Easy Lamb Stew

We were warned about the storm fronts that descend on the very exposed south west coast of WA. So endure we must. Tim and l have been working alot in the hope that we can kick back again when summer again arrives. With limited time and the need for tummy warming tucker, this stew is one l particularly love cooking as its a very easy stew and it lasts a few meals and gets better each day.Look out for lamb forequarter chops on sale and use vegetables in season and cheap.
Lamb stew
6 lamb forequarter chops
1 large onion
2 tabs tomato paste
2 packets french onion soup
3 cups water
vegetables such as beans, peas, sweet potato and potato

Heat oil in large deep pan that has a lid. Coat chops in seasoned flour and fry in oil until both sides are lightly browned. Add sliced onion fry 5 mins then add tomato paste and fry for few minutes. Add soup mixed with water to cover meat and onions. Put lid on and simmer for 40 mins. Add vegetables and cook slowly for further 30 mins. Done and yum.

Deliciously Gooey Chocolate Brownie

 Who dosn't like something sweet to eat at the end of the day with a nice hot cuppa? I particularly like nothing better than dunking a home made shortbread into my hot milo, so once a week l make a batch of shortbread, but as a treat l also make a batch of delicious choc brownies. This recipe was a big hit in all my cafes and my customers always commented on the nice gooey texture. The wonderful thing about this recipe is that you don't need chocolate as l use cocoa. You can also add in things like walnuts, choc chips, macadamias, and particularly special with white choc chips and raspberries mmmmmmm. I cut this slice into small pieces (have to watch the waist line),and freeze some and keep rest in fridge. When you feel the need for a dessert, just  put frozen brownie in microwave and then serve with cream or icecream, really naughty. I am usually slap dash with recipes and cooking times, but l find this recipe needs to be precise and cooking time depends on your own oven. In my oven it takes exactly 24 minutes on 180o. So you may need to experiment a bit with yours. Don't be tempted to overcook it, it should still be a little soft in the middle. But otherwise this recipe is so easy and a real keepa.

Chocolate Brownie

200gms butter melted in microwave
1 cup cocoa (l use black and gold brand as its darker)
2 cups caster sugar
1 cup plain flour
1 teas vanilla
pinch salt
4 eggs
nuts or white choc chips

Melt butter and place in bowl, add cocoa and sugar and stir till well mixed. Add salt and vanilla and eggs, mix.Then add flour and mix. Add nuts or choc chips (whatever you are using) if using raspberries add carefully so as not to break them up. Pour mixture into a lined lamington slice tin and put into oven and bake in moderate oven for required time, usually 24 minutes, depending on your oven. Allow to cool in tin and cut into required size. Dust with sifted coca powder for a nice touch. You'll be the talk of the caravan park when you bring these out for "happy hour".

" Jamon It Up " with my favorite chef Aaron Carr

Recently l was lucky enough to attend a cooking class run by The Larder, here in Margaret River. The class was held by the fantastic chef at Vasse Felix, Aaron Carr, who l admire greatly and anyone travelling in the area should definitely take time out to eat at his amazingly good restaurant. His whole philosophy of food l greatly admire and if only l was 30 years younger, l would do everything in my powers to gain an apprenticeship with him. Oh well...........
The theme of the class was Jamon It Up with Aaron Carr, a selection of Tapas from Spain. Aaron showed us how easy it is to throw together 6 different Tapas dishes using a few good ingredients. I particularly liked the Mojo Verde sauce (green sauce), so after picking up a huge bunch of parsley and some fresh green chillies from the market the other day, l set too and made up a large jar of sauce. This sauce goes so well with many things such as steak, potatoes, fish, chicken and a great dipping sauce for Empanadas.
mojo verde
2 large handfuls ltalian parsley (washed, stalks removed)
3garlic cloves
100ml sherry vinegar
150ml extra virgin olive oil
1-2 green chilli seeds removed
4 Tabs ground cumin
sea salt
Place all ingredients into a food processor and blend on high speed until dressing becomes incorporated, season with salt.

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.