No, this recipe hasn’t been leek-ed – we know exactly how it goat here.

In this episode, Cam goes back to pastry basics – head-butting butter and braised leek with two types of cheese, like two Billy goats backing each other in.

For a flaky, butter-brushed fillo base and a full-bodied filling that’s sure to float your goat, catch Cam’s braised leek, goat cheese, and parmesan tart on our YouTube channel from 6pm.

A flaky, butter-brushed filo base with a full-bodied filling that’s sure to float your goat!

Ingredients:

Approx. 375g of fillo pastry

3 x leeks

4 x garlic cloves

1 x brown onion

200g of goat cheese

200g shaved parmesan

150g of melted butter (for pastry)

150g of butter

100mL of olive oil

100g of plain flour

100mL of cream

200mL of vegetable stock

Pepper & salt

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Campfire Cast Iron Camp Oven 9 Quart

Steamer rack

Zippo Firefast Torch

Cam’s ingredients

Method:

1. Prepare the Vegetables (00:19)

Slice the leeks down the centre, and chop into small segments.

Add to a bowl, and completely cover with water. Mix thoroughly with your hands, taking care to rid of the dirt and grit still present on the leeks.

Slice both the onions and garlic thinly, and add to a frypan.

Add leeks to a bowl, and completely cover with water.

2. Soften the Onion, Garlic, and Leek (01:45)

Add butter and olive oil to the pan, and crank the heat.

Use your hands to transfer the leeks straight from the water into the pan.

Toss the vegetables in the butter and oil, and allow to soften. When you notice the water begin to leech out, this indicates when they’re at the ideal consistency.

Use your hands to transfer the leeks straight from the water into the pan.

When the water begins to leech out, the leeks have softened enough.

3. Add Stock (02:45)

Add enough stock to cover the leeks onions, and garlic.

Add a grind of pepper and a little salt, then toss the ingredients within the pan.

Leave to simmer until the stock as almost absorbed.

4. Melt Butter (for Pastry) (03:17)

Add 150g of butter to another pan to melt. This will be used to brush the layers of fillo pastry.

Add 150g of butter to another pan to melt.

5. Add the Cream (03:33)

Once reduced, add the cream to the leeks. This adds both richness and flavour.

Bring the leeks to boil and allow to reduce a little – but not so much that the cream starts to split and become oily.

6. Remove Butter from Heat (04:06)

When the separate pot of butter has melted entirely, remove from the heat.

7. Remove Leeks from Heat (04:17)

8. Prepare the Pastry (04:29)

Apply the steamer rack within the camp oven. This lifts the base of the tart to prevent it from burning.

Using a pastry brush, paint a liberal amount of butter between each layer of fillo pastry, until the desired thickness is reached (roughly 8-10 layers). As the tart will be round, layer each sheet of pastry in a cross-hatch manner.

Sit the pastry inside your tart shell or flan dish. Cam uses the latter, with a removable base.

Using a pastry brush, paint a liberal amount of butter between each layer of fillo pastry.

As the tart will be round, layer each sheet of pastry in a cross-hatch manner.

9. Add Flour to Leeks (06:01)

This is to help the tart set during the cooking process, as the oven will bake the flour. Not much is needed.

10. Assemble the Tart (06:28)

Pour the leek mix into tart pastry shell, and smooth over with a spatula.

Scatter the top with goats cheese, and a generous sprinkling of parmesan.

Trim the pastry overlay from the edges – this keeps it neat and easier to maneuver out of the oven.

Lower the tart into the camp oven.

Scatter the top of the tart with goat cheese, and a generous sprinkling of parmesan.

11. Cook the Tart (07:57)

Apply a medium heat, or a high heat if the weather is windy.

Note: the aim isn’t to overcook the tart, but simply ‘set’ it. Fillo pastry doesn’t ‘cook’ the way other pastry types do.

Watch the tart every 5 minutes.

12. Check the Tart (08:23)

Find an area that isn’t covered by cheese, and press to establish whether the filling is now firm. Or, check where the pastry is crisp.

Press to establish whether the filling is now firm.

13. Remove from Oven (08:39)

Let the tart sit for a few minutes to cool and set.

14. Torch the Top (09:05)

Using a blowtorch, lightly sear the top of the tart for colour.

Lightly sear the top of the tart.

15. Serve Up (09:17)

16. The Finished Product (09:54)

Cam’s braised leek, goat cheese, and parmesan tart doesn’t kick butt – it head-butts!

Cam’s braised leek, goat cheese, and parmesan tart doesn’t kick butt – it head-butts!

The post Braised Leek & Goat Cheese Tart with Parmesan appeared first on Snowys Blog.

Can you believe it’s almost Starch- er, we mean March?

From the flame-grilled patty parties with the fam back at basecamp, to Friday night footy with friends – Cam’s cold oil fried chips are fit for any festivity, all year round.

Watch the humble potato go beyond the couch to be salty nuggets of cold oil gold on our YouTube channel, from 6pm.

Cam’s cold oil fried chips are fit for any festivity, all year round.

Ingredients:

3 x white potatoes

2L of canola oil (dependent on the volume of potatoes)

To Serve:

Pink rock salt (or your seasoning of choice)

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Popup Colander

Method:

1. Prepare the Potatoes (00:32)

However you decide to slice them – steakhouse or French fry – ensure the potatoes are consistent and as uniform as possible. Otherwise, they’ll cook unevenly; some may remain raw, while others may burn.

However you decide to slice them, ensure the potatoes are as uniform as possible.

2. Soak the Potatoes (01:55)

Transfer the potatoes to a bowl, and fill with water until covered. Allow to soak for 10 minutes.

You will notice the water begin to foam – this is an indication of the starch leaving the potatoes. Starch can prevent the potato from turning crispy on the outside and fluffy on the inside – in other words, hold the potato back from being the fried chip it has aspired to be since it was just a little spud.

3. Drain the Potatoes (02:35)

After 10 minutes, the water may appear milky (this will depend on the type of potato). Drain the potatoes with a colander, and tip onto a towel to dry.

Drain the potatoes with a colander.

3. Fry the Potatoes (03:15)

Transfer the potatoes into a pan, and cover with canola oil until completely submerged.

Turn the burner onto a high heat until the oil begins to bubble. At this point, you can choose to turn the heat down a little – but not to the point of dead oil.

Fry for 10-15 minutes, depending on the volume of potato.

Transfer the potatoes into a pan.

Turn the burner onto a high heat until the oil begins to bubble.

4. Check the Potatoes (04:18)

Give them a turn, and assess the heat. The oil shouldn’t be bubbling and spitting out of control, but it also shouldn’t be still.

5. Drain the Excess Oil (04:49)

Transfer the potato chips onto a plate, lined with paper towel to absorb the excess oil.

They should appear crispy and golden brown.

The potato chips should appear crispy and golden brown.

6. Season and Serve (05:33)

Cam uses pink rock salt, but also suggests garlic salt, rosemary salt, or chilli salt as alternatives.

7. The Finished Product (05:54)

Cam’s Cold Oil Fried Chips with Pink Rock Salt are kick-butt crispy on the outside, with a fluffy centre – the way potato chips should be.

