Are you ever stuck for ideas for what to cook during your travels? We have listed a few of our favourite recipes which are perfect for when on the move.
Whether you fancy something quick or a delicious dish for a special occasion, take a look through our tasty recipe ideas…
SUMMER TOMATO & SALMON PASTA
- 300 g Salmon Fillet. Skinned Boned and cut into batons about 3mm by 5cm long.
- 3 Tbsp Bread Crumbs.
- 5 Tbsp Olive Oil.
- 1 Tbsp Lemon Juice.
- 1 Shallot. Finely Diced.
- 2 Tbsp Fresh Parsley. Finely Chopped.
- 2 Spring Onions. Cut into 5cm lengths and then sliced as finely as you can.
- 125 g Plum Tomatoes. If you can not get plum find something fleshy rather than something with loads of seed, deseed and cut into a fine dice.
- 125 g Flat Pasta. I use Mafaldine but Fettuccine would work just as well.
- Salt and Pepper to taste.
- 20 Fresh Basil Leaves. Rolled in your hand and then finely sliced.
- Before you put on your pasta water, marinade the salmon with the shallot, parsley, 1 tbsp of olive oil and 1 Tbsp of lemon juice.
- Cook your pasta as per instructions.
- You will need to do a little calculation here as cooking off the salmon will take around 2-3 minutes and you do not want nasty dry salmon.
- Add the remaining 2 tablespoons of olive oil to a pan over a medium high heat and toast off the bread crumbs, when golden set aside on a piece of kitchen towel.
- Clean out the pan and around 3 minutes before the pasta is ready to come out of the water add in a further 2 tablespoons of olive oil and saute the salmon and shallot mix.
- One minute later add in the tomatoes and the salad onions and continue to saute for a further 2 minutes until the salmon is just cooked.
- Drain the pasta and add it into the pan with the salmon and stir to combine.
- Test for seasoning adding salt and pepper as required and even a little squeeze of lemon juice if you like.
- Finally sprinkle over the breadcrumbs and the finely sliced basil leaves.
CUMBERLAND SAUSAGE HOTDOGS WITH BEERY ONIONS
- 500 g Cumberland sausages
- 750 g Onions
- 1 Handful Watercress
- 3 tbsp Caster sugar
- 1 Garlic bulb with fat cloves
- 1/2 tsp Sea salt flakes
- 10 tsp Olive oil
- 4 tsp Red wine vinegar
- 1 Vegetable oil
- 1 French baguette, fresh large
- 175 g Butter, soft unsalted
- 1 Knob Butter
- 150 ml rich dark Ale or stout
- For the roasted garlic butter, heat the oven to 200°C/fan180°C/gas 6. Remove the outer papery layer of skin from the garlic bulb to reveal the cloves, then cut a 1cm thick slice off the top to expose a bit of each clove. Put the garlic bulb in the middle of a large square of foil, then drizzle with the 1 tsp oil and sprinkle with a little of the salt. Pull the foil up to form a parcel, then transfer to a baking tray and roast for 1 hour or until the garlic feels soft. Remove from the oven then, when cool enough to handle, unwrap and squeeze out the garlic from each clove into a small bowl. Add the soft butter and the remaining sea salt and mix together well.
- Meanwhile, make the beery onions. Heat the 3 tbsp oil in a large, heavy-based frying pan over a medium heat (use a pan that conducts heat really well). Add the onions and cook, stirring now and then, for 30 minutes or until they’re very soft and richly browned. Add the ale and simmer until well reduced. Add the butter, sugar and vinegar and continue to cook for about 5 minutes, stirring regularly, until thick and sticky – watch the onions carefully as they burn very easily. Season to taste and keep warm, or set aside to reheat later (see tip).
- Rub a griddle pan with a little oil and cook the sausages (alternatively, add the oil to a frying pan or cook the sausages under the grill) for 8-10 minutes, turning now and then as they colour, until nicely browned and cooked through. Keep hot.
- Cut the ends off the baguette, then slice it across evenly into 4 pieces. Slit open each piece along one side and open them out. Warm for a minute or two in the oven or under the grill. Spread the cut faces of the bread with some of the roasted garlic butter, then add a sausage and spoon in some of the beery onions (see tip). Add some watercress, then serve with mustard.
AUBERGINE, RED PEPPER & FETA PARCELS
- 4 Aubergines
- 1 Chilli, red
- 1 Garlic clove
- 1 Lemon
- 3 Tomatoes, large
- 5 tbsp Mediterranean herb paste
- 1 jar 12 pieces roasted red pepper from, roasted
- 1 Olive oil
- 250 g Feta
Cut the top off each aubergine and slice lengthways into 6 thin pieces, taking the rounded edge off the first and last pieces. Preheat a barbecue or griddle pan until hot. Brush the aubergine slices with oil and cook for 3-4 minutes on each side, or until there are char marks on each side and the aubergine has softened.
Once cooked, brush the aubergines on each side with some of the herb mixture and add a little seasoning.
