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Poll / Currently Being Showcased
Poll closed Question: Time to vote
*** This poll has now closed ***


jclures - Butterflied Lemon Roast Chicken    
  2 (22.2%)
TBF - Honey Lemon Garlic Chicken    
  2 (22.2%)
Derek - Self Saucing Lemon Pudding    
  5 (55.6%)




Total votes: 9
« Created by: tadpole on: Aug 1st, 2020 at 4:14pm »

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Challenge #90 - July 2020 - Lemon - Entries here (Read 179 times)
 
Jul 2nd, 2020 at 1:11pm

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Aug 10th, 2020 at 8:58pm

Pinjarra, WA, Western Australia, Australia

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As the winner of our May "Your Favourite Isolation Meal" challenge with his Lamb Shanks In Barbecue Sauce, Chally has nominated "Lemon" for our July challenge. Place entries here, no general chat.

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

Entries open until July 31st 9pm WA time. The winner gets to choose our September challenge theme
 
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4 Ingredients

Reply #1 - Jul 19th, 2020 at 8:26pm

jclures   Offline
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I Love COCIA
Joined: May 14th, 2009 at 9:24pm
Last online: Yesterday at 9:43pm

Herberton, Queensland, Australia

Gender: male
Zodiac sign: Capricorn
Posts: 1410
*****
 
Butterflied Lemon Roast Chicken

Ingredients

1 whole chicken
2 lemons, cut into wedges
2 tablespoons extra-virgin olive oil
garlic, minced, and whole
2 whole sprigs rosemary
1 tablespoon minced basil
1 teaspoon salt
1/2 teaspoon black pepper

Method
Butterfly the  chicken and lay it open. The chicken skin should be facing up.
Combine olive oil, garlic, minced basil, salt, and pepper to make a rub and spread the rub between meat and skin.
Place four whole garlic cloves and four lemon wedges on parchment-lined or nonstick baking sheet. Place butterflied chicken, skin-side up, on top of the wedges . Add remaining lemon wedges between legs and body.
Place in camp oven and roast for 50 to 60 minutes, until juices run clear.
I served with Roast vegetables which I cooked in the top camp oven.
 
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Reply #2 - Jul 28th, 2020 at 6:30pm

TBF   Offline
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Last online: Today at 8:37am

JOYNER, SEQ, Queensland, Australia

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HONEY LEMON GARLIC CHICKEN


5 bone in , skin on chicken thighs (2 lbs | 1 kg)
•Salt to taste
•1/2 cup honey
•1/4 cup fresh squeezed lemon juice (or juice of 1 lemon)
•1 tablespoon soy sauce
•1 tablespoon rice wine vinegar
•2 heaping tablespoons minced garlic
•6 whole garlic cloves , peeled
•Lemon slices to garnish



1.Preheat oven to 360°F | 180°C.
2.Place chicken thighs in a large shallow dish and season with salt; set aside.
3.In a large mixing jug, whisk together the honey, lemon juice, soy sauce, vinegar and minced garlic. Pour about 1/4 cup of the sauce over the chicken (or just enough to lightly coat each thigh) and rotate each thigh to coat evenly in the sauce.
4.Heat the CO over medium high heat; sear the chicken skin side down first until golden for about 5 minutes. Turn and repeat on the other side. Drain most of the excess oil from the pan, leaving about 1 tablespoon for added flavour.
5.Arrange chicken skin-side up in the pan; add the whole garlic cloves between the chicken; pour half of the remaining sauce over each thigh (about 1-2 tablespoons per thigh) and bake for 40-45 minutes until the chicken is cooked through and the juices run clear. The skin should be crispy and sticky.

6.While the chicken is baking, pour the remaining sauce into a small pot (or saucepan), and bring to a boil over medium-high heat. Reduce heat down to low and allow to simmer while occasionally stirring; lifting the pot off of the heat when the sauce bubbles up to the rim of your pot, and repeat the process until the sauce has sightly reduced and thickened (about 6 minutes).
 

...
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Reply #3 - Jul 31st, 2020 at 1:55pm

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Yesterday at 10:25pm

Lockyer Valley, Queensland, Australia

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SELF SAUCING LEMON PUDDING

Ingredients For 8 Inch Camp Oven

Pudding
1 cup self-raising flour
1/2 cup caster sugar
1 tsp lemon zest
2 tbs butter melted
1/2 tsp vanilla extract
1/2 cup milk

Sauce
1/3 cup caster sugar
1 tsp lemon zest
1 cup boiling water
1/2 cup lemon juice

...

Method
Grease camp oven.

Combine flour, sugar and lemon zest in a bowl. Mix in butter, milk and vanilla and beat until a smooth batter.  Spread across base of camp oven

...

Sprinkle over the additional zest and sugar the slowly pour over combined lemon juice and hat water

...

Cook on medium heat for 30 to 40 minutes

...

Pudding is cooked when golden on top and cake springs back after pushing with your finger

...

Serve with cream

...

...
 

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4 Ingredients

Reply #4 - Aug 1st, 2020 at 4:14pm

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Aug 10th, 2020 at 8:58pm

Pinjarra, WA, Western Australia, Australia

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Mood:
Zodiac sign: Aquarius
Posts: 1143
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