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Post Info TOPIC: Your Favourite and Easy Bush Cooking Recipes - Let's compile a Grey Nomads Recipe Thread


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Your Favourite and Easy Bush Cooking Recipes - Let's compile a Grey Nomads Recipe Thread


After making a comment to Dave the other night, (about Damper) I was wondering if we could start a thread, to add our favourite easy bush cooking recipes.

Would be great to hear from everyone and what type of cooking gear you carry and use.

We recently purchased a Coleman Road Tripper BBQ and find it just wonderful for everyday cooking.

We also have the Hillbilly Camp Oven - wonderful for those campfires and dinners - can't beat the taste. (Campfires are sort of becoming fairly extinct) so we have made a little stand and a container in which we put some heat beads and cook our camp oven meal that way.

We have a small stainless steel roaster/ Griller

To co a damper the cheats way......

2-3 cups of SR flour
1 carton of LL cream
as much water as needed to make a good dough

Combine all and throw in the camp oven with hot coals on the top and bottom - not too many!!



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My Shepherds pie, you will enjoy...
only 4 ingredients...
1 kg mince
1 jar fruit chutney
Combine and cook in a casserole dish
Cover with mashed potatoes and then some grated chees, place under gorilla til chees is menlted and enjoy...

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Lynne &Barry what a great idea simple thing to prepare we all want that , Ilike the ease of your damper ,Basil shepherds pie so simple no great shopping list . Well my favourite while on the road is the old fritter, 1 cup of sr. flour 1 egg about 1/4 cup milk or water salt pepper mix in bowl to thick cream add what ever you have laying around in the fridge or in the veg bowl eg. cornbeef , chicken ,ham ,bacon ,fish , onion, potato , carrot, peas ,corn ,peppers any leftovers mix together , 1 spoon full at a time into a hot pan with a little oil and cook till brown

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How about this one, another favourite of mine:

Basils Sweet Curried anything....
Find a pot large enough to hold your ingredients
place the ingredients in the pot with a desert spoon of curry powder, more or less depending on your preference and a bit of brown sugar and put the pot in the coals of your camp fire or you can use a crock pot... Cook until tender, serve with a sweet wine and some rice/ papadums ( freshly made on your camp fire.)
The ingredients are yours to choose but if you are using uncooked meat it does taste better if the meat is browned first. I have done sausages, chops chuck steak (Fish is good too but put it in 10 mins before you eat as it will fall to pieces and make a soup if you stew it) but as yet canine testicles have to be tried.......... I throw in raw vegegatables, carrots, potato, parsnips, celery whatever you feel like but don't chop it up too fine, large chunks work best. Also include a cup of sultanas and dried apple if you have it, just adds a touch of sweetness.
Also add a cup or 2 of water to aid the "stewing" process and if things look too thin you can thicken the dish with some cornflower dissolved in a little water during the last few minutes of cooking..... if it looks too dry then hey add some water....
Not a summer dish but most enjoyable during the cooler months. You will need to make a large quantity as you will observe people asking what's for dinner, a gentle hint for an invite....

-- Edited by Basil Faulty at 10:21, 2009-01-13

-- Edited by Basil Faulty at 10:23, 2009-01-13

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Well, I haven't had much experience with camp cooking yet, but the smoked chicken breasts were amazing. You can serve them with anything. I soaked the hickory chunks in water for at least 2 hrs and then placed them on 6 hot heatbeads in the cobb cooker. Marinaded the chicken breasts in brown sugar and salt and opened them out (as you would a fish for smoking) and put them on the trivet/rack thingy to cook for 30 mins, turned and cooked for a further 15-20 mins. You can smoke some vegs at the same time if you wish. i.e. Smoked sweet corn on the cobb! Dilishymo!!

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Oh thankyou for making our own bush camping section.

