Tag Archives: cream

Ham and Cheese Scones

Campfire and home oven instructions to follow…

I have a simple scone recipe I use when camping. None of the ingredients needs to be refrigerated. I use self-raising flour, long-life cream and long-life milk, which is super handy if you have limited fridge/esky space.

Near the end of our last camping trip, I noticed I had ham, cheese and some herbs that I needed to use up, so I decided to make ham and cheese scones. I had never cooked them in the camp oven before and was super pleased they turned out as delicious as they did.

As always, Dwayne was in charge of cooking the scones over the fire. I simply told him I would usually cook them at 200C for about 30 minutes and let him work on getting the right temperature over the fire.

Further on, you will find some instructions about cooking scones in a camp oven and some tips on what you need to consider when producing the cooking heat. I hope you enjoy this recipe and be sure to let me know how they turn out.

Our camp kitchen

We cooked these yummy scones on a recent camping trip on Kangaroo Island. We were camped at American River.

Ingredients

3 cups self-raising flour
1 teaspoon baking powder
2 tablespoons finely chopped chives
1 teaspoon finely chopped rosemary
1/2 cup chopped ham
1 cup coarsely grated cheese
A pinch of salt
300ml cream
About 75 ml milk

Method

Sift flour and baking powder into a bowl, add the chives, rosemary, ham, cheese and a pinch of salt, then mix well.

Make a well in the middle of the bowl and add the cream and most of the milk. Mix well add more milk if necessary. The dough should not be too wet and sticky. Do not over mix the dough.

Turn dough out onto a floured board and knead a little (do not over-knead). Shape the dough into a ball and then flatten to the shape of your camp oven. Place on a greased piece of baking paper and cut into wedges (you do not need to cut all the way through.

Heat your camp oven over the coals. Carefully lift the dough/scones by the baking paper and place them into the camp oven.

Cook the scones with a little heat under the camp oven and coals on top. Our theory is to cook it from both top and bottom with more heat on top. We hung our camp oven over a small fire. Using a star-drop (as a makeshift tripod), Dwayne was able to lift the camp oven higher to reduce the heat or lower it to increase the heat. We used heat beads on the top of the camp oven because we hadn’t had time to develop many coals and the heat beads hold their heat better, making this ‘brunch’ reasonably quick to make. We checked every 10 minutes until the scones were ready. Again, we adjusted the heat, if needed, when we checked it.

Use a knife to see if the scones are ready. Dig in deep with the tip of a knife; if the knife comes out clean, scones should be ready.

To cook in your home oven.

Place the scones on a greased oven tray and bake at 200C in a preheated oven for about 30 minutes.

For more instruction on cooking with hot coals.

If you want to cook on coals from a campfire, you need to burn a good amount of wood to create hot coals. It can take an hour or so for your campfire to make enough coals to cook on. Be sure to factor the process of producing the embers into your prep and cooking time. Alternatively, if time or good wood is in short supply, use heat-beads as they heat up quickly and hold their heat well.

The easiest way to cook in a camp oven over hot coals is to lift the coals out of the fire with a long-handled shovel. Select a safe place next to the fire and put a small amount of *coals on the ground. Place the camp oven onto the coals. Get some more coals from the fire to place on top of the oven. Getting the right amount of coals is not always easy. Be aware of cooking the scones too hot and burning them. It will take some experimentation to get the temperature right. Therefore, check the scones after 10 minutes to make sure you are not cooking them too hot or not hot enough.

*you only need a small number of coals under the camp oven or none at all. Too many, and you will burn the bottom of the scones.

Many factors determine the heat of the coals, such as ambient temperature and wind. If it is windy, the coals will cook hotter. Make allowances for wind by reducing the number of coals used.

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Lime Panna Cotta

OMG! I love this dessert. Zesty and fresh, creamy and delectable! AND so easy to make. It really is a decadent indulgence which has been a hit at my dinner parties. On a boat? Believe me this is so easy to make as long as you can refrigerate the panna cotta. Another tip is make one large panna cotta instead of individual ones if it is easier for you to store in your fridge.

PannaCottaLime

Ingredients

600ml cream
200ml milk
3/4 cup caster sugar
4 kaffir lime leaves, torn up*
1 teaspoon finely grated lime rind
1/4 cup lime juice
3 gelatine leaves or 10g powdered gelatine
Lime zest and lime slices, to serve

PannaCottaLime5

Method

I use small 85ml metal moulds and the mix fills six of them.

Place cream, milk, sugar, lime leaves and lime rind in a saucepan over medium heat. Cook, stirring, for seven to eight minutes. Do not allow it to boil or even simmer (just bring it close to a simmer). Keep a good eye on it and stir continually. Remove from heat. Add lime juice and gelatine (if using the leaf gelatine squeeze out excess water before adding it to the cream mix). Stir to combine. Set aside for ten minutes to help flavours to develop.

After ten minutes strain mixture through a sieve into a pouring jug and discard the solids.  From the jug pour the mixture into prepared moulds and refrigerate overnight.

Run a knife around the edge of each metal mould and dip base of each mould briefly in hot water. Turn each panna cotta out onto a serving plate. Top with a slice of lime and a sprinkle of lime zest and serve.

*I think of one kaffir lime leaf as the entire leaf i.e. the double. I separate the two leaves from the stem, so in the end I have eight leaves. I wash the leaves then bunch them up and twist them to tear them, leaving them mostly intact.

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Lime Panna Cotta

Smoked Fish Chowder

After our first attempt smoking fish in our make-shift disposable smoker, I had a craving for smoked fish chowder. I based my chowder on the type of chowder I had made before, using smoked haddock or cod. The smoke perch or barramundi from the previous recipe was just perfect. This chowder had nice chunky bits of fish, potato and a smoky creaminess to die for!

chowder

Ingredients

2 Tbs of butter
2 cloves of garlic, crushed or finely diced
1-2 rashers of streaky bacon, finely diced
1 stick of celery, finely diced
2 Tbs of plain flour
1 cup of white wine
4 potatoes, peeled and cubed
2 cups fish or vegetable stock
2 cups of water
1 tsp crushed peppercorns
400g smoked fish
1 cup of cream
fresh parsley, finely chopped

Method

Melt the butter in a large saucepan, add bacon, onion, garlic and celery. Sauté for a few minutes to soften then add the flour and cook stirring continually for a minute.

Add the white wine and simmer on low heat until it starts to thicken. Then add the stock, water and potatoes. Bring to the boil and then cook uncovered until potatoes are cooked.

Add the smoked fish and cream and bring almost to the boil. Add the black pepper and some chopped parsley. Continue to heat until warmed through and of good consistency.

Serve with another sprinkle of fresh parsley.

OMG! This is perfect after a long sail, or on a cold night. Serve with some crusty bread for a perfect “comfort food” meal.

Bon appetite!

Chowdder2

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