Whats your best camp oven feed

[top truck Junior Member Find all posts View Profile Close top truck]

We are off camping in the school holiday. And always take a camp oven with us, would love to know what feed you all like to cook up to keep the others well fed and happy.
Here is the feed that all way goes down a treat.
Get some foil and make it into a bowl that fits a topside roast, then mix together a can of mushroom soup and a packet of french onion soup, pour over roast,close foil over the top place in camp oven and cook for about an hour, add vegies of your chosing, cook another half hour, and there you have ,roast beef with vegies and gravy. Never get any left over for lunch the following day.

[Bushbasher Out of control poster! Find all posts View Profile Close Bushbasher]

We do all the roasts and stews including dumplings. My missus even does the scones for mornos. She also does cakes and fancy roasted apple strudel type treats.

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

Mmm yummy Im getting hungry!
My favorite is a damper made with 2 packets of scone mix with fruit & chocky chunks mixed thru...
Bloody awsome with a can of cold Rice Cream!!

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

What's the best way to clean the camp oven after use? Some say to upend it and sit it over hot coals to burn off the leftovers, others say to wash it and then oil the inside.
Is one of these methods better than the other?

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

What's the best way to clean the camp oven after use? Some say to upend it and sit it over hot coals to burn off the leftovers, others say to wash it and then oil the inside.
Is one of these methods better than the other?

I do bit of both.
Burn it out then oil it.

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

Best camp oven feed?
Mate taught me to put a large corned silverside in to an oven bag, add half a cup of honey, a solid few glugs of soy sauce and sit in a slow camp oven for a few hours.
Slice nice and thick, side serve of boiled whole baby spuds, cabbage, peas carrots corn.
Top campfire meal.
Oh, couple bottles of red as well.

[MidLifeCrisis Out of control poster! Find all posts View Profile Close MidLifeCrisis]

I pre make up a spag bol with calabrese sausage , a tonne of herbs and some chilli limited to 1 or 2 cups

Just boil water, cook the angel hair spag in 3 minutes, heat the spag bol and done.

mlc - make it spicy

[REV Find all posts View Profile Close REV]

I would have to say Leg of Lamb with honey, rosemary & garlic is the best roast that you will ever have. All roasts are good in a camp oven but the Lamb is No. 1!!!!!!!!!!

With a good red of course, or cold beer. or................................................ .

[derek11 Advanced Member Find all posts View Profile Close derek11]

x 2 for roast leg of lamb, the tastiest roast i've done in my bedourie oven, also for something different green chicken curry with plenty of basil work a treat .... yum

[Peterpilot Avid PP Poster! Find all posts View Profile Close Peterpilot]

Lamb is good, but instead of leg try a shoulder of lamb. No bone, easy carve. I've also had great camp oven roasts using a whole rump. Pork is also good, but tricky to get the crackling crispy.

[The Alberto Member Find all posts View Profile Close The Alberto]

When we were up the cape last year, we took 2 camp ovens between 3 cars. As well as the mandatory camp oven stews, roasts and scones. I did Nachos in it one night. Mixed up the spicy mince in one, then put a trivet in the other so the bottom didn't burn, then plenty of alfoil, made up the layers, cheese on top, plenty of heat on the lid, use the foil to lift it out and done! Then chucked some guacamole (from a tube) and sour cream on the top - kids loved it. I also took up some flat bread and some thin pizza bases which were the same size as the bottom of the camp oven. Again need the trivet in the bottom to prevent burning, cover this in foil drop your favourite pizza in on the foil, lid on, coals on top and in about 10 min (give or take) you have gourmet pizza in the middle of the bush. Quick, easy, tasty and the kids loved it.

[REV Find all posts View Profile Close REV]

Lamb is good, but instead of leg try a shoulder of lamb. No bone, easy carve. I've also had great camp oven roasts using a whole rump. Pork is also good, but tricky to get the crackling crispy.

Yes I have done rump and pork and they are delicious, but Lamb is the go.

The way that I do pork now, is to scour the skin, (butchers don't scour it enough) rub in salt & butter & while I'm doing that, the frying pan is heating up on the gas stove.
Place the pork with the skin down into the frypan and move roast around so that all of the skin gets a good searing.

Then into the camp oven with extra heat on the lid for about 15 mins or so, then remove some heat from lid and then finish cooking roast as normal.

Enjoy!!

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

When we were up the cape last year, we took 2 camp ovens between 3 cars. As well as the mandatory camp oven stews, roasts and scones. I did Nachos in it one night. Mixed up the spicy mince in one, then put a trivet in the other so the bottom didn't burn, then plenty of alfoil, made up the layers, cheese on top, plenty of heat on the lid, use the foil to lift it out and done! Then chucked some guacamole (from a tube) and sour cream on the top - kids loved it. I also took up some flat bread and some thin pizza bases which were the same size as the bottom of the camp oven. Again need the trivet in the bottom to prevent burning, cover this in foil drop your favourite pizza in on the foil, lid on, coals on top and in about 10 min (give or take) you have gourmet pizza in the middle of the bush. Quick, easy, tasty and the kids loved it.

Hey Alberto, I like your style. That sounds very scrumptious!!!

BTW your only 400ks down the road mate!!

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

Yes I have done rump and pork and they are delicious, but Lamb is the go.

The way that I do pork now, is to scour the skin, (butchers don't scour it enough) rub in salt & butter & while I'm doing that, the frying pan is heating up on the gas stove.
Place the pork with the skin down into the frypan and move roast around so that all of the skin gets a good searing.

Then into the camp oven with extra heat on the lid for about 15 mins or so, then remove some heat from lid and then finish cooking roast as normal.

Enjoy!!

Oh this is getting rediculous... Im about to eat my arm off!!!

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

Lamb Shanks... Yum!!!!!