It would be great to see some more recipes -

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Your Favorite and Easy Bush Cooking Recipes - Let's compile a Grey Nomads Recipe Thread


yes all thanks go to our gracious host Cindy who is once more on the ball and thanks to Lynne and Barry for having the great idea in the first place mine is strictly speaking not a quick cooking recipe but I'm sure after you try it you will make it over and over again 

take a whole round ripe watermelon about 10" - 12" inches round, 

cut a lid off the top about 2" -3" down 

mash up the inside of the watermelon using whatever implement you have until it is all juice 

take a good double handful of ice and wrap it in a tea towel, bash it against a hard object until it is very fine, pour it in the watermelon

also pour in about 350 mls of vodka

replace the lid, poke two holes in it and insert two long straws, place on table between you and suck up the manner from heaven

fantastic on a hot day

once again well done to Lynne and Barry for the idea of a tucker post and thanks go to Cindy for making it happen

-- Edited by dave06 at 18:56, 2009-01-21

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RE: Your Favourite and Easy Bush Cooking Recipes - Let's compile a Grey Nomads Recipe Thread


take a whole round ripe watermelon about 10" - 12" inches round, 

cut a lid off the top about 2" -3" down 

mash up the inside of the watermelon using whatever implement you have until it is all juice 

take a good double handful of ice and wrap it in a tea towel, bash it against a hard object until it is very fine, pour it in the watermelon

also pour in about 350 mls of vodka

replace the lid, poke two holes in it and insert two long straws, place on table between you and suck up the manner from heaven

fantastic on a hot day

Now this I have to try  - sounds great!
Wonder if it qualifies for the 'alcho -pop' tax???  LOL


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(1) word AMAZING, I forgot to mention, sieve out the excess pulp and seeds with a potato masher, add more or less vodka to taste, you will be amazed at just how good it is on a stinking hot day!!! most refreshing and invigorating

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Hi all

Woundn't it be better to have the recipes as separate posts/topics ? That way all froum members can look down the list to try a recipe ?

Mike

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Oops forgot to say "yum yum " bring it on !

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me, i like the old "camp waffle iron", even own a double. Its the treat for breakfast.

Any left overs go in, bake beans and an egg. Bread buttered (thats butter) both sides, into the coals while breaking camp, and hopefully enough made to eat cold at lunch, after breakfast is consumed, with black tea.

what a start to the day

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Great idea, Roostertales. If all members could click 'start a new topic'  when they want to share a new recipe and then write in what the recipe is for under in the 'subject' line, everyone will be able to navigate the cooking forum a bit more easily. If you've got a recipe for something that someone else has already listed it could go under that topic - for example there are probably heaps of brilliant but different recipes for curry.  Bon appetit!

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Gary and Kerry have a good recipe for Rocky Mountain Oysters, you can find it in "Free camp site"

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Now Dave - That's impressive. And no cooking required! Good on you.

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I Love It!!!! biggrinbiggrinbiggrin
Place under gorilla .... where can I get one.

One of my favourites is chicken in the dreampot.
Put in whole chicken or pieces and bring to the boil. simmer for 20 min then  turn off the heat.
Add vegies (carrots, potatoes, onions etc), seasoning. Replace the lid and leave until done and serve as liked.

From the remaining stock I make corn soup for another meal
Bring stock to the boil, add a packet chicken noodle soup mix and a tin of creamed corn.
While simmering add a couple of beaten eggs, stirring well.
serve with delicious damper


-- Edited by little grey hen on Tuesday 17th of March 2009 03:16:12 PM

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While I absolutely love anything cooked on the camp fire, I'm feeling like a bit of a traitor to the cause of camp cooking.
As I'm usually in the vicinity of power I use my Waeco as my deep freezer.
I cook up a large pot of something nice, with lots of veges, hardly any calories and a lot of goodness, commonly called stew, but it's usually a bit more "sophisticated".
I use chicken fillet, stewing steak, lamb leg steaks or lean mince, cook it until it's just cooked.
When it's cool I pack it into 300ml containers, larger if you have a big appetite. Pack the 7 or 8 containers into the Waeco, and I have enough tucker for more than a week.
As I can't stand peeling a spud to cook a spud to eat a spud to clean up after a spud, I like to prepare in advance, and I don't peel my spuds anymore.
I also buy the occasional frozen meals when on special to change the meal.
I bake a spud in the micky wave, and use pre-packed frozen veges also heated in the mwave.
To buy fresh means they go off and are wasted before I get to eat them.
I don't use the stove in the van because of steam and cooking smells. I use a 2 burner cast gas cooker in the annexe to cook everything. I occasionally shout myself a steak, a couple of eggs a week.
I'm very health conscious about what I eat - high fibre, low fat whenever possible.
I'm not on a camping holiday, I'm on a lifestyle. Cheers Chrissy

