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Marinade Injector

Secrets!

Soon You WILL BBQ like a Pro!

2

Marinade Injector Secrets

Ever marinated a cut of meat, chicken or turkey, only to find the lack of flavour disappointing?

It can be extremely annoying to find what you have carefully prepared is dry or tastes only

Slightly better! Well - the most powerful flavour tool you’ll EVER use is the

Marinade Injector!

Many Aussies however are unaware that these tools exist - let alone the dynamic impact that

it will have on their cooking.

Extremely simple and cheap - (basically a large bore syringe) - it puts an end to

dryness and lack of flavour forever - because it pumps the moisture and flavour

right to the heart of whatever you are cooking!

I am not exaggerating when I say…...

This tool alone - will RADICALLY ALTER YOUR BARBECUING RESULTS!

Imagine smoky brandy and butter flavours throughout your top-side roast! Or red wine,

rosemary and garlic pumped to the heart of your leg of lamb, apple juice, fiery chilli and

mustard injected deep into pork shoulder roast! The possibilities and variations are limited

only by your imagination!

Your barbecued meat will never taste the same again!

To prepare whatever culinary injection you choose -- simply combine the flavours in a mortar

and pestle or glass bowl and crush, add the liquid and soak for 30 -- 60 minutes.

Alternatively, you may crush the spices or garlic or whatever together, add your choice of

liquids and gently warm in the microwave. Always allow to cool -- then strain carefully (to

prevent blocking the needle) and inject into several points on the meat.

You will see the meat swell - as the moisture and flavour permeates the tissue!

The microwave method also lends itself ideally to incorporate butter into the solution, allowing

rich buttery flavours to penetrate deep into the meat!

Use stock, or fruit juices such as apple or orange etc, water, beer or any other liquid you like

as the carrier of your flavour! As a bonus - if you decide you would like to make your own hams

at home - the injectors can be used to pump curing solution into the meat! They are a must

have item for any serious cook or BBQ-er!

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Basic Injector Recipes

Chicken Lemon Butter Marinade

1- 1/2 cups of chicken stock (real or chicken cube + water)

2 tsp ground black pepper

1/2 tsp salt (or to taste)

2 TBS butter

Zest of 1or 2 lemons (to taste)

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute to melt butter. Stand for 10 mins,

stir well Strain thoroughly. Your marinade is ready to pump.

Brandied Butter Beef Marinade

1- 1/2 cups of beef stock (real or beef cube + water)

2 tsp ground black pepper

1/2 tsp salt (or to taste)

2 TBS butter or olive oil

1/4 cup brandy

1 tsp ground allspice

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients except brandy, stir well. Microwave for 1 minute to melt butter. Stand

for 10 mins, add brandy and stir well Strain - your marinade is ready to pump.

Garlic Lamb & Rosemary Marinade

1- 1/2 cups of chicken or beef stock (real or cube + water)

3 tsp ground black pepper

1/2 tsp salt (or to taste)

2 TBS olive oil

2 tsp garlic powder or 4 crushed cloves garlic

1/3 cup fresh rosemary (bruised)

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir well strain

thoroughly.

RECIPES

4

Pork Apple Chilli Marinade

1- 1/2 cups of apple juice

2 tsp ground black pepper

1 tsp salt (or to taste)

2 TBS olive oil

1 TBS chilli powder or Cayenne pepper

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir well and

strain.

Honey Soy Marinade

1 cup water

1/2 cup of soy sauce

1 tsp chinese 5 spice powder

2 TBS honey

1 TBS fresh grated ginger

1/2 tsp salt (or to taste)

1 TBS vegetable oil

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir and strain.

Red Wine Marinade

1- cup Merlot or Shiraz

2 tsp bruised fresh rosemary

1 tsp salt (or to taste)

1 tsp ground black pepper

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Stand for overnight or at least 60 mins, stir and strain.

Orange Basil Marinade

1 cup orange juice

1/4 cup of orange marmalade

2 TBS dried basil flakes

1 tsp fresh grated ginger

1/2 tsp salt (or to taste)

1 TBS vegetable oil

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir and strain.

RECIPES

5

Cajun Spiced Marinade

1- 1/2 cups water or stock

4 tsp ground paprika

2 tsp ground black pepper

2 tsp onion powder or 1/2 mashed raw onion

2 tsp salt (or to taste)

1 TBS vegetable oil

1 1/2 teaspoon cayenne pepper

1 1/2 teaspoon rubbed dried thyme

1 1/2 teaspoon ground oregano

2 tsp garlic powder or 4 crushed cloves garlic

Combine all ingredients, stir. Stand overnight or at least 60 mins, strain - very well.

