Camp Oven Cooking - Corn Beef Hash

Corn Beef Hash with Poached Egg
or with Cabbage

Left over silverside shredded or chopped depending how you like it.
Small cut potatoes boiled and drained.
Add meat and potatoes to a fry pan season with salt and black pepper.
Heat it through scrapping the bits off the bottom of the pan as you go.
Serve with a poached egg on top.
OR

Cabbage- cut thin and fried in a little butter (NOT Margarine) with salt and pepper.

Do not over cook this, it should still have some crunch to the cabbage. And will only take a couple of minutes.

These are great for either breakfast or lunch.

Happy Adventures Nicole, Andrew & Sally Girl

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Camp Oven Cooking- Silverside (Corn Beef)

Silverside with Honey and Mustard sauce (Corn Beef)

This is a really easy meat to cook in the camp oven, slow cooker or oven and they are pretty cheap to buy. This one was $7.95 and it will do the two of us for 2 dinners and 1 lunch or breakfast.

This piece weighed in at 967 grams so just under a kilo.

After taking the meat out of the bag coat it in flour, seasoned with salt and pepper.
Sear it on all sides in a hot fry pan to give it a nice crust.

Don't forget to put a rack in the bottom of your camp oven.

Put the meat in a dish and place it in the oven, now pour in as much Ginger Beer as will fit with out it spilling over.

Cook it over the side of the fire with no direct flames, turn once or twice so it cooks even.

Cook for 1 1/2 hours then place 4 to 6 heat beads on top of the lid for another 30 mins.

Check the liquid as you go and top up as needed but only in the first 1 1/2 hours after that leave it to reduce down to a golden sticky syrup and it will coat the meat adding extra flavour.

When you think its done then leave it cook for another 20 to 30 min and it will be falling apart and will melt in your mouth.

Let it sit on the chopping board for 10 mins or so before carving.
In that time you can make the sauce.

Honey Mustard Sauce

2 Tbl Butter
2 Tbl Flour
1 1/2 cups Milk
2 1/2 tsp Hot English Mustard
3 Tbl Honey

Melt butter in a small pot over a low heat, add flour and cook for a couple of minutes stirring.
Add milk and continue stirring to prevent lumps. Add the mustard and honey. Bring just to the boil and remove it from the heat.

With this dinner i also made Potato Bake and Cabbage.
Corn Beef and Cabbage is a traditional meal in a few countries.

Cabbage- cut thin and fried in a little butter (NOT Margarine) with salt and pepper.
Do not over cook this, it should still have some crunch to the cabbage. And will only take a couple of minutes.

Potato Bake  
4 Medium Potatoes sliced
1 Tbl French Onion Soup (dry mix)
300 ml Cream or Evaporated milk
Bacon cooked or Ham
Grated Cheese
Salt and Black Pepper

Par boil the potatoes, drain and add to your camp oven.
Mix the soup, cream, salt and pepper, pour over potatoes add the bacon and cheese on top.

Place camp oven off to the side of the fire don't have direct flames on oven or it will burn.
Turn a few times during cooking.
Cook 25 minutes then add 4 heat beads to top and cook another 20 minutes.
I use long life cream or you can also just use milk if you have run out of cream.

Happy Adventures Nicole, Andrew & Sally Girl

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Camp Oven Cooking- Apple Crumble

     Apple Crumble

I used 4 granny smiths but you can use any apple you choose
peel, core and slice the apples. Place in a pot with a little sugar and a small amount of water.
Cook until just tender.
Place the stewed apples into a dish inside your camp oven
(Don't forget the rack under the dish)

Crumble

1/4 cup Flour
1/4 Sugar
1/4 Coconut
Cinnamon
Butter

Mix everything except butter and add to the top of your apples, place small knobs of butter on top.
Cook over a low heat at the side of the camp fire for 20 minutes, then add 4 heat beads to top and cook another 15 minutes.
Serve with cream.

Happy Adventures Nicole, Andrew & Sally Girl

Camp Cooking * Bread

Best Ever Bread

This is my Best bread ever recipe over on my Going Green Blog.

The loaf was a little smaller as we got back too late so i pull out about a hand full of dough and used it to make nann bread.

3 cups Bread Flour
1/2 tsp Yeast
1 3/4 tsp Salt
1 1/2 cups Warm Water
for the full recipe instructions for the oven follow the above link.

