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 Topic: Cadac Recipies
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03/2/2008 at 4:25pm
Location: Burnopfield Gods Country
Outfit: Bailey Senator Oklahoma & Disco
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Quote: Originally posted by vmlopes on 03/2/2008
Quote: Originally posted by reedrider on 03/2/2008
Jacket potatoes are easy just put griddle plate or bbq top on and cover spuds in foil place on the Cadac and cover with lid you could roast a full chicken at the same time or any other meat
How long are you looking at for a jacket spud??
Victor
How longs a bit of string man depends on how big ya spuds are and how many you are cooking
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I might grow old...But!
I'll never grow up!!!
DILLIGAF
Sandra drank it!
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06/9/2009 at 10:13pm
Location: Northamptonshire
Outfit: Avondale Godiva 556 6 - Pathfinder
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We are so addicted to Cadac that i bought one for home as well as the Caravan!! (sounds excessive i know, but i used to transfer the caravan one and i forgot some key bits once).
Turning to food cooked on the Cadac, we have managed :-
-loads of cooked brekkies and barbies..
- Spag Bol
- Curry
-Roast Chicken (in roasting pan)
-Paella (in special pan)
-Omelette (in the flat side of the grill pan)
-my special dish, which is chicken, chorizo, sausage, tinned tomatoes,new potatoes, cauliflower, brocholi, garlic, onions, mushrooms, and basically anything that goes, generous helping of herbs de Provence..served with ciabatta bread or similar..all done in the cadac, obviously, you need to par boil the veg and cook meat first..i use the skottle or paella pan for this, just cover and simmer..
Hope this is useful...
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Van lives near Sanguli- Salou Spain
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11/9/2009 at 1:58pm
Location: Sited tourer at Bronllys in Brecon
Outfit: Elldis Super sirroco
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We have just done Welsh Cakes on the Cadac in the awaning, cold strongbow can for a rolling pin.
Low heat setting on the flat side of griddle.
Ingredients
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of raisins
milk, if needed
85g/3oz caster sugar
extra butter, for greasing
Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, and then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.
M,mmmm
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my Cadac. Cooked breakfast for 15 people at Springbank (you can fit 32 sausages on it lol)..cooked the sausages first and then wrapped them in foil and put them in the cool bag..kept them piping hot! Next did the bacon and mushrooms and wrapped these in foil. Cooked the beans and tomatoes on the 2 ring and cooked the eggs on the cadac last. All sat down to eat in one sitting..amazing. Also cooked a chicken risotto for same amount of people...was yummy (sainsburys Arborio risotto rice is best for this dish- imo). Not tried any other dishes yet as it was the first time I'd used it....will keep my eye on this interesting thread....
