tag:blogger.com,1999:blog-52071521624652167022024-03-13T20:08:45.414+00:00In My Caravan KitchenJust a few recipes created in my caravan kitchen. Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-5207152162465216702.post-45801932304605147352018-11-29T21:00:00.000+00:002018-12-20T13:48:09.132+00:00Pigeon Breast with a Red Wine Reduction and Celeriac PuréeWhen I saw a pigeon reduced to £2 at Warners Budgens in Morton-in-Marsh and then 1/4 of a celeriac root for 25p the making of meal for one was born. I'm on my own in the caravan this week as I'm working away so this quick but delicious dinner was just perfect for me. Pigeon breasts are soft, tender and moist, full of flavour and should never be overcooked. I like my meat rare so only cook for about 90 seconds a side but you could stretch to 3 minutes at a push if you prefer it done a bit more. If you haven't already you really must give pigeon a try, you won't be disappointed.<br />
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<u>Ingredients:</u><br />
(serves 1)<br />
<br />
1x Pigeon<br />
1/4 Celeriac<br />
2x Potatoes<br />
250ml Red wine<br />
1x Spring onion<br />
1tsp Caraway seeds<br />
1tsp Sugar<br />
1x Bay leaf<br />
1tsp Cornflour<br />
Milk<br />
Butter<br />
Chives<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Peel the celeriac and potatoes then cook in a pan of water until soft.<br />
2. In a small saucepan bring the wine to a fast simmer then add the spring onion chopped in half, the bay leaf, caraway seeds and sugar. Mix the cornflour with a little water to make a slurry and add to the wine. Reduce down until the sauce is fairly thick. Season to taste then pass through a sieve into a lidded pan to keep warm.<br />
3. Drain the celeriac then return the pan to the heat. Mash with a fork whilst on the heat as it will allow the veg to steam away more water. Pour in a glug of milk and a blob of butter and mix through, still while on the heat. Season to taste.<br />
4. Carefully cut the breasts off the pigeon keeping the skin on and discard the carcass. Season then cook in a hot frying pan for about 90 seconds a side or until golden brown. Add a knob of butter and spoon over the pigeon then set aside to rest for a few minutes.<br />
5. Slice and serve topped with the sauce accompanied with the mash, some chopped chives and a bit of nice veg of your choice.<br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Moreton-in-Marsh, Gloucestershire51.9866114 -1.712927700000022951.9768329 -1.7330977000000229 51.996389900000004 -1.6927577000000229tag:blogger.com,1999:blog-5207152162465216702.post-58319597163719837442018-11-28T20:00:00.000+00:002018-12-20T13:42:31.216+00:00Super Quick Stir Fry Chicken and Mushroom with NoodlesI wanted a really quick tea in the van as I was on my own and the reduced section in the supermarket came up trumps with 1/2 a cooked chicken, some fresh noodles and chives. A super quick stir fry was immediately on the menu that took literally minutes to cook, just what I needed after a long day at work.<br />
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<u>Ingredients:</u><br />
<br />
1/2 Chicken precooked<br />
300g Fresh noodles<br />
1x Large chili, sliced<br />
150g Mushrooms, sliced<br />
6x Spring onions, sliced<br />
1x Garlic clove, crushed<br />
1/2 Chicken stock cube<br />
Light soy sauce<br />
Chives<br />
Cornflour<br />
Oil for frying<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. In a hot wok add the oil and all the veg then stir fry for about 2 minutes.<br />
2. Add a cup of water and half a chicken stock cube and bring to a simmer.<br />
3. Mix a heaped teaspoon of cornflour in a little water then pour into the wok followed by a good glug of soy sauce.<br />
4. Remove the chicken skin and bones and chop the meat into bite-size chunks then add to the wok with the noodles. Cook for about 3 minutes.<br />
5. Season to taste then serve in a bowl topped with some chopped chives.<br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Moreton-in-Marsh, Gloucestershire51.9866114 -1.712927700000022951.9768329 -1.7330977000000229 51.996389900000004 -1.6927577000000229tag:blogger.com,1999:blog-5207152162465216702.post-47402681968342961422018-11-27T21:00:00.000+00:002018-12-20T13:41:04.816+00:00Leek and Potato Soup Topped with Broccoli Shards, Crispy Bacon and Brie BombsI'm staying in the caravan on my own this week as I'm working away from home in The Cotswolds. The town of Moreton-in-Marsh is my host and a quick dash to the local Co-op just before closing time provided some leeks and potatoes, coupled with broccoli, bacon and brie a soup recipe was born. Leek and potato soup on its own is a gratifying winter dish but add a few toppings and it takes it to the next level. The little bombs of gooey brie are tremendous surprise nuggets of pure joy, give them a go and I promise you will love it.<br />
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<u>Ingredients:</u><br />
<br />
2x Leeks<br />
6x Potatoes<br />
1x Vegetable stock cube<br />
2x Broccoli Florets<br />
4x Bacon Rashers<br />
1tsp English mustard powder<br />
80g Brie<br />
Chili flakes (optional)<br />
Onion flakes (optional)<br />
Cold pressed rapeseed oil<br />
<br />
<u>Method:</u><br />
<br />
1. Peel and chop the potatoes into fairly small chunks then bring to a simmer in a lidded pan with the water just covering the potatoes.<br />
2. Wash and slice the leeks then add to pan 10 minutes after the potatoes, continue to simmer until soft.<br />
3. Crumble in the vegetable stock cube and stir through the mustard powder then blend with a hand blender until smooth.<br />
4. Taste, season, keep warm with the lid on the pan.<br />
5. Fry the bacon rasher in a frying pan until crispy, set aside on some kitchen paper to dry then break up with your fingers into crispy bits.<br />
6. Thinly slice the broccoli and gently fry in the bacon fat.<br />
7. Serve in a bowl topped with the florets first, then the bacon bits followed by the brie cut into little cubes. For an extra kick add the onion and chili flakes then drizzle over a drop of rapeseed oil.Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Moreton-in-Marsh, Gloucestershire51.9866114 -1.712927700000022951.9768329 -1.7330977000000229 51.996389900000004 -1.6927577000000229tag:blogger.com,1999:blog-5207152162465216702.post-51882756946567901752018-08-29T20:00:00.000+01:002018-12-20T10:59:53.146+00:00Stilton Burger with Caramelised OnionsThe combination of tangy Stilton cheese with sweet carmelised onions is a topping made in heaven for a big juicy burger. I don't think it really needs a sauce but we did mix a bit of Dijon mustard with mayonnaise and it went well but you could try a nice chutney instead.<br />
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<u>Ingredients:</u><br />
<br />
Burgers<br />
Buns<br />
Onions (1 per person)<br />
Sugar<br />
