BRAISED 4 1/4 LAMB CHOPS  &/or  CHOOK

* Using the 12 volt Oven Cooker (150*C)  OR  Slow Cooker  OR  Covered Pan on low heat.

* Serves 2  

* Either meat can be used,  or one serve of each as I have used here. 

* As the cooker doesn't allow steam to escape, a dried veg (any sort) is used to soak up some of the juice and soup and gravy powders then complete the thickening. 

* If using the 12v oven while in the car, place on a towel to catch condensation when opening the lid. Dinner will be ready when you arrive at camp. Just pour onto plates!

INGREDIENTS

2   Oven bags.

1   Serve of  4 1/4 Lamb Chop or similar cut (frozen or not).

1   Serve Chook Pieces or 1/4 (frozen or not).

2    Large servings of your favourite veggies  ( fresh & frozen) Eg. Carrot, Celery, Onion, Potato, frozen Corn, frozen Beans & Pumpkin. 

3    Bay Leaves.

1    Garlic clove or dried/powdered/minced.

1    Chook stock cube/1tsp powdered stock.

Pepper.

3    Tbsp Dried Peas.

1    Cup-A-Soup Potato & Bacon / Pumpkin / Mushroom  / your favourite. 

1-2 Tbsp Instant Gravy Powder or another soup.

Tomato Sauce. 

METHOD

Use 2 oven bags, one inside the other for strength. Beware of steam burns when opening the lid and when turning the bag.

1.   Put meat inside and fold over opening. Cook for 1/2 hr. If meat is frozen then turn and cook for an extra 1/2hr.

2.   Add all fresh and frozen veg and flavourings. Cook 1 hr.

3.   Turn to mix.Add dried peas into the juice that has formed. Cook 1 hr. Check that all is tender.

4.   Add dry soup and enough gravy powder to thicken, turning to mix while it thickens.

5.   Serve with tomato sauce. 

Thank you Panther.  Got that one too now.  Really do appreciate the recipes.

Chers,

Sheba.

Thanks Panther.

The oven bags have given me renewed inspiration.

Mary

Here are some photos designed to show the size, depth and width of the cooker.

You will note that the depth of the base and lid are identical. If you buy the shallow lid type, a roast chook will NOT fit. A regular sized tin can (like baked beans) can stand up with room to spare once the lid is closed in the full sized cooker/oven - just to give you an idea of the volume. 

If you're going to heat the contents of a tin while it's still in the tin REMOVE THE LID FIRST and sit it in water so the heat transfers through the water and up the sides of the tin OR 

Tip it into an oven bag placed directly in the cooker. The greater the surface area touching the base the quicker it will heat, especially if the lid is closed so the build up of steam can also heat from the top OR

Tip food into a foil tray.

NB  There is a hot spot in the centre of the base so either turn your food before it burns or place a piece of folded foil in the centre or place a foil dish inside the cooker.

Feel free to ask me here or PM me anything about its use, problems you encounter or recipe questions. 

I hope this has been helpful.

TOMATO  &  RICE  CASSEROLE 

Ingredients for 2 Serves

2            Serves of Meat (Optional) - Lamb Chop / Chicken Piece / Turkey Steak.

1/2        Large Onion - sliced.

2            Rashes Bacon - diced.

1/4 tsp Dried Oregano or your favourite herb - Tarragon  / Thyme / Basil.

1  Tin    Crushed Tomato.

3  tbsp  Tomato Sauce.

2   Stock Cubes OR 2 tsp Stock Powder - Chicken / Vegetable.

2   Handfuls Rice.

2   Handfuls Grated Cheese &/Or Parmesan.

METHOD

1.   Put all ingredients except rice and cheese into two oven bags (one inside the other ).

2.   Cook for 1/2 hour, turn and cook 1/2 hour.

3.   Add rice and mix. Cook 1/2 hour.

4.   Check that meat and rice are cooked through. Extend cooking time if needed. This will vary depending on the thickness of the meat and whether the meat was frozen or not.

5.   Serve with cheese and pepper.

BANANA PANCAKES

 INGREDIENTS

1 BANANA - the larger the better.

2 EGGS

 METHOD

1.   Mash banana in a bowl.

2.   Add eggs and beat well.

3.   Pour 2cm of hot water into cooker. Spray foil tray/dish with nonstick oil before adding butter. Float dish in water like a water bath then pour in mixture. 

4.  See notes below for added fruit and nut ideas. Yoghurt served with it is a great idea too.

5.   Cook till set.

6.   AND THEN EAT.

NOTES

1.   For extra taste and to be full until lunch time :-

      A/   Sprinkle with dry fruit & nuts. I like Raisins & Walnuts / Dried Diced Mango & Macadamia Nuts  SEE PHOTO / Dried Apricots Diced & Almonds.

      B/   Serve with your favourite yoghurt.  

      C/   If serving for dessert,  serve with cream &/or icecream. 

2.   Quick and simple to make and super yummy.