Our favourite recipes to cook in the Charmate Cast Iron Camp Oven
With the Charmate Cast Iron Camp Oven, your camping meals automatically go from lowkey to gourmet. One of the best features of a cast iron camp oven is that there’s really no limit to what you can cook in it. From simmering, to baking, to roasting, the only limit is your imagination!
Check out some of our favourite recipes to whip up in your own Charmate camp oven.
1 leg of lamb, approximately 2kgs
6 sprigs of rosemary, chopped
⅓ cup olive oil
1L chicken stock
6 cloves of garlic, peeled but left whole
Salt and pepper
6 potatoes, chopped
2 cups of water
Preheat your cast iron camp oven. Place the leg of lamb in the cast iron camp oven on top of a Charmate trivet and coat it in the olive oil and rosemary and then add the stock. We use a trivet when cooking meat in our camp oven to stop the meat from sticking to the bottom of the cast iron oven. Cover and cook for 1 ½ hours.
Add the potatoes, garlic and water and cook for a further 1 ½ hours, or until the lamb is cooked to your preference.
4 chicken thighs, skin on
1 cup prunes, chopped
1 cup olives, pitted and halved
½ cup dry white wine
¼ cup red wine vinegar
¼ cup capers
6 cloves garlic, roughly chopped
2 tbsp dried oregano
2 bay leaves
4 tsp brown sugar
1 tsp salt
1 tbsp olive oil
In a large bowl, combine all ingredients except the brown sugar and oil. If you have the time, refrigerate it overnight, otherwise 2 hours will do. Keep it in an ice chest for travelling.
Prep your campfire. You’re aiming for a high heat of about 220℃ to effectively brown the chicken.
Place your trivet inside the camp oven and heat 1 tbsp of oil in the camp oven. Once the oil is hot enough, remove the chicken from the marinade and sprinkle brown sugar over the skin side of each thigh before cooking. Brown the thighs skin side down until the skin is crispy and a deep golden brown, around 6 to 8 minutes. Flip to brown the other side for 2 minutes.
Remove the camp oven from the heat. Pour the marinade over the chicken and pop the lid on. Bake for 30 minutes.
Serve with rice or couscous and enjoy!
1 ½ cups self-raising flour
1 cup brown sugar
2 tsp cinnamon
Pinch of salt
4 ripe bananas
½ cup softened butter
1 egg, beaten
Whisk together the flour, sugar, cinnamon and salt and then prepare the campfire.
Add the bananas to a bowl and mash them with a fork until smooth. Then add the butter and egg and combine. Next, mix the dry mixture in with the wet ingredients.
Line your cast iron camp oven with baking paper so your mixture doesn’t stick to the bottom. Pour the batter in and then close the lid and cook for 30 minutes. You can check whether the cake is ready by inserting a skewer down the middle. If it comes out wet, it will need a little more cooking. If this is the case, leave it in for longer and be sure to check it at 5 minute intervals.
Get your own Charmate Cast Iron Camp Oven from Gasmate today!