Our favourite again!!

We had our favourite for dinner again today (well at least pretty high-ranking). Jumbuck Stew is one of the nicest stews we've had, especially as most (never, never all) like it. Tahlia's the only exception in the Jumbuck Stew fan club, and that is caused by the pumpkin. Tahlia had the veggie pains come again at the sight of the dreaded vegetable- pumpkin. They apparently appear at the sight of pumpkin, Brussels sprouts, and basically every other vegetable. We have now christened them the Veggie pains. They seem to pass round quite badly, many things triggering them off, including washing up, school-work, and getting out of bed time as a brief list, They're really contagious.

But anyway, here is the recipe for our favourite stew:

Ingredients (Feeds 7):

1.5kg Lamb chops

2 tablespoons flour

Salt and Pepper

1 Teaspoon curry powder

¼ teaspoon ground ginger

2 tablespoons olive oil

3 large onions (sliced)

2 tablespoons brown vinegar

2 tablespoons worcestershire sauce

½ cup stock

Pumpkin pieces

Cooking:

1. Mix flour with salt, pepper, curry powder and ginger. Coat chops with mixture

2. Heat butter in frypan and heat chops. Remove to plate once browned

3. Add onions and butter to pan and cook until soft. Add lamb back to frypan

4. Mix vinegar, sauces and stock and pour over lamb and onion.

5. Add pumpkin pieces(and any other vegetables you want).

6. Cover and bring to a simmer, then cook for 1 hour (or as long as you like down really low), stirring occasionally

We use an electric frypan for cooking the stew, and it comes out nice. This can also be cooked in your camp oven, which we did try at first. We cant really have a camp-fire at the moment, so we have to rely on our electric frypan to do all the work.

Another favourite recipe of ours is Tuna or Salmon rissoles. This is really easy to whip up, and tastes great too.

Ingredients (feeds 2):

½ cup surprise peas

1 cup Deb potato

1 cup boling water

2 tablespoons flour

½ onion, finely chopped

425g tin of tuna or salmon, drained

Cooking:

1. Cook peas and drain well

2. Add boiling water to potato and stir, add peas.

3. Stir in the flour

4. Add the chopped onion and the tuna/salmon. Add more water if mix seems dry.

5. Heat a frying pan and spray well with oil spray. Form into rissoles and put into pan. When ready to turn, spray the top of the rissoles before carefully turning them over. They burn easily, so watch carefully.


All these recipes are from The Ultimate Camp Oven Companion, compiled by Yvonne Kadwell and Anita Knight. Recipes from members of Dubbo 4WD club.