The NEW California Concept (with pictures)

The NEW California Concept (with pictures)

After selling 260,000 units of the California product line, Volkswagen Commercial Vehicles have just presented us with the world premiere of a near-production California CONCEPT at the Caravan Salon trade fair in Düsseldorf, thus paving the way for new technology and advanced campervan comforts. At a glance, new features include:

  • Extra length and width offer more living space, more comfort, safety and flexibility
  • Twin sliding doors creating a new three-zone concept with a kitchen that can be used from outside the vehicle
  • Significantly more flexibility for everyday use and for camping
  • New use of eHybrid drive, improved ride comfort and more assist systems
  • Camper van functions can be controlled via a new smartphone app or tablet-style control unit

The California by Volkswagen Commercial Vehicles is a statement, a motoring way of life: a full-value VW bus suitable for every day of the year, which can also be converted into a fully-equipped camper van for adventures of any kind from one minute to the next. It is this versatility that has made the California the world’s most successful camper van in its class.

Featuring state-of-the-art powertrains and the latest assist and infotainment systems as well as the next generation of camper van equipment. the California CONCEPT is based on the long version of the Multivan launched in 2021, which makes it larger than its predecessor, the California 6.1.

A California for tomorrow
For the first time, the California CONCEPT offers plug-in hybrid technology that acts as a bridge to the world of electric mobility, offering huge overall ranges of distance, while still able to deliver emission-free driving for everyday urban life. Lithium-ion batteries on board the vehicle provide an almost completely autonomous 12 V power supply.

Life in the great outdoors
The campervan living and cooking area has undergone a extensive makeover. For the first time, this California is equipped with an additional sliding door on the kitchen side, which allows extended use of the space around the vehicle and adds a new dimension to summer camping in the great outdoors.

In the past, all California models based on the Transporter series had a kitchen area stretching down the left-hand side, with a sliding door on the right-hand side as the main entrance – both in everyday use and when camping. 

In future, the addition of the extra sliding door on the driver side of the California CONCEPT and a kitchen area that now is now located further back in the vehicle. This means that the left-hand side of the vehicle can now be opened up when camping, and, as a result, the California is now more versatile than ever before and safer for those drivers with a right-hand drive variant.

As the concept vehicle is fitted with a folding-arm awning on the left and a sun sail on the right, both sides of the vehicle can be protected from either sun or rain. The sun sail can be set up for use in a matter of moments. 

Three-zone concept
A new three-zone concept presents different exterior and interior scenarios for camping and day-to-day driving, and significantly expand the possibilities for use of the California.

Zone 1 (outside)
With the right hand sliding door, the vehicle provides a standard point of entry and exit for vehicles. On the campsite, the sun sail turns this area into an open-sided tent, enhancing the feeling of life in the great outdoors.

Zone 2 (inside)
Behind the height-adjustable and rotating front seats, the entire vehicle interior is an comfortable passenger compartment for day-to-day driving, offering the familiar flexibility of a Multivan; fitted with individual seats that are lightweight, removable and comfortable.

Thanks to these variable seats, surfboards and bikes and other equipment can now easily be transported inside the vehicle. When used as a camper van, the California CONCEPT’s seating area can quickly be converted into a flat chill-out zone, or offer face-to-face seating for shared mealtimes or games.

The solid rear bench seat in the California 6.1 makes way for individually adjustable rear seats with bed functions. The seats are upholstered with a hard-wearing and haptically pleasant fabric in Mélange design.

Zone 3 (outside)
Thanks to the new sliding door on the left hand side, and the new concept for the kitchen unit and awning, an additional outdoor area has been created on the left side of the vehicle – never seen before in conjunction with an outdoor kitchen in any other California.

For day-to-day driving, the second sliding door provides an additional point of entry and exit, and an additional loading option at home or at the stores. This also offers a further advantage for right-hand drive markets, where users can now enter and exit the California safely on the pavement side. 

When camping, this also creates a separate area for cooking and eating and long summer evenings spent under the awning. That is because the kitchen – including the sink, sliding induction hob and refrigerator – is now also accessible from outside.

