SKABC – The Sea Kayak Association of BC – Vancouver-based Kayak Club

Ingredients:

• 1 big onion, diced
• 2 garlic cloves, sliced thinly
• 2 big carrots, sliced thinly
• 1 can of corn (drained) or 1 pkg. of freeze-dried corn, rehydrated and drained
• 1 large can (eg. 354 gm size from Costco), including packing juices
• 1 tsp dried dill1 1/2 mini-tubs of Knorr Chicken Stock
• 1 tsp pepper
• 1 3/4 cups of water
• Baby potatoes, cut into cubes (or cooked rice or cooked pasta for a long trip)Note: on a longer trip, baby potatoes will go bad. Prepare noodles or rice as a side dish instead or maybe instant mashed potatoes (I haven’t tried that).
• Cooking oil for sauté (canola or another light oil)

In camp:

If you’re on an extended trip, start cooking the pasta or rice around the same time as you start the stew (obviously you need two burners or two one burner stoves to do this. If you just have one stove, make the executive decision about which will stay warm the longest and go with that).

1. Heat some oil over medium heat in a big pot or deep frying pan.
2. Sauté onions, garlic and carrots until softened and translucent but not browned. If your stove doesn’t simmer and things get too hot, just take the pot off the stove and put it onto the ground to cool a bit, stirring constantly and when it starts to cool too much, put it back on the stove.
3. Repeat the on and off the burner routine as often as needed to avoid burning the sauté. You can successfully cook anything like this in even a thin aluminum pot if you’re willing to be watchful.
4. When the sauté is ready, add the water and the chicken stock. Stir to dissolve the stock.
5. Dump in the corn and potatoes (if using), the dill, the pepper and chicken with the juices.
6. Stir the chicken in to break up the chunks.
7. Bring the stew to a simmer put the lid on.
8. If you are using potatoes, continue cooking at a simmer until the potatoes are cooked through and the flavour of the chicken melds with the other ingredients.
   If you are not using potatoes, give it about 5 minutes to meld.
9. Add some salt and more pepper to taste if necessary.

Ingredients:

• 4 servings firm white fish such as snapper or rock fish.
•  1 cup coconut milk
• 1 1/2 Tbsp Thai red curry paste
• 1 Tbsp  Thai fish sauce
• 1 Tbsp fresh lime juice
• 1 tsp minced fresh ginger root

At home:

Measure out and pack separately red curry paste and fish sauce.

In camp:

1. Makeup coconut milk per package instructions.
2. On medium heat warm curry paste until fragrant-about 2 to 3 minutes.
3. Add minced ginger root and briefly stir fry.
4. Add coconut milk and gently bring to a boil then lower to simmer until slightly thickened.
5. Stir in lime juice and fish sauce and return to simmer.
6. Gently slide fish fillets into the simmering sauce and continue cooking until fish is just cooked through – approximately 5 to 7 minutes depending upon the thickness of the fillets.
7. Serve immediately with steamed rice and stir fried vegetables.

Variations:

The fish can be fried first, set aside until the sauce is ready and then gently added to the sauce.

The recipe works well using chicken instead of fish.

Ingredients:

• 1 can corned beef
• 1 cup dried potato flakes
• 1 small onion ( or ½ cup dried onion flakes )
• ¼  to ½ cup dried mushrooms
• Salt
• Pepper
• Hot sauce

Method:

• Reconstitute potato flakes , dried mushrooms (and onion flakes if using) by soaking separately in warm water for 10 minutes.
• Remove excess water from soaked vegetables.
• If using a fresh onion peel and finely chop.
• Fry onion in a small amount of oil ( say 1tbsp) until softened and coloured but not browned.
• Add potato flakes and mushrooms and stir fry until potato browns. Add more oil if required.
• Open can of corned beef and crumble into the vegetable mixture.
• Stir well and cook until corned beef is heated through and the hash is well combined
• Season to taste (including the hot sauce if desired).

Serve with a green vegetable and ketchup or brown sauce on the side.

Options:

• Omit potato and serve it with mashed potato.
• Add spices to your taste e.g. paprika.
• Top with grated cheese.
• Any leftovers make a great breakfast dish with a fried egg or two.
• Corned beef can be previously dried using a cookie sheet lined with paper towels which will need to be frequently replaced until a dry crumbly product is obtained. This can be kept in the fridge or freezer until needed for your kayak trip