Milowise

Fingers Crossed Across Australia

Camp Recipes

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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ZUCCHINI ON THE FIRE

Date: Author:

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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BRAISED STEAK AND ONIONS

Date: Author:

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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CHICKEN ON THE FIRE

Date: Author:

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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GOULASH

Date: Author:

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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PRAWN / CHERABIN PASTA – EASY

Date: Author:

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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GARLIC GREEN BEANS

Date: Author:

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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FONDUE CURRY SAUCE FOR 4

Date: Author:

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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THE OLD GIRL’S GARLIC PRAWNS

Date: Author:

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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