Ray's Outdoors Campfire Magazine

FIRE NO.1

The

Bush Cooking Edition 8 at

gre es ipcockles rearc m the

to w r campsite of you

PLUS The Camp Kitchen Cooking Over Coals Delicious Desserts!

outdoors SINCE 1958

The Campfire

Chat…

Like a kid learning to start his first campfire, we’re just a wee bit excited! You see, this is the very first edition of Campfire, our rather trendy new E-Zine. Campfire is designed to help you get more out of your life in the great outdoors. Whether it’s tips on camp cooking, hiking, caravanning or bush survival, each edition will focus on a different topic. It’s free, and it will land direct in your inbox or online. We’ll have some great images, and some pretty cool videos as well. And while we can’t guarantee that it’s as exciting as the great outdoors, we hope it will enrich the quality of your next outdoor adventure.

Yours in camping, The Ray’s Outdoors Crew

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The Camp Kitchen Getting your basic kitchen kit together is easier than you think and once you are set up and it’s all packed into a box, it’s a simple task to just pick it up and go without having to worry about forgetting something.

Getting your basic kitchen kit together is easier than you think and once you are set up and it’s all packed into a box, it’s a simple task to just pick it up and go without having to worry about forgetting something. What we’ve listed here is just about everything you’ll need to cook anything in this cookbook.

BASIC KITCHEN KIT »» Grab a large, tough plastic box with a lid to store everything in. »» Lights! You can’t cook in the dark, so keep a designated head torch in your box just for checking camp ovens and food preparation duties.

SERVING »» Melamine crockery set »» Cutlery set in a case or roll up bag »» Plastic drinking glasses »» Large plastic platter

PREPARATION

WASHING UP KIT AND CLEANING

STORAGE

This is actually a great way to clear out your kitchen cupboard of any extras you have, and an even better reason to recycle your old gear and buy new stuff.

»» Foldable bucket

»» Containers with lids for left overs »» Large, medium and small Ziplock bags »» Gladwrap and foil

CAMP OVEN GEAR »» Camp oven lifter (a jack handle is a good substitute)

»» 1 large serrated/bread knife »» 1 large chef’s knife (Wiltshire are good as they have sharpening holders)

»» Washing up liquid (biodegradable is best) »» Sponges / Chux »» Steel wool »» A few tea towels »» Garbage bags

»» 1 smaller chef’s knife (see above)

THE EXTRAS

»» Large camp oven

»» Egg rings (silicon ones are great)

»» Small camp oven

»» Long- handled egg flip or BBQ slide (metal or heat-proof plastic)

If you have the room, a portable camp kitchen is a brilliant addition. There is nothing worse than preparing a meal, then having to clear down the table for room to eat.Many on the market include facilities for hanging a light, holding your utensils and spices … and even have a removable sink for washing up!

»» Trivets for the camp ovens (a small round cake rake will do)

»» Spatulas

»» Welding gloves

»» Wooden spoons

»» Cake tins to fit the camp ovens

»» Potato masher

COOKING

»» Long-handled tongs

»» 1 large, deep fry pan »» 1 flat skillet or grill »» 1 large pot »» 1 small pot »» 1 kettle or billy for boiling water »» Jaffle iron

»» Large metal spoon »» Large meat fork »» Metal whisk

The Boab kitchen pictured folds down nice and compact, and even includes a windshield to assist with keeping your gas stove firing away.

»» Measuring cups and spoons »» Cutting boards (Teflon are great) »» Large and small mixing bowl »» Hand beater (yes, you can make a Pavlova whilst camping!)

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Camp Oven Secrets Your camp ovens will be your most important pieces of cooking gear when touring.

They can be used for everything from just boiling up water for a cuppa, to cooking casseroles, baking bread and even frying.

If your dollar can stretch that far, and you have the room, grab one small and one large camp oven. Go for the best you can afford, as they will last longer than you will … if they’re well looked after. Make sure you also receive a trivet with each purchase (a small, wire rack that keeps your food up off the bottom).

Try to buy the style that has a lip around the edge of the lid, as this helps keep ash and coals out of your food when you lift the top off.

Seasoning Your Camp Oven

Cast iron rusts … and it rusts quickly. A good camp oven will develop a rich, dark coating over repeated use. This not only prevents it from rusting, but also creates a tough, nonstick coating on the inside.

Before you use your camp oven, you will need to season it; and this is not as hard as some people seem to think. The secret is to do it at home before you head off; then you are ready to cook the moment you set up camp.

We have a really quick – and definitely not traditional – way of doing it. This saves a lot of elbow grease.

Simply pop your new camp ovens upside down in your dishwasher – lids off, but included – and run it through a cycle. This removes the protective wax coating.

You do need to be there when the cycle stops though. If you come back an hour later (yes, it happens fast) you’ll find your camp ovens with a light dusting of rust. No dishwasher? Grab a scrubbing brush and some hot soapy water, but rinse very well when you are done. Again, dry them off straight away.

