KAMPERS KITCHEN – APRIL 2003

For those going on the Gulf trip and hope to catch a barramundi or two,  here’s some recipes you might like to try.

BARRAMUNDI FILLETS

• 750 gram barramundi fillets

• 3 tablespoons of melted butter

• Juice of one lemon

• Salt and pepper to taste

• 2 teaspoons of finely chopped parsley

Catch and fillet a barramundi of legal size. Dry the fillets with paper towels. Place them on foil and shape the foil to hold any juices. Brush the fish fillets with butter and squeeze lemon juice over them. Season with salt and pepper and sprinkle with parsley. Cook the fillets on a BBQ or in a large camp oven with the lid on for around 15 minutes, or until the flesh flakes when tested with a fork. Freshly caught barramundi fillets are delicious cooked on a BBQ. 

An alternative is to mix up a nice thick beer batter, dip in the barramundi fillets and cook them in hot good quality olive oil until they are a crispy golden brown. Serve with a dash of lemon juice and freshly cooked chips.

And a  really great entrée for freshly caught barramundi is freshly caught and cooked mud crabs, served hot with fresh bread and butter and washed down with a chilled glass of chardonay or an ale or two off the ice.

Bewdiful absolutely bewdiful!

And if, by some remote possibility,  you don’t catch any barramundi or crabs, here’s some old bush drink recipes to console you.

IRISH CRÈME

• 1 cup of whisky

• 1 ¼  cups of fresh cream (canned cream will do)

• 2 large table spoons of chocolate syrup

• 3 eggs

• 2/3 can of sweetened condensed milk.

Beat the eggs. Add all the other ingredients except the cream and stir well. Add the cream and lightly stir into the whisky mixture. Great to sip while you talk about the ones that got away!

CRÈME de MENTHE

• 1 cup of sugar

• 1 cup of water

• 1 cup of brandy (more if you prefer)

• 1 teaspoon of green food colouring

• 1 teaspoon of peppermint flavouring.

Boil the sugar and water together for 3 minutes. Add the rest of the ingredients and mix well. Bottle and serve chilled. Goes well with leftover barramundi and crab

HOMEMADE KAHLUA

• 4 cups of water

• 4 cups of sugar

• ¼ cup of instant coffee (good quality and certainly NOT black and gold!)

• 1 quart (4 cups) of vodka. (any old vodka will do)

• 1 vanilla bean (a dash of vanilla essence will do if want to speed up the process)

Combine the water and sugar and boil for around 5 minutes. Add coffee and boil 5 minutes more. Remove from heat and add vanilla bean (or essence). Allow to cool. Add vodka. Bottle and let set for 2 – 3 weeks in a dark place. If you can’t wait to enjoy it then 2 – 3 hours will probably do. Goes well with anything any time.

Enjoy your camping and cooking

Kampers Kitchen

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