Destination Oz ~ Camp Oven Cooking ~ Soups & Snacks

Camp Oven Cooking
Soup & Snacks

Chicken Noodle Soup
Ingredients:
1 chopped Chicken Breast
2 diced large onions
Handful of chopped Beans
3 Chopped sticks of celery
1 cup diced sweet potatoes
1 chopped tomato
2 tblspns Worcestershire sauce
4 tblspns tomato sauce
85g packet "2 minute Noodles" (chicken)
Salt and pepper to taste
1 tblspn Mustard

Method:

Cut up chicken, place in medium camp oven half filled with water. Bring to boil. After boiling for 10 minutes allow it to stand and spoon off any oil on top of the water. Add all the vegetables, tomato and Worcestershire sauces, mustard and salt and pepperr. Before opening noodles break them up with your hand. Open the noodles and remove the sachet of flavouring and add the noodles to the soup. Now open the sachet of flavouring and add to the soup. Cook between and 1 - 1˝ hours.

Sausage Rolls
Ingredients:
6 fat beef sausages
1 sheet of puff pastry
1 egg

Method:
Spike sausages with fork to let out fat Boil sausages for about 10 minutes Remove from water to cool Peel skin from sausages Wipe excess fat off sausages with paper towel Wrap sausages in pastry and cut into pieces Brush with egg and place into a preheated camp oven Sit camp oven on hot coals and place more coals on lid Cook for approximately 15 minutes Serve with hot toast or garlic bread
Method for Fat Free Pastry
Ingredients
1 cup deb instant potato
1 cup self raising flour
! cup skim powdered milk
1 egg white

Directions
mix enough water to make a firm dough (approx. 1 cup) mix deb with hot water, and add flour, skim milk and egg white knead to a nice firm dough, and roll it out to make sausage rolls paint with egg yolk and cook in the camp oven

Chilli Spread
Ingredients:
1 cup DICED APPLES
1 cup CHILLIES (MEDIUM HOT)
1 cup SUGAR
1 cup VINEGAR

Method:
Peel all fruit. Remove the core of the apples and the seeds of the chillies. Place all ingredients into a camp oven or a large pot and bring to boil, Adjust heat so the mixture will just simmer and leave until the fruit goes glassy. Allow to cool and bottle. If you use spanish onions the spread will automatically turn red, if not you can add a few drops of colouring. If you are using bird’s eyes chillies you will only need a Ľ cup in the mixture.

Cornish Pastie
Ingredients:
1 packet of pastry mix
1 large cup of diced mixed vegetables
1 diced onion
1 cup thinly sliced meat (any type)
1 beaten egg
1 tbls worcestershire sauce
2 tbls tomato sauce

Method:
mix pastry with water and roll out fry meat in pan until lightly brown add diced vegetables, onion and sauces now place filling in centre of the pastry fold the pastry over the filling and crimp sides together paint the top of the pastry with a little beaten egg place the pastie into a heated camp oven, covering the lid with hot coals cook for about 20-25 minutes
This recipe makes 2 pasties.

Fish Soup
Ingredients:
1 can tomato soup
2 fish fillets (cut into bite size pieces)
1 cup chopped herbs
1 cup evaporated milk
salt & pepper

Method:
Prepare can of tomato soup as directed Add the cut pieces of fish and cook for five minutes Add chopped herbs and evaporated milk, bring it back up to top heat, but not to the boil
This can be served with hot toast or garlic bread.

Oyster Rolls
Ingredients:
1 bread roll
12 oysters
1 bacon rasher
juice of a lemon
ľ cup of breadcrumbs
pinch of black pepper
1 tablespoon butter
salt
dash Worcester sauce
paprika

Method:
Slice open the roll and remove the centre and discard. Toast the inside of the roll. In a pan or camp oven melt the butter and then add all the other ingredients. Heat for few minutes until the oysters and bacon are cooked. If the mixture looks a bit dry add a little water. Place the mixture in the centre of the roll and close. Paint the roll with milk and place in very hot camp oven till heated through (about 5 minutes). Don’t burn the roll.

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