22/09/2021
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Caravan cookery in association with Campingaz

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  See more: Caravan cooking recipes

Knock up some delicious dishes to delight the whole family this month

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Strawberry clafoutis

Strawberry Clafoutis

Photo courtesy of Campingaz

Ingredients:

  • 200g fresh strawberries
  • 2 large free-range eggs
  • 130ml whole milk
  • 130ml double cream (plus more to serve)
  • 75g granulated sugar
  • A pinch of salt
  • 30g cornflour

Method

  1. Light the burners on one side of your barbecue and pre-heat to about 190°C.
  2. Generously grease the inside of a tin with butter and sprinkle with granulated sugar.
  3. Wash strawberries under cool water and drain in a colander. Remove the stalks and cut the berries into halves or quarters lengthwise. Place them at the bottom of the prepared tin.
  4. In a mixing bowl, combine the cornflour, sugar and salt. Add the whole egg and the beaten yolk, and mix with a hand whisk.
  5. Incorporate the milk, double cream, and mix until you obtain a smooth batter. Once you have this you can pour the mixture over the strawberries.
  6. Place the tin on the opposite side of the barbecue to the lit burners and bake for 35-45 minutes until it is puffy and golden brown.
  7. Serve warm or cold with a splash of double cream.


Thai red curry with beef and aubergine

Thai red curry

Photo courtesy of Campingaz

Ingredients:

  • 350g beef steak
  • 2 onions
  • 2 cloves of garlic
  • 2 bell peppers
  • 2cm of ginger, minced
  • 1 lemongrass stalk
  • 5 tbsp red curry paste
  • 400ml coconut milk
  • 1 tbsp sugar
  • 50ml water
  • 1 lime
  • 1 tbsp fish sauce
  • Fresh coriander
  • Salt
  • Pepper
  • Coconut oil for frying

Method

  1. Make sure that the steak has been removed from the refrigerator about 30 minutes in advance of cooking.
  2. Cut the aubergines lengthwise, score the flesh slightly in a diamond pattern and sprinkle with salt.
  3. Place the aubergines in a colander and drain in the sink for 30 minutes.
  4. Peel and chop the onions. Peel and finely chop the garlic. Remove the stem and seeds from the peppers and chop the flesh. Peel the ginger and grate it. Remove the outer leaf of the lemongrass, then break the stem in half.
  5. Pat the steak dry and cut into 1 or 2cm strips. Heat the wok on high, add a little coconut oil and fry the meat all over. You only need 1-2 minutes for this. Then remove the steak from the wok and set aside for later.
  6. In the remaining oil, fry the onions, garlic, bell peppers, ginger and lemongrass for 3-5 minutes.
  7. In the meantime, rinse the aubergines well under the tap, remove the greenery and cut the flesh into cubes.
  8. Put the aubergines in the wok and fry on all sides for 2 minutes. Then add the red curry paste and heat for 1 minute.
  9. Pour in the coconut milk, together with 150ml of water and the sugar, bring it all to the boil. Then turn the heat to medium and let it simmer for 15 minutes.
  10. Add the fried steak to the curry during the last 5 minutes and let it cook further. Stir a few times in between to prevent burning.
  11. Finally, season the curry with the fish sauce, 1-2 tablespoons of lime juice and some fresh coriander. Don’t forget a little salt and pepper. Serve this Thai red curry with some boiled rice.


Paneer skewers with charred cos lettuce and cucumber raita

Paneer skewers

Photo courtesy of Campingaz

Ingredients:

  • 150ml natural yoghurt
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of garam masala
  • 250g paneer, cut into 2.5cm cubes
  • 2 tablespoons of vegetable oil
  • 1 red onion, cut into squares
  • 1 red pepper, cut into squares
  • 1 green pepper, cut into squares
  • 1 cos lettuce
  • 1 teaspoon of cumin seeds
  • Salt and pepper to season

For the cucumber raita:

  • 150ml natural yoghurt
  • Half a cucumber, peeled, deseeded and coarsely grated
  • Handful of mint leaves, chopped

To serve:

  • A handful of pomegranate seeds
  • A handful of coriander, chopped
  • 2-3 tablespoons of mango chutney

You'll need:

  • 3-4 skewers (if using wooden skewers, be sure to soak them for an hour before assembling the kebabs)

Method

  1. Pour the yoghurt into a bowl and then add the ground spices together and stir everything together well. Season.
  2. Dice the paneer into cubes and then add them to the bowl of yoghurt. Mix gently so that all of the cubes are covered in the spiced yoghurt. Marinate for a couple of hours in the fridge.
  3. Light the barbecue burners and set to a medium heat and allow about 5-10 minutes for them to reach temperature. Brush the grid with a little vegetable oil.
  4. Slice the onion and peppers, aiming to make the pieces of a similar size to the cubes of paneer. Assemble the kebabs, by carefully threading a cube of the marinated paneer onto the skewer, then alternating with the peppers and onion, then again with the paneer.
  5. Make your cucumber raita. Place the grated cucumber into a sieve and push firmly into the mesh of the sieve to release the water from the cucumber. You want to squeeze as much liquid as possible. Spoon into a bowl, season with a little salt and add the yoghurt and chopped mint. Mix everything together well.
  6. Place the skewers onto the oiled, heated griddle plate. You should be aiming to cook each ‘face’ of the paneer cube and so turning the skewer three times to cook evenly all over.
  7. Cut the lettuce vertically in half, brush each cut side with a little oil and sprinkle over the cumin seeds. Place them cut side down onto the oiled griddle plate and grill for 4-5 minutes. Flip onto the other side and cook for a few minutes more.
  8. Assemble your plate. First, cut the stem end away from the lettuce, and divide the leaves up between the plates, spreading them over the base of each plate. Pull the cooked cheese and vegetables from the skewers and scatter them evenly over the lettuce leaves. Sprinkle over the pomegranate seeds and coriander and spoon dollops of cucumber raita over the top.

Campingaz Attitude 2go CV

produce box

Photo courtesy of Campingaz

Attitude 2go brings barbecue pleasures to all who want to stay flexible!

This tabletop barbecue pairs sleek styling with pioneering precision cooking, all within a compact, portable package, perfect for cooking on trips and when at home.

Intuitively designed for effortless barbecuing, it benefits from perfectly even heat distribution and operates with Campingaz CV Plus gas cartridges.

How to set up your dream kitchen  


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