BushwalkBushwalk
Winter is Coming ...
Sonya Muhlsimmer
Get ready for it. I heard this winter is going to be a real cold winter, actually I heard it will be the coldest winter in Australia on record. This means lots of snow and I am pretty excited about that. My friends and I have planned and are preparing for our annual pilgrimage to the snow. This is our usual round trip of about eight days back country skiing in Kosciuszko National Park – one of my favourite places. I did an eight day hike over New Year's Eve down there and it amazes me each time I go how different this park looks in different seasons. The dilemma is though, and one of the hardest things to plan is, what to feed my friends. Back country skiing can be a hard slog so we need to eat something substantial. Umm, thinking ... What shall I cook them? Something hearty, warming, oh and easy to prepare ... Oh I know what I will cook them, keep reading to find out. Now, the next thing to plan is who will be carrying the wine?
Back country skiing on The Rolling Grounds, Kosciuszko National Park
56 | BWA June 2018
Pasta Puttanesca
Alone this meal is a hearty dish, but it also entitles you to a conversation piece about the name "puttanesca". The name I believe roughly translates to "lady of the night" or more colourfully known as either the Whore's pasta, tart’s pasta or even prostitute pasta, take your pick. So, who will start the conversation about this I wonder? Either way, this dish filled with olives, anchovies, capers and a few other bits and pieces like tomato and a bit of chilli and garlic. It will give your taste buds a real treat. I wonder what the history of this dish is, I better find out.
At home preparationLabel the bags and place all ingredients into the allocated bags. Copy or print Method at camp and keep together with the bags.
Method at campIn a pot add 2 cups of water and bring to the boil, then add Bag 1 (pasta mix). Bring back to the boil and then simmer for 5 to 12 minutes *(see Hints). After the cooking time of the pasta, take the pot off the heat and drain out half of the water into a bowl, keep aside for now (you may want to use the water for more sauce later). Put the pot back on the heat and add Bag 2 (herb mix), Bag 3 (olive mix) (and sun dried tomato for the vegetarian option) and the tomato paste stirring through. Cook for about 1 to 2 minutes. If you want more sauce add some of the water from the bowl, stir through, or if you think the sauce is thick enough, discard the water from the bowl. Serve.
Hints*Note the cooking time of the pasta, it varies from 5 to 12 minutes, depending on the type. Try finding pasta with a short cooking time. Dried capers are available online through Tastebom. Otherwise capers in brine can be used, just pack them in a bag with the anchovies.
Bag 1 (pasta mix)
Pasta
100 grams *(see Hints)
Dried capers
1 Tbsp
3 grams
Bag 2 (herb mix)
Fried shallots
2 Tbsp
12 grams
Brown sugar
1 tsp
5 grams
Dried basil
1 tsp
1 gram
Dried parsley
1 tsp
1 gram
Dried onion
1/8 tsp
1 gram
Dried garlic
1/8 tsp
1 gram
Dried chilli
few pinches
Salt, pepper
few pinches
Bag 3 (olive mix)
Dried olives
6 each
6 grams
Anchovies
3 each
4.5 grams
Tomato paste (Keep separate) - 25 grams
Water - 2 cups for preparation
Vegetarian option - Bag 1 (vegetable mix)(Keep separate)
Sun dried tomatoes
2 each
10 grams
BWA June 2018 | 57
Falafel Mash and Gravy
This dish is just soul food, well I think so anyway. Falafels are high in protein, carbs, iron, zinc and other minerals from the chickpeas. It is just what we need after a big day of skiing. Okay so just a bit of trivia from Wikipedia for you, and to give you another conversation piece, the current record for largest falafel ball weighs in at 74.75 kg. Now that is a big ball … Something to think about anyway, mmm I wonder how many people got fed off that one falafel ball. This dish also comes with an alternative, if you don’t want the mash and gravy take some pita bread and hummus, it is just as tasty. This dish has it all don’t you think!
At home preparationLabel the bags and place all ingredients into the allocated bags and container. Copy or print Method at camp and keep together with the bags.
Method at campIn a bowl add the contents of Bag 1 (falafel mix) and add ½ cup of water, slowly mixing through to form a firm paste, then roll into quenelles with a spoon, keep aside for now. Place the contents of Bag 2 (mash mix) in a bowl, and set aside. Add ½ cup of water to a pot, and put aside to boil later. In another pot, place the contents of Bag 3 (gravy) and slowly mix through ½ cup of water, stirring constantly to make a paste. Put a pan on the heat, add some olive oil and fry the falafels for about 2 to 3 minutes on either side until crispy and golden brown. Take off the heat when ready and cover to keep warm. Put the gravy on the heat and cook for about 3 minutes or until it thickens then take off the heat. Then to the stove, add the pot of water to the heat, bring to the boil and then stir through the mash mix. Place the falafels over the mash and pour the gravy over the falafels.
HintsThis mix makes about 4 or 5 falafels. This dish is a bit fiddly to make but it is worth it sometimes for a feast. Make it with friends.
Bag 1 (falafel mix)
Falafel mix
3/4 cup
140 grams
Bag 2 (mash mix)
Instant mash potato
¼ cup
25 grams
Dried chives
1 tsp
1 gram
Dried onion
1/8 tsp
1 gram
Dried garlic
1/8 tsp
1 gram
Bag 3 (gravy)
Gravy powder
2 Tbsp
36 grams
Onion flakes
1/8 tsp
1 gram
Garlic flakes
1/8 tsp
1 gram
Container
Olive oil
2 Tbsp
30 grams
Water
Water for falafels
½ cup
Water for mash
½ cup
Water for gravy
¾ cup
To read more about the author or find more delicious recipes check xtremegourmet.com
58 | BWA June 2018