Stilton cheese<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Halve and slice the onions then put them in a frying pan on a medium-low heat with some nice oil, butter or lard of your choice. Stir and cook for 20 minutes then add a pinch of sugar and salt per person and continue to cook until caramalised.<br />
2. Slice the buns in half and lightly toast the insides.<br />
3. Grill your burger until done then top with slices of Stilton and continue to cook until the cheese just begins to soften.<br />
4. Make up your burger with whatever sauce and salad you like and top with the lovely sweet onions.<br />
<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0West Runton, Norfolk52.934974999999987 1.248600000000010452.932582499999988 1.2435575000000103 52.937367499999986 1.2536425000000104tag:blogger.com,1999:blog-5207152162465216702.post-32456928359330510852018-08-28T21:17:00.000+01:002018-12-20T09:11:15.386+00:00Easy Beef Stew in the Slow CookerWhat can be more inviting than returning to the van to smell the aroma of a hearty beef stew bubbling away nicely in the slow cooker? It is so simple to make in the morning then leave it all day so its really just a case of dishing up when you're ready for it. No cooking tonight and very little washing up gets a big thumbs up from our family.<br />
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<u>Ingredients:</u><br />
<br />
Phase 1:<br />
750g Stewing steak<br />
1x Bottle (330ml) Cider<br />
300g Carrots, chopped and peeled<br />
200g Baby button mushrooms<br />
500g Pancetta<br />
1x Can of chickpeas (300g)<br />
2x Garlic cloves, peeled and sliced<br />
500g New potatoes<br />
2x Onions<br />
1tbsp Dijon mustard<br />
1tbsp Soy sauce<br />
1tbsp Worcestershire sauce<br />
1tsp Ground black pepper<br />
1tsp Smoked paprika<br />
1tsp Dried mixed herbs<br />
1x Bay leaf<br />
1x Star anise petal<br />
500ml Water<br />
2x Beef stock cubes<br />
<br />
Phase 2:<br />
1x Can of butter beans<br />
1x Cup of peas<br />
1x Cup of broad beans<br />
1tbsp Butter<br />
1tbsp Plain flour<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. If the stewing steak isn't cut into chunks do that then season and brown in a frying pan before putting in the slow cooker.<br />
2. Add everything else in phase 1 to the slow cooker then leave it on low all day.<br />
3. When you get back to the van commence phase 2 by mixing the butter and flour into a paste to make a beurre manié and add it to the slow cooker along with beans and peas. Allow to cook for half an hour then serve with some nice bread and butter.<br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0West Runton, Norfolk52.934974999999987 1.248600000000010452.932582499999988 1.2435575000000103 52.937367499999986 1.2536425000000104tag:blogger.com,1999:blog-5207152162465216702.post-62989149687854376572018-08-16T20:17:00.000+01:002018-12-01T21:03:28.344+00:00Leek and Potato FrittataIt was tea time in the van and we had some leeks, potatoes, eggs and cheese so what else to make but a frittata. We used new potatoes halved then cut into 1cm slices but you can use any spud you like, in fact you can use any vegetable you might have left over in the fridge to make this simple satisfying dish.<br />
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<u>Ingredients:</u><br />
<br />
10x New potatoes, halved and sliced.<br />
1x Leeks, also halved and sliced<br />
1x Garlic clove, crushed<br />
6x Eggs<br />
Grated cheese, a couple of handfuls<br />
Fresh herbs of choice to top, I used dill because it is all I had.<br />
Butter for frying<br />
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<br />
<u>Method:</u><br />
<br />
1. Cook the potatoes in a pan of boiling water for about 5 minutes. Drain and allow to dry off.<br />
2. In a frying pan cook the potatoes in butter until just about turning golden. Add the leeks and garlic and cook for another 5 minutes.<br />
3. Beat the eggs together with some salt and pepper then add to the pan and cook on a low heat for about 5 minutes.<br />
4. Top with grated cheese then pop under a medium grill until the cheese is bubbling.<br />
5. Dust with some fresh herbs, allow to cool for 5 minutes then serve.<br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Bridlington, East Riding of Yorkshire54.1132925 -0.1597418999999717954.0946765 -0.20008239999997179 54.1319085 -0.11940139999997179tag:blogger.com,1999:blog-5207152162465216702.post-67327948866981009202018-08-15T19:34:00.000+01:002018-12-01T11:19:57.086+00:00Crock Pot Pork Cheeks with Celeriac PuréePork cheeks has to be one of our favourite cuts of meat and they lend themselves perfectly to a slow cooker. You will have to ask a butcher for them and probably order in advance but I totally recommend you do, you wont regret it. I usually serve one cheek as a starter but today we had 2 each as a main with a bigger portion of purée and a side of vegetable sauteed in garlic butter.<br />
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<u>Ingredients:</u><br />
<br />
10x Pig cheeks<br />
2x Onions, diced<br />
2x Carrots, peeled and diced<br />
2x Leeks, sliced<br />
1x Parsnip, peeled and sliced<br />
3tbsp Caraway seeds<br />
1tbsp Black peppercorns<br />
1tsp Dried thyme<br />
2x Garlic cloves, crushed<br />
280g Tomato purée<br />
1x Bottle of red wine<br />
2x Bay leaves<br />
1x Pint of beef stock<br />
<br />
For the Purée:<br />
1x Celeriac<br />
2x Large potatoes<br />
Double cream<br />
Butter<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Dust the cheeks in flour, season then brown in a frying pan before placing in the slow cooker.<br />
2. Cook all the veg, herbs and seeds in the frying pan for about 20 minutes until beginning to caramelise.<br />
3. Add the tomato purée, stir through and cook for a further 5 minutes then pour in the bottle of wine and bring to a simmer for 5 minutes, followed by the beef stock for another 5 minutes.<br />
4. Pour the whole lot into the slow cooker and leave on low all day.<br />
5. Peel and chop into chunks the celeriac and potatoes. Bring to a boil in a pan then simmer until soft. Drain the water, return to the heat and pour in a substantial amount of cream then mash with a fork until smooth. Add a big blob of butter and season to taste.<br />
6. Remove the cheeks and set aside. Sieve the cooking liquor to make a rich sauce then plate up! Serve with some nice veg, I sauteed some runner beans, broad beans and courgettes in garlic and butter.Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Bridlington, East Riding of Yorkshire54.1132925 -0.1597418999999717954.0946765 -0.20008239999997179 54.1319085 -0.11940139999997179tag:blogger.com,1999:blog-5207152162465216702.post-29450221697813030572018-08-14T20:09:00.000+01:002018-12-01T20:37:25.597+00:00Simple Pan Fried Sea Bass with French Beans and New PotatoesNo sauce, no spice, no flavours. Good, fresh food cooked simply can be just as delicious as the most complex dishes. Simply pan fried in rapeseed oil the fresh sea bass fillets are perfectly joined with fresh, boiled new potatoes topped with a bit of dill, and french beans blanched then finished off in a pan with a bit of butter. The whole thing takes about 10 minutes and is a delightful summertime dinner.<br />
