- Primo chorizo sausages. You can buy them in packs of 2. Each pack is 200g. We figured one sausage per person.
- 1 onion
- Herbs: mixture of dried oregano, sweet basil, powdered garlic and a bay leaf. Mixed this together at home.
- Pouch of olives - Crespo pitted dry black olives. 70 g. We may have added 2 pouches, I can’t quite remember.
- 2 fresh red capsicums courtesy of Andrea.
- 1 packet of Backcountry freeze dried vegetables. Had peas, carrots and corn.
- Delmaine double concentrate tomato paste. 280g split into 4 tubs each 70g.
- 1 packet of Ornelle shaved parmesan cheese. 100g.
- Salt and pepper to add while cooking for taste.
- 1 packet of San Remo pasta bow ties. 500g.
- Dried porcini mushrooms
Method:
Fry onion, capsicum and sausages together.
Add herbs when almost cooked. Fry for another minute or
two so herbs become fragrant.
Put into billy with tomato paste and enough water to
bring to required consistency. Add
olives. Bring to boil and then simmer until cooked enough, add salt and pepper
to taste.
Cook pasta in another billy. Add freeze dried vegetable
to pasta just before pasta done so that vegetable cook in the pasta water with
the pasta.
When pasta cooked drain and mix everything into one
billy.
Add parmesan cheese to each serving and voila a
restaurant quality meal!!!!
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