Outdoor cooking in Greece!

Ok, I hold my hands up, we weren’t camping on this occasion . . . but we were doing lots of outdoor cooking using local ingredients.  Where?  The beautiful island of Kephalonia in Greece.  And in fact it made me realise just how helpful a little local knowledge can help your self-catering experiences wherever you are.  Here we are with a delicious Greek Salad, and to accompany it, some freshly caught sea-bream straight off the barbecue.  We had previously stocked up on some Greek essentials: olives, feta cheese, olive oil, vinegar, oregano, paprika, mint, lemons . . . and we were as happy as can be.  On other nights we barbecued pork rubbed with oregano, and chicken rubbed  with paprika, and enjoyed one with a simple tomato and cucumber salad and the other with a more sophisticated grilled aubergine salad, both served with Orzo (a typical Greek pasta, shaped like rice). We also prepared daily one of our favourite lunch recipes from our Family Camping Cookbook: Watermelon, feta and mint salad, and took it with us in an empty yoghurt pot for picnics on the beach.  Refreshing and surprisingly satisfying!  And we had plenty of empty yoghurt pots as our daily breakfast had to be freshly picked figs, yohurt and Greek honey.  I say no more . . . .

Greek Salad, for 4

1 cucumber, 2 large tomatoes, 1/2 block feta cheese, 1/2 red onion, 20 olives, 2 tbs olive oil, 1 tbs wine vinegar, 1 handful fresh mint or oregano

  1. Roughly chop the cucumber and tomato and finely slice the onion.
  2. Combine all the ingredients and serve immediately.

Grilled Fish, for 4

2 large or 4 small sea-bream, or sea-bass (whole, but gutted), salt, pepper & olive oil, lemon, to serve

  1. Rub the fish with olive oil and season with salt and pepper.
  2. Barbecue over glowing charcoal for approximately 5 minutes on each side.  Check that the fish is cooked by seeing  if the flesh can be easily prized away from the bone with a blunt knife.
  3. Serve immediately with wedges of lemon.

Figs with Yoghurt & Honey, for 4

4-8 figs, 2 cups Greek yoghurt, honey to serve

  1. Roughly chop the figs and arrange on 4 plates.
  2. Spoon the yoghurt over the figs.
  3. With with as much honey as you fancy!

For the watermelon, feta and mint salad, check out our Family Camping Cookbook by clicking on the link on this page!

 

Fun camping recipe for kids – Gorp balls and Moroccan mint tea

Gorp balls (Good Old Raisins & Peanuts) are great for kids to prepare and are ideal to make outside as they’re very messy.  You may like to try adding some Granola into the mix, in which case add a little extra peanut butter or honey, too.  Perfect as a snack with Moroccan mint tea (which our kids love – especially if they sneak in that extra teaspoon of sugar!)

From Family Camping Cookbook by Tiff & Jim Easton © Commissioned Photography by Ed Easton / Duncan Baird Publishers

SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: about 5 minutes

 

Gorp Balls

150g/5½oz/1 cup dried fruit, chopped

150g/5½oz/1 cup chopped nuts

4 tbsp peanut butter

2 tbsp clear honey

 

Moroccan Mint Tea:

4 handfuls of mint leaves

4 tsp sugar, any variety, plus extra to taste

 

1   Put 1l/35fl oz/4 cups water in a saucepan and bring to the boil over a high heat. Meanwhile, mix together the dried fruit, nuts, peanut butter and honey in a large bowl. Using your hands, shape the mixture into 12 golf ball-sized gorp balls or 24 mini gorp balls and set aside.

2   Put the mint leaves in a jug and sprinkle in the sugar, then crush with a wooden spoon. Pour the boiling water over the mint leaves and sugar and leave to stand for 5 minutes to allow the mint to infuse. Add more sugar, if you like, and serve hot with the gorp balls.

 

Alternatively, you could prepare ahead:  Make a chopped dried fruit mixture at home before you leave and store in an airtight container for up to 1 week. Use it to make the gorp balls, sprinkle it over your Granola with Yogurt & Fruit (see Family Camping Cookbook, page 142) or dip the pieces into a pot of Chocolate Fondue (see Family Camping Cookbook, page 169).