Camel ‘Aussie’ Burger

This is the good ole Aussie burger with a twist. Instead of the standard beef mince, that the Aussie burger is known for, I have used camel mince.

Why? Are camels even Australian?

Well, they are as Australian as cows. But no, camels are not native to Australia, but we do have our own particular camel… The Feral Camel.

Australia campfire cooking

There are reportedly over a million feral camels roaming Australia. First introduced to Australia in the 1840s, camels, imported from India and Afghanistan, were used as ‘beasts of burden’ during the exploration and settlement of Australia, especially in arid areas.

Camels were released into the wild after motorised transport replaced the use of camels in the early 20th century. The releases, as well as escaped or stolen camels, resulted in a fast-growing feral population.

Our Camp Kitchen

We cooked our camel burgers in the East MacDonnell Ranges at the Ross River Camping Ground in the Northern Territory.

Ingredients

For the patties

500g minced camel
1/2 small brown onion, very finely chopped
2 cloves of garlic, very finely chopped or crushed
2 tablespoon Worcestershire Sauce
1 teaspoon Tabasco sauce
1 teaspoon black pepper, coarsely cracked
1 egg yolk
1/2 cup of fine bread crumbs

For the burger

4 hamburger buns
4 eggs
4 rashers of bacon
4 – 8 slices of tinned beetroot
Sliced tomato
Sliced onion
Pickles
Lettuce
Cheese
Tomato sauce
Dijon mustard
Mayonnaise

Australia campfire cooking

Method

Mix all the “patty” ingredients well, using your hands, until very well blended. Shape into four patties.

Heat your hot-plate (or the lid of your camp oven) until hot and spray with oil. Cook the patties over a small fire or coals until cooked through and browned. Remove the patties and keep warm. Cook the bacon and fry the eggs.

Camel Burger 4

To create the perfect Aussie burger halve the hamburger bun and spread the bottom half with mustard and tomato sauce and spread mayonnaise on the top half. 

Then start to stack you burger ingredients on the bottom half of the hamburger bun. First the meat patty, then the cheese, bacon, onion, tomato, beetroot, pickles and lettuce. Slap the top half of the bun on top and bon appétit or as the Aussie’s say “dig in!”

 

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Camp fire cooking

Camp fire cooking

Bacon, Feta and Spinach Quiche

When we left Darwin I had some pastry and feta leftover and wasn’t sure what to use it for. Once I had taken stock of what our esky held I decided to cook quiche. I had never baked quiche in the camp oven before, so I was thrilled that it turned out so well. Very delicious!

Camp Oven quiche

Our Camp Kitchen

We cooked this delicious quiche in the Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.

Waterfall Northern Territory Australia

Ingredients

10 sheets of filo pastry
Baking paper
1 onion, chopped
250g bacon, chopped
8 eggs
1/2 cup of milk
60g feta, chopped into small pieces
60g baby spinach leaves, roughly chopped
Grated cheese
Cracked pepper

Method

Prepare the camp oven. *Camp oven should be oiled. With two strips of baking paper line the bottom and sides of the camp oven, this will help get the quiche out when it is ready. Then line the camp oven with pastry going up the sides by 1 or 2 inches. The depth of your quiche will depend on the size of your camp oven. For this recipe, I used a 9-quart camp oven and the quiche was about an inch high.

Saute the bacon and onion in a frypan and set aside.

Whisk the eggs and the milk.

Add the feta, spinach, bacon and onion to the eggs and mix well.

Pour the egg mixture into the prepared quiche base, spread evenly, using a fork. Top with grated cheese and cracked pepper.

2020 May 20 Litchfield 12

Cooking in a camp oven

To bake the quiche, we put a few hot coals or heat beads under the pot (our camp oven has three short legs) and about three times as much on top of the camp oven. Check after 15 minutes to see if you have the right amount of heat. If you think you need a higher temperature, add and few coals (if cooking too hot, remove coals). We cooked ours quite slow, and it took about an hour. We will cook it a little hotter the next time, but thought since it was our first time baking a quiche, to err on the side of caution.

Cooking in your oven – Cook for 35 – 45 minutes at 190 degrees celsius. 

