(In Magazine 26 the Old Sea Dog promised a packet of genuine Tom Yung Gum for any paddler who could relieve his culinary monotony on kayaking trips. Chris Soutter becomes the first recipient of this wonderful prize with these excellent ideas – Ed)
After years of camping and bush walking and seeking to advance from dried foods and lentils …and more lentils, I have come across numerous recipes that are quick and easy to prepare and have added a new dimension to the wilderness experience. Most recipes include a variety of fresh vegetables that carry well. Meat is generally difficult to carry on outings because it can be easily contaminated with bacteria and, if eaten, will make even the hardiest paddler crook. This problem is overcome if you paddle with Fishkiller or his apprentices who are a great source of freshly caught fish.
I suggest the Old Sea Dog try the following recipes.
- 1 green apple, chopped
- 1 stick celery, chopped
- 10 snow peas
- 1/2 cup chopped walnuts or pecans
- Optional: chopped egg (unshelled hard boiled eggs travel well)
- Suggested dressing: mayonnaise
Boil small pasta spirals in water, with a dash of olive oil, until tender.
Rinse pasta in cold water, add ingredients and mayonnaise.
Some of my favourite recipes were originally supplied by Karen Tempest in a guide Cooking for the Bush. These include :
- 1 carrot
- 1 zucchini
- 2 sticks celery
- 2 tsp ground ginger
- 1/2 cup of spring onions, chopped (top & tail before leaving home – they are easier to carry)
- 1 tsp brown sugar
- 2 tsp soy sauce
- 1 tsp sesame seeds
- Olive oil
Julienne (slice) carrot, zucchini and celery. Fry onions and ginger in a little olive oil. Add vegetables and stir fry for a few minutes (note for the Old Sea Dog – a trangia stove is suitable). Add sugar, soy and seeds. Toss. Serve with rice if desired.
Measure out the ginger, sugar and sesame seeds before leaving home and wrap in individual satchels of tin foil and place a sticker on each labelling the ingredients. Soy sauce and olive oil can be carried in small quantities in small containers available at most outdoor stores,
- 1 clove garlic, chopped
- 1 large capsicum, chopped
- 1/2 cup of snow peas, chopped
- 4 slices of salami, chopped
- 1/2 cup of chopped parsley
- Parmesan cheese
- 2 serves of pasta
Cook pasta and set aside.Fry garlic and capsicum in plenty of oil until soft. Add salami and peas. Cook for a few minutes. Add pasta and a little more oil and toss thoroughly. Add the parsley and toss well. Serve sprinkled with grated parmesan cheese.
Enjoy! Oops. I almost forgot a vital ingredient. If you can find room in your kayak, a bottle of Lambrusco goes well with pasta.