Cinnamon Apricot Marinade

1- 1/2 cups apricot juice

2 tsp ground cinnamon

1 tsp salt (or to taste)

1 TBS vegetable oil

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Stand overnight or at least 60 mins, stir and strain.

Orange Basil Marinade

1 cup orange juice

1/4 cup of orange marmalade

2 TBS dried basil flakes

1 tsp fresh grated ginger

1/2 tsp salt (or to taste)

1 TBS vegetable oil

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir and strain.

6

Indian Spiced Marinade

1- 1/2 cups water or stock

4 tsp ground turmeric

2 tsp ground black pepper

1 tsp onion powder

2 tsp salt (or to taste)

1 TBS vegetable oil

1 teaspoon ground cardamom

1 1/2 ground chilli powder

1 1/2 teaspoon ground coriander seed

1 teaspoon ground cinnamon

1/2 tsp ground nutmeg

2 tsp garlic powder or 4 crushed cloves garlic

Combine all ingredients, stir. Stand overnight or at least 60 mins, strain - very well.

Whiskey Beef Marinade

1/2 cup fine whiskey

1/2 cup beef stock

2 tsp ground allspice

1 tsp salt (or to taste)

1 tsp white pepper

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Stand overnight or at least 60 mins, stir and strain.

Apple Cider Marinade

1- cup alcoholic apple cider

2 tsp honey or maple syrup

1 tsp salt (or to taste)

1 tsp ground white pepper

1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Stand at least 60 mins, stir and strain.

Lemon Apple Cider Marinade

1- cup alcoholic apple cider

2 tsp honey

1/4 cup fresh lemon juice

1 tsp salt (or to taste)

1 tsp ground white pepper

Zest of 1 Lemon

Combine all ingredients, stir well. Stand at least 60 mins, stir and strain.

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COQ AU VIN (CHICKEN WITH WINE)

Printed from

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3 to 3 1/2 lb. cut-up fryer chicken

1/2 c. all-purpose flour

1 tsp. salt

1/4 tsp. freshly ground pepper

6 slices bacon

6 sm. onions (1 to 1 1/2 inch in diameter)

1/2 lb. mushrooms, washed, trimmed and quartered

4 carrots, halved and cut into 2-inch lengths

1 c. chicken broth or dissolved chicken bouillon cube in 1 c. boiling water

1 c. red burgundy wine

1 clove garlic, crushed

2 shallots, minced

Bouquet Garni

BOUQUET GARNI:Tie 1/2 teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in a cheesecloth bag or place into a tea ball.:

If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.

Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.

Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.

Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.

Note: As an alternative for bacon, trim the bone from a 1/2 pound pork shoulder steak and cut the meat into 1/2 inch cubes, or use pancetta.

In a wide frying pan, cook pork in its own fat over medium-high heat until the meat is very well browned and crisp; set aside.

In the pork drippings, brown the chicken. (Can also omit the carrots.) Alternatively, add 2 tablespoons Dijon mustard when adding the wine (instead).

TO SERVE: Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.

Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.

Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.

If desired, sprinkle chicken with snipped fresh parsley.

Wish I could claim credit for this recipe Mick but I got it out of a "Family Circle" cook book, here goes:

 

Coq Au Vin

Ingredients:

2 sprigs thyme

4 sprigs parsley

2 bay leaves

2 kg chicken pieces

plain flour, pepper & salt

1/4 cup olive oil

4 thick rashers bacon

2 cloves garlic

12 pickling onions

1 1/2 cups red wine

1 1/2 cups chicken stock

1/4 cup tomato paste

250 gms button mushrooms

fresh herbs to sprinkle over.

Sounds like a lot but its all easy to get or improvise.

 

Make a garni with your herbs, I tie them between a couple of pieces of celery.

Toss the chicken in the flour, pepper and salt in a plastic bag, shake off excess.

Brown in a medium oven and drain on paper towel.

Wipe pot clean, add oil and brown bacon, onions and garlic when cooked add the chicken

wine, stock, garni and tomato paste, Simmer for 30 minutes or until sauce has thickened, remove garni,

add mushrooms and fresh herbs and simmer without lid for ten minutes.

