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Camp cooking can be as elaborate or simple as you want it to be. If you would like to prepare fast and simple but nutritious meals while you’re camping, camp cooking does not even have to need a fire. However, if you are considering ridding your camping excursion using a feast, camp cooking can enable you to earn hot, healthy foods which are as great as you can make them at home in your kitchen.

Camp cooking does not have to be limited to sandwiches and baked potatoes wrapped in aluminum foil. Almost any cooking system you are using in the kitchen could be duplicated around the campfire. For example, use a dutch oven or pit cooking to bake your food. You can also easily fry foods at a bowl over a grill, or boil, braise and roast. What sort of camping cookware is best for you? Camp cooking and clean-up can be easy or a hassle, but it all starts with great camping gear.

Some pots/pans come in sets that mate collectively or"nest" for storage and also let you tuck a canister of fuel inside them. This really comes in handy once you’re seeking to save room whilst camping.

Following are some camping items to take with you if you are considering preparing some meals around the campfire. These common kitchen items will allow you to replicate yummy meals when you are out of doorways.

• Salt and pepper • Other your favorite herbs and spices • Cooking oil • Pot holder

• Aluminum foil • Tongs and spatula • Cutting knives • Cutting board • Mixing bowl • Paper or plastic silverware, plates and cups

In case you have just a couple campers and are looking for some easy camp cooking, try the simple and fast technique of tin may cooking. All you’ll need is a clean tin can – a one gallon size may works well. Your source of warmth may be little campfire, or when wood burning is illegal, a small buddy burner will work nicely, which can be seen at sporting good stores or online. Place your meal in the tin can and just warm the contents of your can over a flame. This technique works great for soups, beans and poultry.

A more time-consuming pub cooking technique which also produces tasty meals is pit cooking. Pit cooking is terrific for items which could be wrapped in aluminum foil to be cooked. It’s also a excellent camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals which are concealed in the floor. As the stones cool off, their emitted heat cooks the food. To pit cook, first dig a hole that’s about three times bigger than your cookware. Line the pit with stones and build a fire in the center. Once the fire has burned rapidly for approximately an hour, push the hot coals and stone into the center. Twist your wrapped food or covered skillets in addition to the stones and coals and put more on top. Following a number of hours, you will have some delicious camp food to relish.

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The ingredients needed to prepare Amy's Aussie Meat Pies .:

1. Prepare 1 kg round steak
2. Use 1/4 cup plain flour .
3. Provide 1 pinch salt
4. Use 2 pinch freshly ground pepper
5. Prepare 2 tbsp olive oil
6. Prepare 1 medium onion - finely chopped or grated
7. Use 1 cup beef stock
8. Provide 2 tbsp tomato paste
9. You need 1 tbsp worcestershire sauce
10. You need 5 garlic chives - finely chopped
11. Provide 8 sheets ready rolled shortcrust pastry for individual pies
12. Prepare 1 OR
13. You need 750 grams shortcrust pastry for one large family pie
14. You need 1 egg lightly beaten for sealing and glazing

Steps to make Amy's Aussie Meat Pies .:

1. Trim the excess fat and sinew from the meat , then cut the meat into 2cm cubes .
2. place the flour in a plastic bag add some salt and pepper then shake the bag to mix it well . now add the cubed meat into the bag and toss gently until well coated with flour . now remove the meat from the bag and shake off any excess flour .
3. Heat the oil in a heavy based pan then add the meat to the pan in batches , and cook quickly to seal until browned . remove from pan and drain on paper towels . leaving the meat juices in the pan add the onions to the pan and cook for 5 minutes or until soft .
4. once onions are done return meat to the pan with the onions and add the stock , tomato paste and worcestershire sauce , bring to the boil then reduce heat to simmer , covered , for 1 and 1/2 hours , stirring occasionally .
5. once cooked remove pan from heat and allow the meat mix to cool completely .
6. pre heat the oven to 210°C / 420°F.
7. for individual pies , cut circle shapes for your pie base , for bottoms makes sure it is big enough to go all the way up the pie dish and the lids smaller than base but with enough for sealing them . i used 11cm pie tins for the individual pies so a bowl is a good way to get a slightly larger circle for your pie dish , about 14cm diameter . now line your pie tins and place bottom pastry into the pie dishes making sure there are no tears and that they reach the top .
8. Divide cooled steak filling evenly into the pie pastry shells . brush around the pastry rim with the beaten egg and place pastry lid on top and press the edges down to seal it . decorate if desired . brush the pie pastry top with the egg and using a sharp knife make 2 small slits in the top of each pie and place pies tins onto a baking tray and bake for 15 minutes or until pastry is golden . serve pies hot with tomato or your favourite sauce or non at all . enjoy . :-)
9. for one large family pie , roll pastry out onto a lightly floured board until pastry is about 3mm thick and cut to fit large pie dish all the way up the sides and one smaller to fit as a lid for the pie . line your pie dish and place bottom pastry into bottom of pie dish and fill with cooled steak filling , brush edges with egg , add the lid pressing edges to seal the meat into the pie , with a sharp knife make three small slits in the lid and brush with egg . place the pie in preheated oven and bake for 30 minutes or until golden and crisp . slice and serve hot with sauce and mash . enjoy . :-)
10. NOTE : a pie dish of any shape can be used , check the cup capacity by standing the dish on a level surface and measuring water into it . allow plenty of time for your pastry to thaw before using it . make sure the steak mix is completely cooled before adding it to the pastry . also you can add bacon , mushrooms , herbs in the cooking process to add to the flavor and variation of the pies . cheeses can also be added but on top of cooled mixture before lid goes on top. i added cheese to mine .

An Aussie icon, this classic pie is made with a shortcrust base and a rich beef mince gravy. Aussie Meat Pies are filled with beef and vegetables in a rich and delicious gravy. The entire family is sure to love this hearty and delicious comfort food! Find this Pin and more on A Family Feast Recipes by A Family Feast ®. Meat pies are a classic Australian icon, and with a flaky pastry exterior giving way to a beefy filling with rich gravy, it won't take long before the rest of the world loves them too.

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