recipes you can cook in a motorhome

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    a list of recipes you can cook in your motorhome


    For those who asked Jean Barnes for her recipe for her Chicken Curry. This will feed 4.

    1lb raw chicken meat, diced
    2oz butter
    2 onions, chopped
    1 tablespoon curry powder(according to taste)
    1 tablespoon plain flour
    1/2 teaspoon turmeric
    1/2 teaspoon ground ginger
    Salt & Pepper
    3/4 pint of chicken stock
    1 Dessert spoon Balti paste

    Heat the butter in a large saucepan and fry the onions until soft. Stir in the curry powder and flour and cook for 2 mins. (This may seem a little dry but don’t worry). Stir in the spices and season well. Stir in the stock and bring gradually to boil. Add the chicken pieces and all the other ingredients. Lower heat and cover the pan and simmer gently for about an hour or until the meat is tender. If the mixture seems a little thick, add water as appropriate. Stir occasionally to prevent sticking. Serve with boiled rice.


    This is adapted from Jamie Oliver’s recipe. I have made a couple of minor simplifications which seemed unnecessary but this is an amazing fish pie – just make sure you get great fresh fish – it really makes the difference.



    For the Mash (you can make this in advance)
    1.2 kg Maris Piper potatoes
    100g of Salted butter
    Salt and Pepper
    A little bit of milk

    For the sauce/base
    Unflavored oil such as groundnut
    2 white onions, chopped
    1 tbsp. (about 5 cloves) of crushed/grated garlic
    1 tbsp. of grated ginger
    1-2 fresh red chillies
    2 small handfuls of curry leaves
    1 heaped teaspoon mustard seeds
    1 teaspoon fenugreek seeds (or 1/4 tsp. powder)
    1 teaspoon turmeric
    1 x 400 g tin of coconut milk
    200 g baby spinach
    4 ripe vine tomatoes

    For the finished pie
    ½ lemon
    2 large free-range eggs
    150 g haddock, or ray fillets, skinned and pin-boned
    150g smoked fish such as hake or haddock, skinned and pin-boned
    150 g salmon fillets, skinned and pin-boned
    150 g large raw peeled king prawns (or tiger prawns), de-veined


    For the sauce, sweat all the ingredients (except for the tomatoes, spinach and coconut milk) on a medium heat in a frying pan for about 10-15 minutes, this will give the onions a nice caramelised flavour. Now add the coconut milk and spinach and cook for a few minutes to thicken. Top with the fresh tomatoes and remove from the heat – pour the sauce into a deep oven dish at least 20cm x 20cm and leave to cool.

    Peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Boil the eggs in the same pan for the first 7 minutes too, then remove them to cold water. Once cooked, drain the potatoes and mash really well with the butter, a few splashes of milk and a pinch of sea salt and pepper.

    Preheat the oven to 180°C/350°F/gas 4.

    Peel and quarter the eggs, then dot over and poke them into the sauce. Cut all the fish into bite-sized chunks, and intersperse around the dish with the prawns. Squeeze over the lemon and top the whole thing with your mash – scuff it up with a fork to create a larger surface area for crispiness.

    Bake for 40 minutes, or until golden and bubbling at the edges.




    Once you have peeled, chopped, prepared and assembled everything, heat the oil in the pan over a fairly high heat. Now season the chicken joints, adding 4 of them to the hot oil to sauté on all sides until golden brown, then remove them to a plate and do the same with the other 4 joints.

    Next add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes, or until they’re nicely tinged brown at the edges.

    Now add the garlic, paprika, cayenne and saffron and cook for another minute, then return the chicken to the pan, followed by the tomatoes, plenty of seasoning and 2 pints (1.2 litres) boiling water.

    Next, bring everything up to a gentle simmer, turn the heat down and cook, uncovered, for 10 minutes. After that, remove the chicken pieces and set them aside, then pour the rice into the centre of the pan.

    Bring everything back up to the boil, give a final stir and simmer, still uncovered, for about 10 minutes.

    During that time, shake the pan occasionally and move it around on the hob a little if the hob plate is not as big as the base of the pan.

    Next, return the chicken, along with the prawns and peas, to the pan and continue to simmer for 15-20 minutes, or until the rice is cooked, adding a little more hot liquid if you think it’s necessary. Now shake the pan again, making sure the rice is completely immersed.

    Turn the prawns over halfway through the cooking time – they will turn pink when cooked.

    The rice at the edges of the pan will take longest to cook, so to test that the paella is ready, take a little of the rice from the edges and check it’s cooked through, then remove the pan from the heat and cover with a clean tea cloth for 5 minutes to absorb some of the steam.

    The paella is now ready – just garnish with the lemon wedges and don’t forget to have hot plates ready to serve it on.