In addition to the 230V induction hob, there is also an integrated gas cooker familiar from previous generations of the van. A 230-volt socket on the outside of the kitchen and an external folding table add the perfect finishing touch for life at the campsite. The kitchen drawers can be accessed from both inside and outside. Another highlight is the compact grill, which is stowed in the kitchen unit and can be conveniently removed from outside the vehicle.

The refrigerator offers practical benefits as it can be accessed from outside and is equipped with a drawer: it now takes even less time to serve breakfast. What is more, fresh summer produce can be loaded straight from the shopping trolley into the refrigerator.

The second sliding door One thing is certain: the dual concept – use as a VW Bus for day-to-day driving and as a versatile camper van for leisure – has now been improved even further thanks to the new three-zone concept.

Intelligent interior design, right down to the last detail
Since the Multivan is fitted with an electronic parking brake instead of a manual brake, the space between the driver and front passenger seat can now be put to much better use.

Practical drawers under the front height-adjustable swivel seats and the individual seats at the rear also offer extra storage space. There is now space behind the driver or front passenger seat for items such as a removable dry-composting toilet. There is also plenty of storage space in the top and bottom kitchen cupboards, located behind the refrigerator. In addition, there a separate storage area under the bed extension.

The vehicle interior is illuminated by all-round, dimmable background lighting with a range of colours available. To create the right atmosphere outside, the kitchen unit has an integrated removable table light to create a cosy feel around the camping table. If more light is needed, the LED lights on the awning arms bathe the vehicle’s ‘terrace’ in pleasant light.

Pop-up roof and high-quality roof bed
A VW bus as a California without a classic pop-up roof is inconceivable, and so the California CONCEPT is no exception. It comprises a lightweight aluminium roof shell and a triple- layered bellows with a large panorama opening at the front. Large side windows provide incredible panoramic views.

Like in all California models, the highest position for the pop-up roof is at the front. A high-quality roof bed with spring plates also guarantees a good night’s sleep beneath the stars, while USB-C sockets and LED lights provide power and light.

Control by smartphone, camper van control unit or the infotainment system
The roof’s pop-up mechanism can now be controlled using a vertical, multifunctional tablet on the cupboard at the C-pillar, with all of the features relevant for camping controllable via the touch display.

In addition to the pop-up roof, information is included on the fresh and waste water levels, the interior lighting functions (including background lighting), power supply status, refrigerator and auxiliary heater.

All of these functions can additionally be controlled from a smartphone using the “Cali on Tour” app. The infotainment system can also be used to access an inclination display that helps when levelling the van.

However, the tablet does not just provide information about the vehicle, it can also provide entertainment. For example, it can be swivelled out on an articulated arm and positioned to be easily visible from the passenger compartment. It can also be rotated by 90 degrees, meaning there is nothing in the way of an entertaining evening watching your favourite shows.

The California CONCEPT shows us that VW Commercial Vehicles will accompany all VW bus fans on their journeys across the world in the future that will become a reality in 2024 with all drive systems.

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The VW California British Destination Guide

The VW California British Destination Guide

Click Here to Download The GuideBack in 2018, in celebration of 30 years of the VW California campervan, Volkswagen Commercial Vehicles UK  created the ultimate guide to campervan travel in the UK — a downloadable PDF to the top 30 places to visit in the UK, as chosen by California owners.

Now times have changed, and even though the pandemic is slowly become less of a problem, more and more people are opting for the ‘staycation’ as an alternative to foreign travel — and as such we thought we’d give this a boost to inspire people for their next UK excursion.

This fantastic download includes information on iconic British locations such as Durdle Door on the Jurassic Coast, Glastonbury in Somerset and the Isle of Skye to the Northwest of Scotland.

Along with a few lesser known favourites such as Llyn Gwynant in spectacular Snowdonia and Mundesley on the Norfolk Coast there is enough inspiration here for everyone.

Click here to download and explore this guide and plan your next campervan adventure!

 

 

 

 

 

 

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Life’s a California Beach!

Life’s a California Beach!

Introducing the Volkswagen California Beach 6.1

Article originally published in August 2019, but updated in October 2020 to reflect reintroduction to the UK Market

In exciting developments, we are pleased to inform you that the latest incarnation of the Volkswagen California Beach 6.1 will soon be available in the UK in two versions — The ‘Camper’ and The ‘Tour’, both with features never before seen in this vehicle.

