Tag: recipe

Comforting Camp Stew – Next-Level Campfire Cooking

Camping is a favourite family tradition in North Queensland. No matter the season up here, it’s perfect weather to gather up the tent or clean the caravan, relocate all the camping gear and prepare for days of relaxation and fun in the great outdoors. Sometimes, what can make or break a camping trip is the food! We know how hard it can be to prepare and cook good meals when camping (we’ve been there), and as much as we love the old favourites, we also love variety. So, to help us all ‘mix it up’ and ‘up our campfire cooking game,’ try out this minimal but tasty recipe for comforting camp stew. 

Comforting Camp Stew

This delicious, warming and hearty meal can be made in an oven or pot over coals or fire. You will need several ingredients, but you definitely won’t regret making it! You can also choose between different vegetable options to personalise the recipe to your taste.

Ingredients: 

2 carrots

1 brown onion, thinly sliced

2 potatoes

1 Tbsp oil

750g beef stew meat

2 Tbsp tomato paste

400ml beef stock

1 tsp oregano

2 garlic cloves, crushed

1 – 3 Tbsp plain flour for thickening sauce

Salt and pepper

Other optional vegetables: peas, corn, green beans, root vegetables such as parsnip, mushrooms

Method:

Heat the oil in a pot over medium high heat. Cook the beef until brown.

Add chopped onion and garlic and cook for roughly five minutes. Then add the tomato paste.

Stir in the stock, then add the potatoes, carrots and oregano. Cook until vegetables are softened (20 – 45 minutes), adding the flour until sauce reaches desired thickness.

Add salt and pepper.

Read more of our camping blogs here. 

 

 

Fondue – Interactive Desserts for the Family

Fondue comes from the French word “fondre”, which means “to melt”. It started out as dipping bread into melted cheese, but is often used as a dessert by melting chocolate. You can use fruits for a healthier dessert or use marshmallows and biscuits to step up the sweetness.

Cheese fondue:

You can use whatever cheese you want, though it’s better to make this fondue with creamy, buttery cheese that will melt smoothly.

Ingredients

500g Gruyere cheese

1 garlic clove

300ml dry white wine

1 tbsp plain white flour

French bread/baguette (crusty)

Method

Cut bread into small cubes and set aside. 

Half the garlic and rub onto the inside of the pot.

Heat over medium heat. Pour in the wine.

Once wine is simmering, start grating cheese into the pot slowly.

Once cheese has all melted, add flour.

Serve immediately. Poke bread pieces with skewers and use these to dip the bread into the cheese.

Chocolate Fondue

350g dark chocolate

200ml thickened cream

Pieces of fruit – your choice of strawberries, pineapple, raspberries.

And/or 200g marshmallows

Method

Melt the chocolate in a pot over medium heat.

Once melted, stir in the cream and mix well.

Stir for a further 2 – 4 minutes, making sure the fondue is heated through.

Skewer fruits and/or marshmallows then dip them into the chocolate.

You can find more food blogs here, with great winter dinner recipe ideas. 

 

Pan-Roasted Chicken and Vegetables

Ingredients

2 tbsp olive oil
4 Lenard’s chicken thighs
1 bulb garlic
1 zucchini, sliced
1 red onion, sliced
8 cherry tomatoes
½ pumpkin, sliced
1 tbsp parsley
1 tsp rosemary
1 tsp thyme
Salt and pepper, to taste

Method

Preheat oven to 220°C and oil a baking tray or oven-safe pan.

In a small bowl, mix together the parsley, rosemary, thyme and salt and pepper. Lay out the chicken thighs on a plate, drizzle with oil and sprinkle half of your herb mixture over, making sure to coat both sides of the chicken.

Lay the chicken out on the baking tray, and arrange the vegetables around the chicken thighs. Sprinkle with the other half of your herb mixture. Cut a garlic bulb in half horizontally and place on the baking tray in between the veggies. Place baking tray in oven and bake until the chicken is golden-brown and the vegetables tender; about 35 minutes, turning halfway.

