BAKED PENNE
TOTAL TIME: 1.5 hr
SERVES: 4
INGREDIENTS
- 500g minced beef
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 500g jar of store bought pasta sauce
- 500g dry penne pasta
- 2 tsp dried oregano
- Salt and pepper, to taste
- 200g cheddar cheese, grated
- Grated parmesan (optional)
METHOD
Brown the minced beef in a Dutch oven on a campfire, with olive oil, onion and garlic.
Pour off the excess fat.
Add the pasta sauce, penne pasta, oregano, salt and pepper, and cook covered for about an hour, stirring occasionally. Adding some water if necessary.
Add grated cheese on top and continue baking covered until the cheese melts.
Serve with (optional) parmesan on top and garlic bread.
SKILLET PIZZA
TOTAL TIME: 45 min
SERVES: 4
INGREDIENTS
Pizza Dough
- 1 cup lukewarm water
- 1 tbsp caster sugar
- 1 x 7g active dry yeast
- 1 tbsp olive oil, extra for the skillet
- 450g plain flour, plus more for kneading and rolling
- 1 tbsp sea salt flakes
Toppings
- ½ cup prepared tomato sauce
- 1 ball of fresh mozzarella, sliced thinly
- ¼ cup fresh basil leaves
- Olive or truffle oil, for drizzling
- Salt and pepper, to taste
METHOD
In a bowl, mix the sugar in the lukewarm water then add the yeast and stir until the yeast has dissolved. Set aside for 5-10 minutes until the top is foamy.
Place flour and salt in a large mixing bowl, make a well in the centre, then pour in the yeast mixture and slowly combine, gradually bringing more and more of the dry mixture into the centre until a stiff dough forms.
Turn the dough out onto a floured surface and drizzle the dough with olive oil. Knead the oil into the dough until the dough becomes shiny and elastic.
Place the dough into a well-oiled bowl, cover with cling film, and set aside in a warm place for 15 minutes to double in size.
Divide the dough in half and make two balls. Set one ball aside in the bowl and roughly roll the other ball out to the size of the skillet.
Get your fire going, coat the cast iron skillet with oil and place the dough in the skillet; pushing the dough to the edges.
Cook the dough on the fire for 3 to 5 minutes, until the dough forms a firm crust.
Remove the skillet from heat and flip the base over.
Add the toppings, except the basil, and place back on the fire and cook for about 5 minutes or until the mozzarella has melted. Add basil, salt, pepper and drizzle oil on top. Slice and serve.
Repeat this process for the next batch of dough.
CAMP-STYLE TIRAMISU
TOTAL TIME: 25 min
SERVES: 2–3
INGREDIENTS
- 1/3 cup water
- 2 tsp instant coffee powder
- 2 tbsp Kahlua liqueur
- 100g packet white chocolate instant pudding mix
- 2 cups milk
- 1 packet Italian Ladyfinger biscuits
- 1 tbsp cocoa powder
METHOD
Boil water in a saucepan over a campfire, mixing in instant coffee and Kahlua.
Using 2 cups of milk, combine pudding mix in a separate bowl (following the instructions).
Place 5 or more Ladyfinger biscuits at the bottom of a large glass bowl. Depending on size of bowl, they should cover the bottom of the bowl.
Spoon half of the instant coffee mix over the biscuits and half of the pudding mix over the top.
Layer more Ladyfingers in the bowl and repeat the process of layering the coffee mix and pudding on top.
Sprinkle cocoa powder over the mixture and place in the fridge for 15 minutes, or eat straight away if there is no refrigeration.
