Spicy Potato & Leek Soup
This thick & creamy soup is both Vegan & Dairy friendly and is one of my favourites. I adjust the amount of Chillies used according to taste, or you could omit completely. Occasionally I have added a half can of Coconut Cream or Milk to change it up a bit, but it is perfect as is, so flavorsome!
Ingredients:
6 – 8 Potatoes (Desiree, Pontiac or Sebago), peeled & chopped coarsely
3 – 4 cloves Garlic, minced
2 – 3 Leeks, cleaned & sliced thinly
2 teaspoons dried Thyme (or a few sprigs of fresh)
Small bunch of chives, chopped finely
Bay leaf
Glug of Extra Virgin Olive Oil
2 – 5 Chillies (depending on your own taste)
3 – 4 cups of Vegetable Broth
Salt & freshly ground Black Pepper to taste
Method:
SEASONED SALTS
Most of the following Salt Recipes are made using Himalayan Salt, however feel free to substitute with Kosher, Celtic or any Natural Sea Salt that takes your fancy, just try to keep it as natural as you can for best results.
Natural Sea Salts are not only very beneficial to one’s health, they taste absolutely delicious & blend beautifully with herbs & spices to produce some amazing, lip smacking Seasonings.
For every 4 tablespoons of Himalayan Salt, add 1 tablespoon of dried herbs.
ITALIAN SALT BLEND
Half cup or 8 tbsp. Himalayan Salt
1 tsp dried Basil
1 tsp dried Marjoram
1 tsp dried Oregano
1 tsp dried Rosemary
1 tsp dried Thyme
1 tsp Garlic powder
LEMON PEPPER SEASONING
6 tbsp. freshly ground Black Pepper
5 tbsp. Himalayan Salt
8 tbsp. pre-dried Lemon Zest
When pre-drying zest, it is best to lay the zest on a single layer of waxed paper & left to air dry for a day or two, till it becomes brittle to touch.
TARRAGON SALT
Tarragon is a slightly sweet & flavorsome herb used mainly in French Cooking.
Tarragon can be difficult to preserve, it can’t be dried & if preserving it in vinegar or syrup, you will lose its colour, so it is best use fresh to retain its full flavour. Try to only make up as much as you need for your recipe.
Tarragon Salt is a wonderful addition to any fish or chicken dish as well as salads & grilled foods.
Simply mix Tarragon leaves with either Himalayan or Celtic Sea Salt, grind in a mortar & pestle till well combined. For a little extra flavour, I like to add a little pre-dried Lemon Zest, especially when using as a rub for fish.
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Herb & Spice Blends
Camp cooked food doesn’t have to be boring, especially if you plan ahead.
Lots of foods can be prepared well before your camping trip, labelled & stored in glass/ plastic sealed containers or zip lock bags, for up to two months or more.
Here’s a few of our favourite Herb & Spice Blends, including Meat Rubs.
For best results, season well prior to cooking.
TACO SEASONING
2 tsp Chilli powder
1 tsp Cumin
1 tsp dried Cilantro
1 tsp Onion powder
1 tsp Garlic powder
Half to 1 tsp Paprika
1 tsp dried Oregano
Pinch of Cayenne Pepper (more depending on taste)
Salt & Pepper to taste
MOROCCAN CHERMOULA SPICE MIX
This is a wonderful blend to use with Fish, Poultry or Lamb. Can be mixed with lemon juice & a little Olive Oil to make a paste or used dried to sprinkle over Vegetables, Rice or Cous cous.
