Queensland Caravan Camping & Touring Supershow

2016 Queensland Caravan, Camping and Touring Supershow
CAST IRON BOYS CAMP OVEN RECIPES
COLA & SMOKEY
BBQ RIBS
NICK'S PERFECT
DAMPER
Ingredients
1 Kg of Ribs
1 Bottle of Smokey BBQ Marinade
2 Litres of Cola
Method
1. Cut the ribs into individual pieces.
2. Pour cola into the camp oven, add the ribs
and bring to the boil. Let boil for half an hour.
3. Remove ribs and drain cola. Brush marinade over ribs and place back in
the camp oven.
4. Bake for one hour, whilst re-basting the ribs with more marinade every
10 – 15 minutes. Serve and enjoy!!
Ingredients
1 Cup Self Raising Flour
1 Pinch of Salt
Water
Method
1. Combine the flour and salt in a bowl, and
with a fork, make a well in the center.
2. Slowly start to add enough water until the mixture comes
away from the sides of the bowl and combine until mixture begins to
form a dough.
3. This is the most important step as you don’t actually want to knead it, you
just want to leave it as it is. Using your hands, cup it and slowly work the
dough until you get you a nice round damper shape.
4. Place onto a trivet covered with foil and sprinkle some flour over the top of
the damper. This gives the final damper a nice crusty top.
5. Cook for about 20 minutes or until the damper sounds hollow when tapped.
RYAN’S APRICOT
CHICKEN
CHOC CHIP BREAD
& BUTTER PUDDING
Ingredients
8 Chicken Drumsticks or
4 Full Marylands Pieces
2 Tins Apricot Nector
1 Onion, Sliced
A Packet of French Onion
Soup Mix
3 Carrots, Cut into Large Pieces
Ingredients
4 Eggs
2 Cups Milk
300ml Thickened Cream
1/4 Cup Caster Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Ground Cinnamon
10 Slices White Bread,
Crusts Removed
1/4 Cup Butter, Softened
1/2 Cup Choc Chips
Method
1. Preheat your camp oven and pour in 1 tin of apricot nectar and the soup mix,
stir and bring to the boil.
2. Add the chicken, onion and carrots with the other tin of nectar to make sure
it is all covered, then bring tback to a high simmer.
3. Relax and have a beer or two while the chicken cooks away, stirring
occasionally to make sure it doesn’t stick to the bottom and cook for 1 hour.
4. Serve with some spuds or cooked rice.
Method
1. Grease a 4.5 quart camp oven base and sides.
2. Whisk eggs, milk, cream, caster sugar, vanilla and cinnamon in a bowl.
3. Cut each slice of bread in half diagonally. Spread both sides of each slice
with butter. Arrange half the bread in rows in prepared dish. Sprinkle with
half the choc chips. Repeat with remaining bread and choc chips.
4. Pour egg mixture over bread. Cover and bake for 30 minutes or until golden
and set, then serve.
June 8 – 13, 2016