Milowise

Fingers Crossed Across Australia

Articles

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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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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RISSOLES

Date: Author:

You will need :

 300g beef mince

1 onion, chopped

1 tomato, chopped

salt

1 egg

1 teaspoon curry powder

½ cup grated cheese

Dried breadcrumbs (Crumb in One)

1 tablespoon rice bran oil

Method :

Mix all ingredients except oil and crumbs. Make rissoles and roll in breadcrumbs. Heat oil in frying pan on rack over coals and cook both sides till browned and cooked.

Serve with gravy, pumpkin and potato cooked in foil on the fire.

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PAN FRIED BARRA

Date: Author:

You will need :

 2 filleted, skinned and de-boned pieces of barramundi

½ cup plain flour, seasoned to taste

Enough rice bran oil to shallow fry

Method :

 Shake fish in flour in a plastic bag till well coated.

Heat oil in a frying pan on rack over fairly hot coals.  Cook fish 2-3 minutes each side till golden brown and cooked through.

 Note : Mike and I like our fish unaccompanied by sauces or salsas, so this is the way we nearly always cook the fish we catch, from whiting to barramundi, mahi mahi to mackerel. 

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MIKE’S YUMMY JAFFLE MIX

Date: Author:

You will need :

 3 rashers bacon, chopped

1 onion, chopped

3 teaspoons crushed garlic

Salt and pepper

½ teaspoon each of mixed herbs and chilli powder

2 tomatoes, chopped

2 handfuls grated cheese

3 eggs, lightly beaten

         

Method :

 Spray oil into a pan on a cooking rack over coals and sauté onion, garlic, bacon.  Add salt and pepper, herbs.  Add tomatoes, stirring occasionally.  Add eggs and stir constantly till cooked.  Add cheese and stir till melted.  Remove from heat.

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