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Camp Kitchen

Got a recipe or cooking tip to share?  Well, here is your chance to swap kitchen ideas with other camp cooks.  Unfortunately, cooking has become a chore that we would rather forget, but we do have to eat.  Your recipe could be very basic, so what.  Simplicity is what camping and caravanning is all about.  If you are lucky and patient enough to prepare a gourmet for your family, then you have planned well and prepared before time.  With the advent of small freezers and good eskies, prior preparation before you leave or while you are stopped at a site, makes sense and saves time, particularly if you are setting up at the end of a days drive.  Lyn and I often prepare a couple of meals before we go camping.  These we freeze and use as cold packs in the esky instead of ice.  As we use the meal, we replace with ice.  Sounds simple? - it is, saves time and space.  
                                      Time spent camping or caravanning is for all to enjoy.

Menu

Sweet Tooth | Egg in spud | Spicy Beef Nachos | Surprise Vegetable Parcels | Chicken wings Teriyaki  

Ham Steaks with Apricot Glaze | Red wine Marinade | Paprika Butter | Horseradish Butter  

Drunken Steak | Herb and Potato Slice | Red Capsicum and Potato Frittata | Hoi sin Chicken

For a sweet tooth - a Choc-Marshmallow Treat (+ fruit to make it healthy!!) 

1 banana (per person)
A chocolate bar
Pkt marshmallows
Alfoil
Camp-fire coals
 
Without peeling, slice bananas in half lengthwise.  
Sandwich chocolate squares and marshmallows between each two banana halves.
Wrap in alfoil.  Put the wrapped bananas in the coals, (not in the fire) for about five minutes.  (Chocolate and marshmallows should be slightly melted and the banana safely hot.)
Remove from coals, unwrap and enjoy!!

Egg in spud (per person)                                                                                            Menu  

1 washed medium spud
1 egg
Alfoil
Camp-fire coals

Don't worry about peeling the spud (saves time and effort) 

Cut an end off the top that will allow you to dig out the inside with a spoon.  Don't throw out the cut end!  Dig out the inside with a spoon leaving a wall about 5mm - 10mm thick all round the inside.  What you dig out can be used for frying up with some onion or used in a stuffing or anything else your imagination can come up with.  (Let us know so we can use it on this page)  Crack an egg into the hollow.  Replace the cap and wrap the whole thing in alfoil.  Place in hot coals for about 30 mins.  Turn it every now and again.  The spud will bake while the egg cooks inside.  Remove from coals and the whole lot can be eaten, except the alfoil.  Just keep an eye on the kids cause these will be hot.
Variation - Substitute an orange in lieu of the potato.

Viv Moon's Outdoor Cookbook Edition 4

  Your complete Guide to Cooking for:
   • Camp Ovens
   •  Camp Fires
   •  Gas Stoves
   •  BBQ / Grills
  In your Caravan or Camper

This book will enable you to cook confidently and successfully as well as expand your cooking skills and help you serve up simple yet interesting and satisfying meals to your family, while on your travels, or for that matter, at home.

The 178 recipes throughout the book are easy, simple and delicious, using ingredients that are readily available wherever you may be travelling and have been carefully selected and adapted to suit cooking in a wide range of circumstances.

Discover how simple it is to use a camp oven to make great bread, fluffy scones, succulent roasts and more. Learn the skills needed to cook well over an open fire, or simply enjoy the recipes that can be cooked on top of your gas stove or in your caravan’s kitchen.

  Price $29.45 Includes P/H        

  International orders $AU41.90  

Spicy Beef Nachos                                                                                                   Menu

1 tablespoon oil
1 onion finely chopped
2 cloves garlic finely chopped  
500 gm mince
400 gm can kidney beans drained
390 gm jar nachos sauce
230 gm pkt corn chips
2 cups tasty cheese grated
1 avocado diced  
1 tablespoon chopped fresh parsley

Heat oil in pan sauté` onion and garlic until tender. Add mince brown well over high heat .breaking up well. Add beans and topping simmer 10 mins.
Arrange corn chips in heat proof dish top with mince, then cheese.
Place under hot grill for 3 to 4 mins until cheeses has melted. Top with avocado and parsley before serving. If you don't have a grill place in a fry pan with lid until cheese has melted

Surprise Vegetable Parcels                                                                                        Menu

2 bacon rashers chopped
3 cups cooked quick cook wheat or brown rice
2 tablespoons chopped parsley
3 carrots quartered
6 small pieces cauliflower
6 small pieces broccoli
30 gm butter
1 clove garlic
1 teaspoon dried basil leaves
1 cup grated tasty cheese
 
Cut 6 pieces foil about 24cm x30cm. Fry bacon till crisp drain and combine with wheat or rice and parsley divide between foil pieces. boil or steam vegies until just starting to tenderise do not cook more than 5 mins. divide vegies over wheat mixture. Mix butter with garlic and basil, spread a little onto each parcel of vegetables, sprinkle with cheese. Wrap parcels tightly BBQ until cheese is melted and vegetables are as tender as desired.
Vegetables can be changed to suit tastes.

Chicken wings Teriyaki                                                                                            Menu

2 kg chicken wings
1/2 cup teriyaki sauce
2 tablespoons oil
1 teaspoon grated green ginger
2 cloves garlic crushed
2 tablespoons dry sherry
2 tablespoons honey
1/4 teaspoon sesame oil
1/2 teaspoon five spice powder
1 tablespoon sesame seeds toasted

Combine teriyaki sauce , oil ,ginger, garlic, sherry , honey, sesame oil and spice powder in shallow dish . Add wings marinate several hours or overnight refrigerated BBQ over medium heat until cooked through. Baste while cooking with remaining marinade Serve sprinkled with sesame seeds.

