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Poll
Poll closed Question: Time to vote
*** This poll has now closed ***


TBF - Sticky Pork Spare Ribs    
  2 (12.5%)
Chally - Pork Stroganoff    
  2 (12.5%)
Tadpole - Steak Burger    
  0 (0.0%)
Tadpole - Minestrone Soup    
  0 (0.0%)
Derek - Pork, Potato and Apple Pie    
  8 (50.0%)
jclures - Hoisin Pork Rashers    
  2 (12.5%)
Bonnie - Pork cutlets in Ginger beer with colcannon    
  2 (12.5%)




Total votes: 16
« Created by: tadpole on: Jun 30th, 2019 at 10:44pm »

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Challenge #77 - June 2019 - Pork (no roasts) - Entries here (Read 321 times)
 
Jun 2nd, 2019 at 7:53am

tadpole   Offline
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and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Jul 15th, 2019 at 4:28pm

Pinjarra, WA, Western Australia, Australia

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Posts: 883
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As the winner of our April "Seafood" challenge with his Prawn, Mussel and Scallop Fettuccine, TBF has nominated "Pork, no roasts allowed" for our June challenge. Place entries here, no general chat.

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1390266293

Entries open until June 30th 9pm WA time. The winner gets to choose our August challenge theme.
 
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Reply #1 - Jun 7th, 2019 at 1:34pm

TBF   Offline
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JOYNER, SEQ, Queensland, Australia

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STICKY PORK SPARE RIBS

1/2 cup Hoisin Sauce
1/2 cup Oyster Sauce
90 grams Brown Sugar
8 cloves Garlic (chopped fine or minced)
1 tblsp grated Ginger
250 mls water
2 kilo Pork Spare Ribs.

(I made 500 gms Pork and scaled it back)

Mixed all the ingredients and poured over Pork in a foil tray and covered in foil.
Placed in a preheated 14" CO at 180C for about 75 mins.
Removed the foil and put more beads on top to make 200C for another 30 mins.

Served as per photo.
 

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Reply #2 - Jun 15th, 2019 at 11:08am

Chally   Offline
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Joined: Mar 15th, 2012 at 3:26pm
Last online: Jul 19th, 2019 at 8:42pm

Maryborough, Queensland, Australia

Gender: male
Posts: 2877
*****
 
Pork Stroganoff



Ingredients

1.5kgs of pork meat
Ľ cup plain flour
2 teaspoons salt
1 teaspoon of ground black pepper
˝ teaspoon sweet paprika
2 tablespoons of cooking oil
˝ large white onion diced
2 large garlic cloves minced
2 cups low sodium chicken broth
Ľ cup dry white wine
1 tablespoon of tomato paste
250gr sliced white mushrooms
A few sprigs of fresh thyme
˝ cup sour cream
Egg noodles to suit

Method

Brown pork in camp oven and then add other ingredients.
Simmer for 1.5 hours.
Before serving add sour cream.
Boil noodles for 10 minutes.
Serve as per photo.
 

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Reply #3 - Jun 20th, 2019 at 8:55pm

tadpole   Offline
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and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Jul 15th, 2019 at 4:28pm

Pinjarra, WA, Western Australia, Australia

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Zodiac sign: Aquarius
Posts: 883
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Steak Burger

Ingredients

Pork loin steak
Sliced cheese
Sliced tomato
Baby spinach leaves
Turkish bread rolls
Favourite sauces
S & P to taste

Method
Cook steaks to preferred doneness in a hot pan, turning every minute or so. Construct burgers, laying cheese on top of the hot steaks to melt. Season with salt and pepper and whatever sauce you prefer.
 
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4 Ingredients

Reply #4 - Jun 25th, 2019 at 7:33pm

tadpole   Offline
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and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Jul 15th, 2019 at 4:28pm

Pinjarra, WA, Western Australia, Australia

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Minestrone Soup

Ingredients
Diced bacon
Diced carrot
Diced potato
Diced celery
Diced onion
Soup mix
Can of diced tomatoes
Can of four bean mix
2L liquid stock

Method
Preheat camp oven. Put in all the diced veges, bacon and soup mix. Cook for 10 minutes stirring regularly. Add the remaining ingredients, reduce heat, cover and simmer for an hour and a half. Serve with crusty bread
 
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Reply #5 - Jun 28th, 2019 at 7:08pm

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
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Lockyer Valley, Queensland, Australia

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Pork Potato & Apple Pie

Ingredients

2 Pork Tenderloins
2 Apples (I used Pink Lady)
2 Potatoes
I Onion
1 Cup White Wine
Salt & Pepper
Oil
Butter
Cayenne Pepper
Brown Sugar
Puff Pastry

...

