Our Four Favourite Camp Oven Recipes

The sun is slowly starting to fade into the sky and you can hear the fire crackling in the background. Everyone’s stomach is getting a little grumbly and we know it’s time to cook for the night. It can be hard to decide what’s for dinner, so we’ve put together some of our favourite camp oven recipes. Let us know what you like on our page.

We recommend building a large campfire 30 minutes before you start cooking to have plenty of hot coals available for the camp oven.

Damper Bread

Damper bread is a true Australian campfire classic. It is really easy to make and you only need a handful of ingredients to get started, and a well heated camp oven.

Ingredients:

• 6 cups self-raising flour
• 1 tbsp baking powder
• 1 pinch of salt
• Splash of warm milk
• Butter
• Golden Syrup

Method:

1 Mix self-raising flour, salt, baking powder and milk into a dough

2 Put the bread mixture into a hot camp oven

3 Put the lid on the oven and bake for 30 minutes

4 Ideally serve with butter and golden syrup

Beef Stew

Beef stew is the ultimate weather comfort food in the Australian winter season. It is a warming and cosy way to end the night and the perfect beef recipe for a camp oven.

Ingredients:

• 1 tbsp oil

• 1 kg beef chuck steak

• 1 brown onion

• 3 garlic cloves

• 3 tbsp tomato paste

• 2 tbsp flour

• 500 mls beef stock

• 6 small potatoes

• 3 carrots

• 1 L water

• Basil

• Wine (optional)

Method:

1 Chop the beef into chunks and season generously with salt and pepper.

2 Drizzle some olive oil in the camp oven and cook the meat in the oven until it starts to brown

3 Add some onions, garlic, tomato paste, flour and stir until the flour is dissolved and turns brown

4 Add beef stock, basil, and water

5 Place the camp oven lid on top, cover with hot coals from the fire

6 Ensure the mixture is simmering every 20 minutes, stir well, and add more hot coals if needed

7 After 1 to 1.5 hours add chopped up potatoes and carrots

8 After another 1 to 1.5 hours ensure the potatoes are cooked by pricking with a knife and remove the camp oven from coals

Lamb Shanks

Lamb shanks are the campfire king of all lamb cuts. Cooking lamb shanks in a camp oven requires patience in order for the meat to cook, but it is all worth the wait in the presence of good company. The ingredients listed below are for a meal for two.

Ingredients:

• 2 Lamb shanks

• 2 canned diced tomatoes

• 2 potatoes

• 3 carrots

• 1 onion

• 2 garlic cloves

• Herbs of your choice - italian herbs, basil, and parley

• Olive oil

• Splash of red wine

• Beef stock

• Butter

Method:

1 Drizzle some olive oil to a heated camp oven

2 Add in lamb shanks and let the shanks sear

3 Season the lamb with salt and pepper

4 Once the shanks are sealed, remove and store them aside.

5 Add in chopped onion and garlic into the empty camp oven

6 Once the onions are brown, add in the canned diced tomatoes, stock, herbs, potatoes, carrots, and some red wine of your choice.

7 Let the ingredients simmer and add seared lamb shanks back into the camp oven

8 Allow the lamb shanks to cook for 2.5 - 3 hours until the lamb feels tender

Lamb Roast with Vegetables

You cannot own a camp oven and never have cooked lamb roast. This is a straightforward and easy dish to make on any kind of night.

Ingredients:

• 1 kilogram lamb leg

• 2 sprigs rosemary

• 500g chicken stock (optional)

• 250g pumpkin

• 4 potatoes

• 4 clove garlic

• 1 cup water

• Olive oil

Method:

1 Make a few cuts in the lamb and insert garlic cloves and springs of rosemary

2 Rub the lamb with olive oil and season it with salt, pepper, and herbs of your choice

3 Drizzle some olive oil to a heated camp oven

4 Place the lamb in the centre, pour stock over the lamb (optional) , and cook for 1.5 hours

5 Add pumpkin, potatoes, garlic to the camp oven. Cover for a further 1.5 hours or until the lamb is cooked.

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