Most weekends during the winter months we try to cook at least one meal on the open fire or in our trusty camp ovens. It is a good way to relax, stay warm and spend time as a family. The camp fire brings us together and in the evenings it is a chance to watch the sunset, watch the stars as they emerge and discuss life and the universe!
Last weekend our chosen project was slow cooked beef cheeks with vegetables and fresh bread.
With the tools of the trade set up, the fire producing a steady supply of coals and the meat seasoned we spent the afternoon tending the meal and the fire as we went about the rest of our day.
My husband Terry is continually working on the art of getting the right amount of coals underneath and on top of the camp oven and over the years he has cooked us many delicious meals.
And after all the effort, in time, dinner is ready.
The beef cheeks were incredibly tender and the vegetables were full of flavour. With a glass of wine and the fire glowing we once again marvelled at the joy of cooking in the great outdoors.
Related link: http://www.aussiecampovencook.com
In a recent trip from Sydney via Innaminka to Alice we stopped for the night at Burkes Dig Tree and created our own culinary masterpiece which we called "Plains Rat Innaminka", to acknowledge the potential to use the local ingredient of lots of fat and shiny bush rats which visited our camp, though in fact we substituted chicken.
For the full story see Day 5 at :
http://beyondbeyond.com.au/Week-1.php
Stefano would be pleased with you.... beef cheek is one of his Favourites!!!
x