Rastus cooking thread......YUM

[rastus2571]

I ain't to bad on the barby tools or in the kitchen. I tried this one tonight in the home oven and have done it before over the coals whilst camping. New wife loved it.

Here goes.....

Enough porterhouse or round steaks per person. At least an inch thick. I had 3 steaks.
Cut steaks down sides to form a pocket.
Shove in there what you want.

I put in sliced onion,tomato,capsicum,cucumber,zucchini,mushroom,c oon cheese slice,garlic paste and seasoned steaks with mint sauce,mixed herbs (mastercraft in a jar) and salt and pepper over the outside before wrapping in foil. You can even fold the sides of the foil up to make a tunnel to chuck an egg in too if you want. I have tried this also. Fill the foil to bursting point if you want. Not all the food has to be inside the steak.

When wrapping in foil leave a bit of an air pocket.
Preheat oven to 220 degrees. Over the coals about 10-15 minutes does it.
Put packages into oven for about 1/2 an hour. Check on it as you go.
When you get it out make sure you have 2 slices of nice fresh bread and butter on the plate to put your feed on and soak up the juice.

Grab knife and fork and whatever other condiment (solid or liquid) takes your fancy.
Sit in comfy chair.
ENJOY. And expect requests for seconds or thirds or fourths.

[bruggz351]

[furkew]

i cooked up a meal tonight for the missus for MDay out of one of our many Jamie Oliver cookbooks, but after reading this thread I think it might be a very good modified meal for out on the trails.

The modified recipe would be as follows:
ingredients (to feed 4).
800g new potatoes/small washed spuds (or even easier tiny taters)
600g cherry tomato's
12 pieces chicken thigh boned (you can buy vacuum packed at woolworths)
sea salt & fresh ground pepper
red wine vinegar
olive oil
bunch of fresh oregano

how to prepare:
boil the spuds until almost ready. pour off water and give them a slight squeeze to break the skin/outer
fry the chicken thighs in a pan after rubbing in some olive oil and sea salt & ground pepper until browning slightly.
pour boiling water over the cherry tomatoes and leave for a minute. (prick the outer skin with a knife before) If you peel the toms afterwards it releases more flavour, but not essential.

Once the spuds, chicken and tomato's are ready, throw them into a dutch oven with a bit more olive oil, the oregano finely chopped, a good dash of red wine vinegar plus some more sea salt & fresh ground pepper and toss it to carefully mix the flavours.

Put it in the coals for 40 minutes tossing just once to mix the flavours.

Im off to the high country for a weekend wheeling in less than 2 weeks, and I think i'll be giving this one a try again.

[furkew]

as an afterthough, you could easily add garlic puree or maybe even chille puree if you fancy a bit of extra flavour/spices.

[wes]

Originally Posted by rastus2571

I ain't to bad on the barby tools or in the kitchen. I tried this one tonight in the home oven and have done it before over the coals whilst camping. New wife loved it.

Here goes.....

Enough porterhouse or round steaks per person. At least an inch thick. I had 3 steaks.
Cut steaks down sides to form a pocket.
Shove in there what you want.

I put in sliced onion,tomato,capsicum,cucumber,zucchini,mushroom,c oon cheese slice,garlic paste and seasoned steaks with mint sauce,mixed herbs (mastercraft in a jar) and salt and pepper over the outside before wrapping in foil. You can even fold the sides of the foil up to make a tunnel to chuck an egg in too if you want. I have tried this also. Fill the foil to bursting point if you want. Not all the food has to be inside the steak.

When wrapping in foil leave a bit of an air pocket.
Preheat oven to 220 degrees. Over the coals about 10-15 minutes does it.
Put packages into oven for about 1/2 an hour. Check on it as you go.
When you get it out make sure you have 2 slices of nice fresh bread and butter on the plate to put your feed on and soak up the juice.

Grab knife and fork and whatever other condiment (solid or liquid) takes your fancy.
Sit in comfy chair.
ENJOY. And expect requests for seconds or thirds or fourths.

My kitchen staff used to do the same thing but was so lazy, she would just put all the crap on top of the steak, cover it with alfoil and bung it in the oven.
Making a 'pocket' in the steak seems a much better idea.
I will show this to the good-for-nothing bludger and hopefully she will lift her game

[Magnum PI]

Originally Posted by furkew

i cooked up a meal tonight for the missus for MDay out of one of our many Jamie Oliver cookbooks, but after reading this thread I think it might be a very good modified meal for out on the trails.

The modified recipe would be as follows:
ingredients (to feed 4).
800g new potatoes/small washed spuds (or even easier tiny taters)
600g cherry tomato's
12 pieces chicken thigh boned (you can buy vacuum packed at woolworths)
sea salt & fresh ground pepper
red wine vinegar
olive oil
bunch of fresh oregano

how to prepare:
boil the spuds until almost ready. pour off water and give them a slight squeeze to break the skin/outer
fry the chicken thighs in a pan after rubbing in some olive oil and sea salt & ground pepper until browning slightly.
pour boiling water over the cherry tomatoes and leave for a minute. (prick the outer skin with a knife before) If you peel the toms afterwards it releases more flavour, but not essential.

Once the spuds, chicken and tomato's are ready, throw them into a dutch oven with a bit more olive oil, the oregano finely chopped, a good dash of red wine vinegar plus some more sea salt & fresh ground pepper and toss it to carefully mix the flavours.

Put it in the coals for 40 minutes tossing just once to mix the flavours.

Im off to the high country for a weekend wheeling in less than 2 weeks, and I think i'll be giving this one a try again.

Sounds like you might be camp cook for the weekend

[layback40]

I do the same with the pocket & put prawns in it.
Have also done it with mushrooms.
Can do a similar thing with pork but use apple or pineapple.