Posted on 2nd Jan 2012 @ 10:01 AM

 

Australia Day Recipes 

I thought I would start this section with three of our Aussie favourites….ANZAC Biscuits, Camp Oven Damper & the good old Pavlova.

 Anzac Biscuits (Cookies) 

 

 

 

 

A biscuit or cookie originally sent in food parcels to Australian and New Zealand troops during the First World War when eggs were scarce; the Anzac (named after the term for Australian and New Zealand soldiers) has become a national favorite. 

100 grams of butter 
1 dessertspoon of golden syrup 
1/2 cup of sugar 
3/4 cup of flour 
3/4 cup of rolled oats 
3/4 cup of coconut 
1 teaspoon of baking soda 
1 tablespoon of water 

Preheat camp oven. In a large saucepan melt the butter and golden syrup, then remove from the heat and cool. Add the sugar, flour, rolled oats and coconut and mix thoroughly. Dissolve the baking soda in 1 tablespoon of water and add to the mixture. Line a baking tray with cooking paper. Roll small rounds of the mixture and place on the baking tray inside the camp oven on a trivet, remembering to allow room for the biscuits to spread. Flatten with a fork and bake for 15 minutes or until golden. 

Camp Oven Damper 

Ingredients:
4 cups self raising flour
pinch salt
handful sultanas or raisins
tablespoon powdered milk 

Method:
Mix in ingredients in the camp oven. Slowly add water till it mixes into a moulded lump in the middle of the pot. Lift out and put on the lid, then dry the pot, line with self raising flour, rubbing over and up the sides to stop sticking. Put damper back in, sprinkle self raising flour on top, put the lid on and place on slow - medium fire.
Damper is ready when crust is golden brown.  

Camp Oven Pavlova

 

 

 

 

 

Ingredients:
  
4 egg whites 
250g Castor sugar 
1 tablespoon vinegar 
1 tablespoon corn flour 
pinch salt 
1 passion fruit 
350 ml thickened cream 
Fruit of your choice (strawberries, cherries, bananas, and kiwi fruit.)  
 
Method: 
Beat the egg whites and half of sugar until stiff. Add vinegar, salt and corn flour and the rest of sugar, beat until combined. 
Put in a baking tray, use baking paper if you need to, and cook on a trivet inside camp oven for about 1 to 1 & 1/2 hrs. 
Remove from heat; allow cooling before turning out onto a place and dressing with cream and seasonal berries & other fruit to your liking.   

Snacks….. 

Turkey-Parsley Rolls 

This is a great recipe using left over Turkey or Chicken!

 

Ingredients 

6 oz cream cheese 

3 tablespoons milk 

1/2 cup chopped cooked turkey (or chicken) 

2 tablespoons chopped toasted almonds 

2/3 cup chopped parsley 

8 slices white bread 

Method 

Blend cream cheese and milk. To 2 1/2 tablespoons cheese mixture add turkey, nuts and 1 tablespoon parsley. Spread each bread slice with filling, trim off crusts. Roll up slices & coat the outside of the rolls with remaining cheese mixture. Wrap each roll in cling wrap and twist ends tightly.  Refrigerate until serving time. To serve, unwrap each roll and cut in half. 

 

Haloumi Cheese Fingers 

 

 

 

 

 

 

  

 

Serves: 2 

This is a quick and easy snack and when served with a Green salad and crusty bread it makes a complete meal. 

Ingredients

• 1/2 tablespoon olive oil
• 170 g Haloumi cheese, cut into 1/2 inch thick sticks
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon dried oregano
• black pepper to taste 

Method: 

Heat the oil in a fry pan over medium heat. Add the Haloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. Sprinkle with lemon juice, oregano, and pepper. Serve immediately alongside a salad and crusty bread.  

Mains……….. 

Seafood Paella

 

 

 

 

 

 

  

Serves 4

Ingredients
saffron threads or pinch of powder
8 tablespoons olive oil
2 cloves crushed garlic
1 can crushed tomatoes
small packet of fish stock
2 onions
Sea salt
1 tablespoon mixed herbs
4 anchovies
1 cup white rice
12 yabbies or green prawns, shelled and deveined. Leave the tails on
8 mussels
2 large fillets of fish chopped into rough cubes
lime wedges and parsley to garnish

Method

Sauté onions in oil in the camp oven (or large fry pan on the fire), add the garlic and stir. Add tomatoes, stock, saffron and seasoning, then the anchovies and herbs. Heat a large fry pan on the fire and cook the rice in oil stirring continuously; this should only take a couple of minutes, then add the sauce from the camp oven and the yabbies.
Let simmer until the rice is al-dente, usually around 30 minutes.
Place the seafood on top, and let it cook gently, for another minute or so until the seafood is cooked.
Garnish with Lime wedges & parsley.

 

Yabbies!

 

 

 

Fresh from the Creek is best 

Yabbies are best treated simply to keep the delicate taste and texture.

1 kg fresh yabbies
1 avocado, halved, stone removed and flesh chopped
4 cups mixed salad leaves

Dressing
1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon caster sugar
1 clove garlic, peeled and crushed
salt and freshly ground black pepper. 

