AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM - Camp Oven Challenge #5

Poll

Question: Wine & Olive Challenge Poll


* This poll has now closed *
Bonnie - Sauteed Chicken with Sherry & Olives 1 (3.1%) Rufzgutz - Chicken Drumsticks with Olives, Prunes, Capers and White Wine 0 (0.0%) Jclures - Chicken with Olives and Mushrooms cooked in wine 1 (3.1%) Maggie - Lasagne 6 (18.8%) Fryer_man - Deep Dish - Stuffed Crust - Camp Oven / Skillet Pizza 2 (6.2%) Derek - Veal and Pork Meatloaf 1 (3.1%) Deano68 - Rack of Lamb with olive and chilli tapenade and a red wine jus 3 (9.4%) Smoothzsilk - Lamb, Olives & Red Wine 11 (34.4%) LG - Sundowner Pull Apart 3 (9.4%) Steve - Steve's Beef Braciole 2 (6.2%) Brianp - Brian's Scotch Fillet, Port Wine Sauce on a Bed of Black Olive and Rocket Mash 2 (6.2%) Total votes: 32 « Created by: Derek on: Jul 3^rd, 2013 at 9:16am »

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Camp Oven Challenge #5 - Olives & Wine (Read 13522 times)

Jun 19^th, 2013 at 7:28pm

Derek Offline
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Please do not add anything to this thread unless it is your official entry.

Any comments/queries go to the discussion thread on this link.

http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1371628555

Add the recipe and one or more photos to show-off your entry.

Only one entry per person.

Entries close at 9pm EST Tuesday 2 July 2013.

A poll will then be added to the top of this thread and will run for seven days

In case of a tie in the poll, the Challenge Champion shall be the first entry that was entered.

The Challenge Champion will then post the next challenge and away we go again

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Reply #1 - Jun 22^nd, 2013 at 9:28pm

Bonnie Offline
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Sauteed Chicken with Sherry & Olives

Ingredients

chicken breast fillet sliced into pieces
olive oil
1 small onion, finely chopped
1 clove garlic, minced
½ cup sherry
½ cup chicken stock
½ cup green olives, pitted
chopped fresh flat-leaf parsley
¼ cup slivered almonds, toasted lightly and cooled

Directions

Season the chicken on both sides with salt and pepper. Heat the oil in over medium-high heat until hot. Cook the chicken until lightly browned on both sides and just cooked through. Put the chicken aside and keep warm.

Reduce the heat to medium, add 2 teaspoons oil, and then the onion. Cook, stirring occasionally, until the onion softens, stir in the garlic and cook. Add the sherry and chicken stock, increase the heat to medium high, and cook until the sauce thickens slightly, about 3 minutes.

Stir in the olives and cook until heated through. Stir in the parsley, season to taste with salt and pepper, and spoon the mixture over the chicken. Sprinkle with the almonds and serve.

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Reply #2 - Jun 23^rd, 2013 at 4:49pm

Rufzgutz Offline
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Chicken Drumsticks with Olives, Prunes, Capers and White Wine

Ingredients
8 chicken drumsticks
a good shake of gourmet vegeta stock powder
1 cup dried prunes
½ cup stuffed olives
½ cup antipasto
¼ cup red wine vinegar
¼ cup olive oil
¼ cup capers
2 tbsp finely chopped oregano
1 Tbsp minced garlic

¼ cup brown sugar
¾ cup white wine

2 tbsp chopped fresh parsley
Couscous to serve

Recipe adapted from the web http://ourkitchen.fisherpaykel.com/recipe/chicken-marbella/

Mix ingredients with drumsticks then sprinkle Brown Sugar and pour in the white wine.

On Low heat for 60 minutes and basting frequently. Smiley

Served with cous cous

This would be the tastiest dish that I have ever cooked Smiley

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Reply #3 - Jun 23^rd, 2013 at 9:16pm

jclures Offline
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Chicken with Olives and Mushrooms cooked in wine

chicken , cut into pieces
salt and pepper
olive oil
garlic (I used the garlic in a tube)
mushrooms, trimmed, and halved
1/2 cup wine
1/2 cup green olives, pitted
1/3 cup chicken stock

Heat camp oven over medium-high heat. While it's heating, season chicken with salt and pepper. Add olive oil to camp oven and then add the chicken, and brown, once brown remove chicken and set aside.

Add 1 teaspoon oil, followed by garlic and mushrooms and let them brown, stirring occasionally.

Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute.
Return chicken to camp oven and add olives and chicken stock and bring to a boil, then reduce heat.

