Author: Club 4x4

Noojee - Club 4x4

Campfire Cooking with Mick – Episode 3

Published by Club 4x4

This week we’re making Pot Roast.

A pot roast needs an attentive eye as it simmers so it does not boil dry or stick to the camp oven. Don’t be tempted to add too much water or the finished dish will have little flavour.

Ingredients

  • 1.2kg topside
  • 1 rasher of bacon
  • 3 potatoes
  • 1 to 2 cups of water
  • 3 carrots
  • Chicken stock cube
  • 1 onion
  • Gravy powder
  • 2 stalks of celery
  • Salt, pepper & oil

Steps

  1. Add oil, salt and pepper to camp oven and brown meat on all sides, then remove and put meat to the side.
  2. Dice onion, bacon and celery and sauté in pot. Once ingredients are soft add water and chicken stock and bring this to a boil.
  3. Slice potatoes and carrots then add these and your meat to the pot and reduce to a light simmer, then cover with lid.
  4. Simmer roast for 45 minutes to 1 hour or depending on how you like your meat.
  5. Once cooked remove meat, carrots and potatoes and make a gravy with the liquid.
  6. Carve meat into thin slices and serve with the vegetables and gravy.

Tips

  1. Use a lean cut of meat as fatty cuts can release to much fat into the gravy.

Monthly Meeting (Tyres + SGM) – 16th March 2015

Published by Club 4x4

This week we’ve got a Special General Meeting called to elect a new Membership Officer. The regular meeting will follow this with the topic for the meeting being a presentation on different tyres and tyre technologies.

Date: Monday 16th March 2015
Time: 7:15pm (6:45pm for pre-meeting drinks)

Special General Meeting Agenda:
Time: 7:15pm

  1. Election of a new Membership Officer

Meeting Agenda:
Time: 7:30pm

  1. Club Update
  2. Tyres and tyre Technology (special segment)
  3. Trip Planning
  4. Open Forum

Campfire Cooking with Mick – Episode 2

Published by Club 4x4

Damper

Easy, time saving, flavour packed, one pot recipes!

 

I am amazed at how a few basic ingredients can make something so simple yet so yummy and is so simple to prepare. Damper can be eaten at any time of the day or night and is so versatile. There are a huge number of variations to this classic that you can use to personalize this bread, although I
will use the one that I prefer from the couple I have tried.

Ingredients:

  • 2 cups of self raising flour
  • 1 tablespoon of butter
  • ½ teaspoon of salt
  • ¾ cup of milk

Steps:

  1. Add salt and self raising flour to a mixing bowl and rub butter into mix to resemble fine breadcrumbs.
  2. Stir in the milk using a butter knife to make a soft dough.
  3. Turn the dough out onto a floured surface, shape into a ball then flatten roughly to the size of your camp oven and score the top with a sharp knife.
  4. Lightly flour the base of your oven, place dough in and lightly flour top of dough.
  5. Cook dough using coals for roughly 30 minutes or until bread sounds hollow when you tap the top of it.
  6. Eat while the bread is warm with your favorite topping.

Tips:

  1. To protect your camp oven place aluminum foil in the base of it prior to the flour and dough. This stops the flour burning to the bottom.
  2. The damper will rise and taste better if the dough is a little on the wet side rather than a dry mixture.

Mick.