|
The
Portage Lunch
©
Outdoor Adventure Canada
 This
isn't a recipe but rather a selection of foods that is combined
to make what we at OAC call The Portage Lunch. This is good for
the first or second day of a canoe trip and is also feasible when
backpacking. We take a small hard sided cooler but if you are
backpacking you could use a small cooler bag.
The feast involves
pâté, hard sausage, cheese and a baguette or French
stick. When we plan this part of the menu we pair off. Each pair
brings a pâté or hard sausage of their choice. Then
each individual brings one type of cheese, just enough for everyone
to have a portion. With four people one baguette is plenty but
you could use buns or crackers depending on your preference. We
all congregate for lunch with our pocket knives. We break the
bread and eat it spread with pâté or topped with
a bit of cheese.
Here is an example
from one of last year's trips…
Duck pâté
Four peppercorn pâté
Caprice (a lovely French cheese)
Danish Blue Cheese
Double Crème Camembert
Oka Cheese (from Quebec)
It makes lunch more
of an event and you never know what your companions will bring.
If you develop
a recipe you would like to share please send it into us via laurie@outdooradventurecanada.com
For more recipes
and cooking themed articles please view the backcountry
kitchen archive or visit www.wildernesscooking.com.
|
