Australian Camping & Outdoor Activities

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6 Bananas

6 Slices of Bacon

Peel bananas & wrap completely in bacon. Secure with toothpicks, fry in hot frypan or on hot plate. Makes a delicious snack or great breakfast served with eggs & toast.

1 apple
2 to 4 tbsp. dried fruits and nuts
1/2 to 3/4 tsp. cinnamon sugar (mix 1/2 cup sugar and 1 tsp. cinnamon)
1/2 tsp. butter or margarine

Carefully core the apple, leaving the bottom intact. Stuff it with fruits and nuts of your choice, packing it fairly tight. Sprinkle on the cinnamon sugar and dot with butter. Wrap the apple in a double thickness of aluminum foil, twisting the ends at the top to form an easy handle.

Place the apple right side up on the coals. Bake for twelve to eighteen minutes, turning occasionally, or until the apple yields slightly when pushed with a gloved hand. Before serving, open the foil and let the apple cool for a few minutes. Serves one.

1 onion
250-300g curry cooking sauce, (jar or packet) mild or hot, depending on taste.
large can tomatoes
coriander
plain yoghurt, optional
1 cup rice

750g diced lamb or beef

Heat a little oil on high in a deep-sided pan. Fry onion for 1-2 mins and remove.
Brown meat in small batches, removing each batch before adding the next.
Reduce heat and return meat and onion. Add curry sauce and tomatoes (including juice). Cover and simmer for 1½ - 2 hours or until tender.
Add 2 tablespoons of chopped coriander and ½ cup yoghurt (if desired) just before serving.

Serve with boiled rice.

Any peice of roast meat or chicken

Vegies of your choice

A small hint for first timers. Pre heat the camp oven before adding the meat.

Once the meat is cooked, remove and cover with foil. Add vegied to oven. When vegies are cooked return the meat for a few minutes to heat back up.

1 large onion 1 large sliced: green, red,

yellow peppers

4 med potatoes, slicedd 1/2 " 6 med carrots, sliced 1/4"

1 small cabbage, sliced 2 med tomatoes, chopped

1 to 1 1/2 lbs fully cooked Polish 1/2 cup butter

sausage, cut into 1/2" pieces

1 tsp salt 1/2 tsp pepper

Place vegetables in order listed on three pieces of double-layered heavy-duty foil (about 18" x 18"). Add sausage; dot with butter. Sprinkle with salt and pepper. Fold foil around the mixture and seal tightly. Grill, covered, over medium heat for 30 minutes. Turn and grill 30 minutes longer or until vegetables are tender. Yield: 6 servings

Hamburger patties or chichen breasts may be substituted for the sausage.

3 parts self raising flour to 1 part full cream powdered milk

1/2 teaspoon salt

1 can of beer

Mix dry ingredients together.

Add beer while continuously mixing until a soft bread like dough forms.

Shape into a large ball & place in a well greased camp oven.

Nestle the camp oven into your prepared coals (setting the base of pan approximately 1" down into the coals).

Placed the filled lid on top of the oven & leave to cook for about 20 minutes & then keep checking.

Your damper should have a golden brown colour & sound hollow when tapped.

If not replace lid & keep cooking, checking from time to time.

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4 rashers chopped bacon

2 cups hot water

150 gram fresh mushrooms

2 teaspoons of chicken instant stock powder

2 tablespoons of oil

6 chicken pieces

2 tablespoons flour

Coat chicken with flour & brown in hot oil.

Place in camp oven & cover with sliced mushrooms & bacon.

Add dissolved stock powder (or cubes) in water.

Cover & bake at moderate temperature for 1 1/4 hours stirring occasionally

Slice about halfway through the banana while still in its skin,insert about four squares broken from a block of chocolate and wrap in alfoil.Heat in the coals of the fire until the chocolate melts.

a great and easy way for those with a sweet tooth to finish a meal

1 whole fish, cleaned and scaled (or more depending on how much you catch and how many you are feeding)

We used Grunter but have also done this with trout before, any good eating fish really

Slice fish diagonally across body approximately 5cm apart

Cut lemons in half and slice halves into approximately 2mm slices

Bending fish slightly to open the slits, rub Garlic and spices into the slits

Place lemon slices in rows in the slits

Repeat on other side of fish

Wrap fish 1 layer of foil, two layers of wet newspaper and another two layers of foil

Place fish in hot coals

Time will depend greatly on the size of the fish but as a general rule the paper will be partly burnt when the fish is ready

If you do not have a fire to cook on, a great alternative is to burn heatbeads (like what you would use in a weber) and use these under and on top of the fish.

Dumplings

2 cups self raising flour

2 tablespoons butter

milk

pinch salt

2 eggs, beaten

Syrup

2 cups water

2 tablespoons golden syrup

1/3 cup sugar

6 teaspoons butter

Mix flour with salt & rub in butter. Add eggs & stir in with a knife, adding enough milk to make a soft dough. Divide into 12 pieces & roll into walnut sized balls.

In the camp oven heat water with sugar & golden syrup, stirring until sugar dissolves. Add butter & bring to the boil. Place dumplings in syrup, cover & simmer gently for 20 minutes over low heat.

Serve dumplings & sauce with cream or custard

1-1/4 pounds halibut, cut into 1-inch cubes
3 medium red onions (about 1 pound), peeled and cut into 8 wedges
2 tablespoons extra-virgin olive oil
Salt and ground black pepper
2 medium tomatoes (about 1 pound), cored and cut into 1/2-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon rice vinegar

1. Light grill. Gently toss halibut, onions, oil, and salt and pepper to taste together in medium bowl. Thread halibut and onions on skewers, alternating them, beginning and ending with onion. Oil grill (see "No-Stick Grill Trick" below). Place skewers over a hot fire and grill, turning several times, until fish is cooked through and onions are tender and streaked with dark grill marks, about 10 minutes.

2. Meanwhile, combine tomatoes, cilantro, rice vinegar, and salt and pepper to taste in small bowl.

3. To serve, spoon some tomato relish on each plate. Slide fish and onions from skewers onto plates.

vegies,left over fish or meat

two eggs salt, pepper

mix all ingredeants to-gether fry up until brown serve with baked beans

Anything left over in the Esky/Fridge(if your lucky enough to have a car fridge)/Supply Box

i.e. stale bread, old sausages, baked beans, bacon, spuds, onion, spag bol, manky chops, tomatoes.

This is best served on the last morning of a trip, before pack-up, even better if the night before involved being noisy around a good campfire with lots of port to keep warm.

1) Get your ingredients

3) Cover them in tomato sauce

5) Feel very full, slightly ill, and extreemly guilty

? Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Australian Camping & Outdoor Activities	AustralianCampingOutdoorActivities@groups.msn.com