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  Cooking with Camp Ovens

 Family Camp Oven Starter Pack Buy Now

 

 

Features and Benefits of Spun Steel Camp Ovens

  • Versatile and very durable
  • 75% lighter than cast iron
  • Will not crack if dropped
  • Can put cold water into a hot spun steel camp oven
  • Lid also doubles as a fry pan
  • 10 inch camp oven fits into 12 inch camp oven which fits into the heavy duty canvas bag, for ease of storage and both together weigh less than 8kgs
  • Safe and sturdy double handle system requires no lid lifting device
  • Light weight and easy to clean
  • Can be used as a boiler to cook crabs etc..
  • Australian made
  • Suitable for cooking on fire, gas stove, heat beads, or in your conventional oven

 

Includes

  • 1 x 10 inch Camp Oven (trivet included)
  • 1 x 12 inch Camp Oven (trivet included)
  • 1 x heavy duty canvas bag
  • 1 x cooking with Camp Oven book
  • 1 x Fair Dinkum Damper book
  • 1 x heat resistant gloves

 

 

Family Camp Oven Starter Pack Buy Now

 

 

 

CHORIZO PIZZA RECIPE

 

You just can’t beat sitting around a campfire at night and cooking up a nourishing meal, and what better way to do it but in a camp oven.

Do you use your camp oven to it's full potential?

Have you ever cooked pizza in your camp oven?

All you need is a raised trivet and baking paper cut to size and your set to go.

As you want the pizza to cook through without burning on the bottom, you would need to put more heat on the lid than on the bottom.

Here is a tasty OzWit recipe we would like to share with you. To view more recipes click here.

 

 


 

Chorizo Pizza

 Chorizo Pizza

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients - base

500g pkt Laucke Pizza & Focaccia Specialty

Mix (makes two large bases)

With 4g Yeast provided

330ml lukewarm water

 

Ingredients – topping

(makes one)

4 tsp tomato chutney

½ red onion, finely sliced

1 red chilli, finely diced

2 cloves garlic, finely, diced

14 semi-dried tomatoes, finely diced

4 mushrooms, finely diced

½ green capsicum, roasted, diced (from a jar or roast your own)

2 chorizo sausages, sliced

Anchovies to taste

Salt and pepper

1 cup mozzarella cheese

 

Method – base

Follow instructions on the back of the Laucke Pizza & Focaccia Specialty Mix.

 

Method – topping

  1. Spread pizza base with tomato chutney.
  2. Place onion, chilli, garlic, semi-dried tomatoes, capsicum, mushrooms and chorizo sausage on top of the pizza base.
  3. Season with salt and pepper and add anchovies to taste along with mozzarella cheese.
  4. Place pizza on an oiled pizza pan or trivet on moderate heat for 15-20 minutes until cooked through.

 

Serve 8 slices

 

This recipe is suitable to be cooked in a convention oven, Weber Q or camp oven using hot coals, gas burner or heat beads!

 

 

Choc Nut Pie

 

Ingredients

 

Spray Oil

1 short crust pastry sheet

2 large eggs

3/4 cup plain flour

1/2 cup white sugar

1/2 brown sugar

1/4 cup softened butter

1/2 cup dark choc chips

1/2 cup white choc chips

1 cup mixed peacan, macadamia, walnuts, cashews and almond roughly chopped

1 foil pie dish

Whipped cream to serve

 

Metohd

 

1. Pre heat camp oven.

2. Beat eggs briskley by hand until foamy. Using a spoon fold in flour, white and brown sugar and stir until well combined. Beat in butter and stir in chocolate chips and nuts.

3. Spray pie dish with spray with oil, cut sheet of shortcrust pastry to size and line pie dish with pastry. Poke a few holes with a folk into the base.

4. Fill with choc nut mixture and spread evenly with a knife.

5. Place pie dish into camp oven and bake on medium heat for approximatately 40 -45 minutes. Place more hot coals or heat beads on top than the bottom of the camp oven.

6. Check with a skewer in the middle of the pie to see if cooked through, it will be moist inside.

 

Serve with whipped cream.