Initially Volkswagen withdrew the Beach from the UK market in 2019, much to the dismay of many loyal enthusiasts, but now, in 2020 Volkswagen have reversed this decision and will be returning the Beach to the UK, with orders opening in late October 2020 and prices starting at £52,062.

The ‘Camper’ version will include a small stowaway mini kitchen unit as standard — this is regardless of rear seating options and broadens the vehicle’s versatility in terms of camping with families or groups.

However, if the internal kitchen doesn’t appeal, the ‘Tour’ version will come with twin sliding doors as an alternative, thus making entry to the rear possible from both the left and the right — this could prove a useful addition to UK buyers concerned about leaving the van from the roadside.

Both Beach versions will include a new digital camper control unit in the roof console, and both will come with the option of an electrical operated hydraulic roof. Another addition, also previously only available in the Ocean, is the pull-in blind system that covers the front windscreen, rather than the previous screen which had to be manually removed and stored after use.

The kitchen is lifted up from the side panel between the B- and C-pillar and folded outwards. The stainless steel unit has a single-hob gas cooker on the left and a small hotplate/worktop on the right. Above the gas cooker there is also a cover plate, which when lifted up for cooking serves as a splashback.

If the mini kitchen’s hotplate/worktop is not needed, you simply tip it up and lower it back into the side panel, which is no wider than its counterpart with no kitchen. Beneath the hotplate/worktop, against the side wall, is a wide storage compartment and an enclosure for the 1.8kg gas bottle.

The California 6.1 can be used in everyday life like any normal MPV, often by families who may need to carry more than four or five people. For such situations Volkswagen Commercial Vehicles offers individual seats on the second seating row.

Despite the fitted kitchen, the new California 6.1 Beach provides room to add not just one, but two extra individual seats. With the mini kitchen closed, the bench seat and individual seats can be repositioned without any restrictions. Depending on bench seat version on the third row, the camper thus becomes a six- or seven-seat MPV. The compact design of the variable kitchen emphasises the fact that the California 6.1 is more than ever a true all-rounder in the compact campervan market.

The standard features of the California 6.1 Beach:

• Aluminium pop-up roof with canvas sides in Basalt Grey
• Camper control unit with touchscreen in the roof console
• Roof bed, redesigned with sprung base
• Swivel seats at the front with lumbar support and armrests
• Camper interior lighting concept in the passenger compartment
• Two-seater bench plus fold-out bed extension incl. mattress below and side storage compartments
• Folding table in the sliding door, folding chairs in the tailgate
• ‘Climatic’ air conditioning system
• Awning tracks in black
• Composition Colour radio with 6 loudspeakers
• Sliding window on the left
• Sliding door on the right
• Hideaway mini kitchen (Camper Version)
• Storage compartment drawer
• Fabric blackout screens for the cab
• Illuminated tread plates with ‘California’ inscription
• Double USB socket on the outside of the front passenger seat
• Cab and passenger compartment blackout
• 230V socket with AC converter next to the driver’s seat (300W)

For more information, and to find your nearest Volkswagen Van Centre, please take a look at our interactive Dealership Map.

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Snow place like home – Christmas in a VW California

Snow place like home – Christmas in a VW California

According to a survey carried out by Bassetts Vitamins, families are spending less and less time together – with 43% struggling to find time to eat as one – all of which means Christmas dinner may be one of the only occasions where everyone sits around the same table.

Of course, this was pre-pandemic, before working from home was at the same level it is now — but with our heads stuck in zoom calls and computers, it doesn’t mean the same does not apply.

So, we’ve revisited this article again to encourage families to spend quality time this Christmas, to remind of us the year when Volkswagen Commercial Vehicles challenged chef and founder of the 5 O’Clock Apron blog, Claire Thomson, to go off-grid in the New Forest with her family to create a festive feast in a Volkswagen California Ocean Campervan.

Kate Thompson, mother of two and Head of Press and Public Relations, of Volkswagen Commercial Vehicles, said: “While for many the Christmas meal is daunting enough in a fully equipped kitchen at home, Claire proved the iconic campervan is all you need to cook up a delicious three course meal.”