Australia campfire cooking

Note: *We always wash our camp oven when we are finished with it, heat it over the fire to dry and then rub oil into it using a paper towel until well coated – if you do that at the end of every use you will find your camp oven will be ready for use every time you want it and it will not rust.

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#Campfire Camp oven #cooking

Beef Cheeks in Red Wine

These delicious beef cheeks are the first recipe of our camp cooking series. Dwayne and I have hit the road with a camper trailer, travelling from Darwin to Adelaide, camping and cooking on the way.

How did this come about?

As you may know, we have lived on our boat for the last six years. Earlier this year we sailed from Phuket on SY Nomad, a yacht that we agreed to deliver to Sydney for friends of ours.

However, two months later, COVID-19 messed up our plans, and now our current home is a camper trailer until we can get back to our boat SV Thorfinn (after delivering SY Nomad). It is great to be camping again, and we love cooking on the campfire.

Over the next few weeks, I will be posting camp cooking recipes including lamb shanks, quiche in the camp oven (dutch oven) and chicken pot pie. I hope you enjoy this series. To see more about the places we visit, have a look at http://www.trippinturpins.com

Our Camp Kitchen

We cooked this delicious quiche in the Florence Falls Camp Ground at Litchfield National Park in the Northern Territory.

Ingredients

4 beef cheeks (also ok for 2 cheeks)
1 Tbs flour
1 tsp salt
1 tsp cracked pepper
2 Tbs canola oil
1 onion, diced
1 carrot, diced
1-2 celery, diced
4 garlic cloves, finely chopped
2 cups red wine
1 cup beef stock
4 bay leaves,
1 teaspoon dried thyme

Method

Mix flour, salt and pepper. Dust the beef cheeks with flour mix. Heat oil and brown the cheeks on both sides.

Remove the cheeks and add, onions, garlic, carrot and celery to the pan. Sauté over medium until onion becomes transparent. Add the two cups wine and cook to reduce wine a little.

Put beef cheeks into the camp oven, add red wine veggie mix, beef stock, bay leaves, thyme.

Cook slowly with the heat at top and bottom of the camp oven for three to four hours. The cheeks are cooked when you stick a pair of tongs into one, and the meat falls apart.

I served my beef cheeks with mashed parsnip and blanched capsicum and beans.

Cooking in a camp oven on an open fire takes a lot of practice. Start off adding a few coals or heat beads beneath your camp oven and twice as much on top. Have a look in 15 minutes to see if it is cooking the way you want it to and add more heat, or remove heat, as needed. With practice, you will soon learn how to control the temperature. Remember that several factors will vary your heat, e.g. ambient air temperature, the type of wood/fuel you are using.

Cooking in your oven – 160C/320F for 3 1/2 – 4 hours .

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Eggless pikelets

What are pikelets? Pikelets are essentially mini pancakes made with flour, egg, milk and sugar. They are popular in the country I was born – New Zealand. I was recently in a position where I wanted to make pikelets but didn’t have eggs. We were sailing through Indonesia a few weeks ago, trying to get to Australia during this Coronavirus pandemic. As the fear of the virus spread through Indonesia, we found we were unable to go ashore to get groceries. In fact, in the end, we were unable to anchor anywhere, and things got a little scary. Read about our sailing nightmare here.

As our food supplies began to run low, we had to make do with what we had on board. Making pikelets as a filling treat for breakfast or lunch became a regular staple. Then came the day I had no eggs! The following recipe is what I came up with to overcome that particular obstacle. Seriously, I did not expect these pikelets to be all that nice and was pleasantly surprised. Dwayne loves them and says they are as good as the pikelets made with eggs. We definitely will continue to make these!

Pikelets

Ingredients

1 cup flour
1 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1 tablespoon of cold-pressed coconut oil
Approximately 330ml milk

#eggless #pancakes #blini

Method

Mix dry ingredients in a large mixing bowl. Add the oil and the milk and whisk well.

Pour the pikelet mix into pouring jug for ease (or use a large spoon to pour batter into the pan).

Heat a large pan to medium-high. When the pan is hot enough, spray with cooking oil spray and slowly pour a small amount of batter on the pan to form round pikelets (about 2.5 inches across). Repeat adding pikelet batter to the pan. Don’t let the pikelets touch each other.