I've done this many times with a few variations because I didn't have all the stuff  needed and it's always been

tasty. Buy mixed chicken pieces at Woolies and trim off all the fat, wing tips and skin, use 2 cups of lambrusco

etc etc, none ever gets tossed !!

Rob Doolan AKA Poddy Dodger 2008

Mick’s Version

NOTE:- Combination of above two recipes, without tomato paste, substitute red wine with a white desert wine & add a dash of cream.

Ingredients:

Bouquet Garni

2 sprigs thyme

2 sprigs parsley

2 sprigs Rosemary

2 sprigs Oregano

Sage

(place between two celery stalks & tie with string)

2 kg chicken Thigh fillets (fat removed & cut in thirds)

6 slices bacon

2 cloves garlic

12 pickling onions

1 sliced brown onion

750mls cups white wine (White Muscato – Long Flat)

750mls chicken stock

1 cup Cream

2 – 3 cups mushrooms (quartered)

2 -3 Carrots (chopped)

METHOD

Slowly render the fat out of bacon until crisp then remove bacon pieces.

Coat Chicken pieces with seasoned flour then brown in bacon fat with a little butter & remove when done, Sautee Carrots & onions until soft & add Garlic for 1 – 2 mins, before slowly adding wine & deglaze pan, steam wine for 1 -2 Mins to evaporate alcohol then slowly add chicken stock & bouquet garni, Bacon & browned Chicken (liquid should almost cover chicken) simmer for 20 Mins then add mushrooms & cream, simmer for further 20 Mins until sauce thickens.

Serve over rice.

Chicken Tikka Marsala #1

Part A:

2 lbs. boneless chicken breast

1/4 cup yogurt

3 tsp minced ginger

3 tsp crushed garlic

1/4 tsp white pepper

1/4 tsp cumin powder

1/4 tsp mace

1/4 tsp nutmeg

1/4 tsp green cardamom powder

1/4 tsp chili powder

1/4 tsp turmeric

3 tbsp lemon juice

4 tbsp vegetable oil

Melted margarine (for basting)

Part B:

5 oz. tomato paste

10 oz. tomato puree

2 lbs. tomatoes, chopped

2 tsp ginger paste

2 tsp garlic paste

2 tsp green chilies

1 tbsp red chili powder

2 tsp cloves

8 green cardamoms

Salt To Taste

3 tbsp butter

2/3 cup cream

1 tsp fenugreek

2 tsp ginger, julienned

honey to taste

Preparation:

• Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.

• Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

• While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

• Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.

• If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

#2

|Chicken Tikka Masala |  |

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| | |

| |Submitted By: Yakuta |

| |Photo By: chibi chef |

| |Prep Time: 30 Minutes |

| |Cook Time: 50 Minutes |

| |Ready In: 2 Hours 20 Minutes |

| |Servings: 4 |

| | |

"This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce."

Ingredients:

|235 ml yogurt |  |

|15 ml lemon juice |15 g butter |

|4 g ground cumin |1 clove garlic, minced |

|2 g ground cinnamon |1 jalapeno pepper, finely chopped |

|4 g cayenne pepper |4 g ground cumin |

|4 g freshly ground black pepper |5 g paprika |

|6 g minced fresh ginger |20 g salt, or to taste |

|25 g salt, or to taste |1 (8 ounce) can tomato sauce |

|3 boneless skinless chicken breasts, cut into |235 ml heavy cream |

|bite-size pieces |10 g chopped fresh cilantro |

|4 long skewers | |

Directions:

|1. |In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in |

| |chicken, cover, and refrigerate for 1 hour. |

|2. |Preheat a grill for high heat. |

|3. |Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each |

| |side. |

|4. |Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and|

| |3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and |

| |simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. |

Mic’s Recipe

Tikka Marsala

(600g Chicken thigh fillets)

Marinade:-

• 4 cloves of Garlic – chopped

• 1 Jalapeno – seeds in

• 2 slices of Ginger – chopped

• 2 tsp of Cummin – ground

• 2 tsp Corriander - ground

• 2 tsp Cinnamon

• 1 tsp Black pepper – ground

• 1 tsp Cayanne pepper

• 1 tsp Salt – ground

• Juice of ½ Lemon

• ¾ cup sweet yogurt

Fully coat chicken thighs, massage well in & marinate over night.

Thread Chicken onto skewers & char grill over high heat until yogurt is slightly caramelised.

Cut chicken into bite sized pieces & prepare sauce.

