08/04/2022
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Caravan cookery in May in association with Campingaz

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  See more: Caravan cooking recipes

Get fired up with these exciting recipes to please all the family

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In association with:

Camping Gaz Logo
Photos courtesy of Campingaz


Your say

When touring abroad, what food and drink do you have to take with you?

 

Yorkshire Gold, jumbo porridge oats and Marmite

Jane Rees

 

Yorkshire Tea and Oxo

Bonnie Mitchell

 

Gin and Fever Tree tonic

Andrew Hislop


Soy tuna steaks

Soy tuna steaks

Photo courtesy of Campingaz

Ingredients:

  • 2 tuna steaks
  • 4 tbsp soy sauce
  • 4 pak choi
  • 1 tsp ras el hanout
  • 6 chestnut mushrooms
  • Vegetable oil
  • Sesame seeds

Method

  1. Marinate your tuna steaks and mushrooms in the soy sauce for 30 minutes.
  2. With the plancha side of the grill up, preheat your barbecue on high for five minutes.
  3. While you wait, chop the pak choi in half lengthways.
  4. Pour a splash of the vegetable oil on the cooking surface and then add the tuna and mushrooms. You should cook the tuna for one minute each side for rare and two minutes each side for medium.
  5. In the last minute of cooking, put the pak choi on the barbecue with the cut side down and let it slightly char.
  6. Serve hot with a sprinkle of sesame seeds.


Pork chops with crushed bean pesto

Pork chops with crushed bean pesto

Photo courtesy of Campingaz

Ingredients:

  • 400g baby potatoes
  • 2x 300g pork chops
  • 200g frozen baby broad beans
  • 3 garlic cloves, finely chopped
  • Juice and zest 1 lemon
  • Olive oil
  • Salt and pepper
  • Mint leaves, roughly chopped

Method

  1. Light both burners and preheat barbecue for five minutes.
  2. To make the pesto, add the frozen broad beans to a pan of boiling salted water and cook for three minutes. Drain, plunge into cold water, then squeeze the broad beans from their skins.
  3. Fry the chopped garlic in olive oil for a couple of minutes. Tip the beans into a food processor, along with the garlic and oil from the pan. Add the zest and juice of half a lemon. Pour in 5–6 tablespoons of olive oil, season and blend until smooth.
  4. Cook the potatoes for about five or six minutes in hot water in a saucepan until tender. Drain and pat with kitchen towel.
  5. Wrap the potatoes in aluminium foil, drizzling them with two tablespoons of olive oil and a generous scattering of salt and pepper before closing up the foil parcel. Make sure the potatoes remain in one layer. Place the parcel onto the griddle side of the barbecue and cook for 10 minutes.
  6. Empty out the potatoes from the foil parcel onto the cooking surface and cook for three or four more minutes to give the potatoes a little char. Turn halfway through and crush slightly.
  7. Rub two tablespoons of olive oil over the pork chops, season well and place them onto the barbecue grid. Each side will need about seven minutes. Once cooked, cover in foil.
  8. In a bowl, combine the potatoes, a generous glug of olive oil, the mint leaves, and the remaining lemon zest and juice.
  9. Assemble the dish with a layer of the potatoes, then place your pork chop on top, followed by a dollop of the pesto.


Buttermilk pancakes with peaches, lemon cream and orange syrup

Buttermilk pancakes with peaches, lemon cream and orange syrup

Photo courtesy of Campingaz

Ingredients:

  • 250g plain flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 500ml buttermilk
  • 2 eggs
  • 200g sugar
  • 1 litre orange juice
  • 150g sour cream
  • 250g full fat cottage cheese
  • Juice and zest 1 lemon
  • 1 peach per person
  • Walnuts
  • Fresh mint leaves
  • Butter for cooking

Method

  1. Sieve the flour, baking powder, soda, salt, and one tbsp of sugar into a large bowl. Pour in the buttermilk and both eggs, mixing with a whisk until a smooth batter is formed.
  2. In another bowl, whip the sour cream, cottage cheese, two tbsp of sugar, and the lemon zest and juice into a firm cream.
  3. Light one burner and in a saucepan leave the remaining sugar to dissolve into caramel, stirring at medium temperature.
  4. Add the orange juice and cook until the volume is reduced and a medium-thick syrup is produced.
  5. Meanwhile, add a bit of butter to a frying pan and allow it to reach a high heat. Chop the peaches into chunks and cook until they start to caramelise. Put these aside for later.
  6. Add some more butter into the frying pan and, once melted, ladle your pancake batter into the frying pan. Each pancake side should cook in around two minutes.
  7. Spread the pancakes with the lemon cream, add fruit, crushed nuts, orange syrup and sprinkle with mint.

Campingaz Attitude 2go CV

Campingaz Attitude 2go CV

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.

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


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