 

 This recipe is suitable to be cooked in a convention oven, Weber Q or camp oven using hot coals, gas burner or heat beads!

 To view more recipes click here.

 

Braided Custard and Fruit Bread

 

camp oven cooking braided custard fruit bread, sweat bread, deserts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients – Sweet Bread Mix

1 pkt Laucke Sweet Bread and Bun

Specialty Mix with Yeast provided

Water

2 tbsp honey (baste)

1 tbsp hot water

2-3 tbsp almonds flakes

 

Ingredients – Filling

½ cup of milk

¼ tsp of vanilla essence

¼ cup of cornflour

¼ cup of custard powder

400mls thickened cream

25g unsalted butter

1 egg yolk

1 large tin halved pears

¼ tsp cinnamon

 

Method

 

  1. Follow instructions on the back of the Laucke Sweet Bread and Bun Specialty Mix, Steps 1 to 2.
  2. Place milk in a pan over medium heat and add vanilla essence.  Warm gently and then set aside for 10 minutes. Place cornflour, custard powder and caster sugar in a pan, add the milk and vanilla mix and whisk until smooth.  Add cream, return to low heat stirring constantly until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in the egg yolk. Set aside to cool before placing onto rolled bread mix.
  3. Once the sweet bread mix has raised, place on a floured chopping board or flat floured surface and roll with a floured rolling pin or floured bottle to form a flat dough, approximately 1-2cm thick.
  4. Using a knife cut 10 to 12 strips diagonally down each side about 3cms wide and 6cm deep leaving an uncut oblong shape in the middle to hold the filling.
  5. Add custard in an even layer in the middle of sweet bread mix and then place 5-6 pears halves on top and sprinkle with cinnamon.
  6. Fold each end strip into the middle of the filling and fold the side strips left over right, crisscrossing the filling ensuring it is fully encased. Set aside and allow to rest.
  7. In a small bowl mix honey, water, almonds and baste the top of the braided bread evenly to ensure a sweet golden top.
  8. Cook in a large camp oven on low heat for approximately 50-60 minutes or a conventional oven on low heat for approximately 35-45 minutes until golden brown.
  9. Check if cooked through by using a skewer and pressing your finger down on the pastry to see if it springs back.

 

NOTE: The custard can be made ahead of time and frozen for up to one month or left in fridge for 48 hours.

 

 

 

Herb Chicken in Sourdough Bread

 Herb Chicken in Sourdough Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

1 pkt Barossa Sour Dough Rye Bread Mix

With Yeast provided

Water

1.6kg chicken (size 15)

1 cup chopped fresh mixed herbs

such as parsley, thyme, sage and tarragon

Lemon zest from one lemon

4 cloves minced garlic

Vegetable stock and pepper

 

 

Method

 

  1. Following instructions on the back of the bread mix. Ensure you make this using the ‘by hand’ instructions.
  2. Once bread mix has raised, place one half on a floured chopping board or flat, floured surface and roll with a floured rolling pin or floured bottle to form a flat dough, approximately 1-2cms thick. Repeat the process with the second half of the bread mix.
  3. Combine herbs, lemon zest and garlic and place inside the chicken cavity. Season the top of the chicken with vegetable stock and a little pepper.
  4. In the middle of the dough mixture, place the chicken and put the second half of the bread dough on top of the chicken and wrap it like a present.
  5. If cooking in a camp oven ensure you place on baking paper on top of a trivet or in a conventional oven place in a baking tray.
  6. Cook for 2 hours on low to medium heat.  By placing and leaving a thermometer probe into the inner thigh area near the breast of the chicken and away from the bone, it shows you the exact temperature inside the chicken.  When the thermometer reads above 74°C or 165°F it is ready to eat straight away.
  7. Cut the dough one inch from the bottom all the way around ensuring not to cut into the chicken and pull the top off and serve as desired.

 

 

 

This recipe is suitable to be cooked in a convention oven, Weber Q or camp oven using hot coals, gas burner or heat beads!

 

 

To view more recipes click here.

 

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