Delicious and easy to make: recipes to inspire you

Page contents

• Meals to cook in your caravan
• Caravan cooking equipment
• About Caravan magazine

In association with:

Chicken and halloumi flatbreads with ranch slaw and lemony garlic dressing

Photo courtesy of Campingaz

Ingredients:

• 250g halloumi
• 250g chicken breast
• 4 flatbreads
• Half a pointed cabbage, finely shredded
• Half a red onion, very finely sliced
• 1 large carrot, roughly grated
• Handful of coriander, finely chopped
• 3-4 stalks of oregano, leaves only
• 1 tsp sumac
• 2 tsp paprika
• Zest and juice of half a lemon
• 3 garlic cloves, crushed
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• Olive oil
• Salt & pepper

Method

1. First, make your dressing by combining the lemon zest and juice in a bowl with the garlic, two tbsp of mayonnaise, and salt and pepper to taste. Mix well.
2. Make the slaw by putting the cabbage, red onion, carrot, coriander, mustard, remaining mayonnaise, and one tbsp of olive oil in a bowl, and mix well. Season with salt and pepper to taste.
3. Chop the chicken and halloumi into bite-sized chunks. Add the oregano and two tbsp of olive oil to the halloumi. Rub the chicken with the sumac, paprika, two tbsp of olive oil, salt, and pepper.
4. Turn on one of the burners on your camping stove and set it to a high heat. Place a small skillet over the hob and preheat for a minute. Add a drizzle of olive oil to the pan then place the halloumi into the pan. Cook for two to three minutes until golden-brown before turning and cooking for another two to three minutes. Remove to a warm plate and keep covered.
5. Wipe the halloumi pan clean of any debris, oil a little and then add the chicken. Cook for three to four minutes and then turn and cook for a few minutes more. Ensure that the chicken is cooked right through (it should appear white on the inside). Once cooked, remove to a warm plate and keep covered.
6. While the chicken is cooking, light the burner underneath the griddle plate and set it to high. Place your flatbreads onto the plate and cook for a minute or two on each side to warm them and give them some colour. Serve hot and enjoy!

Grilled trout with summer salad

Photo courtesy of Campingaz

Ingredients:

• 5 fresh trout
• 1 lemon
• 3 tbsp sunflower oil
• 2 handfuls of rocket
• 3 handfuls of mixed salad
• 2 oranges
• 1 grapefruit
• 1 handful of kalamata olives
• 6 tbsp olive oil
• 1 tbsp Dijon mustard
• 3 tbsp wine vinegar
• 1 tsp honey
• 1 pinch of chilli
• Salt
• White pepper

Method

1. Make three diagonal slits on both sides of fish, no more than 0.5 cm deep. Then season the trout with salt and pepper, sprinkle with lemon juice and brush lightly with sunflower oil.
2. Heat the grill to a medium heat and cook the fish for 10-15 minutes, turning occasionally. When cooked, the meat should come off the bone nicely, but should not be dry.
3. While the fish is cooking, cut off the orange and grapefruit rinds and cut the flesh into segments.
4. Place them in a bowl and add the olives, rocket and mixed salad leaves.
5. In another bowl, combine the olive oil, Dijon mustard, wine vinegar, honey, chilli and a pinch of salt and white pepper to make a salad dressing.
6. Toss the salad in the dressing and serve alongside the grilled trout.

Two cheese and rocket panini

Photo courtesy of Campingaz

Ingredients:

• Baguettes
• 100g sun-dried tomatoes in oil
• 2-3 handfuls of rocket
• 250g Brie
• 200g Emmental
• 50g softened butter

Method

1. Cut the baguettes into halves.
2. Cut the cheese into thin slices and place them on the lower halves of all baguettes.
3. Slice the sun-dried tomatoes and place them into the baguettes with the rocket. If you are worried that the rocket will wither too much, add it to the baguettes right at the end.
4. Close the baguettes and gently rub the softened butter all over the outside.
5. Place baguettes on a medium-hot grill, close the lid, and leave to cook. If you press them down slightly on the grill, you will get a nice pattern.
6. After a couple of minutes, turn the baguettes over so that they toast nicely on both sides.
7. When the cheese is fully melted, take the baguettes off the grill and cut in half before serving.

Campingaz Party Grill 600

Photo courtesy of Campingaz

Cook up a variety of al fresco meals with the Party Grill 600.

This clever stove is the perfect caravan companion, and allows you to grill, griddle, barbecue, pan cook and the lid even doubles up as an oven so you can cook pizza! It operates off Campingaz cylinders, or other cylinders (with appropriate regulator), and all packs away into a handy carry bag.

 

Get Caravan magazine from just £9.99

Caravan magazine has been inspiring caravanners for more than 90 years! Every monthly issue is packed with caravan travel inspiration, the best sites to stay on, caravan road tests, reviews and buying guides, plus top technical advice.

Caravan’s fully searchable digital library gives you access to the latest issues, plus every edition of Caravan since February 2013.

Subscribe today!  

 

Expert Caravan advice to your door!

Caravan magazine has been inspiring caravanners for more than 90 years! We have grown to become a leading authority on caravans, the caravan industry, caravan lifestyle, campsites and caravan travel destinations. We know what our readers want – and that's to make the most of their caravans and their holidays!

Want to know more about Caravan magazine?

About Caravan magazine  

Back to "General" Category