- Large can of Tuna
- Large can on corn kernels
- 1 1/2 cups spiral pasta noodles
- 1 cup milk
- 2 cups water
- 1 pkt Continental Creamy Tuna Mornay mix
Put the pasta, water, milk and recipe mix in sauce pan and mix well.
Stir until boiling and simmer for a further 12 mins, stirring regularly.
Add tuna and corn and reheat.
Lamb Roast a'la Ivan
Rippin' Rutman Curry
- Acquire the biggest lamb that will fit in your camp oven - mutton not recommended..
- Prepare the roast by inserting the knife carefully to its full extent (read, stab it a few times, as deep as you can)
- put half a teaspoon of garlic in each slit
- put rosemary in the slit, and on top of the garlic
- cover the roast in honey (like lots)
- sprinkle fresh rosemary about on the honey
- spoon on half a tin of gravox powder
- put the roast in the camp oven and do the hot coal shuffle
- When the lamb is back off the bone, - but not overdone!!!, pull it out and wrap in three layers of alfoil - this is the most important bit - it won't hurt if it's in foil for an hour - better longer than shorter, and results in a much tenderer roast.
- Now it's carving time - Get rid of all but your closest buds, and slice off the nice black crust... You should just about be drooling now - if not, I guarantee you will be as you carve ;-)
- Serve with copious amounts of thick brown gravy.
- 600ish gms of blade steak (or what ever meat you prefer)
- 1.5 large carrots
- 1 HUGE onion (brown)
- 1 bananna
- 2 medium potatoes
- a sh*t load of garlic (did my breath smell bad?)
- 2 or 3 table spoons of fruit chutney
- Curry powder - well it depends on how strong you like it but there was about 3 tablespoons in my batch
- Water? It was a 'splash' under the tap... but about 2 cups
I also sometimes through in a 'dash' of pea's or corn kernels and if i feel like blowing my mouth to pieces (which is not uncommon) I will LASH it with some big (put Canberra Hospital on standby) chillies. Your call...
Ok. Lets get rippin.
Get the pan nice and hot. Give it a splash of good ole Aussie olive oil (imported oil changes its chemical component when it gets too hot) plus you are supporting the local economy...
- Chop up the meat and onion. Add. Brown it ever so slightly (it will cook whilst being stewed) and if you cook it too much its tougher than a Taliban figher in a cave.
- Chop up vegies etc
- Add water, curry powder, garlic and fruit chutney. Stir in for about 5 mins
- Chuck in the potatoe, carrots and bannana
- Now this is where things change.
- Turn down the pan to a slow simmer and cover... the longer the better. I am starting to cook curries and spag bol over HOURS... trust me the meat becomes more tender than a ... well you know!
Keep stirring and checking.
Serve on a bed of Jasmine rice (if you are in the Alpine area's i always warm the plate) and one of those poofy green vege things you see on the packet.... ....Presentation people!....
Top with some yoghurt or sour cream and a glass of your favourite plonk.
(I also hear milk is a good cure for curry inflicted injuries)
Haven't worked out how to cook the popadums yet, still working on that one.
One thing I have noticed is curries seem to be better on the second and third day, the flavour just seeps through.
Oh, and one more thing. Whilst reheating on the camp fire try not to add too much ash from the fire... thats where the crunchiness comes from >:o((
flour, yeast, luke warm water, camp oven, heat and its ready.
Well, maybe not so quickly on a cold Bendethera night. For a
true "yeast" bread, bakers flour (strong or high grade) is best.
Note to self, next time remember to make the bread earlier and put it under
the warm bonnet after a great days drive to rise for an hour, then
punch down, knead and let rise again, slash the top a few times and
cook for about 40 mins with mainly top heat.
Slice up, butter, and add jam, golden syrup. Other options is to add
dried fruit or sultanas, or make the bread with SR flour and a tin of
dark beer, and drink a few while it's cooking<>
Spicy Beef Chow Mein
Preparation @ 30 minutes
Cooking @ 25minutes
We use button mushrooms but you can use whatever variety but slice thinly
- <>1 tablespoon vegetable oil</>
- <>500g lean beef mince</>
- <>1 medium brown onion (150g) chopped finely</>
- <>2 cloves garlic, crushed.</>
- <>1 tablespoon curry powder (or to taste)</>
- <>1 large carrot (180g) chopped finely</>
- <>150g mushrooms, sliced thinly.</>
- <>1 cup (250ml) chicken stock</>
- <>1/3 cup (80ml) oyster sauce</>
- <>2 tablespoons soy sauce </>
- <>450g fresh thin egg noodles</>
- <>1/2 cup (60g) frozen peas</>
- <>1/2 cup (55g) frozen sliced green beans</>
- <>1/2 small chinese cabbage (400g) shredded coarsley</>
Heat oil in wok or large frying pan, stir-fry mince, onion & garlic until the mince is browned.
Add thye curry powder, stir fry for @ I minute or until fragrant.
Add the carrott, and mushrooms and stir-fry until the vegetables soften.
Add the stock, sauces & noodles, stir-fry gently until combined, bring to a boil.
Add peas, beans & cabbage, reduce the heat & simmer uncovered, tossing the mixture occasionally for @ 5 minutes or until the vegetables are just soft.
This recipe was brought to LCOOL by
from the ACT LCOOL group and was tested and comes highly recommended by Brian Mitchell. Good for about 6 (but can double the mixture for more), but will keep - most unlikely to last that long. It is made as a dessert in the large camp oven or bedourie for a Saturday night - an absolute cracker, and nearly everyone went back for seconds. The recipe is here:
- <>1 box white or yellow cake mix</>
- <>1 stick of butter (4 oz or 125gms) only need a couple of scrapes (1 oz)</>
- <>2 cups water</>
- <>2 tins apple pie filling any type of pie filling can be used (apple, peach or apricot) just cut into very small pieces. </>
Additives to taste custard and / or ice cream (Editors note: Best served with Loads of custard ;-))
- Line camp oven / bedourie with foil, empty pie filling into camp oven
- Empty cake mix on top of pie mix into camp oven and spread evenly
- Add 2 cups water and butter
- DO NOT MIX
- Cook with hot coals top & bottom for about 30 40 mins (1 hour for the double mixture).