ON THE ROAD RECIPES
Alternatives to using a Camp Oven
Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
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Alternative to using a Camp Oven
It is quite common nowadays, especially in National Parks, and in many districts that are often under fire bans during the summer season, to find that wood fires are prohibited and you only allowed to cook on gas appliances, or by using a BBQ type fuel source.
This is where the following ovens come into their own: The Coleman Camp Oven, and The Cobb.
Coleman® Camp Oven
This compact cube shaped oven actually sits on top of your gas or fuel stove, and is a great idea when you can’t have a fire.
The stove is designed so that its metal lid and sides fold inwards and the stove folds down into a nice, neat little package, making it extremely easy to carry. Opened up, you place it over one of the burners on your camping stove, close the door and preheat it, as you would for any oven. An easy to read thermometer lets you know when it is ready to put in your roast, bread, pudding or whatever. Inside is a 25cm (10") square adjustable rack and the oven is big enough to take a medium sized baking tray, casserole dish or bread tin.
Designed to fit any Coleman® stovetop, you can find them in good camping stores. Check out their web site for store locations and information on their product range: www.colemanaustralia.com.au/.
Viv's hints: When using the Coleman® Camp Oven you should try and protect the gas stove & flame, and camp oven, as much as possible from the wind. I place a metal windshield around the oven, and also fold over 1 or 2 sheets of foil (top and sides) around the oven. If it's windy and cold, this helps to keep the heat in the oven.
The Cobb® – Camp Oven; BBQ; Stove; Smoker
In one safe, fuel-efficient unit, the Cobb® is an oven, a barbecue, a stovetop and a smoker. It weighs just 4.5kg and runs on ordinary BBQ beads (not gas) and is so safe you can hold it in your hands while it’s cooking, and cook on any surface, even glass. It's great if you are camping, or travelling in a camper or caravan, and while it might be a bit bulky if you are limited in storage space, it's a great alternative to a camp oven, and can be used in lots of different ways.
Now also available from Cobb® are 'Cobble Stones' (a replacement for BBQ beads). Made from coconut shells they burn for 2.5 hours with near zero emissions and light up is quick and easy without the use of fire starters. In just two minutes you’re ready to cook - beats waiting for normal BBQ beads to get hot and be ready to use. And they are hot - one Cobble Stone equals twelve BBQ beads, which makes them great for BBQs, stir-fry and breakfasts on the Cobb®.
Cobb® is available direct from Cobb Australia & NZ Pty Ltd or from one of the many retail stores now stocking it. For more information you can contact them at 17/34 Christensen Street, Cheltenham, Vic, 3192, ph: 1300 952 611 or (03) 9532 5611, or check out their web site for all the details and shop outlets at: www.cobb.com.au.
It's important to note that BBQ beads type fuel can also banned on days of total fire ban - please check the restrictions in force during your stay in different parks and districts.
Below are some great recipes to try. They work well in any camp oven type of cooking.
Roast beef with horseradish crust
This is a special occasion dish, as a Scotch Fillet Roast is expensive, but the horseradish crust adds a wonderful flavour to the meat. You could use a cheaper cut; the flavour will be just as good.
This can be successfully cooked in a camp oven, using 'The Cobb', or in the Coleman Oven on your gas stovetop.
Ingredients (serves 4 to 6)
2 large brown onions - peeled and thickly sliced
2 tblspns butter - softened
1 x 30gm tin green peppercorns (this should be enough for the beef and the cream - if you like more, than you'll need another tin)
2 tblspns bottled horseradish - grated or creamed (although the I like the 'cream' better for the dressing below)
1 tspn dried thyme leaves
1kg scotch fillet roast
1 tblspn plain flour
2 tblspns olive oil
Horseradish & peppercorn cream
1 tblspn approx green peppercorns - lightly crushed (see above)
2 tblspns bottled creamed horseradish (I prefer the 'cream' horseradish - it isn't as strong
5 tblspns sour cream
Preheat your oven and have it hot. (If baking at home your oven would be preheated to 200°C.)
Place the sliced onions in a single layer in the bottom of a greased baking dish.
Drain the peppercorns and rinse under some cold water, then pat dry with some paper towel. Place on a board and lightly crush using the back of a large knife or spoon. Set aside and use two-thirds (2/3) for the beef spread, and one-third (1/3) for the cream.
