Caravan cookery in July in association with Campingaz

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Get the grill on and gather the tribe for a meal together

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• Your say
• Grilled halloumi and watermelon salad
• Squid with spring onions and smoked paprika dressing
• Smoky sausage and bean breakfast bowl
• About Caravan magazine

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Grilled halloumi and watermelon salad

Photo courtesy of Campingaz

Ingredients:

• 1 watermelon
• 2 x 250g blocks halloumi
• 1 red onion sliced
• ½ tsp cinnamon
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 50ml white wine vinegar
• 1 tsp salt
• 1 tsp sugar
• Fresh basil to serve

Method

1. Mix the vinegar, salt and sugar in a bowl, add the sliced red onion, mix and put to one side.
2. Cut the watermelon and halloumi into one-inch cubes.
3. Soak wooden skewers in cold water for 30 minutes and then alternately thread the halloumi and watermelon onto the skewers.
4. In a small bowl, mix the cayenne pepper, cinnamon and black pepper together. Sprinkle this mixture over the skewers, pressing it into them.
5. Preheat your barbecue to a medium-high heat, allowing a few minutes for it to reach full temperature.
6. Grill the skewers for two-three minutes each side.
7. To serve, remove the halloumi and watermelon from the skewers and combine with the red onion. Roughly chop the fresh basil and sprinkle on top.

Squid with spring onions and smoked paprika dressing

Photo courtesy of Campingaz

Ingredients:

• 1 bunch spring onions, washed
• 650g squid, beak, quill and membrane all removed and cleaned
• 125ml olive oil
• 25ml sherry vinegar
• 1 tbsp smoked paprika
• 1 shallot, peeled and chopped
• 1 garlic clove, peeled and roughly chopped
• Salt and pepper

Method

1. Light the burners underneath the culinary modular grid and the griddle plate on your Campingaz barbecue (we cooked this on the Attitude 2100 LX). Set both to a high heat and allow for them to reach full temperature. Brush the cooking surface with oil.
2. Add 100ml of olive oil, the sherry vinegar, shallot, garlic clove and smoked paprika in a blender and whizz together until it forms a smooth purée. Season and spoon the dressing into a bowl.
3. Brush the spring onions with olive oil and season well. Place onto the preheated griddle plate and cook on each side.
4. Meanwhile, chop the squid so that you have the tentacles and hood in separate pieces and rub with olive oil and season.
5. Ensure that the modular grid is very hot and place the squid pieces onto the grill. Turn over after two-three minutes to cook the other side and remove as soon as both are charred.
6. Place half of the spring onions onto one plate and half of the grilled squid on top. Drizzle over a tablespoon of dressing. Repeat for the second plate and enjoy!

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Smoky sausage and bean breakfast bowl

Photo courtesy of Sian Lewis

Ingredients:

• 3 sausages
• 1 chorizo sausage, chopped into rounds
• ½ white onion, chopped
• Handful vine tomatoes
• 400g tin butter beans
• 400g tin borlotti beans
• 500g passata
• 1 tsp smoke paprika
• 2 tsp mixed herbs
• Hot sauce
• Wild garlic
• Farmhouse bread
• Olive oil

Method

1. Preheat the barbecue for about five minutes before putting the sausages, chorizo, onion and tomatoes on one side of the grill.
2. On the other side, infuse the olive oil with the herbs by heating gently in a cast iron pan.
3. Add the beans to the pan along with the passata, smoked paprika and a generous slug of hot sauce.
4. Add the grilled sausages, onions and tomatoes when they’re done, and let everything bubble away gently for five minutes.
5. Roughly chop your wild garlic and scatter this over the top of the breakfast bowl. Serve with big chunks of farmhouse bread.

Campingaz Party Grill 400 CV

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.

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.

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.com/uk

Visit the Campingaz website  

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