You will need :
2 small zucchini cut into thick slices
1 small onion, diced
½ teaspoon sugar
1 stock cube, beef or chicken, crushed
1 tablespoon butter
salt and pepper
Method :
Spread butter over the middle of a sheet of foil big enough to wrap the zucchini. Place zucchini over butter. Sprinkle with remaining ingredients. Wrap and seal well. Cook in coals for about 15-20 minutes. Turn occasionally.
PS Be generous with the foil.
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You will need :
300g rump steak, cubed
1 onion, chopped
1 leek, white part, halved and sliced
1 clove garlic, chopped
1 pkt French Onion soup mix
½ cup water
1 tin whole tomatoes
Salt and pepper
Method :
Blend all ingredients in camp oven. Bring to boil and simmer for at least 1 hour on tripod over coals, stirring occasionally. Liquid needs to be reduced to required consistency. Cook vegies in foil in the coals.
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You will need :
4 chicken Maryland
2 tablespoons olive oil
1 onion, chopped
½ green capsicum, seeded, chopped
2 tomatoes, chopped
1 teaspoon garlic, minced
2 teaspoons dried coriander
salt and pepper
Method :
Moisten 4 doubled, square sheets of heavy foil with the oil, then place 1 piece of chicken on each. Season. Combine all other ingredients in a bowl and mix well. Divide between chicken pieces. Fold and seal foil. Cook in coals for about an hour, turning occasionally.
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You will need :
500g diced beef
1 tablespoon rice bran oil
1 onion, chopped
2 rashers bacon, chopped
1 clove garlic, crushed
1 tablespoon paprika
1 pkt cream of mushroom soup
1 cup of chopped vegies (whatever you like)
½ cup beef stock
1 x 400g can chopped tomatoes
1 cup button mushrooms
salt and pepper
Method :
Heat the oil in camp oven on rack over coals and sauté onion, garlic and bacon. Add meat and stir until browned.
Combine paprika, soup mix, stock and tomatoes and pour over the meat, stirring in well. Add vegies and season to taste. Simmer for approximately 1 hour, adding mushrooms 15 minutes before end of cooking time.
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You will need :
500g cherabin, peeled and deveined
2 cups spiral pasta
1 stick celery, finely chopped (or 1 cup finely shredded cabbage)
½ bunch fresh coriander (or 1 tablespoon dried)
200g bottle chunky salsa
1 dessertspoon each minced garlic and ginger
Juice of ½ large lemon
Method :
Put pasta on to boil.
Combine coriander, salsa, juice, ginger and garlic. Bring to simmer. Add cheriban and celery or cabbage. Cook for 3-5 minutes. Add pasta and serve.
PS If cherabin are large, cut in half. Also, if they are really large, sometimes it pays to break the sinews with a meat tenderiser.
Same applies to painted crays and abalone. It really works.
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You will need :
A good handful of green beans, topped and tailed
A teaspoon each of garlic granules, chilli flakes, sesame seeds
A little rice bran oil
Method :
Boil the beans in salted water, drain and pat dry.
Place a pan on the rack over coals and heat. Add oil, then beans, stir to coat. Add garlic, chilli and sesame seeds and cook, stirring for 1 minute.
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You will need :
¾ cup whole egg mayonnaise
2 tablespoons olive oil
1 tablespoon mild curry powder
1½ tablespoons brandy
1 heaped dessertspoon cornflour
1 cup milk
Salt
Method :
Heat milk in saucepan and thicken with cornflour. Set aside to cool.
Heat oil in pan, fry curry powder till fragrant. Add all ingredients to curry and stir well. Store covered in fridge till required.
Note : This is the sauce we use all the time for a prawn fondue.
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You will need :
500g raw prawns, peeled and deveined
4 cloves garlic, finely chopped
1 tblspn oil and 1 tblspn real butter
Salt and pepper
Method :
Mix together in a bowl and cook on the barbie, lifting and turning constantly for three minutes or until prawns are cooked.
Serve with French stick slices, toasted and sop up the juice, yummm.
How easy is that?
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You will need :
2 x 400g whole bream, cleaned, scaled and beheaded
Juice of 1 lemon
1 tablespoon spreadable butter
salt and pepper
Method :
Sit empty camp oven (with trivet) on rack over coals to heat. Score each side of the fish, then rub butter over skin and lay each on a length of foil. Season and share lemon juice between them. Make loose but well sealed parcels with the foil. Place on trivet in camp oven, cover and shovel coals on lid. Bake 10-15 minutes, depending on size and thickness of the fish. Oven baked chips can share the camp oven if desired – Just lay them on a piece of foil beside the fish.
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You will need :
500g uncooked prawns, peeled and de-veined
1 tablespoon rice bran oil
1 brown onion, finely chopped
1 clove garlic, chopped
1 teaspoon minced ginger
1 tablespoon curry powder
½ cup fish stock
½ cup coconut milk
A pinch of sugar
¼ cup coriander leaves, chopped
Method :
Heat oil in a large saucepan. Cook onion, garlic and ginger until onion is soft. Add curry powder and cook, stirring, until fragrant.
Add prawns and cook, stirring for about a minute. Stir in stock, coconut milk and sugar. Bring to boil, then simmer, uncovered, for about 5 minutes or until prawns are cooked and sauce has thickened a little. Serve over rice, topped with coriander.
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