CAMP OVEN COOKING IN AUSTRALIA (COCIA®)

Everyone wants to cook a roast meal in their camp oven.  I am no different.  A slow cooked piece of meat and roast vegetables in the meat juices take a lot of beating.  I have chosen a small lamb roast for this meal.  My local sells lamb rounds that are perfect for one or two people and it has no bone.  I always make the vegetables chunky as I like to place them in the camp oven the same time as the meat. 

I always use quality olive oil when camp oven cooking.  Place a sprinkle of oil on the bottom of the oven and then rub more all over the meat and vegetables.  I don't use a trivet unless the meat is fatty.  For extra flavour I sprinkle some dried rosemary and mint on the meat.

One trick I have found over the years is not to put to many coals under the oven as this can result in the juices drying out and everything burning to the bottom of the oven.  Also to get nice browned vegetables put extra coals on top for the last half an hour of cooking.

First photograph shows the beginnings with the coals burning down

The meat and vegetables ready to go in the oven.

In it all goes. Note the sprinkle of herbs

The lid on and the wait begins

All cooked and ready for the table

A bit of mint sauce and "How's that for camp oven tucker"