Dial up the grunt
14
GREAT RECIPE IDEAS
Simple Bread and Butter Pudding
Port Wine Casserole
Ingredients:
• 1kg cubed beef (stewing or
chuck steak is fine as cooking
on the Ozpig makes all cuts of
meat tender)
• 2 diced onions
• 2 sliced carrots
• 1 packet frozen peas and corn
• 1 cup beef stock
• 2 cups Port wine
• 2 tablespoons tomato paste
• Couple glugs worcestershire
sauce
• 1/2 cup flour
• salt and pepper
• 2 cloves garlic
• 2 diced potatoes skin left on
• Sliced button mushrooms
( optional)
• 2 tablespoons olive oil
Dumplings:
• 1 1/2 cups S/R flour
• 3 tablespoons butter
• 1/2 cup milk
• chopped parsley
Preparation:
1. Place camp oven on hot
Ozpig fire with olive oil and
add beef and cook until
browned.
2. When browned remove meat
from pan and set aside on
Ozpig warming plate.
3. Fry diced onion and garlic
in camp oven until onion is
clear.
4. Add port wine and simmer
for a couple of minutes with
camp oven lid off.
5. Return meat to camp oven
along with carrots, frozen
veggies, beef stock, tomato
paste, worcestershire sauce
and mushrooms.
6. Make your dumplings check
occasionally and add more
stock if needed.
7. (do not work dough too
much or dumplings will lose
it's light texture). Then gently
drop dumplings into casserole
so they sit half submerged.
8. Place lid back on camp oven
and simmer for a further 20 -
30 minutes or until dumplings
are cooked through to the
centre (test with a skewer).
9. Serve with hot rice.
Cooking Time:
50 mins
Ingredients:
• Aluminium foil
• 4 to 5 eggs beaten
• 2 cups full cream milk
• 3 tbsp. of sugar
• 1 tsp. vanilla essence
• Buttered stale bread or left
over raisin bread
Tip: Left over croissants or
plain donuts can also be perfect
for this recipe. For a different
flavour; spread bread or
croissants with jam, or
sprinkle with chopped dried
fruit. Maybe add a little
Nutmeg to the milk!
Preparation:
1. Remove the crust from the
bread and add your chosen
spread to one side.
2. Place 2 layers of bread into
your buttered pudding dish
or tin. Combine the
eggs, milk, vanilla
essence and sugar
and pour over the
prepared bread lining.
3. It is important to allow the
bread to soak for at least 5 to 10
minutes before baking
4. Cover with foil and place on
the trivet, then fill the camp
oven with enough hot water to
reach at least ¼ of the height
of the pudding dish, then place
the lid on top.
5. Place your camp oven
directly over the fire until you
see the water boil.
6. Remove camp oven and
place it on the side warming
plate while ensuring the side
of the camp oven is in contact
with the Ozpig.
7. Cook on low heat and rotate
the camp oven from time to
time to evenly distribute the
heat for between
30 – 40 minutes
Finishing Tip:
To brown
the top: remove the foil
and place hot heat beads
or coal on the lid for the
last 5 to 10 minutes.
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