15/10/2021
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Caravan cookery

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  See more: Caravan cooking recipes

Get the grill on and enjoy these delicious dishes pitchside!

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Your say

What was your favourite childhood dish?

 

My mum’s Sunday roast was, and still is, the best thing I’ve ever tasted. No matter how hard I try, it never tastes as good when I do it.

Martha Crowley

 

I always loved egg and soldiers and my brother and I would have it every Sunday in front of the TV. Simple but delicious!

Gregory Martin

 

When I was a kid, we’d go to this great pub near my gran’s house and they did the best sausage and mash. It probably didn’t taste as good as I remember, though, nostalgia will do that!

Celia Crowley


Lamb dopiaza

Lamb Dopiaza

Photo courtesy of Campingaz

Ingredients:

  • 300g lamb leg steaks cubed
  • 2 onions diced
  • 1 tsp cumin seeds
  • 1 tbsp curry powder
  • 1 tin chopped tomatos
  • 1 garlic clove minced
  • 1 tsp chilli flakes
  • 75g spinach
  • 50g fresh coriander
  • 1 beef stock cube
  • 1 tbsp coconut oil
  • 4 tbsp natural yoghurt
  • Rice to serve

Method

  1. Heat the coconut oil in a large frying pan and begin to fry the onion until it starts to soften and become translucent.
  2. Add the lamb and cook on a medium heat for four minutes, stirring every now and again.
  3. When the lamb is almost cooked, add the chilli flakes, garlic and dry spices. Stir until the garlic is cooked but be careful not to let any of the spices burn.
  4. Add the tin of chopped tomatoes and then crumble in the stock cube.
  5. Cook the curry sauce through for a few minutes until the lamb is definitely cooked. Stir in three tablespoons of yogurt and take it off the heat.
  6. Sprinkle your lamb dopiaza with the chopped coriander and serve with rice. If you are using a double-burner camping stove you can cook the rice at the same time as the curry.


Banana French toast

French Toast

Photo courtesy of Campingaz

Ingredients:

  • 3 large eggs
  • 2 bananas
  • 225ml whole milk or dairy-free alternative
  • 1 tsp caster sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 8 slices bread
  • Chocolate spread
  • 2 tbsp butter
  • Icing sugar

Method

  1. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt together.
  2. Pour half of the mixture into a baking tray and arrange four slices of bread in a single layer over the egg mixture.
  3. Slice the banana into 1cm-thick pieces and place them on the bread.
  4. Spread the chocolate over one side of the remaining four slices of bread before placing them on top of the bread with the egg mixture on it.
  5. Pour the remaining egg mixture over all the bread and let it stand for five minutes.
  6. On your camping stove, melt the butter in a frying pan over a medium heat. Remove each sandwich from the egg mixture and toast until golden brown on both sides. Dust with icing sugar to serve.


Mexican street corn

Mexican Street Corn

Photo courtesy of Campingaz

Ingredients:

  • 4 corn on the cobs
  • 1 tbsp olive oil
  • 1 red bell pepper
  • 1 medium avocado
  • 1 lime
  • 1 tbsp sour cream
  • 1 tsp mayonnaise
  • 100g feta cheese or cotija cheese
  • Fresh coriander

To serve:

  • Tenderstem broccoli
  • 2 courgettes
  • 200g halloumi

Method

  1. Preheat your barbecue (we used the Attitude 2go CV) on high. Meanwhile, brush the corn on the cobs all over with olive oil.
  2. Cook the corn on the cobs until lightly charred. Then, slice the corn off and put it in a bowl.
  3. Cut the red bell pepper in half, removing the seeds and stem, and grill for three3 minutes with the skin down. Then, chop the pepper into 2cm pieces and add them to the bowl with the corn in it.
  4. Chop your avocado into 2cm cubes and add this to the bowl.
  5. Cut your lime in half and squeeze the juice over the salad. Add the sour cream and mayonnaise, and mix everything together so that the sauces are evenly distributed.
  6. Crumble feta or Mexican cotija cheese on top of your salad and add the coriander to finish. You can serve with cooked
    broccoli, courgettes and halloumi.

Campingaz Party Grill 400 CV

Campingaz Party Grill 400CV

Photo courtesy of Campingaz

A powerful and versatile stove that offers the choice of five different cooking surfaces.

Choose between pan cooking, barbecuing on the cooking grid, a reversible grill and griddle plate and the lid even doubles up as a wok for making tasty noodle dishes.

The Party Grill 400 CV is powered by compact and portable CV300+ and CV470+ gas cartridges for ultimate convenience.

How to set up your dream kitchen  


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