CAMP OVEN COOKING IN AUSTRALIA (COCIA®)
WITH 'THE CAMP OVEN COOK' - DEREK BULLOCK
CAMP OVEN RECIPES
PLAIN DAMPER
INGREDIENTS
Two cups self-raising flour
Two teaspoons baking powder
Pinch salt
Milk
METHOD
Combine flour, baking powder and salt in a bowl. Mix in enough milk to make a soft dough. Form into a round shape and place on a well-greased and floured tray. Place in the preheated camp oven and cook for about 30 minutes.
Note: This is a basic recipe for 2 cups of flour. If you want a larger damper then for every cup of flour add one teaspoon of baking powder, eg 5 cups of flour and five teaspoons of baking powder. There is no need to knead this recipe. Simply mix it till combined.
ITALIAN STYLE DAMPER ROLLS - DEREK
INGREDIENTS
Two cups self-raising flour
Two teaspoons baking powder
Pinch salt
Milk
Half cup grated tasty cheese
Half cup chopped sun dried tomatoes
Good sprinkling of Italian herbs
Sliced black olives
METHOD
Mix flour, baking powder, salt, tomatoes, cheese, herbs together in a bowl. Mix in enough milk to make a soft wet dough. Divide into four portions and place on a well-greased and floured tray. Sprinkle some sliced olives on top and place in the preheated camp oven.
Takes about 35 minutes to cook.
RUM AND RAISIN DAMPER - DEREK
INGREDIENTS
Two cups self-raising flour
Two teaspoons baking powder
Pinch salt
Half cup sugar
Cup raisins soaked in rum
Milk
METHOD
Combine flour, baking powder, raisins, sugar and salt in a bowl. Mix in enough milk to make a soft dough. Form into a round shape and place on a well-greased and floured tray. Place in the preheated camp oven and cook for about 30 minutes.
PUMPKIN FRUIT MUFFINS - DEREK
INGREDIENTS
1 1/2 cups self raising flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon mixed spice
1/2 cup sugar
1/2 cup sultanas
1 egg
1/2 cup oil
1/2 cup cold mashed pumpkin
1/2 cup milk
METHOD
Mix together the flour, salt, nutmeg, spice, sultanas and sugar in a bowel. In another bowl beat together the egg, milk, pumpkin and oil. Combine all the ingredients but dont over mix. Place paper muffin cups in the muffin pan and divide the mixture evenly between them
Place muffin tray on a trivet in a preheated camp oven and cook for around twenty minutes
APPLE COBBLER
INGREDIENTS
Half plain cake mix
1 egg
Milk
Tin Pie Apples
Cinnamon
METHOD
Place the apple in well greased pie dish and dust well with cinnamon. Combine the cake mix and egg and enough milk to form a stiff batter. Pour batter over the apple. Place in a preheated camp oven and cook for about 25 minutes. Sprinkle coconut over the cake batter for extra effect and flavour.
CHOCOLATE RUM AND RAISIN MUFFINS - DEREK
INGREDIENTS – Makes 6 large muffins
1 Cup chopped raisins soaked in a ¼ cup of Bundy Rum
1 ¼ Cups self-raising flour
¼ Cup of cocoa powder
½ Cup brown sugar
½ Cup chocolate bits
1 Egg
½ Cup melted butter (If you wish use oil)
½ Cup milk
METHOD
Mix flour, raisins, cocoa, sugar and chocolate in a large bowl. In another bowl mix together beaten egg, melted butter and milk. Pour this mixture into dry ingredients and mix well. Spoon into paper muffin cups in a muffin tray. Place into a moderately hot oven and cook for 20 minutes.
APPLE COBBLER WITH SPICE CAKE - GARY SMITH (USA)
COBBLER
One cup sugar
Third cup flour
One teaspoon nutmeg
One teaspoon cinnamon
Dash salt
Eight cups apples
Three tablespoons butter
Peel and slice apples place apples with all the above ingredients in the bottom of a 12 inch Dutch oven
CAKE
Third cup shortening
One cup brown sugar
0ne egg, beaten
Eight ounce sour cream
Half cup water
One teaspoon vanilla
One teaspoon baking soda
One teaspoon nutmeg
Half teaspoon cloves
Quarter teaspoon salt
Two teaspoon cinnamon
Two cups flour
One can 7-Up or cream soda (7 Up is Lemonade soft drink)
Cream together shortening, sugar, egg, sour cream, water and vanilla. Then add Baking soda, nutmeg, cloves, salt, cinnamon and flour. Beat well and pour in Dutch oven over apple mixture. Pour 7-up over batter. Bake with 10 coals on bottom and 15 on top for 45 minutes.