When thoroughly dry, spray the items all over with olive oil or vegetable oil (wipe it on if you don’t have a spray bottle); then put the camp ovens upside-down in your domestic oven, with the lids on a separate shelf.

Turn your oven up to 200 degrees C and leave your camp ovens in there for two hours.

Turn off the oven and leave it closed to cool down (you’ll fill your kitchen with smoke if you open it). Overnight is good.

Pull your camp ovens out, give them a wipe over with a dry cloth, then give them another light coating of oil. Repeat the whole process again and you are done – all without lots of back-breaking work.

Caring For Your Camp Ovens

When you are done cooking, you need to protect the coating you are building up.

Once you have taken the food out, allow your camp oven to cool a little; then slowly start tipping some water into it.

Never just dump cold water straight into a hot camp oven as this can cause it to crack or even shatter. Allow it to cool, fill it half to three-quarters full of water, then place it back over the heat to boil.

Using a wooden spoon or other non-metal utensil, swirl the water around and gently rub off any stubborn pieces of food. You can use a plastic dish brush, but don’t go too hard at it.

Never use detergents, as they will start to break down the coating. Only ever use plain hot water.

Tip out the water and repeat the process again if needed – remember to allow it to cool slightly first, and add the water gradually. I actually do mine over a gas flame and it’s so much easier.

Once you are done cleaning, give the camp oven a really good wipe over to dry it off; then spray or wipe over lightly with some oil. I like to put it back on the coals for 20 minutes at this point – to set the oil and make sure it’s completely dry.

Once done and cooled off, wrap it in an old cloth or canvas bag (you can buy these specifically for camp ovens) and put it away.

This seasoning method and care instructions should be used for all your cast iron cooking gear: Frying pans, skillets and even jaffle irons need to develop a good patina.

Cooking On Gas

Your camp oven can also be used on a gas flame; not just over coals. This can be a godsend if it’s raining too heavily to get a fire going. Gas stoves distribute the heat really well, although you don’t get the heat from the top that coals on the lid will supply.

However, gas flames are brilliant at distributing heat evenly and if you are doing a casserole (and don’t like bending down) gas is a great option.

The same rules apply to cleaning up afterwards.

4

Cooking On Coals

As everyone will tell you, a lot of this is down to trial and error. But there is a basic guide.

To use your camp oven, you’ll need a good supply of hot coals. This means that getting a fire going is the first thing you should do when you pull up to camp … it needs at least an hour or so to make coals.

Make sure you have enough wood on-site to keep stoking the fire as it burns down; but you don’t need a large fire to cook with – keep it as small as possible so you aren’t wasting resources.

Once you have coals, make sure you preheat your camp oven (unless a recipe states not to) before using it. Just sit it near the fire for five to ten minutes, occasionally giving it a turn; and remember to use welder’s gloves or a camp oven lifter to handle it from hereon in. A jack handle makes a good lifter if your camp oven didn’t come with one.

The easiest way to cook on coals – and the best way to stop yourself getting scorched every time you go near your camp oven – is to cook away from the main fire.

Dig a shallow hole about six inches wider than the base of your camp oven, and about six inches deep.

Drop a small shovelful of hot coals in and spread them around the base. Put in your camp oven and shovel a few coals around the edges.

You can now put your food in. Once the lid is on, shovel some coals on the lid if required. Pull up a chair and you can monitor your meal in comfort, without singed eyebrows and scalded arms!

This is also the best way to have excellent control over your cooking, and you can adjust your temperatures as needed.

Temperatures

This is possibly the most difficult question to answer.

The easiest way to keep constant temperatures is to start out with barbecue briquettes. We always carry a bag of these in case we can’t obtain firewood; or in case it’s too wet.

Ask any seasoned traveller how many briquettes to use for a medium temperature (180 degrees C in your oven at home), and they will quote you the mysterious rule of ‘Two for One and Three For All’.

This simply means that if you have a small ten-inch camp oven, you’ll need 20 briquettes (double the diameter). To understand where to place them, you use the ‘three for all’: If the diameter of the oven is ten inches, you minus three for the bottom, and add three for the top.

10 – 3 = 7 – put 7 underneath.

10 + 3 = 13 – put 13 on the top.

Total briquettes = 20 (or twice the diameter).

Simply adjust the formula for the diameter of your camp oven.

For a lower temperature: Remove one-third from the top and bottom.

For a higher temperature: Add one-third to the top and bottom.

Remember, if you are cooking for longer than 30 to 40 minutes, you’ll need to replace your briquettes. So keep some handy.

Most of our recipes run a medium temperature, so using briquettes is a great way to learn until you get better at judging coals. If you have a chance, practice with briquettes at home a few times before you go touring. You’ll be surprised how relaxing it is to have dinner ticking away while you sit outside enjoying the wonderful aromas wafting from your camp oven!

Once you get the hang of it, start experimenting with using coals.It won’t take long at all to build your confidence.

