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Fire The Barbi Up & Taste A Treat


BBQ Lamb Cutlets | BBQ Corn on The Cob | Chicken Breasts | Pork Steaks | Bananas | Chicken Kebabs |
 Spare Ribs | Thai Pork Burgers | Spicy Fish Kebabs | Warm Spicy Potato Salad

Barbecued Lamb Cutlets 
Prep and cook time: Up to 30 mins
Serves: 4

4 drops Tabasco sauce
2 x 5ml spoons chilli powder
2 x 5ml spoons salt
1.5 x 5ml spoons soft brown sugar
1.5 x 5ml spoons Worcestershire sauce
2 x 15ml spoons tomato ketchup
1.5 x 15ml spoons wine vinegar
4 x 15ml spoons water
8 lamb cutlets trimmed
Mix the Tabasco, chilli powder, salt and brown sugar together in a large dish. Gradually stir in the Worcestershire sauce, tomato ketchup, vinegar and water. Add the cutlets and turn to coat thoroughly. Leave to marinate for 4 hours.
Transfer the cutlets to a grill rack and brush with the marinade. Cook under a preheated hot grill for 5 to 10 minutes on each side, depending on the thickness of the cutlets, basting frequently with the marinade.
Serve immediately with plain boiled rice or buttered noodles.


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Barbecued Corn on the Cob
Prep and cook time: 30 mins to 1 hour
Serves: 6

6 corn cobs
175g butter, softened
15ml spoon each chopped parsley, chives, tarragon and thyme
freshly ground black pepper to taste
Cook the corn cobs in boiling water for 7 minutes. Drain and place each cob on a large piece of foil.
Cream the butter until soft, then stir in the herbs.
Divide the butter between the corn, spreading evenly over the top. Sprinkle with pepper.
Seal the foil into parcels, ensuring that there is no gap for the butter to escape through.
Cook over the coals of the barbecue for 25 minutes, until tender. Serve immediately.


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Barbecued Chicken Breasts with Orange and Ginger
Prep and cook time: 30 mins to 1 hour
Serves: 4

4 skinless chicken breasts
2 x 15ml spoons clear honey
1 orange, zest and juice
1 clove garlic, peeled and finely chopped
15g fresh ginger, peeled and finely chopped
salt and freshly ground black pepper
Make 3-4 deep slashes in the chicken breasts and lay them in a shallow dish.
Mix together the honey, orange, garlic, ginger and seasoning and spread over the chicken breasts; cover and refrigerate for an hour.
Remove the chicken from the marinade and cook on a pre-heated barbecue for approximately 20 minutes on each side, basting occasionally with the remaining marinade and cook until the juices run clear when the chicken is pierced with a sharp knife.


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BBQ Pork Steaks with Thyme, Sage and Balsamic Vinegar
Prep and cook time: Up to 30 mins
Serves: 8

1/2 x 15g pack thyme, picked
1/2 x 15g pack sage, chopped
100ml olive oil
3 x 15ml spoons balsamic vinegar
salt and freshly ground black pepper
2 x 4 packs pork shoulder steaks
Preheat a barbecue or grill. Mix the thyme, sage, oil and balsamic vinegar together in a small bowl.
Add seasoning and coat the pork steaks with the marinade. (If you have time this can be done a few hours in advance or even overnight).
Barbecue or grill for 5-6 minutes each side or until cooked.
Delicious with a green salad as part of a barbecue.


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Barbecued Bananas with Chocolate
Prep and cook time: Up to 30 mins
Serves: 4

4 pieces of foil 20 x 25cm
4 bananas
40g milk chocolate, cut into thin slices
40g mini marshmallows
4 x 15ml spoons rum
Lay each banana on a piece of foil. Carefully cut away the top section of the banana skin, exposing the banana.
Leaving the banana in the skin, cut it into thick slices, but not through the skin.
Sandwich the slices of chocolate between the slices of banana, sprinkle over a few mini marshmallows and drizzle over the rum, if being used.
Make a parcel of the foil, enclosing the banana and place on the barbecue for 10-15 minutes. Open up the foil and serve the bananas in their skins.


