4 x 4 Australia - - Contents - VIV MOON

WELL, my Camp Cook col­umn in 4X4 Australia mag­a­zine al­most reached its 30th year. How­ever, all good things must come to an end, and this will be my last col­umn in the mag­a­zine (my first was in Is­sue 51 in April/may, 1988).

For my last col­umn, I’ve de­cided to do my favourite camp­ing recipe, which is al­ways en­joyed and one I do ev­ery camp­ing trip. It’s un­com­pli­cated, great for the camp oven, is a one-pot meal, and tastes fan­tas­tic.

French in ori­gin, this recipe was kindly given to me by Pa­trick Bid­dle­combe, a well-known chef who did a Cape York trip with us many, many years ago.

IN­GRE­DI­ENTS Serves: 4 to 6

18 lamb cut­lets (or 8 to 10 lamb chops or steak) 2 onions – sliced 2 leeks – sliced 2 large cloves of gar­lic – crushed and chopped Salt and pep­per to taste Mixed dried lamb herbs Chicken stock pow­der ½ small cab­bage – sliced and thickly chopped 6 large pota­toes – sliced (6mm thick) 2 large car­rots – peeled and thickly sliced 1 tbsp olive oil 2 cups wa­ter


Prep time: 10 to 15 mins Cook­ing time: 30 to 60 mins

• Cut the leek in half (length­wise) and then slice.

• In the bot­tom of your camp oven or a heavy-based large pan, ar­range half of the onion, leek and gar­lic.

• Gen­er­ously sprin­kle the lamb herbs (at least 8 to 12 good shakes of the jar), and chicken stock pow­der (1 to 2 tea­spoons), and sea­son with the salt and pep­per.

• Lay half of the cut­lets/chops on top and then add an­other layer of onions, leeks, gar­lic and half the sliced pota­toes and car­rots. • Gen­er­ously sea­son with the herbs, stock pow­der, salt and pep­per.

• Top with re­main­ing cut­lets/chops.

• Ar­range the cab­bage over the top layer of cut­lets, then top with sliced pota­toes and car­rots.

• Sea­son again with herbs, stock pow­der, salt and pep­per, and then add a lit­tle oil.

• Pour in two cups of wa­ter – just enough in the pan to give it some

juice and help steam the meat and veg­eta­bles.

• Cover, bring to the boil, then re­duce the heat and sim­mer gen­tly for ap­prox 30 to 45 mins, or un­til the pota­toes are cooked and the meat is ten­der.

• Serve with fresh bread to soak up all the won­der­ful juices.


You can use any cut of lamb chop or steak, but you’ll need to ex­tend the cook­ing time depend­ing on the cut of meat you use. Slice the veg­eta­bles a bit thicker so they don’t col­lapse with the pro­longed cook­ing be­fore the meat is ready. You could cut the lamb chops in half (length­wise) if they are big.

I can’t stress enough to be lib­eral with the lamb herbs, or you won’t get the won­der­ful flavour!

A jar of lamb herb blend is read­ily avail­able in the spice/herb sec­tion of your su­per­mar­ket. If un­avail­able, use a com­bi­na­tion of dried rose­mary, mar­jo­ram, oregano, mint and basil leaves.

WEBSITE OF THE MONTH: For the fi­nal website I couldn’t go past putting up our own website, where you’ll find lots of recipes we’ve ac­cu­mu­lated over many years of camp cook­ing.­

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