Lipsmacking Backpacking

About to leave for an overseas adventure...thought of everything rucksack, mosquito net, first aid, camera, and swiss army knife...but have you remembered the most important thing of all what are you going to eat Now with Marks new book, wherever you find yourself, youll be able to rustle up mouthwatering and nutritious meals from local ingredients in no time.

• LipsmackinG BackPackinG by Mark Pallis First published 2007 Mark Pallis 2007 Published by Wooden
• This book is dedicated to Mum and Dad, to whom I owe my love of cooking and of writing. Special tha
• 1 Backpacking is all about adventure and new experiences doing things you wouldnt normally do, tryin
• 2 3 I put these questions to the back of my mind, put my peanut butter sandwich down, and watched as
• 4 5 Basically, all you need is an excellent knife, a pot or two and something to cook on. The pot i
• 6 7 What we cook on makes a big difference to our experience gas stoves are quick and efficient, gr
• 8 9 Wherever you go, whoever you are, whatever you eat, there are really only five ways of cooking c
• 10 11 So, weve got our kit, weve got our techniques lets get cooking. But where to start Theres a
• 12 13 As for all staples, the main way of cooking roots is in water, normally lightly salted but do
• 14 15 Root The simplest way of cooking a root on the barbecue is to pierce it once deeply, wrap it i
• 16 17 Although they may look simply like unripe bananas, green bananas, plantain or matoke, as they
• 18 19 Big, small, or powdered, grains are a backpacker s friend. Even the biggest kind of grain, ri
• 20 21 Onion, Rice, OilMargarineButterFat, Water stock cubestock you need about twice as much wat
• 22 23 Cous cous, Water, Knob of butter or splodge of oil if there is some Cous Cous can be cooked
• 24 25 Pulses, I confess, isnt really a word that gets your mouth watering or your pulse racing, for
• 26 27 Cooking meat or fish is sometimes seen as prohibitively difficult we worry that we wont cook
• 28 29 If the fish has scales youll know because you get left with scales on your hands when you pick
• 30 31 Shellfish, Skewers Dont be surprised when you buy some prawns and they are greyish blue and n
• 32 33 Lobsters should be dropped head first, alive, into a pot of furiously boiling, salted water wi
• 34 35 You know what Im going to say, dont you Cooking meat is easy. The basic idea is, as always,
• 36 37 Meat, Oilfatbuttermargarine Prepare the meat. Put it in hot oil and fry it until it s done.
• 38 39 Egg, Water Put the egg in a pot of cold water. Bring it to the boil and cook for around ten
• 40 41 There is something about sauces and soups that is really comforting. Its a homely, warming th
• 42 43 The colour, texture and flavours are what make vegetables great. Making a fabulous meal is re
• 44 45 Vegetables cut into bite size chunks, Oil Fat, Salt Pepper, Skewers soaked in water, Me
• 46 47 That means anything green and leafy Boiled greens just taste foul. Dont do it. They can be f
• 48 49 The dictionary calls a salad a cold mixture of usu. raw vegetables, often with a dressing. W
• 50 51 Soft fruit, Soft vegetables, Citrus, Salt and pepper Cut your soft vegetables like mushroom
• 52 53 Im a pudding maniac. Cant get enough. One of the highlights for me of going travelling is to
• 54 55 Rice white and not long grain , Water, Milk, Sugar to taste, Saffron optional, Cardamom
• 56 57
• 58