Share your camping recipes

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Share your camping recipes

Postby bugsssy » Tue Jan 09, 2007 1:07 pm

here are a few of our familys fav things to cook while away camping.... we normally have gas bbq, 2 burner dual fuel stove and if staying in a tourist park with power the electric frying pan.

Camp Pot Roast

4-6 whole beef ribs or 1.5kg beef roast, any kind
4 medium onions, peeled and sliced into thirds sideways (rings)
6-7 med potatoes (at least 1 per person), peeled & cut in half
1 large bag of baby carrots (about 1-2 lbs)
1/2 cup celery chunks
salt and pepper
barbeque sauce (optional)

Place ribs, potatoes, onions, carrots and celery in large pot or roaster.

Cover all with water. Salt (about 1 1/2 teaspoons) and pepper (cover top of water medium to lightly).

Place pot on fire and let cook slowly for a couple of hours while you fish, swim or enjoy the outdoors. Dinner is done when you return.

To spice it up, remove the meat from the vegetables and place in pan with barbeque sauce (meat will be falling off the bones); stir in sauce over fire for about 5-10 minutes (honey barbeque sauce the best).

Serve.

Uses roasting pan or large pot with lid (or cover with foil). Can be cooked
on campfire, grill or camp stove.

Feeds 6-8.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:09 pm

Camp Prawns

1kg large shell-on green prawns
3/4 cup vegtable oil
Cajun spice
Red capsicum
Salt
Black pepper
chopped garlic, to taste
1 slice onion
Tabasco sauce, to taste
Slice lemon

Put all ingredients into a cast iron skillet.

Cover and bring butter to boil.

Serve in skillet with French bread or rolls.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:14 pm

Dutch Oven Chicken and Potatoes

Boneless, skinless chicken breasts (about 6 - 8)

10 medium potatoes, quartered

2 onions, quartered
500 grams carrots, cut (or use the pre-packaged baby carrots)

1 450mil bottle fat free Italian salad dressing

Cut each chicken breast into two pieces. Put all ingredients into 12" dutch oven. Place coals on top of the dutch oven, and some underneath. Cook for about one hour, or place over a regular heat on gas stove.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:18 pm

Garlic Honey Pork Chops

4 really thick boneless pork chops

1/4 cup honey

1/4 cup lemon juice

2 tablespoons soy sauce

2 cloves garlic

1 tablespoon cooking sherry

Mix honey, lemon juice, soy sauce, garlic and sherry together. Place together with chops in a plastic bag and refrigerate (or place in ice box) overnight.

Preheat bbq and get real hot. Drain chops saving the marinade.

Place chops on the grill and reduce the heat to medium.

Grill about 16-18 minutes or until done. Drain and boil reserved marinade and pour over chops before serving.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:23 pm

Dutch Oven Peach Cobbler recipe

2 large cans of peaches, sliced
1 cup granulated sugar
1 1/2 teaspoons cinnamon
6 tablespoons shortening
3 cups biscuit mix
2 eggs
1 cup milk

Line Dutch oven with aluminum foil and place oven over coals with some coals on lid.

Put shortening into small pan. Put near heat to melt. When Dutch oven is hot, put peaches in with no more than 1/2 cup of the juice. Sprinkle sugar and cinnamon on fruit. Put lid back on with some coals on top.

Put biscuit mix, eggs, melted shortening and milk in bowl and mix thoroughly. Remove lid from Dutch oven. Drop dough one spoonful at a time onto the top of the fruit. Use one spoon to take the dough out of the bowl and the second spoon to push dough off the first spoon onto the fruit. Do this quickly to retain heat in Dutch oven. Do not spread the dough around or smooth the dough out. Put lid on oven with coals under the oven and on the lid. Check in 5 minutes. If a crust has started to form, the fire is much too hot. There should be no visible change in the surface of the dough.

Check in 10 minutes. If there is a very light crust starting to form the heat is just right. If there is no crust forming, add more coals. If there is a hard crust or some browning, remove coals to reduce heat. Check in 20 minutes. The biscuit dough should be starting to brown. This should be a light brown. If it is a dark brown, remove most of the coals from the lid. If there is not browning, add more coals to the lid. This should be done in about 30 minutes.

