Lunch and Dinner

To describe the taste of goat it is similar to mutton (old sheep). A gamey flavour that is complimented beautifully with the red wine marinade sauce. The success with this roast is the type of red wine you use, top quality favourite red wine is a winner!

• Ingredients:
• Roast leg of goat
• 2 garlic cloves, crushed
• ¼ tsp freshly ground black pepper
• 1 tsp salt
• 1 cup quality red wine
• pinch of dried rosemary
• ½ cup barbeque sauce
• ½ cup rice bran oil
• 2 Tbl cornflour

Place roast into a double large freezer bag. Mix all the marinade ingredients together and pour into freezer bag. Roll the roast around to be fully covered by marinade. Leave in refrigerator for 3 to 6 hours before cooking. Turn over the roast occasionally. Reserve the marinade to make a sauce.

Seal roast in frypan or camp oven 5 mins each side. Place trivet under roast, throw in veggies and cook for 1 hour in a 180 degrees oven. Allow to rest for ten minutes after removing from oven.

Place 2 Tbl of cornflour in a shake and pour container with the marinade. Pour into a medium heat fry pan and stir until thickened. Serve with roast.

Camp Oven: Place trivet under roast after browning each side, put coals on top and bottom.

Be aware different ovens vary with cooking times, check after 1 hour and cook an extra 30 minutes if needed. If using the camp oven on a gas stove you may need a flame diffuser to keep the flame low for an hour of cooking.

Ingredients:

• 425gm tin tuna in spring water
• 1 pkt baby spinach
• 1 onion
• 1 capsicum
• ⅓ cup cream
• ½ cup parmesan cheese
• 8 eggs
• ¾ cup long grain rice
• Salt ‘n’ Pepper

Line spring form cake tin with glad bake paper. Cook rice as per packet instructions.

Dice onion, capsicum, & spinach finely. Fry onion & capsicum till soft. Add spinach, cook until wilted. Drain and flake tuna, stir into veggies and rice. Pour mixture into base of cake form. Whisk eggs, cream & parmesan together, pour over veggie mix. Tap tin on bench to get rid of bubbles. Bake 1 hour at 180 degrees.

Dream-Pot: Prepare ingredients as above. Use small pot for Tuna rice bake, bring to boil and simmer 5 mins as double boiler on stove. One hour minimum in Dream-Pot.

Because of the way leeks are grown they are usually gritty inside the leaves and need careful cleaning. Trim top and roots off leek, slit length wise down the middle, makes it easier to wash out the layers.

Ingredients: Serves 8

• 2 Tbl butter
• 1 large leek finely sliced
• 1kg sweet potatoes peeled & diced
• 2 ltr hot water
• 5 tsp chicken stock powder
• ½ cup cream
• Salt & pepper to season
• A little extra butter

Melt butter in a pot, add leek, and cook on low heat until soft. Do not brown. Season with salt & pepper; add hot water, sweet potatoes and chicken stock. Bring to boil for 10 minutes. Cover and simmer for 30 minutes. For a delicious creamy soup puree’ with stick blender, then stir in cream.

Handy Hint: Sprinkle some finely diced leek before serving.

Dream Pot Method

In large inner pot – coat sweet potato & leek in butter. Let stand over low heat for 5 minutes, stirring occasionally. Add chicken stock powder & 2 ltrs boiling water. Boil gently for 10 minutes on reduced heat. Transfer to Dream pot for 45 minutes min cooking time. Puree’ soup with stick blender, and then stir in cream. Keep warm in Dream pot until ready to serve.