Ingredients: 1 1/2 cups self-raising flour 

                                     1 cup grated zucchini

                                     1/4 cup chopped chives

                                     1/2 cup grated parmesan cheese

                                     1 egg

                                     3/4 cup milk

                                                                          1/4 cup olive oil

                                                                          1/3 cup pinenuts (optional)

                                                                           Salt & Pepper

Serves 12

Method: Sift flour with the Salt & Pepper in a mixing bowl. Stir through zucchini, chives and cheese. Beat the egg with the milk and oil and fold through flour and zucchini mixture. Spoon mixture into a paper muffin cups or greased muffin pan, sprinkle with a few pinenuts on top of each muffin and place onto a trivet inside a preheated campoven. Cover & cook over coals for approx. 20mins. Depending on the size of the muffin tray used, you should get approx. 12 average sized muffins.  

Salads

Christmas Coleslaw 

        Ingredients: 1/4 red cabbage, finely shredded 

                                    1 medium red capsicum, thinly sliced

                                    1 medium green capsicum, thinly sliced

                                    1 small red onion, halved, thinly sliced

                                                                          120g snow pea sprouts, trimmed

                                                        Dressing: 1/2 cup sour cream  

                                                                           1/2 cup orange juice

                                                                            2 teaspoons poppy seeds

                                                                           2cm piece ginger, peeled, finely grated

Serves 10

Method: In a large bowl, combine the cabbage, capsicum, oinion & snow pea sprouts, set aside. To make the dressing, whisk sour cream, orange juice, ginger and poppy seeds in a bowl until well blended. Season with salt and pepper and add to cabbage mix, tossing well to combine. We usually make a large quantity of this when camping, dividing the mix into meal size portions in zip lock bags. Very convenient if using small coolers or eskies, no need for messy bowls and cling wrap. 

Beetroot & Pumpkin Salad 

I just love this salad, especially when the vegies are cooked in foil over the hot coals, delicious! A great Vegetarian dish that can be served as a main meal too! 

          Ingredients: 4 medium Beetroot, skin on & tops intact. 

                                  500g Pumpkin, skin on & sliced

                                 1/4 cup Parsley

                                 1/4 cup Rocket or Spinach Leaves

                                                                      1/4 cup feta cheese, crumbled

                                                                      Salt & Pepper to taste

                                                   Dressing: 1/3 cup olive oil 

                                                                      2 large shallots or spring onions, thinly sliced

                                                                      I tablespoon of Dijon Mustard

Serves 6 

Method: Place the beetroot and pumpkin in separate foil parcels lined with oil or butter. Season with salt & pepper, seal and place onto hot coals for approx. 10 mins, rotate, then cook for a further 5 to  10 mins. While the vegetables are cooking, combine the dressing ingredients into a bowl or jug, whisk well and season to taste. When the pumpkin & beetroot are cooked and cooled, peel (if desired), slice then gently toss with the remaining ingredients. Arrange on a plate and drizzle with dressing. 

The kids like to add a little LSA (Linseed, Sunflower & Almond) or flaked almonds over the top to add a little extra boost. 

Prawn, Cucumber & Bean Salad 

This is such a lovely light salad and can be used as a starter, a light main meal or as a side dish. Try adding a little sprinkle of flaked almonds to keep your heart healthy! 

       Ingredients: 300g green beans, trimmed,  & thinly

                               sliced lengthways

                               2 large Lebanese cucumbers, halved,

                               thinly sliced diagonally

                                                                    1.5kg cooked medium king prawns,

                                                                     peeled, tails intact and deveined

                                                  Dressing: 1/3 cup olive oil

                                                                     2 tablespoons lemon juice

                                                                     2 tablespoons chopped fresh dill sprigs

                                                                     2 teaspoons wholegrain mustard

                                                                     Salt & Pepper to taste

Serves 10

Method: Cook the beans in a large pot of boiling water for 30 seconds or until just tender. Refresh in cold water & drain. To make the dressing, combine ingredients in a zip lock bag, season with Salt & Pepper, seal & shake to mix. Combine beans, cucumber & prawns in a large bowl, pour over dressing, toss to combine then serve. 

Mains

Stuffed Red Snapper

This recipe can be cooked in foil, on the barbque or in camp oven. It's so easy and ready in about 20 - 30 mins depending on the size of your catch. You can either stuff the whole fish with this tasty seafood filling or spoon the stuffing on top of each fish fillet! 

    Ingredients:  6 x 100g fillets red snapper or

                       whatever you managed to catch! 