Cover; simmer until chicken is cooked through, 15 to 20 minutes.

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Reply #4 - Jun 26^th, 2013 at 6:55pm

The Hooker Offline
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LASAGNE

INGREDIENTS

Beef Mince
Minced Garlic
Chopped Tomatoes
Marinated Kalamata Olives
Red Wine
Baby Spinach
Fresh Basil
Salt & Pepper
Lasagne Sheets
Grated Low Fat Cheese
Grated Parmesan Cheese

METHOD

In a small camp oven place the mince and cook until it changes colour. Add the tomatoes, sliced and pitted olives, shredded basil, garlic, spinach, salt & pepper. Taste the wine and if good add as well. Cook for around 30 minutes.

In a camp oven place a layer of the cooked mince, sprinkle with the low fat cheese and then cover with lasagne sheets. Repeat the process until all is used but with a layer of mince and cheese on top. Grate parmeson cheese on top of the final layer.

Cook for around 35 to 40 minutes. Serve with a salad and more red wine

The ingredients

The mince cooked

Sprinkling a layer of cheese

Adding the lasagne sheets

Grating parmeson cheese over the final layer

Look at those coals glow

Perfectly cooked

Served up with a tossed salad and of course another glass of red wine

Someone to love, something to do, and something to look forward to.

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Reply #5 - Jun 27^th, 2013 at 6:44am

Fryer_man Offline
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Deep Dish - Stuffed Crust - Camp Oven / Skillet Pizza

Ingredients:

One Kraft Pizza mix
1/4 cup of Beringer White Zinfandel (from California)
Enough water to complete the Crust Dough
1/4 kilo of ground beef
Most of a package of bacon
Kraft Tex Mex Shredded Cheese
One Small Onion (or half of a big one)
A Few Stuffed Queen Olives (Sliced, with the piments retained)

=============================

The Kraft Pizza Kit is not really needed. You can use whatever you normally would to make a pizza. More of a convenience really.
It's a very popular thing in Canada because you can buy the kit for less than the total cost had you bought everything separate.
It has Crust mix, Sauce, Spices and Grated Parmesan Cheese.
You can get it in Australia, but you will pay way too much. Tongue

http://www.ebay.com.au/itm/Kraft-Pizza-Kit-from-Canada-8-pizzas-Free-Fast-Ship-/...

There are many recipes online using wine for the liquid portion of pizza dough...

http://www.tablespoon.com/recipes/white-wine-honey-pizza-dough-recipe/1/

The Kitchen:

=============================

I used one of my favorite older skillets to cook up the bacon first, then the ground beef and onion.

=============================

I used some of the bacon fat to grease the big skillet.

=============================

Spread the crust dough out thin, and right up the sides of the skillet.
Place bacon and cheese all around the edge.

=============================

Then fold it over to make the stuffed crust.

=============================

Added Sauce

=============================

Then the ground beef, onions and cheese. Olives on top.
Some of the spices and Parmesan Cheese were sprinkled on the exposed crust dough around the outside. This small detail really makes for a nice crust.

=============================

The 16" Camp Oven lid fits perfectly.

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The Skillet has no legs, so I have a trivet to use that looks suspiciously like a potted plant stand. Wink

=============================

The spouts allow some vent. I could have covered them with foil, but it has never been a problem in the past.

=============================

Almost done. Yes, there is a stand under the lid to hold it up off of the ground.

=============================

My Lodge lid lifter has an eye to hang it up. Also fits the pin on the big skillet that serves as an assist handle.
The skillet weighs 10 kilos empty and with no lid. Shocked

=============================

The bottom browned perfectly with no sticking. That bacon grease really adds to the experience and flavor. Also, the pan cleaned up nicely with nothing more than a wipe out with paper towels.

=============================

We could not notice any difference from the wine. Maybe it would have been more apparent with fewer toppings.
With only the two of us, there will be leftovers for at least a couple days.

I can't say for sure that it's the best pizza I have ever made, but it certainly is among them.

Chris

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Reply #6 - Jun 28^th, 2013 at 7:35pm

Derek Offline
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VEAL & PORK MEATLOAF

1 chopped red onion
4 cloves minced garlic
1 cup red wine
1 kg veal/pork mince
1 cup cooked rice
2 large eggs
1/2 cup feta cheese crumbled
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped kalamata olives marinated in balsamic
Sprinkle dried rosemary
Sprinkle dried sage
2 teaspoons balsamic vinegar
Salt & Pepper to taste
Warmed honey

Saute onion and garlic in a small camp oven until soft then add wine. Simmer until wine is just about totally absorbed and the mixture is almost dry then allow to cool.

