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Campervan Hire - Cooking on the Hob

By: Tony Dimech

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Have you ever considered a campervan holiday?  There are so many beautiful places to visit without going abroad, and plenty of activities for the outdoor minded.
 
Just imagine, a day in the fresh air, knowing that you can come back to centrally heated accommodation, a hot meal, a cold drink and a comfortable double bed.

And talking of hot meals, how about these as some ideas for easy cooking on a hob?

A change from the usual English breakfast:

Ingredients:

4 quality pork chipolatas
4 rashers of smoked back bacon
140g. button mushrooms
8 cherry tomatoes, halved
6 eggs, beaten
Grated cheese, 3 tablespoonsish
1 tablespoon of chives, cut

This combines all the best ingredients of a traditional English autumn breakfast in one frying pan, with no need to chop anything.

Heat a medium non-stick frying pan, add the chipolatas and fry for 3 minutes. Add the bacon, turning occasionally, until it starts to crisp, about 5 minutes more. Tip in the mushrooms and continue to cook for a further 3 to 5 minutes. Drain any excess fat and move the ingredients around so they are evenly spread out.
Season the eggs and then add them to the pan, tilting the pan to fill the spaces. Gently move with a fork for 2 minutes over a low to medium heat until it begins to set. Scatter on the tomatoes, cheese and chives, then cook it for another 2 minutes until set. Cut into wedges and serve with your favourite sauce.
For a vegetarian version, swap the chipolatas for veggie sausages, add some more mushrooms instead of the bacon.

An easy evening meal

Ingredients
1 tablespoon of oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped teaspoon of hot chilli powder
1 teaspoon of paprika
1 teaspoon of ground cumin
500 grammes of lean minced beef
1 beef stock cube
A 400 gramme tin of chopped tomatoes
A 400 gramme tin of red kidney beans
1 teaspoon of sugar
2 tablespoons of tomato puree
Plain boiled long grain rice
Sour cream

Prepare the vegetables. Chop the onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut the pepper in half lengthways, remove stalk and seeds, then chop.
Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring frequently, for about 5 minutes, or until the onions are soft and slightly translucent. Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with a spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Making the sauce. Crumble a stock cube into 300ml/1?2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Some other ways to enjoy chilli…
Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.
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Tempted? With Onelife you can hire a California Campervan which is comprehensively insured, fully equipped with top quality bedding, crockery, cutlery, cookware, awning and even satellite navigation not to mention a pantry pack with your choice of tea, coffee, bread, butter and milk etc. 

Our rental California Campervans have 2 double beds, a 42 litre fridge, fresh and waste water storage, sink, gas hob, central heating, air conditioning and even double glazing.

Each California comes equipped with a large awning as well as an outdoor table and two folding chairs, for an alfresco meal or just to sit in the fresh air and catch up with a good book.

Onelife Volkswagen California campervan rental gives you the flexibility to travel to anywhere you fancy, stay in comfort, and move on anytime you want to.

Article Source: http://depositarticles.com/

Give Kate or David a call anytime on 01908 262433 to enquire about our Campervan Hire we’ll be happy to show you round a California and let you see what you’ve been missing...or visit us at www.onelifeexperience.co.uk

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