Claire and her husband – former Michelin starred chef, Matt Williamson – made use of the two gas hobs, fridge, and running tap that all come as standard in the California Ocean. The couple also propped up the preparation table and rotated the two front seats to create a spacious kitchen area in which to prepare their festive feast.

Claire created the original recipes to ensure they included all the essentials so her family weren’t missing out on the true Christmas experience. For a starter, Claire cooked pan fried scallops with hazelnut butter and spinach.

This was followed by a main course of turkey saltimbocca, served with sautéed potatoes, chestnuts and sprouts and dressed with spiced pickled pears. For the final touch, they had Christmas pudding fried with Marsala butter for dessert.

Claire Thomson, commented: “We have stayed in a Volkswagen California before and absolutely loved it. The kids like sleeping ‘upstairs’, in the top bunk and it genuinely has everything you need to create any meal – even a Christmas dinner. The hobs, fridge and sink make everything really simple, leaving you free to enjoy the time away with your family.”

 

Blogger Claire Thomson and family; cooking up a Christmas Feast in a Volkswagen California Ocean campervan 

 

Click here for the full festive recipe

Starter

Scallops with Hazelnut Butter and Spinach

Ingredients – Serves 4

12x large scallops
Salt and freshly ground black pepper to taste
1 tsp. picked fresh thyme leaves
30g skinned hazelnuts, roughly chopped 40g butter
Finely grated zest and juice of 1⁄2 lemon
100g washed baby spinach
Vegetable oil to cook

Method

  1. Heat a large frying pan over a high temperature and add about 1 tbsp. of oil. Season the scallops well with salt and pepper and carefully place in the hot pan
  2. Cook for 1 – 2 minutes until nicely seared on one side and then turn the scallops over. Add the butter and the thyme leaves and cook for further 1 – 2 minutes, carefully spooning the foaming butter over the scallops as they cook
  3. Add the spinach to the pan along with the hazelnuts and lemon zest
  4. Remove from the heat and serve immediately together with all the pan juices


Main Course

Turkey Saltimbocca

Ingredients – Serves 4

4x 150g turkey escalopes
8x slices of prosciutto (Parma ham would be preferred)
8x sage leaves
200ml dry Marsala wine (optional)
2 tbsp. plain flour
2 tbsp. olive oil
3 tbsp. unsalted butter
Salt and freshly ground black pepper, to taste
2x cloves garlic, peeled and slightly flattened with the side of a knife

Method

  1. Flatten the turkey escalope out between cling film (or greaseproof paper) to about 1⁄2 cm, using a meat mallet or a rolling pin. Cut each piece into two and place a sage leaf on each, together with a good grind of pepper. Wrap each piece of turkey in a prosciutto slice and dust lightly in flour.
  2. Heat the oil and butter in a large frying pan over a medium heat. Add the garlic and allow it to just begin to sizzle. Add the meat and cook for about 2 minutes on each side until crisp, golden and cooked through. Remove and keep warm on a serving dish.
  3. Add the Marsala to the pan and bubble it over a high heat until thickened and reduced by half. Taste for seasoning, remove the garlic and serve with the sauce poured over the meat.
Devils on Horseback

Ingredients – Serves 4

12x dried prunes
6x rashers of streaky bacon

Method

  1. Wrap 2 prunes together in a length of bacon.
  2. Fry the bacon wrapped prunes in a pan with a spot of vegetable oil over a moderate heat seam side down to begin with. Fry for about 2 – 3 minutes, turning the parcels until the bacon is crisp all over.
  3. Remove from the pan and keep somewhere warm.
Sautéed Potatoes with Chestnuts & Brussels Sprouts

Ingredients – Serves 4

500g small new potatoes, skin on
1x small onion, finely chopped
10 – 15 brussels sprouts, thinly sliced or shaved Salt and freshly ground black pepper
10x approx. cooked and peeled chestnuts, grated 30g butter
2 tbsp. vegetable oil

Method

  1. Boil the potatoes in well-salted water for about 10 minutes until tender. Drain and cool on a large serving plate. When cool enough to handle, slice into 1cm coins.
  2. Fry the finely chopped onion in the vegetable oil over a moderate heat for about 5 minutes until soft and golden.
  3. Add the potatoes, turn up the heat and fry over a high temperature for about 8 – 10 minutes, at least until the potatoes begin to brown and crisp in places.
  4. Add the butter and brussels sprouts and cook for 1 – 2 minutes more just to soften the sprouts. Season with salt and pepper as necessary and sprinkle the chestnuts over to serve.

