We
went camping awhile back. We packed up our tiny tent and took ourselves out of
Sydney, to the Basin campground in Ku-Ring-Gai National Park, deep in the
Northern Beaches. The campsite sits on a large, flat, sandy plateau surrounded
by the Pittwater river. The only way to get there is by the local ferry, or by
a hefty bush walk. We took the ferry, a beautiful old boat with an open top
level, where you can chug along slowly, take in the sunshine and inhale the
deep eucalyptus air.
As
luck would have it, we had beautiful sunny days on either side of the weekend
but for that one night we got rain. We set up our tent with the local wild
wallabies hopping around, happily watching us struggle in the drizzle. We made
pasta on our new camping stove, waded in the big river and at night sat on the
rocks under the stars, enamel mugs full of red wine and played cards.
We
decided to make a little film of the dinner we made. Think of it as Nigella
goes Bush, minus the kilos of butter and cleavage, and with a few roos added in
the mix. Although it started pouring mid-way through dinner...and we had no
chairs...and no blankets, we sure did have some rainy fun.
This
recipe also signals the premier of my first ever recipe video, uploaded onto my
Youtube Channel. Have a look below and tell me what you think! I'm hoping to do
some more video recipes soon, and who knows what little animal will feature in
the next one...
Sardine Spaghetti (Puttanesca)
Serves 2 hungry campers
1/2 a red onion
2 cloves of garlic
1 tin of sardines, in olive oil
2 tablespoons olive oil
1 tin of tomatoes
1 tablespoon of capers
Big handful of fresh parsley, roughly chopped
Juice of 1 lemon
1 tablespoon dried chilli flakes
200g dried spaghetti
Salt and pepper
Whack some oil in a pan, get the onion and garlic frying off. In the
meantime, put the dried spaghetti into a saucepan of boiling water.
Once the onions are soft, add the sardines and the tinned tomatoes. Let
simmer while the pasta cooks.
Once the spaghetti is cooked, drain and add to the sauce along with the
parsley and capers. Finish it all off with some lemon juice, chilli flakes, and
salt and pepper. Serve with a plastic cup of Italiano red.
No comments:
Post a Comment