Cam’s Cold Oil Fried Chips with Pink Rock Salt.

The post Cold Oil Fried Chips & Pink Rock Salt appeared first on Snowys Blog.

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.

A few of us here at Snowys wanted to know how to stop onions from making us cry. Some said to freeze the onion first, soak it in cold water, or microwave it. Granted, these were all great suggestions – until Cam reminded us to always treat others how we’d like be treated.

So he gave the onions a beer. Yep, that ought to win them over.

In this episode, this original German and popular American street food kicks back with a beer down under! Cam meets pungent onion and full-bodied brown sugar with the gusto only got from lager to create his sticky, viscous, beer-caramelised onion sausage dogs.

Check out the cheddar-topped dog combining brackish bacon, beer, and brown sugar in a humble bun from 6pm on our YouTube channel – plus more, every Sunday.

The cheddar-topped dog combining brackish bacon, beer, and brown sugar!

Ingredients (1 x Serving)

1 x sausage

1 x hot dog bun

2 x rashers of streaky bacon

½ a brown onion, sliced

1tsp of canola oil

1tsp of butter

1tbs of brown sugar

100mL of beer

To Serve:

Mustard and/or your choice of sauce

Salt & pepper

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Cam’s ingredients

Method:

There’s nothing better than a cracking open a cold one on the deck after tackling the tracks or simply setting up camp.

…Unless you’re someone who believes that there are, in fact, so many things better than beer. In the case of the latter, adding lager to your alfresco feeds likely doesn’t appeal. In this recipe though, beer simply provides more depth of flavour without tainting or overpowering the dish with bitterness.

1. Prepare the Onions (00:26)

Slice the onion. There’s no rule as to how thin you should go – this depends on your preference. Depending on how many people you’re cooking for, you should slice the equivalent of one small onion per hot dog (caramelising the onion will reduce its volume).

Add the sliced onion to the pan with butter, oil, and brown sugar. The brown sugar adds colour, flavour, and that weak-at-the-knees stickiness.

Allow the onions to feel the heat, and toss them through the sugar and oils. The aim is not to let the onions become crispy, but remain soft, viscous, and caramel in colour.

Slice the onions.

Add the onions to the pan.

Add the butter.

Add the oil.

Add the brown sugar.

The brown sugar adds colour, flavour, and that weak-at-the-knees stickiness.

Toss the onions through the sugar and oils.

Toss the onions through the sugar and oils.

2. Sizzle the Snag/s (02:15)

On another burner, heat a pan and add the sausages. There’s no need for oil, as enough fat will render out from the sausages.

Turn them occasionally.

Add the sausages to a hot pan.

Turn the sausages.

3. Toss the Onions (02:56)

While the sausages are cooking, continue to toss the onions. Watch as they start to colour, but not become too brown.

Continue to toss the onions.

Watch as the onions start to colour, but not become too brown.

4. Add the Beer (03:19)

When the onions have softened, add the beer. This slows down the softening process.

Allow the onions to boil down in the beer, until 99% of the liquid has reduced.

Add the beer.

Allow the beer to boil down, until 99% of all liquid has reduced.

5. Cook the Bacon (03:55)

Add the bacon rasher/s to the pan with the sausages (which, by now, should be cooked).

Any bacon works, but Cam prefers streaky bacon for its fattiness and flavour.

Cook the bacon to your liking.

Add the bacon rasher/s to the pan with the sausages.

Cam prefers streaky bacon for its fattiness and flavour.

Cook the bacon to your liking.

6. Check the Onions (04:43)

By this point, your onions should have reached the ideal consistency, caramel colour, and texture.

If you take the onions too far past this point, the oils and fats will begin to separate.

Your onions should now be the ideal consistency, caramel colour, and texture.

7. Serve Up! (05:12)

Slice the bun/s down the centre.

Add one sausage, one rasher of bacon, and a serve of beer-caramelised onions per bun. Top with grated cheese, mustard, and your choice of sauce.

Slice the bun/s down the centre.

Add one sausage, one rasher of bacon, and a serve of beer-caramelised onions per bun.

Top with grated cheese, mustard, and your choice of sauce.

Top with grated cheese, mustard, and your choice of sauce.

8. The Finished Product (06:52)

Man. We could sure go a beer after that.

Presenting Cam’s gourmet sausage dogs with beer-caramelised onions and streaky bacon. While the onions are sweet, the beer delivers a robust depth of flavour. Ooft!

Cam’s gourmet sausage dogs with beer-caramelised onions and streaky bacon.

Cam’s gourmet sausage dogs with beer-caramelised onions and streaky bacon.

The post Beer-Caramelised Onion Sausage Dogs with Streaky Bacon appeared first on Snowys Blog.

For that seasoned smack of salt beyond the big smoke, or a cracking, crispy charred belly that attacks grumbling tummies right around the camp table, you’ve pigged the right hog – er, we mean blog.

In this episode, Cam pops the top of syrup bottles, spice pots, and sauce jars to make the thick, sticky, finger-licking baste for a pork belly plate that slays the second it hits the Cobb grates.

Catch Cam and his succulent, subtly sweet, almighty pork of the outdoors on our YouTube channel from 6pm – plus more, every Sunday.

Cam’s Chinese Roasted Red Pork Belly with Spring Onions.

Ingredients:

Pork:

1-1.5kg of pork belly

¼ cup of white sugar

1tbs of soy sauce

1tbs of hoisin sauce

2tbs of honey

2tsp of salt

¼tsp of five-spice

¼tsp of pepper

2tsp of golden syrup

1/8 tsp of red food colouring

2tsp of garlic

To Serve:

Spring onion

Cam’s Kit:

Cobb Premier Portable Grill

Cobb Fenced Roasting Rack

Zippo Firefast Torch

Dometic 12/240V Vacuum Sealer

Campfire Nonstick Pans

Cam’s ingredients

Method:

1. Prepare the Marinade (00:31)

Cam suggests preparing the marinade at home before heading outdoors to avoid bringing along all the packets, bottles, and jars.

Combine all ingredients in a shallow bowl or pan. Be liberal with the salt – this will play a role in cooking the skin to its ideal crispy consistency.

Place the marinade aside to…marinate? Is that too meta?

Just place it aside.

Combine all ingredients in a shallow bowl or pan.

Combine all ingredients in a shallow bowl or pan.

2. Score the Pork (02:32)

No, put down the red pen – we’re not scoring this belly out of ten.

Remove the pork from its packaging. You may notice it already marked, but take a sharp knife and incise the opposite way to create a cross-hatch effect.

Place the pork belly in the marinade, coating both sides.

Score the pork belly.

Place the pork belly in the marinade.

Marinate both sides of the pork belly.

3. Marinate (03:24)

Ideally, Cam would allow at least 8 hours for the pork to infuse with the sugars, spices, and salts. For this cook, he quickens the process by vacuum sealing. A vacuum sealer draws the air out and pulls the marinade further into the meat, also prolonging the life of the pork itself.