Spiced Pickled Pears

 

Ingredients – Makes 1 large jar

8x ripe pears, peeled, halved and cored
600ml white wine vinegar
300g caster sugar
A couple of thin slices of lemon
1x whole cinnamon quill
1x thick slice of fresh ginger
1x fresh bay leaf
1⁄2 tsp allspice berries
1⁄2 tsp black peppercorns
1 large glass jar – washed in warm water and heated in a moderately hot oven for about 5 minutes to sterilise.

Method

  1. Combine all ingredients (except the pears) with the spices in a pan (big enough to put the pears into) and simmer until the sugar has just dissolved.
  2. Put the pears into the pan and simmer for about 15 – 20 minutes until completely tender and slightly translucent.
  3. Layer the pears in the sterilised jar and pour over the hot vinegar mix including all the spices.
  4. Leave to mature for at least a week before eating.
  5. Stored well, these pears will keep for several months.


Dessert

Fried Christmas Pudding with Marsala Butter

Ingredients – Serves 4

60g butter
40g icing sugar
2 tbsp Marsala wine or use sweet sherry
400g approx. Christmas pudding, cut into 1cm slices Crème fraiche or thick double cream to serve

Method

  1. Cream the butter and icing sugar together until completely combined. Beat in the marsala, then place in the fridge for at least 30 minutes to set (do this ahead of time)
  2. Melt the masala butter in a large non-stick frying pan over medium heat until just bubbling. Add the Christmas pudding and cook for about 2 minutes on each side until golden and fragrant
  3. Place the fried Christmas pudding, together with all the buttery pan juices on a large plate and serve with a dollop of creme fraiche or cream

If you’re considering a Volkswagen California for your winter adventure then why not check out our featured hirers page to try before you buy, or even go straight to our dealership map to find your nearest California specialist.

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Snow place like home – Christmas in a VW California

Snow place like home – Christmas in a VW California

According to a survey carried out by Bassetts Vitamins, families are spending less and less time together – with 43% struggling to find time to eat as one – all of which means Christmas dinner may be one of the only occasions where everyone sits around the same table.

Of course, this was pre-pandemic, before working from home was at the same level it is now — but with our heads stuck in zoom calls and computers, it doesn’t mean the same does not apply.

So, we’ve revisited this article again to encourage families to spend quality time this Christmas, to remind of us the year when Volkswagen Commercial Vehicles challenged chef and founder of the 5 O’Clock Apron blog, Claire Thomson, to go off-grid in the New Forest with her family to create a festive feast in a Volkswagen California Ocean Campervan.

Kate Thompson, mother of two and Head of Press and Public Relations, of Volkswagen Commercial Vehicles, said: “While for many the Christmas meal is daunting enough in a fully equipped kitchen at home, Claire proved the iconic campervan is all you need to cook up a delicious three course meal.”

Claire and her husband – former Michelin starred chef, Matt Williamson – made use of the two gas hobs, fridge, and running tap that all come as standard in the California Ocean. The couple also propped up the preparation table and rotated the two front seats to create a spacious kitchen area in which to prepare their festive feast.

Claire created the original recipes to ensure they included all the essentials so her family weren’t missing out on the true Christmas experience. For a starter, Claire cooked pan fried scallops with hazelnut butter and spinach.

This was followed by a main course of turkey saltimbocca, served with sautéed potatoes, chestnuts and sprouts and dressed with spiced pickled pears. For the final touch, they had Christmas pudding fried with Marsala butter for dessert.

Claire Thomson, commented: “We have stayed in a Volkswagen California before and absolutely loved it. The kids like sleeping ‘upstairs’, in the top bunk and it genuinely has everything you need to create any meal – even a Christmas dinner. The hobs, fridge and sink make everything really simple, leaving you free to enjoy the time away with your family.”

