Mackerel
&
The weight factor is offset by using less water
and fuel – although on some portages,
particularly one last year over the isthmus of
Cap Ferrat with a steep uphill haul of 500m in
the full strength of the sun, I would have
cheerfully sat by the curb and eaten it all had it
not been for the traffic!
Another must is a small container of spices and herbs
etc. to add your own note and lift your meal. Consider
a few stock cubes, black peppercorns, bay leaves, star
anise, tubes of coriander and basil puree, dried dill,
paprika, garlic and a chilli etc.
Tasty food is good for the morale particularly after a
cold wet and windy paddle – in these circumstances
a communal meal is a good idea. It is quite a
challenge to successfully combine the ingredients
into something palatable that does not look like
army surplus paint or Cordon Bleagh! I also bag up
portions of Muesli and add milk powder, so you
simply add water to your breakfast!
A favourite meal is to empty a tin of anchovies with
the oil into a pan, add some chopped garlic to gently
colour, add sliced red, orange and yellow peppers,
aubergines and courgettes. When softened add
tomatoes or tomato paste and water, rosemary or
basil, black pepper simmer gently – great with fresh
bread, fish or steak, rice, pasta – add some tapenade
and capers, mush the peppers and you have the
sauce for pasta alla puttenesca!
Wine is removed from the boxes with the foil bladder
stowed under the airbags: red in the stern and white in
the bows.The addition of rosé last year caused
problems with trim but that was soon sorted out!
A Chorizo type hard sausage is useful, chop them on a
small or cut down chopping board, sweat the sausage in
a pan to release the paprika flavoured oil in which you
can fry off onions and peppers then add beans for a
Spanish style meal or use oil to fry and add a chopped
dry sausage like Kabanos to flavour or just to snack on.
I always take two small BBQ trays stowed in several bin
bags, ideal for beach cooking or on a bed of stones.
Good fish to BBQ are oily ones like Mackerel, Herrings,
Pilchards and Sardines. Add flavour by putting rosemary
on the fire or adding wild fennel. Other fish can be
wrapped in foil, the body cavity filled with herbs with
some white wine added and baked on the BBQ.You
could bury it in the dying embers of your fire and cover
with charcoal, ready when the fish is opaque and you
can easily pull the fins away.
Shellfish are a problem unless you’re certain of the
water quality and it’s safer to cook them placing the
oyster shells on the embers and eating when they open
– make sure they are closed firmly before you do this.
Samphire/Glasswort is a great partner for fish – add to
your foil parcel for a very special dish. Again check
water quality before picking, the best ones are those
that are washed by the tide.When picking take a few
and move on rather than clearing an area.
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