SWEET CHILLI CHICKEN BAGUETTES
These baguettes are popular with my whole family and work just as well served for lunch or dinner. They are also great for taking on a picnic lunch – wrap the just-cooked baguettes in foil or baking paper for easy transport and eat them when you get to your destination. It is best to eat them within 30 minutes of cooking, if possible. If the kids prefer softer bread rolls, serve these instead of baguette.
SERVES 4–6
4 x 200 g chicken breasts, preferably free-range
80 ml (⅓ cup) sweet chilli sauce
1 baguette, cut into 10 cm lengths or 4–6 soft bread rolls
good-quality egg mayonnaise
lettuce or rocket (arugula) leaves
1 avocado, stone removed, flesh thinly sliced
1 Try and get chicken breasts of equal thickness to make cooking them easier. Slice the thinner end off each breast, then cut the thicker end in half horizontally through the middle to make thinner fillets of chicken. Place the chicken in a bowl, add the sweet chilli sauce and turn to coat the chicken. Return to your cool box for 1 hour to marinate if you have the time, but it’s not essential.
2 Cook the chicken on a barbecue over medium heat, or on a grill rack over the fire. If cooking over the fire, cook to one side, otherwise the outside will burn before the middle is cooked. Cook for 4–6 minutes on each side, or until cooked through – the time will depend on the heat and the thickness of the chicken.
3 Meanwhile, split the baguettes and spread both sides with mayonnaise. Top with lettuce and avocado. When the chicken is cooked, add slices to each baguette and serve.
SWEET AND SPICY CHICKEN PIECES
Adding chilli to this dish is optional, depending on how hot you like your food. Although marinating the chicken for hours isn’t vital, if you get the chance to leave it in the cool box for a few hours while you’re at the beach or on a hike it will improve the flavour. Serve with baked potatoes and salad, or wrap in pita pockets with some yoghurt and salad for an easy meal.
SERVES 4–6
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons soy sauce
1 garlic clove, crushed
2 teaspoons mustard or 1 teaspoon mustard powder
½ teaspoon chilli powder
1 kg chicken pieces, bone in (or 800 g boneless pieces), preferably free-range
green salad and baked potatoes, to serve
1 Combine the olive oil, honey, soy sauce, garlic, mustard and chilli powder in a small bowl. Add some freshly ground black pepper, but not salt as the soy sauce is already salty.
2 Cut a few slashes into each piece of chicken and place in a dish. Pour over the marinade and massage into the chicken for a couple of minutes. If making this in advance, cover and place in the cool box, making sure it is sitting flat, so the marinade doesn’t leak.
3 If using bone-in chicken, cook on a barbecue flatplate for about 25 minutes, turning often and brushing regularly with the marinade until cooked through. Do not brush with the marinade for the final 5 minutes of cooking, to ensure the marinade is cooked. Boneless chicken pieces will take about 15 minutes to cook, depending on their thickness.
4 Transfer the chicken to a clean plate and serve with a green salad and baked potatoes on the side.
MARINATED BUTTERFLIED LEG OF LAMB
If you don’t want to take multiple jars of spices to the campsite with you, simply combine the coriander, cumin and mint in one small jar before you leave home and add to the remaining ingredients before cooking. If you have any leftovers, a lamb and chutney sandwich will win hearts the next day!
SERVES about 8
2–2.5 kg leg of lamb, boned and butterflied (about 1.5–2 kg without bone)
80 ml (⅓ cup) olive oil
juice of 1 lemon
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons dried mint leaves
2 garlic cloves, crushed
green salad and baked potatoes, to serve
1 Open the lamb out and use a sharp knife to make a few slashes through the thickest part of the meat – this helps the meat cook evenly.
2 In a bowl, combine the olive oil, lemon juice, coriander, cumin, mint leaves and garlic. Rub the marinade all over the lamb. If possible, return the meat to the cool box (place it on a tray or even in a clean plastic bag) and leave to marinate for 1–2 hours. Ideally you would prepare this in the morning and allow it to marinate all day.
3 When you’re ready to cook, ensure your barbecue or fire isn’t too hot, otherwise your meat will char on the outside and still be raw in the middle. Cook the meat on a barbecue flatplate for 15 minutes, then turn over and cook for a further 15 minutes. If you are cooking on a hooded barbecue put the hood down for the second 15 minutes. If not, try and cover your meat with foil. If you can’t do either, don’t worry.
4 Check to see if the meat is cooked to your liking, remembering it will cook further while it rests. If it’s ready, remove from the heat, wrap in foil and leave to rest for about 10 minutes. Slice into thick slices and serve with salad and baked potatoes.
VIETNAMESE PORK MEATBALLS WITH NOODLES
These meatballs are quick and easy to make and can be served on their own, without the noodles or dressing. Sometimes I make big ones, but at other times, particularly if I’m feeding a crowd, I make them half the size.