In a large bowl combine all the rest of the ingredients except the honey. Work with fingers until mixture is combine. Shape into a loaf and place in a loaf pan or other suitable container.

Drizzle warm honey over the top to form a glaze.

Place in preheated camp oven and cook at around 160 degrees for around an hour.

The ingredients

The onion and garlic with reduced wine

Meatloaf formed and drizzled with honey glaze

Cooking away nicely while more Heat Beads are readied for dessert

Cooked to perfection

Served with steamed potatoes, carrots and Swiss Chard

A meal fit for a king with a nice glass of merlot

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Reply #7 - Jun 30^th, 2013 at 10:45am

deano68 Offline
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RACK OF LAMB
with olive and chilli tapenade
and a red wine jus.

This is a tasty, easy roast that is a perfect meal for two on a wintery evening.and it all can go in the oven at the same time, with around 45-50 mins cook time.

Ingredients

800g ish lamb rib rack
veges of choice, i used spuds, sweet spud, parsnips and radish.

Tapenade.
1/2 cup kalamata olives
1/2 cup green olives
1/4 cup olive oil
1 small red chilli seeded
1 tablespoon chopped fresh thyme
1 tablespoon drained capers
1 tablespoon fresh chopped rosemary
3 chopped garlic cloves
1 anchovey fillet.(optional)

Red wine jus.
Good tablespoon olive oil
1 shallot chopped roughly
300ml red wine
1 fresh sprig rosemary
1 tablespoon fresh thyme
2 garlic cloves squashed.
500 ml beef stock
1 tablespoon corn flour
1 tablespoon butter.

To make the tapenade, simply throw all the ingredients into a food processor and pulse to a puree,do this earlier in the day,rub tapenade all over lamb rack then wrap in glad wrap and put in the fridge for the day.

Remove from fridge and allow to get to room temp, bout an hour.
Place all your veges in a 9 qrt oven and the racks on top bone side up,
into the hot wheel, 10 beads top and bottom.

While this is cooking ,make your jus

Sauté olive oil and shallots in a small pan for few mins.
add red wine, rosemary, thyme and garlic.
simmer till reduced by about 1/2.
Add beef stock and again simmer till about halfed.
strain through a fine sieve , discard herbs and return to the boil.
add cornflour(pre mixed with a little water) to thicken a little. mm velvet smooth..

remove from heat and stir in butter, then into your gravy jug of choice.

Take rack out and let rest for 15mins covered in foil.

serve, the racks whole, or sliced between ribs.

Enjoy. Cool

experience is something you dont get until just after you need it.!!

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Reply #8 - Jun 30^th, 2013 at 10:51am

Smoothzsilk Offline
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Lamb, Olives & Red Wine

Ingredients :

Place olives, fetta cheese, sundried tomatoes and roll the boneless lamb

Pour red wine and redwine vinegar in foil parcel

After 1 hour place potatoes, onion and garlic in campoven

Rufz made the fire and the heatbeads

Serving Dish

Plated dish

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Reply #9 - Jun 30^th, 2013 at 7:42pm

LG Offline
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Joined: Sep 5^th, 2011 at 10:29pm
Last online: Aug 1^st, 2018 at 5:52pm

Bunbury, Western Australia, Western Australia, Australia

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Sundowner Pull Apart

Olives marinated in red wine, oregano and garlic mixed into a Laucke wholemeal bread dough, rolled into 'fingers' and placed into bread tin to bake. Once cooled it is easy to pull individual sections off the loaf

For those of us who don't use olives much, these little 130g tins are great value at 99 cents each.

Drain, rinse, drain and slice the olives then marinate in red wine for a couple of hours
Chop some fresh oregano and crush one clove of garlic

Drain the olives.
Place flour, yeast, olives, oregano, garlic and water into a large mixing bowl and combine to form dough.
Knead for 10 minutes. Place in warm spot and allow to rise for approx 2 hours (until doubled in size)

Punch down and knead for 3 minutes while incorporating the crumbled Fetta.
Seperate dough into segments and roll into 'fingers' then place upright in bread tin.
Sprinkle some Fetta over the top. Allow to rise again for about 20-30 minutes.

Preheat your camp oven and place enough beads to create internal temperature of 200°C

Place bread tin in camp oven and bake for about 40 minutes

Remove from camp oven and allow to cool in the tin for about 10 minutes before turning out on to a cooling rack

sm_06_Challenge_5_-_Ready_to_pull_apart_and_eat.jpg (143 KB | )

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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