1 tbsp. dried Onion
1 tbsp. dried Turmeric
1 tsp ground Coriander Seeds
1 tbsp. dried Garlic
Half tsp dried Cumin
1 tsp Paprika
1 tsp dried Parsley
1 tsp dried Cayenne
1 tsp freshly ground Black Pepper
Half tsp ground Cinnamon
Quarter tsp ground Ginger
Pinch of ground Cloves
GARAM MASALA
A simple spice to add to curries or Butter Chicken
2 tsp ground Coriander
1 tbsp. ground Cumin
2 tsp freshly ground Black Pepper
2 tsp ground Cardamom
Half tsp ground Cloves
Half tsp ground Nutmeg
1 tsp ground Cinnamon
Half tsp ground fennel Seeds
STEAK SEASONING
2 tbsp. freshly ground Black Pepper
2 tbsp. Himalayan Salt
1 tbsp. ground Garlic
1 tsp Curry powder
4 tbsp. dry mustard powder
1 tsp Chilli powder
Half tsp Cayenne (optional)
CAJAN SPICE MIX
2 tbsp. Paprika
2 tbsp. dried Cayenne
2 tbsp. dried Oregano
2 tbsp. Onion powder
2 tbsp. Garlic powder
1 tbsp. dried Cumin
1 tbsp. Himalayan Salt
1 tbsp. freshly ground Black Pepper
CHICKEN SPICE RUB
3 tbsp. ground Cardamom
3 tbsp. ground Ginger
2 tbsp. ground Turmeric
2 tbsp. ground Cumin
2 tbsp. ground Coriander
1 tbsp. ground Allspice
3 tbsp. freshly ground Black Pepper
2 tbsp. Cayenne
1 tsp ground Cloves
SPICED MEAT RUB
4 tbsp. Himalayan Salt
1 tbsp. freshly ground Black Pepper
1 tbsp. dried Onion
Half tbsp. dried Garlic
Half tbsp. Chilli powder
Half tbsp. dried Thyme
Half tbsp. dried Rosemary
Half tbsp. crushed fennel seeds
BARBECUE MEAT RUB
4 tbsp. Himalayan Salt
1 tbsp. brown sugar
2 tbsp. Hungarian Paprika
2 tbsp. Garlic powder
2 tbsp. Onion powder
2tsp dried Basil
1tsp dried Coriander
1 tsp ground Savory
1tsp dried Thyme
2 tsp freshly ground Black Pepper
Pinch or two of dried Cumin
CURRY POWDER
4 tbsp. Paprika
2 tbsp. Cumin
Half tbsp. Fennel powder
1 tbsp. Fenugreek powder
1 tbsp. ground Mustard powder
Half tbsp. ground Chilli
1 tbsp. ground Coriander
2 tbsp. ground Turmeric
Half tsp ground Cinnamon
Half tbsp. ground Cardamom
SEAFOOD SEASONING
3 tbsp. Himalayan Salt
2 tbsp. ground Celery Seed
1 tsp dry Mustard powder
1 tsp ground Chilli
1 tsp freshly ground Black Pepper
1 tsp ground Bay Leaves
1 tsp Paprika
Half tsp ground Cloves
Half tsp ground Allspice
Half tsp ground Ginger
Quarter tsp ground Cardamom
Half tsp ground Cinnamon
CHILLI SEASONING
4 tbsp. Chilli powder
2 tbsp. Garlic powder
2 tbsp. Onion powder
2 tbsp. dried Oregano
1 tbsp. Paprika
2 tbsp. dried Cumin
Half tbsp. dried Thyme
RANCH MIX
This simple blend can be added to mayonnaise as a dressing or to Sour Cream for a dip.
5 tbsp. Himalayan Salt
4 tsp freshly ground Black Pepper
2 tbsp. dried Parsley
3 tsp Garlic powder
4 tsp Onion powder
1 tsp dried Thyme
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Clams in the half Shell
There are many ways to cook Clams in the half Shell… they can be grilled, baked, steamed, broiled, buttered & served raw, with a range of toppings including Pancetta, Bacon or a Vegetable mixture. This is a basic recipe, but feel free to let yourself go a little & have fun with it, get creative & make your own toppings with some of your favourite flavors.