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Chicken Kebabs
Prep and cook time: 30 mins to 1 hour
Serves: 4

1 red pepper, deseeded and cut into 3cm pieces
1 green pepper, deseeded and cut into 3cm pieces
2 courgettes, cut into 3cm slices
250g skinless, boneless chicken breasts, cut into 3cm pieces
12 cherry tomatoes
125g button mushrooms
juice of 1/2 lemon
15ml spoon olive oil
2 x 15ml spoons chopped fresh parsley or coriander
Preheat the grill or barbecue. Blanch the prepared vegetables, except the tomatoes, in boiling water for 2 minutes, then drain quickly.
Alternatively, place them in a covered microwave-proof container and cook on full power for 4 minutes until slightly softened.
Thread the chicken and the vegetables alternately on to four 30cm skewers.
Mix the lemon juice with the oil. Cook the kebabs under the preheated grill or on the barbecue for 12-15 minutes, turning occasionally and basting with the lemon juice mixture. Sprinkle over the herbs just before serving.


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Barbecued Spare Ribs
Prep and cook time: Up to 30 mins
Serves: 12

2kg pork spare ribs
2 x 5ml spoons soy sauce
2 x 5ml spoons Worcestershire sauce
4 x 15ml spoons tomato ketchup
2 x 15ml spoons fruit sauce
2 x 5ml spoons soft brown sugar
5ml spoon French mustard
Mix the sauce Ingredients
together in a small basin.
Cut the ribs into serving pieces and brush with the sauce. Leave to marinate for 1 to 2 hours.
Place the ribs on the barbecue grid and cook for 5 to 10 minutes, turning frequently and basting with the remaining sauce, until crisp.


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Thai Pork Burgers
Prep and cook time: Up to 30 mins
Serves: 4

500g pork mince
1 small red onion, finely chopped
2 x 15ml spoons Thai curry paste
4 x 15ml spoons plain flour
6 x 15ml spoons mayonnaise
20g pack fresh coriander, finely chopped
4 burger buns, split
1 beefsteak tomato, cut into 4 thick slices
120g pack Fresh and Ready herb salad
4 x 15ml spoons chilli dipping sauce
For the Thai pork burgers: Place the pork mince, onion and Thai curry paste in a bowl and mix to combine, with floured hands shape into 4 patties.
Place the patties on a grill pan and cook for 18-20 minutes, turning every 2-3 minutes.
In the meantime combine together the mayonnaise and coriander.
Lightly toast the burger buns then spread with some of the mayonnaise, top with a burger and tomato slice.
Serve immediately with a crisp green salad, drizzled with some chilli dipping sauce.


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Spicy Fish Kebabs
Prep and cook time: Up to 30 mins
Serves: 4

500g cod
2 x 15ml spoons fresh coriander, leaves and stalk
1 red chilli, chopped
2 x 15ml spoons fish sauce
4 kaffir lime leaves
3 spring onions, roughly chopped
5ml spoon brown sugar
1 medium size egg white
salt and freshly ground black pepper
40g green beans, sliced thinly
10 kaffir lime leaves, soaked in water for 10 minutes
15ml spoon olive oil
Place all the Ingredients, except the green beans, 10 kaffir lime leaves and oil in a food processor.
Mix until well combined, about 1-2 minutes.
Stir in the beans.
Form the mixture into 25g balls. Thread 2 balls onto each wooden skewer, with a lime leaf in between.
Brush with olive oil.
Place under a hot grill and grill for 3-4 minutes on each side, until cooked through.
Serve with a crisp salad, and a spicy dipping sauce.

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Warm Spicy Potato Salad
Prep and cook time: Up to 30 mins
Serves: 4

1/2 x 1kg pack Charlotte potatoes, cut into small pieces
2 x 15ml spoons olive oil
125g bacon chopped
2 onions, finely chopped
2 x 5ml spoons curry powder
5ml spoon cumin seeds
1 clove garlic, crushed
2 plum tomatoes, peeled and chopped
salt and freshly ground black pepper
15ml spoon fresh coriander, chopped
Cook the potatoes in boiling, salted water until tender.
Heat the oil in a large pan over a moderate heat and fry the potatoes until golden brown.
Remove the potatoes from the pan and add the bacon, onion, curry powder and cumin seeds.
Cook for 2 minutes, then add the garlic and cook for a further 2 minutes.
Add the potato and tomato to the pan and heat through.
Season well and serve sprinkled with the coriander.


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