Tips & Recipes.
Rosella Jam
INGREDIENTS (Approx. amounts) -
4 cups of Rosella's
4 cups of water
4 cups of sugar
Step 1.
Pick Rosella's whole fruit from bush. Then remove red outer casing's and place in a bowl, with no green stems or pods. Rinse clean.
Step 2.
Place inner green seed pods in a separate small saucepan. (This will become the jam setter) Fill saucepan with water, covering the seed pods by 1cm. Boil for
10 mins or until pods have softened.
Step 3.
Place red outer casings into a medium saucepan. Pour the water from the seed pods into this saucepan. Discard the left over pods.
Step 4.
Whatever amount of water is now in your saucepan, you need to match it with the same amount of sugar. (Any sugar will be fine)
Step 5.
Simmer for 20 mins until a nice thick consistency is achieved.
Step 6.
Pour completed jam into your containers of choice. (Sterilised glass is best) Enjoy!
4 cups of Rosella's
4 cups of water
4 cups of sugar
Step 1.
Pick Rosella's whole fruit from bush. Then remove red outer casing's and place in a bowl, with no green stems or pods. Rinse clean.
Step 2.
Place inner green seed pods in a separate small saucepan. (This will become the jam setter) Fill saucepan with water, covering the seed pods by 1cm. Boil for
10 mins or until pods have softened.
Step 3.
Place red outer casings into a medium saucepan. Pour the water from the seed pods into this saucepan. Discard the left over pods.
Step 4.
Whatever amount of water is now in your saucepan, you need to match it with the same amount of sugar. (Any sugar will be fine)
Step 5.
Simmer for 20 mins until a nice thick consistency is achieved.
Step 6.
Pour completed jam into your containers of choice. (Sterilised glass is best) Enjoy!
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| rosella_jam_recipe1.pdf |
Ron's Fish Crackle
INGREDIENTS -
Barra Fillets
Plain salt
Season salt (Chilli etc.)
Water
Step 1.
Remove skin from Barra fillet. Submerge in a bowl of warm water, add 2 tablespoons of plain salt. Let rest in salty water for 1 hour.
Step 2.
Take skins from water and remove any last pieces of flesh. Cut into strips of bite size sections (approx. 2- 3 cm wide) with cooking scissors.
Step 3.
Dry the skin strips on paper towel to ensure no water splashes back at you when added to the hot oil!
Step 4.
Sprinkle with your choice of season salt on both sides.
Step 5.
Place strips in hot oil, flip to cook until golden and crispy.
Barra Fillets
Plain salt
Season salt (Chilli etc.)
Water
Step 1.
Remove skin from Barra fillet. Submerge in a bowl of warm water, add 2 tablespoons of plain salt. Let rest in salty water for 1 hour.
Step 2.
Take skins from water and remove any last pieces of flesh. Cut into strips of bite size sections (approx. 2- 3 cm wide) with cooking scissors.
Step 3.
Dry the skin strips on paper towel to ensure no water splashes back at you when added to the hot oil!
Step 4.
Sprinkle with your choice of season salt on both sides.
Step 5.
Place strips in hot oil, flip to cook until golden and crispy.
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Camp Oven Brownie Pud |
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INGREDIENTS -
6 Tablespoons Butter
3/4 Cup Dark Brown sugar
1 egg
1 Cup Self raising flour
2 Tablespoon Cocoa powder
1/2 Teaspoon salt
1 1/2 Cups of Choc Chips
Step 1.
Lightly beat egg.
Step 2.
Add all other ingredients into a bowl and mix together, Choc chips last.
Step 3.
Lightly grease a round baking tin. (camp oven size required)
Step 4.
Place wire Trivet in camp oven, then place baking tin on top. Bale on camp fire with coals heaped on top of camp oven for approx. 25mins. Checking every 10 mins. Serve with ice cream
6 Tablespoons Butter
3/4 Cup Dark Brown sugar
1 egg
1 Cup Self raising flour
2 Tablespoon Cocoa powder
1/2 Teaspoon salt
1 1/2 Cups of Choc Chips
Step 1.
Lightly beat egg.
Step 2.
Add all other ingredients into a bowl and mix together, Choc chips last.
Step 3.
Lightly grease a round baking tin. (camp oven size required)
Step 4.
Place wire Trivet in camp oven, then place baking tin on top. Bale on camp fire with coals heaped on top of camp oven for approx. 25mins. Checking every 10 mins. Serve with ice cream
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Penny's Spicy Plum Chicken |
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INGREDIENTS-
SAUCE
1/2 cup soy sauce
1/2 Smokey BBQ sauce
1/2 cup sweet chilli sauce
4 teaspoons crushed ginger 6 tablespoons lemon juice 3 garlic cloves
4 Tablespoons Plum jam
1 Teaspoon Dijon mustard
Olive oil
12 chicken thighs without bone
Cayenne pepper (Optional)
Salt & Pepper
STEP 1
Combine all Sauce ingredients in a small sauce pan on low heat. Stirring until all ingredients are liquid and mixed together.
