Wednesday, October 21, 2009
Bannock In The Wild
For the very first time in the history of this blog, I'm hosting a 'Guest Writer'! Mairi Watson, who lives just outside of Ottawa, was a fellow paddler on the geocaching and kayaking trip to Crotch Lake last weekend. She kindly sent me this piece about the bannock I made for the group on Saturday night. Here is her post:
Bannock is a truly Canadian food. It is traditionally cooked over an open fire either in a pan or twisted it on a stick. If you haven’t experienced making bannock you should give it a try or do what I did and get someone else make it for you.
During a recent kayak camping trip on Crotch Lake in Ontario where night time temperatures dipped to chilling lows of -8, a member of the group, our very own “ckayaker”, treated us to bannock which he expertly prepared on site. The cooking method he chose was to twist it on a stick and bake it over the campfire, so after the dough was prepared it required kneading and shaping. As they say a picture is worth a thousand words so I am very disappointed that I missed the photo opportunity that presented itself when our pastry chef was shaping the bannock into a long “rope” in preparation to twist it on the stick (try and visualize this and you will understand my regret at not getting a picture).
Cooking the bannock was the next step. This is done by holding the stick over an open fire, turning it occasionally, to evenly bake the bannock. I imagine in warmer temperatures this does not take very long, however, be warned that when temperatures are below zero this process proved to take a long time especially when continuously being asked, “Is it ready yet”?
In the end I must say it was worth the wait. There is something special about eating bannock that has been traditionally prepared fresh before your eyes.
Thanks for the experience!!
And thank-you Mairi for submitting this post!
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That looks soooo good. Tried bannock out west in northern BC at a rodeo. Wicked! And good on you to be still kayak camping.
We took along our secret weapon: Fireball! Don't camp without it when the temps drop below freezing!
The first time I cooked bannock in approximately 1963 was in Wales as a boy scout and we wrapped it around a stick like this.
what a great idea, and I'm impressed with the 'real cooking'.
I usually camped armed with a tin opener!
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