Milowise

Fingers Crossed Across Australia

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ONE POT CHICKEN AND VEGIES

Date: Author:

You will need :

4 chicken thigh fillets, trimmed and cut in half

1 onion, chopped in chunks

½ carrot, sliced thinly

1 zucchini, sliced thickly

1 small or ½ large potato, chopped in chunks

1 cup mushrooms, chopped

1 pkt chicken noodle soup

1 cup water

2 tablespoons Worcestershire sauce

salt and pepper to taste

1 tablespoon cornflour blended with water to a thin paste            

Method :

Combine all ingredients, except cornflour, in a camp oven on rack over coals and bring to boil, move to cooler coals or hang on tripod and simmer, stirring occasionally, till cooked.  Add cornflour and bring back to boil, simmer till sauce has thickened.  Serve.

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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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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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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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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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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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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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