Advice
3 recipes to cook, in your caravan using a slow cooker
On a cold and dark evening, there is simply nothing better than coming home to a hearty meal. A slow cooker can be a great timesaver on a winter caravan holiday, allowing you to spend more time with friends or family doing the things you love and less time worrying about cooking - whilst still providing a delicious dinner for all.
Words by: Auto Trader
Published on 2 November 2018 | 0 min read
As slow cookers have grown in popularity over the last few years, they have become much cheaper and more readily available. We did a quick search and found one in a large supermarket for £10, so buying one won’t break the bank. They come in a variation of sizes, so you can choose one that won’t clutter up your precious caravan space.
We’ve curated 3 recipes to prepare for your companions on your next winter break, in the confine of your caravan.
We’ve curated 3 recipes to prepare for your companions on your next winter break, in the confine of your caravan.
Meatball Sub
Ingredients required:
- 675g minced beef
- 1 slice of stale bread
- 1 egg
- 2 400 ml tins of chopped tomatoes
- 1 green peppers
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon dried Italian herbs
- 1 handful fresh basil
- 1 handful fresh parsley
- Salt and pepper to taste
- Bread rolls (to serve)
- Grated cheese
How to prepare:
- Finely chop the stale bread into crumbs
- Finely chop the fresh basil and parsley
- Chop the onion and peppers into small chunks (around 1cm by 1cm) and seperate
- Take half the basil, parsley, onion and garlic and add to a bowl
- Add the mince, breadcrumbs, Italian herbs and egg to the bowl and mix all together
- Shape the bowl mixture into 16 meatballs
- Add the chopped tomatoes, green peppers, salt and pepper and remaining; fresh herbs, onion and garlic into the slow cooker - this will make your sauce
- Add your meatballs to the sauce
- If you are cooking on low - switch on and this for 8-10 hrs, or if you are cooking on high - leave on for 4 hrs 30 minutes
- Serve meatballs in sub and and top with sauce and grated cheese
Vegan Chili
Ingredients required:
- 2 400 ml tins of chopped tomatoes
- 1 400 ml tin of cannellini beans
- 1 400 ml tin of kidney beans
- 3 medium peppers - red, yellow or green
- 3 medium carrots
- 1 large onion
- 2 celery sticks
- 3 cloves garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon chilli powder
- 1 tablespoon smoked paprika
- 1 vegetable stock cube
- Salt and pepper to taste
How to prepare:
- Chop the onion, celery, carrots and peppers into small chunks (around 1cm by 1cm)
- Press or finely slice the garlic
- Add onion, celery, carrots, peppers, garlic, basil, oregano, chilli powder and smoked paprika into the slow cooker pot
- Add the chopped tomatoes and give it a thorough stir
- Crumble the stock cubes into a mug - half filled with boiling water, stir until dissolved them add to the pot and stir
- Season with salt and pepper to taste
- Drain the cannellini beans and kidney beans, rinse them, then add to the slow cooker
- If you are cooking on low - switch on and this for 8-10 hrs, or if you are cooking on high - leave on for 4 hrs 30 minutes
- Serve in bowls
Irish Beef Stew
Ingredients required:
- 1 large onion
- 2 celery sticks
- 4 carrots
- 3 large potatoes
- 2 bay leaves
- 2 tablespoons of dried thyme
- 2 tablespoons tomato purée
- 2 tablespoons Worcestershire sauce
- 2 beef stock cubes
- 900g braising beef
- ½ small bunch parsley
- 2 tablespoons of cornflour
How to prepare:
- Chop the onion and celery into small chunks (around 1cm by 1cm)
- Chop the carrot and potatoes into large chunks (around 2.5cm by 2.5cm)
- Add onion, celery, carrots, bay and thyme, purée and Worcestershire sauce into the slow cooker pot
- Add 600ml boiling water and give it a stir
- Crumble the stock cubes into the pot and stir
- Season with pepper (don’t add salt as the stock may be salty)
- Add the beef
- If you are cooking on low - switch on and this for 8-10 hrs, or if you are cooking on high - leave on for 4 hrs 30 minutes
- To thicken the gravy, mix the cornflour with a splash of cold water in a cup to make a paste, then stir this in to the slow cooker
- Cook for a further 30 mins on high
- Serve in bowls
- Stir in the parsley and salt and pepper to each portion, to your liking