Road trip recipe contest results

Ingredients

400g steak x 1 ( plus a mixed salad of any sort)

Method

season steak, hot grill and cook

Ingredients

4 x sausages, can Mexican beans, chopped tomatoes, jalapenos to taste, grated cheese, lettuce, avocado, corn chips, sour cream

Method

BBQ your snags, cut into bite sized pieces. Heat beans in Billy, add to bowl with snags. Top with remaining ingredients & enjoy. Best eaten in a large bowl. Add anything else you have at hand

Ingredients

* 4 large tortillas * 1 cup shredded cheese (cheddar or Mexican blend) * 1/2 cup diced bell peppers * 1/2 cup chopped spinach * 1/4 cup diced red onion * 1/4 cup corn kernels (optional) * 1 tbsp olive oil * Salsa or sour cream for dipping

Method

1. Heat a non-stick pan over medium heat. 2. Place a tortilla on the pan and sprinkle half with shredded cheese. 3. Add a mix of veggies on top of the cheese. 4. Fold the tortilla in half and cook for 2-3 minutes on each side, until golden brown and cheese is melted. 5. Remove from the pan, let cool slightly, and roll tightly. 6. Slice into pinwheels for easy snacking and pack with a side of salsa or sour cream.

Ingredients

2kg lamb shoulder diced into 2 inch cubes, tzadziki sauce, sliced lettuce, 50g dried lemon myrtle, 1 Litre Extra Virgin Olive Oil, juice from 2 lemons and as many wooden skewers (soaked for 30 minutes) as required. Options: Fresh pita bread, sliced onions andtomatoes

Method

In a large non reactive container, place olive oil, lamb shoulder, dried lemon myrtle and lemon juice. Cover and refrigerate overnight. Day of serving, thread lamb onto skewers, slowly barbecue until cooked through to desired temperature. If using, heat pita bread on each side (approximately 30 seconds), plate 1 pita bread, some lettuce, tomato and onion, serve un-skewered lamb and top with tzadziki sauce.

Ingredients

4 tables spoons peanut butter, 1/2 tablespoon oil, 2 teaspoons sugar or to taste, cooked instant noodles or pasta, chopped steamed vegetables (any available), any type of meat or tofu if prefered.

Method

1. Dice the meat or tofu and fry till cooked, boil the instant noodles or pasta, steam the vegetables. Mix the ingredients in a bowl and serve on a plate. In a separate bowl mix peanut butter and oil and sugar and mix well. Pour on top of the dish as a sauce.

Ingredients

1/2 Chorizo 1 Cup Shredded chicken thigh (or prawns if that's your thing 1 Cup dry white wine (or Chicken broth if you've drank the wine) 1 Cup Aborio rice 1 Cup of veggies of your choice. My faves are tomato, capsicum and red onion. 1 tsp Tumeric 1/2 Salt 1/2 Pepper Tin foil

Method

When it comes to camping, it's all about relaxing without the hassle of a long clean up. That's what makes this meal so perfect, it's prepped, cooked and eaten in the foil! Toss all ingredients into two layers of tin foil (very important to ensure your meal cooks evenly whilst ensuring it doesnt ending up at the bottom of the fire). Wrap tightly to ensure you remain all wine, juice and flavour. Finally, toss it amongst the fire coals for approx. 1hr. That's it, couldn't be simplier and easy to modify for those picky eaters (read kids). No clean up, easy to prep, modifiable with any ingredients you have on hand, and best of all its cooking whilst you are kicking back at the fire.