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We're camped by the Fitzmaurice River, and it's time for a cook-up.
Well, it's that time of the night again. We've just rocked up. We've got ourselves an awesome
campsite. It's been an absolutely brilliant day. Fishin' and 4-wheel driving. But the
same old story, you gotta do the cooking. And I'm the poor *** that's got to do it.
Because apparently, what I cook up, they want to eat. Sometimes. So anyway, as usual, the
simple things are the best things. And the quickest things are also the best things.
I've got a quick little dish for you. I'm gonna whip her up and hopefully, you guys
might want to use it out on the track someday as well. So this one is called, we're going
to call it broccoli ricotta pasta. I've actually got some pasta on the boil already. So that's
good to go. All I've got to do is drain that. Now they're shells. Pasta shells. That's those
little suckers there. You just want to make sure you cook them right. Okay, hot oil in
a pan. And of course, what I'm going to want is an onion. That's the first one. So we chop
up an onion. Try not to cut your finger off. Like that. So we're going to put that in a
pan with the onion. A bit of garlic. Whack that on. How much? Well, depends how much
you like garlic, I guess. I really like it. Especially when it's with pasta and things
like that. And onion. Sort of drags the flavour out. It really has some good flavours, garlic
and onion. I'm going to chop up my broccoli. So the broccoli, they go through the pasta,
but we need to also cook it. Otherwise it's going to be raw. So what I do is I cut it
off in little trees like that. Each individual little tree. Now we add the broccoli. It goes
in. Keep that on the heat, because we want that to soften. We want the broccoli to soften.
You don't want it too crunchy. You don't want it raw. Now I'm going to stick some pine nuts
in. So we're going to get those things in. We're going to put a bit of lemon juice. That's
what I'm looking for. Now this one's a bush lemon. I picked these. They taste the same
and smell the same as normal lemons, but they just look a bit lumpy on the outside. So people
don't like them. Odd shape. But it's the same thing. It's a lemon. So we're going to put
a whole lemon in. So I'm going to squeeze a lemon in there. Those pine nuts and all
that broccoli and the onion looks like it's all ready to go now. So what I'm going to
do is, I think we're ready for the pasta and the big mix up. So I'm going to grab a bowl.
Put the pasta in here first in the bowl. So we get our pasta in there. And we're going
to get this mixture into here. I'm going to dress it with some salt. Pepper. And the other
thing I'm going to use is paprika. Now paprika is a dried, ground, basically sweet capsicum.
And the Indians use this one. So it's sort of like a chili without the zing. Alright,
what my broccoli and ricotta pasta is missing is, of course, ricotta. So we'd better get
some ricotta. There we go. What I've got is just a tub of ricotta here. And it's just
a bit of a stir-through. So we're going to whack some of that in there like that. I don't
know. About that much will do. I don't know. Whatever you reckon. So we'll give that a
bit of a wind-up now. Like that. And we'll serve it up. It's a pretty simple meal. Now
I've got a bit of grated pamesan, so I'm actually going to stick some of that on. And there
we go. Broccoli and ricotta pasta with a touch of paprika. Sounds pretty fancy. But not in
the bush, mate. It's actually quite simple and quite easy to do. That's not too bad.
Well there you go. Quick and simple. And it's actually quite tasty. And that'll keep the
troops from gnawing at your heels.