Ingredients:
10 – 12 Large Chowder Clams (scrubbed, rinsed, sand & grit removed)
Quarter cup of Dry White Wine
Half cup of butter
3 tablespoons Onion (diced finely)
1 clove Garlic (minced)
2 tablespoons chopped fresh Parsley
1 tablespoon Lemon juice
1 cup Breadcrumbs
1 tablespoon of Clam juice (or cooking liquid from steaming the Clams)
Salt & freshly ground Black Pepper
Quarter cup Parmesan Cheese
Method:
Corned Beef & Cabbage
1 cup Kosher Salt
1 cup Brown Sugar
1.5 tablespoons whole Coriander
1.5 tablespoons whole Mustard Seeds
1.5 tablespoons whole Black Peppercorns
1.5 tablespoons whole Allspice
4 sprigs fresh Marjoram
4 springs fresh Thyme Leaves
2 Bay Leaves
1 (2.5 – 3 pound) brisket
3 tablespoons extra virgin olive oil
1 Onion, halved
6 Carrots, coarsely chopped
1 head Celery including leaves, coarsely chopped
1 head Garlic, halved
3 springs fresh Marjoram
1 small Cabbage cut into 6 – 8 wedges
Herbed Root Vegetables (recipe follows)
Method
Herbed Root Vegetables
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher Salt and freshly ground Black Pepper
Herb Butter
Half pound unsalted butter, softened
Half cup mixed chopped fresh herbs like Thyme, Mint, Chives, Parsley or Chervil.
Kosher Salt and freshly ground Black Pepper
Herb Butter
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Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 large onion, finely chopped
1 medium stalk celery, finely chopped
2 tablespoons plain flour
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1 tablespoon tomato paste
1L (4 cups) fish stock
250ml (1 cup) white wine
400g green prawns, shelled, tails on, deveined
1kg mixed seafood (such as white fish fillet cut into 2cm cubes, mussels, calamari and scallops)
2-3 teaspoons lemon juice
100ml thin cream
1 tablespoon chopped flat-leaf parsley
Crusty bread, to serve
Method
1. Heat the oil and butter in a pan over medium-low heat. Add the onion and celery and sweat for 2-3 minutes until softened.
2. Add the flour, cayenne pepper and paprika and cook, stirring constantly, for 1-2 minutes. Add the tomato paste and then cook for a further minute.
3. Gradually add the fish stock, then reduce heat to low and simmer for 5 minutes. Set aside to cool slightly, blend in batches, and then return to the pan.
4. Place the white wine and 250ml water in a pan over medium-low heat and bring to a simmer. Add the prawns and seafood, cover and simmer for 5 minutes. Strain the seafood, discarding the liquid. (Make sure you also discard any mussels which have not opened.)
5. Gently reheat the soup, and add the cooked seafood, lemon juice and cream. Stir to combine.
6. Ladle the bisque into bowls, garnish with chopped flat-leaf parsley and serve with plenty of fresh, crusty bread.
Serves: 10
1 cup (250ml) dark beer
Preparation: 30 min Cook: 15min Ready in: 45min
Prep time – 45 mins
Cook time – 50 mins
Total time – 1 hr & 35 mins
Servings – 8
Pastry Crust Ingredients
3½ cup (15 oz/420g) all-purpose flour
Filling Ingredients
8 cups peeled, sliced apples (about 5-6 big apples)
Topping Ingredients
1 egg, beaten
Method
This is such an easy recipe to prepare in advance, pop into a zip lock bag & throw it in the esky! By the time you get the camp site set up, these babies will be perfectly marinated & ready to throw on the grill.
Ingredients
1 kg small Chicken pieces - wings etc
⅓ cup honey
⅓ cup soy sauce
3 cm knob of ginger - peeled & finely grated
2 cloves garlic - peeled & crushed
2 small dried chillies - chopped (optional)
Sesame seeds
Method
Combine ingredients into a large zip lock bag, seal & refrigerate overnight.
Cook on hot plate or grill for 15 - 20 mins, turning once, till juices run clear.
Sprinkle with Sesame Seeds & serve with salad or just enjoy as a snack!
This recipe is best prepared earlier to develop the flavours.
