Try these recipes next time you go camping, simple and easy, and so delicious!
Moroccan Lamb with Coriander and Yoghurt
Cocktail – This one is for when you have finished four-wheel driving!
Ki Se Ming – a simple but tasty dish for when you are on the road.
Helen’s Honey and Chocolate Damper
Moroccan Lamb with Coriander and Yoghurt
1 tblsp oil
750g diced lamb
2 cup dice carrots, halved
2 cup onions, sliced
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp cumin
1 can diced tomatoes
- Heat the oil in a large saucepan or camp oven. Add the meat, cumin, carrots & onions in small batches, and cook over medium heat for 2 minutes, or until well browned.
- Add the, ginger, cinnamon & tomatoes to the saucepan and season.
- Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender. In the last 15 minutes add coriander and stir.
- Add Garnish of yoghurt with toasted slivered almonds, if desired, and serve with rice.
Note: If using a camp oven simply brown the meat and cumin, add the other ingredients except for the coriander, and cook covered for about an hour and a half depending on the heat of the coals, and add coriander from a tube (see your local supermarket) just before serving. Back to top
250 g self-raising flour
1/2 tsp salt
25 g unsalted butter chilled cubed
175 ml milk
Bowl, knife, baking tray, pastry brush
Mix the flour with the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it resembles fine crumbs.
Stir in the milk with a round blade knife (butter knife) to make a soft, but not sticky dough.
Turn out onto a lightly floured work surface and shape into a soft, smooth ball.
Set the ball of dough onto a tray or baking sheet and flatten gently to make a round about 17cm across.
Cut a deep cross in the dough and brush lightly with milk. Bake at 190C for 30 minutes until golden.
Serve warm or at room temperature.
Note: Can be frozen for up to 1 month. Back to top
Kindly donated by Kelly from Wirra Wirra Winery
2 Parts Mrs. Wigley Moscato (chilled)
1 Part Bombay Sapphire Gin
Juice of 1 to 2 limes (fresh)
Add 2 parts of Moscato to 1 part of gin over crushed ice. Squeeze 1 to 2 limes & add cucumber, apple & strawberry. Garnish with mint. Sit back and wait for the compliments. Enjoy!!!!!!!!!!!!!!!!! Back to top
Roz’s Date and Coconut Slice
1 cup SR Flour
1 cup Chopped Dates
1 cup Coconut
1/2 cup Sugar
1/2 cup Chopped Walnuts
4oz (125gm) Margarine
1 dspn Golden Syrup
2 tbspn Milk
Mix dry ingredients. Melt margarine and Golden syrup. Add beaten egg and milk.
Pour into Swiss Roll tin.
Cook in moderate oven.When cool, ice with butter icing flavoured with Orange or Lemon juice.
Top with Coconut, or alternatively peanuts or sultanas. Back to top
Ki Se Ming
½ lb mince
onion to taste
packet chicken noodle soup
1 dessertspoon curry powder
cabbage or Brussels sprouts (latter best, when in season)
beans (fresh or frozen)
celery to taste
small tin pineapple and juice
salt & pepper to taste
Cut onion, beans( again use frozen), celery and greens into pieces. Mix all ingredients together. Cover and simmer gently for one hour. Serve with cooked rice, or even cook the rice with the rest for a perfect 1-pot dish! You could also grate up any carrots, zucchini or other vegetable if you wanted to use them up. Back to top
Helen’s Rainbow Chicken Curry
500g chicken breasts / thighs / legs
Jar of Pataks Korma curry Paste (3-4 tablespoons)
1/2 green capsicum-1/2 red capsicum/ thinly sliced
Handful of shredded coconut
Handful of cherry tomatoes
Handful of sultanas
4 potatoes cut into ¼
1 carrot sliced lengthwise & cut into pieces
Tin of coconut milk
Brown the chicken and onion together in a hot camp oven.
Place all ingredients into the camp oven and simmer on low heat for an hour.
Stir every 15 minutes
Serve with Crusty bread or Rice. Back to top
Helen’s Honey & Chocolate Damper
2 Cups of Self Raising Flour.
1 1 /2 Cups milk.
2 Pinches of Salt.
3 Teaspoons of Sugar. (Optional).
2 Cups of Chocolate Chips.
4 Tablespoons of Honey.
Mix all the ingredients together vigorously in a large bowl.
The mixture is to be thick but pourable.
Grease and flour your Camp Oven (Or use cake tin with a trivet).
Cook slowly for 30 to 40 minutes on coals, placing coals on lid as well.
Cooked when a skewer inserted comes out clean.
Wait for Compliments. Back to top