5

outdoors SINCE 1958

6

Recipe Barossa Beef

The alcohol cooks off, so this is still ‘kid friendly’ Serves: 4 Time: 90 minutes (cooking time) INGREDIENTS »» 1kg piece of roasting beef »» 2 large carrots, thickly sliced »» 2 onions, cut into wedges »» 2 stalks celery, sliced »» 2 cloves garlic, minced »» ¼ cup flour »» 2 cups red wine »» 1 can diced tomatoes, drained »» Olive oil »» Salt and pepper METHOD Preheat your camp oven to medium, over coals or a gas stove.

Season the beef on all sides with salt and pepper, splash in some oil in the camp oven and brown the beef – turning to seal all sides. Pull out and set aside.

Toss the carrots, onion, garlic and celery into the camp oven and cook for two minutes, stirring.

Add the flour and cook, stirring for three minutes.

Stir in the wine and tomatoes, then return the beef to the oven. Turn to coat.

Put the lid on the camp oven and cook slowly over medium coals (around the edges and on top, not underneath) for around 90 minutes, or until done to your liking.

Serve sliced, with mashed potatoes; and the vegetable gravy spooned over.

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8

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Recipe

Foolproof Damper

Fed up with messy, dry, over-cooked damper?

Try this easy recipe.

outdoors SINCE 1958

Makes 1 Damper Time: 25 minutes INGREDIENTS »» 2 cups self-raising flour »» 1½ cups milk »» 2 pinches salt »» 3 teaspoons sugar »» Butter for greasing your camp oven METHOD Grease your camp oven really well with the butter.

Heat to medium, placing coals around the outside and on the lid, but not underneath (to prevent burning). You won’t need a lot of coals.

Beat all the other ingredients together in a large bowl. The texture will be more like a heavy cake mix than a dough.

Pour into your prepared camp oven and bake for 20-25 minutes until cooked and golden on the top.

Serve warm with lots of butter, jam or golden syrup.

VARIATION For a great dessert damper, use one-third of a cup of sugar, then add two tablespoons of cocoa and a handful of chocolate bits/chips.

See our other damper recipes for further variations on this mix.

This can also be cooked in a greased cake tin on a trivet.

O’ T W ‘HO

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Recipe outdoors SINCE 1958

Buderim Chocolates The perfect combination of ginger and chocolate!

Makes Lots!

Time: 20 minutes INGREDIENTS Medium sized block dark chocolate Packet of crystallised ginger pieces METHOD Place chocolate in a bowl and stir over a pot or pan of simmering water until melted and smooth. Be careful to prevent any water touching the chocolate.

Teriaki Chicken Wings These will make you the most popular person in camp.

Serves: many Time: 90 minutes »» 12 complete chicken wings (remove/discard the tips and cut into joints) »» 1 cup soy sauce »» 1 cup brown sugar »» 1 tablespoon minced or ground ginger »» 1½ tablespoons dry mustard powder »» 3 cloves garlic, minced »» ½ cup water METHOD Preheat your camp oven to medium, and drop in a trivet.

Place everything but the chicken in a saucepan and bring to the boil on your gas stove. Take off the heat.

Place the chicken wings in a baking tin or deep enamel plate and pour over the hot sauce.

Bake in your camp oven for around 90 minutes, checking and turning regularly to coat in the sauce.

Place plenty of coals on the oven to make it very hot for the last five minutes to crisp the wings up, but watch for burning.

Serve with plenty of serviettes – they are nice and sticky.

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Separate the ginger pieces, then pour into the chocolate. Stir until well coated, then allow to cool a little.

Place heaped teaspoonfuls of the mixture onto a large plate or tray that has been covered in aluminium foil. Put aside until they set – if the weather is hot, you may need to use the fridge.

Enjoy with a cup of coffee after dinner.

Recipe Anzac Apples

Apples keep for ages, and who doesn’t like Anzac biscuits?

Serves: 4 Time: 30 minutes INGREDIENTS »» 4 Pink Lady or Granny Smith apples »» 12 Anzac biscuits (hard, not soft) »» ¼ cup plain flour »» Large pinch of ground cinnamon »» ¼ block of butter (about 30gm) cut into small pieces METHOD Preheat your camp oven to medium heat and place a trivet in the bottom.

Grease an enamel plate or cake tin.

Place the biscuits in a bag and crush finely with a rolling pin or wheel brace.

Pour the crumbs into a bowl and add the butter, flour and cinnamon; then rub between your fingertips until the mixture is like breadcrumbs but will hold together when squeezed.

Set aside.

Slice the tops off the apples about ¼ of the way down – don’t throw away the tops.

Remove the cores using a corer or knife, then place the apples on the greased plate or cake tin. Cut a small slice from the bottom if they won’t stand up.

Pack the empty cores with the biscuit crumb mix, piling any leftover on the top of the apples. Any further leftover can be rolled into balls and baked with the apples.

Place the tops in the dish as well.

Bake in the camp oven for about 15-20 minutes, or until the apples are softened and the crumb mix is slightly browned.

Ray’s Outdoors inspires and enables everyday Australians to get outside and make the most of the outdoors.

Serve warm with a dollop of cream or some custard.

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