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Special occasion menu for two that you can make in a campervan.

01 Oct

Campervan ParkingIt’s a dilemma, how do you park in that secluded rural spot with a stunning view and still treat your better half to a romantic meal for two?

If you have chosen a remote beauty spot for your overnight halt, the chances are you will not be a gentle stroll from a Michelin starred restaurant.  If a little subtle cheating does not appeal (i.e. buying a divine local dish from the deli and some French patisserie), you can create a pretty stunning, four course meal in your campervan with the minimum of fuss and preparation time.

Here is my suggestion for a splendid, romantic dinner for two that you can make entirely in your campervan kitchen.  If you want to say “Thank You”, “Will You?”, “Happy Anniversary” or “Happy Birthday”, this menu will make a great accompaniment to your important message.

Campervan Dinner for Two

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Avocado, Smoked Trout and Rocket Salad

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Penne Pasta in a Camembert Sauce with Pine Nuts and Bacon

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Oranges in Cointreau

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French Cheeses

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You can make this even more special by starting with some salted cashew nuts and a half bottle of Champagne or one of our local sparkling wines “Cremant de Bourgogne” or “Cremant de Loire”.

Wine Notes: I’d serve a good Loire Valley Sauvignon Blanc such as a Sancerre or Pouilly Fume with the first three courses (although if you are spending the night in a Burgundy vineyard, a nice dry, unoaked Chardonnay would work just fine!) then move to a Pinot Noir from the north of Burgundy such as Irancy or Coulange la Vinuese to serve with the cheese.

Cheese Notes: My top cheese suggestions would be a mature Comté, St Agur and Époisse.

Needless to say, any of these recipes can be used in isolation and the pasta dish makes a great lunch with a green salad and some crusty French bread.  All the recipes are shown below, get cooking!

Avocado Recipe

Avocado, Smoked Trout and Rocket Salad

 1 Ripe (but not mushy) Avocado, peeled and diced

2 Slices of Smoked Trout, chopped into little strips

Quarter of a Cucumber, peeled, deseeded and diced

1 small bag (or a couple of handfuls) of Rocket

A drizzle of Olive Oil

A drizzle Balsamic Vinegar (or lemon juice if you prefer)

Black Pepper

Place all the ingredients into a bowl and toss lightly then serve.

Penne Pasta in a Camembert Sauce with Pine Nuts and Bacon

Enough Penne Pasta for two

100g Smoked Bacon Strips sautéed in a frying pan until golden then drained

A handful of pine nuts, dry fried until golden

One whole Camembert cheese with the rind removed

Small tub of Crème Fraiche

Salt and Black Pepper

Cook the Pasta, drain and set aside.  Place the Camembert in a medium sized saucepan and melt over a gentle heat then stir in the crème fraiche.  Once the cheese and crème fraiche are thoroughly mixed and hot, add the pasta then serve and sprinkle bacon bits and pine nuts on top.

Tips:

  • Pine nuts are pretty pricey at the moment and toasted, flaked almonds are a good alternative.
  • You can buy ready diced, smoked bacon in the supermarkets, it’s called “Lardon Allumettes Fumé” and I think Herta is the best brand
  • I like this served with just about any green vegetable
  • To remove the rind from your Camembert, chill it then slice it off with a sharp knife

 Oranges in Cointreau

 2 Large oranges

100ml water

75g Sugar

1 tablespoon Cointreau (or Grand Marnier)

 Remove zest from 1 orange and set aside then peel oranges and either segment or slice.

 Heat water and sugar and stir until sugar has dissolved then bring to a boil, turn down and simmer for 3 mins.

 Add Cointreau and simmer for one further minute then remove from heat, add zest and pour over oranges.

 Leave to cool, chill, then serve on it’s own, with ice cream, cream or sorbet.

 You can make the orange dish up to 48 hours ahead.