| JUL13 Written by: Athene Fenn
07/13/2012 4:27 PM |  July Outdoor Living Newsletter |
Sausage Hot Pot
In honor of the London Olympics, we thought we'd share some British camping meals so we can all get into the spirit of it. There is a classic English breakfast and some lunch and dinner barbecue meals to savor. Please note, we don't think any of these will help you run the 100 meters any quicker!
One pan English Breakfast
Serves 4
Timings
- Preparation: 5 minutes
- Cooking: 15 minutes
Ingredients:
- 4 pork chipolatas
- 4 rashers of smoked bacon
- 1/3 lb of button mushrooms
- Half a handful of grated cheese (optional)
| - 6 eggs, beaten
- 8 cherry tomatoes
- 1 tbsp of snipped chives
|
Instructions:
- 1. Turn the stove to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins.
- 2. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more.
- 3. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.
- 4. Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set.
- 5. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set.
- 6. Cut into wedges and serve with your favourite sauces.
Sausage Hot Pot
Serves 4
Timings
- Preparation: 20 minutes
- Cooking: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 lb spicy or herb sausages
- 1 large onion, peeled and chopped
- 2 medium sticks of celery, trimmed and sliced
- 1 clove garlic, peeled and crushed
- 8 oz of dessert apples, cored, quartered, and sliced
- 1 1/2 pints of chicken stock
- 1/4 pint of medium dry cider
| - 1 level teaspoon dried thyme
- 1/4 teaspoon salt
- Freshly ground black pepper
- 12 oz potatoes, peeled and cut into cubes
- 4 oz baby sweetcorn
- 2 medium zucchini, trimmed and sliced
- 2 tablespoon chopped fresh parsley to garnish
|
Instructions:
- 1. Heat the oil in a large saucepan and brown the sausages in it for 10 minutes. Set aside on a plate.
- 2. Pour off all but a tablespoon of the fat from the pan. Soften the onion and celery in the remaining fat over a moderate heat, then stir in the garlic and apples and cook for 3 minutes.
- 3. Cut the sausages into large chunks and add to the pan with the stock, cider, thyme, salt, some pepper, and the potatoes. Bring to the boil, reduce the heat, cover, and simmer for 10 minutes.
- 4. Stir in the baby sweetcorn and zucchini, cover, and simmer for 8 minutes or until all the vegetables are just softened. Garnish with the parsley and serve with warm, poppyseed rolls.
Marinated Prawn Barbecue
Serves 4
Timings
- Preparation: 20 minutes
- Marinating: 45 minutes
- Cooking: 25 minutes
Ingredients:
- 2 tablespoon of dry white wine
- 1 lemon rind, finely grated
- 1 lemon, strained for juice
- 4 tablespoons of olive oil
- 4 cloves of garlic, peeled and crushed
- 4 tablespoon of fresh parsley, chopped
- 1/4 teaspoon of hot pepper sauce
| - 1/4 level teaspoon salt
- 48 medium-sized uncooked prawns, shelled and deveined
- 2 medium zucchini, halved lengthways and cut into quarters
- 2 medium red peppers, deseeded and cut into wide strips
- 4 rectangles of heavy-duty foil, each 12" x 4"
- 8 long skewers, wooden or metal
|
Instructions:
- 1. Pour the wine, lemon rind, lemon juice, 2 tablespoons of olive oil, 2 cloves of garlic, 2 tablespoons of parsley, half of the pepper sauce, and a 1/4 teaspoon of salt into a large, shallow dish and stir. Add the prawns, turn them in the mixture until coated, cover, and let stand for 45 minutes. (If you're using wooden skewers, soak them in cold water during this time).
- 2. Mix the zucchini and red pepper strips with the remaining parsley, olive oil, garlic, pepper sauce, and salt. Divide the vegetable mixture between the foil sheets. Fold the foil in half to form narrow parcels and seal the edges.
- 3. Put the parcels on the barbecue grill and cook them for 15 minutes. Meanwhile, thread six prawns onto each of the eight skewers. Keep the remaining marinade nearby.
- 4. Place the prawns on the grill and cook for 6 minutes, frequently brushing them with the remaining marinade. Halfway through cooking, turn the prawns once.
- 5. Remove the prawns and vegetable parcels from the grill. Open the parcels and place one parcel and two skewers of prawns on each plate. Serve with white bread and any remaining marinade.
Pork Apple and Squash Brochettes
Serves 4
Timings
- Preparation: 30 minutes
- Marinating: 1 hour
- Cooking: 20 minutes
Ingredients:
- 1/4 pint dry cider
- 1 tablespoon clear honey
- 1 clove garlic, peeled and crushed
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 lb pork tenderloin, trimmed of fat and cut into cubes
- 2 green dessert apples, cored and each cut into 8 wedges
- 1 lb butternut squash, peeled, deseeded, and cut into cubes
- 1 oz butter
| - 1 small onion, peeled and finely chopped
- 12 oz cooked rice
- 1 1/2 oz lightly toasted hazelnuts, roughly chopped
- 1/2 level teaspoon salt
- 24 fresh sage leaves
- 4 rectangles of heavy-duty foil, each 12" x 4"
- Lemon wedges to garnish
- Lime wedges to garnish
|
Instructions:
- 1. Mix the cider, honey garlic, oil, and some pepper in a shallow dish and toss the pork, apples, and butternut squash in it. Cover and leave to marinate for 1 hour.
- 2. Melt the butter in a frying pan and soften the onion in it over a moderate heat. Stir in the rice, hazelnuts, salt, and some pepper, then divide the mixture equally between the foil squares, folding the sides to enclose the rice and sealing well.
- 3. Thread the pork, apple, squash, and sage alternately onto the skewers. Wooden ones need to be soaked for 30 minutes before use. Keep the marinade.
- 4. Place the foil parcels and the brochettes on the grill rack over the barbecue. Cook for 15-20 minutes turning the brochettes frequently and brushing them with the marinade. Turn the foil parcels halfway through cooking time. Garnish with the lemon and lime wedges and serve.
Copyright ©2012 Camping Road Trip, LLC
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