STEP 2
Heat tablespoon of oil in frypan and brown chicken thighs. Season with salt and pepper (use cayenne pepper for extra heat) Complete in batches and put aside in a bowl.
STEP 3
Oil camp oven and place wire skillet rake in base of camp oven. Place chicken on top of rack and baste with sauce. Place camp oven on a bed of coals and add coals to the lid of oven. Cook for approx. 10 minutes and remove from fire.
STEP 4
Turn chicken over and repeat basting sauce, covering chicken with a generous amount of sauce. Cook for approx. 10 minutes. Checking at intervals to ensure camp oven is not burning the chicken.
STEP 5
Remove camp oven from fire and check chicken is cooked through. Serve with a garden salad. (Sauce may be pre made and frozen for later use)
Crazie's Port Stew
INGREDIENTS-
4-6 Beef steaks -season & flour
1 Onion
4 Rashes Bacon
1 Tin 410g Tomatoes
1 Tin 410g Tiny Potatoes
1 Small Tin 310g corn
250g surprise frozen peas
1 Beef stock cube
1 cup water
2 Table spoon Tomato paste
1 cup Port
Oil
STEP 1
Heat tablespoon of oil in frypan and brown floured steak cubes. Complete in batches and put aside in a bowl.
STEP 2
In the same frypan, brown Onion and bacon.
STEP 3
Heat Camp oven to Moderate heat and add the browned beef, bacon & onion, Tomatoes, Potatoes, Corn, peas, beef stock & water and Port.
STEP 4
Place camp oven on a bed of coals and add coals to the lid of oven. Cook for approximately 1 1/2 hours. Checking every half an hour.
4-6 Beef steaks -season & flour
1 Onion
4 Rashes Bacon
1 Tin 410g Tomatoes
1 Tin 410g Tiny Potatoes
1 Small Tin 310g corn
250g surprise frozen peas
1 Beef stock cube
1 cup water
2 Table spoon Tomato paste
1 cup Port
Oil
STEP 1
Heat tablespoon of oil in frypan and brown floured steak cubes. Complete in batches and put aside in a bowl.
STEP 2
In the same frypan, brown Onion and bacon.
STEP 3
Heat Camp oven to Moderate heat and add the browned beef, bacon & onion, Tomatoes, Potatoes, Corn, peas, beef stock & water and Port.
STEP 4
Place camp oven on a bed of coals and add coals to the lid of oven. Cook for approximately 1 1/2 hours. Checking every half an hour.
Travel Tips
How to Use a Winch.
Pre Cooked Meals for Your Big Trip.
Here you can download a copy of our Meal Plan Excel Spreadsheet or a PDF Meal Plan
Tia's Red Curry Chicken
Ingredients: Feeds 4 Adults.
* 2x Onions
* 1x Small tin of Bamboo Shoots
* Rice (boiled serve -4)
* 1x Red Capsicum
* 1KG Chicken Thigh (boned out) diced
* 1x Tablespoon Raw Sugar
* 1/2 Jar Red Curry Paste
* 2-3 Shredded Kaffir Lime Leaves
* 2x Shoots of Lemon Grass
* 400 grams sliced Mushrooms
* 1x tin of Coconut Cream
* 1x tablespoon of oil
* 1x tablespoon of fish sauce
Method:
* Add oil, onion, and capsicum to heated camp oven.
* Add diced chicken and allow to brown.
* Add 1/2 jar of Red Curry Paste, and fish oil. Stir through.
* Add shredded Kaffir lime leaves, diced Lemon Grass, and mushrooms to pot.
* Finally add 1x whole tin of Coconut Cream, bamboo shoots, and Raw Sugar to taste.
* Place lid on pot and allow to boil till chicken has cooked through, stir occasionally.
* Whilst Chicken is cooking, boil rice in water with a touch of salt added.
* Once Rice & Chicken is cooked, dish curry over a bed of rice and serve.
A great dish for cold nights in the bush!
Suey's Oyster Chicken
Ingredients: Feeds 6 Adults.
* 2 KG Chicken Wings (tips of wings removed)
* Dash of Sesame Seed Oil
* 1/2 Bottle of Oyster Sauce ( Panda Brand taste the BEST)
* 4 teaspoons of Garlic Paste (1x teaspoon equals 1x clove)
* 1 Ltr of boiling water
Method:
* Add dash of Sesame Oil and Garlic to heated Camp Oven.
* Add Chicken Wings and cook till brown. (Tip - By removing wing tips you will be able to fit more in the pot, and they don't have any meat on them anyway)
* Once meat is brown add Oyster Sauce to pot. Stir ingredients thoroughly.
* Pour Boiling Water over chicken, then cover with lid and allow to boil for 30 minutes. (Check every 5-10 minutes that chicken has not boiled dry.)