Method
Dice pork, season well with salt and pepper.  Place a knob of butter and some oil in camp oven and brown meat in batches.  Set aside

...

Peel apples and potatoes, cut in half and slice.  Peel onion, cut in quarters and slice thinly

Add another knob of butter and some oil to camp oven and fry onions until soft.  Add potato and cook for several minutes.  Add apple and cook for a further few minutes

...

Return pork to camp oven and add 1/4 teaspoon of cayenne pepper, 1 tablespoon brown sugar.  Stir through then add wine.  Place lid on camp oven and simmer gently for 30 minutes.  Mix a teaspoon of cornflour in a little water and add to meat mixture to thicken the gravy. Set aside to cool

...

Line deep pie dishes with pastry and fill with meat mixture.  I use the expanding cake tins

...

Pop on a pastry lid, seal the edges, add an egg wash, cut an air hole and into a preheated hot camp oven

...

Cook for around 50 minutes until pastry is nice and brown

...

Pork pies are traditionally eaten cold but who can wait when they are this yummy

...
 

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Reply #6 - Jun 29th, 2019 at 9:35pm

jclures   Offline
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Herberton, Queensland, Australia

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Hoisin Pork Rashes
Ingredients
600g pork rashers
Hoisin marinade

1/4 cup hoisin sauce
2 tbs dry sherry
2 tbs soy sauce
2 cloves garlic, crushed
2 cm piece ginger, finely grated
1/2 tsp red food colouring
Method

Combine marinade ingredients in a small bowl. Arrange pork rashers in a shallow dish. Pour over marinade and refrigerate for 2 hours.

Preheat Camp oven oven I used some aluminium foil as a liner, then put a wire rack in the bottom on the foil, with some water under the rack.. Remove pork from marinade and lay in a single layer onto the wire rack. Reserve some  marinade for basting.
Roast pork for 40 mins, turning and basting every 10 mins. I served with some fried rice.
 
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4 Ingredients

Reply #7 - Jun 29th, 2019 at 9:52pm

Bonnie   Offline
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Joined: Oct 17th, 2009 at 11:53am
Last online: Yesterday at 9:30pm


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Posts: 412
***
 
Pork cutlets in Ginger beer with colcannon

Ingredients

700g red skinned potatoes, peeled, coarsely chopped
1/2 cup warm milk
25g butter
2 tbs olive oil
2 garlic cloves, crushed
2 cups finely shredded cabbage
4 pork cutlets
2 tbs plain flour
11/2 cups ginger beer
1/2 cup salt-reduced chicken stock
1 tbs brown sugar
2 tsp Worcestershire sauce
11/3 cups frozen green peas

Method

Place potato in a saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 15 minutes or until tender. Drain. Mash potatoes in a bowl. Stir in milk and butter.
Meanwhile, heat 1 tbs of the oil in a frying pan over medium-high heat. Cook garlic and cabbage, stirring, for 5 minutes or until softened. Stir cabbage mixture into mashed potato. Season. Cover to keep warm.
Heat remaining oil in same frying pan over high heat. Cook pork, turning, for 6-8 minutes or until browned and almost cooked through. Remove pork from pan.
Add flour to pan and stir with pan juices to combine. Stir in ginger beer, stock, sugar and sauce. Bring to the boil. Boil, uncovered, for 10 minutes or until thickened. Return pork to pan. Simmer, uncovered, for 5 minutes or until pork is cooked through and sauce is thick.
Meanwhile, steam or microwave peas until tender. Drain. Serve pork cutlets with colcannon, peas and pan sauce.
 
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Reply #8 - Jun 30th, 2019 at 10:44pm

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Jul 15th, 2019 at 4:28pm

Pinjarra, WA, Western Australia, Australia

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Mood:
Zodiac sign: Aquarius
Posts: 883
******
 
Time to vote. 1 vote each, good luck to our entrants
 
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