These were such a success the first time I made them they have quickly become a favourite – a brilliant bake-and-take dessert to bring along on your camping trip. When berries aren’t in season, feel free to use frozen ones.
Recipe Category: Issue 187
Recipe
MUSSELS WITH CHILLI, LEMON & GARLIC BUTTER
A classic Kiwi summer starter, these mussels are packed with flavour and perfect with a cold beer on a hot day.
Recipe
PULLED PORK QUESADILLAS WITH SMASHED AVOCADO & TOMATO SALSA
These quesadillas featuring leftover pulled pork, onions and cheese topped with sour cream, coriander, tomatoes and avocado are super delicious, yet so easy to make. The trick is having everything prepared and ready to go because once they hit the hot plate they are ready in minutes.
Leftover pulled pork from last night’s dinner becomes the ultimate indulgent camping breakfast – cheesy quesadillas with a zingy tomato salsa and smashed avocado.
Recipe
PULLED PORK WITH EASY TOMATO BARBECUE SAUCE, CHEESY POLENTA & BARBECUE SLAW
Slow-cooked barbecue pork is a thing of beauty, not least because it is so incredibly easy to make and yet hugely popular. Add quick cheesy soft polenta and an American-style slaw and you’ll be in barbecue bliss before you know it.
The tomato barbecue sauce is super easy and can be made in advance and stored in a sealed container in the fridge for up to a week. Use any leftover pork to make the indulgent breakfast quesadillas overleaf.
Recipe
BARBECUED WHOLE FISH WITH CLASSIC BITTER GREEN SALAD
Freshly caught fish cooked on the barbecue is about as simple and fabulous as it gets.
I like my vinaigrette to be on the sharper side so eschew the regular 1:3 ratio of vinegar to oil for my recipe.
Freshly caught fish cooked on the barbecue is about as simple and fabulous as it gets.
Recipe
SOURDOUGH CRUMPETS WITH RHUBARB & CRÈME FRAÎCHE
These crumpets use a sourdough starter, which you can make from scratch if you don't have access to one. Simply mix 100ml flour and 100ml water in a jar and cover with a cloth so that bugs can’t contaminate it. Depending on how warm it is where you are, the mixture will become active after three to seven days, at which point it’s ready to go. It will become bubbly, have a pleasant, fruity type of smell and should taste slightly acidic. You’ll know if it has gone bad! There’s a wealth of great information online on how to maintain your starter once it’s active.
Recipe
BLACK SESAME & SHIITAKE RAMEN WITH CHARRED CHILLI OIL
Making your own ramen noodles using a pasta machine is great if you have the time, but you can use bought dried ramen for this recipe too. As well as working perfectly with the ramen, the charred chili oil is also a great addition to fried eggs, stir fries and soups.
Recipe
BUCKWHEAT CRÊPES SUZETTE WITH CARAMEL SPICED BUCKWHEAT
This recipe has multiple elements, but everything can be made ahead of time and just heated when needed. It can take a few goes to get your pan at just the right temperature and also to figure out the perfect amount of batter to pour in, but this recipe makes enough crêpes that if you muck up the first few, you will still have enough for the dish.