Great Camping Recipes

here's one i just found on face book and think it could be adjusted to a camp oven if you do try it let us know how it goes ❗

Coconut Impossible Pie

Coconut Impossible Pie is incredibly easy to make, you literally throw in all the ingredients and it magically forms three delicious layers. A base, a creamy custard filling and a delicious crust on top. So easy, even the kids could have a go!
Ingredients:
?1 cup plain flour
?1 cup caster sugar
?1 cup shredded coconut
?4 eggs
?3 cups milk
?2 teaspoons vanilla extract

Place all the ingredients in a bowl and mix with electric beaters until well combined. Pour into a greased pie dish and bake for 1 hour at 180 degrees. Serve warm with cream.

Dora Hide and Find1Recipe Hints and Tips:
?Coconut Impossible Pie is not suitable for freezing.

?Decorate with grated chocolate and cream if desired
?For a dairy free version, substitute the milk with rice milk or oat milk.
?For a gluten free version, substitute the flour with gluten free flour.

this may be handy

coca-cola bbq ribs

FOR THE RIBS
1 (1.5 liter) bottle of Coca-Cola (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 4 pounds)
FOR THE SAUCE
2/3 stick unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1? tablespoons yellow mustard
? cup dark brown sugar
1 teaspoon Worcestershire sauce
1 375ml can Coca-Cola (not diet!)
Kosher salt & freshly ground black pepper, to taste
Instructions
In a large pot, add the (1.5 litre) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) 375 mls Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.
Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.
Preheat the grill to high.
Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Sweet and Sour Meatballs this is a easy one cooked on a camp stove

Ingredients
500 grams Beef Mince
1 Desert spoon crushed Garlic or large teasppon garlic powder
1 Tea spoon Onion powder or 1 large onion finely chopped up
1 Egg
1/2 Cup Bread Crumbs
1 can (2 Cups) Crushed Tomato or if you like Chilly Sauce
1/2 Cup Brown Sugar if not available normal white sugar
1/4 Cup Lemon Juice add more to taste.
If Camping a packet of 90 second rice is really worth while taking with you.

Mix Mince, Garlic, Egg & Onion and then form into small Meatballs put to side.
Add Tomato, Brown Sugar, Lemon juice, 2 cups water (using water to rinse can) & bring to the boil
Carefully drop Meatballs in bring back to the boil then simmer for 30 minutes or longer if you wish.

Serve on rice also enjoying the Sauce you have just cooked

Pulled Pork Barbecue

Cook Time: 2 hours

Total Time: 2 hours

Ingredients:

pork loin or shoulder roast
carrots and celery
2 cups of water
1 cup cider vinegar
2 tablespoons brown sugar
1/3 cup catsup
1 teaspoon cayenne
1 teaspoon salt

Whether you use pork loin or shoulder is a personal preference, so choose accordingly, but remember that the shoulder meat will have more fat to it than loin meat and produce a juicier barbecue.
Place the pork roast on a shallow rack in a 12" deep Dutch oven, prepared for baking at 300?. I use 10-12 coals under and 8-10 coals on top of the Dutch oven. Next add 2 carrots, 2 stalks of celery, and 2 cups of water to the Dutch oven. Slow-cook the pork for 2-3 hours, depending on size, until the fats are broken down and the meat is tender enough to easily pull apart with a fork. While slow-cooking, replenish the coals as needed and rotate the Dutch oven and lid occasionally to avoid any hot spots. While the lid is off to be rotated, marinade the roast with the juices and check the water level. Add more water as needed so that there's always some under the roast.

When the pork is done, cover it and set it aside for about an hour to cool before pulling it. While waiting for the pork to cool down, prepare the serving sauce: strain 1 cup of the pork drippings from the Dutch oven and blend it with the other sauce ingredients: vinegar, brown sugar, tamato sauce, cayenne, and salt. When it's cooled, shred the pork into a large pot, stir in the sauce, and heat. Serve hot on a bun with cole slaw and potato chips.

Servings: as needed
Preparation time: 4 hours

Cheesy Potatoes

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

4 slices of bacon
3 large baking potatoes
1 large onion, sliced
1 cup of processed cheese, cubed or shredded
1/4 teaspoon black pepper
1/2 teaspoon dried parsley
2 tablespoon butter
1 tablespoon bacon fat
1 tablespoon minced garlic [optional]

Preparation:

Cook bacon until crisp and drain on a paper towel. Crumble when cool and set aside. Peel and slice potatoes, placing them on a 9-inch by 13-inch double layer of foil as you go. Separate the onion slices into rings and layer over potato slices. Add the crumbled bacon, cheese, pepper and parsley. Dot potatoes with butter and drizzle with bacon fat. Wrap foil loosely around potatoes, making sure ends are well sealed. Cook about 4 inches from hot coals on grill for about 1 hour or until tender. Turn package often to keep from burning.

