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Herb and Spice Blends

Herb and Spice Blends

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...

Honey & Soy Chicken

Honey & Soy Chicken

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...

Slow Cooked Spicy Beef & Kidney Bean Stew

This recipe is best prepared earlier to develop the flavours.  Ingredients: 1 Tablespoon Olive Oil 600 g diced gravy beef or chuck steak 1 Tablespoon Plain Flour 2 Brown Onions, chopped 2 – 3 Cloves Garlic, finely sliced or crushed 1 small knob of Ginger, finely sliced or grated 2 x 400g can Red Kidney Beans, rinsed & drained 2 x 400g cans diced tomatoes 1 Tablespoon ground Coriander 1 Tablespoon ground Cumin 1 Tablespoons Chilli Powder 1.5 cups beef stock Method: Heat the oil in a large saucepan over...

Spiced Rice Salad

Spiced Rice Salad

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 riceI - 2 cups frozen or fresh peas1 - 2 cups celery chopped1 green capsicum1 small onion chopped1 - 2 carrots grated   Dressing:  Half cup good olive oil3 tablespoons vinegar1 - 2 tablespoons soy sauce 2 teaspoons curry powder1 teaspoon salthalf to full teaspoon celery seedshalf cup sugar   Method: Combine rice & vegetables then pour the dressing on...

Beetroot & Pumpkin Salad

Beetroot & Pumpkin Salad

Ingredients 4 medium sized beets with skin & tops intact 500g pumpkin, peeled & chopped ¼ cup Parsley, chopped Small handful of Sunflower Kernels  (optional) Dressing 1/3 Cup Olive oil 2 Shallots or Spring Onions 1 Tablespoon Dijon Mustard 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...