Caravan cooking recipes

Hasselback potatoes with grilled asparagus and romesco sauce

Photo courtesy of Campingaz

Ingredients per person:

• 16 Jersey Royal potatoes
• 3 asparagus spears, halved lengthways
• 2 Romano sweet peppers
• 75g butter
• 2 garlic cloves, crushed
• Zest of 1 lemon
• 100g almonds
• 1 tsp smoked paprika
• 50ml olive oil
• Handful of parsley
• Salt
• Aluminium foil

Method

1. Preheat the griddle plate on high. Meanwhile, top and tail the sweet peppers and slice them in half lengthways. Scoop out the seeds and slice into half again so that you have eight long strips. Lay the strips onto the preheated griddle, skin side down, and leave to char (this can take about 20 minutes, but be sure to check after 10 minutes).
2. Light one of the hob burners and set to high. Place a small skillet over the hob and allow it to preheat.
3. Cut slices about halfway into the surface of each potato. Combine the garlic with the butter and two-thirds of the lemon zest. Use a spoon to rub the mixture into the cuts of each potato before wrapping them in aluminium foil. Pack the wrapped potatoes into the preheated skillet and allow them to cook for 15-20 minutes, turning them around in the pan with a pair of tongs after 10 minutes.
4. Remove the charred peppers from the griddle. Place the sliced asparagus spears onto the griddle, season them with salt and cook for four to five minutes, then turn and cook for three to four minutes more until charred both sides. Remove to a plate once done and set aside.
5. When the peppers have cooled a little, chop roughly and add them to a blender with the almonds, paprika and olive oil. Whizz until you have a consistency you are happy with. This can be done at home if you don’t have electric hook-up at the campsite.
6. Spread the romesco sauce onto a plate. Unwrap each of the potatoes from their foil and place on top of the sauce. Pour any residual garlic butter from the wrappers over the potatoes and lay the asparagus alongside. Scatter generously with the parsley and remaining lemon zest, and enjoy!

Prime rib steak with salsa criolla

Photo courtesy of Campingaz

Ingredients:

• 1kg of prime rib
• 1 spring onion
• 2 garlic cloves
• 1 red bell pepper
• ½ green bell pepper
• 2 small tomatoes
• 5 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tbsp chopped coriander
• 1 tbsp thyme
• ½ tbsp chilli powder
• 1 tsp brown sugar
• Salt
• Black pepper

Method

1. Begin by making the salsa criolla. Remove the seeds and the bitter white innards from the peppers. Finely dice the peppers, spring onion and one garlic clove. Add them to a bowl and season with salt and pepper.
2. Heat the olive oil in a saucepan and pour over the vegetable mix.
3. Peel the tomatoes and cut them into small cubes. Once the oil has cooled, add the tomatoes and season again. Add a splash of vinegar before covering the bowl and placing it in the refrigerator for several hours to combine the flavours.
4. Crush the remaining garlic with a pinch of salt and the remaining herbs and spices using a pestle and mortar to make a paste.
5. Place the prime rib in a deep dish and baste it with the garlic paste. Cover and refrigerate for at least two hours.
6. Remove the prime rib from fridge at least one hour before cooking to avoid heat shock. Preheat the barbecue on high and brown the meat for a few minutes on both sides.
7. Reduce the heat and continue to cook the steak until it’s cooked to the desired amount (about seven minutes either side for a rare steak).
8. Let the prime rib rest for a few minutes before serving. Add the coriander to the salsa criolla and serve with the steak.

Grilled halloumi, nectarine and rocket salad

Photo courtesy of Campingaz

Ingredients:

• 3 nectarines
• 1 punnet of fresh raspberries
• ½ red onion
• 200g halloumi
• 2 tbsp runny honey
• 100g rocket
• 250g young salad leaves
• 1 tbsp pink peppercorns
• 1 tbsp white balsamic vinegar
• 2 tbsp olive oil

Method

1. Rinse the fruit and slice the nectarines into thin strips.
2. Peel and finely slice the red onion.
3. Combine the balsamic vinegar, olive oil, six raspberries and one tsp runny honey together in a bowl to make a vinaigrette.
4. Chop the halloumi into slices and brush it with one tbsp of honey.
5. Pour a little oil on the griddle and brown the cheese for a few seconds on each side.
6. Add the nectarines to the grill and cook them for a few seconds on each side.
7. Divide the young salad leaves and rocket across four soup plates. Add the roasted nectarines and red onion slices. Place the cheese slices over the salad with some raspberries. Sprinkle with pink peppercorns and drizzle over the vinaigrette.

Your say

What is your favourite type of potato?