This recipe is derived from a recipe, ‘Fisherman’s Seafood Chowder Pie’ published in Jo Clews book, ‘Australian Camp Oven Cooking’. We have taken the original chowder and scone topping recipes and made a few alterations, which we believe improves the end result and creates a dish with more serves to satisfy the masses. The original recipe had 500g of seafood marinara mix which we have increased in varying amounts from 1kg to 2kg depending on the number we’re seeking to serve. For this recipe we will provide the ingredients and methods for a 1kg seafood marinara mix which should serve at least 10. You will need a 12” camp oven. If you upsize to 2kg then look to use at least a 13” camp oven.
1kg seafood marinara + 1 piece Atlantic salmon (about 200g). The addition of the salmon is optional and of course you could use another fish if you wish.
1 large onion + 2 long red chillies + 4 cloves garlic – all fine dice/chopped.
2 medium potatoes + 2 carrots – fine dice
300ml cream + 1 cup milk
Season = black pepper + salt to taste
450g SR flour + half teaspoon salt + 1 tablespoon finely chopped flat leaf parsley + 3 tablespoons butter + 2 eggs + 3/4 cup milk.
Preheat your camp oven – all the heat is under for now, nil on the lid. For this I normally light 25 to 30 beads so I have an ample supply to commence the cook. Place at least 12 under and around the perimeter of the oven. You want to pre-heat to enable you to cook and soften the onion + potato + carrot. Allow at least 10 minutes to pre-heat the oven.
Once you’re satisfied the oven is at temp add 1 to 2 tbs oil + onion. Let this cook for a few minutes to absorb some of the heat then add the chilli (seeds and all) and garlic, cook this for 2 minutes. Now add potato and carrot. Cook for about 15 minutes or until the carrot is soft.
Add fish, marinara mix, cream, milk and seasoning. Bring to a gentle simmer and maintain for 15 to 30 minutes – stir occasionally. The liquid amount should be correct – remember the scone has to sit on top so we don’t want a soup.
You may have to move some heat around but don’t allow the simmer to get to a boil. If too hot move the heat to form a perimeter around the oven – nil under.
Once the simmer is reached, give some thought to lighting some extra heat beads as you will need heat to place on the lid to cook the scone topping. I light at least 20. If you’re cooking using a fire then make sure your fire is generating enough coals to finish the cook.
PREPARATION & PLACEMENT:
Mix together flour, salt and herbs. Then rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Beat the eggs and milk together.
Combine with the flour mixture to make a soft dough.
Turn the dough out onto a floured board and commence to shape and either pat or roll out to make a disc. You have a choice here. You can make the disc large enough to place directly on top of the chowder or you can use a 50mm scone cutter to cut from the disc to place on top of the chowder. I press the disc out until it is roughly the size of the oven and then cut scones from the disc. We usually end up with about 25 scones. Keep using the offcuts – reshape and keep cutting.
As you cut the scones move into place on the floured board so they’re ready for placement on top of the chowder. You can lightly flour the top of the scones if you wish.
Once you’re satisfied the chowder has cooked sufficiently remove from the heat and place where it is convenient to now place the scones on top of the chowder. Commence placing the scones around the outside and work towards the centre.
Whilst the Sous Chef places the scones on top of the chowder I commence to load the camp oven lid with heat beads.
Scones are now in place.
Place the pre-heated lid on the camp oven. You always have choices. You can place the oven back on the heat or choose not to. If you place back on the heat, make sure it is very gentle.
At 15 minutes have a look at the scones. If not sufficiently browned and you choose to place back on the heat then remove completely away from heat and load some more heat on the lid if necessary. You will have to judge this.
The topping should be nicely browned, depending on heat from between 15 and 25 minutes.
Serve with chopped parsley, lemon wedges and some parmesan cheese.