16
Perfect Damper
Dial up the grunt
GREAT RECIPE IDEAS
Cooking Time: 3 hours
Ingredients:
• 4 Lamb Shanks
• 1 large Eggplant
• 2 cans Diced Tomatoes
• 1 small diced onion
• 1 Carrot diced
• 1 large capsicum diced
• 3 cloves minced garlic
• 2 tablespoons ground Sumac
• Salt
• Pepper
• ½ cup finely chopped parsley
• 4 sprigs rosemary
• 3 tablespoons fresh sage
• Olive oil
• 1 cup red wine
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. 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 halfway 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.
Ingredients:
2 cups self raising flour
Pinch of salt
Water
Preparation:
Place the flour and salt into a
bowl, stir and with a wooden
spoon then make a well in the
center of the flour.
Slowly add enough water to and
combine well to form a dough.
This is the most important step
as you don't actually want to
knead it, you just want to leave
it as it is. Using your hands, cup
the dough and work it slowly
until you get you a nice round
damper shape.
Place onto a trivet covered with
foil and sprinkle some flour
over the top of. This gives the
final damper a nice crusty top.
Cook for about 20 minutes or
until the damper sounds hollow
when tapped.
S
erve with your favourite
spreads.
Cola and Smokey BBQ
Spare Ribs
Ingredients:
1 kilogram of ribs
1 bottle of smokey
BBQ marinade
2 litres of cola
Method:
Cut the ribs into individual
pieces.
P
our cola into the camp oven,
add the ribs and bring to the
boil. Let boil for half an hour.
R
emove ribs and drain cola.
Brush marinade over ribs
and place back in the camp
oven.
Bake for one hour, whilst
re-basting the ribs with more
marinade every 10-15
minutes.
S
erve and enjoy!!
15
Slow Cooked Braised Lamb Shanks
Recipie supplied by the Cast Iron Boys
BBQ Spare Ribs
www.castironboys.com