Cut your vacuum bag to size, seal one end, and slide the pork belly inside. Pour in as much of the marinade as possible too.

When vacuum sealing, try not to extract all of the air – this will cause the marinade to escape into the vacuum sealer too, potentially damaging it.

Place the open end of the vacuum bag into the sealer, and begin to extract the air. Allow for the marinade to seep up to just below the seal before releasing.

Place in your fridge or cooler for 4 hours.

4. Crank the Heat (06:34)

Light the briquette, and allow 10 minutes for the Cobb to heat.

When it begins to smoke, the grill has reached the ideal temperature to begin cooking the pork.

Light the briquette.

When it begins to smoke, the Cobb has reached the ideal temperature.

5. Cook the Pork (07:10)

Remove the pork from the vacuum bag and place the marinated pork straight onto the hot grill. You’ll notice the vivid red colour has well and truly infused into the meat.

Keep the remaining marinade in the vacuum bag, as this can be added gradually throughout the cook.

Cook for 45 minutes.

Place the marinated pork straight onto the hot grill.

Keep the remaining marinade.

Cook for 45 minutes.

6. Check the Pork (07:52)

At this point, your pork is likely to be a little gelatinous on top. Flip the pork belly to work on that sticky, bitter-sweet charcoal skin.

The flip side of your pork may have blackened in some patches – don’t be concerned, this is simply a result of the sugars in the marinade.

Leave to cook for another half an hour, before flipping one last time.

After 45 minutes, your pork is likely to be a little gelatinous on top.

Flip the pork belly to work on that sticky, bitter-sweet charcoal skin!

Don’t be concerned about the blackened patches. This is a result of the sugars in the marinade.

Leave to cook for another half an hour, before flipping again.

7. Rest (08:52)

After a total cooking time of roughly an hour and a half, remove the pork from the heat and place on a plate to rest.

After a total cooking time of roughly an hour and a half, remove the pork from the heat.

Place your pork on a plate to rest.

8. Serve Up! (09:20)

Chop the spring onions into batons. These are only a garnish, but work well with the pork belly by cutting through the fattiness.

Slice the pork belly and place onto the bed of spring onions – like a red carpet, where the real smoke show of the night is that crispy skin!

Chop the spring onions into batons.

Slice the pork belly.

Place your sliced pork onto the bed of spring onions.

9. The Finished Product (10:13)

Pig-ture perfect, if you ask us.

Cam’s Chinese Roasted Red Pork Belly with Spring Onions sees sauces, spices, and syrups sing through the mild fattiness with vivid reds and a dark, sugary crust.

Pig-ture perfect!

Sauces, spices, and syrups sing through the mild fattiness with vivid reds and a dark, sugary crust!

The post Chinese Roasted Red Pork Belly with Spring Onions appeared first on Snowys Blog.

We all know a ‘lamb’.

Meek, mild, and unassuming. Laughs at all your jokes, even the ones that weren’t supposed to be funny. Would side with you in an argument to keep the peace, even if you’re just hands-down wrong. Would grab you a beer from the icebox, even if it meant leaving the comfort of their camp chair. Even if they’d already offered to get you one 30 seconds ago. Even if the icebox was located in another country.

It’s about time we encouraged lambs to feel comfortable in their own skin– er, we mean crust.

In this episode, Cam gives a Greek-roused dish his own outback twist and roundhouse, Camo-rubbed hit. Catch the legendary Cam and his legs of lamb here – plus more on our YouTube channel, every Sunday from 6pm.

Cam gives a Greek-roused dish his own outback twist and roundhouse, Camo-rubbed hit!

Ingredients:

Lamb

Hardcore Carnivore Camo Seasoning for Game & Lamb 

Lamb leg steaks

1tbs of canola oil (for cooking) 

Salad

1 x iceberg lettuce  

6 x cherry tomatoes  

¼ a continental Cucumber 

50g of fetta 

50g of pitted Kalamata olives 

Dressing

1tbs of olive oil 

1tsp of mustard  

Lemon juice (to taste)

Salt and pepper  

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Nonstick Pans

Popup Colander and 2-Bowl Set

Cam’s ingredients

Method:

1. Dry Rub the Lamb (00:30)

For this cook, Cam chooses lamb steaks – although the Hardcore Carnivore rub he uses can be applied to game, pork, and venison too.

Place the lamb steaks on a plate and season both sides liberally, patting firmly.

Put the lamb aside.

As well as lamb, the Hardcore Carnivore Camo dry rub seasoning can be applied to game, pork, and venison.

Be liberal!

Place the lamb steaks on a plate and season both sides.

Pat the seasoning firmly into both sides of the steaks.

2. Heat the Pan (02:02)

Add a splash of oil to a pan, and allow to reach a high heat – this will help to seal the steaks and achieve the ideal crust.

Persevere, regardless of the conditions you may be cooking in. It will be worth it. There’s nothing worse than ‘stewing’ a steak in a pan – it becomes tough and unpleasant (pretty unusual for a lamb, if you ask us. They’re usually sweet, innocent beings).

Add a splash of oil to a pan.

3. Sear the Steaks (02:58)

Add your marinated lamb steaks to the pan, which by now should be smoking hot.

Turn the steaks as often as you desire. It’s not necessarily crucial to flip a steak only once, despite what many say – the aim is to create a crispy, crusty exterior.

If wind isn’t an issue, your steaks should realistically take 5-8 minutes to cook – otherwise, allow 10. At the end of the day, it depends on how you prefer your red meat. For instance, a ‘well done’ steak would likely need 15 minutes.

Turn off the heat, and allow the steaks to rest in the pan.

Add your marinated lamb steaks to the smoking hot pan.

Turn the steaks as often as you desire.

Turn off the heat, and allow the steaks to rest in the pan.

4. Prepare the Salad (04:43)

Dice the cucumber, fresh tomatoes, and feta. Sundried tomatoes also work, and Cam uses Bulgarian feta due to its creamy texture and bite.

Remove the outer leaf of the iceberg lettuce, and slice the rest. Spinach or mixed leaves also work.

Toss the cucumber, tomato, and feta, and pile into the leaf cup with the chopped lettuce. Top with Kalamata olives.

Prepare the dressing by combining the olive oil, lemon juice, oregano, and mustard. Attempt to rid the lemon of as many seeds as possible, and season with salt and pepper. For a tangier dressing, simply add more lemon juice.

Swish the dressing about in the bowl until it begins to emulsify. This is a result of the oil, lemon juice, and mustard coming together, forming almost a mayonnaise-like consistency.

Chop the cucumber.

Chop the cherry tomatoes (sundried tomatoes also work well).

Chop the feta. Cam uses Bulgarian, but any sort works.

Slice the iceberg lettuce.

Assemble the salad in the lettuce cup.

Top with Kalamata olives.

Combine the olive oil, lemon juice, oregano, and mustard.

Add the lemon, ridding it of as many seeds as possible.

5. Serve Up (07:36)

Dress the salad, and position the steaks alongside.

Slice into the steaks – Cam’s are a blush pink, but the colour will vary depending on how long your meat felt the heat!