 

Blogger Claire Thomson and family; cooking up a Christmas Feast in a Volkswagen California Ocean campervan 

 

Click here for the full festive recipe

Starter

Scallops with Hazelnut Butter and Spinach

Ingredients – Serves 4

12x large scallops
Salt and freshly ground black pepper to taste
1 tsp. picked fresh thyme leaves
30g skinned hazelnuts, roughly chopped 40g butter
Finely grated zest and juice of 1⁄2 lemon
100g washed baby spinach
Vegetable oil to cook

Method

  1. Heat a large frying pan over a high temperature and add about 1 tbsp. of oil. Season the scallops well with salt and pepper and carefully place in the hot pan
  2. Cook for 1 – 2 minutes until nicely seared on one side and then turn the scallops over. Add the butter and the thyme leaves and cook for further 1 – 2 minutes, carefully spooning the foaming butter over the scallops as they cook
  3. Add the spinach to the pan along with the hazelnuts and lemon zest
  4. Remove from the heat and serve immediately together with all the pan juices


Main Course

Turkey Saltimbocca

Ingredients – Serves 4

4x 150g turkey escalopes
8x slices of prosciutto (Parma ham would be preferred)
8x sage leaves
200ml dry Marsala wine (optional)
2 tbsp. plain flour
2 tbsp. olive oil
3 tbsp. unsalted butter
Salt and freshly ground black pepper, to taste
2x cloves garlic, peeled and slightly flattened with the side of a knife

Method

  1. Flatten the turkey escalope out between cling film (or greaseproof paper) to about 1⁄2 cm, using a meat mallet or a rolling pin. Cut each piece into two and place a sage leaf on each, together with a good grind of pepper. Wrap each piece of turkey in a prosciutto slice and dust lightly in flour.
  2. Heat the oil and butter in a large frying pan over a medium heat. Add the garlic and allow it to just begin to sizzle. Add the meat and cook for about 2 minutes on each side until crisp, golden and cooked through. Remove and keep warm on a serving dish.
  3. Add the Marsala to the pan and bubble it over a high heat until thickened and reduced by half. Taste for seasoning, remove the garlic and serve with the sauce poured over the meat.
Devils on Horseback

Ingredients – Serves 4

12x dried prunes
6x rashers of streaky bacon

Method

  1. Wrap 2 prunes together in a length of bacon.
  2. Fry the bacon wrapped prunes in a pan with a spot of vegetable oil over a moderate heat seam side down to begin with. Fry for about 2 – 3 minutes, turning the parcels until the bacon is crisp all over.
  3. Remove from the pan and keep somewhere warm.
Sautéed Potatoes with Chestnuts & Brussels Sprouts

Ingredients – Serves 4

500g small new potatoes, skin on
1x small onion, finely chopped
10 – 15 brussels sprouts, thinly sliced or shaved Salt and freshly ground black pepper
10x approx. cooked and peeled chestnuts, grated 30g butter
2 tbsp. vegetable oil

Method

  1. Boil the potatoes in well-salted water for about 10 minutes until tender. Drain and cool on a large serving plate. When cool enough to handle, slice into 1cm coins.
  2. Fry the finely chopped onion in the vegetable oil over a moderate heat for about 5 minutes until soft and golden.
  3. Add the potatoes, turn up the heat and fry over a high temperature for about 8 – 10 minutes, at least until the potatoes begin to brown and crisp in places.
  4. Add the butter and brussels sprouts and cook for 1 – 2 minutes more just to soften the sprouts. Season with salt and pepper as necessary and sprinkle the chestnuts over to serve.

Spiced Pickled Pears

 

Ingredients – Makes 1 large jar

8x ripe pears, peeled, halved and cored
600ml white wine vinegar
300g caster sugar
A couple of thin slices of lemon
1x whole cinnamon quill
1x thick slice of fresh ginger
1x fresh bay leaf
1⁄2 tsp allspice berries
1⁄2 tsp black peppercorns
1 large glass jar – washed in warm water and heated in a moderately hot oven for about 5 minutes to sterilise.