SERVES 4–6
MEATBALLS
800 g good-quality minced pork
1 small red chilli, seeded and finely chopped (optional)
3 garlic cloves, crushed
1½ tablespoons fish sauce
3 tablespoons finely chopped mint leaves
3 tablespoons finely chopped coriander (cilantro) leaves
250 g packet rice vermicelli noodles, to serve
VIETNAMESE DRESSING
2 tablespoons fish sauce
½ small red chilli, seeded and finely chopped
1½ tablespoons lime juice
1 teaspoon sugar
1 Put all of the meatball ingredients into a bowl, season well with salt and freshly ground black pepper and use your hands to mix well until the pork turns a paler pink. Taking a tablespoon of the mixture at a time, roll into neat balls – you should make about 16 in total. Alternatively, take 2 teaspoons at a time to make 32 smaller balls. These can be made in advance and chilled in the cool box.
2 To make the Vietnamese dressing, put all of the ingredients into a small bowl and stir to dissolve the sugar. Set aside.
3 Cook the meatballs on a medium–hot barbecue or on a grill rack over the fire for 10–12 minutes for the larger ones, or 8–9 minutes for the smaller meatballs, turning regularly, until just cooked through. Be careful not to overcook, otherwise they will become dry.
4 Meanwhile, cook the noodles in boiling water for 2 minutes, or according to the packet instructions. Drain and rinse in cold water to cool. To serve, pour the dressing over the noodles and toss to combine, then sit the meatballs on top. Alternatively, serve the meatballs, noodles and dressing separately, allowing each person to help themselves.
PESTO LAMB BURGERS
Nearly everyone loves a good burger and homemade or camp-made are best.
These are so simple the kids can get involved too. This recipe makes four large burgers, but you could easily make eight smaller ones, if preferred. The pesto flavour is quite mild, so add the extra tablespoon if you really love it.
MAKES 4 large burgers
PESTO LAMB PATTIES
800 g good-quality minced lamb
2 garlic cloves, crushed
2–3 tablespoons pesto
4–8 burger buns or soft rolls, to serve
crisp lettuce leaves, to serve
sliced tomato, to serve
sliced cucumber, to serve
balsamic onion relish, to serve
1 Put the lamb, garlic and pesto into a large bowl and season with salt and freshly ground black pepper. Use your hands to combine well.
2 Divide the lamb mixture into 4 or 8 portions, depending on whether you would like to make large or small burgers, then shape into patties. The burgers can be prepared ahead and stored in the cool box, if desired.
3 Cook the patties on a barbecue or on a grill rack over the fire for about 6 minutes on each side for larger burgers, or 4–5 minutes on each side for smaller burgers.
4 To assemble the burgers, split the burger buns or rolls and toast them, cut side down, for 1–2 minutes to warm through.
5 Serve each burger inside a bun with as much lettuce, tomato and cucumber as desired, then top with the balsamic onion relish.
SPANISH TORTILLA
This recipe is useful for using up any leftover potatoes from the previous night’s dinner. If you don’t have any, you’ll need to cook some before you start preparing the tortilla. I often serve this for breakfast before heading out on a long walk to keep hunger at bay for as long as possible.
SERVES 4–6
2 tablespoons olive oil
4 bacon slices, rind removed, roughly chopped
1 small onion, thinly sliced
225 g (1½ cups) cooked potatoes, roughly chopped or sliced
1 garlic clove, crushed (optional)
8 eggs
80 ml (⅓ cup) milk
60 g (⅔ cups) grated cheddar or tasty cheese
toast, to serve
1 Put the oil in a frying pan with a 26–28 cm diameter base. Sit on a barbecue or over the fire. Add the bacon and onion and cook for 5 minutes, stirring regularly. Add the potato and garlic, if using, and cook for a further 5 minutes to heat through.
2 Meanwhile, crack the eggs into a bowl or jug and beat to combine. Add the milk, season with salt and freshly cracked black pepper, and mix briefly. Pour into the pan, shaking to cover the vegetables evenly.
3 Scatter the cheese over the top and cook for 2 minutes. Using a spatula or fork, gently pull the cooked egg from the edge of the pan into the centre, tilting the pan so the uncooked egg flows to the base and sides.
4 Cook for a further 1 minute, then cover with a lid or foil and cook for a further 8 minutes, or until the egg is just set.
5 Remove from the heat and let the tortilla sit for 1–2 minutes before turning out onto a board and slicing into wedges. Alternatively, serve straight from the pan in wedges, accompanied by warm toast.
CAMP-MADE SAUSAGES
Although it’s easy to buy sausages, knowing you’ve made your own is very satisfying and comes with the added bonus of knowing exactly what’s gone into them! You can vary the flavour by adding 2 tablespoons chopped fresh parsley, a scant ½ teaspoon chilli powder or 3 teaspoons fennel seeds.
MAKES 8 sausages
2 slices of bread, crusts removed
60 ml (¼ cup) milk
800 g good-quality minced pork or beef
2 garlic cloves, crushed
1 onion, finely chopped
2 teaspoons chopped fresh thyme or 1 teaspoon dried
olive or vegetable oil, for cooking
8 crusty bread rolls or slices bread, to serve
salad leaves, such as rocket (arugula) or lettuce, to serve
mustard or tomato sauce, to serve
1 To make the sausages, break the bread into small pieces and put in a small bowl. Pour over the milk and leave to soak for 5 minutes.