Sauce:-

• Ghee

• 2 cloves of garlic – chopped

• 1 jalapino – seedless (optional)

• 1 tsp of Cummin – ground

• 2 tsp Corriander - ground

• 2 tsp of Paprika

• 1 tsp salt – ground

• 2 tsp of Garam Marsala

• 1 can tomato puree`

• 300ml of Cream

• 1 chopped Onion

• 1 large chopped tomato

• Fresh Basil or Parsley to finish

Melt Ghee in a medium hot pan & sautee` onions until opaque, add Garlic & Chilli,

Add chopped Tomatoes before Garlic burns followed by dry spices & cook the spices for a minute or two.

Pour in Tomato puree, stir & add cream.

Place chicken in sauce & gently simmer for ½ hr or until sauce thickens.

Stir in Basil or Parsely to serve.

Serve with Naan bread &/or Rice.

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GOAT MEAT CURRY

Ingredients:

2kg lean goat meat [shoulder]

Oil for frying

1 sliced onion

3 tsp cumin seeds

1½ teaspns fenugreek seeds

3cm piece cinnamon

8 whole cloves

1 tablspn crushed green ginger

4 cloves garlic [crushed]

3 desrtspns curry powder

1 tablspn paprika

½ teaspn chilli powder

500gms tomatoes

1 teaspn cardamon

Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and puppodums.

MANGO CHEVON

Ingredients:

8 kid butterfly chops

125 mls lemon juice

2 teaspns curry powder

2 teaspns brown sugar

2 teaspns butter

1 tblespn cornflour

425 gm can sliced mangoes, drained,reserve juice

1 chicken stock cube, crumbled

Marinate chops in a combination of lemon juice, curry powder and brown sugar for at least 10 minutes. Drain and reserve marinade. Heat butter in a frying pan. Fry chops for 4-5 minutes on each side. Remove from pan and keep warm. Blend cornflour with mango juice and add to pan with reserved marinade and crumbled stock cube. Bring to the boil, stirring constantly until thickened. Add mango slices and allow to heat through. Serve chops with mango sauce accompanied by seasonal vegetables and steamed Basmati or Jasmine rice.

Rabbit

This is my first post ever and thought as this started off about Rabbit and crispy vegies I would share my grans Roast Rabbit recipe.

Take one Rabbit and soak in salt.

Make sure is dry and clean of course.

In a bowl take 2 to 3 slices of day old bread and crumble. To this add salt and pepper, a good pinch or 2 of thyme, finely sliced onion and an egg or butter to bind.

Mix well until ingredients come together.

Place stuffing inside rabbit and close opening. (Nan used to sew it up)

Rub outside of bunny with flour and put in camp oven or large pot with roasting rack in bottom.

Nan used to sit by fire and check it after an hour or so. Meanwhile she had vegies roasting in oven.( wood of course)

She never put any dripping etc in with it as she always seemed to know exactly when to take it out so it was still moist and tender.

Vegies was different on the other hand as she always had Lard and had the crispiest roast spuds ever.

#2

here's a quick and simple recipe for rabbit.

Firstly make sure you soak your rabbit in salt water overnight.Take it out dry it with paper towel and then cut into meium size piece. Pre heat your camp oven add some butter or oil and proced to brown the rabbit pieces.

then remove the rabbit when browned add 1 onion (chopped) and 2 carrots cut into pieces add more butter to saut'ee add 2 table spoons of flour and stir until you get colour (browned) and it thickens.

Add 1 cup of red wine and 1 cup chicken stock making sure rabbit and ingredients are just covered with liquid. Then add 250 grams of bacon pieces or stripsand fresh herbs (rosemary, garlic, sage any fresh herbs experiment) then cook slow until rabbit is tender. add salt and pepper to season and add potatoes as well if you like. thicken with cornflour if needed but it should thicken in its own juices. to reduce liquid in camp oven cook with the lid off for 20 minutes.

Hope this is ok let me know how it goes.

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Fresh Fried Yabbies

1 kg fresh yabbies or prawns

1 cup plain flour

1 1/2 ts Baking powder

1/2 ts Salt

2/3 cup Water

3 tb Lemon juice

1 tb Vegetable oil

1 lg Egg, lightly beaten

Vegetable oil

Peel yabbies leaving tails intact if desired.

combine flour, baking powder, and salt in a medium bowl. Add water and next 3 ingredients; stir until smooth.

Pour oil to depth of 2 inches into a Camp oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels.

