My new cadac is here :)

[AmandinePoulain]

Any tips?

After a week of false promises my safari LP finally turned up in Go Outdoors and now I need to get to grips with it! We'll start simple with sausages tonight but I want to use it to its' full potential so what else can I try?

We upgraded to a Carri Chef last summer. I basically cooked on it every night!

What worked well was to marinade the meat - pork chops, steaks, chicken - at lunchtime or first thing, so it was flavoursome and tender by the evening and cook on the griddle plate.

I also cooked omelettes, either french or spanish, to order, in a non-stick frying pan over the flame. Ditto fried potatoes and onion.

Sausages straight onto the griddle.

Did you ever use it as an oven? Do you think I need the Cadac roasting tin, or can I get away with any small baking tray?

Not tried it as an oven. Have you looked on the website for recipes?

I just had a little look, thanks

I've added a cheap roasting tin to my tesco shop so I'll try that before spending £20 on the official cadac one. I'm going to try pizza straight on the BBQ shelf with the lid on too, I can't be lugging a pizza stone on holiday .

ooh pizza, good idea.

......everything...
....cooked brekkies,steak,burgers,pork,curry,chilli,fajitas,bolognaise,roasted veg(which are lovely),paella,salmon,tuna............
my hubby loves it and we use it all year round.

we also have a large, deep frying pan with a lid to cook all manner of goodies in - yes to pizzas - yum.
When camping I really don't miss an oven and I don't like sand in my food so I can't abide eating on the beach = hence the good old Cadac. In the south of France we are allowed to use it as a BBQ as no charcoal ones are permitted on site.
Have you looked at the Cadac website with recipes?

Come over to the Cobb vs Cadac thread - I'm in the minority atm.

Amandine, one other thing that sounds really silly but is worth its cost ten times over is that non-stick liner. Mine not even officially Cadac (bought at Obelink in Holland, but same thing), so anything similar would work. When doing stir fries, frying eggs etc I just bundle it in bowl of soapy water and job's done.

I'm already on that thread

What does the liner actually ummm line? I saw one for the carri chef skottle but wasn't sure I needed one for the safari chef? Or would you recommend it for the wok?

Ah, we use it for the skottel. Have seen duscussions on UKCS saying they use it on flat griddle (or whatever it's called) pan too, which makes sense. Basically, should work for any smooth surface. Apparently that would mean you don't need to add oil or butter etc to fry. Seeing that we end up with bacon, eggs, fried mushrooms and grilled tomatoes - at least - the 2 spoons of fat saving prob won't really make a difference to arse size...

Oh, and no, technically you don't really need one, I'm just lazy. You could use any non-stick liner though. Lakeland etc should sell too and you can then cut to size required

I just cooked my first pizzas on it

The first one burnt on the bottom, for the second one I turned it right down and it worked much better. They weren't the best pizzas I've ever made (I used shop bought bases as I assumed that fresh dough would just make a complete mess of the grill) but I'm looking forward to trying it in the wild