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FRUIT DAMPER - WEB SUBMISSION
INGREDIENTS
3 cups SR Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon mixed spice
60 grams butter
1 egg
3/4 cup milk
3/4 Cup Sultanas
METHOD
Mix flour, baking powder, salt and spice and rub in butter. Then add egg and milk and mix to soft dough. Shape into round, then score into wedges and bake for about 45 minutes. Put icing on top if desired.
VEGETABLE DAMPER - WEB SUBMISSION
INGREDIENTS
2 cups SR Flour
1 egg added to a cup of milk
2 table spoons oil
1 medium grated carrot
2 finely chopped onion
i cup grated cheese
1 tablespoon chopped chives or other herbs
METHOD
Mix altogether - knead on floured board. Shape into 20cm round, dust with extra flour. Score top into 8 portions. Place in heated camp oven. Cover and cook ib hot coals approx. 35 mins. Serve hot with butter. I also added 1/2 teaspoon baking powder to this recipe. Makes the dampers lighter.
CHICKEN BREASTS IN MUSHROOM - WEB SUBMISSION BY STEVE HUTCHINSON
INGREDIENTS
8 chicken breasts
1 pack dried beef slices (jerky)
8 slices bacon
sa;t and pepper
1 can cream mushroom soup
METHOD
Combine all ingredients in a camp oven and bake for 50 to 65 minutes
MARINATED KANGAROO IN PORT - WEB SUBMISSION BY DARYL ROBSON
INGREDIENTS
1 kg kangaroo fillet
250 ml port
1/2 tespoon crushed garlic
1 medium onion
124 ml beef stock
50 gm butter
METHOD
Finely slice onion. Marinate kangaroo in port, garlic and onion for 2 hours. Drain well, pat dry and season with salt and ground pepper. Reserve marinade. Heat small quantity of oil in camp oven, when hot add kangaroo and cook quickly for 4 to 5 minutes turning regularly until browned. (Its best to serve rare to medium as kangaroo tends to dry out if overcooked) Remove kangaroo and let rest for 5 minutes. Add marinade to oven, boil to reduce, add stock and again reduce. Remove camp oven from heat and whisk in butter to thicken slightly. Cut meat diagonally onto serving plate and spoon over sauce.
This is yummy served with creamy mashed potato and a selection of steamed vegetables and a chunk of damper.
KANGAROO TAIL SOUP - WEB SUBMISSION BY DARYL ROBSON
INGREDIENTS
6 joints kangaroo tail
1 pack french onion soup
Vegetables
Noodles, Macaroni or spaghetti
1 cup split peas
2 onions
1 can tomatoes
Worcestershire sauce
Thickener
METHOD
Place tail in camp oven, cover with water, add soup and bring to boil for 20 minutes. Add split peas and pasta. Continue boiling until it is all cooked. Dice the vegetables and add to mixture. Cook until vegetables are cooked and thicken.
Serve with hot buttered damper
GOLDEN SYRUP STEAMED PUDDING - WEB SUBMISSION FROM BARBARA McLOUCHLAN
INGREDIENTS
Vanilla or buttercake packet cake mix (Cheap one will do)
Golden syrup
METHOD
Make the cake mix as directed but add a dollop of syrup to it. Grease a pudding bowl and pour in a generous amount of golden syrup. (Barbara reckons her family like heaps) Gently pour in a cake mix and seal the top of the basin with greased foil and lock the lid on. Place the basin in the camp oven on a trivet. (3 or 4 egg rings are good) Pour water into the camp oven and boil for 45 minutes or so. Tip out and serve with custard or cream.
