Cast iron skillets make excellent stovetop cooking companions in a motorhome or caravan
The humble cast iron skillet really is a do-it-all cooking appliance. Sure they are heavy, but they cook fantastically either on the stove or in the oven, and once they have been used a few times they become seasoned and are almost fool-proof.
These stovetop skillet recipes are very versatile and work equally well on a gas burner, barbecue, kitchen stove or even in the pan over an open fire.
SKILLET PRAWN SKEWERS
I like to mix it up and use three different sizes of prawns (such as tiger prawns, banana prawns, and school prawns) when I make this recipe. However, you could also use a comparable total amount of the same-sized prawn if you prefer.
PREPARATION TIME: 15 minutes or so
COOKING TIME: 5 minutes
SERVES: 4 (as entrées)
INGREDIENTS
- 250g banana prawns, peeled and deveined
- 125g tiger prawns, peeled and deveined
- 125g school or bay prawns, peeled
- Zest of 1 lemon
- 1 clove garlic, crushed
- 1 tbsp finely chopped flat leaf parsley
- 2 tbsp vegetable oil
METHOD
Load the skewers with the prawns you have chosen to use and then place them in the fridge until you are ready to cook them.
Combine the remaining ingredients in a small bowl or jar for the basting sauce. About half an hour before cooking the prawns, brush them generously with the sauce and then return them to the fridge until cooking time. To cook the prawns, place the skillet over a medium heat. When the skillet is hot, place the prawn skewers onto the hot surface in a single layer. Brush the prawns again with the basting sauce and continue to do so during the cooking process.
Cook for a couple of minutes, then turn the prawn skewers over and cook on the other side, brushing again with the sauce.
To serve, place the skewers on a plate and brush once more with the sauce.
HANDY HINTS
- According to food safety guidelines, you’ve got about two hours to cook and eat the prawns once they hit room temperature. In fact, it is only one hour at 32°C, so don’t do the preparation too early. There are a number of tricks to ensure the prawns stay in the safe zone (temperature-wise). These include using cold plates from the fridge, cycling the prawns through the fridge, doing smaller batches at a time or sitting the plates on crushed ice.
- If you are using wooden skewers, you may need to cut them in half to fit into your skillet, depending on its diameter. Wooden skewers need soaking in water before using, which prevents them from charring.
TOMATO, SPINACH, AND CHEESE FRITTATA
Frittatas are an egg-based dish, which could alternatively be described as either a crustless quiche, or a thick omelette that hasn’t been folded.
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
SERVES: 4
INGREDIENTS
- 4 eggs
- 1/3 cup cream
- 1/3 cup milk
- 125g cheese crumbled or grated
- 1 tbsp olive oil
- 200g cherry tomatoes, halved
- 2 cups baby spinach leaves
- Freshly ground salt & pepper
METHOD
In a bowl, whisk together the eggs, cream, and milk. Add the cheese to the mixture in the bowl, stir, and then place to one side. Heat a 25cm diameter skillet over a medium heat. Add the olive oil and then the halved cherry tomatoes. Saute until the tomatoes have softened and then add the spinach leaves. Stir together. Continue to cook until the spinach has wilted slightly.
Pour the egg mixture over the tomato and spinach mixture and cook until the surface of the frittata has nearly set. You can then either carefully flip the frittata over, or flip it into a second skillet to continue to cook for a few more minutes on the other side. Alternatively, you can place the frittata under a medium grill for a few minutes until the top has set.
To serve, run a butter knife around and under the edge of the frittata and then cut it into wedges. The frittata makes an excellent meal served alongside a green salad.
HANDY HINTS
- If you have a griller, you can finish off the frittata under the grill. If not, the frittata will require a flip to complete the cooking process.
- You can substitute the cream in this recipe with sour cream or natural yoghurt.
- Use whatever cheese you have on hand, but a goat’s cheese is particularly nice.
- If you like, you could add a couple of rashers of cooked bacon that have been cut up into small pieces.
SKILLET CRUMBLE
In this recipe, the gingery mixture which is sprinkled over the cooked fruit is sautéed to a crispy crumble in a skillet pan and then placed to one side while the fruit is cooked.
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
SERVES: 4 (using one piece of crumbled fruit per serving)
INGREDIENTS
- 1 tbsp butter
- 2 pears, halved and pitted
- 3 tbsp honey
FOR THE CRUMBLE TOPPING
- 2 tbsp butter
- 1/2 packet Ginger Nuts, crushed
- 1 tbsp brown sugar (white will also work)
- 1 tsp crystallised ginger, finely chopped (optional)
METHOD
Prepare the crumble first. In a skillet, heat the butter over a medium-low heat. When the butter has melted, add the crumbled biscuits, sugar, and ginger. Stir together well and continue to cook until the mixture is crumbly and crispy. Then set the crumble aside in a bowl while you prepare the fruit.
To prepare the fruit, using the same skillet in which you prepared the crumble (you may like to wipe it out with some paper towel first), heat the tablespoon of butter over a medium-high heat. Add the pear halves to the pan, cut side down, and cook them until the pears start to release their juices and turn golden. Turn the pears over and reduce to medium-low heat. Fill the cavities of the pears with a drizzle of honey and continue to cook until the pears soften but still hold their shape.
To serve, scoop the golden pears onto serving plates and sprinkle generously with the prepared crumble.
