One of the cool things about going away in your caravan is the break from normal routine and the chance to cook up some interesting concoctions with whatever’s on hand.
Even if it’s a simple meal, being on holiday makes dinner time a special experience. There’s no need to rely solely on baked beans or vegemite on toast either, we’ve put together a list of caravan dinners that are sure to please.
You will need to do a little pre-planning when it comes to caravan meals so you know you have all the right ingredients. If you’re miles away from the nearest shop it can be a little challenging if you’ve left behind an essential part.
- Plan the meals you want to cook and what ingredients, utensils and condiments you need
- Downsize ingredients & condiments into ziplock bags or smaller bottles
- Chop, slice or grate whatever you can and place into ziplock bags
- Bring aluminium foil for making foil packets for cooking food
- Always have emergency tins of baked beans and soup
Sausage Tomato Cook-Up
If you’ve leftover sausages from a BBQ this is a great way to use them up!
- 1 teaspoon olive oil
- 8 (650g) thick beef sausages
- 1 medium brown onion, thinly sliced
- 200g cup mushrooms, quartered
- 175g Primo Bacon Shortcut Rindless, sliced
- 400g can diced tomatoes
- 4 eggs
- 2 tablespoons chopped flat-leaf parsley leaves
- 8 slices ciabatta bread
- Heat oil in a large frying pan over medium heat. Add sausages either raw or pre-cooked. Cook, turning, for 10 to 12 minutes until heated through. Transfer to a large plate. Cover to keep warm. Carefully drain oil from pan.
- Return pan to medium heat. Add onion, mushrooms and bacon. Cook, stirring, for 5 minutes or until onion has softened.
- Thickly slice sausages and return to pan with tomato. Bring to the boil. Make 4 shallow holes in mixture. Carefully crack 1 egg into each hole. Reduce heat to low. Cook, covered, for 4 to 5 minutes or until eggs are cooked to your liking.
- Sprinkle with parsley and serve with crusty bread.
Grilled BBQ Chicken
Remember the foil we told you to bring? This is where you get to use it.
- 8 aluminium foil sheets large enough to wrap around one chicken breast
- 4 boneless, skinless chicken breasts
- 1/2-cup barbecue sauce (use your favourite)
- 1 courgette sliced into thin rounds
- 1 red, green or yellow capsicum cut into thin strips
- 8 asparagus spears
- salt and fresh ground pepper, to taste
- extra virgin olive oil
- Preheat the grill to medium-high heat.
- For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
- Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
- Brush each chicken breast with 1 to 2 tablespoons of barbecue sauce.
- Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
- Drizzle chicken and vegetables with a little olive oil.
- Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
- Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
- Allow the chicken to rest for a few minutes, serve.
Chorizo and Haloumi Skewers
Skewers are quick to make and fun to eat! You can swap out chorizo with a non-spicy sausage if the kids don’t like it.
- 4 (460g) Primo Classic Chorizo, sliced
- 2 teaspoons of finely grated lemon rind
- 1/3 cup finely chopped flat-leaf parsley leaves
- 2 garlic cloves, finely chopped
- 360g halloumi, cubed
- 24 pimento stuffed green olives
- 2 tablespoons olive oil
- Preheat a barbecue plate or chargrill over medium heat. Cook chorizo for 1 minute each side. Combine lemon rind, parsley and garlic. Thread chorizo, haloumi and olives onto 8 skewers. Brush with oil.
- Cook skewers, turning occasionally, for 4 to 5 minutes or until chorizo and haloumi are brown and heated through.
- Serve sprinkled with lemon rind mixture.
Grilled Shrimp Foil Packets
Here’s another easy foil pack recipe, this time with seafood.
- 700 grams large shrimp, peeled and deveined
- 2 cloves of garlic, minced
- 2 smoked sausages, thinly sliced
- 2 ears of corn, each cut crosswise into 4 pieces
- 500 grams potatoes, chopped into 1-inch pieces
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. seafood seasoning
- 1 lemon, sliced into thin wedges
- 4 tbsp. butter
- freshly ground black pepper
- 2 tbsp. chopped fresh parsley leaves
- Preheat grill over high heat.
- Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the seafood seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
- Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
- Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
- Serve immediately.
Sliders are like a hamburger but mini-sized so there’s no guilt if you have more than one.
- 8 pane toscano traditional mini panini rolls
- Cooking oil spray
- 240g pkt Coles Brand mini angus beef burgers
- 1 baby cos lettuce, leaves separated
- 4 Coles Brand amoroso tomatoes, sliced
- 200g Coles Brand classic guacamole
- Barbecue sauce, to serve
- Heat a chargrill or frying pan on high and spray with oil. Cook beef patties for 2-3 mins each side, or until cooked through.
2. Split rolls in half and place on the grill and heat.
- Top base of each roll with lettuce, beef patty, tomato and a dollop of guacamole. Season with cracked pepper. Finish with top of roll and serve with barbecue sauce.