Crispy Smoked Paprika Chicken Wings

We’ve probably cooked over 500 in the last month . . . at hugely(?!) prestigious events like the launch for ‘Family Camping Cookbook’, the Pitshanger Party in the Park, and the Little Ealing Summer Party . . . and as they’ve all been guzzled to mass appreciation, we thought we’d better divulge our secret recipe!

Smoked paprika has a very distinctive flavour and a rich aroma, but don’t worry if you don’t have any – just use pepper instead.  It won’t be the same, but it will still be very good. . .

Serves:4, Preparation time: 15 minutes, plus 15 minutes marinating, Cooking time: about 15 minutes

INGREDIENTS: 16 chicken wings, 1 tsp smoked paprika, juice of 1 lemon, 2 garlic cloves, crushed, ½ tsp salt

  1. To make the marinade, put all of the ingredients in a plastic bag.  Add the chicken wings and seal the bag. Leave to marinate in a cool box for15 minutes.
  2. Remove the chicken wings from the marinade.  Cook over a medium heat on a barbecue or in a griddle pan for about 15 minutes, turning once, until the meat is beautifully charred and really crispy. If you’re using a barbecue, cook the chicken over coals that have burnt down quite significantly to prevent the skin from burning. Serve hot with Potato Salad.

 

 

 

Camping Meal Plans, Shopping Lists and more . . .

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A little bit of planning goes a long way on a family camping trip, especially where food is concerned. The trick is to take enough ingredients with you to give you flexibility with cooking and eating options, but not so much that you need to buy a bigger car to get it there!

In our Family Camping Cookbook we’ve divided the book into four chapters:

1  ‘Quick Escapes’ is for when you make a sudden decision to go camping for a weekend and don’t have much time to gather together a long list of ingredients.

2  ‘By the Beach’ has recipes that radiate sunshine, using lots of fresh, summer produce and delicious seafood.

3  ‘In the Country’ has heartier recipes featuring meat, cheese and eggs, and all the good things you can get from the farm shop.

4  The final chapter, ‘Festivals & Parties’, has recipes for camping with a large, hungry group.

For each chapter, we have included a list of key ingredients. So if you are going off for a week by the beach, for example, you should take what you can from the list in that chapter along with you. Each chapter also has some tips to help you along the way and three different meal plans. The first is geared towards young kids, the second towards older kids and the third towards vegetarians.

Although we have given precise quantities for every recipe, they are not the sort of recipes that require absolute precision. We’ve tried to make sure that you can measure nearly everything with a handful, a cup, a teaspoon or a tablespoon, and that more complicated measurements can be worked out roughly from the packaging your food is bought in. There is absolutely no need for scales. We have also tried to make the recipes versatile so that most of the ingredients can be substituted for something similar, depending on what you have available.

Thinking about what you want to cook and eat when you get there is also a good idea. At the beginning of each chapter we have included three meal plans, complete with shopping lists. These have been designed to minimize the number of ingredients you need to pack. They are weekend plans so that you can take and keep all the ingredients listed for the two days with a cool box and a modicum of preparation. If you’re going for a week or longer, you can start with a weekend plan and then you can simply combine meal plans and add whichever recipes you’d like.  Click on the link below to see an example of a meal plan, with it’s accompanying shopping list.

   meal plan

 Good ingredients can make all the difference, particularly when you are keeping things simple. Tinned tomatoes are a cheap ingredient, so it’s worth buying the best you can get – the difference in taste and texture is huge!

Similarly with meat, it’s worth paying a bit over the odds for better quality, particularly if you are barbecuing. Useful ingredients are those that keep well in packs, like halloumi cheese (which is fantastic barbecued), and it’s also worth remembering to use fresh ingredients that don’t require a lot of cleaning, like bananas and avocados.

 

 

Family Camping Cookbook put to the test!

