Carolyn™ - Outdoor Cooking In Oz

FREE CAMPING WEEKEND AT MACQUARIE WOODS 

WITH THE AUSTRALIAN CAMPERTRAILER GROUP

COOKING ON THE WEBER BABYQ

The Youtube shows the lovely weather we experienced, it can be cold here and even snow. No fires between November and March and other fire ban times.

There is no power and most used gas for cooking.  The majority of the Campertrailer group have solar panels.  I like to cook but also to enjoy the weekend so this is all quick and easy to make with some prepared and frozen at home.  

I decided to take some  homemade frozen Cheese Triangles in filo pastry.  This was the first time I had cooked them from frozen in the BabyQ and I was pleased with the results.

The filling:   

Large packet of Phillidelphia Cream Cheese 

6 chopped shallots 

Rind off l small lemon and juice from lemon

Good grind of pepper

Cooked around 400C foil or convection tray, trivet and I used a foil container lid but a tin of any sort would do. Cook until brown. Check from about 10 minutes they are very hot inside so let them cool down a bit.
Great Happy Hour food, I serve them with sweet chilli sauce.

Next on the easy list was a Greens Sultana Cake cooked in my new Aldi tin.  It fits perfectly in the Weber and although it looks small makes about 12 slices.  I should do one of these from scratch and take the dry ingredients measured out in a cliplock bag.

Ingredients:  

1 Sultana Loaf dry mix

1 Egg

1 small 200ml carton UHT cream 

(I find this more convenient to use than melting butter)

Mix it together and put into a greased tin.  Cook 400C start checking at 20 minutes.

A family favourite is baked Piroshki and I have made these many times in a camp oven and now I use the BabyQ.  I decided it was something to demonstrate and David was willing to learn and made up a tray full which he cooked in his own BabyQ. 

I had precooked at home my usual beef filling and also made a BBQ Pork filling.  I froze them and defrosted them to use and was happy with the results.  The no knead bread dough I use I simply mixed the night before and left overnight.  I left out the egg because I was not refrigerating it which I would do at home.  My last blog post was Piroshki which gives you the quantities for one lot of filling. It makes about 40 depending on your sizing.
The Pork filling:I used 500g minced pork + 1/3rd cup Cha Sui Sauce OR if you can get it 2 cups Chinese Roast Pork1/2 cup finely chopped shallots or red onion
2 Tablespoons oil
2 Tablespoons Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
1 1/2 Tablespoons Sesame Seed Oil
3/4 cup chicken stock

3 Tablespoons flour

Mix together Soy, Oyster Sauce, Sesame Seed Oil and chicken stock and put aside.

Fry the shallots in the oil till translucent not browned then the pork till just cooked.  

Sprinkle over the flour and sugar and stir.  

Add the sauces and stock and cook until thick.  Cool before using.

I both used a tray and tried one batch on baking paper onto the pizza stone (on trivet).  Take care as baking paper can be slippery and I lost half a batch into the dirt off the pizza slide :) usually take around 10-15 minutes.  The ones pictured I made a little larger than usual in a square muffin tin. I serve these with soy and sweet chilli.  Some in my family put tomato sauce on the beef.  I have had suggested that plum sauce would go well with the pork ones and will try that next time.  If at home I freeze them and my family love to zap a plate full in the microwave from frozen state.

The Zucchini Slice recipe I made for the community meal and it came from the Weber BBQ Addicts Page on Facebook and it was posted by Kate Dukes. A man came around selling local fresh eggs and they cooked up an unbelievable colour.  My first time making this I was pleased and it cut well and kept warm a long time.
Ingredients:
375g Zucchini (I used two very large) grated
1 Large Onion finely chopped
3 Bacon rashes (I used about a cup of bacon pieces fried and frozen at home)
1 Cup Grated Cheese
1 Cup SR Flour sifted (I never sift flour these days)
1/2 cup Vegetable Oil 
5 eggs lightly beaten
Pepper to taste
Mix all together and put into a lamington tin and cook on trivet with foil under for 400C 30-40 minutes until brown.  
Cut into squares when cool.

I love to try something new especially when camping and I have lots of happy taste testers.  This one looked good and healthy, potato and spinach balls baked, they contained potato just cooked and mashed, spinach, basil, chives, parsley, garlic, cumin and a splash of white wine (optional).  My feeling was that it needed an egg or something to bind them but I went with the recipe.  They looked good but refused to brown even though I put a fair bit of oil in the tin.  In desperation I flattened them but they wouldnt hold together.  

I almost always have a jar of Onion Marmelade and Cranberry Chutney in the fridge (recipes in the blog) and I hadnt used the Brie cheese so I ditched the balls and took that to Happy Hour.  

These condiments are usually enjoyed and I take a jar from home most camping trips. Can use on pizza or with cheese or on the side.

CRANBERRY CHUTNEY  MODIFIED FROM WIVES WITH KNIVES

• 3 cup fresh cranberries (I use two packet of dried and pour boiling water over them and leave it to cool, I then use the water as part of the recipe)
• 1 large tart apple, peeled and chopped
• 1/2 cup orange marmalade
• 1/2 cup apple cider vinegar
• 1-1/2 cups sugar
• 1 cup water
• 3 tablespoons candied ginger, chopped
• 3/4 teaspoon cinnamon
• 1 tablespoon curry powder (don’t skimp. Its an important ingredient)
• 1/2 teaspoon cloves
• 1/4 teaspoon allspice
• 1/2 cup golden raisins
• 2 small cans mandarin orange slices, drained

Combine all ingredients in a large, heavy pot. Bring to a boil, reduce heat to low, and simmer, uncovered, for 40 minutes, stirring occasionally. Chutney will thicken up as it cools. This keeps indefinitely in the refrigerator and will easily form a seal if poured, very hot, into small decorative jelly jars. I keep refrigerated.

ONION MARMALADE - FROM MY CAMP OVEN FRIEND MICHAEL
8 large onions sliced
1 Tablespoon each of cumin seeds, coriander seeds and salt.
2 1/2 cups of Brown Sugar
3 cups of Cider Vinegar.
Boil it until it reaches the thickness you want - it does thicken more when cold. Pour into sterilized jars - makes about four small jars. I keep refrigerated.

A great weekend