Dress the salad, and position the steaks alongside.

Cam’s steaks are a blush pink.

6. The Finished Product (08:06)

Tender, subtle on the salt, and boasting a crust of contrasting flavours from honey to black pepper – Cam’s Dry Rub Lamb Leg Steaks with Greek Salad combines the robust, gamey gusto with the salty tang and spritely pang of Kalamatas, fresh tomato, and lemon.

Cam combines the robust, gamey gusto of lamb with the salty tang and spritely pang of Kalamatas, fresh tomato, and lemon.

The post Dry Rub Lamb Leg Steak with Greek Salad appeared first on Snowys Blog.

Lenny Kravitz once said ‘I want to fly away’. Frank Sinatra once said ‘come fly with me’. The Foo Fighters once said they wanted to ‘learn to fly’.

All we’re seeing are three different ways of advocating for wings.

So finally, Cam took the hint – taking the flighty, low-flying chicken and turning it into a campsite feed that hits serious heights in spice, flavour, and its place on the snack table.

For a dish that combines a lowkey smoky kick with a spritely bite and a tease of sweet heat, rounded off by creamy blue cheese – watch here, plus more on our YouTube channel every Sunday from 6pm.

Cam has taken the flightless bird and turned it into a campsite feed that hits some serious heights.

Ingredients:

Chicken Wings

Chicken wings, cut at the joint with tips removed

Meat Church Honey Bacon BBQ dry rub

Kosmos Q Dirty Bird dry rub

Meat Mitch WHOMP! Competition BBQ sauce

Blue Cheese Sauce

200g of Blue Castello cheese

100mL of thickened cream

350mL of sour cream

Salt and pepper, to taste

To Serve

Celery batons

Carrot batons

Cam’s Kit:

Wildtrak Leisure Australia Deluxe 2 Burner Smoker

Popup Colander and 2-Bowl Set

Campfire Nonstick Pans

Cam’s ingredients for smoked chicken wings, 3 ways.

Method:

1. Prepare the Vegetables (00:33)

Roughly slice the celery and carrot. This isn’t necessarily crucial, but carrot and celery batons are a nice, crisp way to cut through the intense flavours of the spices in the wings.

Plus, if you’ve ever met a vegetable, you’ll agree that they should really get out more.

Sit in a bowl of water to keep crisp (not you, the vegetables).

Roughly slice the celery into batons.

Roughly slice the carrot into batons.

Sit the vegetables in a bowl of water to keep crisp.

2. Prepare the Wings (01:58)

While these can also remain whole, Cam portions the chicken wings for this cook. Do so by cutting straight through the joint and removing the tip.

Assemble three bowls, and divide the wings evenly across each.

Cut straight through the joint of the wing and remove the tip.

Cut straight through the joint of the wing and remove the tip.

Assemble three bowls, and divide the wings evenly across each.

3. Season the Wings (02:57)

Add the spice or marinade to its own bowl of wings.

Don’t chicken out – be generous, rubbing the flavour thoroughly into the meat.

Note: both the Meat Church Honey Bacon BBQ dry rub and Meat Mitch WHOMP! Competition BBQ sauce are gluten-free.

Leave in the fridge or cooler for half an hour. If time allows, marinating overnight is even better.

Add each spice or marinade to its own bowl of wings.

Rub the spice thoroughly into the wings.

Be generous!

The Meat Church Honey Bacon BBQ dry rub is gluten-free.

The Meat Mitch WHOMP! Competition BBQ sauce is gluten-free.

Be thorough!

Leave in the fridge or cooler for half an hour.

4. Clean Your Cooking Station (04:04)

‘Surprise,’ said Salmonella, in our nightmares.

Take a warm bath, meditate, read a book, whatever – but the best way to prevent this kind of nightmare at camp is to soak a cloth in hot water and wipe down the surfaces where you’ve prepared raw chicken.

5. Prepare the Blue Cheese Sauce (04:35)

When your station is clean, pour the thickened cream into a saucepan, place onto the heat, and bring to the boil. Add the blue cheese, and remove from the heat immediately (the heat in the cream simply aids in melting the cheese).

Danish or stilton blue cheese works, but Cam recommends Castello. Given its creamier texture, it combines better with the cream.

Stir into a paste, and allow to cool completely before mixing in the sour cream. If the sour cream is added too soon, or mixed using a whisk, it will split.

Crack in some pepper – salt isn’t necessary, given the brackish flavour of the blue cheese.

Pour the sauce into a bowl, and transfer to the fridge or cooler to thicken up (but stay smart).

Pour the thickened cream into a saucepan, and place onto the heat.

Bring the cream to the boil.

The heated cream aids in melting the cheese.

Allow the cream and cheese to cool completely before adding the sour cream.

Crack in some pepper – salt isn’t necessary.

Pour the sauce into a bowl.

Transfer the sauce to the fridge or cooler.

6. Prepare the Smoker (06:23)

Cam’s smoker runs on methylated spirits.

Add the hickory wood chips, and cover with the drip tray. Position the lid on top until it begins to smoke.

Cam’s smoker runs on methylated spirits.

Add the hickory wood chips.

Position the lid on top until it begins to smoke.

7. Smoke the Chicken (07:04)

Place the chicken wings on the rack, and lower into the smoker. Replace the lid, and check the wings after 5-10 minutes.

Place the chicken wings on the rack.

8. Check the Wings (07:48)

Turn the wings, and replace the lid for another 10 minutes.

When your wings have been cooking for 15-20 minutes in total, they’re ready to serve.

Turn the wings after 5-10 minutes.

10. Time to spread your wings and fly away, champion (08:48)

If you’re a bird, I’m a bird.

Place your wings close, cosy, and snug around your blue cheese sauce bowl, and scatter the gaps with batons of crunchy carrot and celery.

Place your wings snug around your blue cheese sauce bowl.

11. The Finished Product (09:18)

Perfect for those finger-licking, sticky-dish dinners in the outdoors – Cam’s Smoked Chicken Wings 3 Ways is smoky succulence rounded out by the boldly creamy but brackish explosion of blue cheese sauce.

Perfect for those finger-licking, sticky-dish dinners in the outdoors!

The post Smoked Chicken Wings 3 Ways 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.

Cooking at the campsite should be kept pretty shrimp-le.

In this episode, we invite the sweet, sophisticated, and frankly kinda strange-looking prawn to partake in Cam’s freshest campsite feed yet. Clean, colourful, and not too bougie for base camp is his Chargrilled Thai Prawn Salad.

Curb those crustacean cravings here – plus more on our YouTube channel, every Sunday from 6pm.

Cam’s Chargrilled Thai Prawn Salad

Ingredients:

Salad

1/2 a continental cucumber

1/2 a carrot

1/2 a red onion

1/2 a wombok / Chinese cabbage

1/2 a bunch of coriander

1/2 a bunch of mint

1 x handful of mesclun salad mix

1 x Birds Eye chilli (to taste)

Prawns

4 x King prawns

1/2 a lemon

1 x tbsp of canola oil

Salt and pepper  

Thai-style salad dressing

Cam’s Kit:

Cobb Premier Portable Grill

Zippo Firefast Torch

Blues Hog Charcoal Briquettes

Popup Colander and 2-Bowl Set

Method:

1. Crank the Heat (00:32)

For this dish, Cam uses his Cobb portable grill. With a self-lighting cobblestone, there’s no need for firelighters. We love a bit of self-sufficiency off the grid.

