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Camp Oven Baking

 

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Camp Oven Baking

Baked Chicken with Tarragon Butter

 

1 x whole roasting chicken - remove giblets and neck and wipe dry
3 tblspns butter - softened
1 to 2 tspns crushed garlic - depending on taste
1 1/2 tspns dried tarragon
salt/pepper to taste
Combine the butter, garlic, tarragon and seasoning in a small bowl and mix well.
Divide mixture into two.
Place one half inside the cavity of the chicken and then tie the legs together with some string.
Or, by using your fingers gently prise the skin away from the breast flesh and distribute the butter evenly over the breast of the chicken.
Rub the remaining butter mixture over the top of the skin of the breast and legs of the chicken.
Place the chicken, breast up, in a foil dish. Place the dish on a trivet in a hot preheated camp oven.
Put on the lid and place the camp oven on a bed of hot coals. Add some coals on the lid, and bake for approx 1 hr or until tender. Towards the last 15 mins of cooking, remove the lid and baste the top of the chicken a couple of times with the juices in the bottom of the pan.
Serve on a bed of mashed potato or rice to soak up the juices.
Oven: Alternatively you could place the chicken in an ovenproof dish, lid on, and bake in a mod/hot oven (190ºC to 200ºC) for approx 1 hour or until tender. Don't forget to baste it.

 

Lemonade & Cream Scones
These are the best scones you will every make. You won't be able to stop at one.

3 cups self-raising flour
pinch salt
1 cup thickened cream
1 cup lemonade

Make sure you have plenty of coals and your camp oven is preheated and hot.
Sift the flour and salt (or shake it through a sieve) into a large bowl.
Make a well in the centre and then pour in the cream and lemonade.
Mix with a knife until the mixture comes together. (It will be a nice, pliable soft mixture.)
Turn the dough onto a lightly floured board, flour your hands and gently mould and shape to the thickness you want.
Cut scones into rounds using a scone cutter or similar to your desired size and shape.
Sprinkle a little flour over the bottom of your camp oven and arrange the scone close together.
If you have an old enamel deep-sided round dish that will fit the scones, lightly grease it and then place them in that, then place that on a trivet inside your preheated, HOT, camp oven.
Make sure you have plenty of hot coals on top of the camp oven to help brown the scones.
Bake for approx 10 minutes or more. Timing will depend on the heat you are getting out of your coals, and the size of your scones (if they are thick they'll take longer).
Oven: Alternatively arrange the scones close together on a lightly greased baking tray and bake in a very hot oven 220ºC for 10 to 12 mins or until golden.

Serve warm with jam and cream.

Hints for making the perfect scone
• Mix with a knife.
• Mix lightly, mould and shape without too much work on the dough. Do not roll dough out hard - this makes a tough scone. Pat it into shape with your hands.
• After mixing with liquid, handle the mixture as little as possible.
• Cook immediately on mixing - waiting destroys the baking powder raising effect.3 cups self-raising flour pinch salt 1 cup thickened cream

 

Baked Self-saucing Chocolate Pudding
This is an old family favourite that is always very popular and scrumptious. Serve immediately - if you let it stand for any length of time the yummy chocolate sauce in the bottom of the pudding will be soaked up into the pudding.

Pudding Batter:
1/2 cup sultanas
1/2 cup port or rum or similar - optional
1 cup self-raising flour
pinch salt
1 tblspn cocoa powder
1/4 cup sugar
1 rounded tblspn butter - softened, almost melted
1/2 tspn vanilla extract
1/2 cup milk

Place the sultanas in a small bowl with the port and leave to soak for 30 mins if you can. Drain before using.
Sift the flour, salt, cocoa and sugar into a bowl.
Add the butter and mix.
Combine the milk and vanilla and add to the flour mixture.
Mix well to make a thick batter.
Sprinkle the drained sultanas evenly over the base of a lightly greased ovenproof dish.
Spread the pudding mixture evenly over the sultanas.
Sprinkle the topping mixture (see below) evenly over the batter.
Gradually pour the chocolate sauce (see below) over the topping mixture.
Place the dish on a trivet in a hot preheated camp oven. Cover, put some coals on the lid, and bake for approx 35mins or until the pudding mixture is cooked.
Oven: Alternatively bake in a moderate oven (180ºC) for approx 35 mins.

Topping:
2 tblspns brown sugar
2 tblspns desiccated coconut
1 tspn cinnamon
Combine in the ingredients in a small bowl.

Chocolate Sauce
2 rounded tblspns butter
1/2 cup sugar
1 tblspn cocoa powder
1 cup boiling water
Combine all the ingredients in a small bowl and stir until the sugar has dissolved and the butter melts.

 

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