Beef & Veggie Camp Oven Stew

Beef & Veggie Camp Oven Stew

by | Oct 5, 2022 | All Recipes, Camp Oven, Mains, Recipes

The only camp oven stew recipe you will ever need! Delicious, easy and cooks while you chat around the camp fire. Perfect!

Ingredients:

  • 1 kg diced beef
  • Chopped/cubed veggies (as many as you like/will fit)
  • 3 tbsp. arrowroot flour
  • Oil for browning beef
  • 1 cup red wine (optional)
  • Beef stock/bone broth (liquid or powder)
  • 4 cups water (total including liquid from broth)

Seasoning

  • 2 tsp. turmeric
  • 3 tsp. salt or Herbamere or to taste
  • Cracked pepper to taste
  • Garlic powder to taste
  • Onion powder to taste
  • 2 tsp. curry powder

 

 

  1. Chop the veggies and put them into a bowl for later.
  2. Preheat the camp oven.
  3. Place the beef into a bowl, add 1 Tbsp. arrowroot flour and seasoning (including stock if it’s a powder) and stir to combine. Or place in a large ziplock bag and shake to combine.
  4. Place camp oven on hot coals and heat oil and then brown meat for a couple of minutes, stirring regularly.
  5. Add veggies to the camp oven and stir. Leave on hot coals.
  6. Pour in water (and stock if using liquid) and wine, leave the lid off and let simmer for 30mins. If bubbling too much, remove from the direct coals.
  7. After 30 mins check and top up the water if needed. Taste and adjust seasoning if needed. Cover and leave for a further 30mins. Sometimes we leave it on the coals, other times we set it aside as it’s already hot enough. Each time it’s different.
  8. Remove the camp oven from the heat, stir well and make sure everything is cooked to your liking.
  9. Add remaining arrowroot flour to a cup with a little water to make a slurry.
  10. Add to stew and stir to combine. Let it simmer until thickened.
  11. Optional: add some sour cream to serve
Camp Oven Stuffed Pumpkin

Camp Oven Stuffed Pumpkin

by | Sep 25, 2022 | All Recipes, Camp Oven, Mains, Recipes, Vegetarian

My prize winning stuffed pumpkin recipe is now yours to replicate 🙂 This delicious recipe came about at Burrum Heads when we were staying on our friends property, Burrum Shores (which you can book on Hipcamp!) It’s so good it came in second place in the weekly camp oven cook off! Be creative and stuff it with whatever veggies you have on hand. Let me know how you go.

Ingredients: (I’m not giving exact amounts as it will vary according to taste, size of pumpkin, how many pumpkins etc)

  • Butternut Pumpkin, halved with the seeds and the insides scooped out (scoop more if you want to stuff it more, less if you want more pumpkin)
  • Thinly sliced potato
  • Thinly sliced carrot
  • Green beans
  • Cream
  • Crushed garlic
  • Herbamere (or salt and pepper)
  • White wine

Method:

  1. Layer your sliced potato, carrots, and beans in the pumpkin
  2. Combine cream, garlic, wine, herbs & spices
  3. Pour cream mixture over the veggies
  4. Cook in camp oven with coals on top for about 45 minutes. We pop it onto the coals for 5-10 minutes at the start and then remove it and set it aside, leaving hot coals on top
  5. After about 45 minutes, check and if soft and browning well, add cheese
  6. Put back in camp oven with coals on top for further 30 minutes or until cheese is brown and bubbly
Calamari ADU Style

Calamari ADU Style

by | Jan 11, 2022 | All Recipes, Mains, Recipes, Uncategorized

We are very new to this whole cooking squid thing, but with a few tips from a pro named Malcolm from the Point Turton Caravan Park, we’ve nailed it! We now make the BEST calamari ever. Yep, better than from your fav seafood restaurant! Sure, it’s a big call, but we are willing to make it!

INGREDIENTS: (the amounts vary according to how many tubes you are prepping)

  • Squid tubes, cleaned
  • Kiwi Fruit
  • Rice Flour
  • Eggs
  • Seasoning of choice. We like garlic powder, onion powder and Herbamere.
  • Avocado oil to fry (deep or shallow). You can use any oil but we love the flavour of this oil

PREPARATION:

To be fair, we’ve only done this with fresh squid that we’ve just caught. We’ve also been told that if you ‘karate chop’ the squid, it will be more tender.

  1. Freeze it. This is SUPER important. Even if you’re going to eat it later that day. Freeze it for as long as you can. Whole in tubes is fine. We often freeze them in the plastic bag we put them in after we’ve cleaned them.
  2. Take them out of the freezer and slice them up into your desired thickness. We like ours pretty thin.
  3. Smoosh up some kiwi fruit and leave the rings to marinate in the kiwi fruit for at least half an hour but not too long! See note below.
  4. Place some rice flour into a bowl and stir in your seasoning.
  5. Crack an egg or two into another bowl and whisk.

