Ingredients
Three and a half cups of self raising flour [250gm]

¾ teaspoon of salt
½ teaspoon of cracked pepper
¾ teaspoon of sugar
¾ of mixed herbs
¾ teaspoon of Oregano
One teaspoon of olive oil
Sour milk

Method
Mix ingredients together

Add one & a 1/3 cups of the soured milk
Knead together for about five minutes
Shape into balls and place in a camp oven in the coals
Cook for about 35 to 45 minutes, until the loaf is medium to golden brown, eat with lashing of butter

Always our kids favourite. Too easy!

Ingredients

• 1 silverside pot roast
• 2 -3 litres ginger beer

Method

1. All you do is put your silverside in the pot pour you ginger beer over till its completely covering the roast and then cook on stove or campfire.
2. Let it simmer covered for 2-4 hours
3. Serve with vegetables i.e. carrots or mashed potato vegetables, and mustard or horseradish sauce

 

Our favourite to eat on a cold night around the campfire

Ingredients

• 900g beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced 
• 1 bay leaf 
• 1 teaspoon paprika 
• 1 teaspoon dried or chopped parsley  
• 1 teaspoon Worcestershire sauce 
• 1 onion, chopped 
• 1 1/2 cups beef broth
• 3 potatoes, diced 
• 4 carrots, sliced 
• 1 stalk celery, chopped
• 1/2 cup mushrooms (optional)

Method

1. Place meat in slow cooker. In a small bowl mix together the flour, parsley, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, mushrooms and celery.
2. Cover, and cook on Moderate setting for 4 to 6 hours.

Ingredients

• 10 oranges
• 1 recipe chocolate cake batter, prepared in advance (box mix is fine)

Method

1. Cut the tops off the oranges and scoop out the pulp.
2. Fill the oranges three-quarters of the way with the chocolate cake batter (or cake mix) of your choice, then put the orange tops back on and wrap each orange in aluminum foil.
3. Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.

Recipe from www.chowhound.com

When fishing at Cape Le Grand, WA, we were fortunate to catch some big salmon to put a smile on our face. We used this recipe when the kids were sick of eating the fish. You won’t stop at one! A friend we were traveling with hated eating potatoes but loved the croquettes.. He couldn’t get enough of them 🙂

Ingredients

• 51/2 lb salt cod fish, rinsed (skinless,boneless)
• 1 cup milk
• 2 fresh thyme sprigs
• 1 bay leaf
• 8 garlic cloves, 3 smashed, 5 minced
• 1 lb yukon gold potato, peeled and cut into 2-inch chunks
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
  3 tablespoons chopped cilantro
• 1 teaspoon hot pepper (piment d’Espelette) or 1 scotch bonnet pepper, seeded & minced (decide how much to add, remember it is HOT!)
• 1 large egg yolk
• 3 large eggs
• 1 cup all-purpose flour
• 1 1/2 cups fine breadcrumbs
• Vegetable oil, for frying
• Lemon wedge, for serving

Method

1. In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. (I have heard that it is good to soak in milk – at first, then water!).
2. Change the water at least three times. Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf, and smashed garlic.
3. Pour in enough water to cover the fish by 2 inches; simmer over low heat for 20 minutes, until the fish flakes with a fork.
4. Using a slotted spoon, transfer the fish to a plate and let cool & flake the fish. Add the potatoes to the saucepan and simmer until tender, 10 minutes.
5. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree.
6. In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes.
7. Scrape the mixture into the bowl with the potatoes & add the salt cod, (cilantro, piment d’Espelette or minced Scotch Bonnet) or  (Add the coriander or parsley, the chopped scallion or onion and freshly grated pepper to taste.), and egg yolk and stir until blended.
8. Refrigerate the mixture until chilled, at least 30 minutes.
9. In a shallow bowl, beat the eggs with 1 teaspoon of water.
10. Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper.
11. Form the salt cod mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs, and coat with the breadcrumbs.
12. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes.
13. Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels.
14. Transfer the croquettes to a platter and serve with lemon wedges, I have also seen it served with Tomato Sauce.Read more at: http://www.food.com/recipe/salt-cod-croquettes-436548

Again, another recipe that is a big hit with adults and kids.

Ingredients

• Olive oil
• One large onion chopped
• 500g beef mince
• 2 tablespoons tomato paste
• A tin of diced tomatoes
• Small tin of corn
• Sugar for taste
• 1/4 cup water
• Vegetable stock for taste
• Fresh parsley or coriander
• Fresh chilli (optional)
• Plain corn chips
• Cup of cheddar cheese
• 250g Sour cream
• Mashed avocados mixed with 250g sour cream
• 1/2 cup tomato salsa

Method

1. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a spoon for 5 minutes or until browned.
2. Add tomato paste, tinned tomatos, water, tinned corn, pinch of sugar and lightly sprinkle with vegetable stock. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through chilli, parsley or coriander.
3. Arrange corn chips on a plate or bowl. Top with mince. Sprinkle with cheese.  Top with salsa, avocado and sour cream. Serve with rice.

