COOKING MADE EASY WITH Ozpig
(supplied by Jan & Lothar)

'cause the blokes all want to have a go!'

By the time we finish cooking there is usually a mob watching our Ozpig, this means making the same but smaller portions of finger food.

- CHICKEN OZ BALLS

500 grams of chicken mince
Small handfull of breadcrumbs
One egg
Couple of drops of sesame oil & soy sauce

Squish altogether and make the size balls you prefer

Add some sesame seeds to 2 handfulls of breadcrumbs and crumb balls

Husband to cook with a little olive oil, moderate temperature for 5 minutes either side.
Wife has a glass of wine

Serve with commercial dipping sauces eg. teriyaki, soy or sweet chilli

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- THAI FISH BALLS ON OZ

500 grams of fish, lightly cooked
Small handfull of breadcrumbs
One egg
Teaspoon of red curry paste
Pinch of ginger & chilli
Clove of garlic, squashed
Squeeze of lemon or lime

Squish all ingredients together, flour fingers and make small, flat balls.
Gently cook in olive oil, turning once for 4 minutes either side

Serve with dipping sauce made with lime juice, sweet chilli sauce and mint

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- OZ PRAWNS

Thread four to five uncooked prawns per stick
With a piece of bacon either end

Husband to cook, 3 minutes either side
Wife has glass of wine

Serve with garlic butter or garlic rice and lemon

Hint: Wet wooden sticks first and they won't burn

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- CAMP OVEN ROAST

1 Prepare your Beef, Lamb, Pork, chicken etc by making small incisions into the meat & placing sliced cloves of garlic into these cuts.

2 Peel & cut potatoes in half, & slice sweet potato portions to about same size as the half potatoes.

3 QUICK ROAST...Place camp oven with cake rack or trivet inside, over open firebox of the OZPIG to pre heat for about 5 to 10 minutes until very hot, then place the roast into the camp oven, dry, no oil or water required, & leave over the open fire box for about 10 to 15 minutes before placing the potato & sweet potato in with the roast.

We spray oil onto the spuds & sweet potato before putting them into the camp oven, but this is optional. Leave the camp oven over the open fire box for about another 10 to 15 minutes, then put the DIFFUSER between the camp oven & the open flames. Cook it in this position until to your liking if you want the QUICK ROAST, about another one to one & a half hours, or if you like the SLOW ROAST like we do, go to step

4 SLOW ROAST...Place camp oven with cake rack or trivet inside, over open firebox of the OZPIG to pre heat for about 5 to 10 minutes until very hot, then place the roast into the camp oven, dry, no oil or water required, & leave over the open fire box for about 10 to 15 minutes before placing the potato & sweet potato in with the roast. We spray oil onto the spuds & sweet potato before putting them into the camp oven, but this is optional. Leave the camp oven over the open fire box for about another 10 to 15 minutes, then put the DIFFUSER between the camp oven & the open flames.

Leave in this position for 30 minutes, then transfer camp oven to the side lower warming plate & make sure the camp oven body is in contact with the OZ PIG body as this allows enough heat transfer for the roast to continue slow cooking. Cook for a further 3 to 4 hours in this position rotating the camp oven 180 degrees every 30 minutes.

5 Times can vary according to size of roast & how many times you lift the lid on the camp oven to taunt your hungry friends.

6 Serving suggestions are: Setup chairs around the OZ PIG & carve roast straight from camp oven while enjoying a nice bottle of red or beer of your choice.

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- FIRE LIGHTING TIPS

Like all BBQ's as soon as the fire is lit, everybody wants to eat! As with all things in life if you want it to be perfect - you need to prepare. Depending upon the wood used, between 20-40 minutes are needed to get a good fire going - before starting the cook up.

BASE
Starting a small fire with paper and kindling - resist the temptation to use "wolf juice" - a few fire lighters will do the trick As the fire gets going, gradually add heavier wood without choking the fire. During start up it is advisable to leave the top open, this helps keep the smoke down.

COALS
Coals & more coals. The success to any BBQ depends on plenty of hot coals. It depends upon the wood that is used - some wood give good long lasting coals, Hardwoods like "Red Gum" etc, some burn down to ash with no heat, we like to use a combination of both timber and heat beads, pine cones are alsogood to use. Some city councils have banned wood in out side BBQ's and braziers.

This makes the use of Charcoal /Heat beads a viable alternative Use a pair of BBQ thongs so you don't burn your fingers also helps to keep them clean Once the BBQ plate has been swiveled back on top of the fire - we recommend that you keep the door slightly ajar

Email your recipies and tips to Assunta - ozpig@bigpond.com