Classic recipes to try at your next campfire cookup!
Camp Oven Stew
TOTAL TIME: 2 hrs
SERVES: 4
INGREDIENTS
- 1tbsp olive oil
- 1kg chuck steak, diced
- 1 onion, diced
- 3 cloves minced garlic
- Salt and pepper
- 3 tbsp tomato paste
- 2 tbsp plain flour
- 300ml beef stock
- 6 small potatoes, diced
- 3 carrots, diced
- Water as needed.
METHOD
Heat the oil in a Dutch oven or campfire stove. Add the beef and brown on all sides, around 10 minutes.
Add onion and garlic, cook until soft and translucent, about 5 minutes. Season well with salt and pepper and stir in tomato paste to coat.
Sprinkle flour over the beef mixture and toss to coat and slightly brown.
Slowly stir in the beef stock. Add enough water so that the liquid level is 3cm above the beef mixture.
Cover and cook over a fire for around one hour, stirring occasionally.
Add potatoes and carrots and cook until tender, around 20 minutes.
Season to taste and serve.
CHEEKY BLT BREKKY SCONES
TOTAL TIME: 45 mins
SERVES: 4
INGREDIENTS
- 2 cups self-raising flour
- ½ tsp salt
- 1 tsp sugar
- 1 tbsp butter
- ½ cup milk
- ¼ cup water
- 1 egg
- Shredded lettuce
- 4 cheese slices
- 4 eggs, fried
- 250g middle bacon, fried
- 2 tomatoes, sliced
- Salt and pepper
- Mayonnaise and tomato sauce, optional.
METHOD
Get the campfire ready with some hot coals.
Sift flour and salt into a bowl, add sugar, and mix.
Rub in the butter until the mixture resembles breadcrumbs.
Mix milk, water, and egg in a separate bowl.
Add most of the liquid to the breadcrumb mix and form a soft dough, adding more liquid if needed.
Put on a floured board and mould into a round shape and pat to 2cm thickness.
Cut into squares with a knife, brush tops lightly with a little extra milk and place in a small oven proof dish.
Place a trivet in the camp oven and place the dish of scones on top of the trivet. Place the camp oven in the hot coals.
Bake for approximately 15 minutes or until risen and golden, depending on how hot the coals are.
Let scones cool, cut in half, then add lettuce, cheese, egg, bacon, tomato, and toppings to each scone, and serve.
ANZAC SULTANA BISCUITS
TOTAL TIME: 1 hr
SERVES: 24
INGREDIENTS
- 150g butter
- 1 tbsp golden syrup
- 1 ½ cups rolled oats
- 1 cup self-raising flour
- 1 cup raw sugar
- 1 cup desiccated coconut
- Pinch of salt
- 1 large egg
- 1 cup sultanas
METHOD
Preheat your oven to 180C.
Melt the butter with golden syrup over low heat.
Mix together oats, flour, sugar, coconut, and salt in a large mixing bowl and add the butter mixture over the top. Mix well.
Add the eggs and sultanas, mix with your hands.
Create small balls of mixture and place on a baking tray, allowing room for the mixture to spread.
Bake for 12-15 minutes or until golden.
