Fire up the campfire and try these easy outback recipes: juicy barbecue beef ribs, pork and fennel rissoles and a fragrant lemon myrtle damper made for sharing.
Pork and fennel rissoles
Total time: 30 minutes
Serves: 4
Ingredients
- 500g pork mince
- ½ brown onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fennel seeds
- 1 egg
- 1 tbsp honey
- ½ cup breadcrumbs
- Plain flour to coat
- Salt and pepper, to taste
- Olive oil to cook
Method
Mix the mince, onion, garlic, fennel seeds, egg, honey and breadcrumbs together and use your hands to make eight even-sized rissoles.
Coat each one in a little plain flour, shake off excess, and season with salt and pepper. Add a couple of tablespoons of olive oil to the campfire skillet over a medium–high heat and cook the rissoles for around four minutes each side, or until brown and slightly firm to touch.
Beef barbecue ribs
Total time: 1hr 15 minutes
Serves: 6
Ingredients
- 2kg beef ribs
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin powder
- ¾ tsp Dijon mustard
- Olive oil to cook
- Salt and pepper
- 1 bottle of smokey barbecue marinade
- 2 cups water
Method
Mix together the seasonings in a bowl and rub each rib with seasoning, shaking off excess.
Coat the bottom of the camp oven with a couple of tablespoons of olive oil over a medium–high heat.
Add each rib to the camp oven, browning on each side.
Mix the smokey barbecue sauce and water together in a bowl and cover the ribs with the sauce.
Cover the camp oven with a lid and cook ribs for one hour, checking they don’t dry out. Add extra water if necessary. They should fall apart easily once cooked.
Serve with the lemon myrtle damper.
Lemon myrtle damper
Total time: 1 hour
Serves: 4
Ingredients
- 2 cups self-raising flour
- 1 Tbsp ground lemon myrtle
- Salt and pepper
- 250ml buttermilk
- 1 Tbsp macadamia nut oil
- Milk for brushing
Method
Sift the flour and seasonings into a large bowl and make a well in the centre.
Combine the buttermilk and oil and pour into the well. Mix quickly and lightly to form a soft dough.
Turn onto a floured board and knead until smooth, adding extra flour if necessary (it shouldn’t be too sticky.)
Shape into a round ball, brush with milk and place in the camp oven on top of a trivet covered with aluminium foil. Place the lid on the camp oven and cover with hot coals.
Cook for around 30 minutes (it will sound hollow when tapped).
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