Rediscover the thrill of the grill

With the UK’s weather expected to turn up a notch next week, one holiday company is encouraging its customers to get a real taste for the holiday season before they even get on the ferry.

European caravanning and camping expert, Eurocamp Independent has teamed up with UK Living chef Nigel Smith for National Barbecue Week, to showcase the very best of what its most popular destinations have to offer when it comes to ‘cuisine on the coals’.

While many Brits may opt for the traditional sausages and burgers whether at home or abroad, Eurocamp Independent is encouraging holiday-goers to explore their senses and gain a taste for Europe.

Nigel’s recipes have been themed around the most popular destinations for camping holidays this year, such as Brittany - famed for its seafood; Normandy and Picardy - renowned for poultry.

With this in mind, Nigel has worked with the Eurocamp Independent team to bring a little of the holiday feel good factor that bit closer to home by carefully selecting the best quality ingredients from around the regions.

If there’s one thing, Nigel advises, it’s to not be “boring on the barbie” by serving up endless rounds of burgers and sausages.

Nigel said: “Barbecuing gives you the chance to really experiment with true local produce whether at home or abroad. There’s nothing that quite reflects the true camping experience than grilling native foods while cooking in the great outdoors.

“The key to a good barbecue is discovering a sense of adventure and putting the sizzle into cooking. It’s just as easy, yet much more rewarding to rustle up a simple fuss-free meal or create a feast for family and friends using local foods than it is to pay a visit to the supermarket freezers.”

Nigel Smith’s Eurocamp Independent inspired recipes:

Brittany’s Barbecue Lobster and Chicory with a Cider and Shallot Vinaigrette

Ingredients
1 whole lobster
1 bulb of chicory
1 shallot finely chopped
2 tablespoons of Cider Vinegar
1 teaspoon finely chopped tarragon
1 clove of finely chopped garlic
2 desert spoons of caster sugar
4 tablespoons extra virgin olive oil
Juice of half an orange
Seasoning

Method - When the barbecue is nice and hot with no flames and just starting to settle down, take one of Brittany’s best ingredients, Lobster. (Washed and prepared for cooking). Split in half and drizzle with olive oil. Place onto barbecue, shell side down and cook for about 5 minutes. Take chicory and cut into 6 pieces. Place into a bowl and add finely chopped tarragon before seasoning with salt and pepper and a splash of olive oil. Place onto barbecue to chargrill golden brown (approx 5-7 minutes).

To make the dressing, place cider vinegar, finely chopped shallot, sugar, chopped tarragon stalks into a bowl and add remaining olive oil whisking all the time. Taste and season with salt and pepper, add orange juice and leave to one side.

Turn lobster over and cook for a further 2 minutes, turn lobster back and spoon over the dressing. Leave for 2 minutes then serve with roasted chicory.

Barbecued French Duck Breast with Brandy Prunes from Picardy

Ingredients
2 French Duck Breasts
4 large dessertspoons of prunes
Cinnamon stick
1 orange cut in half
1 garlic clove crushed
1 dessertspoon of lemon thyme
2 large dessertspoons of French Brandy
2 large tablespoons of French salted butter

Method - Place the prunes into a bowl with all the ingredients except the duck. Leave to marinate for 24 hours. Score the duck fat evenly, rub with salt and place onto the barbecue skin side down. Place the prune marinade into 2 sheets of foil and secure tightly forming a parcel. Place on the barbecue for 20 minutes, turn parcel over after 10 minutes.

Turn the duck over once skin is crispy. Remove the prunes and place into a serving dish, slice the duck breast and place on top of the barbecue prunes and serve.

Normandy’s Barbecued Apples with Calvados Toffee

Ingredients
4 French apples
225 grams caster sugar
2 large tablespoons of French unsalted butter
4 large tablespoons of Calvados
Juice of half a lemon
4 leaves of French basil

Method - Take 2 sheets of tin foil (10cm by 10cm square). Remove the core from each apple in one piece. Mix together in a bowl the sugar, butter, lemon juice and chopped basil. Place into the centre of apple replacing the core. Spoon over the Calvados and wrap the apples tight in the foil leaving no holes. Place on the barbecue for 15 minutes turning all the time. The sugar and butter will turn into caramel and infuse through the apple.

Nigel’s suggestion: serve with whipped calvados cream, which is simply whipped cream, icing sugar and calvados

Eurocamp Independent offers a comprehensive pitch and ferry reservation service, allowing its customers to book an entire holiday in one easy phone call.

For more information, visit Eurocampindependent.co.uk.