* Take lid off pot and allow to boil down until sauce reduces. (15-20 minutes)
* Serve up with a fresh salad of lettuce, tomato & cheese.
A tasty light dinner that never seems to have any left over!
Penny's Yellow Fish Curry.
Serves 4
Ingredients
8 king prawns
500g flathead fillets
Curry paste (see below)
Steamed brown rice, greens and sprouts (to serve)
Shredded coconut
Macadamia nuts
Sauce ingredients
100g coconut palm sugar (can substitute brown sugar)
2 tablespoons kecap manis (thick soy sauce)
2 tablespoons fish sauce
500ml coconut cream or coconut milk
100ml of tamarind pulp
Lime juice (to taste)
Method
Using a thick heavy based pan, fry the paste in macadamia oil for 20 to 25 minutes, stirring all the time. The paste will change colour to a deep yellowish red. If the paste starts sticking to the pan just add a little water as you go.
Next add the sauce ingredients with 1 cup of water to ensure the consistency of the sauce is like a broth. Bring to a boil and turn heat down and simmer for 5 mins.
When cooked adjust the seasoning to balance the flavours. For example more fish sauce will make it more salty and coconut palm sugar adds sweetness. Gradually add lime juice to taste for acidity but not too much. These flavours should not dominate and balance should be present.
At this stage you are almost ready to serve your meal so ensure the table is set and the brown rice is hot.
Start by putting the flathead and prawns into the broth.
Now dish up the beautiful aromatic curry in individual bowls and let the guest help themselves to the rest. We like to serve with steamed brown rice and greens. Garnishes of healthy organic sprouts, radishes and macadamia nuts add texture to this healthy meal.
Authentic Curry Paste Ingredients
10 cloves of good quality garlic
4 to 5 peeled shallots
100g deseeded chillies
200g root ginger
100g galangal
2 lemon grass stalks
6 kaffir lime leaves
6 coriander roots
1teaspoon of coriander seeds (lightly roasted)
1 teaspoon of cumin seeds (lightly roasted)
1 star star Anise
1 cinnamon quill
100g of roasted macadamia nuts
2/3 tablespoon of toasted shredded coconut
1 teaspoon of shrimp paste
Method
Pound all ingredients together in the pestle and mortar until you have achieved a nice refined paste. Note: this paste will freeze well in small containers.
Pen’s Tip: If you make your curry paste from scratch, once you've made it chuck it into some ice cubes, freeze it and then pop them into some snap-lock bags and chuck it in the fridge in your car and you can simply use them while you're out camping instead of the store bought curry paste if you want to.
Serves 4
Ingredients
8 king prawns
500g flathead fillets
Curry paste (see below)
Steamed brown rice, greens and sprouts (to serve)
Shredded coconut
Macadamia nuts
Sauce ingredients
100g coconut palm sugar (can substitute brown sugar)
2 tablespoons kecap manis (thick soy sauce)
2 tablespoons fish sauce
500ml coconut cream or coconut milk
100ml of tamarind pulp
Lime juice (to taste)
Method
Using a thick heavy based pan, fry the paste in macadamia oil for 20 to 25 minutes, stirring all the time. The paste will change colour to a deep yellowish red. If the paste starts sticking to the pan just add a little water as you go.
Next add the sauce ingredients with 1 cup of water to ensure the consistency of the sauce is like a broth. Bring to a boil and turn heat down and simmer for 5 mins.
When cooked adjust the seasoning to balance the flavours. For example more fish sauce will make it more salty and coconut palm sugar adds sweetness. Gradually add lime juice to taste for acidity but not too much. These flavours should not dominate and balance should be present.
At this stage you are almost ready to serve your meal so ensure the table is set and the brown rice is hot.
Start by putting the flathead and prawns into the broth.
Now dish up the beautiful aromatic curry in individual bowls and let the guest help themselves to the rest. We like to serve with steamed brown rice and greens. Garnishes of healthy organic sprouts, radishes and macadamia nuts add texture to this healthy meal.
Authentic Curry Paste Ingredients
10 cloves of good quality garlic
4 to 5 peeled shallots
100g deseeded chillies
200g root ginger
100g galangal
2 lemon grass stalks
6 kaffir lime leaves
6 coriander roots
1teaspoon of coriander seeds (lightly roasted)
1 teaspoon of cumin seeds (lightly roasted)
1 star star Anise
1 cinnamon quill
100g of roasted macadamia nuts
2/3 tablespoon of toasted shredded coconut
1 teaspoon of shrimp paste
Method
Pound all ingredients together in the pestle and mortar until you have achieved a nice refined paste. Note: this paste will freeze well in small containers.
Pen’s Tip: If you make your curry paste from scratch, once you've made it chuck it into some ice cubes, freeze it and then pop them into some snap-lock bags and chuck it in the fridge in your car and you can simply use them while you're out camping instead of the store bought curry paste if you want to.
