I haven't looked at this forum scection B4 but I saw such good stuff here that I thought that I should contribute ...
On a recent 'time out' solo trip with my kayak to Wivenhoe Dam I put together this evening meal ...
Entree ..
Fresh caught redclaw .... In just enought water (out of the dam) to cover them .. rather generously salted plus a good quantity of crushed dill seeds. Left to boil for a bit & then plonk the redclaw in. As soon as they coloured .. take them out & put aside in alfoil with a bit more dill seeds.
Main..
Greens .. 4 stalks of asparagus with a tiny bit of olive oil & fresh ground salt & lots of pepper, in an alfoil 'bon bon' shape wrap. Cooked on a slow part of the fire for a short time.
Extra Veges .. half a cob of corn in alfoil 'bon bon' parcel with a bit of oil & wholegrain mustard. Cook as long as you like .. hard to stuff up corn .. as long as U keep turning it.
Cheese .. a 4"x2" piece of Haloumi lightly grilled just B4 serving.
Sauce1 .. warmed packet of bernaise sauce to go over the asparagus resting on the cheese.
Steak Sauce 2 .. Half a tin of chopped tomatoes mixed with a stick of chopped & softened cellery and half an onion also roughly chopped, a bit of crushed garlic & a good bit of my chillie jam. Heat till boling.
Steak .. Rump of course because of its big flavour. Just medium rare ... After the first turn .. liberally coat upside with my special chilli jam.
To Serve ... Place steak on left over orange damper, smother with the Steak Sauce, place the asparagus on the haulomi & pour on a little bit of the bernaise sauce. (The aluminum 'bon bons' disgourge their contents just like xmas bon bons without burning fingers or mssy unwrapping).
The key of course is to keep the flies out of the bottle of red, during preparation & the meal .. In this case a SA Annes' Lane Shiraz. And then most importantly send photos of your evening meal to all those unfortunates back in the suburbs.
On a recent 'time out' solo trip with my kayak to Wivenhoe Dam I put together this evening meal ...
Entree ..
Fresh caught redclaw .... In just enought water (out of the dam) to cover them .. rather generously salted plus a good quantity of crushed dill seeds. Left to boil for a bit & then plonk the redclaw in. As soon as they coloured .. take them out & put aside in alfoil with a bit more dill seeds.
Main..
Greens .. 4 stalks of asparagus with a tiny bit of olive oil & fresh ground salt & lots of pepper, in an alfoil 'bon bon' shape wrap. Cooked on a slow part of the fire for a short time.
Extra Veges .. half a cob of corn in alfoil 'bon bon' parcel with a bit of oil & wholegrain mustard. Cook as long as you like .. hard to stuff up corn .. as long as U keep turning it.
Cheese .. a 4"x2" piece of Haloumi lightly grilled just B4 serving.
Sauce1 .. warmed packet of bernaise sauce to go over the asparagus resting on the cheese.
Steak Sauce 2 .. Half a tin of chopped tomatoes mixed with a stick of chopped & softened cellery and half an onion also roughly chopped, a bit of crushed garlic & a good bit of my chillie jam. Heat till boling.
Steak .. Rump of course because of its big flavour. Just medium rare ... After the first turn .. liberally coat upside with my special chilli jam.
To Serve ... Place steak on left over orange damper, smother with the Steak Sauce, place the asparagus on the haulomi & pour on a little bit of the bernaise sauce.
(The aluminum 'bon bons' disgourge their contents just like xmas bon bons without burning fingers or mssy unwrapping).
The key of course is to keep the flies out of the bottle of red, during preparation & the meal .. In this case a SA Annes' Lane Shiraz.
And then most importantly send photos of your evening meal to all those unfortunates back in the suburbs.
Sweets .. Port & left over Shiraz!!!
Wow Cupie, that looks amazing mate and sounds delicious to boot, thanks.
Wow!! won't be solo next time Cupie.
I'm coming.
Johnw