Cook until the little bubbles on top of the pikelets start to pop.

Carefully flip the pikelets and cook for another minute. Remove the pikelets and then repeat until you have used all the batter.

Serve with jam and cream, honey, or sugar and lemon. For a savoury treat serve the pikelets with sour cream, smoked salmon and dill.

Also, use this mix –

* to make Blini (used for appetisers) make the pikelet rounds with a 1-inch diameter and top with sour cream, smoked salmon, dill or caviar.
* to make pancakes double the recipe and cook one large pancake per frypan.

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Eggless Pikelets PIN

Delicious Salami Pizza

I love pizza, and I love homemade pizza because I can make it exactly how I like it. I love all things salty, and this is a salt lovers pizza – anchovies, capers, olives. Seriously, does it get any saltier! The best thing about pizza is that you can top it with anything you like. Change-up the toppings until you have your perfect pizza.

The last time I made this pizza was a month ago while we were sailing through Indonesia. Sailing through Indonesia during the Coronavirus Pandemic was an experience I won’t be forgetting soon. Not all good – gunshots fired in warning, but not all bad – swimming with a wild dugong. Click here to read my story.

Pizza salami olive cape and anchovies

Ingredients

For the base

  • Olive oil, to grease
  • 250ml (1 cup) lukewarm water
  • 1 tsp sugar
  • 2 tsp (7g/1 sachet) dried yeast
  • 450g (3 cups) plain flour, sifted
  • 1/4 tsp salt
  • 1 tbs olive oil

Topping

  • Homemade pizza sauce*
  • 1 onion, thinly sliced 
  • 4 – 8 anchovies, roughly chopped 
  • 1 Capsicum sliced
  • 2-3 Tablespoons sliced olives 
  • 1-2 Tablespoons of capers
  • 16 – 20 slices of Salami
  • 400g grated cheese (pizza mix is delicious)
  • Dry Italian herbs and chilli flakes
    • amounts are a rough guide only

capers, capsicum

Method

Preheat the oven to 220°C. Brush two or three 25cm pizza trays with oil to grease. (I used 3 oven trays and got yummy thin crispy bases).

Mix the sugar and water in a jug or small bowl. Sprinkle the yeast on top and place it in a draught-free place for five minutes, until bubbles form on the surface.

Put the flour and salt into a large mixing bowl. Add the yeast mixture and the oil. Mix well with a spoon until blended. Dump the mix onto a floured work surface and knead for six minutes.

Divide the dough into 2 or 3 pieces and cover and rest for five minutes. Now is a good time to prepare your topping ingredients.

Roll each dough portion out. Use your hands to stretch the dough gently. Line the greased pizza trays with the dough, pushing the dough to the edges of the trays. Spread the bases with pizza sauce, and top with onion, anchovies, olives, capers, capsicum, salami and cheese. Sprinkle with Italian herb and chilli flakes. 

Bake in preheated oven, at 220c for 8 minutes or until cheese is bubbling on top and base is crispy. 

* I make pizza sauce with a tin of chopped tomatoes, tomato paste, garlic, pepper. 

* Another delicious alternative to pizza sauce is using sun-dried tomato pesto for the base. This pesto is a delicious option!

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#pizza #salami #anchovy #chilli #olives #capers

Eggplant Mini Pizza

It is hard to cut back on processed bad carbohydrates such as white flour when you absolutely love pizza! I know there are stacks of recipes using cauliflower or almond meal as the base, but I wanted something even easier to throw together. Eggplant turned out to be the best base for a low carb pizza, in my opinion. Quick and easy to prepare and lovely creamy texture that complements all the other ingredients. I ended up with all the flavour of my favourite pizza without the empty calories from the flour base.

For me, a pizza just isn’t a pizza without anchovies! The following recipe does not have measurements, simply top your eggplant with your favourite toppings.