Method

  1. Combine all ingredients (except the pears) with the spices in a pan (big enough to put the pears into) and simmer until the sugar has just dissolved.
  2. Put the pears into the pan and simmer for about 15 – 20 minutes until completely tender and slightly translucent.
  3. Layer the pears in the sterilised jar and pour over the hot vinegar mix including all the spices.
  4. Leave to mature for at least a week before eating.
  5. Stored well, these pears will keep for several months.


Dessert

Fried Christmas Pudding with Marsala Butter

Ingredients – Serves 4

60g butter
40g icing sugar
2 tbsp Marsala wine or use sweet sherry
400g approx. Christmas pudding, cut into 1cm slices Crème fraiche or thick double cream to serve

Method

  1. Cream the butter and icing sugar together until completely combined. Beat in the marsala, then place in the fridge for at least 30 minutes to set (do this ahead of time)
  2. Melt the masala butter in a large non-stick frying pan over medium heat until just bubbling. Add the Christmas pudding and cook for about 2 minutes on each side until golden and fragrant
  3. Place the fried Christmas pudding, together with all the buttery pan juices on a large plate and serve with a dollop of creme fraiche or cream

If you’re considering a Volkswagen California for your winter adventure then why not check out our featured hirers page to try before you buy, or even go straight to our dealership map to find your nearest California specialist.

USED VANS FOR SALE

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Snow place like home – Christmas in a VW California

Snow place like home – Christmas in a VW California

According to a survey carried out by Bassetts Vitamins, families are spending less and less time together – with 43% struggling to find time to eat as one – all of which means Christmas dinner may be one of the only occasions where everyone sits around the same table.

Of course, this was pre-pandemic, before working from home was at the same level it is now — but with our heads stuck in zoom calls and computers, it doesn’t mean the same does not apply.

So, we’ve revisited this article again to encourage families to spend quality time this Christmas, to remind of us the year when Volkswagen Commercial Vehicles challenged chef and founder of the 5 O’Clock Apron blog, Claire Thomson, to go off-grid in the New Forest with her family to create a festive feast in a Volkswagen California Ocean Campervan.

Kate Thompson, mother of two and Head of Press and Public Relations, of Volkswagen Commercial Vehicles, said: “While for many the Christmas meal is daunting enough in a fully equipped kitchen at home, Claire proved the iconic campervan is all you need to cook up a delicious three course meal.”

Claire and her husband – former Michelin starred chef, Matt Williamson – made use of the two gas hobs, fridge, and running tap that all come as standard in the California Ocean. The couple also propped up the preparation table and rotated the two front seats to create a spacious kitchen area in which to prepare their festive feast.

Claire created the original recipes to ensure they included all the essentials so her family weren’t missing out on the true Christmas experience. For a starter, Claire cooked pan fried scallops with hazelnut butter and spinach.

This was followed by a main course of turkey saltimbocca, served with sautéed potatoes, chestnuts and sprouts and dressed with spiced pickled pears. For the final touch, they had Christmas pudding fried with Marsala butter for dessert.

Claire Thomson, commented: “We have stayed in a Volkswagen California before and absolutely loved it. The kids like sleeping ‘upstairs’, in the top bunk and it genuinely has everything you need to create any meal – even a Christmas dinner. The hobs, fridge and sink make everything really simple, leaving you free to enjoy the time away with your family.”

 

Blogger Claire Thomson and family; cooking up a Christmas Feast in a Volkswagen California Ocean campervan 

 

Click here for the full festive recipe

Starter

Scallops with Hazelnut Butter and Spinach

Ingredients – Serves 4

12x large scallops
Salt and freshly ground black pepper to taste
1 tsp. picked fresh thyme leaves
30g skinned hazelnuts, roughly chopped 40g butter
Finely grated zest and juice of 1⁄2 lemon
100g washed baby spinach
Vegetable oil to cook

Method

  1. Heat a large frying pan over a high temperature and add about 1 tbsp. of oil. Season the scallops well with salt and pepper and carefully place in the hot pan
  2. Cook for 1 – 2 minutes until nicely seared on one side and then turn the scallops over. Add the butter and the thyme leaves and cook for further 1 – 2 minutes, carefully spooning the foaming butter over the scallops as they cook
  3. Add the spinach to the pan along with the hazelnuts and lemon zest
  4. Remove from the heat and serve immediately together with all the pan juices


