Milowise

Fingers Crossed Across Australia

Articles By bargosal

TUNA CASSEROLE

Date: Author:

You will need :

          1 x 420g can cream of asparagus soup

          3 x 95g cans lemon pepper tuna

          2 cups cooked rice

          1 x 375g can light and creamy evaporated milk

          1 onion, chopped

          salt

          1 cup fresh breadcrumbs

          60g butter, melted

Method :

 Mix all ingredients, except breadcrumbs and butter, in camp oven.  Combine breadcrumbs and butter and sprinkle on top of mix.  Place lid on camp oven and place in coals. Shovel some coals onto lid.  Cook for 20-30 minutes or until top is golden and casserole is bubbling around sides.

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CURRIED BEEF & PUMPKIN

Date: Author:

You will need :

500g rump, thinly sliced

2 tablespoons rice bran oil

1 or 2 tablespoons Thai red curry paste

1 cup coconut cream

½ cup beef stock

2 teaspoons brown sugar

400g butternut pumpkin, peeled, cut into small cubes

Steamed rice to serve

Method :

 Add half the oil to the beef and mix well.  Heat a pan on the rack over coals, ensuring it is hot.  Stir fry the beef in batches and set aside.  Reheat pan between each batch.
Add remaining oil and the curry paste, stir fry for 30 seconds.  Add the cream, stock, sugar and pumpkin.  Stir to combine.  Move to lesser heat and simmer for 8 minutes or until pumpkin is tender.
Return the beef to the pan and simmer for 1-2 minutes.  Do not let the mixture boil. 

 Accompany with rice or a potato in foil cooked on the coals.

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TUNA PUTTANESCA

Date: Author:

You will need :

 250g (½ pkt) spaghetti

425g can tuna in olive oil

1 large brown onion, halved and sliced thinly

2 garlic cloves, crushed

1 teaspoon minced chilli

400g can diced tomatoes

½ cup kalamata olives

Method :

 Cook pasta in a large saucepan of boiling, salted water.  Drain and set aside. 

Drain tuna, reserving 2 tablespoons oil.  Flake tuna into a bowl. Heat reserved oil in a large frying pan on cooking rack over coals.  Add onion and cook, stirring, for 5 minutes or till translucent.  Add garlic and chilli.  Cook, stirring, for 1 minute.  Add tomatoes.  Bring to boil, then move to less heat and simmer for 15 minutes or until sauce has thickened.  Season with pepper.  Stir in tuna and olives.  Add to pasta and toss carefully.  Serve.

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THAI FISH CAKES

Date: Author:

(makes about 3 dozen)

 You will need :

 500g fish fillets, boned and skinned, chopped into small bits

1 egg, beaten

¼ cup cornflour

1 tablespoon each of fish sauce and red curry paste

2 tablespoons coriander, leaves and stems, chopped

1 small red chilli, finely chopped

8 green beans, thinly sliced

3 shallots, thinly sliced

salt and pepper

Oil for shallow fryin 

Method :

Blend all but the oil in a bowl.  Form small balls, about a tablespoon, then flatten slightly.  Heat oil in a large pan on rack over coals and cook at least 12 minutes each side, maybe 15, depending on heat in coals.  Drain on paper towel.  Serve with sauce of choice.

Potato and Pumpkin in foil to accompany.

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THAI SEAFOOD STIR FRY

Date: Author:

You will need :

1 tablespoon butter

2 tablespoons oil

2 cloves garlic, chopped

500g green medium size prawns

1 large squid body, cut into 4cm strips, or 2 small bodies

cut into rings

1 small red capsicum, cut into strips

1 bunch asparagus, cut into 2cm chunks

3 shallots, cut into 2cm strips

salt and pepper

2 cups cooked spaghetti

½ cup Thai sweet chilli sauce (if you like it sweet) OR

½ cup light soy sauce and 1 teaspoon chilli paste       

Method :

 Heat butter in a large pan or wok and par cook garlic.  After a short time add 1 tablespoon of oil and the vegies and stir fry for a couple of minutes.  Then add the remainder of the oil, squid and prawns.  Stirring all the time.  When almost cooked, add spaghetti and soy sauce and, when heated through, serve. 

 Mike loves this dish!

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MOCK CHICKEN JAFFLE FILL

Date: Author:

You will need :

          1 onion, finely diced

          1 tomato, finely chopped

          1 tablespoon butter

          Salt and pepper

          1 egg, whisked

          2 tablespoon cheese, grated

          Pinch mixed herbs

 Method :

 Melt butter, fry onion and tomato till tender, add cheese, egg and mixed herbs.  Cook gently till thickened.  Season. 

 PS   Dawn and I often opt for just baked beans in our jaffle.  Yum.

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CHICKEN NACHO CASSEROLE

Date: Author:

You will need :

          1 large packet plain corn chips

500g chicken mince

          1 onion, chopped

          2 tablespoons rice bran oil

          1 pkt taco seasoning mix

          425g tin whole tomatoes

          1 cup cheese, grated

Method :

 In camp oven on rack over coals, fry onion in oil, add mince and brown.  Add taco mix and tomatoes, cover and simmer for 20 minutes.  Top with corn chips and then grated cheese.  Cover and place a few coals on lid.  Cook for 10-15 minutes until cheese melts.

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GOULASH WITH NOODLES

Date: Author:

You will need :

500g gravy beef, cut into chunks

1 brown onion, cut into chunks

½ red capsicum cut into chunks

2 tablespoons sweet paprika

2 tablespoons tomato paste

¾ cup water

2 cloves garlic, chopped

2 tomatoes cut into chunks

1 teaspoon dried chilli

1 cup grated cheese

Rice or egg fettuccine     

Method :

 Season meat, then place all ingredients, except noodles and cheese, in the camp oven and bring to the boil on rack over coals.
Move to a tripod over lesser heat and simmer for two hours.
Stir in cheese and serve with noodles of choice.

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DAMPER ON A STICK

Date: Author:

You will need :

 2 cups SR flour

½ teaspoon salt

50g butter, chopped

1 cup milk

6 sticks,  at least 1cm across, 40cm long

Extra butter and golden syrup or honey for servin

Method :

 Mix flour and salt in a bowl, rub in butter, add milk and mix to a firm dough with a knife. Divide the dough into 6 pieces.  Mould each over the top and around a stick, making sure there are no gaps. 

Hold the sticks over the fire (or place on a rack above the fire) for about 15 minutes, turning often.

Remove the cooked damper from the stick and allow to cool till warm to touch.  Put a knob of butter into the hole and then some golden syrup.  Enjoy.  Kids love this.

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PS  By using a broom sized stick, you can make a hole big enough for a saveloy and sauce, ie, a doggie.

BEEF AND MUSHIES ON THE FIRE (for 4)

Date: Author:

You will need :

          500g rump, cut into cubes

          1 teaspoon each minced garlic, ginger and chilli

          ½ cup parsley, chopped (can use dried)

          200g button mushrooms, halved

          1 tomato, finely chopped

          salt and pepper

Method :

 Mix all ingredients together and spoon onto 4 doubled pieces of heavy foil.  Close and seal.   Place over coals and cook for about 1 hour, turning often. 

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