Place the lid on, and allow to heat.

2. Prepare the Salad (00:45)

Slice the cucumber, carrot, red onion, and wombok as thickly or as thinly as you prefer. We’re here to suggest how to prepare a salad, not tell you how to live your life.

Roughly chop the coriander, mint, and as much Birds Eye chilli as you can handle. Are you someone who likes a full-blown mouthful of fire, or to actually taste what you’re eating?

Toss all ingredients into a bowl with a handful of leafy salad mix.

Now move aside Salad, you show-off. Onto the prawns.

Slice the cucumber

Slice the red onion

Slice the carrot

Slice the wombok

Roughly chop the coriander and mint

Chop however much of the Birds Eye chilli you desire

3. Prepare the Prawns (02:11)

Take the prawns as they come, tell them they’re beautiful just the way they are, and slice each straight down the centre.

Put each aside into a container.

Slice the prawns down the centre

4. Marinate the Prawns (02:47)

We all know someone who’s a complete prawn head. Hit them with some spicy banter already.

Lie prawns flat on a plate and scatter the chopped chilli on top. Crack on some salt, and drizzle with Thai-style dressing. Usually, Cam would create the dressing from scratch using palm sugar, chilli, lime, and lemon juice – however, bottled dressing from a supermarket is a more efficient option for the campsite.

Finish with the juice of half a fresh lemon and a splash of oil.

Let the prawns sit for about 5 minutes to think about what they’ve done. This will allow all that salt, spice, and sourness to marinate.

Lie the prawns flat and scatter the chopped chilli on top

Season with salt

Douse in Thai-style dressing

Squeeze the juice of half a lemon

5. Grill the Prawns (04:09)

By this point, the Cobb would have been heating for 20 minutes and very hot. Place the prawns onto the grill – shell-side down, to allow that 5-star char.

Place the lid on top. The thing about a prawn is they appear tough on the outside but are really just soft and fleshy on the inside – so they should only take 4-5 minutes to feel the heat from your grillin’.

Place the prawns onto the grill, shell-side down

Cook for 4-5 minutes with the lid on

6. Dress the Salad (04:47)

Top your salad mix with a splash of Thai-style salad dressing.

Give the salad a good mix. If anyone asks why you’re being such a tosser in this moment, blame Cam.

Let the salad sit, and check on your prawns in the meantime.

Drizzle the salad mix with Thai-style dressing

Toss the dressing through the salad mix

7. Check the Prawns (05:52)

When the prawns turn relatively opaque, they’re close to being ready.

Don’t take the grilling too far (we’re all just trying to get by in this world) – when overcooked, seafood tends to lose its flavour and become tough. We’re not here to fight a prawn.

When the prawns look opaque, they’re close to being ready

Be careful not to overcook the prawns!

8. Arrange the Salad (06:16)

Alright gang, it’s time to PILE ON.

Tip your salad mix into a neat mound on a serving plate, and position the grilled prawns on top.

Lastly, crack on some black pepper.

Pile your salad mix on to a plate or serving board

9. The Finished Product (06:49)

For a quick, simple, healthy, and delicious outdoor dish – Cam’s Chargrilled Thai Prawn Salad delivers a crisp bite, lemony pang, and spicy tang in just 10 minutes.

From light lunches and pallet cleansers to the more delicate dinners – cook using any grill, frypan, or appliance alike.

A crisp bite, lemony pang, and spicy tang in just 10 minutes!

The post Chargrilled Thai Prawn Salad 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.

If Christmas was a food, it would combine the juicy pop of sweet sultanas, spicy punch of nutmeg, and sticky, viscous brown sugar syrup – cupped in a buttery shortcrust shell.

In this episode, Cam cranks the Cobb, crafts his pastry stars, and delivers his most Christmas-sy camp dish yet. Catch Cam, his brandy, and his careful hand right here – plus more on our YouTube channel, every Sunday from 6pm.

Cam cranks the Cobb, crafts his pastry stars, and delivers his most Christmas-sy camp dish yet.

Ingredients:

Pastry

2 x cups of plain flour

1/3 cup of caster sugar

160g of melted butter

1 x egg yolk

Water

Filling

2 x cups of dried mixed fruit

1 x cup of firmly packed brown sugar

1/3 cup of slivered almonds, roughly chopped

1 x Granny Smith apple, grated

40g of melted butter

2tbsps of brandy

3tbsps of grated lemon rind

1tsp of cinnamon

1tsp of mixed spice

1 x pinch of nutmeg

1 x egg

To Serve

Icing sugar

Cam’s Kit:

Cobb Premier Portable Grill

Cobb Fenced Roasting Rack

Zippo Firefast Torch

Rolling pin

Tart shells (preferably with removeable bases)

Star-shapped biscuit cutters

Cam’s ingredients

Cam’s Cobb portable grill

Method:

1. Crank the Heat (00:32)

For this dish, Cam uses his Cobb portable grill and compatible fenced roasting rack. With a self-lighting cobblestone, there’s no need for firelighters.

Allow to heat for 20 minutes, and place the lid on.

With a self-lighting cobblestone, there’s no need for firelighters.

2. Prepare the Pastry (01:11)

To create the shortcrust, combine melted butter, caster sugar, plain flour, and egg yolk. Add water bit by bit, taking care to keep the mixture from becoming too wet.

Once you reach a texture that resembles breadcrumbs, begin kneading with your hands. Be careful not to over-knead, as the dough can then become sticky and elastic-like.

Ball the pastry with both hands, and leave the poor lump to rest for 10-15 minutes (after all, you’ve been pretty kneady).

Get hands-on with it!

Ball the pastry with both hands.

Leave the pastry to rest.

3. Prepare the Filling (02:46)

In a bowl, add the mixed dried fruit, butter, brown sugar, mixed spice, nutmeg, cinnamon, lemon zest, and juice of half a lemon.

Either grate or slice the apple (Cam recommends the latter for a more full-bodied filling), and roughly chop the almonds. Add the brandy (that’s two tablespoons – to the cheeky chefs emptying the bottle, we see you!), and crack the egg on top.

Mix thoroughly. Never mind if the brown sugar starts to clump – it will break down more so in the cooking process.

Allow the fruit mix to macerate for 15 minutes.

In a bowl, add the mixed dried fruit, butter, brown sugar, mixed spice, nutmeg, cinnamon, lemon zest, juice of half a lemon, apple, almonds, brandy, and egg.

4. Roll, Cut, and Craft (04:55)

Take your dough (*sigh* not that dough, put your wallet away), and roll flat to roughly 2mm thick.

If your pastry is too thick, it will still be raw after cooking – though if it’s too thin, your pies will fall apart. Ever been stretched too thin, to the point where you just crumble in a heap on the floor? Yeah.

