It was written somewhere that the average person consumes roughly 8kg of bacon a year.

The average person can do so much better!

In this episode, Cam coats the brackish breakfast staple with sweet, sticky maple – then pairs it with a perfectly poached egg, seasoned sautéed spinach, and dolloped hollandaise for an all-in-one brekky bun that is no ‘yolk’!

Watch here, or on our YouTube channel – plus more, every Sunday from 6pm.

An all-in-one brekky bun that is no ‘yolk’!

Ingredients (1 x Serving)

1 x large roll

1 x egg

2 x rashers of streaky bacon

1tsp of vinegar

1tbs of butter

50mL of maple syrup

50mL of canola oil

Baby spinach

To Serve:

100mL of hollandaise sauce

Salt & pepper

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Cam’s ingredients

Method:

1. Prepare the Maple-Infused Bacon (00:19)

Cam uses streaky bacon for its flavour and fattier texture.

Place the bacon rashers flat on a plate and liberally douse with maple syrup. Coat the rashers evenly.

Place to the side.

Place the bacon rashers flat on a plate and liberally douse with maple syrup.

2. Prepare to Poach (01:20)

Fill a small pot with water, and place on the heat to boil.

3. Cook the Bacon (01:42)

With the water boiling on one burner, place a pan on the other and allow to heat.

Add a splash of oil, and lay the bacon strips into the pan.

Cook the bacon until crispy, or your desired consistency.

4. Remove the Bacon From the Heat (02:48)

Place the cooked bacon back on the plate, discard the oil from the pan, and wipe over with a cloth (this pan will also be used to sauté the spinach).

Cook the bacon until crispy, or your desired consistency.

5. Slice the Roll (03:21)

…Just as you normally would.

6. Poach the Egg (03:33)

Add the vinegar and a reasonable amount of salt to the boiling water.

The vinegar – or any form of acid, like lemon juice – aids in setting the egg as soon as it enters the boiling water.

Use a spoon to create a well, stirring the water in a whirlpool motion.

Crack in the egg; you’ll notice that it holds its shape.

For a soft egg, allow to cook for 2 minutes. For a harder yolk, leave for 3-4 minutes.

Any form of acid, like lemon juice or vinegar, aids in setting the egg as soon as it enters the boiling water.

7. Sauté the Spinach (04:54)

Add butter to the hot pan and allow to melt.

Place a handful of spinach into the butter and season with salt.

Once the spinach has wilted, remove the pan from the heat.

Once the spinach has wilted, remove the pan from the heat.

8. Assemble the Roll (05:50)

Spoon the spinach onto the base of the bun, and blanket with the bacon rashers.

Remove the egg from the pot and pat gently with paper towel to drain the moisture.

Usually, Cam would make his own hollandaise from scratch – but for camping convenience, he recommends using pre-made. The store-bought hollandaise he uses for this dish contains oil instead of butter, with lemon juice for added tang – and still works well.

Finish with cracked pepper.

The store-bought hollandaise Cam uses contains oil instead of butter, with lemon juice for added tang.

9. The Finished Product (07:14)

The maple adds a depth of flavour, while poaching the egg relieves the dish of the underlying fattiness from frying that would otherwise throw off the balance of texture and flavour profile.

Simple but sophisticated, Cam’s maple-infused bacon and egg benedict roll with hollandaise sauce goes around bacon so many hearts with its sweet-but-salty pang and rich-yet-spritely tang!

Cam’s maple-infused bacon and egg benedict roll with hollandaise sauce goes around bacon so many hearts!

The post Maple-Infused Bacon Egg Benedict Roll & Hollandaise Sauce appeared first on Snowys Blog.

In this episode, Cam flips out.

From the buttermilk bubbles to the sugar, spice, and enough cream to suffice – our camp cook quits the waffling, using only the good stuff to guarantee the ultimate fluff in his buttermilk pancakes that are as family-friendly as they are full-bodied and kick-butt.

