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ON THE ROAD RECIPES - Linda's Favourites

 

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Linda's Favourite Recipes

Readers of our guidebooks and my cookbook, will know that my sister, Linda, is not only my right-hand in the office, but is also a wonderful cook. Below are just a couple of her favourite recipes that she uses time and again. I’m sure you’ll find them a great addition to your camp cooking recipe folder.

Chicken Satay

Serves 6.
Ingredients:
12 (1.3kg) chicken thigh fillets – cut into strips
2 tblspns mild sweet chilli sauce
1 tblspn peanut oil
1 tspn minced garlic
2 tblspns chopped fresh coriander leaves (or use 1 tblspns minced bottled coriander)
Combine chicken with remaining ingredients in a container; cover, refrigerate a few hours or overnight. Thread chicken strips onto skewers.
Grill or BBQ and cook until chicken is browned all over and tender. Serve topped with Peanut Sauce on a bed of rice.

Peanut Sauce

1 cup chicken stock
1⁄2 cup crunchy peanut butter
1⁄4 cup mild sweet chilli sauce
1 tblspn lemon juice
Combine all ingredients in saucepan, stir and simmer for a few minutes or until sauce is thickened slightly.
Hint: Soak the skewers in water for 30 mins or more to stop them burning while on the BBQ.
Substitute: Chicken breast fillets can be used in this recipe.


Cherry Peach Crumble

 

 




Serves 4
1 x 425gm can cherries – drain well
1 x 425gm can sliced peaches – drain well
1 x 425gm can prunes – drain well
1/2 tspn vanilla essence
1 tspn brown sugar
Crumble topping:
1 cup untoasted muesli (of your choice)
2 tblspns toasted slivered almonds (or nuts of your choice)
2 tblspns brown sugar
1 tblspn chilled butter – chopped
Preheat your oven to 180∞C or your camp oven.
Place cherries, peaches and prunes in a bowl. Add vanilla and sugar and mix well.
Spoon into an ovenproof dish.
Make crumble: Place muesli, almonds and sugar in a bowl and mix well to combine. Using your fingertips, rub the butter into the mixture. Spoon evenly over fruit.
Bake in the oven for 25 to 30 mins or until golden. If using a camp oven, place the dish on a trivet, put on the lid, and place on a bed of coals, with coals on top of the lid.
Serve with custard, cream or ice cream.

 

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