When you’re enjoying a winter break at Coastal Kippford holiday park, you may be interested in some winter recipes to cook in your caravan or lodge. While it’s always nice to dine at the local restaurants, it can be even better to eat in on some evenings, enjoy these tasty dishes and simply relax with your family and friends. For our suggested winter recipes to cook in your caravan or lodge, there are many nearby supermarkets where you can pick up supplies, and we recommend the following independents for lovely ingredients:
Earth’s Crust family-run artisan bakery – Based in Castle Douglas.
Kilnford Farm Shop & Restaurant – Based in Dumfries.
Loch Arthur Farm Shop – Based in Beeswing.
All of our accommodation has fully fitted kitchens to enable you to cook whatever you’d like. Here are some great winter recipes to cook in your caravan or lodge – these are from BBC Good Food so you’ll be confident of creating sumptuous winter fayre.
1. Sausages With Winter Veg Mash
Wholesome, comfort food that takes around 20 minutes to prepare.
2-3 medium potatoes
175g Brussels Sprouts
4 tbsp milk
1 tspn wholegrain mustard
Step 1 – Grill the sausages for 10-12 mins, turning frequently. Meanwhile, peel and roughly chop the parsnips and potatoes, then cook in boiling salted water for about 10 mins. Shred sprouts, add to the pan for the last 2-3 mins and cook until all the vegetables are tender.
Step 2 – Drain and mash the vegetables, then beat in the milk and mustard with salt and pepper. Serve with the sausages.
2. Winter Minestrone with Pesto Croûtes
2tbsp olive oil
1 chopped onion
100g unsmoked lardons or chopped streaky bacon
2 large carrots
2 sticks celery
1 medium potato
2 garlic cloves, finely chopped or crushed
400g can chopped tomatoes
1 litre vegetable stock
2 tsp chopped sage or 1 tsp dried
few cabbage leaves, shredded
400g can haricot beans
Handful of chopped parsley
For the Pesto Croûtes:
Slices of crusty bread
3 tbsp olive oil
1 tbsp pesto
Step 1 – Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
Step 2 – Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley.
Step 3 – For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.
3. Muffin-Topped Winter Beef Stew
500g braising steak, cut into bite-sized chunks
2 tbsp plain flour, seasoned with pepper and a little salt
2 tbsp olive oil
1 large onion, finely chopped
450g carrot, cut into chunks
2 large parsnips, cut into chunks
1 bay leaf
2 tbsp sundried or regular tomato paste
300ml red wine or extra stock
450ml vegetable stock
For the topping:
225g plain flour
3 tsp baking powder
140g cheddar, coarsely grated
2 tbsp olive oil
Step 1 – Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over – it’s easiest to do this in batches. Remove with a slotted spoon and set aside.
Step 2 – Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
Step 3 – Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
Step 4 – To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.
4. Sweet Potato & Butternut Squash Soup with Lemon & Garlic Toast (Vegetarian)
For the soup
500g sweet potatoes, peeled and diced
1 butternut squash, peeled, deseeded and diced
1 tbsp clear honey
1 tbsp olive oil, plus a drizzle
2 onions, roughly chopped
3 garlic cloves, crushed
1 vegetable or chicken stock
1 tsp cinnamon
1 tsp grated nutmeg
100ml double cream
For the toast:
1 tbsp olive oil
3 garlic cloves, crushed
100g butter, at room temperature
zest 1 lemon
2 tbsp snipped chives
1 tbsp chopped thyme
2 ciabatta loaves, cut into slices
Step 1 – Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
Step 2 – Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
Step 3 – Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
Step 4 – To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
Step 5 – Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
5. Honeyed Winter Salad (Vegetarian)
1 butternut squash, cut into thin wedges
2 red onions, halved and cut into wedges
4 parsnips, cut into wedges
3 tbsp olive oil (try garlic or basil infused)
1-2 tbsp clear honey
1 small ciabatta, roughly torn into pieces (tomato and olive ciabatta works well)
1 tbsp sunflower seeds, optional
225g bag leaf spinach
2 tbsp white wine vinegar
1 tsp Dijon mustard
Step 1 – Heat oven to 220C/fan 200C/gas 7. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 mins, turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further 5 mins or until toasted.
Step 2 – Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly. Serve immediately.
So there you have 5 great winter recipes to cook in your caravan or lodge, and we’re confident they will be a hit with all the family.