While we were away though I did manage to capture some camp cooking. I have to say cooking on on open fire in the middle of the bush is sometimes a challenge. The hardest thing was controlling the heat of the fire.. lol!! So there was some improvising done. Cooking on a stove top would have been a lot easier but probably not as much fun.
Saying this, cooking Boston Baked Beans with Sausages was interesting - but producing such a comforting meal made it all worthwhile. I know the kids will want this again for breakfast when we return to civilisation.
Boston Baked Beans with Sausages
ProPoints per serve: 5
600 grams extra lean beef chipolata sausages
2 brown onions, finely chopped
1 garlic clove, crushed
1 red capsicum, diced
1 tablespoon sweet paprika
1 tablespoon dried oregano
2 x 400 gram tins baked beans
2 x 400 gram tins diced tomatoes
freshly ground black pepper
Spray a camp oven or heavy based saucepan with cooking spray. Add sausages, onions and garlic and cook over a hot part of the fire (or high heat) until sausages are sealed and onions start to soften. Add capsicum, paprika and oregano and cook for a further 2 minutes.
Stir in the beans and tomatoes. Move to a cooler part of fire (or lower heat) and simmer for 10 minutes, stirring occasionally. Season with salt and freshly ground black pepper.
Serve with toast if desired.
(click here for a printable version of this recipe)