Mix altogether to form a shaggy dough, leave in the bowl and cover, depending on the weather and how much time you have, leave to rise in a warm spot for at least a few hours longer if its not a warm day and you have to rise it outside.
This loaf ended up sitting for 2 days before i got to cook it.

As i have learned from a previous try you must have the bread dish up off the bottom of the camp oven or all you will get is a black loaf that's still doughy inside.

This bread took about 40 mins to cook, i hung it over the fire for the whole bake time, turning a couple of times. For the last 10 mins i placed coals on the lid to brown up the top.

The loaf may have been smaller bit it still had a good crust with a fluffy soft centre.

Enough to have with our Sausage Hot Pot and four thick slices for poached eggs the next morning.

I did notice that it didn't rise as much but that was due to all the cold weather and not much sun.

Happy Adventures Nicole, Andrew & Sally Girl

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Camp Oven Cooking * Sausage Hot Pot

Sausage Hot Pot

This is for two but again you can size it up to however many you need to feed.

4 Sausages 

1 Tbl Onion flakes or 1/2 a fresh onion if you have it

2 cups Beef Stock

1/4 cup Rice (uncooked)

1 Tbl  Mixed Herbs

1 Piece of ham chopped or a slice of bacon

small clove of Garlic grated

a few dried mushrooms or fresh if you have them

Salt and Pepper

Worcestershire Sauce a good couple of splashes

Brown your sausages in a fry pan.
Add to your camp oven rice, herbs, salt and pepper, worcestershire, stock, mushrooms and onion if dried.
Cut up the sausages and add to your camp oven, I use a pair of kitchen scissors to cut them up so much easier.

Now fry up your ham and garlic.
If using fresh onion and mushrooms fry them at the same time until onion is caramelized.
Add all to the camp oven and place over the fire just off to the side.
Stir every 10 mins of so and turn the pot so it cooks even and does not burn on one side.
You Dont want a huge amount of flames or coles under it or it will burn and not cook.

About 40 mins over the fire give or take depending on the amount of heat, then its cook and ready to serve.

I like to serve it with mashed potato and crusty bread.

No bread this time as i have not mastered bread in the camp oven yet.

Side Note: i like to use a spicy bbq sausage. 

If your gravy is not thick enough then add a little flour and stir to thicken ( a little goes a long way when it comes to the flour).

If you dont have mixed herbs then it is also nice with 1/2 tsp Thyme and 1/2 tsp Parsley.

I made this recipe up for the slow cooker but it is heaps nicer in the camp oven.

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Happy Adventures Nicole, Andrew & Sally Girl

Camp Oven Cooking * Beef Stew and Dumplings

Camp Oven Beef Stew with Herb Dumplings 

This recipe is for 2, however it can be up sized to how ever many you need to feed.

250g diced Chuck Steak

3 Tbl Flour

Salt & Pepper

Oil to fry

1 Carrot diced chunky

1 Potato diced chunky

couple of dried Mushrooms or fresh if you have them

1tsp Onion Flakes

1 cup Beef Stock

1 cup water with 1 1/2 tbl Beef Stew Season

Herb Dumplings

1 cup SR Flour

Mixed Herbs

Salt

1Tbl Oil

1/2 tsp Onion Flakes

Water to make a soft dough

Mix flour, salt and pepper, use to coat meat.
Brown in the camp oven in a little oil.
Add veg and stocks.

Cook over a low heat on the fire about 45 mins
Siring and turning the oven to make sure it cooks even.

Mix up the Dumpling dough, pat it into a round about 2 cm thick and cut into pie pieces.
Add to top of stew 10 mins before serving.

I am not a fan of all those stews that have tin tomatoes, and this one has none.  It is very tasty and can also be cooked in the oven or slow cooker.
Below you will find the recipe for my Beef Stew Season.

Beef Stew Season    

If you love a rich hearty stew then this seasoning will bring out the flavour of  even the cheapest cuts of meat.

1 cup Flour

2 tsp Oregano

1 Tbl Basil

2 Tbl +1 tsp Salt

1 1/2 tsp Black Papper

2 Tbl + 1 tsp Garlic Powder

2 Tbl + 1 tsp Paprika

1/2 tsp Cayenne Pepper

1 Tbl Celery seed or ground dry celery

2 Tbl + 1 tsp Onion Powder or onion flakes

1 tsp Rosemary

Place all into a jar and shake well, don't forget to label it.

To use add 1 1/2 to 2 Tbl per kilo of meat.

Add it to your stock and mix.

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Happy Adventures Nicole, Andrew & Sally Girl