I wanted to share one of my all-time favourite, three-course campfire meals that will have you eating like a queen at camp. All you need are the ingredients below and a cast iron or spun steel camp oven, preferably two, so you can prepare all the courses.
The best way to enjoy campfire tucker is with a group of friends, with everyone contributing to the feast. We used to do this annually with the Mt Lofty Rangers 4x4 Club in the Adelaide Hills, SA, and it was a real degustation, sampling all sorts of tucker from curries, casseroles, roast meats, desserts and even salt and pepper squid, each infused with smoky flavours.
This menu kicks off with a fruity damper, followed by a unique roasted lamb, and winding up with an apple dump cake. Drooling yet?
Anita’s Easy Peasy Damper
- 8 cups self-raising flour
- 80g butter
- 400g Goulburn Valley fruit salad
Get your fire ready with red hot coals, line your camp oven with foil, then grease and flour it.
Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the fruit salad and juice to the flour mix and combine until it just comes together.
Turn the dough on to a lightly-floured surface and knead gently for 1-2 minutes or until smooth. Shape into a disc and place in the camp oven.
Shovel some hot coals on a flat surface in the shape of the oven, then place the camp oven on top of the coals. Place another shovel of hot coals on top of the oven.
Cook for 20-25 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Then serve with butter.
Andrew Dwyer’s Garlic Roasted Leg of Lamb
I don’t normally bother with the thermometer and it always turns out fabulously. Easy and delicious, you’ll have everyone wanting more. My thanks to Andrew for the recipe!
- 1 leg of lamb about 2.7kg (6lb)
- 5 cloves garlic
- 4 brown onions
- 45g (11/2oz) tin anchovy fillets
- 24 sprigs of fresh rosemary
- Half a bottle of port
- ¼ cup (2fl oz) olive oil
- 6 tbsp butter
Preheat the camp oven to about 200°C.
Make an incision 1.5cm deep in the top of the lamb with the tip of a knife. Stuff the hole with a slice of garlic, half an anchovy and a sprig of rosemary. Repeat this in a criss-cross pattern across the whole top of the lamb at 2.5cm intervals.
Skin and halve onions, place sliced side down in camp oven with the lamb on top and pour in the port. You may have to break the end of the leg bone to fit it in. Baste with olive oil and season with salt and pepper.
Roast the lamb in the camp oven for 1.25-1.5 hours until a meat thermometer reads 60°C for medium-rare.
Remove the meat to a plate or board, cover with a clean tea towel and allow to rest while you make the sauce.
To make the sauce, place the camp oven on top of a stove or on some coals.
Remove onions. Bring oven juices to the boil. Whisk in the oil and butter in small cubes and serve immediately.
Apple Dump Cake
- 1 cup self-raising flour
- 1 cup plain flour
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1½ cups sugar
- 220g butter
- 800g can Sliced Pie Fruit Filling
Melt butter slightly, place all ingredients in a bowl and mix together. Place in round cake pan and put inside your camp oven. Shovel some hot coals on a flat surface in the shape of the oven, then place the camp oven on top of the coals.
Place another shovel of hot coals on top of the oven and cook until golden, about 20-30 mins.
When it’s all ready, sit back and enjoy, eat and get someone else to wash up!
See you on the trails!
The full feature appeared in Caravan World #553 July 2016. Subscribe today for the latest caravan reviews and news every month!