Jan 27

Written by: Chesleigh Editor
27/01/2012 2:33 PM 

    

This was the result of some very hard work by our lovely group of boys during their summer camp and of course their dedicated leaders. They started with nothing and sourced their timber and stone to build the shelter, cooking place and even the bush dunny. Of course this was as well as learning to ride horses, ride and walk to various picnic spots and enjoy the pool and the pool table!

The final night was dedicated to 'secret men's business' at the Outpost and they cooked their own dinner. Apparently this was so delicious that I have included the recipe for "Outpost casserole' here.

2 legs lamb, cubed into about 2 cm pieces (Don't be too precious about this and remove only the outer membrane and leave some fat for flavour and richness.)

4 onions, 4 sticks of celery, 6 carrots all very roughly cut into quite large pieces.   

 1 sprig of rosemary and 4 bay leaves.

Enough red wine to marinade the whole lot and a squirt of BBQ sauce

Salt and pepper.                                                                                                      

This was cooked for about 4 hours in 2 camp ovens with an occasional top up of liquid to stop drying out. The final casserole was thickened with cornflour in water.

This quantity served 20 hungry boys with potatoes baked in the coals and whole corn cobs too.

I'm sure it would work in the conventional oven.