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Posted by on 18 Nov 2016 in Featured, Meat, Ozpig |

Pork, Cider & Sweet Vegetable Casserole

Pork, Cider & Sweet Vegetable Casserole

Comfort food for cold, crisp days (or evenings) around a toasty Ozpig stove, writes Sandra Tate… So often simple is best, and this simple casserole/stew is a family favourite. Pork (in this case pork shoulder) is a very cheap option and takes much less cooking time to become super tender than cuts of stewing beef. I removed the rind and made crackling/pork scratchings so there was no waste from this 1kg pork shoulder joint. Vegetables may be a matter of taste so feel free to use your own favourite roots, I used red onions, carrots, parsnip, sweet potato, garlic cloves and Anja potatoes. A crisp, dry cider is good as the vegetables bring sweetness to the dish but it is a stew and I would save the good cider to drink with it, not to cook with! Peel all vegetables, including a couple of fat cloves of garlic, allowing at least 3 whole vegetables/person (don’t worry about the Anja potaoes, just rinse them). Prepare the onion, carrots, parsnip, sweet...

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Posted by on 15 Sep 2016 in Featured, Ozpig, Vegetable |

Eggs Ozpig

Eggs Ozpig

Campsite cooking doesn’t get any better than this, super delicious breakfast, or if you’re a light eater – lunch. Prepared in minutes, and cooked in minutes, on the Ozpig. This may well become a family favourite, as it is with us, writes Sandra Tate… The dish is essentially scrambled eggs but with a very tasty twist. It is cooked together with a base of fresh tomatoes, fresh ginger, garlic and a hint of chilli , and finally fresh coriander leaf. To do it justice the pan should not be crowded so it’s either breakfast for  one or two, or cook one pan after another!   For each person you will need: 2 eggs and  2 ripe tomatoes, chopped 1cm cube of fresh ginger, finely chopped 1 small clove garlic, peeled, crushed knob of butter pinch chilli flakes, salt, pepper fresh coriander Method: Heat a large non-stick frying pan on top of the Ozpig – work without heat reducer, and work fast (so make sure everything is ready chopped). Melt...

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Posted by on 17 Jul 2016 in Featured, Fish, Ozpig |

Trout, Pea and Mint Risotto

Trout, Pea and Mint Risotto

Fabulous end to a beautiful day – a quiet supper for one – cooked on my Ozpig, and enjoyed in the garden beside my Ozpig, writes Sandra Tate… And as this was for one, simply multiply quantities for however many you are. One pan cooking is ideal for the lovely little Ozpig, and with all ingredients to hand it is all ready to enjoy within 45 minutes. For a generous portion have 30g butter; 1 shallot, peeled & finely chopped; 1 clove garlic, crushed and finely chopped; 85g Arborio rice; glass of white wine; 500ml vegetable bouillon (you may not need all of it); 1 trout fillet, skin removed; 100g petit pois; sprig of fresh mint, finely chopped; 1tsp salt; black pepper; lemon juice to taste With Ozpig up and running, place the heat diffuser on the hotplate and gently melt the butter and sweat the shallot and garlic for a few minutes to soften to translucent. Now add the Arborio rice, and seasoning,  and stir to coat with...

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Posted by on 9 May 2016 in Featured, Meat, Ozpig |

Moroccan Lamb with Fragrant Mint & Lemon Couscous

Moroccan Lamb with Fragrant Mint & Lemon Couscous

The Ozpig has arrived and what a delight it is to cook on it! I used a black iron lidded pot but this is essentially a tagine recipe writes Sandra Tate… The Ozpig is a camper’s dream, giving both warmth and a hotplate on which to cook a surprisingly large repertoire of dishes; from breakfast fry up to kebabs, grills, steaks and one pot cooking, it covers them all. Today I popped a few bits of kindling, lit up and added logs and away I went with this fragrant dish. Moroccan Lamb with Fragrant Mint & Lemon Couscous – serves 3-4 For the early stages I placed my iron pot directly on to the hot plate – hot enough for me to firstly fry off 1 finely sliced onion; 3cm cube of peeled fresh ginger, finely chopped; 4 cloves garlic, peeled & finely chopped in a couple of tbsp olive oil. Once softened add 600g lamb shoulder, diced and turn to brown a little to seal; then add 1...

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