T&T's favourite camp recipes
When I'm planning a trip of more than one night, after considering what gear I'll take I am always forced to turn my mind to provisions. I don't know about you but I find this a bit of a chore. You see for me, food is little more than nutrition, fuel to keep my body going and stop me from freezing at night. Cooking and eating is a process I want to be over as soon as possible so I can read, sleep or chat, or just so that I can walk/ride/paddle for longer that day.
And yet I know I'm in the wrong. I know that, given the several hours between stopping walking and sleeping, I could be making extravagant multi-course meals that weigh little and taste delicious. I should be experimenting with stews, pizzas and desserts, when I usually just resort to packets of freeze-dried food or that old standby - pasta & sauce. After all, cooking is a fun way to spend the evening (unless it's pouring with rain). You can be inventive; you can introduce some variety on a week-long trek; you can share recipes.
And so I asked around the staff for their favourite hiking recipes and I'd like to share them with you. Next time you're planning an overnighter, try one of them out and let us know how it went. Enjoy:
Sophie's Light to Carry Outdoor Polenta Mix
Ingredients:
For the polenta mix:
- ½ cup of polenta
Two generous spoons of milk powder (pro tip: go for the slightly more expensive Devondale one! It tastes much nicer than the homebrand options, and seems to dissolve in water much better)
- 2 spoons of parmesan cheese powder
- 2 teaspoons of salt
- 2 teaspoons of dried rosemary and /or sage
Extra things you will need:
- freeze dried veggies (I love the beans from Campers pantry! Freeze dried peas are a great option too)
- To top: Good old salami/ tasty smoked salmon/ or as a delicious veggo option try to mix walnuts, sliced dates and seaweed (make sure you rehydrate the latter).
- Some extra parmesan cheese for serving (optional)
Pre-trip preparation:
Before heading out, mix all of the polenta ingredients together and store in a Ziplock bag.
Come to T&T to find your favourite freeze dried vegetables.
At camp:
Step one:
Add the polenta mix and the vegetables to your camping pot. Add water (+/- 2 cups), steer, and bring to the boil. When boiling, let it simmer for several minutes until everything is soft. If you have a powerful Jetboil/ MSR Reactor I tend to turn off the heat completely once boiling, let it sit for several minutes, and then reheat the mixture once soft, so it doesn’t get a chance to burn.
Step two:
When done: Serve with your favourite meat/fish/vego option and sprinkle with left over parmesan cheese and some fresh mountain air.
Jemima's Bangin' Bacon Gnocci
Jemima's Bangin' Bacon Gnocchi
Ingredients:
Bacon cut up into pieces
Baby gnocchi
A garlic clove crushed
Mushrooms sliced
Butter
Recipe:
Put everything in a pan and fry it up. Cover in Parmesan and herbs and devour - OMMMNOMNOMNOM
'Currawong' Couscous a la Elin
Ingredients:
3 cloves of garlic (I like to bring fresh garlic since it doesn't take a lot of space but powder will do!)
a splash of olive oil or water for frying
1 tsp of cumin
1 dl of red split lentils
2 dl of couscous
salt and pepper to taste
one generous handful of almonds
a handful of raisins
Method:
Chop up the garlic and add it to a warm pan with some oil (if there was space for that in the bag) or just a splash of water. Add the cumin and fry until the garlic softens. Add some red lentils and and about the same amount of water and let them simmer until soft. Season with salt and pepper. Empty the lentils onto a plate and add fresh water to the pot, about 3 dl. Bring to a boil. Remove the pot from the flame and add the couscous and some salt to the water, cover and leave for about 5 minutes. Give the couscous a good stir with a fork, add the lentils and mix together with almonds and raisins. A nutritious and flavorful meal - done!
Claire's Nouvelle Frittata
Claire's Nouvelle Frittata
Servings: 1 person
Cooking time: 15 min
Cooking utensils: frying pan
Ingredients:
6 tablespoons dehydrated eggs
1 tablespoon full cream milk powder
2 tablespoons chopped sun-dried tomatoes
1 tablespoon freeze-dried grated cheddar cheese or similar
20g chorizo (or boost of cheese for a vegetarian option)
1 shallot or small onion
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon olive oil
Salt
Pepper
At home:
Mix powdered eggs, milk, tomatoes and dried herbs in a zip-lock bag.
Pack other ingredients separately.
At camp:
Add cheese to the egg mixture,
Add 3/4 cup water and beat well with a fork.
Season to taste with salt and pepper and set aside.
Pour olive oil in the frying pan.
Chop shallot, slice chorizo and pour into the pan; cook until shallots are soft.
Fold over the beaten egg mixture and cover with a lid. Reduce heat to low.
Continue to cook until center of frittata is set, about 10 minutes.
Consume with gusto.
Dan's Mate's Cake in a Cup.
Ingredients:
A packet of Chocolate Mug Cake mix from the supermarket, e.g. White Wings Cake in a Cup
Milk Powder (optional)
Water
Equipment:
A stove with simmer control
silicone cupcake molds
A light (can be home-made) trivet, two inches tall, that fits in the bottom of your cooking pot.
Method:
Mix the cake mix with the milk powder and water to the right consistency and spork into the cupcake molds. Place the trivet in about an inch of boiling water and place the cupcakes on the trivet. Cover and continue boiling for 10 or so minutes until the cake mix hardens into, well, cake. Top off with choc drops if you like. Yummy.
Dan's Mate's Cake in a Cup
Sean's Clif Bar Smores
These are traditionally made with Graham Crackers but those aren't available in Australia so I found a substitute.
1) Unwrap two Clif bars (any flavour)
2) Melt marshmallows over camp fire until nice and squishy
3) Break off some squares of Cadbury's Old Gold chocolate and place on bottom Clif Bar
4) Layer on melted marshmallow and top off with second Clif Bar
5) Consume while smiling and slip into hyperglycemic coma.
Thanks for reading. Let's us know how you got on in the comments!