Recipe by “Furphyslinger”

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Naan Bread

INGREDIENTS:

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

DIRECTIONS:

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Recipe 2

INGREDIENTS

• 30 ml warm water (110 degrees F/45 degrees C)

• 4 g white sugar

• 7 g active dry yeast

• 60 ml warm milk

• 60 ml plain yogurt, room temperature

• 55 g melted butter

• 375 g unbleached all-purpose flour

• 6 g salt

• 2 g baking powder

• 1 g poppy seeds

DIRECTIONS

1. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.

2. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.

3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.

4. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.

5. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.

6. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

Mick’s Naan Bread

Makes 2 doz + (approx)

• 6 cups unbleached flour or bread mix

• 2 tblsp dry yeast

• 2 tblsp sugar

• 2 tblsp Corriander – ground

• 1 tblsp Cummin – ground

• 2 tblsp olive oil

• 1 cup warm (30C) water

• 2 cups natural yogurt

In a large bowl, mix flour, Cummin, Corriander & make a well in the center, place yeast & sugar in center & add warm water. Mix in a little of the flour until you have a light batter then knock down walls to cover mix & rest in a warm place to start yeast activity for 20 Mins,

Add Olive oil & yogurt then mix well into a dough, knead on a board for 10 – 15 Mins & return to bowl to prove for 20 Mins until doubled in size.

Break up into balls (slightly bigger than golf balls) & roll out as thin as possible into round Naans.

Cook on a medium hot, hot plate or pan until blistered, & turn over to do other side (puncture large blisters when cooking first side or they will burn).

Mick’s Mexican Tortilla’s

Makes 2 doz + (approx)

• 3 cups unbleached flour or bread mix

• 3 cups corn meal

• Pinch of salt

• 2 tblsp dry yeast

• 2 tblsp sugar

• 2 tblsp olive oil

• 3 cups warm (30C) water

In a large bowl, mix flour & Corn meal with salt then make a well in the center, place yeast & sugar in center & add warm water. Mix in a little of the flour until you have a light batter then knock down walls to cover mix & rest in a warm place to start yeast activity for 20 Mins,

Add Olive oil then mix well into a dough, knead on a board for 10 – 15 Mins & return to bowl to prove for 20 Mins until doubled in size.

Break up into balls (slightly bigger than golf balls) & roll out as thin as possible into round Tortilla’s.

Cook on a medium hot, hot plate or pan until blistered, & turn over to do other side (puncture large blisters when cooking first side or they will burn).

Bread Rolls (1 ½ doz)

Ingredients:-

Yeast mix

• 2 tblsp dry yeast

• 1 tblsp white sugar

• 2 tblsp plain unbleached Flour

• ½ cup warm water (24 – 30 degC)

Bread mix

• 6 metric cups (4 camp mugs) Plain unbleached Flour or Bread Mix

• 2 tsp salt

• 2 tblsp white sugar

• 2 tblsp olive oil

Method:-

Yeast starter

Mix Yeast, sugar, flour & water 24 hrs in advance in a large covered container & allow to ferment overnight (keep warm).

Bread (next day)

Place Flour in a large mixing bowl, add salt & fluff mixture up with a fork or whisk,

Create a well in the centre of flour & add sugar in the bottom, pour in the ½ cup of yeast mix along with enough warm water to make the total liquid to flour ratio of 2 parts flour to 1 part liquid ie, 6 cups flour to 3 cups liquid. (Alternatively the dry yeast can be added at this point)

Mix wet ingredients with just enough flour to create a light batter, then knock down the remaining walls of flour to completely cover liquid, cover with a tea towel & let stand in a warm place for 20Mins until yeast mix starts to foam up through the dry flour on top.

Mix all flour & liquid together in bowl (if the flour to liquid ratio is right it should almost clean the sides of the bowl) then turn it out onto a lightly floured board.

Knead for approximately 12 – 15 Mins using the heel of your hand & holding the tail end closest to you with the other, dust lightly with flour if it becomes too sticky, the dough should be soft & a little sticky, if the dough feels thick & heavy there is not enough liquid in the mix.

Tip: it is easier to add flour to a wet mix at this stage than it is to add water to a dry one!

It has been kneaded enough when the dough is smooth, silky & springy. You will have sweat pouring off you (don’t get it on the dough!!) You will also be needing a cold beer by this stage!

Dust with flour & return to the mixing bowl, covered in a warm place for ½ hr until dough doubles in size.