Chris and I do this next part together so his fingers get all eggy and mine stay dry!

6. Dip the rings into the egg. (Chris’s job)
7. Transfer them into the flour. (Chris’s job)
8. Roll until well coated.
9. Heat your oil until quite hot and then fry the squid in batches.
10. Make your friends try it and tell you how AMAZING you are at cooking calamari!

 

 

PLEASE NOTE: DO NOT marinate in the kiwi fruit for too long. We left it overnight and until lunch the next day once and it turned to absolute mush. Whoops!

Camp Oven Chow Mein

Camp Oven Chow Mein

by | Nov 20, 2021 | All Recipes, Camp Oven, Mains, Recipes

This healthy and delicious Chow Mein, cooked in the camp oven is quick, easy and somehow more satisfying than any other chow mein you will even taste. Try it and see! This is a low carb/keto meal which is why there are no noodles. Please add them if you like!

Ingredients:

  • 1 Tbsp. olive oil
  • 500-600g beef mince
  • 2 garlic cloves crushed
  • 1 large onion, diced
  • 2 large carrots, diced
  • 1/2 large cabbage cut in half, finely sliced
  • 1 1/2 Tbsp. curry powder
  • 1 Tbsp arrowroot flour (optional to thicken)
  • 1 cup beef stock/bone broth
  • 1/2 cup oyster sauce
  • 1 Tbsp. soy sauce

METHOD:

  1.  Preheat camp oven.
  2. Heat oil, add mince and onion and stir until beef is browned.
  3. Add curry powder & arrowroot flour (if using) and stir for about 1 minute .
  4. Add stock/broth and sauces and stir for about 2 minutes.
  5. Add carrots and cabbage and cook, stirring for about 15 minutes until the liquid has mostly evaporated and the cabbage is soft.
  6. Serve and enjoy!

 

Air Fryer Garlic Butter Salmon

Air Fryer Garlic Butter Salmon

by | Oct 18, 2021 | Air Fryer, All Recipes, Mains

Deliciously healthy, keto salmon with a buttery, Parmesan coating cooked mess-free in the air fryer. Um – yes please!

Ingredients:

  • 250g salmon fillets, skin off (2 large pieces)
  • 2 Tbsp melted butter
  • 2 Tbsp Parmesan cheese, crumbled or grated
  • 1 Tbsp minced garlic
  • salt and pepper to taste (I use Herbamere)

Method:

  1. Season salmon with salt and pepper.
  2. Mix the melted butter, parmesan cheese and minced garlic together in a small bowl until combined.
  3. Place the salmon fillets into your baking dish (or onto the tray) and then carefully spoon the parmesan mixture on top of them.
  4. Place the baking dish in the air fryer, and set the temperature to 180C and cook for 5 minutes.
  5. After the 5 minutes, check to make sure it’s ready and if not, add another minute or two. Be careful not to overcook the salmon as it will continue to cook for a while after the air fryer stops.
  6. Serve it up! I love to serve mine with my Zucchini Egg Salad
Quick & Easy Lamb Ragu

Quick & Easy Lamb Ragu

by | Sep 6, 2021 | All Recipes, Mains, Recipes

This is a delicious and easy way to use up your leftover lamb. In fact, it’s so tasty, it’s worth buying some if you don’t have any in the fridge!

Ingredients:

  • 2 Tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 bunch bok choy, rinsed and chopped
  • 3 Tbsp crushed/minced garlic (or to taste)
  • 500-800g g cooked lamb leftovers cut into small pieces
  • 400g tin of chopped tomatoes or 350 ml passata
  • 300 ml chicken broth or stock
  • 2 large bay leaves
  • Herbamere, or salt and pepper
  • 250 g pasta ( we use konjac pasta)
  • Parmesan to serve

Method:

  1. Heat olive oil in a large frying pan and sauté onion over a gentle heat with a lid on for 5 minutes until translucent, stirring occasionally.
  2. Add the lamb and garlic and cook for a further 3 minutes over a low heat.
  3. Add the chopped tomatoes (or passata), stock, bay leaves, and seasoning. Turn up the heat until it boils.
  4. Reduce the heat and simmer (lid off) for 15 minutes or until the sauce has thickened.
  5. Meanwhile, cook your pasta and drain.
  6. When the ragu is ready, remove bay leaves and mix the pasta with the sauce.
  7. Serve with grated parmesan cheese.

 

Tips:

  • Replace bay leaves with a couple of sprigs of rosemary or thyme
  • Add other veggies (use whatever is in the fridge!)
  • Add a splash of red wine