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Camping and caravaning often require the simplest and easiest dinners, and cooking outdoors with minimal washing up is a must. There’s nothing better than a delicious steak and a succulent salad enjoyed with a beer or wine at the end of a day in the great outdoors.

PERFECT STEAK

Blog Becoming The Camp Kitchen Masterchef Image1

Ingredients

Steaks come in a choice of five cuts: rib-eye, tenderloin, sirloin, T-bone and rump. Premium cuts like rib-eye and tenderloin often have fine layers of fat running through them called marbling, which melt when cooked. Rump can be tougher, but a good quality rump steak can be tasty if cooked well.

Choose a nice red piece and remove it from the fridge one hour before cooking, as steak cooks best at room temperature. Ensure your grill is set to high to seal in the natural juices, and never cut a steak to check if it’s done.

Method

Steaks come in a choice of five cuts: rib-eye, tenderloin, sirloin, T-bone and rump. Premium cuts like rib-eye and tenderloin often have fine layers of fat running through them called marbling, which melt when cooked. Rump can be tougher, but a good quality rump steak can be tasty if cooked well.

Choose a nice red piece and remove it from the fridge one hour before cooking, as steak cooks best at room temperature. Ensure your grill is set to high to seal in the natural juices, and never cut a steak to check if it’s done.

Step one
Trim excess fat. Heat a hotplate, grill or heavy-based pan on high. Brush each steak lightly with oil.

Step two
Place on a hot grill. Cook steak until moisture begins to pool on the surface. Turn only once.

Step three
Cook until the steak feels springy when pressed with tongs. Cover with foil and rest for five minutes.

PEACH SALAD

Ingredients

  • 820g can peach halves, drained
  • 2 tbsp olive oil
  • 8 thin slices prosciutto
  • 1 tbsp thyme leaves
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • 2 tsp white wine vinegar
  • 70g rocket leaves
  • Half cup fetta

Method

Pat peach halves dry with paper towel, then arrange on more paper towel until ready to use. Heat olive oil in a large frying pan on high. Fry prosciutto for 2–3 minutes until crisp. Set aside. Add peach halves and cook, turning, until lightly caramelised. Stir in thyme and heat for one minute.

Stir mustard and honey through, then bring to the boil. Reduce heat to low and simmer for one minute. Stir vinegar through and season to taste. Transfer pan juices to a jug. When ready to serve, divide rocket, fetta, prosciutto and peaches among plates and drizzle with warm pan juices.

Serves 4.

MARINADES AND BEER BATTERS

The key to successful camping lies in knowing what cooking essentials to pack and what to leave behind. Marinades are a fantastic addition to elevate any camp meal and can be made using ingredients you have with you on the road.

Bushman’s marinade
Combine ½ cup beer, ¼ cup brown sugar, 2 tbsp oil and 1 tbsp barbecue seasoning, 1tbsp malt vinegar, 2 tbsp Worcestershire sauce and 1 crushed clove of garlic. Suits 1.5kg beef.

Sweet spicy marinade
Combine 1tbsp Vegemite, 2 tsp curry powder, ½ cup fruit chutney, 2 cloves crushed garlic, ¼ cup natural yoghurt. Suits 1kg chicken.

Honey and mustard rub
Combine 2tbsp oil, 1 tbsp Dijon mustard, 1 tbsp brown sugar, 1 tbsp honey, 1 tbsp vinegar, pinch cinnamon. Suits 750gm pork.

THE NEXT STEPS

A Hybrid Caravan or camper trailer could be what you need to add more adventure to your weekends, contact the SWAG Camper Trailers team today. We’d be happy to help and answer any enquiries you have about our Campers, Hybrids and Caravans.

Festive and Delicious: Three Recipes for Cooking in the Great Outdoors During the Holidays.

Christmas camp cooking needn’t be difficult or overly complicated. The weather is generally hot, and you’ll be cooking outdoors. Some fish and prawns on the barbie and some nice tropical fruit with rum for dessert will hit the spot for a no-fuss festive feast.

BARBECUED BARRAMUNDI WITH MANGO SALSA

Ingredients:

  • 6 Barramundi fillets, skin on
  • ¼ cup chopped coriander leaves
  • Juice of one lime
  • One clove garlic, crushed

Salsa

  • 1 mango, peeled, seed removed, finely chopped
  • 1/3 cup coriander leaves, roughly chopped
  • Two Birdseye chillies, finely chopped
  • 2 tsp olive oil
  • 1 tsp red wine vinegar
  • ½ tsp sugar

Method:

Combine the coriander, lime juice and garlic in a bowl. Add the fish, turning to coat. Marinate, covered, in a fridge for 20 mins. Combine salsa ingredients in a bowl. Preheat a flat barbecue plate on high. Barbecue fish for 3-4 mins each side, until flesh flakes easily with a fork.

Serves 6.

ASIAN VEGEMITE PRAWNS

Big tiger prawns on grill.

