Page 2 of 2 FirstFirst 12
Results 11 to 16 of 16

Thread: Camp Recipes

  1. #11
    Join Date
    Apr 2010
    Location
    Jimboomba(ish), QLD
    Posts
    5,557
    Total Downloaded
    0
    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
    Tumbi Umbi, Central Coast, NSW
    Posts
    5,743
    Total Downloaded
    0

    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.
    Attached Images Attached Images

    1973 Series III LWB 1983 - 2006
    1998 300 Tdi Defender Trayback 2006 - often fitted with a Trayon slide-on camper.

  3. #13
    Join Date
    May 2010
    Location
    brighton, brisbane
    Posts
    33,853
    Total Downloaded
    0

    Easy & tasty dish to make

    I’m pretty sure the dinosaurs died out when they stopped gathering food and started having meetings to discuss gathering food

    A bookshop is one of the only pieces of evidence we have that people are still thinking

  4. #14
    Join Date
    Jan 2007
    Location
    Logan Village area S.E. QLD
    Posts
    17,686
    Total Downloaded
    0

    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
    Series Landy Rescue

    Parts, welding, finger folding, Storage, Painting, Fabrication, Restorations,
    Our FB Page..
    https://www.facebook.com/SeriesLR?ref=bookmarks

    '51 80", Discovery 2, Defender 130, 101 FC + 20 other Land Rover vehicles

  5. #15
    Join Date
    Jan 1970
    Location
    Normanhurst, NSW
    Posts
    10,152
    Total Downloaded
    0
    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!
    Roger


  6. #16
    Join Date
    May 2014
    Location
    Tamworth NSW
    Posts
    4,291
    Total Downloaded
    0
    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.

Page 2 of 2 FirstFirst 12

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Search AULRO.com ONLY!
Search All the Web!