Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Monday, 14 April 2014

Tramping Food: Eating like an ANZAC

A meal idea: ANZAC Trench Stew


When I first joined the Army back in the late 1980's we were still supplied with food very similar to that used by ANZAC soldiers in the First World War. Among other items we had cans of "wet" food such as meat and vegetable stew, spaghetti and meat balls, corned beef, and beans and franks.


I came across a recipe recently that was an exact copy of one of the meals we commonly used to make for ourselves while out in the "field". This recipe dates from 1915, and was in a book I am reading about the Great War.

Troops about to tuck into Rations, Field, Chicken x 1....

 It had obviously been passed down through generations of soldiers from the Great War up to the 1980's. Sadly gone now, Kiwi troopers now eat from Meals Rarely Eaten (MRE) style retort pouches....

Anyway, here it is:

The Trench stew as cooked...yummy!

Finest Trench stew

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Number of servings: 3 - 4
Serving suggestions: For authenticity, allow to cool and serve with a cup of ice cold stewed tea while 5.9" 'Wizz Bangs' explode around you.....(mud, stench and fly swarms optional)


Modern version of canned Corned Beef

WW1 period Beef and Vegetable stew can


Ingredients:
  • 1 turnip (or parsnip/potato, whatever you can find on a local farm)
  • 2 carrots
  • Small tin corned beef (Palm brand is the best)
  • ¼ stock cube (beef/chicken/vegetable)
  • one or two biscuits (optional: WW1 Army biscuits were so hard you had to break them up with a stone or the butt of your rifle. They were a cross between a digestive biscuit and a cracker)
  • 1 pint of water (that's about 300 mls)
  • Dried onions, Tobasco sauce, tomato sauce and salt and pepper to taste (all modern additives)

Typical Great War field rations, those white things are hard tack biscuits...

Cooking Method
  1. Put the water on to boil
  2. Slice up the turnip and carrot
  3. Add to the boiling water
  4. Add the stock and stir then leave for 10 minutes
  5. Mash up corned beef and add to the mixture
  6. Add the biscuits and stir (optional)
Give it a try, it is actually very tasty!

Wednesday, 11 September 2013

Tramping Food: Freezer bag cooking, trail food made simple by Sarah Svien


Tramping food... Freezer Bag Cookery: Sarah Svien

I am always looking for ways to increase the variety and taste of the food I eat while tramping. My general pattern is too take fresh food for the first day or two (steak... yum, yum!) and then rely on dried or freeze dried meals for the remainder of the trip. 
 
Freezer bag cookery by Sarah Svien


Freezer bag cooking : trail food made simple, by Sarah Svien is the title of a book I am currently reading, The book is a collection of quick cook hiking food recipes which are made by adding water to various ingredients. There are recipes for all three meals plus snack and dessert ideas.

The author suggests Asian food markets as a source of ingredients, a recent visit found the following items;
  • dried fish (shrimp/white fish/prawns)
  • dried rice/noodles
  • udon meals
  • dried mushrooms/vegetables/onion/shallots
  • pasta, cous cous, instant mashed potato
  • freeze dried meat (pork/beef)
  • soups, miso, pickles etc
.
With these and other items like fresh vegetables, tinned fish/chicken, bouillon cubes, spices and herbs many tasty meals can be made.

A simple cous cous meal...


A tramping food recipe from the book to try


Here is an example of one of the recipes, this is;

Herbed Tomato Rice

Ingredients
1cinstant rice
1⁄4cfreeze-dried corn
1⁄4csun-dried tomatoes
1Tdiced dried onion
1 1⁄2tlower sodium beef or chicken bouillon
1tgranulated garlic
1⁄4tdried oregano
1Tolive oil
200gm
cheddar cheese

Notes

Find in the cheese sticks in the dairy aisle near the string cheese. Sun-dried tomatoes can be found in the produce department of most grocery stores, dried onion in the spice aisle.

Instructions

At home:
Pack the rice through oregano into a quart freezer bag. Tuck the oil and cheese in with the bag.

In camp:
Freezer Bag Cookery (FBC) method:

Add 1 1/2 cups near boiling water and the oil to the dry ingredients in a quart freezer bag. Seal tightly and tuck in a freezer bag cozy to insulate for 15 minutes.

One pot method:
Bring 1 1/2 cups water and the oil to a boil, add in the dry ingredients. Take off the heat and cover tightly. Let sit for 15 minutes (in cooler temperatures or at altitude use a pot cozy to retain heat).
Dice up the cheese and fold in.