Being new here i thought i'd start with an camp oven recipe, which is my favorite camp cooking gear
DAMPER aussie bread
4 cups plain flour
4 tspn bi-carb soda or baking powder
Swig of beer - say about ¼ cup (optional)
1-1½ cups water
Pinch salt
Add flour, bi-carb, salt and beer to mixing bowl, then slowly add water until you have a moist dough that is tacky but not sticking to your fingers.
Place on a trivet in a greased cake tin in your pre-heated camp oven and replace lid.
Place in a shallow bed of coals and shovel coals onto lid and cook for 25 - 35 minutes. To check damper is cooked, either tap it...should sound hollow if cooked, or test with a skewer...should come out clean.
Comments: Tastes great with lashings of margarine with jam, honey or golden syrup.
Once you've mastered the basics you can start experimenting. For a sweet damper toss in some sultana's, chopped dried fruit, cinnamon, and even a bit of honey or golden syrup (but not too much of these or the mixture gets heavy). For a savoury damper add dried chives or herbs, chopped bacon, onion or sundried tomato, and a bit of parmesan cheese (the powdered type).
ROAST BEEF
Beef Roast (size to suit)*
Vegetables of choice, peeled, cut into roasting size (potato, pumpkin, sweet potato, onion, carrot, parsnip etc)
Packet dried peas or beans (optional)
1 packet french onion soup mix
2 tblsp plain flour
Canned whole tomatoes (optional)
Salt and pepper
Establish a good bed of coals and preheat camp oven.
Place meat and small amount of oil in camp oven, and place in shallow pit in coals. Shovel some coals onto the lid and leave for about 30-45 minutes, until meat is starting to brown.
Carefully remove camp oven from coals, brush coals from lid and remove. Place vegetables in camp oven around meat.
Mix french onion soup mix and seasoning with ½ - ¾ litre of water, depending on size of roast and camp oven. Pour over meat and vegetables, then replace lid and return to coals.
Cooking time will vary depending on size of meat, camp oven and quality of coals.
When vegetables and meat are cooked through, remove meat for carving.
If adding tomatoes, pour entire contents of can into camp oven at this point.
Premix flour with a small amount of water, then slowly add to camp oven, until you have a gravy like consistency.
Return camp oven (minus lid) to coals, stirring gently until sauce starts to simmer.
Meal is now ready to serve.
Serves 4-6
* You could use roasting meat of your choice but for this recipe, meat with minimal fat works best. Hence, the reason I use beef.
DESERT
CARAMEL PEARS
1 lge can pear halves
2 tbs plain flour
½ cup brown sugar
½ tsp cinnamon
3 tbs butter
1 tsp honey or maple syrup
Drain pears and reserve syrup.
In a saucepan, place flour, sugar and cinnamon and mix with 1 cup of the reserved syrup.
Heat until boiling, then reduce heat and simmer for 3 minutes.
Add butter and honey, then allow to cool. If sauce is too thick, thin down with remaining pear syrup or water.
Place pear halves in serving bowls and spoon over caramel sauce.
Serves 2
Comments: Serve with cream or custard.
Hope you can enjoy Aussie bush camping recipes, serve with:beer: or a good red
You may know what we call a camp oven, as a Dutch oven.
Try it you never go back:ylsmoke:
Baz.
