Meals on the road don't have to be simple sandwiches and tinned food... the use of camp ovens for cooking is very common nowadays and once the basics are understood its pretty simple.  If you can cook it in your oven at home, you can cook it in a camp oven too.

 

We've experimented with the 3 common heat sources for cooking (fire, gas & heat beads), any can be used for most of the recipies below.

RECIPIES...

LAMB ROAST

A nice simple one... Rosemary, garlic & lemon lamb roast with baked vegies.

INGREDIENTS

 

  • Leg of lamb

  • 2 Brown onions

  • 4 Potatoes

  • 1/4 Pumpkin

  • 2 Large carrots

  • 3 Sprigs of rosemary

  • 4 Garlic cloves

  • 2 Lemons

  • Olive oil

  • Salt & pepper

  • Gravy

STEPS

 

  1. Rub lamb leg with oil and salt.

  2. Pierce holes in lamb using a skewer or knife, then poke in a small piece of garlic and some rosemary.

  3. Peel vegetables and chop to liking.

  4. Place a trivet in camp oven and pre-heat camp oven.

  5. Place lamb on trivet then squeeze lemons over the lamb.

  6. Place vegetables around lamb, drizzle with oil then season with salt & pepper.

  7. Cook with heat above and below for around 1 hour per 1.5kg of lamb.

  8. Leave camp oven lid ajar for the last 15-20 mins to crisp up vegies (optional).

  9. Carve up lamb and serve all with gravy.

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HASSLEBACK BACON TATERS

An indulgent twist on Hassleback Potatoes... Good as a side or a meal in itself.

INGREDIENTS

 

  • Washed Potatoes

  • Bacon

  • Grated Cheese

  • Sour Cream

  • Chives

  • Oil

  • Salt & Pepper

STEPS

 

  1. Thinly slice the potatoes but not all the way through.

  2. Slice up some bacon and push into the cuts

  3. Brush with oil and season with salt & pepper

  4. Roast in the camp oven for about 20 minutes then brush again with oil and cook until potatoes are nearly done.

  5. Sprinkle with grated cheese and cook till melted.

  6. Top with sour cream and chives to serve.

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ROAST PORK WITH CRACKLING AND APPLE SAUCE

Juicy Pork, crunchy crackling and tasty apple sauce all from the same camp oven.

STEPS

 

  1. Slice up the onions and lay in the base of the camp oven.

  2. De-core and slice up the apples then place them on top of the onions.

  3. Score the pork skin with a sharp knife and then pour boiling water over the skin.

  4. Dry the roast off thouroughly then rub a libberal amount of oil and salt into the skin.

  5. Place the roast on top of the bed of apples and onions.

  6. Pour the apple cider in being careful not to pour it over the roast. It should come about half way up the roast.

  7. Cook for about 1 and a 1/2 to 2 hours on low heat. Top and bottom.

  8. Cook for an additional 20 minutes with high heat on the lid... replace the lid coals with fresh heat half way through.

  9. Once cooked, remove the roast, remove the crackling and carve both up.

  10. Mash the mix of apples and onions up adding salt and/or brown sugar to taste. Serve this as the apple sauce to the pork.

INGREDIENTS

 

  • Pork Roast

  • 2 Brown onions

  • 4 Red Apples

  • 2 Bottles Apple Cider

  • Olive oil

  • Salt

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PUFF PASTRY HAM & CHEESE PULL-APART

A simple, light snack for the whole family...

STEPS

 

  1. Use an egg ring to cut circles of puff pastry.

  2. Place a small amount of ham and cheese in each circle of puff pastry.

  3. Fold in half and then in half again.

  4. Stack randomly around a tray. (a quiche tray works well but any low round tray would do the job).

  5. Bake on low heat (top and bottom) for 20-30 mins or until the puff pastry is fluffy and golden.

  6. Remove and cool then serve as desired.

INGREDIENTS

 

  • 1 Pack of Puff Pastry

  • 1 pack of shredded ham

  • 1 pack of grated cheese

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BEEF RAGOUT STEW & DUMPLINGS

A perfect winter meal and no fuss cooking...

INGREDIENTS

 

  • Diced steak or lamb... cooks choice!

  • 3 rashers of bacon

  • 2 x Brown onions.

  • 1 Pack of Beef stock.

  • 1 can of Peas, corn and carros (or vegies to suit).

  • 1 can of sliced mushrooms.

  • 1 can of diced tomatoes

  • 1 French Onion Soup Mix.

  • 1 Beef & Mushroom Ragout slow cooker mix.

  • 1 Cup Self Raising Flour.

  • 1 Tablespoon of butter.

  • Milk.

STEPS

 

  1. Shake diced meat in french onion soup mix.

  2. Dice Bacon into small chunks.

  3. Cut up onions... diced is best.

  4. Place meat & bacon, diced onion, canned vegies, mushroom and tomatos into camp oven.

  5. Mix in beef stock and Beef Ragout slow cooker mix.

  6. Cook on slow heat (bottom coals) for 1-2 hours.

  7. Mix self raising flour (salt & pepper to taste) and butter ready for milk.

  8. Add milk and stir slowly to a non stick consistency.

  9. Ball dumplings to roughtly the size of golf balls.

  10. Drop dumplings into stew about 20-30 mins before ready to eat.

  11. Add top heat for last 20-30 mins of cooking.

  12. Enjoy!

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CITRUS SILVERSIDE & MASHED POTATOES

A Simple and tasty variation on a corned beef...

STEPS

 

  1. Rinse corned beef and place into foil container.

  2. Quarter lemons and limes and place around meat.

  3. Add garlic & rosemary and/or other herbs to suit.

  4. Place foild container onto trivet in camp oven.

  5. Add 1-2 cups of water to bottom of camp oven.

  6. Cook on low heat for 3 hours.

  7. Remove meat and slice up.

  8. Serve with mashed potatoes and white sauce.

  9. Enjoy!

INGREDIENTS

 

  • 1 Corned Beef.

  • 4 Lemons.

  • 2 Limes.

  • 3 Cloves of Garlic (optional).

  • Rosmary (optional).

  • 5 small potatoes.

  • Milk

  • Masterfoods White Sauce.

 

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THE SWINEAPPLE!

A fun one for the pork lover...

INGREDIENTS

 

  • 1 Large Pineapple

  • 1-2 Pork Fillets

  • Bacon

  • Toothpicks

 

STEPS

 

  1. Top, tail and skin the Pineapple

  2. Carefully hollow out the centre with a sharp knife leaving a shell of about 1.5 - 2cm of pineapple.

  3. Stuff the pineapple with the pork fillets

  4. Wrap the Pineapple in bacon using a few toothpicks to hold in place

  5. Roast in the camp oven with lid slightly adjar to help allow bacon to crisp up

  6. Remove and slice then serve with choice of side

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