Place the butter, 2/3 of the crushed peppercorns, horseradish and thyme in a small bowl and mix until it forms a smooth spread. Refrigerate and allow to firm a little.
Pat the beef over with some paper towel to dry the surface and place on it top of the onions in the baking dish.
Spread the peppercorn/horseradish butter mixture evenly over the top of the meat.
Sprinkle the flour evenly over the meat and horseradish/peppercorn mixture, then drizzle the meat and onions with the oil.
Roast in the oven until cooked to your liking. As a guide follow these times:
Per 500g for: Rib eye/scotch fillet cook at 200ºC - rare 15 to 20 min per 500g, medium 20 to 25 min per 500g, Well done 25 to 30 min per 500g.
DON'T FORGET TO LET THE MEAT REST FOR 10 MINUTES OR SO before serving. Cover loosely with some foil to keep hot.
While the meat is roasting, make the horseradish & peppercorn cream by combining all the ingredients in a small bowl and mix well.
Serve slices of the beef with the onions from the bottom of the baking dish and a little horseradish and peppercorn cream.
Spicy Chicken Pieces
(Courtesy of the Cobb® Cookbook)
Very tasty and a wonderful flavour!
4 medium chicken Maryland pieces (or you could use 8 chicken pieces such as thighs and drumsticks - skin on)
1 tblspn oil
2 tblspns lemon juice
2 to 3 tspns curry paste (of your choice)
2 tblspns chicken stock
1 to 2 cloves garlic - crushed
1 bay leaf - crushed
Place the chicken pieces in a large zip lock bag.
Combine the oil, juice, paste, stock, garlic and bay leave in a small bowl and mix until combined.
Pour into the zip bag with the chicken, zip and mix the chicken around until all the pieces are well coated in the marinade.
Leave for at least 30 mins, or overnight in the fridge.
Drain the chicken, reserving the marinade.
Grill the chicken on the Cobb® and cook for about 30 to 45 mins, or until cooked, basting with the marinade during cooking and turning occasionally.
(Or grill over a bed of coals, or on the BBQ.)
Blueberry & Apple Muffins
I made these in my Coleman Camp Oven while we were camped in a valley in Mongolia last year. I'd brought some fresh blueberries off the local kids. The muffins didn't last long!!!
2 cups plain flour
1 tblspn baking powder
1/2 teaspoon mixed spice (optional)
3/4 cup raw sugar (or white)
1 apple - peeled and either finely diced or grated
1 cup milk or buttermilk
1 tspn vanilla essence or extract
1/3 cup butter - melted
1 to 2 cups of either fresh blueberries (or use frozen blueberries)
3 teaspoons of ground cinnamon
2 tablespoons of white sugar
Place the Coleman Camp Oven on your gas stove top and preheat. (If baking at home your oven would be preheated to 180°C.)
Use a 6 x 3/4 cup capacity large muffin pan, or muffin tin that fits into the oven and grease, or line the bases with baking paper.
In a small bowl combine the cinnamon and sugar (for the topping). Set aside.
Sift the flour, baking powder, salt and spice into a large bowl. Add the sugar and the apple and mix to combine.
In a separate bowl, beat the eggs and then combine with the milk, and vanilla, then add the melted butter and mix.
Pour the egg/milk mixture into the dry mixture and stir gently to combine. Fold through the blueberries (do not over-mix or the muffins will be tough - the less you mix them the lighter they will be).
Spoon the muffin mixture into the prepared muffin holes (to about two-thirds full) and sprinkle with the cinnamon/sugar mix.
Bake for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean.
Serve muffins warm or at room temperature.
Note: cooking time will depend on outside temperature, wind, etc. Keep a close watch and make sure the muffins don't burn, if necessary place some foil either on the top or bottom to stop them burning.
Viv’s hint: If baking in a camp oven, place the tin on a trivet and bake as usual. A large six-muffin tin (with the sides bent up) will fit into a large camp oven.
A Simmer Mat - Heat Defuser is a great piece of equipment, and especially works well in this oven, helping to diffuse the heat generated from the bottom over the gas flame.
View Campfire Cooking Products Links - click here Viv's guide to Camping & Cooking Essentials
http://www.guidebooks.com.au/Viv Moon camping and food essentials.pdf
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