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Lipsmacking Backpacking

44 45 Vegetables cut into bite size chunks, Oil Fat, Salt Pepper, Skewers soaked in water, MeatFish optional Vegetables were made to be skewered. A plain vegetable kebab can be made from anything, mushrooms, tomatoes, onions, courgettes. The principle is to cut them into chunks or wedges and put some oil or fat on them if you have it. If you add some root or banana it should have been parboiled for a short while first. Meat should have, if possible, been marinated see p. 33 so that it becomes more tender. A sweet and sour kebab, asking to be served on a bed of plain rice, can be made from a peppers preferably green and yellow, quartered tomato, cauliflower or broccoli and pineapple. You can brush them with some oil, lemon and, if you have them, honey and chilli sauce. They will need about ten minutes or so to cook. You can enhance the flavours of things on your skewer by wrapping them in something aromatic, say mint or basil whatever is to hand. Onion, Garlic optional but nice, Cooked pulses mashed with a fork if needed, finely chopped Mushrooms about twice as much as the onions and garlic, Flour The principle for a vegetable pattie is the same as for a potato pattie get something arranged into a burger shape and either fry it or put it on the barbecue. Fry the onion and garlic in your pot until they have softened, add some spices if you have them and fry for another minute. Add the chopped mushrooms and cook for about five more minutes. Take the pot off the heat and let it cool or transfer the mixture to a big bowl if you have one. Add the pulses handful by handful mixing with your fingers. Keep adding until the mixture reaches a consistency where you can make it into a patty shape. Put some flour on your hands and make the patties. Smear on some oil or fat and fry them for 8 to 10 minutes, turning once, or carefully put them on the barbecue for the same amount of time. You can replace the mushrooms with any chopped vegetable you like but remember, if the mixture is too wet, mix in some flour to dry it up. Vegetables cut into thin pieces, OilFat just a little, Salt Pepper, Meat cut into thin strips or fish optional Take a selection of vegetables, say carrots, mushrooms, greens, courgettes and slice them thinly. Heat up some oil or fat in a pan add some ginger or lemongrass or anything aromatic if you have it and add your vegetables all in one go, stir gently, making sure that nothing catches for about five minutes. You wont have a wok with you, so youll need to keep things moving to stop them from burning. Serve as it is, with salt and pepper or a squidge of citrus. You could add some cooked rice, thinly sliced meat but brown it before stirring in the vegetables, or cooked fish if you like. You can pour honey over vegetables too if you like. Vegetables, Garlic optional but makes a big difference, OilFat, Salt Pepper Skewered vegetables do lose some of their juices. You can avoid this by chopping the vegetables as if to be skewered and putting them in your pot to form a single layer. Dribble a bit of oil over everything, add some salt and pepper and lots of squashed garlic cloves and leave on the barbecue or stove, stirring once in a while to make sure nothing sticks, for about 25 minutes or till are starting to get a lovely char on the outside. The vegetables you will buy as a backpacker will tend to have been produced locally and nonintensively. Make the most of it. Youll find that they have much more flavour than those at home, and will often not need to be cooked at all. Munch on a carrot, courgette or tomato as you walk, dont overlook garlic cloves either. Just make sure you wash them first.
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