Main Course

Turkey Saltimbocca

Ingredients – Serves 4

4x 150g turkey escalopes
8x slices of prosciutto (Parma ham would be preferred)
8x sage leaves
200ml dry Marsala wine (optional)
2 tbsp. plain flour
2 tbsp. olive oil
3 tbsp. unsalted butter
Salt and freshly ground black pepper, to taste
2x cloves garlic, peeled and slightly flattened with the side of a knife

Method

  1. Flatten the turkey escalope out between cling film (or greaseproof paper) to about 1⁄2 cm, using a meat mallet or a rolling pin. Cut each piece into two and place a sage leaf on each, together with a good grind of pepper. Wrap each piece of turkey in a prosciutto slice and dust lightly in flour.
  2. Heat the oil and butter in a large frying pan over a medium heat. Add the garlic and allow it to just begin to sizzle. Add the meat and cook for about 2 minutes on each side until crisp, golden and cooked through. Remove and keep warm on a serving dish.
  3. Add the Marsala to the pan and bubble it over a high heat until thickened and reduced by half. Taste for seasoning, remove the garlic and serve with the sauce poured over the meat.
Devils on Horseback

Ingredients – Serves 4

12x dried prunes
6x rashers of streaky bacon

Method

  1. Wrap 2 prunes together in a length of bacon.
  2. Fry the bacon wrapped prunes in a pan with a spot of vegetable oil over a moderate heat seam side down to begin with. Fry for about 2 – 3 minutes, turning the parcels until the bacon is crisp all over.
  3. Remove from the pan and keep somewhere warm.
Sautéed Potatoes with Chestnuts & Brussels Sprouts

Ingredients – Serves 4

500g small new potatoes, skin on
1x small onion, finely chopped
10 – 15 brussels sprouts, thinly sliced or shaved Salt and freshly ground black pepper
10x approx. cooked and peeled chestnuts, grated 30g butter
2 tbsp. vegetable oil

Method

  1. Boil the potatoes in well-salted water for about 10 minutes until tender. Drain and cool on a large serving plate. When cool enough to handle, slice into 1cm coins.
  2. Fry the finely chopped onion in the vegetable oil over a moderate heat for about 5 minutes until soft and golden.
  3. Add the potatoes, turn up the heat and fry over a high temperature for about 8 – 10 minutes, at least until the potatoes begin to brown and crisp in places.
  4. Add the butter and brussels sprouts and cook for 1 – 2 minutes more just to soften the sprouts. Season with salt and pepper as necessary and sprinkle the chestnuts over to serve.

Spiced Pickled Pears

 

Ingredients – Makes 1 large jar

8x ripe pears, peeled, halved and cored
600ml white wine vinegar
300g caster sugar
A couple of thin slices of lemon
1x whole cinnamon quill
1x thick slice of fresh ginger
1x fresh bay leaf
1⁄2 tsp allspice berries
1⁄2 tsp black peppercorns
1 large glass jar – washed in warm water and heated in a moderately hot oven for about 5 minutes to sterilise.

Method

  1. Combine all ingredients (except the pears) with the spices in a pan (big enough to put the pears into) and simmer until the sugar has just dissolved.
  2. Put the pears into the pan and simmer for about 15 – 20 minutes until completely tender and slightly translucent.
  3. Layer the pears in the sterilised jar and pour over the hot vinegar mix including all the spices.
  4. Leave to mature for at least a week before eating.
  5. Stored well, these pears will keep for several months.


Dessert

Fried Christmas Pudding with Marsala Butter

Ingredients – Serves 4

60g butter
40g icing sugar
2 tbsp Marsala wine or use sweet sherry
400g approx. Christmas pudding, cut into 1cm slices Crème fraiche or thick double cream to serve

Method

  1. Cream the butter and icing sugar together until completely combined. Beat in the marsala, then place in the fridge for at least 30 minutes to set (do this ahead of time)
  2. Melt the masala butter in a large non-stick frying pan over medium heat until just bubbling. Add the Christmas pudding and cook for about 2 minutes on each side until golden and fragrant
  3. Place the fried Christmas pudding, together with all the buttery pan juices on a large plate and serve with a dollop of creme fraiche or cream

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