Ingredients:

  • 500g green prawns
  • 1 ½ tbsp Vegemite
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp sesame oil
  • 1 ½ tbsp coriander paste
  • 1 ½ tbsp sweet chilli sauce

Method:

Combine all ingredient except prawns in a large bowl and mix thoroughly. Add prawns and coat with mixture. Cover with plastic wrap and allow to rest in fridge for 30 mins. In a wok or frying pan, add a little vegetable oil and heat. Add the entire contents of your bowl to the pan and stir-fry until the prawns are cooked and change colour.

Serves 4.

BARBECUED TROPICAL FRUIT WITH RUM

Small bunch of bananas cooking on grill

Ingredients:

  • 4 bananas, unpeeled and whole
  • 4 peaches, halved, seeds removed
  • 4 nectarines, halved, seeds removed
  • ½ cup caster sugar
  • ½ pineapple, peeled and sliced
  • Vanilla ice cream

Rum sauce

  • 270ml can coconut cream
  • 1 cup brown sugar
  • ½ cup cream (can substitute with Carnation cream)
  • ½ cup rum

Method:

Preheat barbecue grill on high. Barbecue bananas in their skins for 8–10 mins each side.

Meanwhile, combine all the rum sauce ingredients in a medium saucepan. Stir over low heat until smooth. Increase heat and bring to the boil, then reduce the heat to low and simmer for 10–15 mins until thickened slightly. Set aside. Toss peaches and nectarines in sugar. Barbecue with pineapple for 3–4 mins each side, until caramelised. Peel bananas and drizzle with rum sauce. Serve with the other fruits and ice cream.

Serves 6.

THE NEXT STEPS

A Hybrid Caravan or camper trailer could be what you need to add more adventure to your weekends, contact the SWAG Camper Trailers team today. We’d be happy to help and answer any enquiries you have about our Campers, Hybrids and Caravans.

Camping in the great outdoors doesn’t have to mean sacrificing some of the home comforts, such as a good feed. With a good camp kitchen, some basic cooking utensils and some pantry staples, you can cook up a storm.

COLA WING DINGS

Blog Feat Campfire Cooking Recipes

Fried chicken wings in grill. Barbecue chicken wings grilling fire, wing.

INGREDIENTS:

  • 1 cup brown sugar
  • 4cm fresh root ginger, crushed (minced in a jar or tube is fine)
  • 2 cloves of garlic, minced (see above)
  • 2 onions, finely chopped
  • 2 tablespoons soy sauce
  • 1 can of Coca-Cola
  • Salt and pepper
  • 1kg chicken wings or pork ribs

METHOD:

  • Mix the brown sugar, ginger, garlic, onions, soy sauce, and Coca-Cola, plus a dab of salt and pepper in your camp oven.
  • Add the chicken wings and be sure to give them a good coating of the marinade. Let them cook slowly for about 1.5-two hours, with a good shovel full of coals on the camp oven’s lid.
  • Serve the wings as a snack or add a bit of rice to make it a main meal. Warning, these are addictive and if there’s any leftover you can have them cold the next day.

BREKKY HASHBROWNS

Blog Campfire Hashbrown

INGREDIENTS:

  • 2 large Russet potatoes
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup extra virgin olive oil

METHOD:

  • Scrub, clean and grate the potatoes (you can leave the skin on or peel them).
  • In a sieve, rinse the grated potato under water until it runs clear.
  • Drain the potatoes and place them on a tea towel or paper towels and remove as much moisture as possible.
  • Transfer the potato to a bowl and mix in the salt, garlic and onion powder.
  • Heat the oil in a large skillet until a piece of grated potato sizzles on contact.
  • Spread the potato across the skillet in an even layer and press down. Cook for around two minutes.
  • Stir again, press down and let cook for a further two minutes. Flip sections and cook until crispy.
  • Transfer to paper towels to absorb the oil and serve with eggs, avocado and bacon, or eat on their own.

BREAKFAST ROTI

Blog Campfire Roti

INGREDIENTS:

  • 4 roti bread, buttered
  • 1 large avocado, sliced longways
  • 4 free-range eggs
  • Handful of rocket
  • Olive oil
  • Kalamata olives
  • Salt and pepper, to taste

METHOD:

  • Butter roti bread on both sides, toasting each side on a skillet until brown.
  • Lightly fry each egg, sunny side up.
  • Thinly slice avocado and layer on each piece of roti.
  • Place an egg on top of each roti. Add a handful of rocket, olives and drizzle with olive oil.
  • Season each roti with salt and pepper and serve.

THE NEXT STEPS

A Hybrid camper could be what you need to add more adventure to your weekends, contact the SWAG Camper Trailers team today. We’d be happy to help and answer any enquiries you have about our Campers, Hybrids and Caravans.

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Designed With Off Grid Living In Mind
Designed with off grid living in mind, our hybrid and off-road caravans are equipped with everything you need to get off the beaten track. With two 150W solar panels, coupled with two 170AH lithium batteries, you'll have ample energy and storage to keep your essential devices running, even during those cloudy days. The 2000W inverter ensures you can power various household appliances, making your off-grid experience comfortable and convenient. Additionally, the 200L fresh water storage provides you with a reliable source of clean water for all your daily needs.