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Camp Oven (Dutch Oven) & General Recipes

| Amazing Omlette in a Bag | Beer Damper | Camp Oven Pizza | Cheeseball | Chicken Curry |
| Creamy Garlic Prawns | Easy Damper | Lemonade Scones |
Magic Quiche | Mini Meat Loaf |
| Potato and  Pumpkin Soup | Shortbread |

Camp Oven

Camp Oven Lid Lifter

 

 


Gas Mark Conversion Chart

Gas Mark

Fahrenheit

Celsius

Description

1/4

225

110

Very cool/very slow

1/2

250

130

---

1

275

140

cool

2

300

150

---

3

325

170

very moderate

4

350

180

moderate

5

375

190

---

6

400

200

moderately hot

7

425

220

hot

8

450

230

---

9

475

240

very hot

 

 

Beer Damper

4 cups of self-raising flour
a pinch of salt
50 grams of butter – melted
1 stubby of beer
1 bread tin

Method:
In a large bowl sift the self-raising flour and make a well. Into the well add the melted butter, beer and salt. Gently mix the batter and knead to smooth dough. Place dough into a pre greased and floured bread tin and bake for 20 minutes or until cooked.


Chicken Curry

500g chicken breasts / thighs / legs
Jar of Pataks Korma curry Paste (3-4 tablespoons)
2 onions
1 green capsicum
Fresh basil/coriander
Handful of shredded coconut
Handful of cherry tomatoes
Handful of sultanas
4 baby potatoes
Handful of frozen veggies (optional)
Tin of coconut milk

Brown chicken and onion together in a hot camp oven.  Chuck, throw or toss all ingredients into the camp oven and simmer on low heat for an hour.  Serve with rice.
 


Easy Damper

4 Cups Self Raising Flour
4 Tablespoons Butter
Rub together
Add handful of sugar
and 400 mls milk
Knead well

Place in hot camp oven
Bake for 30-40 mins

Damper is cooked when it sounds hollow to a tap
 


Lemonade Scones

Number of Serves - 12-15

Brief Description of Recipe - These scones take no time at all to whip up and are fail proof.

Preparation Time - 5 minutes

3 cups Self Raising Flour
pinch salt
1 cup lemonade
1 cup cream

Method:
Place all ingredients into bowl and mix to a light dough.
Place on floured bench and roll out to desired thickness. Cut and place into very hot oven 230º and cook 13 - 15 minutes.
 


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

500g mince
1 egg
1 small onion
2 tablespoons bread crumbs
1 tablespoon chilli sauce
10 stuffed olives,sliced
¼ cup red wine
Salt and pepper

Method:
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

 


Shortbread

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 and sprinkle castor sugar over it after they are cooked.

Bake at 350 degrees Farenheit 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

Dough
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.

Add toppings
Tomato paste, onion, capsicum, meats, cheese etc.
Lid on. Some coals on top, few underneath and cook for 20-30 mins


Magic Quiche

Mix all together in a bowl - cup sliced or diced bacon, 3 eggs, cup milk, cup cheese, 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


Cheeseball

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.


Potato and Pumpkin Soup

Preparation Time:
15 minutes
Cooking Time:
30 minutes
Serves:
6

Ingredients

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)

Instructions
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.


 

 

 
 

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