VIV TURNS TO A PERSONAL FAVOURITE FOR HER LAST DISH.
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. www.guidebooks.com.au/recipes.htm