This relish virtually makes itself and is a vibrant alternative to ketchup. Ingredients 8 tasty tomatoes, cut in half horizontally 2 cloves garlic, peeled 1 red chilli, sliced in half lengthways or 1 tsp of paprika 1 tbs red wine or red wine vinegar 1 tbs olive oil Salt Equipment Barbeque/campfire Tin foil Bowl Sharp…
Tag Archive for vegetarian
Fennel coleslaw
by Cath •
Serves 4 My daughter and her little friends dare one another to eat the school coleslaw, so ingrained is the revulsion toward this traditional side salad. But a freshly made coleslaw with fennel is delicious with barbequed chicken or fish. Ingredients 1 bulb of fennel, outer layer and stem removed and finely sliced, save any…
Feta and mint salad
by Cath •
Serves 4 If you can get fresh peas in their pod and a decent crumbly feta cheese, then this is great for lunch served with hearty chunks of brown bread. Ingredients 1 x 200g packet of feta cheese 100-150g (about one bag) tasty leaves like watercress, lamb’s lettuce, rocket or a mixture 100g fresh peas,…
Minestrone
by Cath •
Serves 4 Tinned soup is the first food you associate with camping. Instead of opening a tin of Heinz Big Soup, get chopping fresh, seasonal vegetables, supplemented with a can of borlotti beans. If you are feeling adventurous, source fresh borlotti beans as they are around at the height of summer, but they do need…
Pesto
by Cath •
Serves 4 with pasta The pesto revolution arrived in my world (or more accurately Math’s world) in the early 1990s when we were both at university. When I visited him in his scabby house, he used to cook it for me with mushrooms. It was either that or the other pasta dish he invented –…
Spicy minted peas
by Cath •
Serves 4 as a side dish Mint and peas are a great match, to which I add chilli and coconut for a veggie curry. Ingredients 500g fresh peas in their pod, shelled 1 red chilli, split lengthways Half a small onion, very finely sliced 1 tbs fresh mint, chopped (or ½ tsp dried mint) Half…
Tomato and onion salad
by Cath •
Very simple but effective side dish. Ingredients 2 tomatoes, deseeded and sliced ½ onion, finely sliced ½ cucumber, sliced in half lengthways, middle scooped out and sliced into half moons A pinch of sugar 3 tbs fresh mint, chopped A squeeze of lime (or lemon) ½ tsp fresh red chilli, very finely chopped (optional) Salt…
Saag halloumi
by Cath •
Modelled on the classic Sag paneer spinach-and-cheese curry, but with some local halloumi from High Weald instead of the paneer. Halloumi is a great camping standby. Ingredients 500g spinach, washed 1 x 200g packet halloumi , wiped dry with kitchen towel and cubed into small pieces 1 tbs flour 1 tomato, deseeded and chopped 1…
Chana masala
by Cath •
This chickpea curry will serve four people if other curries are on the table. Ingredients 1 jar or tin of chickpeas, drained (my favourites are El Navarrico) 1 tomato, deseeded and chopped 3 tbs plain yogurt 1 onion, chopped 1 tbs garlic and ginger paste 1 tbs garam masala 1 red chilli, deseeded and finely…
Garlic and ginger paste
by Cath •
Make this at home and use in curries, Moroccan and Chinese dishes. Ingredients Equal quantities of garlic and ginger, peeled and roughly chopped Water 1 tbs vegetable oil Method Finely chop the garlic and ginger, use a mezzaluna or a food processor, add a splash of water. Store in a jar for a week or…