Awwww mate!! Definitely gunna try a couple of those!! Got me sitting here salivating now! 😁 ... Have got a recipe here I will put up as soon as I can find it again, and fine tune it... A creation of mine and the ex's... Then again, I'll put it up now, and maybe someone else can try it/tune it...

Steak and Bacon Bake

Quantities will vary depending on number of people to feed obviously so...

Ingredients:

Thin BBQ steaks
Bacon
Cheese
Breadcrumbs
Salt/Pepper
anything else that takes your fancy!

Method:

On the BBQ/hotplate quickly brown the steaks and bacon, but not quite fully cooked...
Place the rack in the bottom of the camp oven, then layer the bottom with several steaks to cover...
Place a layer of bacon on top of them, then cover with grated/shredded cheese...
Repeat until ingredients used or oven is full, whichever... adding salt/pepper/whatever else according to tastes...
Final layer on top of cheese, light sprinkle of breadcrumbs...
Cook in the camp oven until cheese is melted through (time will vary depending on heat and quantity...)...

Serve it up...

It's kind of like a lasagne, but without pasta and uses pieces of meat instead of mince... Layers of mushrooms or tomatoes may also make a tasty addition through the mix...

Creamy Potato Bake
This is very tasty!
4 medium potatoes - peeled and sliced reasonably thinly
1 pkt of French Onion Soup mix
300grms diced bacon
1 meduim onion diced
300 ml cream
Grated cheese
salt, pepper
Place the potato slices and bacon and diced onion into a greased oven proof dish or your camp oven.
Combine the soup mix with the cream and pour over the potatoes. Season with salt & pepper to taste.
Top with as much or as little cheese as you like.
Cover and bake in a mod-hot oven (200(C) for approx 45 mins, or until the potatoes are cooked and the cheese is golden brown.
Or bake in your camp oven, and remember to put some coals on top to help brown the cheese.

camp oven damper

3 cups S/R Flour
? cup full cream powdered milk
90grms Butter or Marg
1 cup of water or beer

Sift flour powdered milk into a bowl and then rub in butter using your fingers [wash hands in case you have just changed the oil in your car] until a breadcrumb like texture. Mix in fluid using a knife. When the mixture resembles a dough like consistency, turn out on a floured surface and form into a round loaf. Make a cut on top to allow for rising, place into a camp oven and cook 20 to 30 mins depending on heat of the fire coals.

For a savoury variation add any of the following:
shredded cheese, sliced olives, sun dried tomato or chopped bacon

Kate?s note: Omit the beer and add 2 tab sugar and 1 cup sultanas for a sweet damper

curried prawns

1 ? tablespoons butter
1 large onion chopped
1 ? tablespoons plain flour
1 teaspoon curry powder
? cup cream (lite if preferred)
1 can diced peeled tomatoes
1/2 kg prawns (more if desired)

Melt butter in a saucepan add onion and cook till clear, adding the curry powder lastly. Turn down the heat to low. Thicken with the plain flour. Then add cream and tomatoes, you can puree the tomatoes a bit more if you like. Add the prawns. Serve with boiled rice. If using large prawns, cut into smaller pieces.

pajero chicken

chicken drumsticks or pieces
butter
440g can cream of chicken soup
60g packet dried green peas
large carrot thinly sliced
1 large onion sliced

Lightly fry the chicken pieces in a small amount of butter until half-cooked. Arrange in a large camp oven with peas and carrots and onion and pour over cream of chicken soup. Add a small amount of water if casserole is too thick. Cook over low heat for 1 hour or until chicken is tender.
i also thing a pre packed small diced bacon would work well

mitsubishi spag bowl
(one pot)