Ingredients:
Method:
Add the beans, keeping the heat on low, simmer, uncovered, stirring occasionally for around 30 minutes or until the sauce thickens.
Pour into warmed bowls & serve with some Aussie Damper.
Enjoy!
Note: If cooking this recipe in a camp oven on an open fire or hot coals, be sure to check & stir regularly, to avoid burning.
Have plenty of paper towels or napkins on hand for sticky fingers!!!
Ingredients
2 racks of American or Aussie style pork ribs
Marinade
1 cup of rum (Bundy rum is best)
2 cans Coca-Cola
300 ml tomato sauce
Tabasco sauce - a good dash or two
2 cloves of garlic crushed
4 Tablespoons Hoisin sauce
Method
Mix all the marinade ingredients in a bowl then place ribs in baking dish and cover with marinade, cover with foil and refrigerate overnight.
No fridge – no worries – simply place the marinade & the ribs in a large zip locked & pop it in the esky.
Too cook, remove the ribs from the marinade, cover with foil and bake in oven at 160°C (or on a BBQ with a hood) for 1.5 hours, turning ribs over once during the cooking.
Next place the ribs on a hot grill for five minutes each side, baste with the remaining marinade, for a lovely charred & caramelized flavor. Enjoy!
]]>Such a simple & tasty recipe that can be served hot or cold, as a main or a side dish and adapted to suit individual's tastes.
Ingredients:
3 cups cooked rice
I - 2 cups frozen or fresh peas
1 - 2 cups celery chopped
1 green capsicum
1 small onion chopped
1 - 2 carrots grated
Dressing:
Half cup good olive oil
3 tablespoons vinegar
1 - 2 tablespoons soy sauce
2 teaspoons curry powder
1 teaspoon salt
half to full teaspoon celery seeds
half cup sugar
Method:
Combine rice & vegetables then pour the dressing on & mix well.
I like to throw in a handful of sunflower seed, pumpkin seeds or sesame seeds prior to serving.
Serve hot or cold.
]]>A very easy marinade for prawns, delicious & succulent cooked on the barbecue.
Ingredients
30 uncooked (raw) prawns, Tiger or King, peeled & deveined
125ml (1/2 cup) olive oil
1 tablespoon Dijon mustard
3 cloves garlic, crushed
Juice of 1 lemon
Juice of 1 orange
1 teaspoon dried basil
2 tablespoons white wine (optional)
Method
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil & white wine. Add the prawns & stir to coat. Cover & refrigerate for 1 hour.
Heat barbecue to high heat.
Thread prawns onto skewers and cook on barbecue for 3 to 5 minutes, turning once & basting with remaining marinade.
Enjoy!
]]>This is one of the easiest camping recipes, we prepare ours before we go & store in zip lock bags in the esky. The kids love making their own, adding different ingredients depending on their taste buds.
Ingredients
Method
Crack your eggs into a zip lock bag, seal & shake well.
Add the other ingredients, don’t forget to season with Salt & Pepper or your favourite Spice, re-seal, give it another shake. Depending on the temperature of your camp oven, it's best to double bag into another zip lock bag.
To cook, pop it into a boiling pot of water (seal to the top) over the campfire for around 10 minutes.
Just watch carefully, you may have to move the bags around a bit to prevent them sticking to the sides of the pot, depending on how many you are cooking at once & the size of the pot.
To serve, simply unseal, tip out on to a plate & enjoy!
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A very simple recipe using beer which produces a lovely light batter.
Combine the flour, sugar, baking powder & salt in a large bowl. Pour in the egg, beer & melted butter & whisk until blended. If you don’t have a whisk handy, as fork is fine.
Heat a flat based skillet over medium heat. Use a little extra butter on the skillet before spooning about ¼ cup of the batter (per pancake) onto the pan. Once bubbles appear on the top, flip to cook the other side.
Serve with your favourite pancake topping & enjoy!
