Caravan Cuisine: One Pot Wonders - Allens Caravans
Allens Caravans

One thing you can guarantee about Allen's luxury caravan holidays with the family is that you will be one busy bee. Whether you're chasing the children round, exploring the UK's natural wonders or just too engrossed in enjoying yourself, it is safe to say that the last thing you want to have to worry about is what you're going to make for dinner. To help free up your mind and fill up your family's tummies, here are some quick and easy one-pot-wonder meals; each dish is timesaving and tasty! Discover more here about our truly satisfying caravan parks and get booking now!

 

Meatballs and Soupy Tomato Risotto        

Serves 4        Ready in 30 minutes

  • 12 beef meatballs (about 430g)
  • 1 tbsp olive oil
  • 1 large chopped onion (about 200g ready-diced onion)
  • 250g risotto rice
  • 1.2 litres chicken or vegetable stock
  • 400g can of chopped tomatoes with herbs
  • 50g grated cheese (best parmesan)

1.       Brown the meatballs in a large frying pan with the tbsp. of olive oil – do this for about 2 minutes or until brown then remove with a slotted spoon and set them aside.

2.       Add the onion to the pan and cook, stirring for 5 minutes or until softened.

3.       Add the risotto rice and cook the mixture for a further 1 minute. Pour in the stock and the chopped tomatoes. Bring it all to the boil and cover. Reduce the heat and simmer for 15 minutes.

4.       Add the meatballs and let everything simmer for 5 minutes, adding more stock if needed.

5.       Stir in the cheese and sprinkle it over to serve.

 

Smoked Mackerel, Chorizo and Potatoes

Serves 4        Ready in 25 minutes

  • 200g chorizo, roughly chopped
  • 2 small onions, chopped
  • 900g potatoes, cubed
  • 250g cherry tomatoes, halved
  • 4 peppered smoked mackerel fillets, skinned
  • Handful of fresh parsley leaves, chopped

1.       On a high heat, heat a large, non-stick frying pan. Add chorizo and stir it for 2 minutes until most of its oil has been released. Remove with a slotted spoon and set it aside.

2.       Reduce the heat and add the onions and potatoes to the pan. Stir in the chorizo oil and cook for 15 minutes (stir occasionally or until potatoes are tender and onions are golden).

3.       Stir in the tomatoes and the chorizo. Flake the fillets of mackerel with a fork and add them to the mixture in the pan. Mix it all up and cook for 2 minutes then stir in the parsley and serve.

 

Easy Paella                                                                   

Serves 4        Ready in 40 minutes

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp hot smoked paprika
  • 1 tsp dried thyme
  • 300g paella or risotto rice
  • 400g can chopped tomatoes with garlic
  • 900ml chicken stock
  • 400g bag frozen seafood mix
  • Juice of ½ lemon (the other ½ cut into wedges)
  • Handful of parsley, roughly chopped

1.       In a large frying pan, heat the oil then add the onion and leave it to soften for 5 minutes. Stir in the paprika, thyme and rice for 1 minute then stir in the tomatoes and stock.

2.       Season the mixture and cook it, uncovered, for 15 minutes (stirring periodically until the rice is nearly tender and surrounded by some liquid.

3.       Stir in the frozen seafood and cover the pan with a lid. Let it all simmer for 5 minutes or until the prawns are cooked through and the rice is tender. Squeeze in the lemon juice, scatter the parsley and serve the dish, topped with lemon wedges.

 

Easy Chilli Con Carne                                                                   

Serves 6        Ready in 30 minutes

  • 1kg beef mince
  • 2 large onions
  • 2 cloves garlic
  • 2 tins chopped tomatoes
  • 3 tbsp gravy powder
  • 1-3tbsps chilli powder
  • 1 tbsp cumin
  • 1 tin kidney beans
  • 1 packet frozen mixed peppers

1.       Chop the garlic and onions, add them to the pan with the mince and fry it all until browned (no oil needed, use the meat's juices).

2.       Drain the kidney beans, wash them and add them to the pan. Add the peppers and chopped tomatoes then add the cumin and chilli (to taste).

3.       Let the chilli mix simmer for 15 minutes then add the gravy powder to thicken the mixture. Serve with rice or crusty bread.

 

Rustic Gazpacho                                                            

Ready in 15 minutes

  • 3 cloves garlic
  • 6 oz stale bread
  • ½ cup extra virgin olive oil
  • 2lbs peeled beef tomatoes
  • 1 tsp salt
  • 3 tbsps. fresh lemon juice
  • ¼ cup finely diced cucumber, green pepper and onions
  • 1 cup ice cold water

1.       Crush 3 cloves of garlic in a wooden bowl (use a pestle or similar). Take the stale bread out of the water you will have soaked it in (to soften). Squeeze the bread out and mash it in with the garlic then stir in the olive oil to create a thick paste.

2.       Chop the peeled tomatoes (or grate unpeeled tomatoes and discard the skins) and mash them into the paste. Next, add the salt and lemon juice followed by the cucumber, green pepper and cold water.

3.       Mix it all up and serve chilled.

So if you find yourself just a little too busy having fun on your caravan holiday with www.allenscaravans.co.uk, be sure to whip up one of these one-pot-wonders for dinner!

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