ON THE ROAD RECIPES
BENDLEBY RANGES FAVOURITES
Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
Go to the Cookbook page for more details or click on images.
TO VIEW PREVIOUS RECIPES - CLICK HERE
Bendleby Ranges Favourites
We were up in the southern Flinders Ranges earlier this year, working on a new 4th edition of our guidebook – The Flinders Ranges – An Adventurer’s Guide. We were revisiting a number of station properties and spent a day or so at Bendleby Ranges with owners Jane & Warren Luckraft. We drove a couple of the new self-drive 4WD tracks on the station we hadn’t done before and enjoyed a camp near the camp kitchen, which is a beauty!!! I managed to get Jane to part with a few of her favourite recipes. She’s a great cook and cooks for the school camps, shearing teams and other large groups that stay on the station. Hope you enjoy her recipes, and if you are up in the southern Flinders, Bendleby Ranges is a great place to stay for a few nights and enjoy all it has to offer the traveler (http://www.bendlebyranges.com.au/).
Jane’s Chicken Capsicum Casserole
¼ cup olive oil
8 chicken thigh fillets – halved or cut into large pieces
2 onions – sliced
6 cloves garlic – crushed (or use the readymade minced garlic – about 4 tspns – or more)
4 bacon rashers – sliced or chopped
2 medium red capsicums – sliced or chopped
1 x 425gm can crushed tomatoes (undrained)
¼ cup chicken stock
salt, pepper to taste
Heat the oil in a pan or your camp oven and add the chicken pieces and brown them (you’ll probably need to do this in two batches – don’t overcrowd the pan or you’ll ‘stew’ the chicken, not brown it). Cook on each side until golden. Remove from the pan and drain on some absorbent paper towel.
Add the onion, garlic and bacon to the pan and sauté, stirring, for about 3 to 5 minutes or until golden.
Add capsicum, stir, and cook for another 3 minutes, stirring occasionally.
Add the whole can of tomatoes (including juice), along with the stock and stir to combine.
Bring to the boil, then reduce the heat to a simmer.
Return the chicken pieces and push down into the sauce. Season to taste.
Cover, and simmer for approx 20 to 30 minutes or until the chicken is tender and cooked through, stirring occasionally. (Cooking time will depend on the size of the chicken pieces – it may take longer.)
Serve with either some mashed potatoes or with some pasta.
Viv’s hint: Cover the chicken/tomato capsicum mix with a sheet of baking paper the will fit over everything and press down gently. This will help prevent any pieces of chicken that might be sticking out of the liquid from browning too much, and help keep in the moisture – it’s worth doing.
Good knob of butter
1 tblspn minced garlic
2 cups white wine (use good wine!! – the better the wine, the better the dish)
Fish fillets (Warren likes Barra) – enough for your needs
Pinch chicken salt
Black pepper (freshly ground)
Drizzle lemon juice
Melt the butter in a pan along with the garlic. Saute garlic for a minute or so.
Add the wine, then the fish fillets.
Season to taste and drizzle over the lemon juice.
Cook over a moderate heat until the fish is cooked to your liking.
Remove the fish and keep warm while you finish off the sauce.
Add some cream to the pan liquid (more or less to taste), heat and stir until the sauce thickens slightly.
Serve the fish with some of the sauce spooned over it with mashed potato and a green salad.
Jane’s Cinnamon Cake
This is a very large cake which is baked in a large baking dish and one Jane bakes for the large groups that she caters for on the station, such as school camps and shearing. It freezes quite well, and remains fresh for days.
6 tblspns margarine or butter - melted
2 cups sugar
3 cups SR flour
1 ½ cups milk
1 ½ tspns vanilla essence
extra melted butter
1 cup sugar 3 heaped tspns cinnamon
Combine the sugar and cinnamon in a small bowl.
Preheat your oven to 180°C.
Prepare your cake pan by lining a 33cm x 27cm baking dish (such as a roasting pan) with baking paper. (Or you could use two large cake tins.)
Put all the cake ingredients into a bowl and beat for 3 to 4 minutes with an electric hand mixer (or in your mixer).
Spoon evenly into the prepared dish and bake until a skewer inserted into the centre comes out clean – it’s going to take a while to cook – probably 1 ½ to 2 hours.
Remove the cake from the oven, and while it is still hot, brush the top of the cake with the extra melted butter and sprinkle with the sugar/cinnamon mixture.
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
VIEW PREVIOUS RECIPES - CLICK HERE