CAMPFIRE ROAST BEEF
TOTAL TIME: 1.5 hrs
SERVES: 4
INGREDIENTS
- 1.2kg roast beef, any cut
- 4-6 garlic cloves
- Olive oil
- Salt and pepper
- Dried oregano and thyme
- 4 sprigs rosemary.
METHOD
Get your campfire ready with lots of hot coals.
Make small incisions into the roast and insert the garlic cloves into these incisions.
Rub the beef generously with olive oil then season the beef with salt, pepper, and herbs.
Place the roast on top of a trivet in the camp oven with sprigs of rosemary on top.
Place the camp oven lid on top and cover with hot coals on the fire. Cook for just over an hour for medium-rare to medium.
Once cooked, remove roast from camp oven and let rest on some aluminium foil for 15 minutes before carving. Serve with prosciutto-wrapped asparagus.
PROSCIUTTO-WRAPPED ASPARAGUS
TOTAL TIME: 15 mins
SERVES: 4
INGREDIENTS
- 1 garlic clove, chopped
- cup balsamic vinegar
- 2 tbsp Dijon mustard
- ½ tsp each of sea salt and cracked black pepper
- ½ cup olive oil, plus extra for drizzling
- 24 asparagus spears with ends snapped off
- 8 sheets prosciutto, thinly sliced.
METHOD
Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a Pyrex measuring cup. Slowly whisk in oil until the 1-cup mark is reached.
Drizzle asparagus with olive oil, sprinkle with salt and pepper and roll a few spears with a piece of prosciutto.
Cook each side on a barbecue grill until prosciutto is crisp and asparagus is tender, 5–6 minutes.
Arrange spears on each plate and drizzle with vinaigrette to serve.
MAPLE FRENCH TOAST
TOTAL TIME: 15 mins
SERVES: 4
INGREDIENTS
- 2 eggs
- ½ cup milk
- 6 tbsp maple syrup
- 1 tbsp caster sugar
- 1tsp ground cinnamon
- 1 tbsp butter
- 4 thick slices white bread.
METHOD
Whisk eggs, milk, maple syrup, sugar, and cinnamon in a bowl.
Coat the slices of bread in the mixture.
Heat a large knob of butter on a skillet until foaming and add the soaked bread slices.
Fry for 1-2 minutes on each side or until golden brown.
Serve with extra maple syrup, bananas, and cream.
