Comfort food for camping

BY ANNETTE TAYLOR

What a kitchen. Stainless steel benches all around, roomy double sinks, and a commercial oven the size of a small pony.

Better yet, if you stooped low and peered through the window you could see a mournful takahe chick, shamelessly begging for food, anything considered.

Knowing that the ranger's house was just up the hill, we reluctantly obeyed the request not to feed the birds, even when their lower beaks trembled.

We were staying the night on Tiritiri Matangi Island, based in what is known as the bunkhouse.

Although we'd been on the island a few times in past years, this was the first overnighter and we were looking forward to a nocturnal stroll to meet some of its rarer residents, such as the little spotted kiwi.

A tuatara or two might be nice, as well.

We'd been good and had brought with us bits of red cellophane to put over our torches; the idea is it is less alarming to the wildlife.

But first we need to brace ourselves with a sustaining meal.

Not knowing what the kitchen would be like I decided it would be safest to make a meal that requires very little to be wonderful – bacon carbonara.

There's some debate about when this dish came into existence, but it seems to be some time during World War II.

Some believe it was devised as a hearty meal for Italian charcoal workers; the name is derived from the word for charcoal.

Or maybe it was first cooked over charcoal grills.

Whatever the case, it is possibly the easiest dish in the world to make, and very forgiving.

Which is why I often make it when I'm away from home.

It doesn't matter how poorly stocked a kitchen is or how fickle the stove is, this delicious recipe always works.

Someone, clearly, had known what they were about when they designed the kitchen on Tiri.

It was a wonderful space; nice and roomy with lots of cupboards.

In deep drawers was a tangle of good-quality spatulas and stirrers and graters, more than I had at home.

In no time the bacon was sizzling, the mushrooms were chopped, and a lovely aroma was floating up from the pan.

Then it was a simple matter of boiling up the pasta, grating the parmesan, and serving.

As the sun started to set, we ate outside at a huge wooden table in the courtyard.

The takahe family tried it on again, casually passing by and wondering if perhaps we needed help with all that food.

But we resisted and everyone went back for seconds until there wasn't a scrap left.

Then we ate instant steamed puddings, blitzed in the microwave and shared a rock melon between us.

No-one had any room for chocolate.

Fortified, we hunted out our newly reddened torches and went off in search of kiwis. Two hours and many kilometres later we'd not seen hide nor hair and slowly headed back. Two minutes from the bunkhouse we saw our bird, going off on a stroll of its own. It spotted us and froze, bottom in the air, beak in the ground.

We walked a little closer and admired its pure kiwiness and then it scooted into the darkness. What a place.

Strictly speaking, a carbonara should have egg in it, but this is my version.

This serves about two, increase as necessary.

-

BACON CARBONARA

1 onion, peeled

100g free-range bacon

75g mushrooms

2 Tbsp capers

salt, black pepper

1/2 cup of more cream

1 Tbsp olive oil

Enough fettuccini for two

 

- Cut onion in half and chop. Remove any dirt from mushrooms and dice.

- Heat the oil in a skillet and fry the onion for about 10 minutes, until golden brown.

- Push to one side of the pan, add a little more oil if needed, and fry mushroom for about five minutes. Mix together with the onion and remove in a bowl.

- Reheat the skillet and fry the bacon. Add the onion and mushrooms, stirring together. Season to taste, and add the capers.

- Meanwhile, fill a large saucepan two thirds full with water and add two teaspoons of salt and a tablespoon of oil. Bring to the boil and add pasta cook to packet directions then drain.

- Stir the cream into the sauce and cook for another two to three minutes or until slightly reduced. Dish up pasta on heated plates and top with sauce.

- Serve immediately with grated parmesan, a sprinkle of parsley and a grind of black pepper.

- © Fairfax NZ News