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4th Royal Eltham

 

Backwoods Cooking Recipies

Angels on Horseback
Baked Apples
Banana hot dogs
Burgers in leaves
Cabbage hot dogs
Chocolate Oranges
Chicken Baked
Corn on the Cob
Chocolate banana
Egg in an Orange
Fish (Baked)
Hot Dog and Chips
Hot dogs, Instant
Kebabs
Melon Delight
Onion eggs
Paella
Potato
Sausage on a Stick

Spud Egg
Twists
 

















































Baked Chicken
Wrap a chicken fillet with in two layers of foil and bake in embers for 20 minutes or so, turning occasionally. Add some lemon juice, oregano and garlic for extra flavour.

 





























































































Baked Fish
Wrap a fish or a fillet of fish in 2 layers of foil and bake in the embers for 15-20 minutes, turning 0nce or twice.

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Melon Delight
Cut the melon in half and scrape out the seeds. Cut the melon flesh into cubes and place on a section of foil. Peel one or two oranges, and separate into individual segments. Core an apple and cut into thin slices, leaving the skin on. Add this and grapes to the rest of the fruit. Mix the fruit together and add a 2/3 spoonfuls of orange juice and divide the mixture up between the two halves of melon skin.

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Instant hot dogs
Lay sliced onion on a cabbage leave add a sausage or two and place more onions on top. Wrap up the cabbage leaf tightly and secure with a number of small green sticks. Place in embers for about 7 - 10 mins turning occasionally.

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Angels on Horseback
Cook a slice of bacon then wrap it round a square of cheese return to the heat until cheese is soft.

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Baked Apples
Core the apple, fillings can be added, marshmallow, sugar, fruit, cherries, smarties, syrup to name a few. Seal in foil place on the ash for about 10 -15 minutes.

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Banana hot dogs
Take a banana and cut a slit in the peel down the inside of the curve, and open it outwards. Remove the banana and keep it for your desert. Now put a sausage inside the banana peel and cook it directly on the coals.

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Burgers in leaves
Place three layers of cabbage leaves directly onto the hot embers and put the burgers or mince patties on top of them. After approx. 10 minutes, turn the meat over, putting it onto three new cabbage leaves. Repeat this process until the meat is cooked. Note: Cabbage leaves can replace foil in most instances when using backwoods cooking recipes. It is important that at no time should rhubarb leaves be used, as they contain a highly poisonous resin.

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Cabbage hot dogs
Lay sliced onion on a cabbage leaf, add a sausage or two and place more onions on top. Wrap up the cabbage leaf tightly and secure with a number of small green sticks. Place in embers for about 7 to 10 minutes, turning occasionally.

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Chocolate Oranges
Slice orange around the middle, take out any pips. Put 3 after dinner mints on one half and replace the other half on top. Wrap in double layer of tin foil. Cook in hot embers for 10 – 15 minutes, turning frequently.

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Corn on the Cob
Do not remove the sheaves, simple dip in a bucket of water then fling onto the ash, turn occasionally... eat with butter. Can also use cobs without sheaves by wrapping in foil.

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Chocolate banana
Cut a slit lengthways in the banana and insert some pieces of chocolate. Wrap the whole lot in foil and place in the embers. Eat once the chocolate melts.

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Egg in an Orange
Cut an orange in half. Scoop out the flesh inside and eat it – be careful not to cut through the skin! Now crack an egg into the skin and place on the embers of the fire until the egg is cooked.

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Hot Dog and Chips

Potato wedges, Hot dogs, onion wedges, Shredded cheddar cheese, Barbecue sauce. Place potato wedges in foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce (Optional). Fold foil around mixture, sealing tightly. Cook in embers for 15-25 minutes or until potatoes are cooked. Open foil carefully to allow steam to escape.

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Kebabs
Cut up sausages, peppers and mushrooms into bite size pieces. Leave tomatoes whole. Thread them onto skewers and place over embers until cooked. Turn frequently. 

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Onion eggs
Cut the onion in half after removing the outer skin. Remove internal contents except for the remaining three outer layers. Break egg into shell and place on embers. When cooked eat the onion container as well as its contents after removing the outer scorched layer.

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Paella

Ingredients

·         Good quality olive oil

·         Two medium-sized brown onions, diced

·         Six cloves of garlic, finely sliced

·         One large red chilli, deseeded and thinly sliced

·         One red capsicum, diced

·         Three chorizo sausages, chopped into chunks; cured is absolutely fine

·         Four chicken thighs, chopped into 1cm-thick slices

·         Smoked paprika

·         Two or three strands of saffron

·         Salt and pepper

·         500g frozen prawns (which we bought before we arrived at the campsite and allowed to thaw in their packaging)

·         Two cups of Arborio rice (…which we couldn’t get, so we used sushi rice instead)

·         Four cups of good quality vegetable stock

·         Water in reserve

 Steps

1.     Drag out your coals close to the fire itself, and make a level spot for your pan.  Heat the pan for a few minutes before dropping in a couple of good lugs of the olive oil.

2.     When the oil starts to sizzle, throw in the onions and let them sauté for five minutes or so.

3.     Once the onions have started to glisten, add the garlic and chilli.  Let that sauté for another five to 10 minutes.

4.     Add the capsicum, letting it sauté for a couple of minutes.

5.     Add the chopped chorizo and chicken thighs; fry until the chicken is browned.

6.     Add the spices and salt and pepper, to taste.  I use a lot of paprika – a good three tablespoons worth – because I like the smokiness.

7.     If you’ve got prawns, throw them in after the spices have had a couple of minutes in the pan.  These are a bit of a luxury item when you’re camping…the recipe will work just as well without them, but they’re great to have if you can find a way.

8.     Add the Arborio rice and the stock.  On a campfire, it’ll take at least half an hour over coals for the rice to absorb the liquid…keep stirring every couple of minutes or so to stop the rice sticking to the hot wok.

9.     You want the rice to lose any hardness, and the paella to take on a shiny, sticky consistency.  Use the extra water if it turns out the stock isn’t enough to reach this point.

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Potato
Perhaps the easiest to cook backwoods . Take a potato and place it in the embers of the fire. When it is cooked , after about 25 - 30 mins slice open the skin and place a piece of cheese or butter on top.

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Sausage on a Stick
Peel the bark off a green stick and slide your sausage along it. If you want you can wrap a slice of streaky bacon round it and if you wish you can cook the sausage first then wrap the twist dough round it to create a sausage roll!

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Spud Egg
Cut the top off a potato of and scoop a hole in the middle. Crack the egg into the hole, put the top back in place and secure with small wooden pegs. Add some grated or cream cheese for extra taste. Bake until the potato is cooked.

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Twists
Mix flour, water and a pinch of salt together to form a thick dough, adding raisins and sultanas if you like. Make a snake-like roll of the dough and twist this snake like fashion on a thick green stick. Support it over glowing


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