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Hunger Games

Heading off-grid – particularly during the hotter months – is not only thirsty but hungry work. And nothing whets the insatiable holidaying appetites of grey nomads and families better than cool and fresh gastronomic delights at the campsite.

So, here are some ‘light and easy’ summer camping recipes that’ll hit the spot while tackling the heat and humidity – and the road less travelled.

BROCCOLINI AND BEEF NOODLES

Broccolini-and-Beef-Noodles

 INGREDIENTS

  • ½ cup dark soy sauce.
  • ½ cup honey.
  • 1 lime, juiced.
  • 1 tsp crushed garlic.
  • 1 tbsp ginger.
  • 1 tbsp cornflour.
  • 1 tbsp sesame oil.
  • 400g blade steak, sliced.
  • 2 cups of broccolini, sliced.
  • 450g noodles. The pre-cooked type is fine.

METHOD

1. In a bowl add the soy, honey, lime, garlic, ginger and cornflour and mix until combined. Set aside.

2. Add the sesame oil to a hot frying pan and brown the beef.

3. Add the broccolini and a ½ cup of water to help steam.

4. Add the noodles and stir well. Place a lid on the pan and steam for a minute or so.

5. Add the marinade mixture and stir through the pan for a couple of minutes until combined.

6. Serve immediately.

WATERMELON SALAD

Watermelon-Salad

INGREDIENTS

  • 1 small red onion, sliced
  • 2 tbsp lime juice, or more to taste
  • 2 tbsp extra virgin olive oil
  • 1 seedless watermelon, cut into cubes
  • 1 continental cucumber, seeded and cut into cubes
  • 1 cup feta cheese, crumbled
  • ½ cup mint leaves, torn roughly

METHOD

1. Mix red onion with lime juice in a bowl; set aside to marinate for at least 10 minutes.

2. Stir olive oil into the mixture.

3. Toss watermelon, cucumber, and feta cheese together in a large bowl.

4. Pour the red onion mixture over the watermelon mixture; toss to coat.

5. Sprinkle mint over the salad and serve.

COCONUT CRUMBED BARRAMUNDI

Coconut-Crumbed-Barramundi

 INGREDIENTS

  • 1 cup panko crumbs
  • 1 cup desiccated coconut
  • 1 cup plain flour
  • Salt and pepper for seasoning
  • 1 kg Barramundi fillets, sliced into thick batons
  • 2 eggs, beaten
  • 100g butter, cubed
  • 3 tbsp olive oil

 METHOD

1. Mix the panko crumbs and coconut together in a shallow dish or bowl. Set aside.

2. Mix the flour and salt and pepper together in a bowl and roll the Barramundi through the flour mixture, shaking off all of the excess flour before dredging it through the egg mixture.

3. Toss the fish through the crumb and coconut mixture and put on a pan lined with baking paper.

4. When complete, place the fish in the fridge to set the mixture if you have time. If not, it’s not the end of the world.

5. To a shallow fry pan, add enough oil and butter to fry off half the fish and when the butter is foaming, cook the fish in portions so as to fry them golden brown.

6. Once cooked through, drain them on absorbent paper and serve with salad and chips.

PEACH, STRING BEAN AND MACADAMIA SALAD

Peach-Stringbean-and-Macadamia-Salad

 INGREDIENTS

  • 125g quinoa
  • 2 cups vegetable stock or water
  • 2 large peaches
  • 250g fresh green ‘French’ string beans, topped and tailed, and cut into two
  • Large handful of Italian (flat leaf) parsley leaves
  • 1 golden shallot, peeled and finely minced
  • 4 tbsp macadamia nuts
  • 1/2 small soft brie, cut into wedges

SALAD DRESSING

  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and pepper to taste

METHOD

1. In a small jar, shake the dressing ingredients together until combined. Place the quinoa in a large pan.

2. Add the stock or water and season to your taste with salt. Bring to the boil, reduce heat and simmer for 15 minutes or until the quinoa is just cooked. Drain the quinoa well and allow to cool.

3. Slice the peach (or other stone fruit) in half around the outside of the seed. Twist gently to halve the peach. Remove the seed and then slice the fruit into wedges. Place in a small sealable container until ready to be used in the salad.

4. Bring a pot of water to the boil on the stove and add the green beans to the pot. Cook for only a couple of minutes, then remove the beans from the pot and plunge them into cold water to refresh (and stop the cooking process).

5. Toss the quinoa, green beans, parsley and shallot together in a bowl. Place these salad fixings in a sealable container; place the nuts into a small container, the peaches into another small container and the dressing into a jar.

6. Keep the brie in one piece until you are ready to serve the salad. When you get to your destination and hunger hits, to assemble the salad pour the dressing over the green bean mixture and mix well.

7. Sprinkle the dressed salad with the nuts and fruit and arrange the brie wedges on the top of the salad. If you want to use chicken, add it to your salad just before serving.

SMOKED TROUT NICOISE SALAD

Smoked-Trout-Nicoise-Salad

INGREDIENTS

  • 12 baby potatoes
  • 1 cup snow peas
  • 2 hard-boiled eggs, halved
  • 1 Lebanese cucumber, shaved into ribbons
  • 1 red onion, sliced finely
  • 1/2 small fennel bulb, finely sliced
  • 1 bunch watercress
  • 1 smoked trout, deboned and shredded

DRESSING

  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp seeded mustard
  • 1 stickchopped spring onion
  • 1 tbsp chopped dill
  • 1 tbsp baby capers
  • Pinch sugar
  • Salt and pepper to taste

METHOD

1. Bring a pot of water containing the potatoes to the boil and cook until done, as you would for a potato salad.

2. When almost ready, add snow peas and cook for one minute.

3. Strain off the potatoes and peas and run under cold water to stop them from cooking further.

4. In the meantime, mix all the dressing ingredients together, season to taste with more salt, pepper or sugar as required.

5. Cut the potatoes into bite size pieces and toss all the other ingredients together until well combined.

6. Drizzle over the dressing and give the dish one final toss. Serve with crusty bread and a glass of chilled Sauvignon blanc.

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