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<u>Ingredients:</u><br />
<br />
Sea bass fillets<br />
New Potatoes<br />
French Beans<br />
Fresh Dill<br />
Butter<br />
Rapeseed oil<br />
Lemon<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Bring a pan of salted water to boil then add the new potatoes and simmer for about ten minutes or until soft. Stab them with a fork and if they slide off they are ready. Drain then add a blob of butter, salt and pepper and spin around the pan to evenly coat.<br />
2. Blanch the beans in boiling water for about three minutes then drain. Allow to dry then finish off in a frying pan with a blob of butter and somne salt and pepper.<br />
3. Season the sea bass fillets then fry skin side down in a drop of rapeseed oil in a frying pan on mid-high heat for 2-3 minutes, flip over for a minute then serve with the beans and the spuds topped with dill and a wedge of lemon. Simple and delicious.Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Bridlington, East Riding of Yorkshire54.1132925 -0.1597418999999717954.0946765 -0.20008239999997179 54.1319085 -0.11940139999997179tag:blogger.com,1999:blog-5207152162465216702.post-17322084906990307242018-04-03T19:00:00.000+01:002018-11-30T13:33:26.102+00:00Slow Cooker LasagnaMy lot love lasagna but it can be quite time consuming to make so I was keen to attempt it in the slow cooker. The final result was certainly tasty but there is no doubt the traditional oven method is better, however the simplicity and ease of using a slow cooker, especially in the caravan, does make this lasagna a winner and we will be making it again. It's a dish that will evolve over time as we try different ingredients, cheeses and timings. If you do give it a go please let me know how you get on and any ingredient changes you make. As it is tweaked I think it will get better and better.<br />
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<u>Ingredients:</u><br />
<br />
800g Mince Beef<br />
1x Red pepper, finely diced<br />
2x Onions, finely diced<br />
2x Carrots, finely diced<br />
2x Garlic cloves, crushed<br />
3x Celery sticks, diced<br />
1x Beef stock cube<br />
680g Passata<br />
1tbsp Worcestershire sauce<br />
1tbsp Red wine vinegar<br />
1tsp Mustard powder<br />
1tsp Dried mixed herbs<br />
2tsp Lemon juice<br />
1x Handful of fresh basil, chopped<br />
Lasagna sheets<br />
200g Mozzarella, grated<br />
400g Cheddar, grated<br />
350ml Double cream<br />
<br />
For the topping:<br />
Cheddar<br />
Parmesan<br />
<br />
<u>Method:</u><br />
<br />
1. Brown the mince either in a frying pan or like I do in the oven. Break the mince up in an oven tray and roast on gas mark 6 for 45 minutes, but every 15 minutes or so remove the mince and break it up with a wooden spoon. The idea is to get lovely browned grains of mince and all the water evaporated. When browned allow to cool.<br />
2. Mix the meat in a bowl with all the veg, herbs, sauces and spices.<br />
3. In a separate bowl combine the mozzarella, cheddar and cream.<br />
4. In the slow cooker layer the meat sauce, lasagna sheets then cheese sauce and keep repeating until all gone. The top should be meat sauce for the slow cooking but top with grated cheddar and parmesan half an hour before serving. Cook on low for a total of 4-5 hours.<br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Salisbury, Wiltshire51.1219976 -1.635769699999968951.1120311 -1.6559396999999689 51.1319641 -1.6155996999999689tag:blogger.com,1999:blog-5207152162465216702.post-6284540955026438622018-04-02T19:30:00.000+01:002018-11-30T13:27:43.704+00:00SausagehengeThere is absolutely no way we could plan a trip to Stonehenge tomorrow without having Sausagehenge and mash the night before. It is such a comical way to serve up bangers and mash and the Little Larrys just loved it.<br />
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<u>Ingredients:</u><br />
<br />
Sausages<br />
Potatoes<br />
Peas<br />
Gravy<br />
<br />
<u>Method:</u><br />
<u><br /></u>
Cook the sausages your favourite way then slice length-ways and serve on top of mash surrounded by peas. Make a well in the mash in the centre to pour your gravy.<br />
<br />
The perfect gravy for bangers and mash is marmite onion gravy and the recipe can be found here:<br />
<a href="https://www.caravanlarry.uk/2016/03/marmite-onion-gravy.html">Marmite Onion Gravy</a><br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Salisbury, Wiltshire51.1219976 -1.635769699999968951.1120311 -1.6559396999999689 51.1319641 -1.6155996999999689tag:blogger.com,1999:blog-5207152162465216702.post-77309456733472137112017-11-30T21:00:00.000+00:002017-12-01T12:27:39.135+00:00Filo Wrapped Salmon and Spinach in a Creamed Miso Sauce with Chilli, Honey and SoyIt's the first night of our 'Christmas' getaway and we have come to one of our regular haunts of <a href="https://www.caravanclub.co.uk/club-sites/england/cotswolds/gloucestershire/moreton-in-marsh-caravan-club-site/" target="_blank">Moreton-in-Marsh Caravan and Motorhome Club site</a>. The plan for this weekend is to attend one of The Cotswolds excellent Christmas markets but the highlight is on Saturday when we board the Santa Steam Train Express at Cheltenham Racecourse where we will be transported through a black hole directly to the North Pole. At the North Pole station there will be elves and other magical creatures waiting for us but of course the big man himself in his carriage grotto. It is a magical trip and made possible by the lovely volunteers at <a href="https://www.gwsr.com/" target="_blank">The Gloucestershire and Warwickshire Steam Railway</a>.<br />
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Anyway, back to food. I had a bit of salmon to eat up so popped to the local Warners Budgens for inspiration and decided to try a filo spinach wrap. It is very easy and extremely tasty as the pastry keeps the moisture of the salmon contained and there is just enough to steam the spinach whilst leaving the filo nice and crunchy. I'm also enjoying experimenting with miso at the moment and this blend with chilli, honey, soy and cream worked well with this dish, however you could simply try a bit of a fish stock cube instead.<br />
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<u>Ingredients:</u><br />
<br />
1x Salmon fillet, skinless<br />
6x Asparagus spears<br />
1x Bacon rasher<br />
1x Cherry tomato vine<br />
3x Filo pastry sheets<br />
Handful of fresh spinach leaves<br />
1x Miso stock sachet<br />
1tbsp Chilli sauce<br />
1tbsp Honey<br />
1tbsp Soy sauce<br />
2tbsp Single cream<br />
Rapeseed oil (or any oil/butter) for brushing the pastry<br />
