RANGER NICK
Bush Cooking with
Ranger Nick's Ol Man Stew
Pork Rack in camp oven
Veggie Bake in dutch oven
Camp Oven Bliss Bombs
Baked Paw Paw in camp oven
Ranger Nick's Damper

Welcome to Ranger Nick's Fan Club

Here you can access the free weekly recipe, that Ranger Nick shares on the Great Weekender with Danny P. Hoyland on
River 94.9FM radio each Saturday morning between 7am and 9am. 

 
River 94.9FM radio 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Did you miss the broadcast on Saturday 16 December 2017?
 
Here is Ranger Nick's suggested recipe for Christmas 2017:
 

Boozed Turkey

Ingredients


1 Turkey
2 Shallots
2 cups of orange juice

1 cup of sweet red wine
3 Tbsp of cranberry jam 


Method

Set the bird bottom up into the camp oven. Cut shallots and chuck them into them into the insides of the turkey. Add the cranberry jam, 1 cup of orange juice and 1/2 cup of sweet red wine and give a little stir. Pour the remaining orange juice and red wine over and around the bird. Cook on high heat for 1/2 hour per kilo.

Serve with Potato Croquettes (mash boiled potato, mix in an egg, form into little balls, coat with breadcrumbs and deep fry until golden brown). 
 
"Get it Indaya"
 
 
 
Chocolate Pudd'n'  Chocolate self saucing Pudding in the camp oven
 
 
Ingredients
 
1 cup S/R flour
4 tbsp cocoa powder
1 1/4 cup brown sugar
100g melted butter
1/2 cup of milk
1 beaten bumnut
1 3/4 cup of boiling water
 
 
Method
 
Mix flour, 2 tbsp cocoa powder, 1/2 cup sugar in a bowl. Gradually add milk, butter and egg until all is well combined. Pour into greased camp oven. Mix remaining sugar and cocoa powder and sprinkle over the batter. Gently pour hot water over the cake mix. Bake it on moderate heat for approx. 35 min.
Serve with cream or ice-cream. Or BOTH.
 
 
 
MERRY CHRISTMAS TO YOU AND ALL THE BEST FOR THE FESTIVE SEASON. ENJOY!
 
 
 
 
 
 
 
        
 
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