Our book-launch celebrations started off last weekend with a camping trip to the lovely Kitts Cottage Campsite (see www.kittscamp.co.uk)  with close friends.  Here was where we put the Family Camping Cookbook to the test with two other families.  Each family had three recipes from the book and had to cook for 6 adults, 2 teenagers and 7 children.  It was a little windy, but dry enough  . . . .

As it was everyone’s first camping weekend of the season, we all made sure we made use of the Equipment and Camping Store Cupboard Checklists, and then decided on the recipes.  With a couple of vegetarians and a full range of ages, we decided to mix and match a couple of meal plans.

Jim and I cooked up the first meal on the Friday night – Chicken Satay Skewers or Barbecued

Tuna with Thai dressing, both served with Asian Salad.  We felt with young kids to win over the skewers with their peanut butter dip, would go down a treat.  They certainly did!   And the tuna was delicious too (picked up from the fantastic fishmonger in East Wittering (‘Something Fishy’) earlier that morning).  Afterwards, we had Barbecued Pineapple Wedges – put on the barbecue while we we eating our main

course, and scrumptiously caramelised by the time we came to eat them! Dave and Miranda were our breakfast team, and Saturday breakfast was the must-have One Pan Full English.  Served with Dave’s special chutneys, we were in breakfast heaven (although with that many it wasn’t strictly ‘one pan’!)  And the delicious alternative for the veggies was smoked salmon and scrambled eggs . . . Yes, we were all happy campers!

Clare and Robbie and their four children were responsible for Saturday night: Lebanese Lamb Kebabs (Lahem Meshwi) or Halloumi & Vegetable Kebabs, both served with pitta bread and garlic dip.  Whilst their youngest got very busy skewering kebabs, their eldest was principle barbecue chef.  Again it was a huge success particularly as everyone, including the youngest children, were so involved in the preparing and cooking.

 

This family participation continued on in to the night as we all enjoyed a Chocolate Fondue, and listened to Clare and Robbie’s daughter, Anna B, on guitar.  (Listen to her perform her own songs on YouTube – she’s fab! http://www.youtube.com/watch?v=xvW5zTshr1Y)

Dave and Miranda were back on duty for Sunday breakfast and we all enjoyed Apricot filled French toasts, with a few left over sausages and bits of bacon.  The perfect way to finish off our fanatastic camping weekend!  And think we all agreed that Family Camping Cookbook passed the test.

Top ten camping cooking tips!

  1. Take a big chopping board as it’s your entire work surface.
  2. Plastic bags are a must for marinating meat in. Space saving, effective (you can really rub the marinade in), and no need to wash up.
  3. Measure out things you might need before as you won’t be able to on site, and even premix some things – (eg mix up the dry ingredients for pancakes before you go, add milk and eggs there, for a fab, kid friendly breakfast).
  4. Partially pre-prepare a first night meal. It must be quick to prepare as you’ll be bogged down pitching the tent: prepare the side dish at home in advance (eg potato salad), light the barbeque while you’re putting the tent up (disposables are quite good for the first night) and barbecue something (eg some spiced up chicken wings) to transport you from the stress of the journey and the set up, to the zen of camping.
  5. A medium-big saucepan and a big frying pan (ideally a deepish one) with a single multi-lid for both. You don’t have to have small plastic everything when camping with a family – If you’re like us, you’re not trying to squeeze it into a rucksack and hopefully you’ve got the use of a car!
  6. Cook things that children can help prepare – eg foil food and skewers.
  7. Take some food/drink frozen in your cool box and let it slowly defrost while keeping the rest of your cool box chilled. Take some freezer blocks too – most campsites have a freezer where you can refreeze them.
  8. Take some storecupboard ingredients – they don’t take up much room.
  9. Squeeze 5 lemons and crush 5 garlic cloves and combine in a bottle. A great marinade base for almost anything.
  10. We think that camping is the perfect opportunity to have some fun while cooking, and get the children involved. It’s also the one time, they may be prepared to try something different.