Eva Stovern - The Complete Caravan Chef: Around Australia with 30 Ingredients

Introduction Dear fellow travellers, caravanners, boaties, cabin holidaymakers, campers, students, retirees, pensioners and foodies. Thank you for supporting my previous two cookbooks, Caravan Chef and Caravan Chef 2 , and for sharing your stories. Over crackling fires under outback skies, in shopping centres and in the luxurious surroundings of five-star holiday parks, Ive been privileged to listen to your tales, your needs and concerns. In my new book, The Complete Caravan Chef , Ive combined the dishes included in my first two books, added 30 new recipes and addressed the issues youve raised. Apart from providing advice on what to pack, Ive included recipes for thermal cooking pots, ovens and grillers. Ive also created a section called Sweet Treats to include some much-requested desserts.

As in my previous books, Ive used the same 30 ingredients, selected for their versatility, easy preparation, availability, light weight and long storage life. Of course, the recipes can easily be adapted to include a wider range of spices, vegetables and meats. The dessert ingredients are equally versatile, light and readily available. Happily, Im still on the road and I continue to be inspired by the unique beauty of our country. Ive progressed to a luxurious medium-sized caravan with a customised kitchen, including a fabulous fan-forced oven. Ive also upgraded my cookware after discovering a new range of unique pans that are cleverly designed with the traveller in mind.

I still enjoy the romance and magic of camping, and always welcome a chat while travelling. If you see my van with the Caravan Chef logo on the side, please come over and say Hi. Also, feel free to drop me a line via my website, www.caravanchef.com. Bon apptit, and safe travels. Eva Stovern The 30 Ingredients Salt If preferred, a salt substitute may be used. Olive oil I use cold-pressed extra-virgin olive oil.

Use vegetable oil if deep-frying. Plain flour Cornflour Chicken stock powder I travel with powdered stock as it is lighter than liquid stock. Curry powder Sweet chilli sauce Soy sauce Light soy sauce is a good all-rounder; use dark soy sauce for a deeper colour and fuller flavour. Salad dressing Your choice. I like to use a vinaigrette made from extra-virgin olive oil. Mayonnaise Pasta I travel with a variety of dried pasta: spaghetti, linguini, penne and instant noodles.

Because of the limited availability of ingredients on the road, feel free to use the pasta of your choice. Rice I travel with long-grain rice and Arborio rice for risottos. Eggs I use 55 g eggs, as they fit into plastic egg-holders for transporting. See the note about freshness and safe storage on page 280. Cheese Cheddar or parmesan are versatile and grate well. Traditionally, the ideal cheese for grating over pasta is parmesan, but cheddar can also be used.

Packaged grated parmesan needs no refrigeration. Chicken I use loin or breast chicken fillets, as there is less wastage and they are suitable for a variety of recipes. Meat I prefer lean, boneless cuts of beef, lamb, veal or pork, particularly those recommended by the National Heart Foundation. Ham I buy loose sliced ham and seal it in portions in my vacuum-sealing machine. Buying by the kilo usually costs less than pre-packaged ham. Fish Processed fish, such as tuna or salmon, is an ideal caravanning ingredient.

It travels well due to its extensive shelf life and ease of storage, and can be used in a wide range of recipes. Sachets weigh less than cans. When cooking fresh fish, I prefer to use boneless fillets. Canned tomatoes I recommend Italian diced tomatoes. Fresh tomatoes I buy truss or vine-ripened tomatoes for extra flavour. Freeze-dried peas Freeze-dried vegetables are light, compact and long-lasting, and they make a tasty addition to a meal.

Onions Brown onions store well; white onions are milder, and I like to use red onions in salads for colour. Garlic Potatoes Pontiacs are good all-round potatoes. Dont be alarmed if potatoes change colour when grated. Lettuce Carrots Capsicum Red capsicums are sweeter than green. Zucchini Pumpkin I buy butternut pumpkins for easy cutting.

Savouries & Vegetables

Broken Hill zucchini frittata 15 minutes 1 tablespoon olive oil 1 garlic clove, finely chopped 3 small zucchini, sliced into thin rounds 3 medium eggs, lightly beaten grated parmesan or cheddar to serve (optional) Heat the oil and garlic in a frying pan and saut on a low heat for 30 seconds, or until the garlic is fragrant.

Savouries & Vegetables

Broken Hill zucchini frittata 15 minutes 1 tablespoon olive oil 1 garlic clove, finely chopped 3 small zucchini, sliced into thin rounds 3 medium eggs, lightly beaten grated parmesan or cheddar to serve (optional) Heat the oil and garlic in a frying pan and saut on a low heat for 30 seconds, or until the garlic is fragrant.

Add the zucchini and cook, stirring occasionally, for 5 minutes, or until the zucchini is tender. Distribute evenly over the bottom of the pan. Pour the beaten eggs evenly over the zucchini. Increase the heat to medium and cook for 2 minutes, or until the egg puffs and browns lightly at the base. Shake the pan backwards and forwards occasionally to prevent sticking. Flip the frittata by placing a wide plate upside down over the pan.

Turn the plate and the pan together so the frittata lands on the plate cooked-side up. Slide the frittata back into the pan and cook for another 2 minutes, or until the base sets. Season to taste and serve topped with grated cheese (if using). Serves 2

Cardwell salmon frittata 12 minutes 1 tablespoon olive oil small onion, finely chopped 210 g can red salmon, drained and mashed with a fork 3 medium eggs, lightly beaten sweet chilli sauce to serve (optional) Heat the oil in a frying pan and saut the onion on a low heat for 2 minutes, or until soft but not brown. Add the salmon and cook for 1 minute, stirring occasionally, then distribute evenly over the bottom of the pan. Pour the beaten eggs evenly over the salmon and onion.

Increase the heat to medium and cook for 2 minutes, or until the egg puffs and browns lightly at the base. Shake the pan backwards and forwards occasionally to prevent sticking. Flip the frittata by placing a wide plate upside down over the pan. Turn the plate and the pan together so the frittata lands on the plate cooked-side up. Slide the frittata back into the pan and cook for another 2 minutes, or until the base sets. Season to taste and serve topped with sweet chilli sauce (if using) for extra tang.