As the sun rises over the rich British countryside, the once
shaded grass is gradually illuminated a vibrant green as each of the sun’s rays
hits every blade, local wildlife harmonise and compliment the fresh breeze and as sleep eyed children rise from
their beds, the smell of bacon and eggs cooked by mum and dad is never far
behind throughout UK campsites.
Nothing beats popping a runny yolk over white crusty bread
as you tuck into the British classic each morning, stuffing yourself ready for
another day of adventure in the countryside or beach but it’s no secret that touring the
UK
and
Europe in a Campervan can often lead to a
pretty poor diet.
Being able to travel for weeks on end in a camper is an
amazing experience but a diet of bacon baps, BBQs and eating out everyday is
not only expensive but it can do serious damage to your body and energy levels.
Returning home from the trip of a lifetime is a rejuvenating
experience, freshly enlightened by the wonders each location offered, your
brain has taken a journey as well as your body and will feel healthy and
content.
With the brain healthy and at peace, nothing can rapidly
counteract that then looking down and noticing a severe increase in your waist
line.
Don’t get us wrong, we love bacon and eggs, we would eat it
for every meal if it was socially acceptable but when travelling for long
periods it is important to maintain a well balanced diet, not just for the sake
of your waist line but also so you can feel good while you enjoy all your planned
activities.
The reason why most ‘resort’ to fatty fried foods when
campervanning is that most campers only have one or two hob rings and rarely
feature and oven; with a minimal kitchen to work in it’s no doubt campers run
out of recipe ideas, so here’s a series of blogs to unleash your inner chef!
We understand that the standard campervan kitchen consists
of just one hob so we’ll start with something highly nutritious, delicious and
super easy to cook.
A stir fry is an ideal way of making use of the single ring
but they’re not for everyone so why not try this versatile recipe which can be
easily chopped and changed to suit your taste.
Caribbean Calalloo and Mackerel (Serves 3-4)
This recipe requires just one hob ring and minimal skill but
is rich in goodness and you can optimize the ingredients to suit your taste. We
love chilli and garlic so here’s our take on the recipe.
Ingredients
2 garlic cloves (crushed)
1 red onion
2 large tomatoes
6 mackerel fillets (about 1 pack)
Chopped red chilies (to taste)
1 large tin of calalloo
Crush the garlic cloves, finally chop the onions, chilies
and tomatoes and add to the frying pan with a splash of oil.
Fry until the tomatoes are soft and the flavours have infused, peel the skins
from the mackerel and finally break up the fillets to bite size portions and
add to the pan.
Gently stir so that the flavours combine and the mackerel takes plenty of the chilli and garlic, even add some dried chilli
flakes if you like a little extra spice (we do).
Finally, drain
the water from the calalloo and add to the pan. This will instantly settle the pan
and you can begin slowly stirring until the calalloo has bound all the
ingredients.
Simply heat
and stir until the calaloo is hot (it doesn’t need to be cooked through from
the tin) and season to taste.
The great
thing about this recipe is that it requires next to no time, minimal
preparation and can be altered to suit your taste. Don’t like mackerel? Try
chicken. We like to add green vegetables such as tender-stem broccoli, trimmed
beans and peas, for extra guilt free bulk.
…enjoy!
