18th of December and the food.
I’ve been active in the outdoor since I could walk. Skiing, skating or hiking. I still remember the ski-tours the family did towards the wind shelter at Bonäs. Lighting up a bonfire and barbequing a sausage and the day was complete. During the 80s I spend time in the mountain environment tenting for multi day tours. During this time the dry food was the only choice you got. The result was a grey mourning, that didn’t taste so very nice. And it also made your stomach in a rebellion mode. It was the same in the service until the 90s when the new type of dried outdoor food did its entrée. After a couple of tours, I must say I did get tired and hated the food. But when we were going to ascend Aconcagua in 2010, we decided to take the safe choice, the dry food. Just for avoiding problem with the stomach. But after just two days, I went crazy out of the shit, and bought a hamburger with egg at the basecamp in Confluencia. One of the best burgers in my life, and after that it was easy to choose. Whatever, what I learned was that you must consider how and what to eat to get all the calories you need. A normal day in the outdoor requires about 2500-4000 calories, which means you must eat a lot. And for me to be able to do that it must taste good. So, I should be inventive to secure the intake. So, her will follow some suggestion, and experience form my point of view. The breakfast is important. Porridge is a good start. You put it into daily packaging. 2 dl of oats and ¼ the spoon of salt. I also always bring blueberry soup powder. Then you put in this into the porridge in the end of the boiling, and it will taste very good. If I got time I also boil coffee as well, and take a bread. Now you got yourself a good start of the day. If it is not so long tour I also bring canned food. Then I could have a good choice, otherwise it will be dry food with complements such as smoked ham or air dried reindeer meat etc. I always try to bring one or two meals of fresh food, especially on cabin tours. So here comes a recipe for a Taco dinner with reindeer filet. You need: 600g reindeer filet, a bunch of thyme, a bunch of rosemary, black pepper and salt. Olive oil, one fennel, 2 avocados, and one dl roasted hazelnuts.
- Chop rosemary and thyme and rub the meat into the herbs with 1 tablespoon of olive oil, salt and pepper and set aside.
- Grill the reindeer filet for a few minutes on each side and allow for a few minutes to rest.
- Cook or grill avocado and lemon for a couple of minutes, flavor with salt and pepper.
- Slice the meat, place an egg yolk in each avocado and pull a turn over the peppermill. Put it all together on a dish with vegetables, chopped nuts, grilled lemon, avocado and bread. Let the guests ”build” their own taco.
Creamy reindeer stew;
1 reindeer meat (Sv. Renskav), 240 g, 1 yellow onion, sliced, 25 g butter, 2 dl whipped cream, 1/2 tbsp. calf bottle
1/2 tablespoon blackberry jelly, 5 juniper berries, 2 tablespoons messmör (optional), salt and white pepper
Roast the onion and meat in butter so that the meat is slightly colored and the onion softens. Add cream, fond, jelly, juniper and mess butter (messmör. Soak for 10-15 minutes. Season with salt and pepper.
Mandel potato Purée: 1 kg almond potatoes, 1 dl milk, 100 g butter, 1 pinch ground mashed potatoes, salt and white pepper.
Peel the potatoes and boil in lightly salted water. Pour and squeeze the potatoes. Boil milk and butter, mix it with the freshly squeezed potato into a puree. Taste with mushroom salt and pepper.
See ya tomorrow..