1 500g lean mince
1 large onion diced
1 packet of dehydrated mixed veg
1 can of tamato soup
1 can of water(roughly add more if needed)
cooking oil
1 large pot
1 packet of spaghetti/spirals

prep: heat the large pot with oil just covering the bottom or use spray oil just enough to coat the bottom . place diced onion & mince inside untill brown then place the rest of the ingredient's inside soup and water first cook untill pasta is cooked

i have made this a couple of times my self and broken the pasta up into smaller pieces and have just added the one can of water just enough to cook the pasta

patrol hot pot

1 tbsp butter
500g minced steak
2 large onions, chopped
garlic powder
1 tbsp plain flour
1 tbsp tomato paste or 2 tbsp tomato sauce
1 tsp chilli powder, or to taste
1/4 tsp oregano
2 beef stock cubes dissolved in
2 cups water
400g can tomatoes
440g can red kidney beans

Melt the butter in a large camp oven and add the onions and mince and fry gently until browned. Add garlic powder, stir in the flour, tomato paste or sauce, chilli powder and oregano. Add the stock cubes in water and the tomatoes. Cover and cook over low heat for 1-1/2 hours. Add the drained kidney beans and cook for a further 30 minutes. Serve on toasted, buttered chunks of damper.

down thunder mince wrap's

500g mince
1 onion chopped
1/2 tsp curry powder
1 cup water
1 pkt chicken noodle soup
2 tbs vinegar
1/2 cup tomato sauce
1/2 tsp mustard
1 onion chopped
1 prepacked portion of diced bacon/ham
1 packet of wrap's
grated cheese
Brown steak and onion and bacon slowly. Add all ingredients and simmer 30 minutes. or untill water is evaperated serve on wraps with grated cheese or may go on bread rolls

I think we should take some pictures from the next camping bbq! 🙂

prado Pork & vegetables with self saucing apple sauce.

Ingredients
Rolled Pork Roast 2kg
3x Potatoes cut in 1/4
3x Carrots cut in to chunks
1/4 Pumpkin cut to same size as potatoes.
2x apples of your choice
1/2 Bunch of Thyme
3x Garlic Cloves
Sea Salt
1x Lemon
Olive Oil.

Method
To cook this meal I have found that a spun steel camp oven from Hilly Billy Camping works better than anything I have used. I found this because their camp ovens have the ability to stack the meat & the vegies separately as they cook at different times. This also allows me to keep the meat up off the bottom of the camp oven on a trivet (Which wouldn?t work with the vegies as well) & also lets the apple sauce run through the vegies only.
Prepare the rolled pork roast by squeezing 1/2 a lemon on to the Pork skin all over & let the pork sit at room temperature for 1/2 an hour. (Brings roast to room temperature which will make meat more moist & the acidity in the lemon helps to break down the fat)
Pat the roast dry totally with paper towelling & coat the roast with olive oil.
Cover the roast with sea salt 1x crushed garlic clove & 1/4 bunch of bruised thyme & massage into the roast with hands. (add extra sea salt if you wish for a consistent coverage at the end)
Put Roast in camp oven on top of a trivet & cook at high heat for 20 minutes. (Put even amount of heat on top, underneath & around camp oven)
Add in vegetable rack & spacer ring to camp oven & put potato, carrot, pumpkin & apples in to vegetable rack.
Remove whole garlic cloves from skin, cut in to thirds & add to vegetable ring. Cover vegetables with Olive Oil, Sea Salt & bruised 1/4 bunch of thyme.
By adding in vegetable ring, it will cut the heat going through to the Roast pork by half & put 1/3 heat under & around bottom of camp oven & 2/3 on top of camp oven. Allow about 1 to 1.5 hours to cook. (Replace heat as required)
Meal is ready once vegetables are crisp & brown & the apples are still holding shape but have semi self exploded.
Take Pork out & remove outer crackle & cut into pieces.
Slice pork across grain in to slices & add vegetables on to plate.
Drizzle Olive Oil over vegetables & meat & pull apart the exploded apples with tongs & coat all meat & vegetables.

Hey, these are great camping recipes. Can't wait to try them out.

creamy jeep 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.

suzuki snag's

Ingredients:

12 Sausages

2 medium onions

3 Potatoes

1 Carrot

1 cup Broccoli

1 tin Coconut Cream

3 Tbsp. Flour

4 cups of water

Curry powder to taste.

Makes approx. 6 serves

Par-boil sausages then cut into bite size pieces. Chop the onions, potatoes, carrot and broccoli into small pieces. Add the vegetables, 3 cups water and coconut cream to large inner pot bring to the boil. Slow boil for 5 minutes whilst stirring. Mix flour and curry powder with 1 cup of water, add to vegetables. Once it has thickened add the sausages and bring back to the boil for 3 minutes, transfer to Dreampot. Cook for at least 2 hours. Mix more flour and water to thicken if desired.

Serve with rice.