Tag Archives: cheese

Camp Oven Eggs in Purgatory

I’m not sure where the term ‘Eggs in Purgatory’ originated. Does it refer to the bubbling red tomato sauce? I’m not sure. However, this recipe is perfect for cooking in the camp oven over a campfire. Perfect for an Aussie bush brunch, this dish is high in protein and super tasty. 

Tomato beans eggs pepper

Camp Oven Eggs in Purgatory

Our Camp Kitchen

We cooked our Eggs in Purgatory while camping at Mount Bundy Station at Adelaide River in the Northern Territory.

Ingredients

1 Tablespoon oil
1 Red onion, finely chopped
3 Cloves of garlic, finely chopped
1 Can of tomatoes, chopped
1 teaspoon of dried Italian herbs
1/2 – 1 Teaspoon dried, crushed chilli
1/2 Teaspoon beef/veg stock powder
1 Can of mixed beans
4 Eggs
Grated cheese
Cracked black pepper

Method

Heat the camp oven in the campfire* and heat oil. Add onion and garlic, and sauté until onion is translucent.

Add the tomatoes, herbs, chilli and stock powder, and cook for a few minutes until tomatoes start to thicken.

Add the beans and cook for a few more minutes.

Crack eggs into the tomato bean mix, and sprinkle with grated cheese and black pepper.

Put the lid on the camp oven. Top the camp oven with hot coals and cook at moderate temperature until eggs are cooked to your liking.

tomato eggs and beans

*Sauteing over the fire in a camp oven can be uncomfortably hot. There are several ways I cook with an open pot, depending on what sort of fireplace we have (e.g. iron fire pit or open fire). One way is to hang your camp oven over the fire with a tripod or, in our case, a star-dropper. Another way is to take a shovel load of coals from the firepit and, in a safe place near the fire, place them on the ground, put your camp oven on top and cook over the coals.

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Camp oven cooking on the campfire

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

Bacon and Feta Quiche recipe

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

Crayfish Mornay

One of our longest legs sailing so far was the 58 hour sail from Seisai, QLD to Gove, NT. We had some really nice weather and good sailing for most of it. Since it was another milestone (i.e. entering another state, Northern Territory) we decided to celebrate with a delicious meal. Crayfish Mornay.

Made with a crayfish caught on the Great Barrier Reef this delicious creamy mornay was so yummy.

This is what we did…

Dwayne cut the crayfish in half, from head to tail. I removed the meat, washed the shells, and roughly chopped the lobster flesh.

Crayfish Mornay - the empty shells

To make the mornay I heated some milk, a thick slice of onion, a bay leaf and some peppercorns in a pot. I simmered it for a couple of minutes. I then removed the pot from the heat, covered it and let it sit for 15minutes so the flavour would infuse.

I heated a little oil (I didn’t have butter) in a saucepan and added a some plain flour. I cooked this for a minute or two, stirring constantly, then removed it from heat.

I added the white wine and mixed until I had a smooth consistency, then added the milk gradually while mixing. I cooked it over low heat for a few minutes until the sauce thickened. Stirred in a little salt and pepper, cream and some cheese. I stirred this until the cheese melted, then added the crayfish meat.

The Crayfish Mornay mix

I then spooned the lobster mixture into the shells, sprinkled with cheese and baked it  in the oven for 15minute .

Crayfish Mornay ready to be cooked.

It was nice served with basmati rice and steamed broccoli.

Crayfish Mornay served with steamed basmati rice and brocoli