No  Boundaries  

Camp Kitchen

Got a recipe or cooking tip to share?  Well, here is your chance to swap kitchen ideas with other camp cooks.  Unfortunately, cooking has become a chore that we would rather forget, but we do have to eat.  Your recipe could be very basic, so what.  Simplicity is what camping and caravanning is all about.  If you are lucky and patient enough to prepare a gourmet for your family, then you have planned well and prepared before time.  With the advent of small freezers and good eskies, prior preparation before you leave or while you are stopped at a site, makes sense and saves time, particularly if you are setting up at the end of a days drive.  Lyn and I often prepare a couple of meals before we go camping.  These we freeze and use as cold packs in the esky instead of ice.  As we use the meal, we replace with ice.  Sounds simple? - it is, saves time and space.  
                                      Time spent camping or caravanning is for all to enjoy.

Menu

Sweet Tooth | Egg in spud | Spicy Beef Nachos | Surprise Vegetable Parcels | Chicken wings Teriyaki  

Ham Steaks with Apricot Glaze | Red wine Marinade | Paprika Butter | Horseradish Butter  

Drunken Steak | Herb and Potato Slice | Red Capsicum and Potato Frittata | Hoi sin Chicken

For a sweet tooth - a Choc-Marshmallow Treat (+ fruit to make it healthy!!) 

1 banana (per person)
A chocolate bar
Pkt marshmallows
Alfoil
Camp-fire coals
 
Without peeling, slice bananas in half lengthwise.  
Sandwich chocolate squares and marshmallows between each two banana halves.
Wrap in alfoil.  Put the wrapped bananas in the coals, (not in the fire) for about five minutes.  (Chocolate and marshmallows should be slightly melted and the banana safely hot.)
Remove from coals, unwrap and enjoy!!

Egg in spud (per person)                                                                                            Menu  

1 washed medium spud
1 egg
Alfoil
Camp-fire coals

Don't worry about peeling the spud (saves time and effort) 

Cut an end off the top that will allow you to dig out the inside with a spoon.  Don't throw out the cut end!  Dig out the inside with a spoon leaving a wall about 5mm - 10mm thick all round the inside.  What you dig out can be used for frying up with some onion or used in a stuffing or anything else your imagination can come up with.  (Let us know so we can use it on this page)  Crack an egg into the hollow.  Replace the cap and wrap the whole thing in alfoil.  Place in hot coals for about 30 mins.  Turn it every now and again.  The spud will bake while the egg cooks inside.  Remove from coals and the whole lot can be eaten, except the alfoil.  Just keep an eye on the kids cause these will be hot.
Variation - Substitute an orange in lieu of the potato.

Spicy Beef Nachos                                                                                                   Menu

1 tablespoon oil
1 onion finely chopped
2 cloves garlic finely chopped  
500 gm mince
400 gm can kidney beans drained
390 gm jar nachos sauce
230 gm pkt corn chips
2 cups tasty cheese grated
1 avocado diced  
1 tablespoon chopped fresh parsley

Heat oil in pan sauté` onion and garlic until tender. Add mince brown well over high heat .breaking up well. Add beans and topping simmer 10 mins.
Arrange corn chips in heat proof dish top with mince, then cheese.
Place under hot grill for 3 to 4 mins until cheeses has melted. Top with avocado and parsley before serving. If you don't have a grill place in a fry pan with lid until cheese has melted

Surprise Vegetable Parcels                                                                                        Menu

2 bacon rashers chopped
3 cups cooked quick cook wheat or brown rice
2 tablespoons chopped parsley
3 carrots quartered
6 small pieces cauliflower
6 small pieces broccoli
30 gm butter
1 clove garlic
1 teaspoon dried basil leaves
1 cup grated tasty cheese
 
Cut 6 pieces foil about 24cm x30cm. Fry bacon till crisp drain and combine with wheat or rice and parsley divide between foil pieces. boil or steam vegies until just starting to tenderise do not cook more than 5 mins. divide vegies over wheat mixture. Mix butter with garlic and basil, spread a little onto each parcel of vegetables, sprinkle with cheese. Wrap parcels tightly BBQ until cheese is melted and vegetables are as tender as desired.
Vegetables can be changed to suit tastes.

