Cooking in Your Caravan: September 2020 Edition
The kids are back at school, the temperatures are starting to drop and the evenings are drawing in, but that doesn’t mean the end of caravan adventures! Whether you’re planning a weekend getaway or a long half term adventure, you’re in the right place to get some inspiration for cooking in your caravan on your travels.
In the second edition of our ‘Cooking in Your Caravan’ series, we’re bringing you an assortment of delicious dishes that are perfect for cool Autumn evenings. Read on to learn more!
Breakfast – Shakshuka
Shakshuka is a Middle Eastern dish that’s quick, easy to prepare and packed with flavour – making it a perfect caravan breakfast or brunch idea!
- 1 tablespoon of olive oil
- 2 red onions
- 1 red chilli
- 1 clove of garlic
- 2 tins of tomatoes (cherry or plum)
- Small bunch of coriander
- 4 eggs
- 1 teaspoon of caster sugar
You’ll also need a frying pan with a lid.
- Heat the olive oil in the frying pan and then add the chilli (de-seeded and finely chopped) onion (sliced or finely chopped) and garlic (crushed or sliced) and cook for 5 minutes or until softened.
- Next, add the two cans of tomatoes and the sugar. Allow this to simmer for 10 minutes or until thickened.
- Once the sauce has thickened, make four wells in the sauce using the back of a big spoon and crack an egg into each well. Pop the lid on and cook on low for 6-8 minutes or until the eggs are done to your liking.
- Serve the shakshuka with a sprinkle of chopped coriander and fresh bread for dipping in the egg yolks and mopping up the sauce.
Top Tip: To make the meal even heartier, you can add in chunks of pan-fried chorizo or chickpeas and spinach.
Dinner – Chicken Tikka Flatbreads with Minty Yoghurt Sauce
This recipe was inspired by Phil Winters, who submitted his favourite dish to us on Facebook as part of our Kampa Dometic dining set giveaway. Perfect for adding a bit of spice to your evening meal, these warming and delicious chicken pittas are a quick and easy meal to prepare after a day of relaxing and sightseeing.
- 4 chicken breasts
- Fresh coriander
- 500g of natural yoghurt
- 4 flatbreads or naans
- Fresh mint
- Lemon juice
- Salt and pepper
- Mint sauce
For the marinade:
- 1-2 cloves of crushed garlic*
- A small chunk of grated ginger*
- 2 tablespoons of lemon juice
- Half the pot of natural yoghurt
- 2 teaspoons of turmeric and cumin**
- 1 teaspoon each of garam masala, ground coriander and garlic powder***
- 1/2 teaspoon of chilli powder
* You can use ‘Lazy’ garlic or ginger in a jar or squeezy tube if you don’t have the fresh ingredients to hand.
** Save half a teaspoon of cumin for the minty yoghurt sauce.
*** If you don’t have these spices, you can use a tikka or tandoori pre-mixed curry powder, though the flavours will be slightly different.
- The first step is to make the marinade. In a large bowl, add half the tub of natural yogurt, followed by the lemon juice and spices and stir until combined.
- Next, cut the chicken breasts into bite sized chunks and add them to the marinade. Ensure the chicken is well coated before covering the bowl with cling film and popping in the fridge to marinate overnight. If you’re using wooden skewers when grilling the chicken, then pop them into water to soak at the same time. This will prevent the skewer from scorching.
- You can also make the minty yoghurt sauce now, to cut down on cooking time later. This Indian inspired sauce is really easy to make and all you need to do is pop a few tablespoons of natural yoghurt in a bowl, add a squeeze of mint sauce, a sprinkle of salt and pepper, a dash of cumin and a little squeeze of lemon or lime juice. Mix it together, then cover with cling film and refrigerate. Stir in some chopped fresh mint before serving.
- Once the chicken has marinated overnight, it’s time to get cooking! If your caravan’s oven has a grill, then simply heat it up and pop the chicken skewers underneath, turning occasionally until cooked. If you don’t have a grill, you can use a griddle pan on the hob or your barbecue.
- Whilst the chicken is cooking, warm the flatbreads (naan also work well) in the oven for a couple of minutes.
- Next, wash and prepare the salad of your choice (we like to keep it simple with lettuce, tomatoes and cucumber) ready to stuff into the flatbreads.
- Once the chicken is cooked through, remove them from the grill and gently slide the meat off the skewer, into the flatbreads. Garnish with salad and minty yoghurt sauce, then eat!
Dessert – Plum & Apple Crumble
There’s nothing more comforting than a hot pudding on a cold night, which is why we love this simple crumble recipe. Easy, delicious and virtually foolproof, this recipe is a great way to use seasonal produce.
- 200g plain flour
- 100g butter
- 175g caster sugar
- 100g porridge oats
- 600g plums
- 400g apples
- Preheat the oven to 180/Gas Mark 4/350f and begin making the crumble topping. In a bowl, add the butter, flour and 75g of sugar and rub together using your fingers. Once you’ve achieved a crumble like texture, add the oats and gently mix.
- Next, begin preparing the fruit. Peel, core and thickly slice the apples before stoning and quartering the plums. Once the fruit is prepared, add it to a baking dish and sprinkle on the remaining 100g of sugar.
- Cover the fruit with the crumble topping and bake for 40-45 minutes, or until golden and delicious.
- Serve with cream, custard or ice cream.