My teen daughter loves making these easy home made beef patties for hamburgers. Great for fussy eaters 🙂

Ingredients

• 500g beef mince
• Chopped spring onions
• One diced onion
• Plain flour
• 1/2 cup of bread crumbs
• 2 eggs
• Mixed Italian herbs
• Vegetable stock to taste
• Fresh parsley
• 1/4 teaspoon of McCormick Bush spices and Mountain Pepper (from Woolworths)
• 6 Fresh Damper hamburger rolls (from Woolworths) or your favourite bread rolls

Method

1. Combine and mix the mince, spring onions, onions, eggs, bread crumbs, mixed herbs, pepper and lightly sprinkle vegetable stock into the mixture for taste
2. Make a ball of the mixture and flatten to make a pattie.
3. Coat pattie with plain flour and place into a hot frypan.
4. Cook for 10 minutes.
5. Serve with Damper bread rolls, chutney or worcestershire relish or BBQ sauce, lettuce, sliced tomatoes, sliced beetroot, crispy bacon, sliced cucumber, cheddar or jarlsberg cheese, fresh or tinned pineapple, coldslaw.

I absolutely love this recipe, perfect when hot or cold and cooked in a Webber-q or similar. It can also be cooked over the camp fire if you wish.

Ingredients

• Corn Cobs husked
• Butter
• Oil
• Fetta cheese – diced
• Fresh chilli – chopped (optional)
• Fresh parsley
• Lime

Method

1. Put corn cobs husked onto a tray and drizzle with oil.
2. Fire up the webber-q or similar and heat up for 10 mins.
3. Turn down temperature to moderate (1/2 way on dial)
4. BBQ corn cobs for 10 mins then rotate cobs and cook for another 10 minutes.
5. Put cobs onto a plate and top with butter, fetta, chilli and parsley.
6. Drizzle with a squeeze of lime.
7. Serve immediately.

Easy and a perfect desert for camping, no oven needed to bake. Always a hit with the kids.

Ingredients

• 3/4 cup (155g) brown sugar
• 1/3 cup (80ml) golden syrup 1 small onion, finely chopped
• 100g butter
• 1 1/2 cups (225g) self-raising flour
• 3/4 cup (185ml) milk

Method

1. Combine 2 cups (500ml) water, brown sugar, 1/4 cup (60ml) golden syrup and 50g butter in a large saucepan. Stir over a low heat until melted.Heat oil in a large frying pan over medium heat.
2. Meanwhile, use your fingertips to rub in 50g butter into flour. Combine milk and 1 tablespoon golden syrup. Stir into the flour mixture until well combined.
3. Bring the sauce to the boil then drop heaped dessert spoonfuls of the mixture into the sauce. Reduce the heat to low and simmer, covered for 15-20 minutes or until a skewer comes out clean.
4. Serve with long life cream and enjoy 🙂

On family gatherings, Grandma will bring her cheese and bacon cob dip and everyone would be asking for more!  Quick and easy recipe perfect for around the campfire.

Ingredients

• 500g cob loaf
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 200g shortcut bacon rashers, diced
• 2 tablespoons chopped chives, plus extra to serve
• 250g block cream cheese, softened
• 2/3 cup (160ml) cream
• 2/3 cup sour cream
• 1 1/2 cups grated cheddar cheese

Method

1. Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
2. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until bacon is browned and onion has softened. Remove from heat.
3. Add chives to bacon mixture. Stir in creamed cheese. Mix until combined. Add cream, sour cream and grated cheese. Season with salt and pepper.
4. Spoon mixture into loaf. Arrange lid, bread pieces in a single layer around loaf.
5. Sprinkle top of dip with extra chives. Serve warm.

Recipe from Taste

Both adults and kids love Auntie Jan’s Tuna Mornay. Quick and easy to make. Perfect for those times when you set up camp late and need to feed kids in a hurry.

Feeds 4 people, simply double the recipe to feed 8.

Ingredients

• One tin of tuna of brine
• One onion
• 1 tbsp butter or oil
• 3/4 cup milk
• Fresh or tinned corn
• Dried or frozen peas
• Grated cheese
• 1/2 cup of sour cream
• 1-3 tablespoons of flour
• Cornflakes (optional)

Method

1. Dice onion and fry in pan with butter until soft.
2. Add the flour with the onion with extra butter and mix (don’t burn).
3. Add in the milk, corn, peas and stir.
4. Add in the tinned tuna and stir over gentle heat.
5. Add in the sour cream and grated cheese.
6. Serve with cornflakes sprinkled on top (optional) with rice or pasta.

Enjoy!

My kids love this one, tasty and fun to make. Perfect to eat hot with butter, jam and cream or vegemite 🙂

Ingredients

• 1 cup self-raising flour
• 1 tsp sugar
• 1 tbsp butter
• 1/2 – 1 cup milk
• pinch of salt

Method

1. Rub the butter through the flour until it is all crumbly.
2. Mix the salt, sugar and a little milk at a time until  it forms a dough.
3. Divide and roll into a snake shape. Wind around a clean, dry stick. Hold over the campfire to cook.

Recipe from Kidspot