Paddle Meals: Dry and Fly Away

February-March 2006

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Deb Leach

My long-time paddling buddy Linda Goode spent two weeks kayaking Ellesmere Island in the Canadian Arctic with Whitney & Smith Legendary Expeditions, and later raved about the food. To discover how they created such gourmet meals in harsh conditions, I contacted the company.

Jane Whitney said, “It’s pretty easy. We have semi-trailer trucks come to our base in Canmore, Alberta to unload fresh food. We de-package everything, cook up a storm, dry it and the food goes out in a couple of duffel bags per trip. Weight is an issue when you fly Twin Otters everywhere. All the guide really has to do is add water. It’s important to have fresh garlic, ground pepper, salt and tabasco in your bag of spices.”

Jane’s recipes are inspired by dining in nice restaurants, and field-tested over 20 years of guiding. (If you are using fresh ingredients, use double the amount you would if using the dried quantities.)

SHRIMP CURRY WITH FRUIT (for 10)
In town:

Bag 1/2 cup each of raisins, dried diced skinned apples, dried sliced banana, dried diced pineapple, dried chopped celery and dried diced onion.

Bag separately 1 cup whole cashews and 1 cup coconut milk powder

3 packages Mayacama’s Clam Chowder soup mix or Potato Leek soup mix

1/2 cup chutney in Nalgene container (cranberry is great)

2 tbsp. of Patak’s Biryani Curry paste in smallest Nalgene, sealed with duct tape

Bag 2 tbsp. each of ground cumin and coriander

2 tins of large shrimp or 5 oz. dried cooked large shrimp

Bag 5 cups basmati white rice

2 non-MSG chicken bouillon cubes

1/2 bulb garlic

In the field:

If you are using dried shrimp, boil it until soft. Re-hydrate dried fruit and vegetables by just covering them with water and boiling until soft. Whisk in coconut milk powder and soup mix. Add more water if necessary to have a good sauce consistency. Press in the garlic, curry paste and spices. Toast cashews briefly over stove in a fry pan and add to sauce. Bring 10 cups water to boil, stir in a pinch of salt, bouillon cubes and rice. When it comes to a boil, take off the stove, place on insulated pad with lid and let steam until done. Serve rice on plates. Top with fruit curry sauce. Add several spoonfuls of shrimp per plate. Accompany with poppadums, chutney and raita made by combining:

1 grated English cucumber (leave skin on)

2 tbsp. mayonnaise

1/2 bulb crushed garlic

1 tbsp. lemon juice

COCONUT CREAM PIE (1 pie plate)

3/4 cup ginger cookie crumbs

3 tbsp. butter, melted

2 1/2 cups boiling water

8 oz. non-instant whole milk powder

8 oz. g non-instant coconut pudding mix

1/3 cup toasted dried coconut

1 can cream (or UHT cream in the south)

Mix together cookie crumbs and melted butter. Pat into a pie plate. Thoroughly mix together milk and pudding powders. Bring water to a boil and whisk in the dry mix. Continue whisking until the first big bubbles appear. Remove from heat and pour into pie shell. Cool and top with cream and toasted coconut.

© Debbie Leach is a nutritionist working to encourage healthy eating among schoolchildren.