Smoked Haddock Camper Kedgeree is definitely a beautiful meal and one we recommend cooking outside on a portable stove. We hope to continue to prove that you can make great meals in your campervan with limited space and equipment but this one is recommended outdoor to avoid smells in your lovely camper. We used a Cadac Safari Chef 2 but any gas ring will suffice home or away. Our first recipe is smoked haddock campervan kedgeree, with wild rice and spinach.
This simple dish should take around 20 minutes to make. Smoky flavours of the haddock, with a chilli and cardamom kick make it a great fish dish. An optional cooling Tzatziki side if you want to take the heat out of the chilli.
This is best cooked outside to avoid any fish smells in your van
Equipment you will need:
A single gas burner (a second is handy to boil the kettle)
A pan with lid.
A small measuring jug (suitable for holding boiling water)
Cutting mats (for fish and vegetables)
A knife
A wooden or plastic spoon
A grater (one like ours with built in container is perfect and cost £2)
Salt and pepper
Recipe Campervan Kedgeree
Ingredients:
400ml of water
Vegetable Stock Cube
1 onion
2 pieces of smoked haddock
1 green chilli
2 teaspoons of curry powder
3 or 4 cardamom pods
200g of Wild rice (or any other rice you have to hand)
2 or 3 handfuls of spinach leaves
A splash of Vegetable oil
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- Smoked Haddock Campervan Kedgeree
Ingredients for the Tzatziki (optional side)
Natural Greek Style Yoghurt
1 courgette or cucumber grated
Mix.
Smoked Haddock Campervan Kedgeree
The Tzatziki is a nice cooling side dish (especially if you left the chilli seeds in) that takes 2 minutes to make. Grate a courgette or cucumber, and add greek style yoghurt.
