theworldfrommykitchen

My Global Food Challenge

Antarctica (2)

Antarctica Sledging Biscuits (Antarctica)

“Antarctica Sledging Biscuits are dense, crunchy and high fat and salt biscuits made specifically to keep people alive in Antarctica.  When cooking sledging biscuits you simply need to avoid overcooking them. They should be pale yellow in color rather than brown as most biscuits.”

Yield: 10

Ingredients

150g wholemeal flour
½ tsp baking soda
½ tsp salt
30g full fat unsalted butter
50ml cold water

Directions

Pre-heat the oven to 190C

Sieve the flour and baking soda together into a mixing bowl, then add the salt. Rub in the butter with your fingertips until you have combined the ingredients to resemble breadcrumbs.

Slowly mix in the water until a malleable ball of dough forms. All the dry ingredients must be evenly incorporated, yet the dough should not be sticky.

Lightly flour a smooth surface and roll out the dough so it is 2 cm thick and fits a large baking tray. Transfer the dough onto a lightly greased baking tray and cut into 5cm squares. Prick each square with a fork.

Bake in the oven for 15 minutes or until the dough just starts turning golden brown.  Remove from the oven and place on a cooling rack.

Serve the sledging biscuits with sweetened tea or with pemmican spread on top.

http://aroundtheworldtravels.co.uk/food-around-world/local-dishes-in-antarctica/antarctica-sledging-biscuits/

Link to My Post on Antarctica:

Cuisine:  None

Main Ingredient:  Flour

Pemmican: The Antarctic Special (Antarctica)

Ingredients

300 grams Beef strips cut as thinly as possible
350 grams beef suet
100 grams cranberries
1 tsp salt
sprinkle of herbs and black pepper (optional)

Directions

Preferably purchase low quality beef from the butchers and ask them to slice it as thinly as possible. With this purchase they are likely to give you beef fat for free, but you can buy 100% beef suet from the supermarket as well.

Beef powder for Pemmican: Set your oven as low as possible (max 50C) and lay the beef strips on a baking tray to dehydrate. The end result must be free from water content and not have changed colour, which indicates that the meat has been cooked. Not good, as this reduces the Pemmican’s longevity and any water content will freeze in the low temperatures you will be facing in the Antarctic making your food far less appealing to eat in the field without cooking it (incidentally this is called “Hooch”, when turned into a soup with snow).

When the beef is dehydrated, leave to cook and blend it in a food processor to turn it into a course powder. Leave to one side.

Next set a frying pan on a low heat. Chop the fat into small pieces and add to the pan. The fat needs to melt and all of the water must evaporate, to ensure the mixture does not go off. However there is a fine line as it must not burn. Watch the mixture carefully as it turns into a thick, yellow, waxy mass. This should take around 20 minutes to half an hour. Remove any skin that is present in the pan and leave to cool.

When the mixture starts to turn hard and oily add the cranberries, beef powder and any spices you wish to add, including the salt. Add immediately to a small can and ensure that it fills all of the sides. Leave to cool and when it is cool enough leave in the fridge until completely set.

http://aroundtheworldtravels.co.uk/food-around-world/local-dishes-in-antarctica/pemmican-recipe-from-antarctica/

Link to My Post on Antarctica:

Cuisine:  None

Main Ingredient:  Beef

File:Antarctica.svg

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