Whether you're staying in a remote off-grid camp ground or in a caravan park with all the bells and whistles, you can enjoy the comforts of a bistro meal beside a campfire with these three pub fare style meals.
Eggplant schnitz
Total time: 40 minutes
Serves: 4–6
Ingredients
- 3 small eggplants, each cut in half
- 2 cloves garlic, crushed
- 2 cups breadcrumbs
- 1 cup parmesan cheese, grated
- 2 eggs (1 x extra may be needed)
- Handful of parsley, roughly chopped
- Salt and pepper
- Olive oil
Method
Place eggplant halves in a large pot of water and bring to the boil, then simmer for about 20 minutes.
Remove from water, drain and cool. With a small spoon, carefully remove the eggplant flesh from each half, leaving the skin intact.
Drain the excess fluid by mashing the flesh through a sieve then place the flesh in a bowl, roughly chopped.
Mix in the crushed garlic, breadcrumbs, parmesan, eggs, grated parsley and salt and pepper, to taste. Mix well.
Adjust the consistency by adding more breadcrumbs if too wet or one egg if too dry.
Fill the eggplant skins with the mixture and shallow fry on a camp frying pan (with the lid on) until brown on top.
Mex-Italian parma
Total time: 50 minutes
Serves: 4
Ingredients
- 4 small chicken breast fillets
- 1 egg
- 1/4 cup milk
- 2 tbsp plain flour
- Salt and pepper
- 2 cups breadcrumbs
- Olive oil
- 1 avocado, pitted
- 1/4 lime, juiced
- Half small red onion, finely chopped
- Leftover bolognese sauce
- 1 cup cheddar cheese, grated
- Sour cream
- Jalapenos
Method
Cut each chicken fillet in half horizontally, cutting almost all the way through, opening out the fillets so they sit flat. Set aside.
Whisk the egg and milk together in a shallow dish. In a separate shallow dish, combine flour, salt and pepper and set aside. Also add breadcrumbs to a separate shallow dish.
Add each chicken fillet to the flour, turning over to coat well, then dip each fillet into the egg mix, draining off the excess. Coat each fillet in breadcrumbs. Add 1/4 cup olive oil to a large frying pan (with a lid) and transfer fillets to the pan, cooking over a medium heat over the fire, flipping over when brown on the underside.
While the chicken is cooking, mash the avocado, add lime juice, red onion, a splash of olive oil, salt and pepper to taste.Spoon bolognese sauce on top of each fillet. Sprinkle cheese on top and cook with a lid on until the chicken is tender, and the cheese is bubbling hot.
Top each fillet with guacamole, sour cream, jalapenos and serve with homemade chips.
Mulled wine
Prep time: 30 minutes
Serves: 4
Ingredients
- 1 bottle red wine
- 1/4 cup maple syrup
- 3 whole cinnamon sticks
- 5cm piece of ginger
- 1 tbsp whole cloves
- 1 tbsp cardamom pods
- 2 oranges, cut in half; 1 orange for extra slices
Method
Combine the wine, maple syrup and spices in a large pot over a medium-low fire.
Squeeze the juice of two oranges into the pot and add extra slices of orange on top. Simmer for around 30 minutes, strain and serve.
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