Caravan cooking recipes

Pumpkin risotto with chestnuts and crispy fried sage

Photo courtesy of Campingaz

Ingredients for 4

• 1 white onion, peeled and finely chopped
• 200g pumpkin, peeled, seeds discarded and flesh cut into 2cm chunks
• 1 clove garlic, crushed
• 200g arborio risotto rice
• 150ml white wine
• 100g cooked chestnuts
• 500ml vegetable stock
• 25ml single cream
• 20 sage leaves
• 50g Grana Padano cheese, finely grated
• Olive oil
• Salt and pepper

Method

1. Light one of the burners on your camping stove and place a casserole dish over a high heat. Add olive oil and the onion. Season with salt and pepper, and sauté for three minutes.
2. Add pumpkin chunks and keep stirring for a further four minutes until they begin to brown. Add the garlic and cook for another minute.
3. Add the rice and stir it into the other ingredients, making sure to toast all of the grains of rice.
4. Add the white wine and chestnuts, while continuing to stir all of the ingredients.
5. Light the other burner and set to a low heat. Add stock to a saucepan on the burner and keep it simmering next to your casserole dish.
6. Once the wine has almost disappeared, add a ladleful of stock to the casserole dish. Keep stirring the rice mixture, ensuring that nothing is sticking to the bottom or sides of the pan. Once the liquid has almost gone, add another ladleful of stock. Continue this until all of the stock has been absorbed.
7. When the rice has just a little bit of firmness left in it, it is ready. Then, stir in the cream, add most of the grated cheese and mix well. Cover the casserole dish and set to one side.
8. Place a small frying pan on the burner and add a little olive oil over a high heat. Add the sage leaves and cook for no more than 30 seconds. Shake the pan to prevent them from sticking and, once done, place on a piece of kitchen roll to remove the excess oil.

Balsamic grilled vegetables

Photo courtesy of Campingaz

Ingredients

• 120ml extra virgin olive oil
• 120ml balsamic vinegar
• 1 squash
• 1 courgette
• 1 aubergine
• 1 red onion
• 3 spring onions
• 2 plum tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• Sea salt
• Black ground pepper

Method

1. Preheat the barbecue to a high temperature.
2. Prepare the vegetables by slicing the squash and courgette into discs. Slice the aubergine and red onion into half inch thick circles. Cut the tomatoes into halves. Destem and quarter the bell peppers.
3. Place all of the vegetables, including the spring onions, into a roasting pan. Generously season with salt and pepper, and add the olive oil and balsamic vinegar, keeping back a quarter.
4. Place the vegetables onto the grill; turn every few minutes until they’re cooked on each side.
5. Remove the vegetables from the grill and add the remaining balsamic vinegar mixture. Season with additional salt and pepper, if needed, before serving.

BBQ Dutch pancake

Photo courtesy of Campingaz

Ingredients

• 5 large eggs
• 310ml whole milk
• 1 tsp pure vanilla extract
• 170g all-purpose flour
• 3 tbsp granulated sugar
• Half tsp salt
• 1 tbsp lemon zest
• 60g unsalted butter
• 2 peaches or plums, thinly sliced
• Handful fresh strawberries
• Maple syrup
• Ice cream
• Icing sugar

Method

1. Preheat the barbecue to 200°C.
2. Insert the cast iron skillet into the cooking grid.
3. In a blender add the eggs, milk, flour, salt, lemon zest and vanilla extract, and blend until smooth. Let the batter rest for five minutes.
4. Add the butter to the hot skillet and let it melt. Swirl the pan around so that the melted butter covers the whole pan and pour the batter into the middle of the skillet.
5. Bake for 20 minutes with the lid closed. It will puff up gorgeously.
6. Once it’s done, remove the cast iron skillet and add the fruits on top. Dust some icing sugar on top and drizzle with maple syrup. Serve with your ice cream of choice while still hot.

Your say

What’s your favourite winter-warmer meal?