12/11/2021
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Caravan cookery

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  See more: Caravan cooking recipes

Warm up with these delicious dishes

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Your say

Do you prefer to eat inside the caravan or out on the pitch?

 

We take the caravan away all year so it really depends on the weather – but in general, we prefer to eat inside the caravan with the best crockery!

James Douglas

 

Even when it’s blowing a gale, you’ll still find us outside. You can’t holiday in the UK without braving a few storms!

Fern Buckley

 

The kids love being outside in the sunshine and tend to make a mess, so we’d always rather be barbecuing and eating on the pitch.

John Gill


Pork chops with caramelised grilled apples

Pork chops with Caramelised Grilled Apples

Photo courtesy of Campingaz

Ingredients:

  • 4 pork chops
  • 1 tsp vegetable oil
  • 2 tsp brown sugar
  • Pinch ground cinnamon
  • Pinch ground nutmeg
  • 2 tbsp unsalted butter
  • 2 apples, peeled, cored and sliced
  • Salt and pepper

Method

  1. Make sure to have the reversible griddle with the griddle side up before preheating the barbecue on high. When the cooking surface is hot, brush the pork chops lightly with vegetable oil and add salt and pepper to taste.
  2. Cook for five to six minutes on the grill, turning once to ensure even cooking. Place the cooked pork chops on the warming rack.
  3. In a bowl, combine the brown sugar, cinnamon, nutmeg and a pinch of salt and pepper.
  4. Melt the butter in a saucepan and stir in the brown sugar mixture and apples.
  5. Grill the apples on the barbecue until they become tender. Serve with salad leaves.


Chicken enchiladas

Chicken Enchiladas

Photo courtesy of Campingaz

Ingredients:

  • 4 chicken thighs
  • 100g cheddar cheese, grated
  • 5 soft tortillas
  • 1 tin sweetcorn
  • 1 tin kidney beans
  • 1 tin chopped tomatoes
  • 1 red onion, chopped
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tbsp tomato purée
  • 2 tsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • Salt and pepper

Method

  1. In a bowl, mix one tbsp of olive oil, one tsp chilli powder and half tsp ground cumin into a paste. Cover the chicken thighs in this mixture and let it marinate for a few hours or overnight.
  2. Heat one tbsp of olive oil in a saucepan and sauté a third of the garlic for 30 seconds before adding the chopped tomatoes. Cook for four to six minutes before adding the tomato purée, chicken stock, onion powder, oregano, half tsp of cumin and salt and pepper to taste. Cook over a medium heat for five minutes until slightly thickened. Blend until smooth and set aside for later.
  3. Grill the chicken and then shred.
  4. Sauté the onions in olive oil. Add the remaining garlic.
  5. Add the sweetcorn and kidney beans into the frying pan, plus salt and pepper to taste. Cook for three minutes.
  6. Take the tortillas and fill each one with the chicken and vegetable mix. Gently, but firmly, roll the tortilla around the filling and place seam-down into a cast iron skillet.
  7. Pour the tomato sauce over your enchiladas and sprinkle with cheese.
  8. Cook your enchiladas with the barbecue lid down for 8-10 minutes or until lightly browned.


Grilled pineapple

Grilled Pineapple

Photo courtesy of Campingaz

Ingredients:

  • 1 pineapple
  • 100g unsalted butter
  • 1 tsp cinnamon
  • 2 tbsp brown sugar
  • 200ml double cream
  • 2-3 tbsp rum

Method

  1. Use a griddle plate on your barbecue, we used the Attitude 2100 LX tabletop barbecue, and allow about five minutes for it to reach a good heat. Brush the plate with a little vegetable oil.
  2. Slice the pineapple into 2-3cm slices. You can leave the skin on for a more dramatic presentation or choose to cut the skin off before you grill.
  3. Place the butter into a small saucepan and melt on the griddle plate. Brush both sides of each of the pineapple slices with the melted butter, then sprinkle over the cinnamon and sugar on both sides.
  4. Place the pineapple slices onto the oiled plate and cook for four to five minutes on each side until nicely charred and the flesh starts to lose its firmness. Turn over and cook for a few minutes more on the reverse.
  5. Meanwhile, whip the double cream in a bowl until thickened and then stir the rum through the cream.
  6. Remove the pineapple from the grill and serve a couple of slices to a plate, with a dollop of the cream on the side and a dusting of cinnamon over the top.

Camping Kitchen 2 CV

Camping Kitchen 2 CV

Photo courtesy of Campingaz

A perfect double-burner stove for any family trip. It is a light and easily portable two-burner stove operating from compact Campingaz CV Plus cartridges. The slim design, with built-in carry grip, ensures space saving when packing your car or caravan.

The Camping Kitchen® 2 CV also features heat-resistant side panels with wide, enamelled steel pan supports that double as wind protection. Once your meal is finished, you can easily remove the pan supports for quick clean-up.

To discover more recipes that are perfect when you are cooking on your caravan tours, and to enter monthly competitions with great prizes, make sure that you follow Campingaz on Instagram @campingaz_uk

To see the full range, visit campingaz.com/uk


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