Everyone loves good food. Monica and Rowland are one of the best tag teams for tasty treats out there, especially when it comes to cooking in a caravan.
Caravan magazine has teamed up with The Rivrons and Bailey Caravans once again to bring you a stomach full of speedy snacks. What's the catch? You have to cook them yourself. But don't worry, it's easy!
Below, you'll find ingredients, advice and recipe info for each, not to mention a video of Monica doing what she does best – creating edible masterpieces!
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Jerk chicken and salad
This time I’m going for a Jamaican theme. This is a family favourite of ours; I think that’s because it’s just an archetypal summer dish...
Ingredients
For the chicken
Chicken drumsticks
Olive oil
Jerk spices
For the salad
1 teacup of rice
1 teacup of frozen peas
6 spring onions
2 tbsp flaked almonds
2 tbsp chopped walnuts
French dressing
1 tbsp chopped parsley
Preparation
For the chicken
To make it yourself, add a pinch of each of these dried spices – pimento powder, cinnamon, ginger, nutmeg – to a pinch of salt and a ¼ teaspoon of brown sugar.
Pre-heat the oven to Gas Mark 6/200°C. Rub olive oil into your hands then rub on the chicken. Then, with your hands rub the jerk spices into the chicken. Simply bake in the oven for 20 minutes and serve with the rice and pea salad.
For the salad
Heat the oven to Gas Mark 5/190°C.
Put the rice in a pan of cold water, bring to the boil and simmer for eight minutes. While the rice is cooking, chop the sping onions and gently sauté them in a frying pan, then tip them into your serving bowl with two tablespoons of French dressing.
Put the flaked almonds into an oven dish and brown – take care because they burn really easily, check after five minutes. When they are done, tip them into the serving bowl with the walnuts and parsley and, as soon as the rice is cooked, drain and tip into the bowl. When the rice is hot, it absorbs all the flavours. You can serve this straight away or wait till it cools.
Video