Eggplant pizza #lowcarb #keto #flourless #recipe

Ingredients

Large eggplants, sliced to make rounds
Pizza sauce (I made mine with a tin of tomatoes, garlic, tomato paste, a little stock, salt, pepper and mixed Italian herbs)
Cheese, grated ( a mix of mozzarella and cheddar)
Anchovies, roughly chopped (I cut mine so I can spread them around the pizza; I love a taste of anchovy with every bite)
Capers, whole or roughly chopped
Olives, sliced
Onion, finely diced
Ham
Chilli flakes
Cracked black pepper
Italian herbs

egglant pizza #lowcarb #flourless #pizza #keto #recipe

Method

Sprinkle the eggplant with a little salt and leave for 10 – 20 minutes. I do this to remove some of the excess water from the eggplant. Rinse the salt off and pat dry with a paper towel.

Preheat oven to 200C. Spray an oven tray with oil, place the eggplant slices on the tray and bake for 10 – 15 minutes. Remove from the oven.

Top the eggplant slices with pizza sauce, ham, olives, capers, anchovy, onion and cheese. Then sprinkle with chilli flakes (if you like it spicy), little black pepper and Italian herbs.


TourRadar

Place the tray under the grill or back in the oven to melt the cheese and heat the toppings.

Once lightly brown or cooked to your liking, serve it up with a nice green salad.

It is unlikely you can eat this pizza with your hands; however, you will definitely cure your pizza craving!

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eggplant pizza #lowcarb #keto #flourless #recipe

Travel Insurance

Do you have insurance organised for your travels? Take a look at our Travel Insurance page to get a quick quote! I just booked travel insurance with World Nomads again and it always impresses me how quickly I get the quote, and in fact, the entire process, from quote to policy in hand, only takes minutes. Furthermore, you can book when you are already overseas, as I did this time!

Stuffed Chillies

I got this recipe from my mother-in-law years ago. I’m not sure where she got it from, but these stuffed chillies became a staple on our picnic days, or as finger food with guests on our boat. Serve them hot as a light meal with salad, or serve at room temperature as finger food. Easy to prepare ahead of time; these stuffed chillies will be a hit!

Finger-food tamarind pork coriander lime leaf

Ingredients

12 long chillies
500g pork or chicken mince
2 kaffir lime leaves, finely shredded & chopped
3 tablespoons finely chopped coriander
1 tablespoon soy sauce
1 teaspoon sambal oelek
2 cloves garlic, finely minced
1 teaspoon ginger, finely minced
oil for shallow frying
2 tablespoons chopped coriander

Sauce

2 tablespoons tamarind paste
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
2 tablespoons water
½ teaspoon sugar

Method

Split each chilli lengthways to create a pocket, leaving ends intact. Remove and discard the seeds and pith.

Combine the first 8 ingredients in a bowl. Using a teaspoon, fill each chilli with the mince mixture until slightly bulging — smooth filling with the back of a wet spoon.

Heat some oil in a large frying pan on medium. Add chillies, mince side down, and cook for 5 minutes until lightly brown, turn over and cook chilli side down until cooked all the way through.

To make the sauce, place all ingredients into a small saucepan. Stir on high heat until boiling. Reduce to low heat and simmer for a minute or two until it thickens. Arrange chillies on a plate and pour the sauce over them. Sprinkle with chopped coriander.

Pork coriander lime leaf, tamarind

Notes: 

*Make mini meatballs with any leftover mince mix.
*Concentrated tamarind sauce can be used instead of tamarind paste.
*Hot chilli sauce can replace the Sambal Oelek
*Use a mix of red and green chillies for an appealing look.

 

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Pork coriander lime leaf, tamarind fingerfood

 

Fingerfood Tamarind pork lime leaf coriander

Quail Scotch Eggs

This was my second pick as a popular dish from the United Kingdom. We love travelling, and we love food… the two go hand in hand for us. Eating is one of our favourite ways to explore the culture of a country we visit. When we arrived in England, we ask Dwayne’s cousin, whom we were staying with, what is something we should try while in England. Without hesitation, he said the scotch egg. Unfortunately, we didn’t get to eat scotch egg in London, but as soon as I could, I made my own. This is a simple way to make this yummy treat and the quail eggs make it perfect finger food for a party.

Ingredients

18 – 24 quail eggs*
500g fat pork sausages**
plain flour
1 egg, beaten with a splash of milk
dry bread crumbs
oil for frying

Method

Cook the quail eggs. Place the eggs in a saucepan and cover with water. Add a pinch of baking soda to make it easier to peel. Set the heat to high, and once the water begins to simmer, roll the eggs around in the pot with a chopstick. This will move the yolk into the centre of the egg.