Hint - when travelling I carry jars of minced garlic and ginger much easier to use on the road .

Viv Moon's Travellers' Cookbook

  For:
   •  BBQ / Grills
   •  Gas Stoves
   •  In your Caravan or Camper
   •  Camp Fires
   •  Camp Ovens

This book will expand your recipe ideas and enable you to cook confidently and successfully as well as help you serve up simple yet interesting and satisfying meals to your family while on your travels, on the BBQ or at home.

Following on from the success of Viv's first cookbook, Viv Moon's Outdoor Cookbook, this new cookbook, a compendium and partner to the first, will also become a must have and has been written to help you get the most out of cooking during your travels, whether you are caravanning, camping, 4WD touring or simply holidaying.

Full of wide variety of recipes, 186 in all, from good old fashioned, flavoursome dishes to more modern cuisine and lighter meals, the recipes are easy, simple and delicious and have been adapted to suit cooking in a wide range of circumstances.

  Price $29.45 Includes P/H          

  International orders $AU41.90     

Ham Steaks with Apricot Glaze                                                                                 Menu

6 ham steaks
1/2 cup apricot jam
1/2 teaspoon cumin powder
1/4 French dressing
1 tablespoon dry sherry

Heat jam, cumin, dressing sherry in pan pour over steaks, marinate several hours or overnight refrigerated. BBQ ham steaks on both sides until heated through.  serves 6

Hint - If you put a sheet of non - stick baking paper on bib before cooking chicken wings or ham steaks which have been marinated this will stop them sticking and leave BBQ clean .

Hint - Marinades can be made up before leaving home in a small jar saving the need to carry many ingredients.

Red wine Marinade                                                                                                   Menu

1/4 cup dry red wine
1/4 cup olive oil
1 clove garlic crushed
2 teaspoons chopped fresh thyme

Combine all ingredients marinate beef steaks for several hours or overnight , brush with marinade during cooking.

Paprika Butter                                                                                                         Menu

Butter suitable for most meats and poultry, It can be made up to a week ahead.

250 gm butter softened
1tablespoon paprika
1 tablespoon tomato paste

Combine all ingredients in bowl ,spoon into piece of foil,  wrap firmly shape into a sausage. Refrigerate until firm. Slice off a piece and top your BBQ meat. Yummy !

Horseradish Butter                                                                                                  Menu

Suitable for beef or lamb
250 gm butter softened
1 tablespoon horseradish cream
1 tablespoon English mustard
 
Combine all ingredients in bowl, spoon into piece of foil, wrap firmly shape into sausage .Refrigerate until  firm . Slice off a piece and top your BBQ meat.

A little prep work before you leave home will make you the envy of all your other fellow campers .

Drunken Steak                                                                                                        Menu

4 Steaks of choice

Drunken Marinade
3/4 cup beer (yes, you may drink the rest!)
1/4 cup Worcestershire sauce
1/4 cup tomato sauce
2 cloves crushed garlic

To prepare marinade put beer sauces and garlic in a large shallow dish , add steaks cover and allow to marinade for 1 hour at room temperature or overnight in refrigerator. Preheat BBQ , drain steaks reserving marinade. Cook steaks on lightly oiled BBQ , brushing with marinade, cook 3 to 4 min each side or until cooked to your liking. Serve with a salad and crusty bread.

Hint - On the road marinate steaks in a large lock seal plastic bag works well  remember to turn over during the marinating time.

Potato and Herb Slice                                                                                              Menu

5 potatoes peeled diced and cooked
1/4 cup of chopped dill
1 tablespoon snipped chives
1/4 cup tasty grated cheese
5 eggs
3/4 cup milk
seasonings to taste

Arrange potatoes in base of lightly oil pie dish . Sprinkle herbs and cheese evenly over potatoes .
Whisk eggs with milk and seasonings. pour over potatoes. Bake in a moderate over 25 to 30 mins or until firm.
Allow to cool slightly . Serve warm or cold with a salad or vegetables.

Hint - This freezes well . Also herbs can be replace with dried herbs only use 1/2 of amount as stated above . This can also be done on top of stove in a fry pan over medium to low heat .

Hoi sin Chicken                                                                                                                                  Menu

3 to 4 chicken pieces of you choice
1/4 cup Hoi sin sauce
2 tablespoons soy sauce
1 tablespoon chilli sauce
2 green onions chopped
1 tablespoon chopped coriander
 
Place chicken in heat proof dish pour over sauces , allow to marinade for 10 to 15 mins. Cover with plastic wrap . Microwave 6 to 7 mins or until cooked thru ( if chicken has bone in it will take longer to cook )  on high heat . Sprinkle with onions and coriander. Serve with rice or salad.
This can also be cooked in oven or stove top Just allow chicken  extra time to cook  .
Serves 2

Red Capsicum and Potato Frittata                                                                                                 Menu

1/4 cup olive oil
1 brown onion  finely chopped
750gm peeled cooked and  diced into cubes
1 red capsicum seeded and chopped
6 eggs 
1 cup of cream
2 tablespoons chopped flat leafed parsley
salt and pepper to taste

Heat large frypan over medium heat sauté's onion for 5 mins, add potato cook 2 mins then stir thru capsicum cook further 5 mins.
Whisk eggs and remaining ingredients in bowl. Pour over potato mixture. Reduce heat to med to low heat cook for 15 mins or until almost set. Place pan under grill until golden brown.
Serve with salad.
If you don't have a grill cook until set on top of stove . Is nice cold as well , great for picnics or while travelling on road .

Hint - When travelling, carry long life cream can be used for many recipes

  Menu

 

   

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Updated 15/01/2015