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crycrycry I try and camp just up the road from Kentucky Fried - that way I dont have to wash up disbeliefdisbeliefdisbelief

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Quick N Easy Chilli Mince
(Chilli Con Carne)

500g lean beef mince
1 onion chopped
can diced tomatoes
can red kidney beans
tablespoon tomato paste
Teaspoon of chillli (masterfoods Jar)
Teaspoon Garlic (masterfoods jar)
or as much garlic and chilli as you like

Brown the mince in some olive oil the add the garlic and chilli, salt and pepper to taste and then just combine the remaining ingredients into a pot and simmer until it is at a consistency you desire, usually about 1/2 hour over low gas heat.

Serve with cornchips as nachos or in tacos or just with rice.....also makes a nice jaffle or pie fillilng.

I usually make enough for a couple of days and add some frozen veggies the 2nd night just for a change.



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VEGGIE STIR FRY

Coursely chop various veggies into a large frypan or wok, add 1 cup stock (chicken or beef), good tablespoon of honey, tablespoon soy, teaspoon ginger (masterfoods jar), chilli to taste (masterfoods jar), Garlic to taste (masterfoods jar), salt & pepper.

Combine all liquids in pan heat and add veggies, hardest 1st. Cook until they are as hard or soft as you want them...

I like to use but don't limit yourself;

Zucchinni, Carrot, Broccoli, Cauliflower, Tomato, Waterchestnuts (canned), Cabbage...

BE WARNED

This dish is known to cause increased levels of metabolic

"Methane Production"

These levels may be toxic in confined areas
Maintain adequate ventilation after eating this food.

Toxic effects symptoms on victims exposed to high levels of
metabolic methane  include but are not limited to

doh vomiting doh

yawn cyanosis yawn

cry eventual asphyxiation cry

While there is no antidote to this increased metabolic methane production it is well known that charcoal tablets do reduce the potency of the odour of the gas.


GOOD LUCK AND ENJOY
smile


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.. Wowee !  this is really good stuff !

But .. I gotta find a cook first .. dagnabbit !! I'm still burning baked beans ..

Jon  (currently in Mareeba, Qld)

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twobob wrote:

me, i like the old "camp waffle iron", even own a double. Its the treat for breakfast.

Any left overs go in, bake beans and an egg. Bread buttered (thats butter) both sides, into the coals while breaking camp, and hopefully enough made to eat cold at lunch, after breakfast is consumed, with black tea.

what a start to the day


 Mate, sounds like you're referring to the trusty jaffle iron. Yes i totally agree and we have three of them. The single sizzler, the double doozy, and the triple trojan. We take one of them depending on the situation. Single for short compact trips. Double for usual use, and the triple when we know the younguns will be about (they never remember to bring food, only the grog)



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Easy and delicious camp oven roast,

Take a nice piece of topside roast rub with oil and wrap in bacon rashers, place on trivet in camp oven, chop an onion (large pieces) and spread around roast, pour in a can or stubby of stout or old beer (stout preferred) and place on hot coal bed, cook to desired )rare, med or well done)

Serce with  favourite veggies and spuds

mmmmm/mmmmm winkwink



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This is a home recipe but could be adapted to on the road....

CAROL,S EESI PEESI CHEESI DAMPER

Plain flourMustardWater

Pinch of saltGrated cheeseand

Onions-I use onion flakes but pre hydrate them with boiling water

----------------0o0o0o0o0o0o0o0o0-------------

Place all ingredients in bowl, add the water and mix so no dry bits.

Place on pastry sheet sprinkled with flour and a bit of turmeric or can use paprika

Sprinkle flour and a bit of turmeric or paprika on top and gentle make into round loaf shape

I do not knead this one and it creates a nice open texture in the cooked damper

Wrap in alfoil so totally enclosed

Place on oven tray in hot oven about 180 to 190 degrees.Cook 10 minutes and gently turn over

Cook for another 10 minutes and turn again. Cook another 10 minutes about 30 minutes in all

Tap the alfoil with the back of a spoon and it should make a hollow sound indicating it is cooked.You can unwrap a bit of the alfoil and use a skewer to test also.