YABBY SOUP - WEB SUBMISSION BY DARYL ROBSON
INGREDIENTS
1 kg yabbies
2 medium onions
1/2 leek
1/2 celery
1 carrot
4 tomatoes
1/2 cup tomato paste
1 litre fish stock
100 ml white wine
50 ml brandy
1 bouquet garni
2 cloves
1 tablespoon lemon juice
Dill or fennell sprigs
100 ml cream
2 teaspoons corn flour
METHOD
Wash and dice the onions, carrots, leeks, celery and garlic. Wash and clean yabbies, reserving the heads and shells for the soup. Discard the stomach tube from the yabbies and refrigerate the tails. Melt the butter in a camp oven, add yabby heads and shells and saute until lightly coloured. Add diced vegies and cook for a further 5 minutes, stirring constantly. Add brandy, wine, tomatoes, tomatoe paste, cloves, bouquet garni and fish stock. Bring to the boil and simmer on a low heat for 1/2 hour, skimming regularly to remove surface scum. Strain through a fine sieve into another camp oven. Bring to the boil, add lemon juice and cream and thicken slightly with corn flour. Add salt, pepper, a pinch of cayenne pepper and the yabby tails.
Serve hot
CAMP OVEN FRUIT (CHRISTMAS) CAKE
INGREDIENTS-small.jpg)
1 cup self raising flour
395g tin condensed milk
375g packet dried mixed fruit
Pinch of salt
METHOD
Preheat oven. Mix ingredients together really well, pour into a well greased cake tin. Bake for 45 minutes. Cool in pan.
I know it sounds too easy, but it really does make a very nice cake. The one in the photo has been decorated with pecan nuts and glazed cherries
BUSH STEW - WEB SUBMISSION BY LIANNE WRIGHT
BUSH STEW RECIPE
At home before you leave on your trip in a self sealing glad bag you put
2 carrots chopped anyway you like
2 sticks celery chopped the same
2 tablespoons margarine
1 cup plain flour
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Some lamb chops any sort you like no more than can fit into your camp oven.
1 tin peas (opt) do not drain
1 tin corn (opt) do not drain
1 tin baby carrots (opt) do not drain
1 tin potatoes (opt) do not drain
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When your fire is all coaled up and you’re cooking with wood, instead of gas. Throw your chops in the camp oven and brown a little, about 3 – 4 mins depending on how hot your fire is.
Throw your bag of chopped stuff and flour in. Then throw your tins in water and all. Mix well and if its needs topping up with a little water just enough to cover the mix, then cover it.
Put lid on and check every 10 mins and stir.
Ready in 30mins.
Remember to turn your pot on the coals as one corner burns quicker – it always does!
LAMB SHANKS IN RED WINE - WEB SUBMISSION BY RESCUEBOY
INGREDIENTS
14 Lamb Shanks
Bottle of Red Wine
2 Jars Tomato Paste
2 Chopped Onions
2 Diced Potatoes
METHOD
Place lamb shanks in camp oven with a bottle of red wine and add 2 jars tomato paste. Top up with water to cover the shanks add chopped onions and diced potato put on lid and place on fire to simmer for approx one and a half hours.
Red Wine Sauce - Pour 1/2 bottle red wine in a saucepan add a generous amount of butter bring to the boil and reduce. Pour over lamb shanks.
When served on a bed of wild rice this serves 5 adults and 4 kids
BUNGLEBOORI BREAD - WEB SUBMISSION BY MICHAEL
INGREDIENTS
2 Cups SR Flour
1 Teaspoon baking powder
3 teaspoons sugar
200 gms sultanas
Bottle ginger beer
METHOD
Mix dry ingredients well. Put 300 ml ginger beer into a bowl and mix in dry ingredients spoon ful by spoonful until you have a dry sticky dough. Place into a loaf pan (aluminium one is fine). Put pan into pre-heated camp oven and bake for 20 minutes
EASY LAMB STEW - WEB SUBMISSION BY ROSIE
INGREDIENTS
8 lamb chump chops
1 tin diced tomatos
1 onion, finely chopped
3 carrots, diced
1 packet french onion soup powder
1 splash worcester sauce
1 splash tabasco
METHOD
Chuck everything in camp oven, mix well ensuring chump chops are well covered. Cook 1/2 hr. Yummo with fresh bread or mashed potatos
