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This tried and true camps stew recipe was sent into the Camps Australia Wide Community Cookbook by contributor, Kennith Ayres.
Fish for Good Friday? Here’s a recipe from our Camps Australia Wide Community Cookbook thanks to Greg and Glo Lawrence from Warrandyte, Victoria, Australia.
San Choy Bau is one of those dishes my kids keep asking for again and again. It’s a great one for camping because the ingredients store easily (oyster sauce should be kept in the fridge), and you only need one pan. The same amount works as a starter for a large group (gem lettuce leaves work better for this) – or feed the family as an easy carb-free lunch. I normally use chicken mince but pork mince works well, too. It can be made ahead of time and reheated when you want it! Ingredients 1 packet dried shitake mushrooms
by Jim and Vickie Salmon This is an easy to make quick meal using food items usually on hand when camping or caravanning. Plus it is great for leftovers the next day! Ingredients: 1kg mince, beef is best 2 large onions Plain flour 1 can tomato soup Potato and mixed vegies Salt and pepper to taste Milk optional Method: Roll mince in to rissole size balls (add salt and pepper or extra flavourings if required). Place flour in a bowl and roll mince balls through flour and coat well, then place to one side. Cut onions in to rings. Heat
Lyn Moore cooking her Braised Lamb Chops, Tara, QLD By Lyn Moore. This recipe is so simple. Just heat up your camp oven and your meal will be ready in approximately 1-1/2 hours. Enough time to enjoy the ‘fivies’ get together. Serves 2. Ingredients: 4 lamb neck chops 1 onion (roughly chopped) 1 carrot (sliced) 1 potato (cubed) 1 can tomatoes 250 ml chicken or vegetable stock (or use stock cubes) 1 clove garlic (finely chopped) Parsley or any herbs you like to use Salt and pepper to taste 250g dried noodles (I use small spiral noodles) Method: Heat up
I love that this delicious soup has converted cauliflower haters to cauliflower fans. Perfect for a winter campsite! My family love this soup – it is our winter favourite. It is creamy and delicious, and best of all simple to make, with very few ingredients. You wouldn’t even know it was dairy free. I guess you could serve with cream, but it is so flavoursome – you don’t need it! Ingredients: one cauliflower 3 bacon rashers, chopped 1 large onion, chopped chicken stock 1-2 litres pepper and salt Method: Combine bacon and onion in large saucepan, cook, stirring, until onion
This recipe is a family favourite and as it doesn’t contain onions or garlic is FODMAP friendly. I add pumpkin and beans.
Easter memories and an Easter bunny – in a pot! Have you ever cooked rabbit? Well, here’s the recipe, so now you can… Valerie Elliot said Koondrook Wetland Reserve, in the Gunbower State Forest, New South Wales is her favourite campground. it is also close to the Barham Club and shops. Valerie told us, “When we camp at Koondrook, my nephews and husband go out shooting, and have permission and gun licences to do this. They get a few rabbits, and I love it. “My husband, our family and friends have been camping near the Murray for about 40 years. We
This recipe is so quick and easy and absolutely scrummy. It was sent into the Camps Australia Wide Community Cookbook by contributor, Adele Davison. Makes 12 pieces. If you don’t have a microwave on board – try it in the oven or camp oven – or wait until you find a camp kitchen! Ingredients: 150gm butter 200gm block dark chocolate 3 eggs 1 ½ cups raw sugar 1 tsp vanilla essence 1 cup plain flour, sifted ½ cup cocoa, sifted Method: Melt butter and chocolate in a small microwave safe bowl. Depending on your microwave, 1 minute, stir, then another
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