Thanks to Drew Burgess for contributing not one but two recipes to the Camps Australia Wide Community Cookbook. Pictured is his photo of Pinnarendi Station (QLD site 341 in Camps 10 or find it on the CAMPS AUSTRALIA WIDE App) – which he votes has the BEST camp kitchen!
This “one-pot wonder” lends itself to van life. It will keep for a night or two in the fridge, so a day on the pots frees up some time later in the week. (Editor note: Note this needs to be marinated overnight.)
This chicken recipe came from June’s sister, tweaked by bashing to an even 1 cm thickness. Using a really hot BBQ or griddle to sear/cook the meat, we rest it for half an hour in its own juices and the sauce. As tender as, and with a touch of smokey flame.
4 boneless, skinless breasts about 200g or more each
Chicken salt and black pepper
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil with infused garlic
- 350 ml chicken stock
1 sprig rosemary – small
1 dash lemon juice
2 tablespoons cornflour
1 small finely grated onion
1 clove garlic (minced)
2 tablespoons wholegrain mustard
2 tablespoons honey
2 tablespoons diced parsley
3 tablespoons Philly cooking cream
- Season breasts well with chicken salt and pepper.
- Pound out the breasts to an even thickness – pushes the seasoning in and they cook quickly.
- Make a paste with the Dijon, honey and oil. Massage into the breasts then allow to rest overnight.
- In a pan – put a small sprig of rosemary and the chicken stock. Reduce the stock to half the volume then set aside to cool a bit. Add in a dash of lemon juice and remove the rosemary sprig. Allow to cool a bit.
- Take about half the reduced stock and combine with the arrowroot.
- Re-oil the breasts and sear on a HOT griddle BBQ for just 2 mins each side. Reserve aside to a warm camp oven (90 degrees C).
- Flash fry the grated onion, garlic and mustard in a little oil and a knob of butter. Reduce the heat and add in the honey, parsley and cream. Adjust the looseness with the reduced chicken stock and/or thickening mixture.
- Bring the breasts into the pan and coat well with the sauce – cover and return to the warm oven for 15 – 20 minutes.
- Serve over a parsnip and potato mash with steamed asparagus and carrot spears on the side.