We have now been calling Tobermorey home for five weeks. Time has flown and we haven’t really stopped for air until this weekend. The time has come where we are moving next door (over a 100km away) to Tarlton Downs for a few weeks. It is sad to leave Tobermorey behind especially now that I am becoming fast friends with Donkey and Bambi (my baby poddy).
Variety is the spice of life so a change is always welcomed by us and our gypsy lifestyle. As I write this we are enjoying a nice weekend break in Alice Springs. There is no real purpose to our stay and that is always the most rewarding. We have spent most of our stay so far doing sweet nothing at all and catching up on much-needed sleep. The plan is to restock on a few bits and pieces and just chill out and relax and head back to work refreshed. It is funny I am already missing the day-to-day back at Tobermorey and I’m sure Tarlton will be just as good if not better. I’m actually missing being in the kitchen and am looking forward to trying out some new recipes and cooking inventions when we get back to it. One thing I will miss is my dear scurry maid, (Mrs Boss), Gretchen she has been a god-send to me and has helped me out of many a kitchen nightmare. She has gone home for a few weeks so will hopefully be back by the time we are back to Tobermorey. Ms Margie will hopefully returning soon I miss her like crazy. Shaun and I are so lucky to have such amazing and down to earth bosses. People are what make the experience and we hit the jackpot there as we work with some of the best.
On a side note we found the best bookshop ever today! What a little treasure. http://www.redkangaroobooks.com/ It held the widest ever selection of Australian Literature I have ever seen. I could have stayed in there all day. Make sure you check it out next time you’re in Alice.
One of my favourite Sunday dinners is Lamb Shanks of any style. Moroccan style though takes them to a whole new level. Delicious!
And it’s so simple and easy while camping.
Brown the Shanks in a fry pan and transfer to slow cooker, camp oven or crock pot. In the fry pan fry off some squashed garlic, chopped onion and then add canned tomatoes, Moroccan mixed spice and beef stock and transfer mixture to lamb shanks.Place on coals if using camp oven or in the oven if using the crock pot. Cook for 1 and then add drained chickpeas. After a further 1/2 an hour add some spinach leaves.
When the meat falls away from the bone it is ready to serve. You can serve with either mashed potato, polenta or cous cous (pictured) I served this one with a spiced cous cous with currants and coriander. Simply prepare the cous cous in chicken stock, drain and stir though Moroccan spice, chilli powder, fresh coriander and currants.
Now that is starting to get a bit chilly it’s nice to have a sweet treat that warms you from the inside out. I love golden syrup it’s flavour is delicious and moorish. I normally have it on fresh damper or scones but my love of golden syrup led me to experiment with different recipes and I thought I would share one of my favourite golden syrup pudding.
Golden Syrup Pudding is steamed pudding using saucepan half filled with water and pudding bowl placed on top. You combine the makings for a basic vanilla cake; eggs, SR Flour, butter, milk, sugar and vanilla essence. (or to cheat you can buy a packet mix vanilla cake) Line the pudding bowl thick with golden syrup and pour in cake mixture. Steam for 35 mins or until skewer can be taken out clean. The perfect warm dessert for those winter nights camped out under the stars. You can serve with ice-cream or cream. Can be kept for morning tea the next day if it’s isn’t all eaten at once.
One of my favourite things while living on the road is the fact that normal, mundane chores don’t feel like mundane chores, in fact most of the time it’s a novelty or even a tonne of fun. For example, hanging out clothes in the middle of the Simpson Desert on a rope strung between two trees or in a caravan park with a back drop of King’s Canyon.
Hanging out with a view is so not a chore.
Cooking dinner under 5 million stars is so much better than cooking dinner a kitchen. We find we eat so much heartier and healthier while on the road. I think it is because you have to plan meals and groceries in advance. When you are in the middle of nowhere you can’t just pop out and get an ingredient you have forgotten.
We have to eat more filling meals while on the road as our days are full of hiking and exploring. We need the stamina to make it through each exciting, new day.
My secret weapon for cooking while travelling is our traditional camp oven. Whenever we can have a camp fire we use the camp oven for tea. Everything tastes so much better in the camp oven. There is something about cooking on hot coals. Yum
Our favourite camp dinners include:
Beef & Vege Stew
Chilli Con Carne
Camp Oven Pizza
The other important piece of cooking equipment we have is the griddle that sits over the burners of our gas stove. We use this as a BBQ which makes for simple dinners after long days on the road. We normally have steak with salad or vegetables. We will be including photographs of our meals and recipes to share on the blog going forward.