So unless you’re a pancake, you’re never too flat-out to cook well-rounded, flavour-packed brekky tucker. Catch Cam and his apple-topped, double-cream-dolloped concoction of Cam-cakes here – plus more on our YouTube channel, every Sunday from 6pm.

No-one is too flat-out to cook well-rounded, flavour-packed brekky tucker.

Ingredients:

Pancakes

350g of self-raising flour

100g of castor sugar

600mL of buttermilk

1 x egg

Dash of vanilla essence

Apples

300g of sliced pie/tinned apples

50g of castor sugar

1tsp of cinnamon

To Serve

Double cream

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Method:

1. Batter Up! (00:24)

First, take every pancake recipe you’ve ever followed before now and hit it for six.

Next, add the self-raising flour, castor sugar, vanilla, egg, and buttermilk to a bowl. The buttermilk reacts with the baking powder in the flour to create a light and fluffy pancake.

Whisk the ingredients until combined – but don’t over-mix, or it will become tough. Kind of like when you razz the dog.

Don’t be concerned if the mixture is a little lumpy, this will eventually settle as the batter thickens. Stir until it drips and runs off the the wire loops of the whisk.

Let the batter rest (that was an intense innings) – you’ll notice it begin to bubble. If necessary, add more buttermilk to bring it to the ideal consistency.

Add the flour to a bowl.

Add the castor sugar.

Add the vanilla essence.

Add the egg.

Add the buttermilk.

Whisk the ingredients until combined.

Do not over-mix, or the batter will become tough.

Stir until the above consistency is achieved.

2. Prepare the Apples (02:17)

While it’s always encouraged to stew your own from scratch, Cam uses pie apples from a tin for this cook.

Empty the apples into a saucepan. You’re a sweet person (probably), so add some sugar – but for character development, add the cinnamon spice too.

Place the saucepan onto a burner – but ease up Turbo, keep it on a low heat so as to not burn the apples. They don’t have very thick skins (in fact, they have no skin at all).

Empty the apples into a saucepan.

Add the castor sugar to the apples.

Add the cinnamon.

Place the saucepan of apples on a low heat.

Stir the apples.

3. Check on the Batter (03:02)

The batter should have risen slightly, like a dough. Keep in mind that if it’s too thin, it won’t sit or shape properly in the pan.

The batter should have risen slightly. If necessary, add more buttermilk to achieve the above consistency.

4. Cook the Batter (03:35)

Add a splash of oil, and turn on the heat. Again, don’t crank it too high – we’re not here to breathe fire, destroy breakfast, and burn down the darn awning.

Allow a few minutes for the pan to warm up, before gently ladling in some batter. Allow it to naturally seep across the pan into shape. Don’t cook it too quickly – wait until you notice bubbles forming.

Using a flat-bladed utensil, gently lift one side of the pancake to ensure it isn’t burning. Flip the pancake, and allow it to cook for another 3 minutes. In that time, stir the apples.

Transfer the cooked pancake onto a plate, and repeat. There’s no need to continue adding oil.

Throughout this cook, the apple of your eye should also be… well, the apples. Your partner will understand.
Keep watch of them, and stir occasionally.

Add oil to a pan.

Ladle the pancake batter into a hot pan.

Allow the batter to naturally spread across the pan into shape.

Wait until the batter begins to bubble before flipping over.

Ensure the bottom of the pancake isn’t burning.

Flip the pancake.

Flip the pancake.

Allow the flipped side to cook for a further 3 minutes.

Transfer cooked pancakes to a plate as you go

5. Plate Up! (06:07)

Stack the pancakes, and spoon on the stewed apples.

Dollop the double cream on top, and drizzle with maple syrup.

Spoon on the stewed apples.

Dollop the double cream on top.

Drizzle with maple syrup.

6. The Finished Product (06:40)

Look at that delectable dish of fluffy, full-bodied, base camp brekky, would ya?

An apple-topped, double-cream-dolloped concoction of Cam-cakes!

The post Buttermilk Pancakes with Stewed Apples appeared first on Snowys Blog.

Most of us know baked beans on toast as that Sunday night staple for the sake of getting the kids to bed sooner.

Bean there, done that.