Remove baking tray from oven and serve hot. Enjoy!

PASTA ALLA PUTTANESCA

PASTA ALLA PUTTANESCA

This pasta alla puttanesca recipe is so simple, yet so flavourful.

Ingredients

¼ cup extra virgin olive oil
2 400g cans pureed tomatoes
3 garlic cloves
2 tbsp capers
2 cups cherry tomatoes, halved
½ cup black olives, halved and pitted
1 tsp dried oregano
½ tsp crushed red pepper flakes
2 tbsp chopped fresh parsley
500g dry spaghetti
Grated parmesan cheese, to taste

Method

Heat the olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, then add in the tomato puree, olives, capers, oregano and crushed red pepper flakes. Simmer the sauce over medium-low heat until thickened.

Bring a pot of water to the boil and salt it. Add the pasta and cook until al dente. Drain and return to the same pot, adding the sauce, cherry tomatoes and parsley. Toss over low heat until the sauce coats the pasta.

Sprinkle the pasta alla puttanesca with parmesan cheese and serve.

Matthew’s Tip: To make this recipe a bit punchier, add three or more minced anchovy fillets.

Fb Calanna Whole Health Pharmacy
www.calannapharmacy.com.au

TASTY BUTTER CHICKEN

TASTY BUTTER CHICKEN

This super easy and super yummy butter chicken makes for the perfect weekday meal.

Ingredients

1 tbsp oil
1 tbsp butter
1 onion, diced
1 tsp ginger, minced
3 cloves garlic, minced
3 Lenard’s chicken breasts, cut into chunks

1 400g can tomato puree
1 tsp garam masala
1 tsp paprika
1 tsp turmeric
1 tsp cumin
½ cup Greek yoghurt
Salt and pepper, to taste

Method

Place the yoghurt, garlic, ginger, garam masala, turmeric and paprika into a bowl. Stir in the chicken until evenly coated, and refrigerate for an hour.

In a saucepan, heat the butter and oil over medium-high heat. Add the onion and cook until softened. Add the chicken mixture and cook, stirring frequently, until the chicken begins to brown.

Add the tomato puree, cover and bring to the boil, reduce heat to low and let it simmer until thickened, stirring occasionally.

When the mixture has thickened, it’s ready to eat. Serve with hot rice and naan bread.

Tip from Lenard’s: Add a little chilli powder to give this recipe a spicy kick.

Meet the Local Owners:

Visit Lenard’s Chicken in Redlynch and say hello to local owner Allison, or head on down to Lenard’s Chicken in Raintrees and speak to local owner Suria.

Lenard’s Redlynch, Shop T32 Redlynch Central Shopping Centre, 20 Larsen Road, Redlynch Q 4870
Lenard’s Raintrees, Shop T2 Raintrees Shopping Centre, Alfred Street, Manunda Q 4870

DOROTHY’S ONE POT POT-AU-FEU

A one pot dish that makes two courses and can be served the next day. The aroma of this dish is sure to stimulate your family’s appetite.

Ingredients

1kg boneless beef chuck,
trimmed of fat
500g marrow bones
8 chicken legs
2L chicken stock
5 fresh stalks of thyme
1 medium onion
1 celery heart
1 leek
400g waxy potatoes
250g swede
4 carrots
2 bay leaves
2 whole cloves
Salt and black pepper

Method

Put the beef, chicken and bone into a large heavy bottom pot and cover with the stock. Cut the vegetables into large chunks and add vegetables to the broth.

Add remaining ingredients and simmer for 4 hours skimming off the fat and adding more stock if needed.

Serve the broth as a soup and the remaining ingredients as the mains. Serve with a crusty French stick and a paste of garlic, parsley, lemon and chopped macadamia nuts to add an Australian touch.

Dorothy’s tips:

Can be served the next day or the broth used to flavour rice and pasta dishes.

This recipe can also be cooked in a pressure cooker.

P 0488 096 110
www.dorothydietitian.com.au