2016 Queensland Caravan & Camping Supershow

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CAMPFIRE COOKING STAGE CAMPFIRE COOKING STAGE The Cast Iron Boys are back again in 2016 to host the popular “Campfire Cooking Stage”. This year the Campfire Cooking Stage is located off Gregory Terrace between Rydges and Building 16 (near Coastline RV) — see Overall Map on page 4. The Cast Iron Boys will be preparing and cooking some of their delicious Camp Oven Recipes including Choc Chip Bread & Butter Pudding, Cola & Smokey BBQ Ribs, Apricot Chicken and of course Damper. The boys will also be giving instructions on how to get started with Camp Oven Cooking and if you’re lucky, you may take home one of the daily prize packs. The Campfire Cooking Stage will be running every day of the show, with four sessions daily (except Monday, 13 June with the last session starting at 1:30pm). DAILY SESSION TIMES The CAMPFIRE COOKING STAGE will operate 4 shows daily. 10:30 — Introduction to Camp Oven Cooking 12:00 — Learn to Cook 2 of Our Favourite Recipes 1:30 — Introduction to Camp Oven Cooking 3:00 — Learn to Cook 2 of Our Favourite Recipes NB: Last show will be Monday, 13 June. PROUDLY SUPPORTED BY evakool.com 42 | queenslandcaravanshows.com.au
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 | 43
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2016 Queensland Caravan & Camping Supershow

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