The Hungry Camper Cookbook: More than 200 delicious recipes to cook and eat outdoors (The Hungry Cookbooks) by

Language: eng
Format: azw3
Publisher: Octopus
Published: 2015-04-06T04:00:00+00:00

CAMPING TIP

For scallop kebabs for the barbecue, cut 8 streaky bacon rashers in half and wrap around each scallop. Thread 4 scallops each onto 4 metal kebab skewers and brush with olive oil. Cook for 2–3 minutes on each side until brown.

CAMPFIRE

FISH STEW WITH BASIL

& MOZZARELLA TOASTIES

75 ml (3 fl oz) olive oil

6 shallots, finely sliced

8 squid tubes, cut into rings

2 red peppers, cored, deseeded and cut into small chunks

4 garlic cloves, finely chopped

400 g (13 oz) passata

2 tablespoons capers, drained

1 teaspoon caster sugar

500 ml (17 fl oz) hot fish or chicken stock

½ teaspoon saffron strands

1 kg (2 lb) mixed white fish fillets (such as cod, haddock, pollock, monkfish, halibut, bream or mullet fillets), skinned

salt and pepper

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