This years date is the weekend of the 28th and 29th of October 2011.

Friday Night

Confirmed artist is Beth McCann. Playing a wide set including, Gaga, Duffy, Leona Lewis and many more, we are certain she will get the weekend off to a great start. Don’t forget to wear your Halloween Costumes on this night, as the Friday Night is the Halloween Party night at Shell Island

Saturday Night

the North West’s most sought after big events band, Harlequin. Harlequin feature awesome lead vocals together with a tight live sound which is complimented by using an excellent quality pa system.

Fashionably dressed, Harlequin are able to perform a massive diverse range of material from swing to Pop, Soul to Indie and are suitable for all age groups.

A great set of guys who are as professional off stage as they are on, Harlequin will undoubtedly end the season with a night to remember.

You can book online via Shell Islands website to guarantee your place

A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats

Ingredients

FOR THE BBQ CHICKEN

• 3 tbsp tomato ketchup
• 2 tbsp clear honey
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Cajun seasoning
• 8 chicken drumsticks , preferably organic

FOR THE COLESLAW

• ¼ white cabbage
• 1 small red onion
• 1 celery stick
• 1 red-skinned apple
• 1 large carrot
• 2 heaped tbsp mayonnaise
• heaped tbsp Greek yogurt
• 1 tsp wholegrain mustard

Method

1. Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.
2. Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.
3. Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.
4. Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.
5. Cook the chicken: Once the flames have died down on the BBQ add the chicken turning every few minutes, ensure the chicken is cooked before serving by taking a sharp knife and cut into the meaty part of the chicken. Look at the juices that come out – if they’re red, the chicken isn’t cooked yet.
6. Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

This is a no-fuss barbecue chicken recipe – simply marinade the chicken overnight and throw it on the BBQ.

Ingredients

• 6 chicken drumsticks, preferably free-range
• 6 chicken wings, preferably free-range

For the marinade:

• 2 tbsp clear honey
• 3cm/1¼in piece of fresh ginger, peeled and grated
• 1 garlic clove, crushed
• 1½ tsp Chinese five spice
• 2 tsp soy sauce
• 3 tbsp orange marmalade
• ½ tsp grated orange zest
• 1 tbsp sesame oil

On Monday night there was karaoke so  my daughter got up to sing, it was a fantastic night and we even got some key rings made with a picture of them. 

Last night ( Tuesday ) was a more relaxed evening with a BBQ and then up to the club for the disco, once that had finished we came back to the tent, lit a fire in our fire bucket ( available from the camp shop ) and sat up till the early hours. Tonight is another BBQ as it’s a lovely day, then the club for the live entertainment and back for a fire ( roasted marshmallows ) Will update again tomorrow with some photos ]]> http://www.campsites-in-wales.co.uk/blog/2011/08/lovely-on-the-island/feed/ 0 http://www.campsites-in-wales.co.uk/blog/2011/07/shell-island/ http://www.campsites-in-wales.co.uk/blog/2011/07/shell-island/#comments Fri, 29 Jul 2011 19:18:40 +0000 admin http://www.campsites-in-wales.co.uk/blog/?p=77 Shell Island has now announced that it is full for tonight, 29th July 2011. The can accept another 100 tomorrow morning but expect to be full again by 9AM. For up to date news Visit the Official Website

A great storecupboard standby recipe for the barbecue – try using any jars of roasted veg you’ve got.

INGREDIENTS

• 1 focaccia roll, or about 10cm square cut from a loaf of focaccia
• drizzle balsamic vinegar
• drizzle olive oil
• 2 whole roasted peppers from a jar
• 4 tsp olive tapenade
• 6 chunks or slices of ready-roasted courgette
• few basil leaves
• 1 tbsp toasted pine nuts

METHOD

1. Halve the focaccia through the middle, then drizzle both cut sides with a little balsamic and oil. Brush a large square of foil with a little more oil, then sit the foccacia base in the middle. Top with a slice of pepper, roughly the same size as the bread, then spread with half the tapenade. Layer half the courgettes on top, scatter with a few basil leaves and half the pine nuts. Repeat the layers again, then finish with a third layer of roasted pepper. Top with the other bread half, then wrap tightly in the foil. Make up to a day ahead – or freeze now.
2. To cook, place the wrapped stack directly on the coals (or on the rack if you are using a gas barbecue) and bake for 10 mins on each side or 15 mins each side from frozen.

TIP

If you’ve bought a whole focaccia to make the stack, cut the rest of the bread into squares, brush with some garlic butter and barbecue for a couple of mins on each side for quick smoky garlic bread.

PER SERVING
589 kcalories, protein 10g, carbohydrate 46g, fat 41 g, saturated fat 6g, fibre 6g, sugar 11g, salt 4.6 g

This veggie barbecue dish is effort-free – just pop the potatoes on the coals and wait til meltingly soft.

INGREDIENTS

• 8 medium sweet potatoes
• 4 tsp olive oil
• 4 tbsp Greek yogurt
• 1 spring onion, sliced

METHOD

1. Rub each potato with a little oil and salt, then wrap in a double layer of foil.
2. As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.
3. Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

PER SERVING
153 kcalories, protein 2g, carbohydrate 32g, fat 3 g, saturated fat 1g, fibre 4g, sugar 9g, salt 0.42 g

PREP / COOKING TIME

40 Mins

What can you expect ?

Well we will be using the blog to promote the site and also posting all the latest news and developments on here. Over the next couple of weeks you will see the categories grow and some nice shiny new content on here.

Happy Camping