Forget your trip to Bala, can't wait for you to make these for the troops going to Busfest!!@Ed Webb I do a simple camping recipe with wraps as well - I use a Cadac but would work in a frying pan:-
Cheesy Steak Wraps with Balsamic Onions
Couple of red onions, thinly sliced into half rings.
Fry onions in a bit of butter/oil until nicely softened
Add some salt and pepper to taste.
Add some fresh or dry chilli to taste.
Add a shed load of balsamic vinegar (you can't really overdo it!!) and fry hard until reduced to a jam like consistency.
Put lid on pan and set aside.
Put a wrap on a hot griddle plate (no oil).
Sprinkle liberally with grated cheese.
Wait until cheese starts to melt and cover with a second wrap.
Press down, flip over and let the other side cook for about 30 seconds.
Place wraps on a plate and cover with foil to keep warm.
Repeat for as many wraps as you have.
Griddle some decent steak (we use either sirloin or ribeye) to liking.
Cover with foil and let rest for a few minutes.
Slice steak up
Share steak out between the wraps, cover liberally with the onion mix.
Fold wraps in half
Eat!
Roll on Bala this coming Friday!!
I do a pasta with vodka recipe with pancetta (or spam!), porchini mushrooms, tomatoes and cream and Parmesan - not sure why it works but it does.I saw a recipe in a VW camper mag: pasta; spam(ish); and vodka and some other bits and bobs. I have never cooked with Vodka but it looked really good
Here goes:-@chriscroft @Davenjo Pop the recipe up, I'm intrigued.
I just googled it, from the Wikipedia page it sounds rather tasty.I prefer a full Scottish breakfast in the van, nicer than a full English (runs and hides )
I do wonder how someone discovered that vodka at the end still works. I am saving these recipes up and will cook these in the near future. Cheers for recipeHere goes:-
Handful of dried porcinni mushrooms soaked in boiling water for about 30 minutes. Strain and reserve about half a cup of the soaking liquid. Roughly chop mushrooms. Set aside.
Cook a pack of pasta as per instructions (I use farfalle/bows for this recipe but anything would work) - strain and set aside. NB. Make sure you don't overcook the pasta as it will continue cooking whilst you do the rest of the recipe and when you add it back in later.
In a saucepan, fry a small pack of chopped pancetta in a little butter or oil until browned and then add a couple of chopped garlic cloves, keep frying gently until garlic softened then add a tin of chopped tomatoes plus the liquid reserved from the mushrooms and the mushrooms. Bring to a boil and keep boiling until reduced down to slightly thicker than the mix would be without the water then add a good grind of black pepper. Set aside. NB. recipe works well without the pancetta as well so, if you want to keep it veggie, just leave it out.
In a large fry pan melt a couple of good knobs of butter, add pasta and toss to coat, pile the tomato/mushroom mix on top of the pasta plus a small pot of double cream and a good handful (or 2!) of grated parmesan stir to mix and heat through gently. Finally add a shot of vodka to the pan, stir once more and serve.
As I say, not sure why the vodka works but it does.
Enjoy
I saw an Italian lady (Anna??) do it on Saturday Kitchen years ago and I've just adapted the recipe to suit.I do wonder how someone discovered that vodka at the end still works. I am saving these recipes up and will cook these in the near future. Cheers for recipe
That programme, along with the Sunday one with Tim Lovejoy and the bald guy, are responsible for my entire cookery knowledgeI saw an Italian lady (Anna??) do it on Saturday Kitchen years ago and I've just adapted the recipe to suit.
The potato scones and square sausage are a must. So are crispy rolls which you don't seem to get south of the border. Mortons are my favourite morton rolls - Google Search:I just googled it, from the Wikipedia page it sounds rather tasty.
Credit to the Scotts, they have more sense than to let the good stuff go south. Square sausage is the bestThe potato scones and square sausage are a must. So are crispy rolls which you don't seem to get south of the border. Mortons are my favourite morton rolls - Google Search:
That's it, decision made, I'm bringing no food to Busfest as Dave @Davenjo is doing the catering. I say we have a vote. All ten folk camping say aye?Here goes:-
Handful of dried porcinni mushrooms soaked in boiling water for about 30 minutes. Strain and reserve about half a cup of the soaking liquid. Roughly chop mushrooms. Set aside.
Cook a pack of pasta as per instructions (I use farfalle/bows for this recipe but anything would work) - strain and set aside. NB. Make sure you don't overcook the pasta as it will continue cooking whilst you do the rest of the recipe and when you add it back in later.
In a saucepan, fry a small pack of chopped pancetta in a little butter or oil until browned and then add a couple of chopped garlic cloves, keep frying gently until garlic softened then add a tin of chopped tomatoes plus the liquid reserved from the mushrooms and the mushrooms. Bring to a boil and keep boiling until reduced down to slightly thicker than the mix would be without the water then add a good grind of black pepper. Set aside. NB. recipe works well without the pancetta as well so, if you want to keep it veggie, just leave it out.
In a large fry pan melt a couple of good knobs of butter, add pasta and toss to coat, pile the tomato/mushroom mix on top of the pasta plus a small pot of double cream and a good handful (or 2!) of grated parmesan stir to mix and heat through gently. Finally add a shot of vodka to the pan, stir once more and serve.
As I say, not sure why the vodka works but it does.
Enjoy
NayThat's it, decision made, I'm bringing no food to Busfest as Dave @Davenjo is doing the catering. I say we have a vote. All ten folk camping say aye?
Reckon you may be out-voted!