27/07/2022
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Caravan cookery in August in association with Campingaz

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  See more: Caravan cooking recipes

Enjoy world cuisine no matter where you’re pitched up

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In association with:

Camping Gaz Logo
 


Your say

Would you rather opt for a site with a bar or restaurant or rather cook yourself?

 

I love cooking and it’s only on holiday that I get a chance to properly do it so we always eat on the pitch.

Jenny Stainthorpe

 

There is no way I am cooking for my entire family when we’re away. We tend to go to the same site every year which has a great bar serving decent pub grub and everyone is happy.

Kate McGregor

 

More often than not, we choose a quieter site with less facilities which enables us to mix it up a little – eat out or stay in the caravan. Having a restaurant on site isn’t important to us.

Geoff Tomlinson


Grilled za’atar lamb chops

Grilled za’atar lamb chops

Photo courtesy of Campingaz

Ingredients:

  • 3 teaspoons of za’atar
  • 4 lamb chops
  • 100g couscous
  • 4 tbsp olive oil
  • Seeds from half a pomegranate
  • 1 large orange, zested and juiced
  • 1 lemon, zested and juiced
  • Large handful of coriander, finely chopped
  • Large handful of mint leaves, finely chopped
  • 1 tbsp chopped coriander
  • 1 tsp sumac
  • 3-4 tbsp crème fraiche
  • Salt and pepper

Method

  1. Sprinkle the lamb chops with za’atar. Ensure they are coated all over and then return them to the fridge for an hour to overnight so the flavours can infuse. Remove them from the fridge half an hour before you are ready to barbecue.
  2. Light the burner underneath the culinary modular grid on your Campingaz barbecue. Set to high and allow five minutes for it to reach temperature.
  3. While the barbecue is pre-heating, pour 125ml of boiled water into a heatproof bowl and add the couscous. Leave it to soak for 10 minutes.
  4. Meanwhile, drizzle a little olive oil over your spiced lamb chops and place them onto the heated griddle plate. Cook for five minutes on each side until nicely browned and the fat is starting to crisp. Remove to a warm plate, cover and leave to rest for five minutes.
  5. While the lamb is resting, finish making your citrus couscous. The couscous should now have fully absorbed the water. Fluff with a fork to separate the grains. Add both the zest and juice of the orange and lemon to the bowl, together with the chopped mint leaves and coriander. Season with salt and pepper and then give everything a really good mix.
  6. In a bowl, add a teaspoon of sumac to your crème fraiche and mix together well.
  7. Assemble your plate. Place a few spoons of the citrus couscous onto the plate, top with a couple of the lamb chops and then spoon over a generous dollop of the sumac sauce. Garnish with pomegranate seeds.


Paella

Paella

Photo courtesy of Campingaz

Ingredients:

  • 800g paella or risotto rice
  • 1 pinch saffron
  • 6 chicken legs
  • 1 chorizo sausage
  • 16 jumbo prawns
  • 1kg mussels
  • 500g squid or calamari, cut into strips
  • 1 onion
  • 1 shallot
  • 250ml white wine
  • 500ml chicken stock
  • 200g frozen peas
  • 6 artichoke heads
  • 1 red pepper
  • 1 lemon, cut into wedges
  • 1 bunch asparagus
  • Olive oil
  • Salt

Method

  1. Cut the chicken thighs into two pieces. Peel and finely chop the shallot and onion.
  2. Wash all of the vegetables. Dice the red pepper, cut the artichokes in half and chop the asparagus into 3cm-long pieces.
  3. Stir the chicken broth together with the saffron in one litre of warm water.
  4. Cut the chorizo into slices and fry on both sides in the Campingaz Culinary Modular Paella Pan or a frying pan without adding any oil or other fat. Drain and discard the fat that comes out of them.
  5. Pour a little olive oil over the chicken and sprinkle with a couple of pinches of salt. Fry it in the Paella Pan on medium heat for 10 minutes.
  6. When the chicken has browned, add the red pepper, onion, shallot and artichokes to the pan. Cook on a low heat for five minutes. Add the rice and cook for another three minutes.
  7. Add the white wine, stock and strips of squid. Cover the pan with a lid and cook on low for 10 minutes.
  8. Add the mussels, peas and asparagus, and then finish cooking for 10 minutes.
  9. Cover the jumbo prawns in a little oil and cook them on the barbecue or in a separate frying pan until pink. Add to the paella.
  10. Let the paella stand for five minutes and then serve with a lemon wedge.
 

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Basque burger with raspberry-beetroot ketchup

Basque Burger with Raspberry-Beetroot Ketchup

Photo courtesy of Campingaz

Ingredients:

  • 100ml raspberry vinegar
  • 1 tsp paprika
  • 1 bay leaf
  • 1 pinch Espelette pepper
  • 1 red pepper
  • 1 shallot
  • 200g Ossau-Iraty cheese
  • 6 burger buns
  • 6 burger patties
  • Sundried tomatoes
  • Baby spinach leaves
  • Olive oil

Method

  1. Prepare the raspberry-beetroot ketchup before you head to the campsite. Melt a knob of butter in a small saucepan. Add the raspberries, diced beetroot and 60g brown sugar. Cook for two to three minutes.
  2. Add the raspberry vinegar, paprika, bay leaf and Espelette pepper and let stew for 15 minutes, making sure to stir often so the mixture does not stick to the pan.
  3. Blitz everything with a hand-held blender then pass through a sieve to get rid of the raspberry seeds. Let this cool and then put it in a jar to take with you to the campsite.
  4. At the campsite, dice the red pepper and shallot. Sauté the shallot in a little olive oil in a frying pan or on a plancha. Add the diced peppers and 20g of brown sugar. Cook over a low heat for about 15 minutes and then put aside in a bowl until you assemble your burger.
  5. Finely slice the Ossau-Iraty and slice the buns in two. Toast the buns, if preferred, and then cook the burgers to taste.
  6. Assemble the burgers. Add the sundried tomatoes and red pepper and shallot mix, and top with cheese slices. Place your burger patty on top with baby spinach leaves and a dollop of raspberry-beetroot ketchup.

Campingaz Party Grill 600

Campingaz Attitude 2go CV

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.

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.

To see the full range, visit campingaz.co.uk


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