by Son of a Beach » Mon 25 Mar, 2019 3:05 pm
One of my go-to meals for occasions like this is...
Start with:
Cheese/salami platter
Soup:
Home-dried pumpkin OR tomato soup - these rehydrate almost instantly
(put the dried soup in a blender before packing it to end up with a powder that rehydrates almost instantly - add a little arrowroot or corn flour to make sure it thickens up nicely when rehydrated)
For mains:
Scotch fillet steak (pack frozen, it can last for a while)
Onion & mushrooms fried in butter
Mashed potato with garlic and horseradish cream (based on dried potato flakes from whole food shop, or garlic deb from supermarket)
Fresh snow peas on the side (these will keep for a few days) - nothing like having something crispy and fresh when out bush for a few days
For dessert:
Apple crumble with UHT cream
(dried apple diced and simmered in small amount of water for a few minutes, then sprinkle crushed biscuits on top - ginger snaps are good, or home-made anzacs)
Notes:
The apple can take some time to rehydrate, so cut it finely to get it done quicker.
Because the starter and soup take no time at all, it means that people can start their gourmet meal while the main course is cooking.
For steak, you will need a decent sized frypan (Trangia pan will do two large scotch fillets, or three small ones). You will need a second stove/pan for the onions/mushrooms.
Mushrooms MUST be cooked in butter. Any other oil is a waste, in my opinion. Since you're bringing butter for the mushies, you may as well cook the steak in butter too - it will also taste better that way. Why not add some to the mashed potatos as well, while you're adding in the horseradish cream.