Quick Camp Cook-Ups
Guest blog by Viv Moon
Nobody knows camp cooking like Viv Moon. Having travelled extensively with her husband Ron for more than 30 years to research and write guidebooks to out-of-the-way, deserted places, Viv is an expert at whipping up delicious, fortifying meals with camp cooking equipment in the great outdoors. We asked her to share her favourite quick-n-easy recipes for the road – have a look and have a go next time you’re tackling a trail!
Layered Avocado Salsa Sour Cream Dip
1. Mash the avocados in a bowl and mix with the garlic, chilli and lemon juice.
2. Spread evenly over a plate or platter.
3. Spoon over some salsa.
4. Top with a layer of sour cream.
5. Sprinkle over the olives and spring onions.
6. Top with some grated cheese.
7. Serve with some corn chips or similar to scoop up the mixture.
Viv says: This is a great dip to serve with corn chips as a nibble before dinner, or even for lunch. It’s easy to prepare and looks very impressive!
Lemon, Ginger and Tea Poached Pears
1. Place the water in a pan large enough to hold the pears. Don’t have the pan too big; you want the syrup to almost cover the pears if possible. Bring the water to near boiling point, then add the tea bags, lemon peel and juice, ginger, sugar and honey and stir to combine. Simmer gently for a few minutes.
2. Add the prepared pears and place a sheet of baking paper on top, pushing it gently down over the top of the pears to form a cover. This helps the syrup to bubble over the pears, and stops the pears from floating to the surface of the syrup.
3. Put on the lid, and simmer gently for about 10 minutes or until the pears are tender. Poaching time will depend on the size of the pears you are using. Spoon the syrup over the pears a few times during the cooking process and gently roll the pears around (especially if the syrup isn’t enough to cover them).
4. Remove the pan from the heat, and allow the pears to cool in the syrup.
5. Serve warm, or refrigerate until ready to serve.
Viv says: These pears can be served on their own, or with some ice cream or cream for a dessert; or with yoghurt for breakfast. They are absolutely delicious!
These are a great treat for the kids when you are next camping, or at home. Messy to make, but delicious. The kids should have fun making these.
1. Heat oil in your camp oven and then add the corn. Put camp oven lid on and try and give the camp oven a shake if you can while the corn is popping. (Or use a large saucepan.) Keep over the heat until the popping stops.
2. Remove the popcorn from the camp oven and place into a lightly greased baking dish or similar. Try and remove the unpopped corn kernels or you might break a tooth biting on one. They should be on the bottom of the pan.
3. In a saucepan, melt the butter over a low heat and add the marshmallows and sugar and continuing stirring over a low heat until melted and well combined.
4. Pour over the prepared popcorn and mix well. Let it cool slightly so the mixture isn’t too hot to handle.
5. Now for the messy bit: forming this sticky mixture into small balls. Rub your hands with a little butter to help prevent the popcorn mix sticking to your hands or spray with non-stick cooking spray (or try wetting your hands a little).
6. Grab a small handful of the popcorn-layered mixture and roll it into a ball.
7. Place it on a tray and continue with the rest of the mixture. (This is a good job for the kids – just make sure they are wearing old clothes and the mixture isn’t too hot so they don’t burn their hands.)
Viv’s hint: For that little extra touch of extravagance, you could try adding some white chocolate to the butter/marshmallow/sugar mixture. You could also add some Smarties or M&Ms or similar.
For more great recipes like these check out Ron & Viv Moon’s website at www.guidebooks.com.au, where you will also find details on both her cookbooks (and how to order a copy): Viv Moon’s OUTDOOR Cookbook and Viv Moon’s TRAVELLERS’ COOKBOOK. You can also follow their adventures on Facebook.
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