Space the tart shells evenly across the sheet of pastry, and use a knife to portion the pastry to size. Gently press the pastry square to the sides of the shell, apply pressure from the top to cut the shell to size, and pull away the excess pastry from the rim.

Roll the excess the pastry flat, and use the biscuit cutters to form pastry stars (these will be placed on top for presentation).

Roll the dough flat to roughly 2mm thick.

If your pastry is too thick, it will be raw – though if it’s too thin, your pies will fall apart.

Space the tart shells evenly across the sheet of pastry, and use a knife roughly portion the pastry to size.

Gently press the pastry square to the sides of the shell.

Apply pressure from the top to cut the shell to size.

Pull away the excess pastry from the rim.

Use the biscuit cutters to form pastry stars.

5. Fill the Shells (06:55)

Scoop the filling into the pastry shells, taking care not to include too much of the syrup.

Place the pastry stars on top.

Scoop the filling into the pastry shells.

Place the pastry stars on top.

6. Cook the Pies (07:19)

Your cobblestone should now be white. If it’s still black, this indicates a carbon presence (which will impact the flavour of your food).

Place the fenced roasting rack onto the Cobb. This will keep the pies from burning on the on the base of the Cobb (which is now considerably hot).

Heat the rack in the Cobb with the lid on for a minute or two, before placing the pies straight on the rack.

Leave to cook for 10-20 minutes.

The fenced roasting rack onto the Cobb will keep the pies from burning on the on the base.

Place the pies straight on the rack.

Leave to cook for 10-20 minutes.

7. Remove the Pies (08:26)

When the pastry is golden brown, remove the pies from the heat and allow to cool for 10 minutes.

When the pastry is golden brown, remove the pies from the heat.

8. Present the Pies (08:51)

Remove the pies from their shells, and dust with icing sugar. This gives the pies a snow-flecked look, and a smack of sweetness to round out the nutty shortcrust and spicy fruit mince.

Remove the pies from their shells.

Dust with icing sugar for a snow-flecked look, and a smack of sweetness!

9. The Finished Product (09:08)

Be it with a bottle of brandy, or pastry-caked fingers – you gotta hand it to Cam and his festive fruit mince pies this Christmas at the campsite.

You gotta hand it to Cam and his festive fruit mince pies this Christmas – be them cooked in your kitchen oven, or at the campsite.

The post Festive Fruit Mince Pies appeared first on Snowys Blog.

This Christmas, it’s all about the stuffing.

Stuffed stockings, stuffed turkey, stuffed bellies, telling Uncle John to ‘get stuffed’ when he nicks the stuffing off your plate… and in this episode, Cam’s stuffed Camp Oven Turducken and Gravy.

From the buttery crisp of fried-off bread crust, to the flaky baked prosciutto skin and blushed meat-trio centre – Cam showcases his simplified Turducken, dressed in a gravy more daring than Christmas dinner conversation with the in-laws.

Catch Cam and his festive cooking finesse right here – plus more on our YouTube channel, every Sunday from 6pm.

Ingredients:

Stuffing

6 x slices of white bread (cubed)

1tsp of sage

4 x cloves of garlic

Butter

Olive oil

Pepper and salt

Turducken

300g of prosciutto or serrano ham

4 x chicken thighs

2 x duck breasts

500g of mince

Pepper and salt

Gravy

1L of chicken stock

3-4tbsps of flour

Dash of cream

To Serve

Fresh chives

Cam’s Kit:

Companion Double Burner Wok Cooker

Campfire Cast Iron Camp Oven 10 Quart

Baking paper

Aluminium foil

Cam’s ingredients for a simplified Turducken.

Cam uses the Campfire Cast Iron Camp Oven 10 Quart to bake his Turkducken.

Method:

1. Crank the Heat (00:20)

2. Prepare the Stuffing (00:32)

For the stuffing, Cam uses fresh white bread, garlic, sage, butter, and olive oil. First, roughly dice the bread. Chop the sage, and slice the garlic thinly (or to the consistency you desire). While dried sage also works, Cam recommends using fresh ingredients wherever you can.

Add the olive oil and butter to your pan, wok, or camp oven. Toss in the bread, garlic, and sage, and season with salt and pepper.

Sautee the ingredients. Coat the bread in the butter and oil, and allow the flavours to amalgamate. All the flavour is in the oils!

Once the bread has absorbed the oils, tip the stuffing mix into a bowl.

Roughly dice the bread and chop the sage.

Roughly dice the bread and chop the sage.

Toss in the bread, garlic, and sage, and season with salt and pepper.

Coat the bread in the butter and oil, and allow the flavours to amalgamate.

3. Prepare the Turducken (01:58)

Roll out your foil. How much will depend on how large you plan to create your Turducken. For Cam, two large pieces works well.

4. Layer the Ham (02:26)

Place the ribbons of serrano ham or prosciutto (whichever you prefer) flat on the foil sheet. Another option is bacon, though Cam prefers prosciutto for both its flavour and appearance when cooked.

Place the ribbons of prosciutto flat on the foil sheet.

Cam prefers prosciutto for both its flavour and appearance when cooked.

5. Flatten the Chicken and Duck (03:10)

Using either Glad Wrap or Ziplock bags, place the chicken thigh between two sheets of either and hammer until relatively flat. Repeat this process for the remainder of the chicken thighs.

Remove the duck skin, and ‘butterfly’ the breast open. Repeat the hammering process as per the chicken thighs, and layer on top.

Lightly season with pepper and salt.

Place the chicken thigh between two Ziplock bags and hammer until flat.

Butterfly the duck breast open.

Flatten the duck breast, as per the chicken thigh.

6. Spread, Scatter, and Roll (04:59)

Spread the turkey mince evenly across the duck breast, and scatter the stuffing mix on top.

Gently roll your Turducken. Never mind if bits and pieces fall in the process. Roll partly, release the foil from inside, and repeat until you have a solid log.

Twist the foil at each end to secure the log.

Spread the turkey mince evenly.

Scatter the stuffing mix.

Twist the foil at each end to secure the log.

7. Cook the Turducken (06:02)

Crank the stovetop to a high heat again, and add oil to the camp oven to encourage a smoky flavour. Position the trivet at the base – this will prevent the bottom of the Turducken from burning.

Place the log inside the camp oven, and close the lid. The Turducken will naturally shrink a little as it cooks. Turn every 15 minutes, and adjust heat.

The Turducken will naturally shrink a little as it cooks.

8. Check the Turducken (06:53)

After 15 minutes, give the Turducken a turn (don’t scare it off, for goodness sake. Just rotate it a quarter of the way).

Replace the lid for another 15 minutes.

Replace the lid for another 15 minutes.

9. Add Chicken Stock (07:21)

Chicken stock will allow the Turducken to steam, as well as bake. Along with the trivet, this prevents the juices at the base from burning.

Replace the lid, but turn the Turducken regularly.

10. Check the Turducken (08:08)

After a total of an hour, peel away a small piece of foil and insert a knife halfway in. If the liquid that seeps out is clear, your Turducken is cooked.

