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Thread: Camp Recipes

  1. #11
    Join Date
    Apr 2010
    Location
    Jimboomba(ish), QLD
    Posts
    5,585
    Oooh, I've got a real hankering for sticky date pudding now

    I've got a similar recipe for a microwave jam sponge pudding too. A total of 15 minutes from getting ingredients out to going bing, and it's very nice with some custard slopped over the top. Just have to be careful with the jam being heated to supernova temperatures, or you end up with a smoking hole where your lower jaw used to be.

  2. #12
    Join Date
    Jul 2006
    Location
    Tuross Head, South Coast, NSW
    Posts
    5,181

    Here's one I prepared a couple of minutes ago.

    The only difference between the microwave version and the camp oven version is the amount the volume increases during cooking.

    In the microwave, it is quite entertaining and slightly concerning the first time you see it. The ingredients quadruple in volume so that the pudding protrudes about 30 or 40 mm above the top of the mug. Fortunately it solidifies enough as it rises to avoid dribbling down the side of the mug. Even so, it is probably wise to sit the mug on a saucer.

    When the microwave stops, it settles back to about 10 mm above the top of the mug.


    In the camp oven, it rises to a point just below the top of the mug.


    Tastes the same though.
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  3. #13
    bob10 is offline AULRO Holiday Reward Points Winner!
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  4. #14
    Join Date
    Jan 2007
    Location
    Logan Village area S.E. QLD
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    17,714

    Fried Rice

    An easy one to do and no pre cooking of the rice

    I Pkt of Microwavable rice
    Ham, eggs, shallots, peas, capsicum and anything else you want to add.

    Fry the rice straight from the Pkt in a little oil with ham/bacon shallots and peas etc, make a well in the centre fry eggs then mix to combine.

    Serve by itself or whip up some lemon Chicken or satay beef to accompany.

    Mrs hh
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  5. #15
    Join Date
    Jan 1970
    Location
    Normanhurst - Sydney
    Posts
    7,172
    Thanks Mrs hh for bringing this thread to life again - we all enjoy licking our lips occasionally.
    So here's another one -

    Honeyed Chicken Wings

    A very popular dish, served hot as an entree with a light salad or hot as a main course with veges or salad. Leftovers, if any, can be served cold next day for lunch or a snack along the road.

    Ingredients: Chicken Wings (2 or 3 each), Soy Sauce and honey
    Use about 250ml soy and 300g honey to 30 wings.

    Method: Marinate wings (or drumsticks) in honey and soy sauce for about six hours by placing in plastic bag, turning occasionally. Place marinade and wings in camp oven and boil (with lid on) for about 60 mins (reduce cooking time for smaller quantities), stirring/turning occasionally ? by this time they should be almost falling apart. Substitute drumsticks for wings and increase quantity of marinade if you are extra hungry!

  6. #16
    Join Date
    May 2014
    Location
    Tamworth NSW
    Posts
    4,087
    It was asked in this thread that I share the recipe I have for BBQ spice rubs.
    In actual fact, they are just copied from some recipe I found on the web, but do work well as a nice healthy (low salt) way to jazz up meats for grilling on the BBQ, camp oven, or open fire- or even oven baking or pan frying at home. By all means experiment with the flavours, or do some surfing to find out how the flavours are traditionally used (eg jerk spice is commonly used with chicken).

    Jamacian Jerk Rub
    1/4 cup packed brown sugar
    1 tsp. allspice
    1 tsp ground black pepper
    1/2 tsp. nutmeg
    1/2 tsp. cinnamon
    1/2 tsp. thyme
    1/2 tsp. cayenne pepper


    Southwest Rub
    3 T. paprika
    1 T. cumin
    2 tsp. oregano
    1 tsp. ground ancho chiles
    1 tsp. ground chipotle chiles
    1 tsp. black pepper
    1/2 tsp. onion powder
    1/2 tsp. garlic powder


    Carolina
    1/4 cup paprika
    2 1/2 tsp. sugar
    2 tsp. dry mustard
    1/2 tsp. cayenne pepper
    1/2 tsp. black pepper
    1/2 tsp. onion powder


    Memphis
    1/4 cup paprika
    2 T. packed brown sugar
    1 T. onion powder
    1 T. garlic powder
    2 tsp. ground black pepper
    1 1/2 tsp. celery seed
    1 tsp. oregano
    1 tsp. cayenne pepper
    1 tsp. chili powder


    Recipes make 1 serve, suitable for a 2kg size joint of meat. I've scaled them up to cup measures to make good gift sizes for family and friends. I used mainly the plastic packs of spices from woolies, but could easily use large catering bags from your local restaurant supplier if needed.
    -Mitch
    'El Burro' 2012 Defender 90.

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