Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
Go to the Cookbook page for more details or click on images.
Also available in all eBook Formats.
I recently came across a great new piece of campfire cooking equipment, called the Auspit. For those of us who love a good roast in the camp oven, this is another alternative that will give you a great result. The Auspit™ comes neatly packaged in an easy to store and carry bag with a total weight of just 5kg. It is also easy to assemble and more importantly does a great job of cooking.
The unit is a single post, battery driven spit capable of cooking up to 6kg of product. Its unique features include a fully adjustable height clamping and a swing away action which allows you the flexibility to swing the spit bar away from the discomfort and hazard of heat or smoke and to enable basting, carving or mandatory taste testing with ease. It is powered by two x D size batteries and has a running time of up to 30 hours.
You can even use it over a bed of BBQ briquettes, and even LPG. And don’t just use it when you are camping, you can just as easily set it up at home or in areas where an open ground fire is not practical by use of a tray or steel container. (Their web site has a page of tips and recipe ideas, which will show you how.)
The spit isn’t just restricted to cooking meat, it does a great job of potatoes, pumpkin, beetroot and onions. And, for those who like something sweet, you can even bake apples and pears.
Soon to be released are 3 new attachments, which will enable you to cook golden brown roast veggies, bread, omelets, and deserts, all from the one Auspit. And they are all designed to fit in the carry bag.
The spit has RRP of $145 (plus freight) and can be ordered from their web site: www.auspit.com/
For more information you can check out Auspit on their website, or ph:(03) 5941 3949.
Here a just a couple of the marinades which have come from the website, where you’ll find more tips and recipe ideas.
1/2 cup olive oil
Oregano (or other herbs to suit)
2-4 cloves crushed garlic
Juice from 1-2 lemons
Mix all ingredients together. Place lamb in a bowl with the marinade and leave for an hour or so.
(Viv’s hint: try using the bottled variety of lamb herb mix.)
Thai Marinade - suitable for Beef
1 tblspn soy sauce
1 tblspn Worcester sauce
2 tblspns sweet chilli sauce
1 tblspn sesame seeds
2 cloves garlic finely chopped or minced
2 tblspns olive oil
This will be enough for approx 2kg roast beef.
Mix ingredients together and place into a container with meat and leave for 3 hrs or overnight if desired.
Place meat on spit and cook basting during cooking with marinade.
View Campfire Cooking Products Links - click here Viv's guide to Camping & Cooking Essentials
VIEW PREVIOUS RECIPES - CLICK HERE