Back to the floured board & knock the dough back & knead lightly for 1 Min, tear it in half & gently work it out into two long sausage like rolls, this should take a bit because the dough should be trying to spring back to its original shape with each roll of your hands!

Cut the dough into 18 equal parts & roll gently into balls, lightly dusting with flour.

Place rolls into a greased tin starting with one in the centre (round tin) & concurrent rings around that, spray with cooking spray to prevent drying out & place in a luke warm Camp Oven set back from the fire for 1 hr until doubled & when poked with a finger the dent slowly pops back only half way.

Cook with enough heat to run a small power station (250 C +) for ½ hr & turn out to cool upside down, they should sound hollow when tapped on the bottom with your finger, then grab yourself a cold beer & give yourself a pat on the back you’ve earned it!

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BBQ RIBS

Ingredients:-

rack of pork back ribs

sauce.

2 cups white vinegar

1 1/2 cups brown sugar

1 cup red wine or port

1 cup chicken stock

2 tblsp tomato paste

2 tblsp soy sauce

2 tblsp worstershire sauce

1 chilli

1 spring onion

fresh garlic

fresh ginger

salt , pepper & herbs for seasoning

a few drops of Bourbon flavouring (get it from a home brew shop)

First remove the membrane from the inside of the ribs (it can get a bit tough) & trim any fat.

Boil the ribs as a rack for at least an hour in a C/O

while they are boiling put vinegar, brown sugar & red wine in another C/O & boil until it has reduced by almost half

add chicken stock & remaining ingredients & boil for another 15 - 20 Mins

Strain water from ribs & cut them into racks of 4 or individuals then pour the sauce over them (you should have enough sauce to cover them) & let stand over night.

The next day

strain off sauce into a saucepan or C/O & boil hard until it reduces to a sticky sauce consistincy (coat the back of a spoon)

put some hard wood chips on the bottom of a C/O & place ribs on foil on trivet & baste well with sauce

cook for about 45 Min replenishing wood chips as required & keep basting until they are well glazed.

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Bacon Explosion: The BBQ Sausage Recipe of all Recipes

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The other day the guys from contacted me in search for some barbecue bacon recipes.  Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys.  Behold, BACON EXPLOSION!!!  Here’s what you’ll need…

1 Kg thick cut bacon

1 Kg Italian sausage (Mick’s Tip, Try using minced Chicken thighs)

1 jar of your favorite barbeque sauce

1 jar of your favorite barbeque rub

To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave.  If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern.  Just make sure your weave is tight and that you end up with a nice square shape to work with.

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The next step is to add some barbeque seasoning on top of your bacon weave.  Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion.  Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Bad Byron’s Butt Rub[pic], Rendezvous Famous Seasoning[pic], or Steven Raichlen’s All-Purpose Rub[pic].

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Now that you’re pork is well seasoned, it’s time to add more pork.  Take two pounds of Italian sausage and layer it directly on top of your bacon weave.  Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.  Most grocery stores carry loose sausage, so just pick out one you like.  I chose to go with a mild sausage, but spicy would work just the same.  If you really want to get crazy, take a stab at making your own homemade sausage.

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Next up is bacon layer number two.  Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack).  If you like soft bacon, make it soft.  If you like crunchy bacon, make it crunchy.  If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off.  These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way.  Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet.  Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer.  (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling.  But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble.  This can and will be difficult, but hospital trips are no fun, so stay strong.)

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Since this is a barbeque recipe, we need to add another layer of barbeque flavor.  Take your favorite sauce and drizzle it all over the top of the bacon pieces.  Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog[pic], and Fiorella’s Jack Stack.  Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.

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Now comes the fun part.  Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards.  You want to include all layers EXCEPT the bacon weave in your roll.  Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed.  Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

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At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item.  To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave.  Make sure it sits with the seam facing downward to help keep it all sealed up.

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Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker[pic].  Cook your Bacon Explosion at 110 C in a constant cloud of hickory smoke until your Thermapen[pic] gives an internal temperature reading of 75 C.  Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek.  Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

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Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors.  Remember that barbecue sauce we used for inner flavor?  We’ll be using that same sauce to glaze the cooked bacon weave.  Using a basting brush, coat the entire surface with a thin layer of sauce.  Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish.  Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well.  If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.

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Slice the Bacon Explosion into quarter to half inch rounds to serve.  If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.  Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit.  You’ll reach pork Nirvana in no time flat!

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