Sea salt for seasoning.<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Cut the lower stalks off the asparagus and place in a pan of salted water. Bring to the boil and simmer for 5 minutes to extract the flavour, discard the stalks. Add the asparagus tips and simmer for 3 minutes then remove and set aside.<br />
2. Fire up the oven to gas mark 7. Put the bacon and tomatoes in a roasting, coat them in oil and place in the oven for about 20 minutes.<br />
3. Put 1 filo pastry sheet on a board and brush with oil then lay another pastry sheet on top and also brush that with oil. Layer spinach leaves on the pastry then place the salmon fillet on top and season, cover it with more spinach then fold the pastry around it to make a parcel. Brush with more oil then use another sheet of pastry to wrap the entire parcel and make it look pretty. Brush with more oil and sprinkle some sea salt on the top. Bake in the oven on the top shelf for about 10 minutes or until golden.<br />
4. Use the asparagus water to make your miso stock in a small saucepan and turn the heat on low. Add the chilli, honey, soy and cream and whisk through well until foamy.<br />
5. Wrap the asparagus with the bacon and return the whole lot to oven for a few minutes.<br />
6. When all done plate up!Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Moreton-in-Marsh, Gloucestershire51.9914181 -1.702852600000028451.9523036 -1.7835336000000284 52.030532599999994 -1.6221716000000284tag:blogger.com,1999:blog-5207152162465216702.post-45309601860008275132017-10-28T09:00:00.000+01:002018-03-30T15:32:58.803+01:00Tamagoyaki (Japanese) OmelettesI am really into these Japanese tamagoyaki omelettes at the moment, so much so that I have bought a tamagoyaki pan but you can use a normal frying pan if you want to give them a go. Instead of pouring all the egg mixture into a pan, as you do when making a normal omelette, with these just enough egg mix is poured in to coat the bottom of the pan then as it cooks you roll it up and push it to the side of the pan. More egg mix is added to the pan and you roll the first bit of egg over it, increasing its size. It's a bit like rolling snow to make a snowman, you keep adding more egg and rolling it over until you get an omelette log.<br />
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Here I layered nori Japanese seaweed in one and ham and cheese in the other. They make tasty alternatives to a plain omelette and look pretty good too.<br />
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<u>Ingredients:</u><br />
<br />
Eggs (2 per person, 3 if you're hungry)<br />
Mirin rice wine<br />
Dashi stock powder<br />
Soy sauce<br />
White pepper<br />
Spray cooking oil<br />
<br />
Optional:<br />
Togarashi Japanese spice<br />
Sugar<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Mix the eggs in jug.<br />
2. Add a splash of rice wine and soy sauce with a sprinkling of dashi stock powder and white pepper. Add the spice and sugar here too if you are using them. I like mine spicy but omit the sugar. Mix well.<br />
3. Heat the pan on a medium heat and spray with oil. Pour in just enough egg mix to coat the bottom of the pan.<br />
4. Roll the cooked egg up into a log and push to the side of the pan. Spray in some more oil and pour in a bit of egg and repeat the process.<br />
5. Remove the egg log from the pan, slice and serve.<br />
<br />
<u>Tip:</u><br />
<br />
Have a look at <a href="https://www.youtube.com/watch?v=fK3mN4M31z8" target="_blank">this video on youtube</a> Cooking with Dog 😀. I don't use chopsticks, that looks far too tricky, I have a very thin spatula that does the job just fine. I don't have a dog for company either.<br />
<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Chapel Lane, Birmingham52.372268 -1.893671499999982252.367421 -1.9037564999999821 52.377114999999996 -1.8835864999999823tag:blogger.com,1999:blog-5207152162465216702.post-25519100619747647592017-10-26T20:00:00.000+01:002018-03-30T14:45:56.097+01:00Shredded Lamb Shoulder Slow Cooker StyleMy current fad is the slow cooker as I think it works very well in the caravan. Simply prepared in the morning and left bubbling away all day it is a welcome sight and smell when you return to the van from a days activities. The Little Larry's love any pulled meat and this was no exception, although I suspect they would have preferred it in a bun and not with red cabbage, green beans and mashed potatoes like we did. <br />
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<u>Ingredients:</u><br />
<br />
1x Lamb shoulder joint<br />
1x Onion, roughly chopped<br />
1x Carrot, peeled and roughly chopped.<br />
2x garlic cloves, peeled and halved<br />
1x Bottle of red wine<br />
1x Lamb stock cube<br />
2tbsp Tomato puree<br />
2tbsp Redcurrant jelly<br />
1tbsp Cornfour, mixed to a slurry<br />
1tsp Dried mixed herbs<br />
1tsp Caraway seeds<br />
1/2tsp Black pepper<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Season the lamb and brown all over in a large frying pan or wok. Put the lamb in the slow cooker.<br />
2. Put everything else apart from the cornflour into the slow cooker, switch to low and leave it all day.<br />
3. Remove the lamb and set aside. Strain the gravy into a pan and put on a high heat to reduce. Thicken with the cornflour slurry.<br />
4. Shred the lamb using two forks and plate up!Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Chapel Lane, Birmingham52.372268 -1.893671499999982252.367421 -1.9037564999999821 52.377114999999996 -1.8835864999999823tag:blogger.com,1999:blog-5207152162465216702.post-49274089844599861962017-10-25T17:30:00.000+01:002017-12-01T10:49:54.219+00:00Oxtail and Guinness PuddingsI have to admit I did make these puds at home and just steamed them in the van, but there is absolutely no reason why they can't be made from scratch in the caravan. We had these on arrival day so I wanted something tasty but not too time consuming to cook. I have taken inspiration from Heston's steak and kidney puds but instead of cooking in wine and brandy I'm using Guinness instead, plus Mrs Larry absolutely hates kidneys so they've been omitted too. Three ingredients that do massively compliment beef are rosemary, mushroom and star anise, so I've included them all! The puds themselves are crammed full of meat and probably full of many unctuous calories so they really are a treat.<br />
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<u>Ingredients:</u><br />
(serves 4)<br />
<br />
<u>For the Oxtail:</u><br />
1.6kg Oxtail<br />
2x Large onions, sliced<br />
2x Carrots, peeled and sliced<br />
200g Chestnut mushrooms<br />
1x Can of Guinness<br />
1x Can of water (just fill up the empty Guinness can)<br />
4x Garlic cloves, roughly chopped<br />
1x Bay leaf<br />
1x Thyme sprig<br />
1x Rosemary sprig<br />
1x Star anise<br />
1x Beef stock cube<br />
2tbsp Tomato puree<br />
1tbsp Worcestershire sauce (or Hendersons if you're Yorkshire)<br />
1tbsp Balsamic vinegar<br />
<br />
<u>For the Suet Pastry:</u><br />
140g Atora suet<br />