Method:
Put the yabbies in a deep bowl in the freezer or cooler for 1 hour. Boil a large pot of salted water, add yabbies, cook for 5 minutes. Drain and refresh in cold water to stop the cooking process. Twist off the head, cut through the centre of the underside of the tail and gently peel the shell away from the meat. Remove the dark intestine. Combine dressing ingredients in a screw top jar or zip lock bag and shake well. Place the salad leaves in a large serving bowl. Add avocado, yabbies & dressing.

RUM AND COKE RIBS

 

Serves 2 to 4 

Ingredients
2 racks of pork ribs (American style are nice)

Marinade
1 cup of rum (Bundy rum of course!)
2 cans Coca-Cola
300 ml tomato sauce
A dash or two of Tabasco sauce
2 cloves of garlic
4 tablespoons Hoi sin sauce 

Method

Mix all the marinade ingredients in a bowl then place ribs in baking dish and cover with marinade, cover with foil and place in the cooler over night or for at least two hours, depending on how hungry you are. 

When hungry, put a little water in the bottom of the camp oven and place the ribs on a rack in the camp oven over water. Roast for about 1 ¼ hours, turning at least once during the cooking time. For a charred & slightly caramelized flavour, place the ribs on hot a grill for five minutes on each side before serving. Heat diluted marinade and serve with spare ribs over rice. 

 

GARLIC PRAWNS

 

 

 

This is an easy marinade for prawns, delicious and succulent cooked on the barbecue.
Serves 6 

Ingredients
125ml (1/2 cup) olive oil
1 tablespoon Dijon mustard
3 cloves garlic, crushed
Juice of 1 lemon
Juice of 1 orange
1 teaspoon dried basil. 

2 tablespoons white wine (optional)

30 uncooked (raw) tiger or king prawns, peeled and deveined 

Method
In a glass dish, mix the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let it marinate for 1 hour.
Heat barbecue or grill to high heat.
Thread prawns onto skewers and cook on barbecue for 3 to 5 minutes, turning once, until they turn pink. 

If using wooden skewers, be sure to soak in water prior to cooking. 

Mango Chicken

Ingredients

• 1/3 cup (85 ml) plain yoghurt
• 1½ tablespoons (30ml) lime juice
• 1½ tablespoons mango chutney
• 1 tablespoon (20ml) seasoned rice vinegar
• 1 teaspoon honey
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon ground paprika
• 1 teaspoon olive oil
• 4 skinless, boneless chicken breasts - cut into strips
• 2 teaspoons grated fresh ginger
• 1 clove garlic, peeled and minced
• 1½ cups peeled, seeded and chopped mango, about 1 large mango
• 1 medium red capsicum, sliced
• 1/3 cup chopped spring onion
• 1 green lettuce, leaves torn

Method

In a small bowl, blend yoghurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika. 
Heat olive oil in a fry pan over medium heat. Place chicken, ginger, and garlic in the pan, cook for 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear. 
Add the mango, red capsicum and spring onions to the fry pan and cook for about 5 minutes, until the capsicum is tender and mangoes are heated through. Stir in the yoghurt mixture. Spoon over the lettuce to serve. 

 A "Cracker" of a Quiche 

 

 

 

 

 

 

This is a recipe I found some time ago on a camping site and decided to try it out the last time we went camping – it was a real treat and so easy! I baked mini quiches using a muffin tray to cut down on cooking time and the kids love to take these little snacks with them when going on nature walks too.  

Ingredients:

 

• Ritz crackers
• Butter
• Ham and or bacon
• Grated Cheese
• Onion
• Capsicum
• Herbs
• Eggs

Method:
Oil the Camp oven well. In a bowl, gently mix the ham, cheese, onion, capsicum, herbs & eggs, salt & pepper to taste then set aside. Make a crust of mashed crackers and butter. It takes a lot of butter and it is a bit messy, but well worth it. Line the Camp oven with the crust then pour in the egg mix, cover, placing a few hot coals on the lid & cook. The Quiche is cooked when a knife inserted into the middle comes out clean. Serve with a nice green salad. 

Some more sweeties… 

 

Baked Apples or Baked Pears

 

 

 

 

Ingredients: 

Apples or pears (1/2 or 1 per person)
brown sugar
sultanas or raisins
cinnamon 

Method:
Core the apple (or pear) and place on a large square of aluminium foil.
Fill the hole with sultanas (raisins), brown sugar, and a sprinkle of cinnamon.
Wrap in foil and bake for approx 10 minutes on hot coals or camp oven
Apple is ready if it is soft when poked with a fork.
Transfer apple to plate or eat right out of foil.  

 

Lemonade Scones
Makes 12-15 scones. 

Ingredients

3 x cups Self Raising Flour 
pinch salt 
1 x cup lemonade 
1 x cup cream 

Method:
1. Preheat your camp oven to very hot (230ºC).
2. Place all ingredients into bowl and mix to a light dough. 
3. Place on floured board and roll out to desired thickness. 
4. Cut and place onto a tray.
5. Put into your camp oven on a trivet and cook for 13 - 15 minutes. 

Serve with some fresh butter, honey or jam & cream.

 

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