Cooking in your caravan
There's nothing better than cooking and eating together when you're away in the caravan and, if you're looking to try something new, here are some dishes to try next time you're away.
These recipes are brought to you in association with Campingaz.
- 3 tbsp olive oil
- 1 white onion, finely chopped
- 1 red or yellow pepper, deseeded and cut into cubes
- ½ fennel bulb, finely chopped
- 2 large garlic cloves, peeled and minced
- 1 tsp smoked paprika
- ½ tsp turmeric
- Pinch of cayenne
- 150g Bomba rice (or other paella rice)
- 100ml medium sherry
- Pinch of saffron strands
- 500ml hot vegetable stock
- 1/4 tsp sea salt
- Two bay leaves
- 300g frozen broad beans, blanched and skinned
- 400g tin or jar of butter beans
- Handful of finely chopped parsley
- Lemon wedges to serve
1. Heat the olive oil in a paella pan or large frying pan, gently fry the onion on a medium heat for about eight minutes.
2. Add the peppers and fennel and fry until soft; around eight minutes.
3. Add the garlic, cooking only for a minute, then add all the spices except for the saffron, stir to mix then add the rice, cook for two minutes, stirring to coat the rice in the spices.
4.Add the saffron and salt to the stock and leave to sit for a couple of minutes.
5. Add the sherry to the pan, stir, then add the stock.
6. Pop the two bay leaves on the top.
7. Reduce the heat to low and leave to simmer for 15 minutes and do not stir.
8. Most of the liquid will have been absorbed now, add the broad and butter beans over the top of rice and place the lid on or cover with foil, cook for a further 10 minutes.
9. Sprinkle with the chopped parsley and serve with lemon wedges.
- 4 chicken breasts
- 100g plain flour
- 1 tsp mustard powder
- ½ tsp salt
- 2 large eggs, beaten
- 100g dried breadcrumbs (ideally panko)
- Vegetable oil for frying
1.Place the chicken breasts between 2 pieces of cling film. Using a meat tenderiser or rolling pin, pound out the chicken until it is around 3mm thick.
2. Mix the flour, mustard powder and salt together on a large plate, then pour the beaten egg onto another plate.
3. Put the breadcrumbs onto a third plate.
4. Coat the chicken with the flour mix, then into the egg and finally cover in the breadcrumbs.
5. Pour the oil into a large frying pan until 2cm deep. Heat to a medium temperature. Do not leave unattended as hot oil can be very dangerous.
6. Cook the chicken schnitzels two at a time for about 3-4 minutes each side until completely golden, then lift out onto kitchen paper to drain.
7. Serve with fries, coleslaw and lemon wedges.
- 500g mashed potatoes
- 500g cooked fish, flaked (cod, salmon, haddock)
- 3 spring onions, finely chopped
- 1 egg, beaten
- 1 tbsp grated lemon zest
- 1 tbsp chopped fresh mint
- Flour for dusting
- Olive oil for frying
1. In a bowl, combine the mashed potato, cooked fish, spring onions, lemon zest and mint.
2. Flour a clean work surface. Take one heaped tablespoon of the fish cake mixture, roll into a ball, then press down to form a flat patty.
3. Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then the flour.
4. Heat a glug of olive oil in a large frying pan. Shallow fry the cakes until brown and crispy on both sides; about 5-7 minutes per side.
5. Serve immediately with vegetables or a crisp salad.
Your say – what's your favourite meal of the day when you're away in the caravan?
Breakfast – always eggs and bacon, maybe a cheeky sausage or two. It’s absolutely the best way to start the day
I’d have to say dinner. On the first night, we always have fish and chips from the van that comes to the site. No need for plates or washing up!
It doesn’t matter a jot as long as we are all together but I wouldn’t say no to a steak from the farm shop near our favourite site
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. Find them at @Campingaz_UK
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Campingaz Kitchen 2 CV
A perfect double burner stove for any family trip. It is a light and easily portable two burner stove operating off 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 features heat resistant side panels with wide, enameled steel pan supports that double as wind protection. Once your meal is finished, you can easily remove the pan supports for quick and easy clean-up.