Simple Camping Recipes with a Twist

We put a fancy spin on a great Aussie cook-up!

Bacon and egg cups

TOTAL TIME: 30 minutes

Serves: 6

Ingredients:

• 12 free range eggs
• 12 bacon strips
• Salt and pepper, to taste
• Chopped chives

Method:

1. Pre-cook bacon strips on the frying pan with some olive oil, just until partially cooked but not crisp.
2. Set bacon aside on paper towels.
3. Use an old muffin tray and grease each cavity with the bacon grease.
4. Wrap a bacon strip around the edge of each muffin cup, crack an egg in each hole and season with salt and pepper.
5. Place the muffin tray over a grill or cooking plate over the fire and cook until bacon is crisp and the eggs are firm.
6. Sprinkle each cup with chopped chives and serve.

Camp oven maple roasted lamb

TOTAL TIME: 1 hr 40 mins

Serves: 6

Ingredients:

• 1.5kg leg of lamb
• 5 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves of garlic, crushed
• 2cm piece of ginger, finely grated
• 3 tsp smoked paprika
• 4 tbsp maple syrup
• Salt and pepper, to taste

Method:

1. Preheat your camp oven with the lid on, on top of a hot fire until there are hot coals.
2. Whisk together oil, lime juice, garlic, ginger, paprika and maple syrup in a small bowl. Season to taste.
3. Place lamb in your camp oven and brush with maple and honey mixture. Roast for 1.5 hours or until medium rare.
4. Rest for 10 minutes before serving with vegetables.

Damper scones

TOTAL TIME: 45 mins

Serves: 6

Ingredients:

• 3 cups self-raising flour
• Pinch of salt
• 80g butter, chilled
• ¾ cup water
• ¼ cup sultanas

Method:

1. Combine the flour and butter in a bowl and mix together with your fingertips until the mixture resembles fine breadcrumbs, then mix in the sultanas.
2. Slowly add half the water to the dry mixture and combine well. Add the rest of the water and make into a dough (add more flour if it is too wet and sticky).
3. Turn the dough onto a floured board and knead into a round shape.
4. Cut into six equal pieces and dust with flour and roll into balls.
5. Place a trivet in the camp oven and add some grease proof paper on top of the trivet.
6. Place scones on the paper and place the lid on the camp oven over medium-high heat for around 30 minutes, checking with a skewer.
7. Serve with jam and cream.

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