Test by pushing a piece of wood into the dough and pulling it out. If it comes out dry or with dry crumbs, it is done. Remove Dutch oven from the fire and allow the cobbler to cool a while before serving. same method if using dutch oven on the gas stove just keep checking it.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:25 pm

Campfire Scones recipe

2 cup all-purpose plain flour
1/4 cup butter
1 tablespoon sugar
1/3 cup milk
1 tablespoon baking powder
2 eggs
1/2 teaspoon salt

Sift flour. Then sift again with sugar, baking powder and salt. Cut butter into dry ingredients. Beat the milk and eggs together. Stir into dry ingredients and blend thoroughly. Turn out on a floured board and knead six times. Roll dough out to 1/2-inch thickness. Cut into 5cm rounds.

Preheat frying pan but do not grease. Place scones on pan surface and heat for 10 minutes.

Turn and heat for another 10 minutes.

This bread can be baked on a flat surface (such as a rock or brick) over an open fire.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:29 pm

Chocolate Trail Cake recipe

1/2 cup butter or margarine
1/4 cup cream
1 cup brown sugar
3/4 cup chopped nuts
3/4 cup coconut
1 box devil's food cake mix

Melt all ingredients, except cake mix, in bottom of 12-inch Dutch oven.

Prepare cake mix as directed on the box, pour batter over hot mixture in warm Dutch oven. Cover and bake with medium high heat for about 45 minutes. Use clean knife test to check for doneness.

While still warm, carefully turn upside-down. Nut and coconut mixture will become the frosting.

Makes 10 to 12 servings.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:33 pm

Pita Bread Pizzas

1 Packet (6) Pita rounds.
1 300 mil jar prepared pizza sauce.
1 250 packet of shredded mozzarella cheese.
Any other toppings you like. kids love ham and pineapple, then you have your classic spreme type toppings go for your life with them... i love ones with garlic and prawns, scallops, octopus and fresh tomato and basil


How to Prepare:
Place pita bread on hot grill and toast to desired doneness. Turn over, add pizza sauce, cheese and any other toppings you desire. Grill till cheese melts.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:51 pm

Beef and Vegetable Skewers

400 g lean beef steak, cut into 2.5 cm cubes

8 wooden skewers, soaked in water

1 Tbsp olive oil

80 g cherry tomatoes

80 g capsicum

100 g zucchini

Cut vegetables into bite size pieces. Thread a cube of meat onto each skewer and follow with a piece of red, yellow and green vegetable. Finish with another cube of beef.

Lightly brush with olive oil and cut the points off the skewers.

Heat a barbecue or grill and cook for 10 minutes (or until cooked to your liking), turning every 2 minutes.

Serve with your favourite dipping sauce eg yoghurt and mint, satay or tomato sauce.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:51 pm

Beef Stroganoff

500 g lean beef strips (e.g. rump)

300 g sliced mushrooms

2/3 cup light evaporated milk (165 ml)

1 quick spray oil

2 medium onions, sliced

2 Tbsp no-added-salt tomato paste

1/2 cup liquid beef stock

1 Tbsp oil

Spray oil in a non stick pan and saute onions for one minute. Add mushrooms cook for a further three minutes, remove from pan.

Add remaining oil and cook beef in batchs until just cooked.

Return onion & mushrooms to the pan with beef. Stir in tomato paste and beef stock. Once combined, add the carnation milk.

Serve with rice or tossed salad.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:56 pm

Creamy Mushroom Fettuccine

375 g dried fettuccine pasta

2 Tbsp olive oil

2 cloves garlic, crushed

400 g cup mushrooms, thinly sliced

3/4 cup extra light cream

1/3 cup flat-leaf parsley, roughly chopped

1 salt and freshly ground black pepper

4 extra sprigs of flat-leaf parsley, to serve

Cook fettuccine in a large saucepan of salted boiling water, following packet directions, until al dente.

Meanwhile, heat oil in a large frying pan over high heat. Add garlic and mushrooms and cook, stirring often, for 2 - 3 minutes or until mushrooms are just tender. Reduce heat to low. Stir in cream, cover and simmer (do not allow to boil), stirring occasionally, for 5 minutes.

