We’ve been on the road for just under a week, yet it feels like more. We’ve seen some spectacular coastlines – Lake Ainsworth at Lennox Head, and some very special camping spots at Bundjalung and Yuraygir national parks in northern New South Wales. And some magnificent whale sightings too, including one humpback continuously beating its fluke into the water. It’s taken til about now to start to breathe out and forget about work. And start dreaming again – literally. I’m loving the simple stuff – open fires, cold sand, coastal heathlands, being present for dawns and dusks… and of course the stars.
We ate this for lunch at Lake Arragan in Yuraygir National Park, sun beating down and the surf crashing below us. Served simply with rye-barley sourdough (made before we left) and marinated mussels. It’s the kind of thing I would make for an impromptu picnic, or quick weekend lunch. It hit the spot for something fresh, crunchy and summery after two cold nights of billy-can tuna pasta!
So for what it’s worth, a few tips gleaned thus far for camping food – not that I claim any expertise, having already disintegrated potatoes (disintegratoes, anyone?) in the coals. Carrots and cabbage are hardy and travel well, making a base for coleslaw, which is great for lunches or served with fish or over jacket potatoes for dinner. (More ‘slaw ideas below in the recipe preamble.) We’ve seen lots of wild growing warrigal greens, which will solve the problem of greens not keeping very long in an esky, though obviously won’t be taking these in national parks! Couscous makes a super quick and easy filler: boil water in a billy and pour over a bowl of couscous, placing a plate over the bowl. Wait five minutes for the water to absorb, and serve. Or thicken up a billycan stew or soup by adding a handful of couscous during the last few minutes of cooking.
We’ll be on the road for another few weeks, tracing the coast south, so hope to share more food and photos as we go. Am also hoping to set up a photoblog for all the non-food photos I’m taking – more on this soon.
Any greens would work well here – I used brocolli, slicing both florets and stems. Mint and coriander would work well too. You could also mix up a simple dressing, using equal parts lime or lemon juice, fish sauce and sugar. No need to use castor – try raw or palm sugar. I like to mix the dressing by shaking vigorously in a small jar or container – it helps the sugar dissolve and makes storing leftovers easy. Or add some sweet chilli sauce, peanuts or cashews. You could also bulk this up to become a main meal by adding vermicelli (rice noodles), or chicken. Lots of scope to play.
1/8 or less red cabbage, finely sliced
2 medium carrots, finely sliced
1/3 head of brocolli, finely sliced
1/3 medium red capsicum, finely sliced
juice of one lime
salt and pepper to taste
Slice and mix all ingredients. If you’re prepping this outdoors, you could mix the salad in the container you plan to store any leftovers in (saves on washing up). Dress with lime juice, or your preferred dressing (see suggestion above), and season lightly.
Serves 2-3.
This sounds lovely Sam and so is the blog on your holiday – enjoy! How did you ‘do’ the disintegratoes? What a beautiful name.
Thanks F. Relic… hehe, the destructions for disintegratoes are simple: leave them in the coals FAR too long and way too close to the flames. Open foil and throw away. Serves 0.
K cooked jacket spuds in foil last night and they were spot on.
Thank you so much, I love to read about other vegansas it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but I’m sure another can’t hurt!! I did manage to find a good lentil recipe here, but I’ll be sure to try yours too. Thanks!
I am eating this as I type – it’s delicious! I love the crunchiness of it, it’s so fresh! I soaked the broccoli in hot water for 2 minutes just to soften it a little and added some cooked chicken that I had marinated in a little sweet chilli.
Hi Megan – glad you liked it, thanks for reporting back on the chicken in sweet chilli! S