‘Gools & Thommo’s Recipe’

What to do when someone gives you a big old pumpkin?

Cut a hole in the top and scoop out all the seeds.

Throw in some chopped onions, grain mustard and turmeric.

Add a good splosh of olive oil.

Sit the top back on and bake it for 3 hours OR 2 hours in a slow camp oven.

Place the pumpkin on some screwed-up tin foil so it doesn’t burn on the bottom.

Serve with big blobs of sour cream YUM!

NB: You can also add some 5 star beef or chicken mince to the mix.

Gool’s Famous Bush Damper

What you will need!

  • A good camp fire to get some red hot coals
  • 1 big camp oven
  • 1 big bowl
  • A wooden spoon
  • 2 KG’s Self Raising Flour
  • 2 cans of WARM beer
  • 1 can of COLD beer

Add 1 KG of flour to your bowl add 2 warm beers (shake the cans as you pour, this froth helps keep the damper light)

Use some of the other KG of flour to add a 1cm depth of flour to the bottom of your camp oven. Sprinkle a little on the walls of the camp oven too.

Now mix the flour and beer in as best you can with the spoon then slowly add the balance of the flour to create a good consistency.

You will need a little of the 3rd can of beer to finish off the mix, making sure that all the flour pulls away from the bowl walls .

At this stage you need to get in with your hands and gently squeeze the dough to ensure there is no dry flour. Make sure it is not too wet or too dry.

There is no kneading required as this will make the damper too heavy and dense.

Now the left over beer ‘The COLD one’ you can drink it! This is why you don’t use 3 WARM beers 😉

Make a ball with the dough and sit it carefully in the camp oven on the flour bed and sit it aside to prove. The longer the better!!

When your coals are ready. Dig a small shallow hole near your fire the size of your oven and cover the bottom of the hole with coals.

Sit your camp oven on top of the coals and cover the camp oven lid with coals as well. Leave it like this for 30 minutes.

Now refresh the coals under the oven and add some fresh coals to the lid then sprinkle some coals around the outside base of the camp oven.

Leave it like this now until you can smell the beautiful fresh bread smell. It should be ready within 10-15 minutes.

45min is the normal cooking time but the heat in your coals will be the decider. It is all about the smell.

Now that bed of flour will stop it from burning on the base and it can be easily scrapped off with a knife before serving up.

Until you get used to the ‘smell’ you can use a skewer to test the bread. If it sticks to the skewer it needs a little longer.

‘Well cooked’ perfectly it should sound hollow when you tap it.

Next cut yourself a slab of damper and add lashings of real Butter and Golden Syrup. Mmmmmm!!!

Damper does toast up great the next morning too.

ENJOY!

‘Gools & Thommo’s Kimberley Adventure Secret Recipe’

Sticky Korean Beef

Cooking in the Kimberley for 16 guests has always been a fun challenge to come up with new and exciting recipes to Wow our Adventure Wild guests. One of our favourites that everyone enjoyed was our Sticky Korean Beef. 

Now that we have time, we can share the secret recipe with you all.

Recipe for 4 people

  • A good splosh of extra virgin Olive Oil in your pan
  • Add 1kg of 5-star lean beef mince
  • Add 1 cup of dried fried onions or shallots (fresh onions make it too wet)

#Cook this all off until the mince turns brown

First secret ingredient:

  • 2 packets of microwaveable black rice (do not microwave it)

Break up rice in the bag first then add it straight to your pan. As it cooks it will take the extra moisture out of the pan and the mince should then be looking quite dry.

Second secret ingredient:

  • 1/2 jar of Hoisin sauce 240g (this is sweet and savoury and coats all the black rice)

Third secret ingredient:

  • 1/2 jar of BaiShanZu XO Mushroom sauce ‘fragrant garlic’ 210g
  • 1/2 jar of BaiShanZu XO Mushroom sauce ‘five spice’ 210g

# These are in the Asian section in Coles & (add the aromatics and smokiness)

  • Next add 1 packet of Moist Flake Coconut 225g (this will soak up bit of the moisture added by the above sauces)

NOW For the Fresh Vege – you can use what you like here.

  • 2 cups of green beans chopped small 
  • 2 cups of asparagus or broccolini chopped small
  • 2 cups of green or red capsicum chopped small

# The vegies being cut small do not need to cook to long as they are better if they remain a little crunchy.

Fourth secret ingredient:

  • Add Capilano Hot Chilli Honey (honey with a kick) to taste 

Or

  • ½ jar of KanTong Sweet Soy and Garlic cooking sauce

Now you can get creative & add 

  • ½ cup of chopped dried sundried tomatoes
  • 1 jar of well drained capsicum strips
  • add a good handful of fresh chopped mint

Give it all a good final stir and serve over fluffy basmati rice – YUM!