Milowise

Fingers Crossed Across Australia

Camp Recipes

FISH IN FOIL

Date: Author:

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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EASY PRAWN CURRY (or Fish, Cherabin or Red Claw Yabby)

Date: Author:

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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EASY LAMB CURRY

Date: Author:

You will need :

 500g diced lamb

2 onions, halved and thinly sliced

½ cup curry paste

400g can diced tomatoes

½ cup water

1 bunch baby spinach, trimmed, coarsely chopped, or 1 cup frozen peas

Method :

 Heat a little oil in the camp oven or a large saucepan on a rack over the coals and cook onion 4-5 minutes, till golden.  Add curry paste and cook, stirring 2 minutes till fragrant.  Add lamb and coat with paste.  Mix in tomatoes and water.  Simmer covered 30 minutes.  Check sauce.  If too watery, uncover and simmer a further 30 minutes until lamb is tender and sauce thickens slightly.  Stir in spinach or peas and simmer uncovered 3 minutes. Season to taste.  Serve with potato and pumpkin cooked in foil in the coals.

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ONE POT CHICKEN (or beef)

Date: Author:

You will need :

 4 chicken thigh fillets, cubed

2 rashers bacon, trimmed, finely chopped

1 large brown onion, chopped

1 tin whole tomatoes

1 potato in large chunks

1 cup pumpkin chunks

1 cup frozen peas

1 dessertspoon each of minced garlic and ginger

Salt and a pinch or 2 of dried rosemary

1 teaspoon chilli (optional)

½ cup grated cheese

Method :

 Combine all ingredients except chilli and cheese in camp oven. Suspend on tripod over camp fire and bring to the boil.  Simmer for at least an hour, stirring occasionally.  Add chilli 10 minutes before serving.  Stir in cheese and serve.

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SEAFOOD OMELETTES ON THE BARBIE

Date: Author:

You will need :

2 dozen large green prawns, peeled, deveined and quartered

          6 eggs

          200ml reduced fat cream

          ½ cup chopped parsley

          salt and pepper

Method :

Whisk eggs, cream and parsley
Heat barbie to medium and cook prawns in a half oil/half butter mix.
Grease large egg rings and sit on barbie plate.
Spoon seafood evenly into the rings then pour the egg mixture over, but don’t fill to top.
Turn barbie to low, cook, covered.  Turn to seal other side.  Should make about 8.

 Great served on toasted Turkish bread.

PS.  This recipe can also be cooked in a frying pan with a lid, on the rack over coals.

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CHILLI CRAB

Date: Author:

You will need:

 2 teaspoons crushed garlic

2 teaspoons crushed ginger

½ cup tomato sauce

¼ cup sweet chilli sauce

100ml salsa dip

½ cup brown sugar

1 tablespoon Chinese cooking wine

 Method:

 Mix all ingredients in large pot, bring to boil, add cracked and cleaned raw crabs.
Cover, reduce heat to simmer, stir occasionally.
10-15 minutes for 2 crabs.

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CRAB OMELETTE

Date: Author:

You will need :

 1 tablespoon rice bran or olive oil

4 eggs

1 cup crab meat

½ cup cream

1 onion, chopped

½ bunch fresh coriander, chopped  (can use dried)

salt and pepper

Method :

 In a pan, on the cooking rack over the coals, saute the onion in oil until translucent, then remove the pan from heat and the onions from pan. When pan has cooled, line with baking paper.
In a bowl, whisk eggs with cream, season and pour into the lined pan.
Return to a lower heat.
Mix crab, onion and coriander.  When egg mix is almost set, add the crab mix to one half of the omelette.  Lift baking paper at other side and fold omelette over crab.  Continue to cook until crab is hot, turning the omelette if necessary.  That’s easy with the baking paper.  Serve.

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ONE POT BEEF CHOW MEIN

Date: Author:

You will need :

 500g beef mince

1 onion, chopped large chunks

2 sticks celery, sliced

1 cup beans, chopped (or frozen peas added later)

¼ wombok (or any cabbage) roughly shredded

A big slice dry pumpkin chopped into small chunks

1 tablespoon curry powder

1 pkt Chicken Noodle soup mix

1½ cups water

1 tablespoon soy sauce

 Method :

Combine mince, onion, celery, beans, wombok, pumpkin, curry powder and 1 cup water in camp oven on tripod over coals.  Stir occasionally.  When mix comes to simmer, cook ½ hour then blend soup mix with remaining ½ cup water and add to pot.  Stir and simmer slowly for another ½ hour or until noodles are cooked, add soy sauce.  Serve.  Crusty bread is a good side.

 PS – Leftovers with a little grated cheese are great as a jaffle fill.

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STIR FRIED CHICKEN AND SNOW PEAS

Date: Author:

You will need :

3 chicken thighs, trimmed and cut into strips

1 tablespoon fish sauce

1 tablespoon oil

1 shallot, sliced

1 teaspoon minced chilli

1 teaspoon minced ginger

50g snow peas, blanched

50g broccoli, blanched

150g cabbage, finely sliced and blanched

¼ cup chicken stock

200g pkt thin hokkien noodles

Method :

 Boil a saucepan of water and pour over noodles.  Separate with fork.
Heat oil in large pan on rack over coals and stir fry chicken with fish sauce, shallots, chilli and ginger for 1½ – 2 minutes. Add vegies, noodles and stock, salt to taste.  Stir fry for 2 minutes.  Drain noodles and add to pan.  Stir and serve immediately.

Try it it’s yumm.

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SAUSAGE ROLLS

Date: Author:

You will need :

 

          3 sheets puff pastry, partly thawed

          1 carrot, peeled and grated

          1 onion, peeled and grated

          ½ cup fresh parsley, finely chopped

          500g sausage mince

          2 rashers bacon, finely chopped

½ teaspoon salt

          ¼ teaspoon pepper

          1 egg, lightly beaten

Method :

Preheat oven to 180ºC. Line two baking trays with baking paper.
Mix all ingredients and divide the mixture into eight equal portions.
Slice each sheet of pastry in half and place a portion of mince in the middle of the long edge of the pastry.  Pat into a long sausage shape.
Peel the pastry away from the plastic backing and fold the bottom edge over the mince.   Roll it over tightly to seal to the other edge.  Cut each roll crossways into about 6 rolls.
Place rolls on trays a little apart and bake for 20-30 minutes or until pastry is golden and mince is cooked.

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