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Caravan Cooking- some recipes we find useful

Bacon and Tomato Pasta Sauce


200g pack of smoked bacon pieces known as lardons

Small onion


Tomatoes, preferably about 4 fresh “Plum” type but could be tinned (200G)

Tomato puree

Mixed herbs, Salt and pepper.

Fresh chopped Basil (or some Parsley)

Olive Oil 


Fry the onion until soft adding the garlic and Bacon pieces after about 10 mins. Fry the bacon for about 5 mins before adding the tomatoes, a good squirt of puree (about 4inches) the mixed herbs (about ??) salt and pepper.

Bring to the boil and simmer on a low heat for 20-30 mins removing the lid towards the end to allow the sauce to reduce. Add the chopped basil before serving



Spicy Kidneys (Kidneys Creole) and Tagliatelle or Macaroni



2 Pork kidneys sliced

1 sliced onion

½ Pepper red or green

Heaped teaspoon of Capers

Crushed Clove of Garlic

200G chopped tomatoes

Desert Spoon Tomato and Chilli pickle

½ tsp Tabasco

Lemon Juice


Salt and pepper



Fry the onion until softened, add the kidneys and brown.

Add the remaining ingredients and simmer for 25-30 mins




Toasted Chickpeas with garlic, capers & rosemary.


1 x 400 gm tin chickpeas

2 tbsp groundnut oil

Zest and juice of 1 lemon

2 Cloves garlic, chopped

2 tbsp capers

4 sprigs rosemary, stripped & chopped

4 tbsp good olive oil


Drain & dry chickpeas.  Heat oil till hot and toss in the chickpeas.  Fry 4 – 5 mins till golden.  Add lemon zest, juice & garlic.  Boil for a minute till juice almost evaporated.  Remove from heat and add capers, rosemary & good oil.  Season with salt & pepper



Red Onion and Cherry Tomato Salsa


Medium red onion

Zest and juice of 1 lime

Large Red Chilli, seeded and finely chopped

½ tsp sugar

½ tsp salt

1 punnet of baby plum tomatoes halved

10 leaves of Basil, Sliced

1 tbsp extra virgin oilive oil


Mix the onion with the lime zest and juice, chilli, sugar and salt. 

Leave for 10 mins then stir in the tomatoes, basil and oil


Baked Chicken with tomatoes & olives


2 chicken breasts

125g cherry tomatoes on the vine

2 tbsp capers, rinsed

2 tbsp olive oil

1 tbsp balsamic vinegar

6 pitted black olives

3 cloves garlic


Preheat oven, gas Mk 5, 170 fan oven

Place chicken & toms in roasting tin.  Season with pepper, scatter garlic and capers, add olive oil and vinegar.

Place in oven, cook for 20 mins.  Add olives and cook 5 mins more, or until chicken is cooked through.


Remove from oven; serve with roasted sweet potatoes on the side.


Sweet potatoes:  Peel, chop into even pieces, toss in oil and roast for 40 mins.


In Remoska, Potatoes take an hour in the base; put chicken etc in foil dish on top for at least 35 mins depending on size of breasts.


Roast Honey & Cumin Chicken


1 tbsp olive oil

1 tbsp clear honey

2 tsp ground cumin

1 clove garlic, crushed

1 tbsp Red wine vinegar

4 chicken legs, skin scored

New Potatoes, quartered

2 small Red Onions, quartered


Mix oil, honey, cumin, garlic & vinegar & seasoning. Pour over chicken, leave for 15 mins.

Remove from marinade, pour marinade into roasting tin, add potatoes & onions, Pour over 150 ml cold water, bake for 20 mins.

Add chicken, toss in juices  Return to oven for 35-40 mins, basting regularly until chicken is cooked & vegetables are tender.  Serve with salad or green beans.


Hot & Spicy Chicken Bites


450 gr Boneless Skinless Chicken breast, in 2.5 cm cubes

2 Cloves of Garlic, crushed

1 small red chilli, de-seeded & chopped

1 tbsp fresh ginger, grated

Juice of 1 lime

1 tbsp fresh coriander, chopped

Mixed salad leaves.

Mix chicken, lime, coriander, ginger, chilli & garlic in a microwaveable dish, mix well to coat chicken.

Microwave for 5 minutes, allow to stand for 1/2 minute,stir then serve on top of the salad.


Sweet & Sour Sauce with BBQ Belly Pork


1 level tbsp Cornflour

2 level tbsp Sugar

2 tbsp White wine Vinegar

2 tbsp Orange juice

1½ tbsp Soy Sauce

1½ tbsp Tomato Puree

1½ tbsp Pale Sherry

6 tbsp Water


(Lean pork – chopped & a green pepper)


Toss pork in cornflour, fry till brown, pour off oil, add some soy sauce.

Stirfry some strips of green pepper, add the sauce, heat till smooth & translucent, add the pork.


Serve with cooked rice mixed with 2 rashers bacon chopped and 1 egg whisked and scrambled all up together.