280g Self raising flour<br />
5g Salt<br />
160ml Cold water<br />
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<u><br /></u>
<u>Method:</u><br />
<br />
1. Lets make the pastry by mixing all the ingredients together and work into a dough. The water isn't a precise measurement so add it slowly until you have a nice ball of dough. Stick it in a freezer bag in the fridge.<br />
2. Liberally grease your pudding moulds with butter and put them in the freezer.<br />
3. Season the oxtail well then in a frying pan place them fat sides down. When the fat has been released turn them and brown on all sides then transfer to a casserole dish.<br />
4. Into the casserole dish goes the stock cube, mushrooms, bay, thyme, rosemary, star anise, Worcestershire sauce and balsamic vinegar.<br />
5. Now fry the onions and carrots in the beef fat for 5 minutes. Add the tomato puree and garlic and continue cooking and stirring for a few more minutes. Pour in the Guinness, bring to a simmer, then transfer all to the casserole dish.<br />
5. Deglaze the pan with the can of water, bring to a simmer and pour into the casserole dish.<br />
6. Put the casserole in the oven on gas mark 2 (150C) for about 3 hours.<br />
7. Remove from the oven and allow to cool. Pick all the meat out and discard the veg and bones by sieving the cooking gravy into a jug. Let the gravy cool so all the fat rises to the top and skim it off.<br />
8. For each pudding roll out about 120g of the suet dough into a circle and line the pudding mould. Fill the mould with meat and gravy, pack it in there so it is almost bursting, then trim the pastry edges and roll that out into a circle. Brush the rim of the pud pastry with water and put the circle on as a lid, trim and press down the edges then top with parchment paper secured with an elastic band.<br />
9. Pop the puddings in a pan of water where the water comes half way up the moulds. Put the pan lid on and steam for 30 minutes.<br />
10. Heat your remaining gravy gently in a saucepan.<br />
11. When the puddings are done gently ease them out of the moulds on to plates. You can use a flavour injector to inject more gravy into them or just pour more over them and tuck in!<br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Chapel Lane, Birmingham52.372268 -1.893671499999982252.367421 -1.9037564999999821 52.377114999999996 -1.8835864999999823tag:blogger.com,1999:blog-5207152162465216702.post-45520862782173460352017-08-26T19:30:00.000+01:002017-10-24T15:48:59.955+01:00Slow Cooker Lamb Shanks with Celeriac MashAfter recently purchasing a slow cooker for the van I am keen to explore recipes that we can leave bubbling away all day so when we return to the van from a day of fun the dinner is almost ready. There is the obvious stews and casseroles, and I'm sure we will do plenty of those in good time, but I think the slow cooker lends itself to cooking lamb shanks perfectly. They're one of Mrs Larry's favourites too so that's extra brownie points for me. This celeriac mash has an added surprise as it contains little pockets of cheese that burst with flavour in your mouth.<br />
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<u>Ingredients:</u></div>
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2x Lamb shanks</div>
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1x Onion, roughly chopped</div>
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1x Carrot, peeled and roughly chopped.</div>
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2x garlic cloves, peeled and halved</div>
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1x Bottle of red wine</div>
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1x Lamb stock cube</div>
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2tbsp Tomato puree</div>
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2tbsp Mint jelly<br />
1tbsp Cornfour, mixed to a slurry<br />
1tsp Dried mixed herbs<br />
1tsp Caraway seeds<br />
1/2tsp Black pepper<br />
1tbsp Pomegranate seeds<br />
<br />
<u>For the Celeriac Mash:</u><br />
1x Large potato, peeled and cut into chunks<br />
1x Celeriac, peeled and cut into chunks<br />
4x Garlic cloves (we used smoked)<br />
40g Butter<br />
50ml Double cream<br />
50ml Milk<br />
120g Crumbly cheese, e.g. Lancashire.<br />
1tbsp Chopped chive<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Season the lamb and brown all over in an oiled frying pan on a high heat then set aside in the slow cooker.<br />
2. Turn the heat down and add the carrots and onions and cook for 5 minutes before adding the garlic, tomato puree and caraway seeds. Cook for a couple of minutes more then add the black pepper, mixed herbs, wine and mint jelly.<br />
3. Bring to the boil then add the stock cube and cornflour slurry, stir well then pour it into the slow cooker. The liquid should cover the shanks, top up with water if it doesn't.<br />
4. Cook on low all day long.<br />
5. When you get back to the van gently spoon the shanks out of the slow cooker (be careful they will fall off the bone) and set aside covered in foil.<br />
6. Sieve the cooking liquor, discard the veg, transfer to a saucepan on the hob and reduce to a sticky sauce. Skim off any foam that rises to the top.<br />
7. Make the mash by boiling the potato, celeriac and garlic until they are soft. In another pan heat the milk and cream so it is warm but not boiling. Drain the celeriac then pour in the hot creamy milk and mash with a fork until smooth. Add the butter and mix well then season to taste. Now crumble in the cheese, the idea being that you have chunks of cheese throughout the mash that burst a delicious surprise of flavour in your mouth. It makes a change from grated cheddar anyway.<br />
8. And that's it so plate up! We served ours with a bit of veg and topped with pomegranate seeds and chives.</div>
Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Meathop Fell, Cumbria54.2138085 -2.8666150999999954.204523 -2.88678509999999 54.223093999999996 -2.84644509999999tag:blogger.com,1999:blog-5207152162465216702.post-9421078737089950782017-08-23T20:00:00.000+01:002017-10-24T15:34:31.866+01:00Black and White Pudding StoviesAfter spending the day in Scotland we wanted to end with a traditional Scottish meal but the obvious haggis didn't appeal to Mrs Larry. Enter stovies! Stovies is my type of meal and is basically left overs bunged into a pan on the stove with some potatoes and onion. There are hundreds of stovies recipes out there but as we had just purchased some <a href="https://www.ramsayofcarluke.co.uk/" target="_blank">Ramsay</a> black pudding and white pudding from Gretna Green my stovies had to include that.<br />
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<u>Ingredients:</u><br />
<br />
220g White pudding, diced<br />
320g Black pudding, diced<br />
750g Meat mince, we used pork<br />
1kg Charlotte potatoes (or any waxy spud), sliced<br />
2x Onions, sliced<br />
2x Garlic cloves, crushed<br />
