We received our package of potatoes from Scotty Brand just before we headed up to the top of Scotland with our caravan. Sending a pack by way of my brother and his wife, I took 3 bags of their lovely potatoes with us. We had a couple of baked potato meals, that I didn’t manage to get pictures of before my 3 strapping lads tucked into them.
On the days I made slow cooked soup and meatball casserole, I was much quicker off the mark. For casseroles and soups, I rarely measure out ingredients unless it is to add spices and strong flavours. At home, my slow cooker is a huge 6.5L pot, and there is always some left over to freeze for another day, but the pot for caravan cooking is 3L and makes just enough to feed the family for one meal.
For slow cooked meatball casserole done where space is limited.
- 2kg potatoes, peeled and sliced
- couple of carrots, sliced
- onion, chopped
- teaspoon of ginger paste
- garlic clove
- few cumin seeds
- pinch salt
- pinch pepper
- 2 x stock cubes
I would usually pan fry the meatballs and onions, but being short of space in the van, I just threw them in the pot with the potatoes, carrots, ginger paste, cumin seeds and clove of garlic. Sprinkle in the stock cubes with a dash of salt and pepper.
Add enough boiling water to read almost up to the top of your ingredients, turn the slow cooker on, 4 hours on high, or 8 hours on slow.
I had no cornflour with me, so some gravy granules it had to be for a thickener, a little more salt and pepper to taste, and then it was simply served up to hungry children.