Chicken wings Teriyaki                                                                                            Menu

2 kg chicken wings
1/2 cup teriyaki sauce
2 tablespoons oil
1 teaspoon grated green ginger
2 cloves garlic crushed
2 tablespoons dry sherry
2 tablespoons honey
1/4 teaspoon sesame oil
1/2 teaspoon five spice powder
1 tablespoon sesame seeds toasted

Combine teriyaki sauce , oil ,ginger, garlic, sherry , honey, sesame oil and spice powder in shallow dish . Add wings marinate several hours or overnight refrigerated BBQ over medium heat until cooked through. Baste while cooking with remaining marinade Serve sprinkled with sesame seeds.

Hint - when travelling I carry jars of minced garlic and ginger much easier to use on the road .

Ham Steaks with Apricot Glaze                                                                                 Menu

6 ham steaks
1/2 cup apricot jam
1/2 teaspoon cumin powder
1/4 French dressing
1 tablespoon dry sherry

Heat jam, cumin, dressing sherry in pan pour over steaks, marinate several hours or overnight refrigerated. BBQ ham steaks on both sides until heated through.  serves 6

Hint - If you put a sheet of non - stick baking paper on bib before cooking chicken wings or ham steaks which have been marinated this will stop them sticking and leave BBQ clean .

Hint - Marinades can be made up before leaving home in a small jar saving the need to carry many ingredients.

Red wine Marinade                                                                                                   Menu

1/4 cup dry red wine
1/4 cup olive oil
1 clove garlic crushed
2 teaspoons chopped fresh thyme

Combine all ingredients marinate beef steaks for several hours or overnight , brush with marinade during cooking.

Paprika Butter                                                                                                         Menu

Butter suitable for most meats and poultry, It can be made up to a week ahead.

250 gm butter softened
1tablespoon paprika
1 tablespoon tomato paste

Combine all ingredients in bowl ,spoon into piece of foil,  wrap firmly shape into a sausage. Refrigerate until firm. Slice off a piece and top your BBQ meat. Yummy !

Horseradish Butter                                                                                                  Menu

Suitable for beef or lamb
250 gm butter softened
1 tablespoon horseradish cream
1 tablespoon English mustard
 
Combine all ingredients in bowl, spoon into piece of foil, wrap firmly shape into sausage .Refrigerate until  firm . Slice off a piece and top your BBQ meat.

Drunken Steak                                                                                                        Menu

4 Steaks of choice

Drunken Marinade
3/4 cup beer (yes, you may drink the rest!)
1/4 cup Worcestershire sauce
1/4 cup tomato sauce
2 cloves crushed garlic

To prepare marinade put beer sauces and garlic in a large shallow dish , add steaks cover and allow to marinade for 1 hour at room temperature or overnight in refrigerator. Preheat BBQ , drain steaks reserving marinade. Cook steaks on lightly oiled BBQ , brushing with marinade, cook 3 to 4 min each side or until cooked to your liking. Serve with a salad and crusty bread.

Hint - On the road marinate steaks in a large lock seal plastic bag works well  remember to turn over during the marinating time.

Potato and Herb Slice                                                                                              Menu

5 potatoes peeled diced and cooked
1/4 cup of chopped dill
1 tablespoon snipped chives
1/4 cup tasty grated cheese
5 eggs
3/4 cup milk
seasonings to taste

Arrange potatoes in base of lightly oil pie dish . Sprinkle herbs and cheese evenly over potatoes .
Whisk eggs with milk and seasonings. pour over potatoes. Bake in a moderate over 25 to 30 mins or until firm.
Allow to cool slightly . Serve warm or cold with a salad or vegetables.