2x Smoked bacon rashers, diced<br />
2x Spring onions, sliced for garnish.<br />
1x Stock cube<br />
1tsp Dried mixed herbs<br />
1tbsp Soy sauce<br />
1tbsp Cornflour, mixed with water to make a slurry<br />
<br />
<u>Method:</u><br />
<br />
1. Brown the mince and bacon in a big frying pan or wok. Set aside in a casserole dish but retain the fat in the pan.<br />
2. Cook the onions in the fat until translucent then add the potatoes and garlic, continue cooking and stirring for 5 minutes then transfer the dish with the pork.<br />
3. Deglaze the pan with about 500ml of water then add the stock cube, soy sauce, herbs and cornflour. Pour into the casserole dish.<br />
4. Add the white pudding to the casserole and mix well then put the lid on.<br />
5. Turn the oven on to gas mark 4 and pop the casserole dish in there for about 2 hours.<br />
6. When the stovies is done quickly fry up the black pudding cubes until they are just crispy.<br />
7. Plate up with some nice green veg and top your stovies with the black pudding and spring onions.Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Englethwaite Hall, Cumbria54.8374834 -2.787568500000020354.8191934 -2.8279090000000204 54.855773400000004 -2.74722800000002tag:blogger.com,1999:blog-5207152162465216702.post-75104535986825921092017-08-21T21:00:00.000+01:002017-10-24T15:33:12.406+01:00Côte de Boeuf A côte de boeuf is basically a big thick slice of rib eye steak with the bone still in. It's definitely a cut for sharing and boy what a cut of meat it is too. It's not cheap by any standard but as a treat, or if you're lucky enough to see one on offer, it is melt in your mouth amazing. In my view adding a sauce of any description would detract from the fantastic flavour of the meat, all it needs is well seasoning and a bit of butter to finish and that's it.<br />
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<u>Ingredients:</u><br />
<br />
1x Côte de Boeuf, about 700g<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Take the meat out of the fridge an hour before cooking.<br />
2. Put the oven on at gas mark 7.<br />
3. Smear the steak in oil and season well with salt.<br />
4. Get a big frying pan or griddle smoking hot and sear the steak on both sides for about 2-3 minutes each side.<br />
5. Now season with pepper and transfer to the oven for 20 minutes<br />
6. Remove from the oven and allow to rest with a big blob of butter on top.<br />
7. Slice and serve.</div>
Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Englethwaite Hall, Cumbria54.8374834 -2.787568500000020354.8191934 -2.8279090000000204 54.855773400000004 -2.74722800000002tag:blogger.com,1999:blog-5207152162465216702.post-71185958827922571212017-05-29T21:00:00.000+01:002017-10-24T15:24:40.710+01:00Beefburger with Bacon, Cheesy Pasta and Spicy SauceThis Easter we were lucky enough to take the kids to Florida and during the stay we visited Planet Hollywood at Disney Springs in Orlando. The feature burger at the time was developed by Guy Fieri and comprised of beefburger, bacon and macaroni cheese, and it was huge! <a href="https://twitter.com/CaravanLarry/status/854782974851678209" target="_blank">Here I am tackling it in a slow-mo video bombed by Little Lady Larry.</a> I wouldn't call this a recipe as such, more a combination of ingredients, but if you would like to make your own burger patties please try <a href="http://www.caravanlarry.uk/2015/06/the-burger.html">my recipe here</a>. The spicy sauce I used was sriracha but if that's too spicy for you try <a href="http://www.caravanlarry.uk/2017/04/homemade-bbq-sauce.html">The Best Homemade BBQ Sauce here</a>. The mac-n-cheese was just a bit left over from the previous day, it would have been a shame to waste it ;)<br />
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<u>Ingredients:</u><br />
<br />
1x Burger<br />
1x Bread bun<br />
1x Spoonful of macaroni cheese, <a href="http://www.caravanlarry.uk/2017/02/macaroni-cheese.html">see recipe here</a><br />
2x Bacon rashers<br />
Lettuce<br />
Sriracha<br />
<br />
<u>Burger sauce:</u><br />
Mix together the following to taste:<br />
Tomato ketchup<br />
American mustard<br />
Mayonnaise<br />
Chopped capers<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Cook your burger and bacon on the grill to your liking.<br />
2. Warm the macaroni cheese.<br />
3. Combine the ingredients from bottom to top as follows:<br />
Lettuce<br />
Burger sauce<br />
Beefburger<br />
Bacon<br />
Sriracha<br />
Mac n cheese<br />
4. Dive in! The only way to eat it is to get messy.<br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Charlbury, Oxfordshire51.886031 -1.471755799999982651.876230500000005 -1.4919257999999826 51.8958315 -1.4515857999999826tag:blogger.com,1999:blog-5207152162465216702.post-90704651859060929082017-04-29T18:00:00.000+01:002017-10-25T07:37:31.589+01:00Slow Cooker Pulled PorkWe have just bought a new slow cooked for the van so I am keen to put it to the test and there is possibly no better alternative evaluation recipe to the classic pulled pork. Making it in the slow cooker is so easy but one tip is, whatever you do, do not be tempted to eat it at the end of the day. Pulled meat is far better left in the fridge overnight in a tub full of its cooking juices, simply warm through the next day and serve. I promise you by doing this the meat will be much juicer and tastier. Serve it up in a bun of choice with the classic combo of coleslaw and BBQ sauce. Please see <a href="http://www.caravanlarry.uk/2017/04/homemade-bbq-sauce.html">The Best Homemade BBQ Sauce recipe here</a>, and a <a href="http://www.caravanlarry.uk/2017/04/creamy-coleslaw.html">Creamy Coleslaw here</a>.<br />
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<u>Ingredients:</u><br />
<br />
3kg Boned and rolled pork shoulder<br />
1x Onion, grated<br />
2x Garlic cloves, crushed<br />
500ml Chicken stock<br />
2tbsp Granulated sugar<br />
1tbsp French's American mustard<br />
1tbsp Chipotle paste<br />
1tbsp Apricot jam<br />
3tbsp Cider vinegar<br />
1/2tbsp Worcestershire sauce<br />
2tsp Smoked sea salt<br />
1tsp Ground black pepper<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Season the pork all over then brown in a frying pan on all sides. Remove any strings and place in the slow cooker.<br />
2. Add all the remaining ingredients to the slow cooker then cook on low all day.<br />
3. Shred the pork with two forks then store it in its cooking liquor in a tub in the fridge overnight.<br />
4. The next day heat through gently on the hob, in the oven or in the microwave, it doesn't matter which method you use, it will be delicious.<br />
