Well it’s not the traditional Spice Route connecting the Western Mediterranean with China but I have just travelled the road from Port Willunga to Streaky Bay and back via some of South Australia’s stunning coastline and outback with a tent, a frypan, a duck and some Spice Road pastes. And some wine. And coffee. As it turns out these little puppies are perfect for camping.
The first night was spent on the Spice Road to somewhere near Quorn. After having to stop at the Central Market for last minute work instructions we were late in leaving Adelaide but able to pick up half a Cantonese roast duck from China town, fresh vegetables and other supplies. Using the Spice Road to China paste we had stir fried duck with my mums beans, squash and zucchini.
Before boning and slicing the duck. (I am alternating chopping vegetables with bird watching at this stage, as usual I have either a glass of wine, pair of binoculars or a fry pan in my hand when camping.)
After boning and slicing the duck. (A fox stole the bones in the middle of the night.)
As always, have everything chopped and ready before you begin to stir fry.
I don’t think you need a recipe for this dish just stir fry the onion, garlic and vegetables, fry the duck enough to heat through and add the paste (about 2 tablespoons). Serve with steamed rice, kookaburras and sunset in the Flinders Ranges.
Next we headed down the Eyre Peninsular stopping at this store to buy smoked oysters.
Which one of us ate here:
In Port Lincoln we bought chicken and prawns and headed into the National Park. I used the Spice Road to Spain paste to make this paella. There is a recipe on the web site or on the recipe card in the packet.
Sunset at our private beach. Actually we shared ‘our’ beach with Pacific gulls, blue-breasted fairy-wrens, red-capped plovers, tawny-crowned honeyeaters, white-browed babblers, emus and a black snake we called ‘Blackie’.
We visited the once yearly farmers and seafood market in Coffin Bay then headed up the other side of the peninsular. At Sheringa we camped on a lake as the beach was hellishly windy. Again we were the only human creatures around. Others present were a Cape Barron goose, shelducks, spiny-cheeked honeyeaters and flocks of elegant parrots. But this is not a bird watchers blog so back to the food. Using more of the Spanish paste I made meatballs and cooked them in a tomato sauce, also adding the Spanish paste, and poached a couple of eggs in the sauce similar to the Moroccan tagine with meatballs and eggs. This went well with cous cous which is excellent when camping as you can just pour boiling water on the cous cous and cover with a lid to steam. Add salt and pepper of course and a knob of butter or olive oil and it is done. For the vegetable component I think we were still going on my mums beans so I cooked them in the tomato sauce as well.
At Streaky bay we had another stir fry using the Spice road to China paste with beef from the butcher at Coffin Bay, what do the cows eat out here to make them so tasty? Another favourite meal for camping is pasta with a creamy bacon and zucchini (or what ever other vegetable is on hand) sauce.
So that was the road trip of the summer and its back to work for me, spice pastes to make, shop to run and more duck blogging to be done. Next post is duck bigoli, egg and buckwheat pasta cooked in duck stock with a duck sauce. Thanks for reading.