Remove the Turducken from the camp oven (careful, it’ll be hot), and leave to rest.

Peel away a small piece of foil and insert a knife halfway in.

11. Who’s Gonna Make the Gravy? (08:46)

You are, buddy.

Add the butter and flour to the base of the oven, and stir into a roux. The flour is there to absorb the oils. The roux shouldn’t be too thick, but not too thin either – if the consistency is too thin, the gravy will ultimately be too oily. Stir until the flour and oils have completely bound together in a paste.

Add the chicken stock, bit by bit. If too much is added, it becomes difficult to achieve the ideal consistency.

Bring the gravy to the boil – this helps to prevent the unpleasant floury taste. Once the roux has absorbed the liquid, turn the heat down to a simmer and add a dash of cream.

Turn the heat down to a simmer and add a dash of cream.

12. Slice the Turducken (10:45)

Carefully remove the foil, and begin slicing your Turducken into thick slabs.

Carefully remove the foil.

Slice the Turducken into slabs.

A real treat of a meat-trio!

13. To Serve (11:38)

Spoon the gravy generously but evenly across the Turducken slabs, and sprinkle with chopped chives to serve.

Spoon the gravy generously.

Sprinkle with chopped chives to serve.

Sprinkle with chopped chives to serve.

14. The Finished Product (11:50)

Flaked with crispy, oven-baked prosciutto and blushing three shades of pink through the centre – Cam’s simplified Camp Oven Turducken and Gravy boasts a humble but bold presence at Christmas without spending too long in the mirror.

Flaked with crispy, oven-baked prosciutto and blushing through the centre!

A humble but bold Christmas dish.

Cam’s simplified Camp Oven Turducken and Gravy

The post Camp Oven Turducken & Gravy appeared first on Snowys Blog.

In this episode, Cam’s butterflied poultry cut collides mid-flight with the humble potato to deliver a kick-butt winner of a campsite chicken dinner: the Dirty Bird Chicken Burger with cold oil chips.

Curb those campsite cravings with a smack of spice that shakes hands with sugar. Catch Cam, his cabbage, and his craft right here – plus more on our YouTube channel, every Sunday from 6pm.

Cam’s Dirty Bird Chicken Burger with cold oil chips

Ingredients:

Burger

1 x chicken breast (butterflied)

A liberal amount of Kosmos Q Dirty Bird Meat Dry Rub seasoning

1 x burger bun

½ cup of shredded cabbage

¼ small carrot (julienned)

¼ cup of cucumber (julienned)

Red onion, to taste

1 x squeeze of lemon

1 x tsp of mayo

Salt and pepper

Cold Oil Chips

2 x litres of canola oil (dependent on the volume of potatoes)

3 x white potatoes

Cam’s Kit:

Cobb Premier Portable Grill

Zippo Firefast Torch

Campfire Nonstick Pans

Popup Colander

Method:

1. Crank the Heat (00:18)

For this dish, Cam uses his Cobb portable grill to guarantee a smoky flavour in his cooking. With a self-lighting briquette, there’s no need for firelighters.

Allow to heat for 15-20 minutes.

There’s no need for firelighters.

2. Prepare the Coleslaw (00:50)

Thinly slice the onion, cabbage, cucumber, and carrot. Grating is also an option, but Cam prefers his vegetables sliced for a more chunky, rustic coleslaw.

Add the coleslaw mix to a bowl. Add the lemon and a dollop of mayonnaise.

Stir until the vegetables are coated in mayonnaise, and season with salt and pepper.

Red onion, to taste.

Slice the cabbage.

Grate or slice your coleslaw ingredients, depending on your preference.

Cam prefers his vegetables sliced for a more chunky, rustic coleslaw.

Add the lemon and a dollop of mayonnaise.

Stir until the vegetables are coated in mayonnaise.

3. Prepare the Potato Chips (01:52)

These will be the side dish – clean cut, to counteract your dirty bird.

Slice the potatoes to your desired thickness, and toss into a bowl. Fill the bowl with water and allow the potatoes to soak for 10 minutes.

You will notice the water start to foam – this is an indication of the starch leaving the potatoes. Ever seen someone do that little food dance after taking their first bite? That’s just the ‘hanger’ leaving their body. This is the same thing, obviously.

Slice the potatoes to your desired thickness.

You will notice the water start to foam – this is the starch leaving the potatoes.

4. Add the Grill Plate (02:37)

Do so once the briquette has turned white, emitting no smoke.

5. Strain the Potatoes (02:57)

Depending on the potatoes used, the water may have turned a milky white.

After draining, tip the potatoes onto a towel to soak up remaining moisture.

Drain the potatoes.

6. Cook the Potatoes (03:23)

Add the potatoes to a pan, and cover entirely with canola oil.

Turn up the heat fairly high until the oil begins to bubble, before turning it back down (but only a little – it’s important to keep the oil bubbling, not allow it to go ‘dead’).

Add the potatoes to a pan, and cover entirely with canola oil.

It’s important to keep the oil bubbling.

7. Prepare the Chicken (03:58)

Butterfly your choice of chicken cut (breast or thigh). This ensures a more even thickness for a more efficient cook.

Coat the chicken with the Kosmos Q Dirty Bird Dry Rub seasoning, and leave for a couple of minutes to infuse into the meat.

Add a drizzle of oil.

Butterfly your choice of chicken cut.

Coat the chicken with the Kosmos Q Dirty Bird Dry Rub seasoning.

8. Cook the Chicken (05:03)

Place the chicken to the grill, and close the lid. Allow to cook for 5 minutes.

Don’t chicken out. Turn it, and give it a good grillin’ for another 5 minutes.

Place the chicken to the grill.

After 5 minutes, turn it and grill for another 5 minutes.

9. Watch the Potatoes! (05:27)

They may be your die-hard side bish – er, we mean dish – but make sure they don’t overboil!

Give them a gentle turn.

Give the potatoes a gentle turn.

10. Turn the Chicken (05:40)

We’re after that 5-star charred grid on our fillet!

Check out that char!

11. Turn the Potatoes (06:05)

12. Check the Chicken (06:14)

Time to take him off the heat.

Remove the fillet from the grill.

13. Prepare the Bun (06:29)

Slice the bun in half, and sit on the grill for a subtle toasting.

Subtly toast the bun on the grill.

14. Assemble the Dirty Bird (06:58)

Add your chicken fillet to the bottom half of the burger bun, pile on the coleslaw, and pop its hat on. She’s a good looking bird.

Remove the chips from the pan and transfer onto a paper towel to absorb the excess oil. Season with salt to your liking.

Pile on the coleslaw.

Transfer the chips onto a paper towel to absorb the excess oil.

Season the chips with salt to your liking.

Crispy on the outside, fluffy in the centre!

15. The Finished Product (07:51)

From the red pepper heat and tease of sweet, to the coleslaw cream and burger bun seeds – this bird is the one to beat. Complete beside a pile crispy chips with fluffy centres – this dish is easy, quick, tasty, and trumps a standard sausage and bread.

This bird burger is the one to beat!

Easy, quick, tasty, and trumps a standard sausage and bread!

