What will happen on the days of competition or what to buy when you’re there. But have you thought about what to cook in your lorry, or if you are camping in a motor home? I have!
You want to think about food that will be easy to store and cook, high in energy and super tasty! Breakfast is a huge part of a great diet and it’s the one meal that shouldn’t be skipped, especially if you have energy to burn that day! Smoothies are great for the morning, yoghurt and fruit work well, or what about something a bit more fancy? Eggs Benedict with Smoked Salmon is a firm favourite in the morning, I have included a brief recipe below.
Lunch needs to be pre-prepared ideally so you can take it on the go, or stop in for a quick bite before heading out again. Pasta works really well in these situations, I love love love my sausage pasta recipe below. You can make in bulk before you leave home, store in airtight containers in the fridge then reheat on the hob until hot all the way through, alternatively once stored you can eat cold.
For dinner you will hopefully have a bit more time to think about a well-balanced meal, you may also be entertaining guests so why not wow them with two of my favourite recipes for a gourmet dinner, Lobster and Scallops! You can also make desert in the morning before you head out, I would always go for an easy no bake cheesecake option to minimise the time spent cooking or baking and being a huge lover of Nutella I couldn’t resist this recipe with my own twist on it!
Breakfast – Eggs Benedict with Smoked Salmon (for 4 people)
125g Smoked Salmon
Poach 4 of the eggs, if you don’t have a poacher boil a pan of water and crack the eggs gently into the pan and cook until desired (about 5 minutes for soft yolks) then remove from the water. Cut the muffins in half, you could also use croissants if you preferred. Toast the muffins and place one half on each plate.
Now for the hollandaise sauce, using the bowl of water you poached your eggs in, place a glass bowl over the top, enough so the bottom is in the water but the water won’t boil over the sides. In the glass bowl, pour and whisk 4 egg whites until thick enough to coat the back of a spoon (about 4 minutes) and remove from the heat. Whisk in the butter, about 75g, but a couple of spoons full at a time until thickened, then whisk in 2 tbsp of lemon juice, a pinch of salt and 2tbsp of chopped dill. Once ready, place the salmon on the toasted muffin, an egg on top then drizzle on the sauce and voila!
Lunchbox Lunch – Sausage Pasta
Salt to taste
Pepper to taste
A large pinch of fennel seeds
A pinch to taste of dried chilli flakes
A sprinkle of oregano
Heat oil in a pan and squeeze the meat out of the sausages, fry for a few minutes until it browns and looks like coarse mince (you may need to bash it about a bit!) add the fennel and chilli and cook for about 10 minutes until the meat is crispy and brown in colour. Stir in the oregano and lemon juice and turn the heat right down.
Cook your pasta until its done, drain the pasta but keep about a mug of the water. Add the pasta to the meat and give it a good mix about, you can add in splashes of the water if it starts to stick. Job done!
Dinner to Impress – Lobster or Scallops with Champagne Sauce
2 teaspoons butter
2/3 cup of single cream
A few rashers of bacon chopped
A handful of spinach chopped
1 clove garlic chopped
Grated cheese (as little or as much as you like)
Salt to taste
A pinch of sugar
Heat a large pan or wok and melt the butter. Cook the garlic and bacon then add the spinach and cream and bring to the boil. Add the salt, sugar and a pinch of flour to thicken if necessary then turn off the heat.
Heat your oven to about 200c and place the lobster on a baking tray, spread the mixture evenly over the entire half of lobster. Break up cheese pieces and put on top of the lobster and bake for about 20-25 minutes until the cheese is brown and bubbly. You could serve with homemade wedges or on a bed of salad.
Scallops in a champagne sauce
4 scallops per person
5 shallots chopped finely
A cup of champagne
A cup of double cream
Salt and pepper to taste
Cook your pasta until done. Heat a large pan and place the shallots and champagne and cook until almost evaporated, reduce the heat and add the cream and cook for a few minutes, add in the salt and pepper and turn off the heat.
In another pan (frying or grill pan) and grease the bottom with either olive oil or butter, when the pan is hot add the scallops, turn occasionally. Each side will need to be cooked for no more than 5 minutes, the scallop will go from see through to white on each side.
Place the pasta in a bowl, add the lemon juice and pepper to taste, place a few spoonful’s of sauce on the pasta then the scallops on top, serve with champagne!
Desert – No Bake Nutella Cheesecake
1 packet of biscuits I like to use digestives for this, I have seen Nice or Shortbread used
Toasted hazelnuts about ¾ cup
1 jar (400g) Nutella
500g cream cheese
½ cup of icing sugar
Crumb the biscuits either in a food processor or beating them with a rolling bin (or dandy brush!) place in a bowl and add the butter and 1/3 of the hazelnuts along with a large spoon of Nutella. Press into a dish and flatten. Beat the cream cheese, Nutella and icing sugar and pour over the base and smooth. Sprinkle on the hazlenuts and place in the fridge for about 3-4 hours……and invite me in for a slice!