Bush Recipes - NO BANTER, JUST RECIPES...

[MickL Addicted PP Member Find all posts View Profile Close MickL]

BEER CAN CHICKEN

Beer Can Chicken is the easiest way you will ever cook a chicken and also consistently produce the most succulent and juicy results.

Ingredients.

1 chicken fully gutted and half stuffed with your favourite stuffing.
1 can of beer with 2/3rds of the contents drunk.

Simply open up the chicken, add stuffing of choice and place the can of beer where the sun don’t shine, being careful not to lose any of the liquid gold.

You will find that once in place the chook will balance quite easily on the can and also that its two drumsticks act as extra support.

Wrap in foil or place in camp oven if you have one big enough.

Pop it in hot coals and leave for about 60-90 minutes depending on size of chicken. If using a camp oven don’t open the lid to many times as this will affect cooking times.

No turning, no need to do anything except sit back and down a few ales and chat with your mates.

The result is the most succulent chicken you will ever eat.

The chicken wont taste like beer however the beer serves as an excellent means of keeping it juicy from the inside.

Try stuffing the chook with an onion or maybe an apricot or 3 for something different prior to inserting the beer can. Basting with Oil, a little honey and pepper corns also tastes a treat.

Mick.

[Chuck Advanced Member Find all posts View Profile Close Chuck]

Re: Bush Recipes

Coked Beef

2kg peice of Beef (Topside is good)
1 Can crushed tomatoes
2 Large onions chopped roughly
3 or 4 Cloves of garlic sliced
1 Can Coke
1 Table spoon olive oil

Heat camp oven on coals add oil & brown Beef 1 min each side, remove beef and add onion & garlic to oven stir for 1 min.
Return beef to oven and add remainder of ingredients & place camp oven into coals and cover lid with coals.
We like it med-rare so about 1hr dependent on quality of coals.
When cooked remove beef & allow to stand.
Reduce juices in oven for gravy.

[JamesC Member Find all posts View Profile Close JamesC]

Re: Bush Recipes - NO BANTER, JUST RECIPES...

FAJITA'S (BEEF OR CHICKEN)

1/2kg thin sliced beef or chicken (or combo)
1/3 cup BBQ sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chilli powder
3 small capsicums (red, yellow and grn) sliced thinly
good sized packet of the fajita or tortilla breads

sour cream (for topping)

Place meat in a bowl with spices and BBQ sauce, mix thoroughly and allow to marinate. The longer the better. Heat the oiled BBQ plate and cook capsicum slices until brown then remove. Re-oil the plate if needed and then cook the meat mixture, marinade and all, when nearly done add the cooked capsicum to the mixture.

At the same time, wrap your fajita breads in some foil and heat on the BBQ plate.

Remove the breads from the foil and add the meat to them, top with sour cream, roll them and enjoy.

Additional toppings

Avocado topping
2 avocado's
1 tablespoon lime juice
1 clove garlic

Mash both avo's in a bowl and combine with garlic and lime.

Tomatoe Salsa
2 medium tomatoes seeded and chopped
1 small red onion finely chopped
1 table spoon olive oil
2 teaspoons coriander (finely chopped, tube is good)

combine all the ingredients in a bowl.

[rhs58 Senior Member Find all posts View Profile Close rhs58]

Re: Bush Recipes - NO BANTER, JUST RECIPES...

HONEY SOY CORNED MEAT

Into an oven bag place a decent size chunk of corned meat, 1/2 cup honey and 1/4 cup soy sauce.
Place on a rack in the camp oven for an hour and a half - 2 hours.
Then remove from oven, drain fluid.
Let rest 15 minutes and carve.
Serve with mashed potatoes and veg.

BEWDIFUL :!:

[two+four Advanced Member Find all posts View Profile Close two+four]

Re: Bush Recipes - NO BANTER, JUST RECIPES...

Camp Doughnuts

6-8 slices of white bread
rasberry jam
vegetable oil for shallow frying
extra sugar and cinnamon for coating

Batter:
1 egg
1/4 cup sugar
1 cup self raising flour
3/4 cup of milk.

Cut crusts from bread and cut each slice in half diagonally. Spread each piece with jam and fold over and press together (to make sandwiches).
To make batter, mix egg and sugar together, then add flour and milk gradually.
Take a deep sided fry pan and add enough oil to allow the doughnuts to shallow fry.
Take each jam sandwich and dip into batter, shallow fry in hot oil and remove when golden.
Drain on kitchen paper and then roll in cinnamon and sugar and serve hot.

[JamesC Member Find all posts View Profile Close JamesC]

Re: Bush Recipes - NO BANTER, JUST RECIPES...

Bump!...(I love my food :wink: )

[Wil Senior Member Find all posts View Profile Close Wil]

Re: Bush Recipes - NO BANTER, JUST RECIPES...

Double Bump!

Particularly if you have a recipe for a Cobb. We are off camping this weekend and i need something to impress my lady friend (I am such a cooking gumby)!

Will

[pearlie Member Find all posts View Profile Close pearlie]

Re: Bush Recipes - NO BANTER, JUST RECIPES...

Okay, talk of Cobb cookers has got the juices flowing again. How about this one.... We have tried it and it is bewdiful - especially with damper to mop up the gravy. The prunes don't sweeten the stew, they give it texture and thicken it nicely. It is very savory.

GUINNESS STOUT BEEF STEW
serves 4 - 6


• 2 1/2 pounds of stew beef - cut into cubes
• 2 tablespoons of olive oil
• 2 cloves of garlic - crushed
• 2 cups of onions - chopped
• 1/4 cup of flour
• 1 1/2 cups of beef broth
• 12 ounces of Guinness Extra Stout
• 3 large carrots - sliced
• 2 bay leaves
• 1/4 teaspoon of black pepper
• 3/4 cup of prunes - pitted
• 2 tablespoons of parsley - for garnish
In a Dutch oven, on medium high heat, heat 1 Tablespoon of the oil and sautι the onions for 3-4 minutes. Add garlic and cook for another 30 seconds.
Remove them from the pot and add the remaining 1 Tablespoon of oil to the pan. Quickly sear the meat on all sides in several small batches.
Return all the seared meat to the pan. Reduce heat, stir in the flour until all the meat is coated.
Add beef broth and the Guinness and stir until mixture comes to a simmer.
Add onions, garlic, carrots, bay leaves, and ground pepper to the pot. Stir.
Simmer gently for 1 hour, stirring occasionally. Cook the stew uncovered so that the gravy will thicken.
Chop the prunes and add them to the pot. Continue cooking for 1/2 hour. The gravy will develop a glossy finish.
Remove bay leaf. Add salt and pepper to taste.
Serve with boiled potatoes. Garnish with chopped parsley.

[pearlie Member Find all posts View Profile Close pearlie]

Re: Bush Recipes - NO BANTER, JUST RECIPES...

Okay, so here's the damper recipe to go with the stew..



To 3 cups of flour add a good pinch of salt. In mixing bowl, add a stubby (375ml) of beer (not lite beer) or water if making for kids.
Mix well and allow to stand for half an hour. Shape and slash the top to form the pattern.
Place in a camp oven and secure lid, cover with hot coals and wait until cooked.
(This can also be wrapped in aluminium foil and cooked in a medium oven for half an hour)
It is also good to eat with cocky's joy (golden syrup) for dessert.