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Great Camping Recipes

ok guys i love to do cooking while away either the weekend or longer but find myself cooking the same things so i would like to start this post and lets make a list for recipes while we enjoy the out doors can be cooked anyway ( campfire, bbq. grill,camp oven what have you doesn't have to be dinner can be any meal

ok i will start this off

Sausage Hotpot

4 good-quality, high-meat-content pork sausages, about 300 g in total
1 can chopped tomatoes, about 400 g
2 can red kidney or barlotti beans, about 410 g each, drained and rinsed
2 tablespoon tomato chutney
2 teaspoon paprika. Potato and parsnip topping: 750 g potatoes, peeled and cut into cubes
1 large parsnip, about 170 g, chopped
2 tablespoon low-fat milk
1 tablespoon extra virgin olive oil
salt and pepper

Preheat the grill to moderate.
Place the sausages under the grill and cook for about 15 minutes, turning regularly, until evenly browned all over and cooked through.Meanwhile, cook the potatoes and parsnip in a saucepan of boiling water for 15 minutes, or until tender.At the same time, put the tomatoes, the kidney or barlotti beans, chutney and paprika in a saucepan and heat gently until bubbling.Remove the sausages from the grill (leave the grill on).
Allow to cool slightly, then cut each one diagonally into 4 thick slices.
Add them to the tomato and bean mixture.
Pour into a flame proof dish.Drain the potatoes and parsnip, and mash with the milk and oil.
Season with salt and pepper to taste.Spoon the mash evenly over the top of the sausage and bean mixture.
Brown under the grill for 5 minutes, or until golden and crisp.

Serve hot
pajero.com OP

pajero chicken

chicken drumsticks or pieces
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
pajero.com OP

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
pajero.com OP

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.
pajero.com OP

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! :)
pajero.com OP

prado Pork & vegetables with self saucing apple sauce.

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.

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.

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pajero.com OP

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.
pajero.com OP

suzuki snag's


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.
pajero.com OP

amarok artichokes

4 large artichokes
? cup minced bacon bits
1 cup flavored bread crumbs
3 cloves garlic, minced
? cup flat leaf parsley, minced
? cup parmesan/romano cheese. grated
4 tbls extra virgin olive oil

Trim your Artichoke leaves to remove the thorn on the end of each leaf and remove some of the small leaves attached to the stem.
Mix all the remaining ingredients together.
Take ? of the Artichoke stuffing recipe and press into the leaf cavity of the each Artichoke.
Then stand the Stuffed Artchoke upright into your Dutch oven.
Add water to the depth of approximately 1? inches. Note that you will need to check the Dutch oven a couple of times during the cooking process to make sure you don?t evaporate all of the water out.
Just add a bit more hot water as needed to prevent.
Bring the Dutch oven to a boil, then reduce heat to a rolling simmer to steam the Stuffed Artichokes for approximately one hour.
Test for doneness with a fork inserted into the base (above the stem) of the Artichoke.
Sprinkle a little fresh cheese over the top of the Stuffed Artichoke when it is ready to serve.

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