    12 oz (350 g) Calasparra paella rice
    ½ level teaspoon saffron strands (½ x 0.4 g sachet)
    8 oz (225 g) ripe red tomatoes, skinned and roughly diced
    12 raw tiger prawns, shell on, defrosted if frozen, 4 with heads, 8 without
    2 oz (50 g) fresh or frozen shelled peas
    1 lemon, cut into wedges, to garnish
    salt and freshly milled black pepper
    2 tablespoons olive oil
    1 x 3 lb (1.35 kg) Traditional Free Range chicken, jointed into 8 pieces
    1 large onion, peeled and roughly chopped
    1 red pepper, deseeded and roughly chopped into chunks
    4 oz (110 g) Spanish chorizo sausage in a piece, skin removed and cut into ½ inch (1 cm) dice
    2 cloves garlic, peeled and crushed
    1 heaped teaspoon paprika



    2 tbsp soy sauce
    2 tsp soft brown sugar
    1 1/2 limes
    1 x 250g pack Co-op fresh egg noodles
    2 hanDfuls of frozen peas
    4 spring onions, trimmed and finely sliced
    1/2 fresh red chilli, finely chopped, or large pinch red chilli flakes
    1 clove garlic, peeled and crushed
    2 tbsp sunflower oil
    165g Co-op cooked king prawns
    40g roasted peanuts, chopped
    Serve with a handful fresh coriander, chopped (optional)

    Mix together the soy sauce, sugar and juice of 1 lime
    Cook the noodles according to the pack instructions, drain and stir through the sauce
    Cook the peas according to the pack instructions and set aside
    Meanwhile, fry the onions, chilli and garlic in the oil for 5 mins, until soft
    Add the prawns and fry for a minute, then add the noodles, peas and most of the peanuts
    Heat through
    Pile into 2 dishes, scatter over the rest of the peanuts and serve with the remaining half lime cut into small wedges, and the coriander, if using


    One-pot chicken pilaf

    1 tsp sunflower oil
    1 small onion, chopped
    1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks
    2 tsp curry paste (choose your favourite)
    a third of a mug basmati rice
    two-thirds of a mug chicken stock
    1 mug frozen mixed vegetables
    half a mug frozen leaf spinach

    STEP 1
    Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.

    STEP 2
    Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.


    Sweet ‘n Smoky Pulled Pork
    A warming slow cooker pulled pork dish, great for sharing with friends and family. Whether you’re looking for a tantalising barbecue centrepiece or a reliable winter warmer, our sweet ‘n’ smoky pulled pork recipe blends together a variety of flavours to keep everyone happy.

    Prep Time 20 Minutes
    Cooking Time 9 Hours
    Easy Cooking Skill
    Cooking Skill Easy
    Serves 6 People
    1x 1.6kg boneless pork shoulder joint, rind and skinned removed, optional
    2 teaspoons sea salt
    2 tablespoons dark brown muscovado sugar or similar
    1 tablespoon smoked paprika
    1 tablespoon oil
    100ml apple juice
    1 tablespoon cornflour
    Remove the string, unroll the pork and pat dry with kitchen paper.

    Mix the sugar, paprika and 2 teaspoons salt together. Rub half of it thoroughly over the pork. Keep the other half for later. Roll the pork back up (there is no need to re-tie the string).

    Heat the oil in a large frying pan, and brown the pork on all sides. Put the joint in a slow cooker, pour in the apple juice and cover with the lid. Cook on low for 8-9 hours, or until tender and ready to pull apart. While the pork takes its time, you can relax.

    Remove the pork from the slow cooker, wrap in foil and leave to rest for 30 minutes.

    As the pork relaxes, blend the cornflour with 1 tablespoon cold water. Add to the sauce in the slow cooker along with the rest of the seasoning mix. Cook on high for 20 minutes, until thickened slightly.

    Shred (with the cooking juices) into chunky pieces with 2 forks. Return the pulled pork to the sauce in the slow cooker and stir well.

    Serve in bread rolls with coleslaw, potato wedges and corn on the cob (or however you like).

    Additional Information
    A pork shoulder joint isn’t just a wallet-friendly cut but a tasty one too, and it provides more than enough for a second family meal. Check out our leftover pulled pork recipes collection to help your cooking go that little bit further.


    Sticky sweet and spicy pork chops

    Sticky Sweet & Spicy Pork Chops Recipe Part-1


    texas BBQ sauce

    200g ketchup
    100ml cider vinegar
    100g dark muscovado sugar
    1 tbsp Worcestershire sauce
    1 tsp smoked paprika
    juice ½ orange
    2 tsp liquid smoke (optional, we used Stubb’s Hickory Liquid Smoke, available from Waitrose)
    1 garlic clove , crushed
    15g butter

    STEP 1
    Combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar and salt have dissolved and the sauce is glossy. Remove from the heat, transfer to a jar, and leave to cool. Will keep in the fridge for u


    Chicken and mushrooms

    2 tbsp olive oil
    500g boneless, skinless chicken thigh
    flour, for dusting
    50g cubetti di pancetta
    300g small button mushroom
    2 large shallots, chopped
    250ml chicken stock
    1 tbsp white wine vinegar
    50g frozen pea
    small handful parsley, finely chopped

    STEP 1
    Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

    STEP 2
    Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

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