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Cooking in your caravan - 5 Delicious Recipes

Caravan Cooking Recipes.

Caravan Cooking Recipes

So you’ve arrived at your pitch and set up camp. What’s the next thing on your mind? We’ll hazard a guess that it will involve food...

Touring caravan holidays give us time to relax and enjoy each other’s company, and meal times play an important part. Whether it’s a hearty breakfast to give us fuel for a full day’s activities, or a rewarding, tasty supper which signals the time to ‘chillax’ – there are plenty of recipes which are perfect for ‘meals on wheels’, and in this article, we highlight some of the best:

Macaroni cheese and cauliflower bake

Caravan breaks aren’t the time to be slaving away in the kitchen, so camping recipes which allow the oven to do the hard work can come in handy. This tasty take on a pasta bake is a kids’ favourite which is simple to make, not to mention healthier than your standard ‘mac ‘n’ cheese’.

Ingredients (feeds 3-4):

100g grated cheddar

250g macaroni

25g butter

1 head cauliflower, split into pieces

2 tsp English mustard powder

450ml milk

2 tbsp plain flour

Directions:

Cook the macaroni according to instructions on the pack. Add in the cauliflower for final 5 mins of cooking. In another pan, melt butter and stir in mustard powder and flour. While stirring, add milk little by little, creating a smooth roux. Add two thirds of the cheese and season. Stir again. Drain the pasta and cauliflower and add to the cheese sauce in an oven-ready dish. Scatter the rest of the cheese on top, and place under a hot grill until the cheese begins to brown and bubble. For extra green points, serve with salad!

Spicy sausage rice

Filling and nutritious, spicy sausage rice will only require one pan from start to finish, making it ideal for caravan cooking. The dish has recently been championed by Gordon Ramsay.  How much of a kick you give to spicy sausage rice is up to you. You could use sausages containing spice, or a less fiery English variety such as Cumberland, adding Tabasco sauce to taste.

Ingredients (feeds 3-4):

200g chopped tomatoes

8 sausages (most varieties of uncooked bangers will do), skin removed and chopped into chunks

250g washed white rice

3 spring onions

1 chopped onion

1 chopped red pepper

2 chopped cloves of garlic

1 stock cube

Few drops of Tabasco sauce (optional)

Splash of white wine (optional)

2 tbsp olive oil

Salt and pepper to taste

Directions:

Heat some olive oil in a large pan and add chopped onion and pepper. Sweat for 5 mins on low heat, stirring regularly. Add sausage meat, garlic, salt and pepper and Tabasco (if needed). Stir well. Once meat is sealed, add in rice and blanch for 30 seconds to a minute, stirring well. Add in a splash of white wine, or a cup of water, and ‘clean’ pan, ensuring no rice is stuck to the bottom. Now add in chopped tomatoes, spring onion, stock cube, and two more cups of water. Bring to the boil and simmer for 10 mins. Once rice has cooked, the dish is ready.

Mexican tuna jacket potato

No need to head to Mexico to enjoy this tasty twist on an old favourite. Jacket potatoes tick all the boxes for a fun and filling lunch or dinner option. No fancy caravan cooking equipment needed - just pop them in the oven and get the filler ready. What could be easier? Mexican tuna jackets are another example of how a bottle of Tabasco sauce can be a great kitchen companion on touring caravan holidays.

Ingredients (feeds 3-4):

2 tins of tuna steak

½ chopped red onion

½ chopped red pepper

2 squeezed limes

2 tbsp olive oil

Few drops of Tabasco sauce

Salt and pepper to taste

Directions:

For the filler, add the tuna, onion, and pepper to a bowl. Use a fork or whisk to combine with the lime, olive oil and Tabasco sauce, adding salt and pepper to taste.  For the jackets, smother  a large potato with olive oil, salt and pepper, place in tin foil, and put in the oven, heated to 190°C, for 75 to 90 mins. Split open the potato and add butter, followed by the Mexican tuna filler.

Campers’ Carbonara

Dubbed ‘Campers’ Carbonara’ by the Camping and Caravanning Club, this tasty pasta dish makes use of the versatile and long-lasting chorizo sausage, which is certainly worth devoting some space to in your touring caravan’s fridge. After you have perfected Campers’ Carbonara once, there is no turning back! You have a scrumptious 20 minute pasta dish to turn to whenever suits.

Ingredients (feeds 3-4):

Chorizo sausage

500g Spaghetti

6 eggs

2 cloves of chopped garlic

1 lemon

Rosemary

100g grated parmesan

Salt and pepper to taste

Directions:

Peel and separate the chorizo into chunks, before frying until browned. Add the chopped garlic and rosemary. Separate 6 egg yolks and mix with the cheese in a bowl using a fork, adding a good sprinkle of black pepper. Cook spaghetti as per instructions on packet in salted boiling water. Add 4 tbsp of the pasta water to the chorizo pan and boil it down. Once the pasta is cooked al dente (still slightly hard in the middle), add it to the chorizo pan and take off the heat. Add the egg mixture and 2 more tbsp of pasta water. Keep the contents of the pan mixing together until the water becomes creamy, and then add the lemon juice.

Pork and vegetable kebabs

What would a caravan holiday be without a good old barbecue? With this simple pork and vegetable kebab recipe you have a tasty and healthy alternative to the usual sausages and burgers, which can be assembled in next to no time. Pork and vegetable kebabs are also suited to camp fire meals. Just don’t forget to pack some wooden skewers!

Ingredients (feeds 3-4):

400g pork fillet

1 orange bell pepper

½ tbsp paprika

Tbsp or handful of oregano

2tbsp honey

1 lemon (sliced)

1 lemon (juiced)

1 aubergine

5 tbsp olive oil

Directions:

Set the skewers aside to soak in water. In a bowl, mix 3 tbsp of olive oil with the oregano and paprika. Cut the pork into around 16 chunks and add into the bowl. Add the lemon juice, mixing well. Cover and leave in the fridge. Cut the aubergine and pepper into squares and mix in a bowl with the remaining olive oil and the honey. Make up the skewers, alternating the pork, aubergine, pepper and lemon slices. Place on the barbecue and turn every couple of minutes. Serve with basmati rice.

Book your stay at Love2Stay with 120 fully serviced pitches, tucked away in the dreamy Shropshire Hills near the Welsh Border. Enjoy a spa, restaurant and a cinedrome, along with children’s play zones and supervised kids’ clubs. Check availability now 

2 Comments
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Keith Marshall
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10/2/2019 3:30:38 PM
2-Oct-2019
Try using frozen jacket potatoes or part boil potatoes before putting in oven Cheers
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Les Cairns
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10/2/2019 10:50:35 AM
2-Oct-2019
Recipes sound great, but, tuna jacket potato thing.....70 minutes of gas??????? Way too long for us.