Recipes for camp cooking ...- tested and tasted by Club members.
These recipes have been provided by Club members to provide inspiration for camp cooking. They have come from a wide variety of sources, often unknown. The originators are very much appreciated.. Get your gastric juices flowing and try the recipes out.
Dampers etc Basic damper This is for a basic damper. Halve quantities for a smaller loaf.
Mix 6 cups S/R flour, 1 tea spoon salt.
Blend in 3 spoons margarine to create a coarse crumbly texture.
Add in 1 cup milk/water. Warm beer can be used instead of milk/water.
Mix, adding more milk or flour as needed to make a stiff dough. Do not knead.
Allow to sit for 10 - 15 minutes.
Rub flour on bottom and sides of warm camp oven.
Cook approx. 30 minutes with coals under and on lid of camp oven.
Cheese and Bacon Rolls by Jan Mackenzie 2 cups self raising flour
1 cup milk
2 tbsp butter or margarine
0.5 tsp salt
Grated tasty cheese to liking
Diced bacon to liking
Combine flour and salt and rub in the butter or margarine. Add most of the grated cheese. Make a well and add milk. Mix with a knife and add more flour if needed. Tip onto a floured surface and knead into a ball. Divide into small scone sized balls and arrange in the camp oven (just touching each other) – or cook as one loaf. Sprinkle the remaining cheese and diced bacon on top. Cook until ready. The cooking time will vary depending on the size of your camp oven and the temperature.
Beef Roast steak
Crumb round or topside steak with dry French onion soup mix.
Place steak in greased oven dish (or camp oven).
Cover with sherry.
Cook in oven for 50 min or until tender.
Savoury mince Judy Ogden
500 g mince
2 onions
Garlic
Tin tomato paste
2 tsps Oregano
Dehydrate after cooking (if you wish)
Chicken Mango chicken
600g boneless chicken thighs
200g mango chutney
6 fresh Coriander sprigs – finely chopped
6 parsley sprigs finely chopped
¼ tsp ground turmeric
1 tsp ground cumin
Juice of ½ lemon – squeeze over before cooking.
Olive oil for drizzling.
Marinate overnight or at least 4 hrs. Lightly salt. BBQ at least 5 min each side.
Lamb Chinese style lamb
6 Lamb chops
1 Onion chopped
Cover with mix of 1 TBS honey, 1 ½ TBS soy sauce, 1 tsp Worcestershire sauce, garlic and ¼ tsp ginger
1 can tomato soup
Bake until cooked.
Pork Sweet and Sour Stir-fry
750 g pork cut into bite-sized peices
1 TBS corn flour
305g tin/jar sweet and sour sauce
1 onion cut into wedges
1 sliced capsicum
1 sliced carrot
Coat meat in cornflour, stir-fry until browned. Remove.
Heat extra oil, stir-fry vegies until tender.
Add meat and sauce. Heat through.
Serve with rice.
Fish Super-easy seafood
1kg mixed seafood
1 onion, sliced
1 tsp oil
¼ cup sweet chilli sauce
250ml cream
1 tbsp cornflour, to thicken
Bread rolls/loaf or rice to Serve
Sauté onion in oil. Add seafood. Stir gently in its own juices until seafood starts cooking. Add sweet chilli sauce. Thicken with cornflour, mixed with a little water, to suit the meal: thicken less for chowder, more for a meal served with rice. Add cream to suit the desired consistency. Takes approx. 15 minutes.
Soups Pea and ham Soup
1.5 cups yellow or green split peas
1 small ham hock or bacon bones
up to 4 L water
3 sticks celery, finely chopped
2 carrots, roughly chopped
1 onion, roughly chopped
salt and pepper to taste
(I also add bay leaves and perhaps more onion, celery and carrot)
Place the split peas, ham hock and 2.5 litres water inn a small to medium camp oven or large saucepan. Cook over moderate heat (either stovetop, gas burner or campfire) for about 40 minutes. Leave lid off and top up with warm water when required; stir regularly so peas don’t stick to the bottom. Add vegetables and another litre of water and cook further 40 minutes to 1 hour, or until all peas have dissolved and meat is tender. Remove bones (and bay leavers) from the soup, cut off the rind and cut the meat into small pieces. Return meat to the soup and cook for a further 15 minutes. Pea soup is meant to be thick and flavoursome and as some have said 'stick to your innards’. As the ham bones have a lot of salt you will probably find no need to extra salt - just keep tasting until it suits you. Serve with homemade crusty bread or chunks of piping hot damper. Recipe source: Australian Camp Oven Cooking by Jo Clews
Desserts Golden syrup dumplings Dumplings
150g (1 cup) self-raising flour
60g unsalted butter, cubed
1 Egg
1-2 tablespoons milk, to beat
Thick cream, to serve
Syrup
30g butter
220g (1 cup) caster sugar
4 tablespoons golden syrup
1 small lemon, juiced
1 Cup of water
Step 1: Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Beat egg with a little milk and pour into flour mixture. Combine to form a dough, then divide into small balls. Step 2: To make the syrup, combine the ingredients together with the 1 cup of water in a pan and bring to the boil over medium heat. Carefully add dough balls to syrup and boil for 20 minutes. Serve with syrup and cream.
Apple crumble
800 g tin apple
1 cup self-raising flour
½ cup brown sugar
½ tsp cinnamon
½ cup butter.
Mix flour, sugar, cinnamon, butter to make a crumbly mix. Place apples (+ sultanas?) in pie dish and cover with flour mix. Maybe add a little brown sugar if it needs sweetening. Place in a camp oven. Put hot coals on top until crust golden - check after 10 minutes..
Lattice slice
1 packet lattice biscuits
1 pkt white wings Vanilla pudding mix (or chocolate)
½ cup milk
½ cup cream.
Line container with baking paper. Place a layer of lattice on bottom. Beat pudding mix, cream and milk to thick smooth mix. Pour over biscuits. Add layer of biscuits on top. Chill. Cut up.