<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0High Onn, Staffordshire52.74193 -2.259904000000005952.664987 -2.4212655000000058 52.818873 -2.098542500000006tag:blogger.com,1999:blog-5207152162465216702.post-40793687434654216332017-04-29T17:00:00.000+01:002017-10-24T14:25:13.128+01:00Creamy ColeslawColeslaw is definitely one of those dishes that is a million times better homemade than any shop bought. I tend to make it different every time by varying the ingredients depending on what I have in the fridge and store cupboard on the day. This one has a bit of sour cream in to give it some indulgence, and with cider vinegar and mustard it's also got a twang to it too. The recipe below is just what I made today, next time it will be completely different, maybe I'll use red cabbage, fennel, shallots, peppers, beetroot, apples, spring onions, salad cream, aioli, horseradish, yoghurt, parsley, mint, coriander.. the combinations are endless but one thing is for sure, they're all worth a try at least once.<br />
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<u>Ingredients:</u><br />
<br />
Red Onion<br />
White Cabbage<br />
Green Cabbage<br />
Carrot<br />
Mayonnaise<br />
Sour Cream<br />
Lemon Juice<br />
French's American Mustard<br />
Celery Seeds<br />
Cider Vinegar<br />
Salt<br />
Pepper<br />
Sugar<br />
<br />
<br />
<u>Method:</u><br />
<br />
Slice up the veg then combine with the remaining ingredients to taste.<br />
<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0High Onn, Staffordshire52.74193 -2.259904000000005927.219895500000003 -43.568498000000005 78.2639645 39.048689999999993tag:blogger.com,1999:blog-5207152162465216702.post-48071835029522386312017-04-28T17:00:00.000+01:002017-10-24T14:10:29.717+01:00The Best Homemade BBQ SauceMy good friend Criggybarbar over at <a href="http://www.criggybites.com/2015/06/bbq-sauce.html" target="_blank">www.criggybites.com</a> has come across this fantastic BBQ sauce recipe and I guarantee that once you have made it shop bought sauce will never cut the mustard again. Criggy sourced the sauce from the book <a href="https://www.amazon.co.uk/Hog-Proper-recipes-snout-squeak/dp/1845339231" target="_blank">"Hog" by Richard H Turner</a> and Richard states the recipe should keep on evolving so I made a few changes myself (purely because I couldn't get all the ingredients). I also halved the measures as I didn't want to make so much this time, my quantities below make 750ml. Give it a go, I dare you, you won't regret it.<br />
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<u>Ingredients:</u><br />
<br />
<u>For the spice mix:</u><br />
1tsp Fennel seeds<br />
1tsp Cumin seeds<br />
1tsp Coriander seeds<br />
1tsp Celery seeds<br />
1tsp Black peppercorns.<br />
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<br />
<u>For the sauce:</u><br />
1x White onions, grated<br />
2x Garlic cloves, grated<br />
25ml Veg oil<br />
125ml Apple juice<br />
125ml Malt vinegar (Criggy uses cider vinegar but I had a vat of malt to use up)<br />
1x Apple, cored, peeled and grated<br />
25g Smoked Maldon sea salt flakes<br />
50g Chipotle paste (<a href="https://www.waitrose.com/ecom/products/waitrose-cooks-ingredients-chipotle-paste/785003-312393-312394" target="_blank">Waitrose do it here</a>)<br />
125ml Maple syrup<br />
125ml French's American mustard<br />
210g Pomegranate molasses (<a href="https://www.waitrose.com/ecom/products/waitrose-cooks-ingredients-pomegranate-molasses/842128-312443-312444" target="_blank">also from Waitrose</a>)<br />
125g Apricot jam<br />
1/2 Can chopped tomatoes<br />
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<br />
<u>Method:</u><br />
<br />
1. For the spice mix put all the ingredients in to a large dry saucepan and toast until you can smell the lovely pungent flavours.<br />
2. Add the onions, garlic and oil to the toasted spices and cook on medium heat for 10 minutes or more until the onions are really soft. Add the apple juice and vinegar and simmer until reduced by a third. (Criggy uses a chopstick like a dipstick to gauge the amount of reduction). Add the remaining ingredients and bring to a simmer for 10 minutes.<br />
3. Blitz the sauce in a blender, then pass through a fine sieve and funnel into sterilised jars.Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0High Onn, Staffordshire52.74193 -2.259904000000005927.219895500000003 -43.568498000000005 78.2639645 39.048689999999993tag:blogger.com,1999:blog-5207152162465216702.post-70006797420604780232017-04-28T08:00:00.000+01:002017-10-23T15:16:59.084+01:00Crispy Bacon and Scrambled Egg on Polenta with Sausage GravyThis Easter we took the kids on a once in a lifetime trip to Florida and it was so good we're now hoping it wont be 'once' in a lifetime. The American food certainly was interesting, one day for breakfast at <a href="http://nikkoseggcity.com/" target="_blank">Egg City</a> I had their City Mush, which was grits with cheese, sausage gravy, scrambled eggs and bacon. Now I just had to try and replicate it back at home, or even better in the van, but as we cannot get grits easily I've replaced them with polenta, which is probably the closest substitution. 'Sausage gravy?' I hear you ask, yep its a gravy made from sausages but don't knock it until you've tried it. I think this is great alternative breakfast, even if it is a bit unusual for us Brits.<br />
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<u>Ingredients:</u><br />
(serves 1)<br />
<br />
Polenta (about a handful)<br />
Grated cheddar cheese (about a handful)<br />
1x Blob of butter<br />
Salt and pepper<br />
<br />
2x Sausages<br />
1tbsp Flour<br />
1x Glass of milk<br />
1x Blob of butter<br />
Salt and pepper<br />
<br />
2x Eggs<br />
2x Bacon rashers<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Start with the sausage gravy by removing the skins and chop the meat into small pieces.<br />
2. Put them in a pan on medium heat with a blob of butter and gently brown all over.<br />
3. Reduce the heat then add the flour and mix well. The flour is mixing with the fat to kind of form a roux.<br />
4. Pour in the milk and stir continuously. You will have to judge the amount of milk needed by eye but it should form a really thick gravy after about 10 minutes. Season to taste.<br />
5. Now the polenta is pretty easy and you can follow the packet instructions or just put a handful of polenta into a pan with double the amount of water and bring to a simmer for about 10 minutes. Stir frequently and when its thickened add the butter and cheese and allow to melt. Season to taste.<br />
6. Fry the bacon in a frying pan until crispy then set aside but keep the fat in the pan.<br />
7. Scrambled eggs are easily done in the microwave in about a minute but they're also delicious cooked in the leftover bacon fat. Mix together your eggs then pour into the frying pan with the fat on a medium-low heat, stir constantly until done to your scrambled liking.<br />
8. All that's left to do now is plate up! Pour the cheesey polenta into a bowl and top with the sausage gravy then the eggs and finally the crispy bacon. Enjoy..<br />
