Easy Thai chicken Curry

I always keep a supply of thai green curry paste, fish sauce and assorted herb pastes such as garlic, ginger, lemongrass, basil, coriander and small cans of coconut cream, so this is a real tasty no fuss meal.
4 chicken thigh fillets chopped in to pieces.
1/2 chopped onion
1 tab fish sauce
1 tab thai green curry paste
1 teas lemon grass paste
1 teas brown sugar or palm sugar
juice of 1 lime
1 can coconut cream
vegetables such as snow peas beans or capsicum you can even throw in a handful of baby spinach.

Fry onion and chicken until slightly cooked, add vegetables and stir fry for few minutes ( if using baby spinach, don't put in until just before serving)
Add curry paste cook for 1 min then add remainder of ingredients.
Simmer for 15 mins and serve with rice.

To market to market

Going to the farmers market in Margaret River is another of my favourite past times. I am always instantly inspired by whats in season here. There are always new stall holders, who you know are excited as well to promote their produce that is either grown or produced in the area.This week there was an abundance of winter vegetables such as pumpkins, cauliflowers, potatoes etc. The truffle man was there too from the truffle co. in Manjimup. I brought some beautiful cheese from Chambray Sheep Cheese, luscious lamb shanks from McHenrys Farm Shop, the freshest leeks, zucchinis and roma tomatoes you can buy and the biggest bunch of parsley for only $1.and of course 3 bulbs of organic garlic. Home now to cook up a storm.

Herring fish cakes

The weather down here has been truly horrid, making it difficult for us to get out and have a fish.So what few breaks in the weather that have occured we have grabbed our rods and managed to pull in just enough Herring to make another batch of fish cakes.They are so handy to have in the fridge for a quick snack with a bit of horseradish mayo, or in a salad wrap. So here is the recipe.
Herring Fish Cakes and Horseradish mayo

6 Herring whole
6 potatoes cooked and mashed
1 tab thai green curry paste
1/2 Tab fish sauce

Prepare herring by gutting, scaling and taking head off, put on plate 3 at a time and microwave for 4 mins , repeat with other 3 fish. When cool remove skin and pick off flesh from 1 side then bone should pull out and then finish remainder of fish. Put fish with remainder of ingredients and mix. I use a scone cutter and put mixture into it and then remove for a nice shape. Refrigerate at least 1/2 hour. Fry in vege oil until brown only turning once if possible. Finishing them off in oven if you like. Mix egg mayo with horeradish cream to taste.

Just a little background

My husband Tim and l left Melbourne 8 months ago in our van with no real plan, other than to head towards Margaret River. We chose Margaret River because of my passion for all things food and the hope that l could find work in a winery restaurant and learn more of the technical skills involved in cooking. Tim and l have had our own cafes in Melbourne and l have become quite a decent cook. My family think l'm good enough to be on any of the popular cooking shows going round. (l know l'm not), so when ever l whip up a meal in the van Tim is always setting up scenarios like "just imagine setting up a table on the beach for the judges and serving up a dish with our freshly caught squid or trevally, snapper or herring". Hence the reason l called the blog "My caravan rules".
So we arrived in Maggie (thats what us locals call it) in January and parked our van at Prevally Park which is 7 ks from town and about 300 metres from the beach. Both of us fell instantly in love with the place and the perfect weather, which stayed at  29 degrees for the first 3 months so whats not to love. Now that its winter and the "worm has turned" so to speak we find ourselves firmly entrenched here and with Tims home improvements we are incredibly cosy and ready to face the winter fronts that continually roll in. According to the locals they average 27 cold fronts each winter, apparantly a statistic that should really send us packing to the warmer climes of Broome.However we will prevail, after all we are from Melbourne. Stay tuned.
It didnt take us long to find work and l was lucky enough to be employed by the wonderful "chef Adrian" at Laurance winery. Better known for its "chick on a stick" statue looming above the lake on this beautiful property on the famous Caves Road. My role as kitchen hand is a perfect way for me to observe how a proper restaurant is run and Adrian is always keen to show me his techniques. Tim is equally as happy pulling beers at the local pub. So happy campers really.
Over the past few months l have been busy writing recipes and taking photos of the food l have been creating here in my van, using the amazing produce of the area, especially from the famous Margaret River farmers market and amazing local meat from McHenrys farm shop. But the best produce of all has been from  the ocean just 300 metres away. Our love for fishing has surprised us really and we are both equally obsessed with it. I'm sure our family in Melbourne think we are quite mad and often make comments to that effect when tell them what we're up to on facebook. So l thought other travellers might get a few useful tips from me about what basic things l use to make cooking while travelling easier and to my mind fun.
I consider myself Mrs. average who like many other women have a passion for food, so heres to the start of my blog on food and any other random thoughts (of which l have many).
Oh by the way my name is Tina and l hope you enjoy my travels.