- Damper & Scones Recipes
- Chicken Recipes
- Ingredient Suggestions
- Beer Damper
- Lamb Shanks in Mint
- Bar-B-Q Spare Ribs
- Chicken Curry
- Easy Damper
- Harry’s Camp Oven Chicken
- Lemonade Scones
- Creamy Garlic Prawns
- Mini Meat Loaf
- Amazing Omlet in a Bag
- Camp Oven Pizza
- Magic Quiche
4 Lamb Shanks
2 tab. Mint jelly
1 Diced Onion
½ cup tomato sauce
1 Cup water
1 tab. Butter or oil
Heat oil and brown shanks in camp oven, then brown onions. Add all other ingredients, and simmer slowly until cooked.
1½ kg spare ribs
1 teas. Salt
2 tab soy sauce
3 tab. Tomato sauce
1 tab sugar
2 tabs honey
1 cup chicken stock
Mix soy sauce, sugar, salt, chicken stock, tomato sauce and honey together and marinade spare ribs in for 1 hour.
Put a little water in bottom of camp oven and place spare ribs on rack sitting in camp oven over water.
Roast for about 1¼ hours, turning spare ribs from time to time.
Heat diluted marinade, and serve with spare ribs over rice.
Creamy Garlic Prawns
750g raw peeled and tailed prawns (thawed not frozen)
1 clove garlic (or crushed garlic paste)
1 cup chicken stock
2 tablespoons white wine
115 g butter or marg
1 tablespoon flour
1/2 cup cream
1/2 teaspoon dry mustard
1 tablespoon chopped parsley
Heat butter and garlic in frypan
Add flour and stir until combined. Remove from heat
Gradually add chicken stock, cream and wine and stir until combined
Return to heat and stir until sauce thickens and boils
Add mustard and season with salt and pepper to taste
Bring sauce to the boil and add prawns
Cook for 5 min or until prawns are cooked
Add chopped parsley (fresh is best) and stir until combined
Serve on a bed of hot steamed rice.
Mini Meat Loaf
1 small onion
2 tablespoons bread crumbs
1 tablespoon chilli sauce
10 stuffed olives,sliced
¼ cup red wine
Salt and pepper
Combine all ingredients in a bowl.
Mix thoroughly with clean hands
Spoon mixture into two greased enamel mugs
Bake in camp oven for about 25 to 30 minutes
When done, separate around edges with knife and remove onto plate
Serve with salad or vegetables
8 oz butter
8 oz plain flour
4 oz castor sugar
4 oz corn flour
pinch of salt
Cream butter and sugar, sift flours into mixture.
Mix with hands and then place in slice tin.
Prick with fork
sprinkle castor sugar over it after they are cooked.
Bake at 350 degrees Fahrenheit for 30 minutes
If you want to make shortbread mixture into biscuits – cook for 15 minutes.
****** Put mixture into freezer for half an hour before cutting into shapes.
Amazing Omlette in a Bag
In a ziplock sandwich bag, put enough of your favourite omelette fillings for 1 serving:
onion, bacon bits, chopped ham, cheese, salsa, etc.
Add 2 raw eggs.
Zip the bag and shake to mix thoroughly.
Drop bag in boiling water and cook for about 13 minutes.
Open the bag and out slides your omelette.
Can be eaten directly from the bag so there is no washing up!
Camp Oven Pizza
1 Cup Plain Flour
1 Cup S/R Flour
Sachet of yeast with small amount of water
Pad out into bottom of oven after coating bottom with butter or marjarine.
Tomato paste, onion, capsicum, meats, cheese etc.
Lid on. Some coals on top, few underneath and cook for 20-30 mins
Mix all together in a bowl – cup
sliced or diced bacon,
1 sliced or diced onion,
cup pastry mix
(add anything else you have capsicum, frozen veg, peas, beans etc.)
Coat the bottom of the oven or quiche dish with butter or marjarine.
Place mix into oven or dish.
Cover with lid.
Place coals on top and underneath oven.
Cook for 30-40 mins
500g tasty cheese
1 block philly cheese
1 bottle gherkin relish
1 small red capsicum (diced)
4 shallots (diced)
Combine all ingredients together and form a ball.
Place ball in the freezer for 30 minutes to firm up.
Coat a plate with paprika and curry powder and also coat the cheeseball with it.
Enjoy with rice crackers or biscuits.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
2 tbsps plus 2 tsps oil
1 small onion\cooked (diced)
1 tbsp red curry paste
2 large potatoes (cut into cubes)
500g pumpkin (peeled and cut into cubes)
4 cups vegetable stock
1 cup coconut cream
salt and black pepper, to taste
fresh mint leaves to garnish (optional)
Heat oil in a large saucepan over a moderate heat. Add onion and curry paste; cook, stirring occasionally, for 3-5 minutes, or until onions have softened. Add potato, pumpkin and stock. Bring to a boil; reduce heat and simmer 20 minutes, or until vegetables are tender. Using a food processor or blender, purée soup. Return soup to saucepan, add coconut cream, and reheat. Remove from heat and season to taste. Garnish with chopped mint or a drizzle of cream if desired.