Going Away this Easter? The Best Festive Recipes to Make on your Camping Trip
The long weekend of Easter is the perfect time to go on a camping trip. And armed with a trusty portable gas BBQ, you can make this outdoor adventure a delicious one!
Here are some of our favourite recipes you can try out to prepare a delightful, and festive, campsite feast.
Zucchini frittata with smoked salmon
Fill up with this pescatarian option for Good Friday.
8 large eggs
1 ½ cups zucchini, grated
¾ cup tasty cheese
130g Philadelphia chive & onion cream cheese
½ tsp salt
100g smoked salmon
Pepper to taste
Canola oil spray, nonstick
Prepare a 26cm frypan.
In a large bowl add eggs, salt and pepper to taste and whisk with a fork. Add 2 tablespoons of Philadelphia chive and onion cheese. Mix thoroughly, breaking down the cheese lumps as much as possible. It is okay for small lumps to remain. Add grated zucchini and tasty cheese. Stir mixture until all combined.
Spray the frypan with a generous coat of canola oil spray and preheat on stove top medium heat. Pour egg mixture into the fry pan, cover with lid or foil tightly (shiny side down) and reduce heat to low. Let cook for approximately 20 minutes or until the egg is cooked through to the centre.
Once cooked, cut into 6 wedges and serve on plates. Top with smoked salmon, some chive and onion cream cheese and with any sides of your choice.
The frittata can also be cooked in a hooded BBQ using a cast iron frypan. Set all burners to high heat and preheat the BBQ to approximately 200 degrees. Once the egg mixture is in the frypan, place it on the BBQ hot plate and reduce BBQ hot plate burners to low for those burners. Cook the frittata until it is cooked through to the centre; this will take approximately 10-15 minutes.
Start Easter Saturday strong with this light yet flavoursome dish.
2 large zucchinis, sliced diagonally
4 baby eggplants, sliced diagonally
2 red capsicum, cored and cut into large pieces
2 yellow capsicum, cored and cut into large pieces
Trussed cherry tomatoes
1 small sweet potato, sliced 2cm thick
100g rocket leaves
100g semi-dried tomatoes
½ cup coriander, chopped
1 tbsp red chilli, deseeded and finely sliced
Red wine vinegar
Sea salt and fresh ground black pepper
Turn on the BBQ grill to hot. Toss prepared zucchinis, eggplants, capsicums and sweet potato in a little olive oil in a large bowl and season with salt and pepper.
Get the BBQ hot. Start grilling the vegetables, turning over when you have nice grill marks. Return cooked vegetables to the bowl. Grill the cherry tomatoes separately and set aside as they are more delicate and will fall off trusses if tossed.
Add rocket, semi dried tomatoes, capers, coriander and chilli to the bowl with a splash of red wine vinegar and extra virgin olive oil and toss.
Check seasoning and plate up. Add grilled cherry tomatoes as garnish. Serve and enjoy!
Barramundi with Tomato Salsa
A quick and easy, yet impressive, meal that’s perfect for lunch or dinner. Make sure the fish is fresh and the tomatoes are vine ripened for a deliciously rich salsa.
4 pieces Barramundi fish fillets (you can substitute for any white fish fillets)
1 clove Garlic minced ½ tbsp Extra Virgin Olive oil
1 tbsp Butter
1 Lemon Extra Virgin Olive oil Salt and pepper to taste
For the tomato salsa:
4 Ripe vine tomatoes diced
2 tbsp Extra Virgin Olive oil
½ clove Garlic minced
Salt to taste
To make the tomato salsa, dice tomatoes and place in a bowl. Mince half a clove of garlic and add to tomatoes. Salt to taste and add olive oil and mix to combine. Set aside.
In a large frypan, heat olive oil and butter on medium heat, add garlic. Salt fish portions on both sides and place in a fry pan skin side down once butter melted and garlic soft.
Cook until the skin is crispy and brown and then turn onto the other side. The amount of time to cook fish will depend on the thickness of the portions. Generally, 6-8 minutes, turning once.
Once cooked, squeeze some fresh lemon over the fish, place on a serving plate and spoon over salsa and drizzle some of the olive oil from the salsa over the tomatoes.
Serve with rice vegetables or salad.
Make your Easter camping meals better with Gasmate products!