If the 11m propagation has you all moist and sweaty and you’re craving some ‘Snack in the Shack’ magic to get you through the next heart pounding DX session, the last thing you’d want is to be digging through the kitchen cupboard for hard-to-find mystery ingredients. Apart from the possibility of breaking a nail or worse still, getting asked to do the washing up while you're in there, you’d miss too many great DX contacts! Hence the need for a ‘Snack Shack’ that does not require a mad dash to the corner store for supplies — a recipe that utilises commonly found ingredients in the typical Aussie household that even mere males can follow.

If you’re living in one of 43 Division’s outback country QTH’s, natural bush foods (or ‘bush tucker’ as it is referred to) are the ‘in thing’ and make irresistible starters for shack snacks. The Aborigines have been using OC-001’s natural food resources such as yams, yabbies, emu and kangaroo meat, witchetty grubs, tangy fruits from the rainforests and spicy bush tomatoes from the desert, for the last 40,000 years and some of these are lovely for arousing the spunk of a tired and hungry DXer.

This next recipe comes from a dear friend of mine living in South Australia — a CB radio operator with an Indigenous heritage - who has spiced up a traditional yabby recipe especially for Users of ‘11m DX Activities Oz’.

Yabbies on Green Polenta

Ingredients

* 30 cooked and shelled yabbies
* 3 cups polenta (corn meal)
* 1 cup grated Parmigiano Reggiano cheese
* 1 cup finely chopped young spinach or continental (flat leaf) parsley
* 125 ml (1/2 cup) extra virgin oil
* Salt to taste
* Water

Method

1. Shell the yabbies and set aside.
2. Bring 2 litres (8 cups) lightly salted water to boil. Add the polenta in a steady stream, stirring all the time until all the flour has been incorporated and there are no lumpy bits.
3. Add the cheese and adjust to taste with salt. Cook for 30 minutes and if the mixture looks like drying out add more water.
4. Add the spinach or parsley last, just before taking into the shack, to keep the colour. Add more for a greener effect.
5. Spoon the polenta into bowls and divide the yabbies between them.
6. Drizzle generously with the olive oil and serve.

As always, your feedback on this 'Snack in the Shack' recipe is very much appreciated, including any photos of yourself snacking out in the shack.

In the meantime, look after your tum and good luck with your DX’ing!

73’s and 88’s,

Miss Deb
43SC001
‘The Sexy Chef’