04/06/2014
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Rivron recipes

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Simple and speedy to cook, these four meals will be loved by family, friends and any food-fan on-site


Also read:        Get the best Caravan deal          Caravan cakes          Foodie campsites


Easily adaptable with substituable ingredients to suit any tastes, the recipes below will satasfy your taste buds but still leave time to enjoy caravanning at its fullest.



Pasta with prawns and rocket

INGREDIENTS

Pasta
Prawns
One chopped onion
Two cloves of garlic crushed
Rocket

DIRECTIONS

Put a pan of water with a dash of olive oil on to boil, when the water is bubbling put the pasta in the pan to cook.
While the pasta is cooking put a heavy pan on the hob, melt the butter and then gently cook the onion.

When the onion has turned glassy add the garlic, then just as the pasta is nearly ready add the prawns and rocket, simply heat the prawns and wilt the rocket.
Add the pasta and serve with plenty of black pepper and parmesan.

Caravan cooking prawns

 

 

Tuna with herb butter

INGREDIENTS

Tuna steaks
Butter
Chopped parsley
Crushed garlic
 

DIRECTIONS

Melt the butter in a skillet pan, add the garlic and place the tuna on the skillet. Gently cook the tuna taking care that it doesn’t stick.
Turn over and when the fish is cooked tip on to a serving plate and pour over some of the lovely garlic butter and sprinkle with parsley.

Caravan cooking tuna
 
 

 

Pasta with mushrooms and mascarpone

INGREDIENTS

Pasta
One onion in tiny slices
100g sliced mushrooms
Two pinches of cumin
50g Walnuts chopped
200g Mascarpone
One tablespoon chopped coriander
One tablespoon chopped parsley
Olive oil for cooking

DIRECTIONS

Put a pan of water on the hob when the water is boiling pour a dash of olive oil in the pan and tip in the pasta.

While the pasta is cooking, in a heavy pan heat some olive oil and cook the onions and mushrooms, keep turning them around in the pan, this will take about six or seven minutes, then add the cumin and the walnuts.

Turn the heat right down and very carefully add the mascarpone and let that gently melt. Drain the pasta and tip into the mushroom and mascarpone pan. Turn off the heat stir and serve immediately.

Caravan cooking mushrooms

 

 

Ratatouille and chicken in pitta

Ratatouille
INGREDIENTS

Two onions, chopped into large chunks
Five tomatoes sliced into eight moon shapes
Two courgettes, sliced
Three garlic cloves, peeled and sliced
200ml White wine
200ml Stock
Olive oil for cooking
 

DIRECTIONS

Prepare the vegetables. In a large pan, fry the onions for a few minutes then add the tomatoes and courgettes, turning them around in the pan.

When the tomatoes have softened, add the wine and stock, then reduce the liquid by one third by simmering. Perfect with a barbeque.
 

MARINADE

100ml Sweet sherry
100ml Soya sauce
One tbsp finely chopped ginger
One tbsp crushed garlic
Two large chicken breasts cut into slim strips
Handful of salad
One avocado
A few cherry tomatoes
Four pitta breads
Shredded lettuce for half fill four pittas
Olive oil for cooking
 

DRESSING

One small tub greek yoghurt
Two tbsp finely chopped cucumber
One tbsp chives
One teaspoon lime juice
 

DIRECTIONS

Finely chop the cucumber into tiny little cubes, with scissors cut the chives into tiny pieces mix into the yoghurt with the lime juice.

Slice open the pitta bread, In a bowl make a salad, chop the cherry tomatoes, and spoon out small scoops of avocado with a handful of lettuce. Fill the pitta half full with the salad.

Then fry the chicken strips by drizzling a tiny amount of oil into a skillet pan, add the chicken turning the pieces over to avoid sticking. This should take about five minutes but it depends of the thickness of the strips.

When the chicken is cooked place them in the pitta and spoon over the yoghurt dressing. Serve immediately.


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