Antipasto is traditionally the first course of a formal Italian meal and is a great dish to share with friends. Antipasto dishes are generally reserved for special occasions, and seen as a start to a coming feast, or celebration. The choices are endless. But for bushwalking and carrying things in your rucksack, well perhaps you can be somewhat limited.
Here are a few simple staple ingredients for bushwalkers that can make a luxurious, colourful and delicious dining experience, wherever you may be. Salami, cheese and beef jerky can be spruced up a bit with a few other ingredients.
Prosciutto is a cured meat and can be taken with ease, just buy a few slices from the deli. Savour brand, Spicy broad beans are available in any good supermarket; a tasty addition to any platter. Sun dried tomatoes can come dried or in oil. If you make sure you wrap them well the tomato in oil is delicious and really compliments the other ingredients in this dish. Sun dried olives are available online, yum ... oh and don’t forget fresh flat bread, cut up to share with friends.
At home preparationPlace all ingredients into the allocated bag. Cut out a piece of grease proof paper to fit the pan. Print out Method at camp label and place with the bag.
Method in campIn a bowl add the contents of the bag (bread mix). Slowly stir ¼ cup of water into the flour, bringing it together to make a dough. Halve the mix and in your hand roll the half amount of dough into a ball. Using your fingers push out onto a disc. Place the piece of grease proof paper in the bottom of the pan and then spread the dough mix over the paper. Place a pan over a low heat, add the flat bread and cook for about 2 minutes on one side. Flip and cook again for about 2 minutes. Serves three people.
Bag 1 (bread mix)
Water¼ cup for preparation