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<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0High Onn, Staffordshire52.74193 -2.259904000000005927.219895500000003 -43.568498000000005 78.2639645 39.048689999999993tag:blogger.com,1999:blog-5207152162465216702.post-48413260726471420332017-02-16T19:00:00.000+00:002017-02-19T11:11:07.374+00:00Macaroni Cheese Crumble <div class="separator" style="clear: both; text-align: center;">
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Due to other commitments Mrs Larry couldn't come away this half term so I took the opportunity to take just Little Larry away for a spot of father and son bonding. We had a great time exploring Derbyshire and found a wonderful set of waterfalls among the ruins of old mills at Lumsdale. From my point of view it was great to be with just one child and dedicating all my attention on him, rather than splitting it between all three kids and not really concentrating on any of them. We shall definitely be doing more individual trips away with each Little Larry in the future.<br />
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Moving on to cooking, as Little Larry's favourite meal is macaroni cheese I thought we could have a go together at making it and hopefully teach him a few basic culinary skills along the way. The crumble bit comes from a topping of breadcrumbs and parmesan which adds a crunchy texture to that gooey, cheesey, carby heaven.<br />
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<u>Ingredients:</u><br />
serves 4-5<br />
<br />
250g Dried macaroni<br />
200g Grated Cheddar cheese<br />
35g Grated parmesan cheese<br />
35g Breadcrumbs<br />
35g Butter<br />
300ml Milk<br />
150ml Double cream<br />
1x Garlic clove, crushed, diced or grated<br />
1x Onion, finely diced<br />
1x Pinch of nutmeg<br />
2tbsp Flour<br />
1tsp English mustard<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. On a medium/low heat sweat off the onion in a frying pan in 5g of the butter for about 10 minutes then add the garlic and cook for a further 5 minutes (Carnivores can add some chopped bacon here too). We're looking for slow caramelization so keep stirring and be careful it doesn't burn.<br />
2. While the onions are are cooking boil the macaroni in salted water for about 8 minutes.<br />
3. In a saucepan melt the remaining 30g of butter and add the flour, stir with a whisk and cook for about 2 minutes then add a good glug of milk. Keep stirring and slowly adding milk until you have a white sauce then mix in the cream, nutmeg and mustard before adding the cheddar cheese in batches. Taste the sauce and season with pepper and salt if needed.<br />
4. Drain the macaroni then combine with the cheese sauce and onions in an oven dish. Allow to a cool a little before topping with the breadcrumbs and grated parmesan.<br />
5. Cook in the oven on gas mark 5 (190C) for about 20 minutes or until the top is golden. We roasted cherry tomatoes at the same time and wilted some spinach leaves by mixing them through the hot tomatoes and oil before serving.<br />
6. Plate up and tuck in!<br />
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Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Poolsbrook, Derbyshire53.2578273 -1.349427399999967727.735792800000002 -42.658021399999967 78.7798618 39.959166600000032tag:blogger.com,1999:blog-5207152162465216702.post-4386123659310387642016-12-30T18:00:00.000+00:002017-01-02T13:43:05.324+00:00Longleat Slow Cooker Pork and BaconAfter spending a chilly winters day in Longleat Safari Park and Festival of Light, the thought of returning to the cosy van with a slow cooker stew waiting to be dished up was simply divine. No cooking needed to be done as this stew has enough veggies, proteins and carbs in it so it was just a case of fill up a bowl and tuck in.<br />
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<u>Ingredients:</u><br />
<br />
750g Stewing pork<br />
4x Rashers smoked back bacon, chopped<br />
150g Baby button mushrooms<br />
1x Onion, diced<br />
1x Red pepper, chopped<br />
1x green pepper, chopped<br />
1x garlic clove, crushed<br />
6x Shallots, peeled<br />
300g Mini carrots, peeled<br />
600g Potatoes, peeled and chopped into equal sizes<br />
1x Parsnip, peeled and chopped<br />
1/2 Celeriac, peeled and chopped<br />
300g Broth mix (pearl barley, lentils, etc)<br />
1tsp Dried mixed herbs<br />
1tsp Caraway seeds<br />
1tsp Smoked paprika<br />
1x Bay leaf<br />
2L Stock, hot<br />
2x Slices of bread<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Season the meat with salt and pepper then brown in batches in a frying pan and add to the slow cooker.<br />
2. Add all the remaining ingredients and cover with the hot stock (you might not need it all). Top with the slices of bread and cook on low for 10 hours.<br />
3. Stir well and dish up!<br />
<br />
<u>Tip:</u><br />
Adding slices of bread to the top of a casserole works as a thickening agent. the bread slowly melts into the stew and thickens it. I learned about this tip from the Belgium recipe of <a href="http://www.caravanlarry.uk/2015/04/stoofvlees-beef-beer-and-chocolate-stew.html">Stoofvlees</a>.<br />
<br />Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Longleat, Wiltshire51.186563100000008 -2.277458199999955551.176611100000009 -2.2976281999999553 51.196515100000006 -2.2572881999999557tag:blogger.com,1999:blog-5207152162465216702.post-36639450380636753672016-12-29T18:00:00.000+00:002017-01-02T13:33:48.070+00:00Gammon, Egg and Chip-HengeI have mentioned before how the temperature difference between the top and bottom shelf in a caravan oven can be frustratingly far apart. Usually it is a nuisance but occasionally it can work in your favour when you have two dishes that need to be cooked at different temperatures. In this case I had chips that need a hot oven on the top shelf with the gammon at the lower temperature on the bottom. We were going to visit Stonehenge today but plans changed so I recreated it with chips. If you are going to do anything like this you need to make sure you have some square cut ends so at least some of your uprights will stand up. Food should not only be tasty but good fun too!<br />
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<u>Ingredients:</u><br />
<br />
1kg Gammon<br />
Potatoes, peeled and chipped<br />
Eggs<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Put the oven on gas mark 6. Cover the gammon loosely with foil and put on the top shelf for half an hour.<br />
2. Turn the oven up to gas mark 8 and move the gammon to the bottom shelf. Heat some oil in a roasting dish on the top shelf.<br />
3. Pop your chips into the hot fat and turn regularly until done (about an hour or so).<br />
4. Remove the gammon from the oven and allow to rest for 10 minutes.<br />
5. Fry eggs.<br />
6. Slice the gammon and plate up!Caravan Larryhttp://www.blogger.com/profile/12789294687003304817noreply@blogger.com0Longleat, Wiltshire51.186563100000008 -2.277458199999955551.176611100000009 -2.2976281999999553 51.196515100000006 -2.2572881999999557