Drain fettuccine and return to saucepan. Add mushroom mixture and parsley. Season with salt and lots of pepper. Stir over low heat until well combined. Place on serving plates, top with parsley leaves.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 1:57 pm

Creamy Tuna Pasta

1 can (425g) tuna flakes in brine

1 cup low-fat natural yoghurt

500 g pasta

4 spring onions

1 punnet cherry tomatoes

2 Tbsp fresh parsley, chopped

1 salt & pepper to taste

Cook pasta according to packet instructions.

While pasta is cooking, chop parsley, slice spring onions and cut cherry tomatoes in half. Mix drained tuna and cup of yoghurt, add parsley, onions and tomatoes.

When pasta is cooked and drained, add tuna mixture to pasta and stir to coat. Season with salt and pepper to taste.
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 2:01 pm

Hot! Potato Wedges

500 g potatoes, cut into wedges (skin on)

1 Tbsp olive oil

1/2 tsp chicken stock powder

1/4 tsp black pepper

1/4 tsp chilli powder

1/4 tsp paprika

Preheat dutch oven. Lightly spray bottom of oven with cooking spray.

Place potato wedges into large bowl; cover with water. Let stand for 10 minutes. Drain potatoes and pat dry.

Place potatoes into another bowl; add oil, stock powder, pepper, chili and paprika. Mix until the potatoes are coated.

Arrange wedges on base of greased dutch oven in a single layer. Bake for 20 minutes. Remove from oven; turn wedges and cook for further 20 minutes, or until golden brown.

Serve immediately and dunk in sour cream and sweet chilli sauce YUMMMMMO
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 2:05 pm

Italian-Style Lamb Shanks

4 lamb shanks, trimmed (300g each)

8 baby pickling onions, skins removed

8 garlic cloves, peeled

1 pkt Maggi French Onion Soup Mix

1 cup red wine ( save the rest to have with dinner if you can wait that long)

1 cup water

1 tsp dried thyme

2 Tbsp tomato paste, reduced salt

1 tsp Maggi Beef Stock Powder

1 tsp Maggi Garlic Stock Powder

400 g can tomatoes in juice, chopped

1 roasted red capsicum, skinned and cut into quarters

1 roasted yellow capsicum, skinned and cut into quarters

1 Tbsp cornflour

2 Tbsp extra water

Preheat dutch oven to a moderate heat

Place lamb shanks, onions and garlic cloves in a .

Combine the soup mix, wine, water, thyme, tomato paste and stock powders in a bowl, then stir in the tomatoes and juice. Pour over the lamb shanks. Then add to dutch oven. Cook for 1 1/2 hours, stirring once after about 1/2 hour then again at about an hour.

Add the capsicums; cover and cook for a further 30 minutes.

Skim any excess fat from the top of the sauce. Combine the cornflour and water, and stir into the casserole.

Return to the heat for a further 5-10 minutes or until the sauce has thickened.

great with a fresh damper and you can throw in some potatoes to thicken teh sauce as well
bugsssy
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Postby bugsssy » Tue Jan 09, 2007 2:08 pm

King Snapper with Vegetables

1 Tbsp extra virgin olive oil

4 tsp king snapper fillets

1 freshly ground black pepper

1 leek, sliced

2 sticks celery, sliced

1/4 cup white wine

1/4 cup red cabbage, finely sliced

1/4 cup savoy cabbage, finely sliced

1 large carrot, grated

1 Tbsp sesame seeds, toasted

1/2 cup sour light cream

Heat oil in a non-stick frying pan. Sprinkle snapper fillets with black pepper. Cook for about 3 minutes each side or until flesh flakes when tested with a fork. Remove from pan. Keep warm. Or cook after you make the veges

Add leek, celery and white wine to pan. Cook for about 3 minutes or until leek is soft. Add red cabbage, Savoy cabbage and carrot. Cook, uncovered, for about 8 minutes or until cabbage is tender. Stir occasionally to avoid sticking. Stir in sesame seeds and sour light cream. Cook for a further minute.

Serve hot with snapper fillets. Accompany with hot, baked potato wedges
bugsssy
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