But it's been a long drive, and we're hungry for a feed. So first thing's first...
it's time for some bush cookin.
♪ Cookin'. Gonna make us some food now ♪
If you're going to go on a trip, like a good outback trip, you know up north somewhere,
big camping holiday. I reckon you gotta do a roast in a camp oven. Now I at least do
one roast when I go away on one of my trips each year. So whether it be pork, beef, or
you could do a chicken. I'm gonna do a pork roast, but you really gotta put some effort
into the old pork. You don't want to just slap the old pork in the camp oven. You want
to put a bit of effort into it, and I'll show ya how to do that. So we're gonna actually
cut it, or score it, as they say. So you grab a knife like that, and we're just going to
score it up. Make a few horizontal lines if you like. Don't cut the rope otherwise it'll
all fall apart. What I'll do now is get some herbs. What do we got here? We got some rosemary.
We got some thyme, just whatever you think you can find in your tackle box. Okay so I've
got some ground coriander here. I'm going to shove that on top as well. Now, my favorite,
and you can't forget it, is garlic. So I've got some fresh garlic in here in a squeezy
tube. And I'm gonna shove that on top as well. What I want to do is, I want to try and massage
that into the flesh. Don't be afraid to get your hands dirty and massage the flesh. You
can smell those flavors as you're doin' it. Those herbs have got some really potent flavors.
Alright, now you've got those herbs all massaged in, we're gonna get a lot of salt on top.
And we put the salt on top, because that's what will make the top all crispy and give
you that crackle. So what I'll do is, I'll put a bit of oil on top. And then I'll go
and put some oil in the camp oven. Now my camp oven's been sitting on the coals already.
So let's take it over to the camp oven and whack her in.
So you want to get a bit of
oil in there first. Oh the camp oven, very hot, look at that, real hot. You don't want
it that hot. So we're gonna back it off a bit. Leave him out over here.
Flaming camp oven, we call that one.
Nah, we still got a flaming camp oven. Those coals are a bit hotter than I thought.
There we go, that's a bit better.
This will help sear the bottom of the old pork.
And there we go, I'm gonna give that about an hour. Keep checkin' it
as you go. But I'm gonna go and prep a few veggies, and they'll go in with about 20
minutes to go. I'm gonna kick back, and enjoy that sunset.
Camp oven cooking has its advantages. Just whack it in, and sit back and enjoy the scenery.
Now that we've got the old pork roasting away in the camp oven, now it's been goin' for
about, I don't know, about twenty minutes to half an hour. So, we're gonna get the veggies
prepared. What I've got is, I've got some carrot got some potato, sweet potato, some
onions and some pumpkin, and I'm gonna add a few bits and pieces to it. And I'm gonna
chuck in a few cherry tomatoes. So I'm gonna get some salt, and we'll get some herbs and
stuff, and we'll dress it all up with a little bit of oil as well. And that will help us
give it some good flavors as we roast up our vegetables. Now you'll need a bowl, something
to chop up with and away we go. A bit of the old onion. Potato. Sweet potato, always goes
down well. There we go. So that's the veggies all done. Now I'm gonna stick a few cherry
tomatoes on top. We've got a bit of garlic powder here, so I'm gonna chuck that on top.
A bit of salt. A little bit of ginger adds to different flavor, of course we got some parsley.
Now we're gonna mix them in, with a little bit of oil, so a little bit of olive oil we're
gonna drizzle that over the top, and then we're gonna mix all those ingredients together.
And away we go. Just so we got those flavours running right through our veggies. And there
you have it, those veges now are ready to pop into the camp oven, twenty minutes, everything
should be ready to go and serve up. And that should be ready in about twenty minutes to halfa.
There we go. Absolutely beautiful lookin'
pork roast and veges, it's even got little bit of crispy crackle on top. Now one of the
good tips I learned when I'm dealing with camp ovens and fire is to get yourself welding
gloves, heavy welding gloves like that, and have that in your camp oven bag. Let's get
the veggies out, and get some veggies out, put em' round the edges, now that there, is
what you call a roast pork, with cracklin' nicely marinated, you see how it's opened
all up and all those juices just come flowin' outta that beast. Nice, nice cooked roasted
veggies there with the special little cherry tomatoes and the onion. It tastes absolutely
brilliant. So remember if your gonna go out in the bush or on your next campin' trip,
take the camp oven and grab yourself a roast, just get it off the butcher or off the shelf
at the local supermarket, do yourself a roast mate, cause it tastes as good as it looks.
Well I'm gonna have some, kick back in front of the fire. Now where's my plate?