                       50g butter

                       4 tablespoons fresh breadcrumbs

                       125g cooked prawns

                                                125g cooked crab meat

                                                1 stalk celery, diced

                                                1 spring onion, chopped

                                                1 clove garlic, crushed

                                                1 tablespoon chopped fresh parsley

                                                Salt & Pepper to taste

Serves 6

Method: Melt half the butter in a frypan for the stuffing then add the breadcrumbs. Fry & stir the breadcrumbs until browned, then remove to a bowl. Melt the remaining butter in the frypan and cook the onions, celery & garlic until soft and onion is clear. Combine onion mix with the breadcrumbs, then stir in the prawns, crab, parsley, salt & pepper. Toss gently & set aside. 

Lay the fish on a large double layer of buttered foil and either stuff whole fish with the mixture or mound the stuffing on top of the fish fillet, cover, seal and cook on hot coals, in the barbque or camp oven for 20 to 25 mins or until the fish flakes easily. 

Serve with lemon wedges and a fresh green salad. 

Campfire Christmas Turkey 

Whether cooking this turkey over hot coals or on the barbque, it is sure to be a hit with fellow campers this year! If you are too busy enjoying the great outdoors and would like to speed up the cooking time, simply cut the turkey into smaller portions and bake in foil trays over the fire. The marinade can also be prepared earlier, stored in a zip lock bag, ready for use. I take a few extra sprigs of sage to use as a basting brush adding extra flavour! If you don't have a turkey you can use a large chicken as a substitute. 

   Ingredients: 4-6 small turkey portions or

                        1 whole turkey   

                                      Marinade: 1/2 cup butter or 1/4 oil

                                                2 cloves garlic, crushed

                                                2 lemons, juiced

                                                1 teaspoon basil

                                                1 teaspoon thyme

                                                1/2 teaspoon sage

                                                Salt & Pepper to taste

                                         Stuffing: 3 cups of breadcrumbs

                                                2 stalks celery

                                                2 cups diced onion, plus

                                                1 peeled whole onion, to seal.

                                                2 cloves garlic, crushed

                                                2 tablespoons sage

                                                1 1/2 cups parsley

                                                1/2 cup basil

                                                1 cup of chicken or vegie stock.    

When camping I use Massel stock cubes for extra flavour!                                                                                                                      

Serves 4-6

Method: To make the Marinade, gently heat a small amount of butter in a saucepan, stirring in the garlic. When it starts to sizzle, add the remaining marinade ingredients and stir. Bring to the boil, then keep at a simmer for 5 to 10 mins, then allow to cool. 

To make the Stuffing, combine the diced onion, garlic, celery and sage with half the stock and cook until the onion is clear & liquid is reduced. Add the parley and breadcrumbs, stir to combine, adding the extra stock as needed. The mix should be crumbly, not too wet but certainly not dry.   

If using turkey portions, I like to marinate them in the cooler or esky for at least two hours, before placing the portions on a hot surface skin side down for about 20 - 30 mins, depending on the heat source and meat thickness, basting frequently with the remaining marinade.  

 When cooking a whole turkey, I like to use a poultry stand in a dish amongst the hot coals. (See picture above.) Simply place a foil tray on top of the hot coals, then a heavier baking dish with a little water in it on top of the tray, position the turkey upright using a poultry stand in the centre of the dish. If cooking a stuffed turkey on a poultry stand, try placing a large whole peeled onion on the stand before placing the stuffed bird on top. If you have some brown string, tie the legs off to seal the hole but the onion will help to seal in the stuffing & the flavours while the turkey cooks. Remember to baste the inside of your bird prior to stuffing and keep an eye on the skin for signs of dryness, basting generously with the marinade as required. As the turkey cooks juices will drip into the dish, which you can use as extra baste if running low but do not allow the dish to dry out, you may need to add a little water from time to time! Begin basting an hour after the turkey has started cooking.  

The rich flavours of this marinated turkey cooking over a smoky fire, quickly attracts the attention of the kids and some of the other campers too! Once we had an old chap who wandered into camp who had been fishing unsuccessfully 1km upstream. His mouth was watering so bad he said he just had to be a little cheeky and try his luck for a sample. We gladly obliged. 

You may wish to cook the turkey on a rotisserie over an open fire or coals, or bake it in a tray on the barbque, just check it regularly and don't let it dry out!  

Allow approx. 30 45 minutes of cooking time per kg of turkey, depending on heat source. Always let the meat rest for at least 10 minutes before carving, to relax the meat.

Christmas Campoven Oysters & Steak

This is such an easy Christmas lunch, just chip the oysters straight off the rocks, cook and serve as an entree while your favourite cut of meat is cooking in the juices! 

  To make a simple Kilpatrick Sauce combine 1 tablespoon of BBQ sauce, 1/2 tablespoon of Soy

  sauce, a dash or 2 or 3 of Tabasco sauce, & bacon, finely chopped. Vary the quantities, depending on

  taste & amounts.