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1 banana for each person
Chocolate (in this recipe, we've used left over Easter Chocolate)
crushed nuts & maple syrup (optional)
Method:
Cut wedge length ways through skin and approx 1/3 of the way into the banana.
Fill the gap with chocolate pieces.
Replace banana skin over chocolate filled wedge (eat the wedge of banana!)
Wrap choc-filled banana in foil.
Heat on coals, on BBQ plate or in camp oven until banana is cooked and chocolate melted (approx 10 minutes).
Eat while warm.
TIP: Use BBQ plate or camp oven if possible to reduce the chance of getting ash in your bananas.
]]>Ingredients
Method
Combine the milk & eggs & mix well.
Pour over the flour & mix gently, don’t over mix or the pancakes won’t rise.
Put a flat based pan on medium heat, add a bit of butter & pour in enough of the batter for one pancake.
Once bubbles appear, flip the pancake & cook another minute.
If cooking pancakes on an open fire, watch they don’t burn, as they do cook very quickly.
Feel free to add toppings such as Maple Syrup, Fresh Blueberries, Strawberries, Ice cream or Honey.
Ingredients
Dressing
Method
Preheat the oven to about 200° C or stoke the fire & get your camp oven warm.
Place the beetroot onto a sheet of baking paper, drizzle with oil & season with salt & pepper. Wrap up tightly & place in oven for 45 – 50 mins. If laying your wrapped beets in foil over hot coals, check regularly, by piercing a skewer into the beet, as they may not take as long to cook over coals.
Once cooked, cool, peel & slice the beets.
Cook the pumpkin on a grill for around 5 – 10 minutes.
Dressing
Place ingredients into a bowl, whisk well & season to taste.
Serve
A great compliment to this simple salad - handful of Baby Spinach, sprinkle with Sunflower Kernels & Parsley, drizzle with dressing, serve & enjoy!
]]>Ingredients:
2 cups self-raising flour
1 Tablespoon butter or margarine
1/2 teaspoon salt
approx. 1 cup water
1/4 cup milk
Method:
Ideally, sift flour and salt into a large bowl.
Rub the butter through the flour until you get a 'crumbly' mixture.
Gradually stir in water and milk
Cover hands in flour and knead the bread on a floured surface until fairly smooth. Shape into a ball and flatten slightly.
Allow to stand for 5-10 minutes
TO COOK
1. Put a piece of greased foil or baking paper in the camp oven & place the damper on it.
2. With the lid on securely, place coals on the lid for even heat distribution.
3. It should take about 30 minutes to cook & a nice golden brown colour when ready. Give it a 'tap' on the top and bottom. It will sound hollow when cooked.
NOTE: Damper may be ready sooner, or take much longer than 30 mins - check at 20 mins and every 10 mins after that.
Damper Tips
1. It is important to get air through the mixture.
2. You may need slightly more or less water than the ingredients suggest. The mixture should be firm, not too wet & able to hold its shape.
3. If you score the dough deeply with a knife, it will cut more easily into segments once cooked.
4. Never try to cook damper over flames - you always need coals.
5. Damper tastes great when smothered with butter or drizzled with golden syrup, and is best eaten while hot.
More Damper Tips
1. Measure and mix dry damper ingredients together before leaving home. Store in an air-tight container or in a plastic zip lock bag ready for use when you want it. Takes up less room than packing all the ingredients separately & saves time in preparation.
3. Stale damper or bread can be 'revived' by moistening with a little water, wrapping it in foil and heating in the camp oven.
]]>Such a simple recipe & only three ingredients!!!
Ingredients
Method
Place all ingredients into a bowl & mix to a soft dough. Add a little more flour if the mixture is too sticky.
Place on floured surface, roll out or flatten till about 4cm thick, use a scone cutter, glass or cup to cut the circles.
Place in pre heated and greased (we use baking paper) camp oven and cook for 10-12 minutes until golden brown.
Makes about 15-20
Serve with jam & whipped cream or whatever takes your fancy. Enjoy!
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