inch camp oven with butter. Sift flour and cocoa into a large bowl. Stir in sugar. Combine butter, milk, and egg in a bowl and slowly add to flour mixture, mixing until well combined and smooth. Spoon mixture into your camp oven and smooth the top.

Sauce – sprinkle the combined sugar and cocoa over pudding then slowly pour boiling water over the back of a large metal spoon to cover the pudding.
Bake for 35 to 40 minutes at 180 degrees or until pudding bounces back when pressed gently in centre.
To get this temperature I place 13 Heat Beads(r) BBQ Briquettes on top of the camp oven and 4 underneath.

and her lemon one:

Lemon Sauce Pudding Recipe

Ingredients: Serves 4
50 g butter, softened, plus extra for greasing
75 g caster (superfine) sugar
2 eggs, separated
1 tbsp plain (all-purpose) flour
Finely grated rind and juice of 2 small lemons
200 ml milk
Lightly whipped cream, to serve
Method:
Beat together the butter and sugar until light and fluffy. Beat in the egg yolks, flour, lemon rind and juice together. Stir in the milk. Whisk the egg whites until stiff, then fold in with a metal spoon. Turn into a lightly greased ovenproof dish and bake in a preheated oven 45 minutes or until risen and golden brown. The mixture will separate into a golden sponge with a buttery lemon sauce underneath. Serve with lightly whipped cream...or ice-cream

Dave

http://smokeydk.blogspot.com.au/

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