Spanish Pork Stew with Chorizo & Potatoes

450 gm shoulder of pork, diced

450 gm small salad potatoes

110 gm chorizo in 1 piece & diced

250 gm Roasted red peppers in oil

1 clove garlic thinly sliced

1 large red onion, thickly sliced

6 sprigs fresh thyme

1 Tblsp olive oil

¼ teasp saffron strands

2 tablespoons white wine vinegar

150 ml dry white wine

300 gm tomato frito

2 heaped tablespoons mixed olives


Put pork & chorizo, peppers, garlic & onion in casserole, add thyme, seasoning, oil & mix.  Mix crushed saffron with vinegar & add with white wine, frito, olives & potatoes.  Bring to boil, cook for 1½ hours (in an oven).

Serve with green beans.


Pork in Chilli & Ginger Sauce


2 Tsp oil

3cm ginger,shredded

2 cloves garlic, sliced

½ red chilli, deseeded & sliced

250 gm pork in strips, in seasoned flour

3 Tbsp dark soy sauce

125 ml dry sherry

Juice of ½ Lime

1 Tbsp light muscavado sugar

small handful coriander sprigs

1 tbsp olive oil (For potatoes)


Fry ginger, garlic & chilli 5 mins, remove & set aside. 

Sauté pork, add Soy sauce, sherry, lime juice & sugar.  Bring to boil & cook for 5 mins.  Return ginger mix to pan and stir in the coriander.


Serve with mashed potatoes. (make with olive oil)




Spaghetti with anchovies, garlic & parsley


½ lb spaghetti

50-ml olive oil (2 fl oz)

2 garlic cloves, finely chopped

4 fat anchovy fillets, finely shopped

20 g (¾ oz) flat leaf parsley, finely chopped


Cook spaghetti.  Meanwhile, heat olive oil, then add garlic and cook gently for a couple of minutes.  Don’t allow it to burn & taste bitter.


Add anchovy fillets & remove from heat. 


Drain pasta, return to pan and pour over the garlic & anchovy oil, parsley & plenty of black pepper.  Mix well and serve.


Spicy Tomato Sauce

(For chicken or fish fillets)


1 teasp salt

¼ teasp Cayenne or whole red chilli


1 teasp fennel seeds

1 teasp mustard seeds

2 teasps ground cumin

½ teasp ground roasted cumin seeds

Garam Masala

175 gm onions, peeled & finely chopped

2 cloves garlic, peeled & finely chopped

400 gm tomatoes


Heat 4 tbls Oil in pan, add fennel & mustard seeds, then onions & garlic. Stir fry till onions are brown.  Add cumin, salt & cayenne, stir once & add tomatoes add roasted cumin & garam masala. Boil & simmer 15 mins.  (add fish cook 15 mins)

(brown chicken & cook at least 20 mins)


Ray Wings with Cherry Tomato Sauce


2 x 200 gm Ray Wings

4 Tablespoons olive oil

1 Shallot finely chopped

180 gm cherry tomatoes, halved

100ml dry white wine

Tablespoon Capers

15 gm Oregano


Poach Ray wings for 5 – 6 minutes

Meanwhile heat ½ the oil in frying pan, add shallot and garlic & cook for 2 –3 minutes until starting to soften.

Add tomatoes & cook till skins begin to burst.

Pour in the wine, season, add capers & oregano & allow to bubble for 2 – 3 mins.

Tip sauce over rays, drizzle oil over.  Serve with crusty bread & chicory & watercress salad.






11/2 - 2 Kg mussels (for 2)

Onion or shallot

Clove of Garlic

White wine 25cl (bottle of vin de table)

Fresh Cream


Clean the mussels, remove the beards and any encrusted barnacles. Discard any that are open or broken. Rinse several times and store in cold water until ready to cook.

In a large pan that can be covered, fry the onion and garlic.

Drain the mussels and add to the pan.

Add the wine, cover and bring to the boil.

After about 5 mins when the mussels begin to open stir in the chopped parsley and cream

Serve with fresh bread discarding any that have not opened.




Chunky Fish Soup


1 tbsp olive oil

1 medium Onion, chopped

1 clove garlic, crushed

2 bay leaves

¼ teasp Saffron

small can chopped Tomatoes

500 g Fish Stock

100gm white fish fillet cut into chunks

200 gm fruits de mer.


  1. Cook onion in a medium pan in oil for 5 mins until soft.  Add garlic, bay leaves & saffron cook for 1 min. Add tomatoes & fish stock
  2. Bring to boil, add white fish & seafood.  Simmer gently for 5-10 mins till seafood & fish are cooked through.
  3. Check seasoning, remove bay leaves garnish with parsley.



Serves 2 as main course or 4 as a starter.

Fish Fillets in white wine and olives


Fillets of Mullet or any other round  or flat fish

Olive oil a tiny coffee cup size 

2 Tablespoons of white wine 

1 dozen stoned olives 

Fennel or Thyme and Bayleaf 

Slices of Lemon



Mix the oil, wine and herbs and pour over the fish in a shallow dish.. Cook for 15-20 minutes in an oven (say 150 degrees)  or 25 minutes in a  Remoska. Add the olives at the end before serving


©Copyright 2012 David Willdigg All rights reserved