The post Dirty Bird Chicken Burger appeared first on Snowys Blog.

It’s the first episode of Camp Cooking with Cam – so the steaks are high.

If you’re into all the cheesy stuff as much as you love a good grilling – follow Cam’s kick-butt, robust, and full-bodied creation: black crusted rib eye steak, with butter-based brussels and potato bake.

For passion in your meat rations, and sprouts that seriously punch above their everyday-flavour weight, catch the full episode here – plus more on our YouTube channel, every Sunday from 6pm.

Cam’s kick-butt creation: black crusted rib eye steak, with butter-based brussels and potato bake.

Ingredients:

Steak

1 x rib eye steak (500g, or enough for two people)

Hardcore Carnivore Black Seasoning

Potato Bake

5 x large potatos

4 x cloves of garlic

150g of shredded cheese

500mL of chicken stock, OR 500mL of water + 1tbsp of chicken stock powder

200mL cream

Salt and pepper

Brussel Sprouts

20 x brussel sprouts

1tbsp of butter (to glaze)

Salt and pepper

To Serve

Blues Hog Smokey Mountain Barbecue Sauce

Cam’s Kit

Blacksmith Camping Supplies Clear Top Small Drawer Bag

Cobb Premier Portable Grill

Zippo Tinder Shreds

Zippo Firefast Torch

Blues Hog Charcoal Briquettes

Campfire Nonstick Pans

Popup Colander

Method:

1. Crank the Heat (00:19)

For this dish, Cam uses his Cobb portable grill – a kettle-style barbeque that operates with briquettes or heat beads.

First, add the paraffin wax-coated fire lighters to the pit and fill the wire basket with 8-10 briquettes or heat beads.

2. Prepare the Potatoes (01:30)

No, not the kids – the spuds bundled in your bag of ingredients!

Peel the potatoes and slice the garlic relatively thinly (note: while minced garlic works, fresh is recommended).

Once peeled, slice the potatoes to roughly 5mm thick and begin tiling on the base of the pan. Continue to layer the potato slices, scattering the garlic between.

Repeat until all segments are in the pan.

Once peeled, slice the potatoes to roughly 5mm thick.

Layer the potato slices in the pan, scattering the garlic between.

3. The Sauce (03:13)

In a bowl, add the liquid chicken stock (either as purchased, or by stirring chicken stock powder into water). Stir in the cream, season with pepper and salt, and mix thoroughly with a fork.

Douse the potatos and garlic with the sauce. This doesn’t need to cover every portion of potato, as the pan’s lid will encourage steam to further promote the cooking process.

Douse the potatoes and garlic with the sauce.

4. Check the Coals (03:56)

After half an hour, check up on the coals. Have they turned white (with fear)? Never mind the occassional black mark remaining – as long as they’re nice and smoked up, they’re ready to go!

5. Prepare the Sprouts (04:09)

Assemble the brussels, slice each in half, and begin to boil a pot of water. This will be used to blanch your sprouts later on, to ensure they’re tender before hitting the grill.

6. Check the Potatoes (04:33)

These should have reached the point of simmering. Leave to do so for another 15 minutes.

7. Apply the Grill Plate (04:45)

8. Blanch the Sprouts (04:56)

Add your sprouts to the boiling water, and leave for two minutes.

9. Reduce the Sauce (05:04)

You’ve kept a lid on your potatoes (again, not your kids who were once running amuck but are now sitting patiently by the campfire. The spuds in the pan). Now it’s time to take it off.

Pierce the potatoes with a knife – they should be tender at this point. Leave the pan open to allow the sauce to reduce.

10. Drain the Sprouts (05:16)

No, not with these consistently awful puns… with a colander.

Drain the sprouts with a colander.

11. Prepare the Steak (05:34)

While any cut is sufficient, a rib eye steak is recommended.

This next step is for the hands-on camp cooks who like to really rub it in.

Coat both sides of the steak with Hardcore Carnivore Black Seasoning rub. This will both create an unbeatable crust, and bring a kick-butt flavour! Leave for 10 minutes to allow the rub to infuse into the meat.

Cam uses Hardcore Carnivore Black Beef Seasoning to season his steak.

Coat both sides of the steak with Hardcore Carnivore Black Beef Seasoning.

This seasoning will create an unbeatable crust and bring a kick-butt flavour to the steak.

12. Get Cheesey (06:33)

Turn the heat off your potatoes, and scatter a decent handful of grated cheese on top.

Replace the lid to encourage melting.

Scatter a decent handful of grated cheese on top of your potatoes.

13. Grill the Steak (06:50)

…But don’t be too tough on it (after all, you want it to be tender).

After oiling both sides of the steak, place onto the hot grill and cover with the lid. Turn the steak every five minutes until cooked to your liking.

Those who don’t often cook with steak may agree that it can be tricky to determine how cooked the meat is from the outside. Usually, the density of the meat is a good indicator. If the cut has reduced to roughly half, it’s likely to be closer to ‘medium’ through the centre.

After oiling both sides of the steak, place onto the hot grill.

Turn the steak every five minutes.

Turn the steak every five minutes.

14. Scorch the Cheese Blanket (07:46)

Once the cheese is a moreish melted mess, use the blow torch to scorch the surface. Continue until the cheese is a lightly browned, crispy-topped, leopard-spotted blanket.

Replace the lid to keep the heat in.

Use the blow torch to brown the surface of the melted cheese.

15. Rest the Steak (08:21)

It’s been a long cook. Let the beef have a break, for crying out loud.

Leave the rib eye to rest for approximately 5 minutes. This relaxes the meat tissues, and disperses the flavour throughout the cut. The steak will also remain pink when sliced and served, as opposed to bleeding onto the plate.

Leave the rib eye to rest for about 5 minutes.

16. Grill the Sprouts (09:10)

Again, go easy on them. They’re a little soft (especially after a blanching).

Toss them onto grill – this will both reheat them, and enhance their flavour to be more full-bodied. Replace the lid for two minutes, before turning them over to achieve those 5-star smoky char markings.

Be bolder again by adding butter. This gives the sprouts a glossy sheen.

Grilling your sprouts enhances their flavour to be more full-bodied.

17. Serve Up (10:02)

Slice your well-rested steak – it should be beautifully tender.

Serve the lustrous sprouts with a scoop the creamy, stringy-cheese potato bake on a plate. Arrange the steak slices alongside, and finish with a deliciously viscous side-serve of Blues Hog Smokey Mountain Barbecue sauce.

Your well-rested steak should be beautifully tender.

Serve the sprouts with a scoop of the potato bake, and arrange the steak slices alongside.

Finish with a side-serve of Blues Hog Smokey Mountain Barbecue sauce.

18. The Finished Product (11:09)

With only 45 minutes of preparation, enjoy the smoky smack of flavour and crispy, kick-butt crust of Cam’s Black Crusted Rib Eye Steak.

Enjoy the smoky smack of flavour and crispy, kick-butt crust of Cam’s Black Crusted Rib Eye Steak.

The post Black Crusted Rib Eye Steak appeared first on Snowys Blog.