bush cooking issue 1 may 2013
DESCRIPTION
Easy Campfire recipiesTRANSCRIPT
Banana Boats
Orange Cinnamon Rolls
Berries and Cream Cheese Monkey Bread
Lemonade Scones & Plain Scones
Gourmet Wood Fired Pizza
Onion Bombs!
Broccoli Cheese Bites
Amazing Omlette in a Bag
Mountain Meatballs
Tin Can Bread
Banana Boats
Slice like a hot dog roll.
Fill with Chocolate & Marshmallow
Wrap in Foil
Cook on hot coals for 10-15mins..
Serve with cream.
Orange Cinnamon Rolls over a
campfire!
Cut 2 oranges in half, scoop out the
flesh, use store bought cinnamon Roll dough, slice around 2”
piecs and place in orange cups.
, wrap loosly with Foil allowing room to expand and cook in
the hot coals for around 15-20mins. Cool & Ice
Berries and Cream Cheese Monkey Bread
I packet of Bread Mix (Follow direction to
make the dough)
Choice of Berries
Sugar (to you taste), by the tablespoon... don't
make it over sweet! Around 2 table spoons
should do the trick.
1 packet of Cream cheese (can use fat free)
@ room Temp. Handful of Peacan Nuts.
Lightly flour a flat surface and roll out
Bread Dough, spread with cream cheese,
berries & nuts Sprinkle with a little nutmeg,
leaving about a 2" border..
Roll up into a log.
Trim off the ends of the roll, cut roll into 2"
pieces.
line or greese your camp oven cook in the
coals for about 30mins.. dont burn its bum!
Lid on – add coals to lid to help brown the
tops.
Scones
2 cups self-raising flour
1/2 tspn salt
1 tspn sugar
1 tblspn butter
1/2 cup milk
1/4 cup water
1 egg (variation add cheese for cheese scones, grated
carrot & onion for savoury scones)
Get your fire ready so that you have hot coals.
Sift flour and salt into a blow and add the sugar. Mix.
Rub in the butter until the mixture resembles
breadcrumbs.
Add most of the liquid and mix to a soft dough with a
knife. Add more liquid if needed. Amount of liquid will
vary, depending on the moisture of the flour.
Put on a lightly floured board, mould into a round shape and
pat out to about 2cm thickness.
Don’t handle the dough too much as it will make the scones
heavy.
Cut with a scone cutter (or cut into squares with a knife),
brush tops lightly with a little extra milk and place in a
lightly greased ovenproof dish.
Place your pre-heated hot camp oven onto a small mount of
coals in a slight depression. Place scones on a metal tray
that will fit into you camp oven (bottom of a spring cake
thingee.. will do the trick. In a pinch you could always use a
bit of foil.
Put a trivet inside the camp oven and place the dish of
scones on top of the trivet.
Put on lid – add coals to lid to help brown the tops of the
scones.
Bake for approx 10 to 15 mins.
Cooking time will depend on the heat of your coals.
Serve warm with jam and cream.
Variation: Lemonade Scones, 3 cups Self Raising Flour
pinch salt
1 cup lemonade
1 cup cream
Gourmet Wood Fired Pizza
Make sure the camp oven is hot
when the pizza is put in and stays
hot for long enough to cook your
pizza.
Pizza Base
- 2 Cups self raising flower,
Teaspoon salt, Teaspoon sugar, 3/4
cup water, 3 Tablespoons olive oil.
- In a bowl add wet ingredients to
dry and knead. Set aside for 1hr to
allow base to rise.
- Divide dough into two and roll out
to fit camp oven.
Top with you favourites..
- To prevent the base from burning
cook on a foiled cake tray so that
the pizza isn’t sitting on the base
of the oven. Cook for around 15mins.
Onion Bombs!
1 t0 2 Onions peeled cut in 1/2 and
dissected. (depends on the size of
the onions you may need only 1)
Filling - Italian sausages if you don’t have Italian
sausages use what you have! Cut the snags in half and
squeeze out the meat into the bowl, clove of garlic, table
spoon of ketchup & Worcestershire sauce, bread crumbs,
salt/pepper. Mix ingredients together(Don't start this until
you have the onion teady!)
Place filling between 2 pieces of onion and carefully wrap in
foil. Cook on hot coals
Cook for 15 mins or so...
Variations on this, I add grated carrot, cheese, peas and
any herbs I have in the cupboard.
Broccoli Cheese Bites
package of frozen chopped broccoli,
thawed and drained of liquid (or
fresh steamed broccoli)
1 1/2 cup of grated cheddar cheese
3 eggs
salt & pepper
1 cup of seasoned breadcrumbs
Mix all the ingredients together in a
large bowl.
With your hands, form small
patties and lay on a baking paper.