ENJOY hot with a bit of butter

........................................................... 



-- Edited by Vic on Tuesday 6th of December 2011 05:39:21 PM

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One of our all time favouites is what we call ZOTE
Zucchini, onion, tomato and extras
In a large camp oven splash a good amount of olive oil, 2 large finely chopped zucchinis, 2 400g tins of diced tomatoes, 2 large brown onions finely diced, salt and pepper to taste. Extras that can be added: diced capsicum, diced carrot, diced salami (yum), chilli flakes, ham, bacon, minced garlic etc
Cook slowly on coals for a couple of hours, stirring occassionally so it does not stick.
Great as a side dish for meat but even better on toast for breakfast the next morning.
Can be cooked in frying pan, or in microwave or oven but not as good as on the coals
Cheers
Glenda


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Basil Faulty wrote:

How about this one, another favourite of mine:

Basils Sweet Curried anything....
Find a pot large enough to hold your ingredients
place the ingredients in the pot with a desert spoon of curry powder, more or less depending on your preference and a bit of brown sugar and put the pot in the coals of your camp fire or you can use a crock pot... Cook until tender, serve with a sweet wine and some rice/ papadums ( freshly made on your camp fire.)
The ingredients are yours to choose but if you are using uncooked meat it does taste better if the meat is browned first. I have done sausages, chops chuck steak (Fish is good too but put it in 10 mins before you eat as it will fall to pieces and make a soup if you stew it) but as yet canine testicles have to be tried.......... I throw in raw vegegatables, carrots, potato, parsnips, celery whatever you feel like but don't chop it up too fine, large chunks work best. Also include a cup of sultanas and dried apple if you have it, just adds a touch of sweetness.
Also add a cup or 2 of water to aid the "stewing" process and if things look too thin you can thicken the dish with some cornflower dissolved in a little water during the last few minutes of cooking..... if it looks too dry then hey add some water....


 This is how I cook tripe.

Yes, I know everyone quakes in their boots, and remembers the stuff cooked in onion and parsley and white sauce !

Curry tripe is the way an indian flatmate used to cook it back in the '70's, and its beautiful.

I love it.



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Fresh damper now your talking such a simple thing to make and cook and with butter and golden syrup mmmmmmmmmmm a taste delight jam goes good too, one of my fav things is hot damper and pancakes bugger now I have a craving for damper and golden syrup



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goinsoon wrote:

Easy and delicious camp oven roast,

Take a nice piece of topside roast rub with oil and wrap in bacon rashers, place on trivet in camp oven, chop an onion (large pieces) and spread around roast, pour in a can or stubby of stout or old beer (stout preferred) and place on hot coal bed, cook to desired )rare, med or well done)

Serce with  favourite veggies and spuds

 

Noooooooooooooo u cant waste valuable beer on tucker lol

mmmmm/mmmmm winkwink


 



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we'v owned a double and single jaffle iron for years and I was tempted to throw them out as they were clogging up the kitchen cupboard glad I didn't as we use them for leftovers when camping.

my favourite recipe is; SAVOURY MINCE. 1/2 KILO MINCE, ONION BROWNED, ANY LEFT OVER VEGS YOU HAVE, TINNED TOMATOES, TINNED VEGS SOUP, BROWN EVERYTHING, ADD EVERYTHING TO THE POT WE USE A CAMPOVEN ON THE GAS BARBIE DOWN LOW, ADD SEASONINGS TO TASTE YOUMIGHT NEED A BIT OF WATER AS IT GETS QUITE THICK. yOU CAN EVEN ADD A BIT OF PASTA. WE HAVE IT FOR TEA AND THEN NEXT DAY IN THE JAFFLE IRON WITH TOMATO SAUCE



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G'day To add a bit of zest to any left overs, makes em all taste yummy, just put in abit of PINEAPPLE.

way2go

cheers Kev 



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