I’ve always used red pepper in this recipe but it may be possible to omit it completely.
That may be something that requires experimentation but I’d have hoped that garlic is widely available while travelling. It may be possible to use dried garlic rather than garlic clove. I think this could possibly be simplified by using a tin of plum tomatoes having a lower water content for a thicker sauce and a teaspoon of sugar. I would normally use a tin of chopped tomatoes and tomato puree. My final substitution relates to the tomato element. You need to know your diners as the ones I currently have are VERY hot! However, it may be a good idea to exchange this for dried red chilli flakes. It might be that these are readily available and if so, great. These are often seen in a fridge but require no refrigeration. The replacement is a bit obvious in the form of Peperami sticks. The first adaptation is the chilled element, pepperoni. This is my roadside take on my Pasta Arrabbiata. I think the most interesting thing about Lisa’s recipes is the substitutions from chilled ingredients to an ambient alternative. I have a number of bog-standard midweek recipes regulars and inspired by my Overland experience I thought I’d try a roadside adaption on one. There would be no hiding although while this was my first cook along on camp gear, this ain’t my first cooking rodeo! The demo went great and soon we both had a tasty risotto. When I arrived at the cooking presentation it became obvious that the only person cooking with Lisa was myself and that I would be upfront of the presentation. The only thing I didn’t have was a tin peas which was easily sorted. The email contained a list of ingredients for a Chorizo and Pea Risotto, most of which I already had. I had been alerted via email that there would be an opportunity to cook along at Lisa’s cooking demo at The Overland Event 2022. I’ve tried a few of the recipes on the hob at home but never on a small stove… until now. It’s filled not only with recipes but some great stories behind those recipes. I have plenty of cookbooks but this one appealed to my love of food and my love of adventure motorcycle travel. I sourced my food from Cafes, bars and restaurants. My travels were always on the paved road and my overnight accommodation, with the exception of a glamping experience, was always a hotel or lodge. Back then I had never camped or owned a stove. It’s an interesting in combination of adventure travel and food. I bought Lisa‘s book Dirty Dining in 2017 when it was first published. Spring into Action on another Overland Event - Red's Ramblings v.3 on On the road with camp 2.0.Spring into Action on another Overland Event - Red's Ramblings v.3 on My survival is more Gloria Gaynor than Bear Grylls.Gary Muir on Forma Adventure Boot Cleaning and Maintenance.Martin Smith on Forma Adventure Boot Cleaning and Maintenance.Following the footsteps of the Wild Atlantic Way on Travelling Northern Spain – A tale of Picos and Pinchos (1/3).My survival is more Gloria Gaynor than Bear Grylls.The roadside Sous-Chef aka Cooking with Lisa Thomas at The Overland Event 2022.Spring into Action on another Overland Event.Signing books with Mental Health Motorbike at Motorcycle Live.Following the footsteps of the Wild Atlantic Way.Load More Follow on Instagram Recent Posts
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