  Method: Place the oysters in the bottom of a moderate camp oven. Cover each oyster with a

 generous dollop of sauce and sprinkle with bacon. Put the lid on the oven and cook for a few minutes.

 Be careful not to overcook them, you don't want the sauce to burn. 

While you are enjoying your oysters as an entree, cook your favourite cut of steak in the juices in the bottom of the camp oven until cooked to your taste. Season with Salt & Pepper if desired.  

Desserts

Campfire Boiled Christmas Pudding 

This is a great recipe you can prepare months in advance! It is best to prepare the calico the day before by soaking four 35cm squares of unbleached calico and some kitchen string in cold water overnight. Drain then boil for 20 minutes and drain again.

 

 Brandy Cream Custard

   

     Ingredients: 1/2 cup sugar 

                             1 cup water 

                             4 egg-yolks

                             pinch salt 

                             4 tablespoons brandy 

                             1/2 cup cream, whipped

    Makes approx 2 cups. 

Method: Place sugar and water into a saucepan, stirring over low heat to dissolve sugar. Bring to the boil then reduce heat and simmer for 10 mins. Beat the egg yolks and salt, then slowly pour into the hot syrup, beating until thick and creamy. Fold in the brandy and whipped cream. Serve with Christmas Pudding. 

White Christmas

This is a great little Christmas Camping treat, the kids love it and it is so easy to make! We like to make extra and cut the slice into smaller pieces, wrap a few chunks in some clear cellophane, tie off with some curling ribbon and give to friends as gifts. 

      Ingredients: 1 cup desiccated coconut

                             1 cup full cream powdered milk  

                             1 cup icing sugar

                             1/4 cup sultanas

                             1/4 cup glace cherries  

                                                                   1/4 cup chopped glace pineapple

                                                                  1/4 cup mixed peel

                                                                   2 cups of rice bubbles

                                                                   250 grams Copha 

                                                                   1 teaspoon vanilla essence  

Method: Place all of the dry ingredients into a mixing bowl and mix together with spoon or spatula. Melt the Copha in a jug and mix in the vanilla essence. Poor the melted Copha into the dry ingredients and mix well with spoon or spatula. Press the mixture into a lined lamington tin and refrigerate or place in a cooler box containing ice until set. When set, remove the White Christmas from the lamington tin and cut into 40mm (1.5 inch) squares using a large knife. 

Apple & Rhubarb Crumble

This is a really simple recipe and a delightful campoven favourite! 

   Ingredients: 1large bunch of Rhubarb, 

                     washed, stringed & cut into

                      5cm lengths

                      6 Granny Smith Apples, peeled,

                      cored and sliced into wedges

                                               4 tablespoons water

                                               1/2 cup of raw sugar

                            Crumble: 1/3 cup of Brown Sugar

                                      2/3 cup of Rolled Oats

                                      2/3 cup of plain flour

                                      1/4 cup melted butter

Serves 6-8           

Method: Place rhubarb & apple into the camp oven, together with the water & sugar. Place the camp oven over a bed of coals, but not directly sitting on the coals. Do not let it overcook. BEWARE... rhubarb will boil over and is notorious for it, so keep the temperature low and cook until the fruit is soft but not mushy. When cooked, stir a little to mix up the fruit. 

30 minutes prior to eating, cover the fruit with a crumble topping.

To make the crumble place all of the ingredients in bowl and mix together. Sprinkle evenly over the fruit in the camp oven and pat down firmly. Bake for about 15 - 25 minutes or until golden on top. A few hot coals placed on the lid of the oven will help the crumble to crispen. 

Serve with cream, ice cream or custard. 

Warning: rhubarb leaves are poisonous and should be cut off and disposed of.

Campfire Choc Bananas

This is such a quick and easy treat and the kids love experimenting with different ingredients to create their own taste sensation! I like a sprinkling of raw sugar, topped with fresh berries if I have any, yummy!  

  Ingredients: Bananas in their skins. 

                    Block of Chocolate

                    Marshmallows (optional)

   

Method: Leave each banana in its skin. Split down the side with a sharp knife.
Place 2 or three pieces of your favourite block of chocolate into the split banana, add some marshmallows if desired. Wrap each banana in foil and place in the hot coals of the camp fire or inside campoven until banana is cooked and chocolate has melted, usually 5-10 minutes. Serve with cream or by themselves. 

Other filling ideas: Caramello Chocolate, Rum & Raisin Chocolate, Mars Bars, Fresh fruit, Raw sugar, Spices etc. You are really only limited by your own imagination! 

Stay tuned for more great Holiday Recipe Ideas! 

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