Place baking paper in the Base of
Camp Oven with patties, cook for 15
minutes turn then cook for around 10
mins.
Eat hot or cold.
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!
Mountain Meatballs
olive oil
1 red onions, peeled and finely diced
¾ of a kg good-quality minced meat
1 teaspoon Dijon mustard & dried oregano
a pinch of cumin seeds, bashed up in a pestle and mortar
1 teaspoon coriander seeds, bashed up with the cumin
1 ½ handfuls of breadcrumbs
2 large eggs, salt and pepper to taste
80g freshly grated Cheddar cheese
For the chilli sauce
1 large red onion, peeled and finely diced
2 red or yellow peppers, deseeded and roughly chopped
5 cloves of garlic, peeled and finely sliced
1 to 2 fresh red chillies, deseeded and finely chopped to taste (leave
out for mild tasts)
1/2 teaspoon smoked paprika
4 tablespoons Worcestershire sauce
4 heaped tablespoons tomato ketchup
4 tablespoons cider vinegar
3 tablespoons molasses or dark brown sugar
1 tablespoons Dijon mustard
Fresh Parsley to dress,
400ml hot coffee
3 plum tomatoes,diced
a small bunch of fresh flat-leaf parsley
Get the campfire ready and have you Camp oven ready
to go. Put you minced meat into a bowl with the
mustard, oregano, cumin, coriander, breadcrumbs, eggs, onion a good
pinch of salt and pepper and the Use clean hands to really scrunch it
all together well, then divide the mixture into 8 rounds (or smaller
more manageable sized meatballs like I did).
Pick each round up, one at a time, and roll into a cricket-sized ball.
Stick you thumb deep into the ball to make a pocket, then stuff in a
good pinch of grated cheese. Cup, pack and pat the meat around the
cheese, using your hands to mould it back into a ball. You’ll soon get
the hang of it. Place the balls in your oiled camp oven, drizzle over a
good lug of olive oil, then bang into the coals 25 to 30 minutes until
golden and sizzling.
Add the onion, peppers, garlic, fresh chillies and paprika and fry
gently for about 15 minutes. Stir in the Worcestershire sauce,
ketchup, vinegar, molasses or sugar, mustard, coffee and tomatoes,
and bring everything to the boil then simmer for 20 minutes, until
the sauce had thickened. It should be thick and delicious.
Remove the cooked meatballs from the oven when they’re ready and
spoon away as much of the fat from the pan as you can. Pour your
chilli sauce over the top, and return the pan to the oven for 5 more
minutes. Finely chop your parsley, sprinkle over, and serve with a
spoonful of rice, or mash and a lemony green salad.
Tin Can Bread
You need 3 Cans, 1 normal sized
average can, then two larger
ones or different sizes.
butter or margarine
1 average sized can, 2 larger cans
2 1/2+ cups of flour, 1 tsp yeast, 1 egg beaten
1 cup warm water, pinch of salt
The first thing you need is to build a good fire, you’ll be
baking the bread inside a bed of coals.
Take a small bowl, put one cup warm water with a bit of
honey or sugar of your choice in it. Sprinkle about 1tsp of
quick yeast on top of the water. While the yeast is
activating, Head back outside and check that the fire is
burning well and beginning to form a good bed of coals. Once
you have a good hot fire with plenty of fuel to make a bed
of coals.
Now it’s time to pour the yeast mixture into a bigger bowl,
add a whisked egg and a pinch of salt along with 2 cups of
flour and whisk it with a fork.
Now add another 1/2 +cup of flour and begin to knead the
dough. Work the dough until it doesn’t stick to your
fingers or hands. (Add 1/2cup+ of flour slowly, adding enough
but not too much, the dough should be elasticy and smooth
and not sticky ) The dough is ready to take outside now.
Break off about 1/3 of the dough. Reserve for making ash
cakes and stick bread later. The dough is too much for one
small coffee can, but you can break it in half and make
two loaves, you’ll just need more cans to do it in :)
Now rub butter all over the inside of the can.
Push the dough into the bottom of the tin.
Cover the can with loosely with tin foil and set by your
campfire (not too close) to rise up till doubled in bulk. That
foil hat will rise up above the can showing you the dough
has doubled. Once that dough forms a nice head out of the
can, put this can of dough into a larger can. This can needs
to have a smooth layer of small rocks on the bottom.
Move the coals into a circle, placed the large can with the
small one inside it, into the center of the coals. Building
about 2 inches of coals
around it all. Then take another large can that has some
holes in it, squish it a bit so it can turn upside down over
the top of the other large can without tipping over.
Let this bake for about 25 minutes.
Check after 15 minutes and if the bread is very brown,
push away any wood with flames leaving only coals to be
sure the bread cooks in the center.