Mouthwatering recipes for cooking in your caravan
There's nothing better than cooking – and eating – in the open air.
Here's three delicious recipes to try next time you are away in your caravan; perfect for quick, simple and super-tasty meals!
These recipes are being shared in association with Campingaz.
Images courtesy of Campingaz
Chocolate chilli bbq ribs
- 2kg pork ribs
- 225g tomato ketchup
- 25g dark chocolate (70% or more)
- 50g brown sugar
- 125ml chicken stock
- 30ml lime juice
- 1 tbsp Worcestershire sauce
- 2 tbsp chilli powder
- 1 tsp Tabasco
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
1. Place the ribs in a large saucepan on your barbecue side burner and cover with water. Bring to the boil, before reducing the heat and simmering for 1 hour.
2. Combine the chilli powder, garlic powder, onion powder, sea salt, black pepper and 2 tbsp of brown sugar in a bowl.
3. Once the ribs are cooked, set the ribs on a plate and let them cool slightly before sprinkling them generously with the rub, pressing it into the meat.
4. Cover with aluminium foil and cook on a medium heat with the lid down for 30 minutes.
5. While they are cooking, it’s time to make the BBQ sauce. Add all the remaining ingredients apart from the chocolate into a saucepan on your side burner. Bring to a boil and then reduce the heat and simmer for about five minutes until thickened.
6. Take your saucepan off the heat and add the chocolate, stirring until smooth.
7. Uncover the ribs and brush the ribs with your chocolate sauce.
8. Add them back onto the grill and increase the heat. Continue to brush each side with the sauce for about 15 minutes or until fully glazed and charring slightly around the edges.
Grilled peach and serrano ham salad
- 2 peaches, cut into quarters and destoned
- Olive oil
- 60g rocket
- 125g mozzarella
- 6 slices Serrano ham
- A handful pecans
- A handful pomegranate seeds
- Basil leaves to garnish
For the dressing:
- 2-3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 red chilli, finely chopped
1. Light the burner underneath the griddle plate on your barbecue (we cooked this on the Attitude tabletop barbecue). The plate must be hot to quickly cook the peaches so allow about five minutes for it to reach a good heat.
2. Brush the griddle and peach quarters generously with olive oil – this is key to ensuring that the peaches won’t stick.
3. Place the peach quarters onto the griddle plate. Turn after three to four minutes once you have colour on the cooked side. Cook for another three to four minutes on the other side.
4. While the peaches are cooking, make a quick dressing by mixing the balsamic vinegar, olive oil and chilli in a small bowl.
5. In the bowl you are using to serve the salad in, mix the rocket, pecans and pomegranate seeds together. Tear or chop the mozzarella into small, bite-size chunks and place this on top of the salad with the Serrano ham and grilled peaches.
6. Drizzle with the dressing you have made and top with a few basil leaves before serving.
Chargrilled rib-eye and asparagus with basil pesto
- 200g rib-eye steak
- A little olive oil
- Half a dozen asparagus spears, stalks trimmed
For the basil pesto:
- 100g basil leaves chopped roughly
- 40g Parmesan, finely grated
- Zest 1 lemon, plus half the juice
- 40g pine nuts, lightly toasted
- 3 cloves garlic
- 75ml olive oil
- Salt and pepper to taste
1. Make your pesto in advance by placing all of the pesto ingredients into a food mixer and whizzing on high speed for 30 seconds or so until you have a fairly smooth consistency. Add a little extra olive oil to loosen the mixture if needed. Season.
2. Preheat your gas barbecue. While this is heating up, rub both sides of the steak with olive oil and season.
3. Once the griddle is searing hot, carefully place the steak onto the griddle with a pair of tongs. Cook the steak for four minutes each side for rare and six minutes each side for medium-rare.
Remove the steak from the heat and place it on a plate with a cover over it so it can rest for six or seven minutes.
4. Add the asparagus to the grid side of the barbecue. Turn after two to three minutes to ensure each side is charred.
5. Cut the steak into slices and put it on a plate with the asparagus spears. Sprinkle a little salt over the top and serve with your pesto alongside to use as a dip or drizzle on top. Any leftover pesto will keep in a jar in the fridge, topped up with a little olive oil, for up to two weeks.
Your say – do the whole family get involved with the cooking while you’re away?
The kids are almost too keen to help when we’re in the caravan. They even do the washing up. Never happens at home.
There’s just the two of us and we take it in turns cooking while the other puts their feet up with a drink!
Everyone always says they will help but when it comes to it, the children seem to find something more interesting to do in the play area.
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 more recipes at @Campingaz_UK
To see the full range, visit campingaz.com/uk
Campingaz Attitude 2go CV
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.