When the mob starts complaining about having the usual steak or bangers on the hot plate, and the baked beans have exhausted their popularity in the camp, here are some alternatives. I can usually get a good response and pass myself off as some sort of a cook with these, at least until the next morning.
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Roast Pig in a Pit:
 'Don't know where this came from but the beauty of this is that you get a lot of drinking time while it cooks.
Ingredients:
A small pig - cleaned
A couple of onions
A couple of sweet potatoes
Half dozen spuds
A splash of worchestershire sauce
A couple of cloves of garlic - crushed, chopped (or granulated)
A few drops of tabasco sauce
Method:
Dig a pit a bit bigger than the pig and a couple of feet deep. Light a fire in it and burn for about 4 hours producing a good bed of hot coals.
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Slice up all the veges and stuff them inside the pig. Then rub over the pig with the worchestershire and tabasco sauce, and sprinkle with garlic.
Wrap up the pig in foil, then a whole newspaper (2 if it's the NT News), and tie with baling twine. Place inside a soaking wet hessian bag and put directly on the coals.
Quickly put a piece of tin over the top (fits in the hole) and back fill with more hot coals. Shovel plenty of dirt over the top - about a foot deep, and seal off any leaks where smoke may be escaping.
Leave for 4 or 5 hours then dig it up.
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Southern Fried Magpie Goose:
This has got to be the simplest and quickest way of getting a good feed of goose.
Ingredients:
2 or 3 magpie geese - filletted
75g bag of Southern Fried Chicken coating mix.
Method:
Slice the goose fillets like snitzels - about a quarter inch thick. Empty contents of the coating mix bag into a larger plastic bag and put the goose pieces in 1 or 2 at a time and shake around, giving an even coating.
Put onto a hot, well greased barbeque plate and cook for about 3-4 minutes each side. That's it!
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Nielsen's Magpie Goose:
A bit of a variation on the original "Goose ala Neilsen", very tasty.
Ingredients:
Magpie goose fillets - any quantity
Apples
Milk (powdered is okay)
Bacon strips
Method:
Soak goose fillets in milk for 24 hours, this takes the game flavour away. Cut large pockets into the fillets and stuff with chopped up apples. Wrap with bacon strips.
Cook slowly in a medium heated camp oven for about 20 minutes. Or you can wrap in foil and cook in the coals, or on a hot plate. The end result is amazing.
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Wetherby Damper:
Well sort of, it's a bit fancier than the usual damper anyway.
Ingredients:
1 kg self raising flour
1 tbls mixed herbs
1 clove of garlic - chopped
Salt to taste
2 tbls margarine
quarter cup of milk
1 cup beer (don't waste any XXXX, use someone elses)
water
Method:
Mix flour, herbs, garlic, margarine, salt, milk and beer into a dough, adding water to achieve a spongy consistency.
Put the mixture into a well greased, hot camp oven. Place the camp oven over hot coals and shovel some more coals over the lid. Bake for approximately half an hour.
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Pumpkin Scones:
This recipe came from an Aussie traveller at Kings Creek Station, in Central Australia. I've used it may times.
Ingredients:
Half cup sugar
1 tbls boiling water
2 tbls margarine
1 egg
1 cup mashed pumpkin
2 cups self raising flour
Method:
Mix ingredients into a dough. Bake in a hot camp oven for approximately half an hour.
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