Camp oven cooking has long been a favourite pastime of the Australian culture. And not surprisingly, the results can be exceptionally delicious and filled with flavour!

We came across this mouth-watering recipe from Andrew Dwyer, The Cast Iron Cook, found in Bob Hart’s column in the Herald Sun. This is the perfect recipe when camping or having a backyard BBQ this summer.

Cajun Bush Spuds

Recipe by Andrew Dwyer

Ingredients:
(Cajun spice mix)
2 tablespoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
½ teaspoon sweet paprika
1 teaspoon cumin

Method:
Place the camp oven on the Heat Beads^® BBQ briquettes. Add 4 tablespoons of extra virgin olive oil and fry 6 cloves of crushed garlic for a few minutes. Add 2 tablespoons of tomato paste, 1 tablespoon of Cajun spice mix and keep stirring.

Add a handful of washed kipfler potatoes, stir well in the mixture, season and close the lid.

Shovel a layer of Heat Beads^® BBQ briquettes on the lid and bake for 45 minutes, stirring occasionally. And voila! Delicious camp oven spuds ready to serve.