Bring the water to a boil, boil for 4 minutes. Rinse the eggs in cold water and drain. Put the lid on the pot and gently roll eggs around in the pot to crack the eggshells. Carefully peel eggs. Set aside.

 

scotch eggs united kingdom food recipe travel food

Place the flour, egg and crumbs into separate bowls.

Squeeze the pork sausage meat out of the casings and divide into the portions you need. I did 24 eggs with a thin layer of sausage coating each. You can easily make the pork thicker on each egg by reducing the number of eggs you use.

Dust the eggs with the flour.

Using damp hands wrap the sausage around the egg. Dip the sausage wrapped eggs into the beaten egg and then coat in bread crumbs.

Heat oil in a deep pan and deep fry the coated eggs until golden brown (approximately 2 minutes). Drain on a paper towel.

Serve the eggs hot with a selection of sauces. They are also yummy when cold.

Notes
I have used tinned quail eggs before. They are just as good and you don’t need to peel.
** Good quality pork sausage. Try Cumberland or Lincolnshire.

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united kingdom food english eggs quail sausage pork

Green Pea Soup with Tarragon

This recipe came about because Dwayne wanted peas with his roast chicken. What…? It is simple really, we don’t have a freezer at the moment but had to buy 500 grams of frozen peas to go with the roast chicken dinner we cooked the night before. Therefore, we had 3.5 cups of defrosted peas to use… hence green pea soup. It is so simple and easy to make and, believe it or not, it is delicious.

Ingredient

1 onion, finely chopped
4 cloves of garlic, finely chopped
1 Tablespoon of oil
3 1/2 cups of frozen green peas, defrosted
2 cups of chicken stock
1 teaspoon of dried tarragon
Cream to serve (optional)

green pea soup tarragon recipe

Method

Heat the oil in a saucepan and add the garlic and onion, cook slowly for 3 to 5 minutes to soften.

Add the green peas, stock and tarragon and cook for 10 minutes.

Place peas in a food processor and process until smooth.

To Serve

Pour the soup into bowls and add a little cream.

Bon appetite

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green peas soup tarragon recipe

Toad-in-the-hole

We love food, and we love to travel. Whenever we travel, we always explore the culture of a country through its food. What better way? It is perfect for us as we fill our belly with tasty ethnic treats.

I will often research and find out what the national dish of a country is or what are typical meals served and then try to eat those while in the country. I later try to replicate them at home. When I searched for ‘United Kingdom’s national dish’ it came back with chicken tikka masala. While in England we did eat Indian food and enjoyed it, however, I was looking for popular English dishes. So I searched for ‘what is the most popular food in the UK’. Topping the list was toad-in-the-hole.

food recipe sausage tomato

Ok, I had made this before, and it had been a hit. We were not able to find it on the menu (we were only there for three days) but decided this dish was going to represent the UK as a country we had visited. When I made this the other day, Dwayne and I had it for dinner, and it is seriously moreish. A few years back, we had many people staying with us, and I made this as a breakfast dish. I was well-received; everyone loved it.

Ingredients

1-2 Tablespoons of olive oil
8 pork sausages
8 slices of bacon
2 cups plain flour
2 eggs lightly beaten
400ml water
2 Tablespoons fresh rosemary, finely chopped
12-15 cherry tomatoes
*Caramelised onion jam to serve

food recipe sausage tomato

Method

Preheat the oven to 220c. Add oil to a baking dish and heat in the oven while you prepare the ingredients.

Wrap a slice of bacon around each sausage. Add sausages to a cold non-stick frypan and heat on med-high. Cook sausages for approximately 10 mins, turning until they are brown all over.

Sift the flour into a bowl and gradually whisk in the beaten eggs and the water. Add a couple of pinches of rosemary and whisk until smooth.

Arrange the sausages in the preheated baking dish and pour the batter around them. Scatter with the remaining rosemary and pop the tomatoes around the sausages.

Bake for 25 – 30mins until it has risen a little and browning.

Heat the onion jam and drizzle over the toad-in-the-hole or serve the marmalade as a side dish. It is the perfect compliment. Get my recipe for caramelised onion jam here.

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English food recipe

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