2 Put the milk-soaked bread in a bowl with the mince, garlic, onion and thyme (and any extra flavourings if you’re using them). Season with salt and plenty of freshly ground black pepper and use your hands to mix thoroughly for 3–4 minutes, or until well combined.
3 Divide the mixture into 8 even-sized portions and shape each into a fat sausage shape (you may find this easier with slightly wet hands). If you have the time, place on a plate or wrap in plastic wrap and put in the cool box for 30 minutes, or up to 4 hours. Chilling them slightly helps them hold their shape when cooking, although it’s not essential.
4 Brush or rub the sausages all over with a little oil and cook on a barbecue or on a grill rack over the fire for 15–20 minutes, turning regularly and brushing with oil until they are cooked through.
5 Serve the sausages in bread rolls, accompanied by salad leaves and mustard or sauce.
MARINATED PORK LOIN WITH GREEK SALAD
Pork loin (fillet) is a fairly quick-cooking meat, but be careful that you don’t burn the outside before the inside is sufficiently cooked. It is important to rest the meat afterwards so it can finish cooking.
SERVES 4–6
60 ml (¼ cup) olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
800 g pork fillet (about 2)
pita bread, to serve (optional)
GREEK SALAD
½ small red onion, thinly sliced
3 firm, ripe tomatoes, roughly chopped
2 small cucumbers, cubed
1 handful black olives
200 g feta cheese, crumbled
olive oil, for drizzling
1 Combine the olive oil, lemon juice and oregano in a shallow dish and season with salt and freshly ground black pepper.
2 Cut several shallow slashes across both sides of the pork to allow the marinade to get into the meat. Put the meat into the dish and turn in the marinade a few times to coat. Set aside in the cool box for at least 2 hours to marinate.
3 Remove the pork from the marinade and if possible, pat dry with paper towel – this helps to get the outside nice and crisp.
4 Cook the pork on a barbecue or grill rack over the fire for 3–4 minutes on each side. Wrap the meat in foil to prevent the outside burning before the middle is cooked. Move to a cooler part of the barbecue or to the side of the fire and continue cooking for about 15 minutes – it is safe to serve the meat when it is still a little pink in the middle.
5 Once cooked, let the foil-wrapped pork rest for 10 minutes – this is important for it to finish cooking. If you didn’t wrap it during cooking then cover the pork with a bowl while resting.
6 If serving with pita bread, place over the heat briefly, turning once, until lightly toasted and warmed through.
7 While the pork is resting, make the Greek salad. Combine the onion, tomato, cucumber and olives in a serving bowl. Crumble the feta cheese on top and drizzle with olive oil. Slice the pork and serve with Greek salad and pita bread, if desired.
PORK KEBABS WITH FLAVOURED MAYONNAISE
It’s up to you how you flavour the mayonnaise, you can add your favourite fresh herbs, a little chilli, a squeeze of lemon juice, a dollop of mustard, or experiment with a combination to find the right mix for you!
SERVES 4 (MAKES 8 kebabs)
2 tablespoons hoisin sauce
2 tablespoons soy sauce
450–500 g pork fillet, cut into about 24 cubes
16 small brown mushrooms
2 small zucchini (courgettes), cut into 1 cm slices
1 red capsicum (pepper), seeded and cut into 3 cm squares
olive or vegetable oil, for brushing
salad and pita bread, to serve (optional)
MUSTARD AND HERB MAYONNAISE
120 g (½ cup) good-quality mayonnaise
1 tablespoon lemon juice
1 tablespoon finely chopped fresh herbs, such as parsley, coriander, tarragon or dill (optional)
1 tablespoon Dijon or wholegrain mustard
1 small red chilli, seeded (optional)
1 If using wooden skewers, soak 8 of them in water for 20 minutes to prevent them from burning during cooking.
2 Combine the hoisin and soy sauces in a medium-sized bowl and season with freshly ground black pepper. Add the pork and toss to coat. Cover and leave to marinate in the cool box for at least 1 hour if you have time; if not they will still taste delicious.
3 Meanwhile, make the mustard and herb mayonnaise. Combine the mayonnaise with your choice of ingredients in a small bowl. Stir in 1 teaspoon water and set aside. If you’re not adding lemon juice, add a couple more teaspoons of water.
4 Thread the pork onto the skewers alternately with the vegetables. Pour any remaining marinade over the vegetables. Brush or drizzle each kebab with oil.
5 Preheat a barbecue grill plate to medium and cook the kebabs for about 10 minutes, turning regularly, or until the pork is cooked.
6 Serve the kebabs with the mustard and herb mayonnaise and salad. If serving as a wrap, cover the pita bread in foil and warm on the barbecue for about 5 minutes before serving. Pull the pork and vegetables from the skewers and add a dollop of the mayonnaise.