Where there’s smoke, there’s bacon and chorizo – and in this episode, Cam slices, dices, and sautés both to bring out the robust, full-bodied punch that baked beans deserve.

For the flavour cravers who double as time savers, catch Cam’s rustic take on a tinned favourite right here – plus more on our YouTube channel, every Sunday from 6pm.

Where there’s smoke, there’s bacon and chorizo! Cam’s Home-Made Baked Beans with Chorizo.

Ingredients:

Baked Beans

4 x 400g cans of cannellini beans 

200g of fresh chorizo  

200g streaky bacon 

1 x brown onion 

4 x cloves of garlic 

400ml of passata (tomato puree) 

1L of chicken stock 

½ bunch of continental parsley 

Salt and pepper  

To Serve

2 x slices of stone-baked sourdough bread

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Popup Colander and 2-Bowl Set

Cam’s ingredients

Method:

1. Prepare the Sauce (00:31)

Roughly dice the onion, garlic, chorizo, and bacon.

Roughly dice the onion.

Roughly dice the bacon.

Chop the chorizo.

Chop the chorizo.

2. Crank the Heat (01:36)

Add the olive oil to the pan – not too much, as the bacon will release enough oils from its own fat. We don’t want some kind of fat fight over here.

Toss in the diced garlic, onion, chorizo, and bacon.

Toss the diced garlic, onion, chorizo, and bacon in with the olive oil.

3. Sauté (01:52)

Fry off the ingredients for 5 minutes. The aim is not to let them brown (there’s nothing healthy about a tan), but to simply allow the fat to render out.

Fry off the ingredients for 5 minutes.

Allow the fat to render out.

4. Add Tomato Passata and Stock (02:20)

Once the bacon, chorizo, onion, and garlic are starting to show some colour and reduce, turn the stove to a low heat.

Add the tomato passata and a small volume stock (roughly 1/3 to 1/2 of the carton). To use every last drop of the passata, add a splash of stock to the empty bottles, shake, and empty into the pan.

Add the tomato passata.

Add the stock.

5. Season with Salt and Pepper (03:09)

Season with salt and pepper.

Season with salt and pepper.

6. Simmer and Stir (03:16)

Allow the sauce to simmer for 5 minutes – stirring every so often, and seasoning to taste.

Allow the sauce to simmer, stirring every so often.

7. Turn Down the Heat (03:49)

Quick, everyone cool off and get in position – Cannellini’s coming!

8. Prepare the Beans (04:01)

Traditionally, this recipe uses dried beans, soaked overnight. While camping though, tinned beans are less fuss.

Tip the cannellini beans into a colander (Cam uses his hand instead), and strain away as much fluid as you can. Add water to rinse the beans, and strain again.

Strain away as much fluid as you can.

9. Add the Beans (05:17)

Just like someone coming in hot to a party – the cannellini beans are already cooked, so they won’t need a lot of heat.

Tip the beans into the sauce and ensure it’s on a low heat. Stir through until they’re simply heated through. Just like an extrovert chiming in at the tail-end of a conversation at a party – this should only take a couple of minutes.

Stir the beans through until they’re hot.

10. Add Parsley (05:44)

Roughly chop the continental parsley, and add to the beans for added colour, texture, and flavour.

Roughly chop the continental parsley.

11. Turn Off the Heat (06:03)

Give the beans a final stir, like a DJ turning one last song.

Stir the parsley through the beans.

12. Slice the Stone-Baked Sourdough (06:21)

Slice the sourdough.

13. Serve Up (06:44)

Time to call an Uber and bring these beans home.

Spoon the beans onto the plate, and position the bread on the side.

Position the bread on the side of the plate.

14. The Finished Product (07:09)

In a world of frozen peas, be a smoky baked bean.

Cam’s homemade baked beans generate genuine grub gusto – kicking serious butt with black pepper, backhanding it back with bacon, and packing a smoky chorizo punch.

In a world of frozen peas, be a smoky baked bean!

The post Home-Made Baked Beans with Chorizo appeared first on Snowys Blog.