Brush both sides of the cooked aubergine slices with a little of the herb paste. Place two together lengthways with the ends overlapping, pin together with a cocktail stick. Pop a piece of tomato on top of this overlapping section, then top with cheese and a piece of pepper. Wrap the aubergine over the top and secure with another cocktail stick. Repeat with the remaining pieces of aubergine. Do this with the remaining slices of aubergine and fillings to make 12 parcels. Brush the tops with a little more of the herb sauce.
Return the parcels to the barbecue and cover with a lid for 5-10 minutes, until the cheese has softened. If you don’t have a lid, wrap the aubergines, in groups of 3, in foil and place on the barbecue for 10 minutes.
MEGA STUFFED SWEET POTATOES
- 1 Chillies, fresh red
- 4 Spring onions
- 4 Sweet potatoes, large
- 1 Sea salt
- 1 Olive oil
- 125 g Monterey jack or cheddar cheese
- 1 Soured cream
Set up your barbecue for the heat canyon technique (place the coals on opposite sides of the barbecue to make two heat walls – this will create sections of hot, direct heat on the sides, with an indirect, cooler area in the middle to ensure your meat gets consistent heat throughout the cook). Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 175°C/345°F.
Rub the sweet potatoes all over with a drizzle of oil and a good pinch of salt. Place on the middle of the barbecue, cover with the lid and bake for around 1 hour, or until soft in the middle and crisp on the outside. Meanwhile, fry the bacon (if using) in a pan over a high heat (you can do this on the hob) until golden and crisp, then set aside for later.
Split the potatoes open, crumble in the bacon (if using) and grate over the cheese. Return to the indirect heat on the barbecue for a further 5 to 10 minutes with the lid on, or until the cheese has melted. Finely slice the spring onions and chilli then sprinkle them over the potatoes, serve with spoonfuls of soured cream and devour.
CHEESY BAKED MEATBALLS
- 800 g Beef
- 8 Pork sausages, good quality
- 4 Garlic cloves
- 1 Onion, large
- 1 tsp Oregano, dried
- 1 Parsley – to serve, fresh
- 1 tsp Thyme, dried
- 1 Egg
- 4 tbsp Tomato puree
- 1 tbsp Worcestershire sauce
- 2 tsp Brown sugar, light
- 1 Salt and pepper
- 2 tbsp Olive oil
- 6 tbsp Breadcrumbs
- 100 g Cheddar, strong grated
- 100 g Mozzarella
- 6 tbsp Parmesan, grated
- 4 X 400g (14oz) tins chopped tomatoes
- Preheat the oven to 190c/375f.
- Place the minced beef, sausage meat, chopped onion, egg, parmesan, breadcrumbs, Worcestershire sauce and a good pinch of salt and pepper into a large bowl. Mix everything together using your hands, then form the mixture into walnut-sized meatballs – you should get 40-45 meatballs.
- Place the meatballs into two or three large baking dishes – try to make sure they’re not touching. Brush the olive oil over the meatballs and place in the oven for 10 minutes.
- Take the meatballs out of the oven and push them over to one side of the baking dishes. Divide the garlic, tinned tomatoes, tomato puree, thyme, oregano and brown sugar between the dishes (doesn’t have to be exactly equal) and give the mixture a stir. Now move the meatballs back over, so they’re evenly distributed in the sauce.
- Top with the mozzarella and cheddar and place back in the oven for 15-20 minutes until the sauce is bubbling and the cheese is golden brown (it’s a good idea to put your pasta on at this time too).
- Take out of the oven and serve, sprinkled with freshly chopped parsley.
POTATO & CHORIZO BREAKFAST HASH
- 1 large onion
- 1 clove of garlic
- 120 g quality chorizo
- 2-3 cooked potatoes
- 1/2 bunch of fresh flat-leaf parsley
- olive oil
- 2 large free-range eggs
- Preheat the oven to 180ºC/gas 4.
- Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
- Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
- Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
- Sprinkle with sea salt, black pepper and the parsley, to serve.
RASPBERRY & WHITE CHOCOLATE FUDGE BROWNIES
200g (7oz) dark chocolate (chopped)
150g (5oz) butter
225g (8oz) caster sugar
3 eggs, beaten
150g (5oz) plain flour, sifted
1 tsp baking powder
225g (8oz) white chocolate chopped, plus extra for topping
125g (4.5oz) raspberries, plus a few extra to decorate
- Preheat the oven to 180 degrees (350 F), Gas Mark 4. Line a 20cm (8in) square deep baking tin with greaseproof paper and grease the base and sides.
- In a large bowl sitting over simmering water (also known as a bain marie), melt the dark chocolate and butter. Stir in the sugar and then gradually add the eggs. Add the sifted flour and baking powder, followed by 125g of the white chocolate and finally the raspberries.
- Spread the mixture into the prepared tin and bake in the oven for 35-45 minutes or until just firm on top. (I found that 35 minutes was long enough in our fan oven so be careful not to let it burn). Remove from the oven and let sit in the tin for another 30 minutes before cutting and serving.
- Melt the remaining white chocolate in a bowl over simmering water. Stack the brownies on a plate or cake tray and pour over the white chocolate. Decorate with a few raspberries and serve. Some vanilla ice cream served on the side is tasty too!