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VK2XB > YL 05.04.08 14:00l 143 Lines 3913 Bytes #999 (0) @ WW
BID : 2487_VK2XB
Read: GUEST
Subj: Re: ZL1ABS Re: Perfect Cuppa Tea.
Path: IZ3LSV<IW2OHX<IQ0LT<IK2XDE<DB0RES<DK0WUE<7M3TJZ<F6CDD<F6BVP<VK2TV<
VK2XB
Sent: 080405/0150Z @:VK2XB.#RIV.NSW.AUS.OC #:2487 [Hay, QF25KL] $:2487_VK2XB
From: VK2XB@VK2XB.#RIV.NSW.AUS.OC
To : YL@WW
GerDay Michael & All,
ZL1ABS wrote:-
>
> Hi Indy,
> We'll be needing a recipe for the only true way to make a slad of "damper"
> next.
>
>
> 73 - Michael, ZL1ABS @ ZL1AB
>
> Message timed: 22:18 on 2008-Apr-04
As a matter of fact .....................
From this web site http://www.frogandtoad.com.au/ (although this is hardly
"traditional" damper. They never had self rasing flour and the like in
the old days.
Plain Damper
Damper is an Aussie traditional bread, usually baked in the ground
2 cups self raising flour,
1/2tsp salt,
1 1/2 cups milk,
1tsp sugar,
1tsp butter.
Method:
Sift the flour, sugar and salt into a bowl and then add the butter, add
enough milk to make a manageable dough. Shape into a flat ball and place
on a greased and floured oven tray, bake at 220c(400f) for 25-30 mins,
baste with milk during cooking.
Serve hot...with lashings of butter (golden syrup and jam, goes very well
with this bread)
Or from
http://www.nla.gov.au/exhibitions/bunyips/html-site/fun-games/recipe-damper
.html (Again this is hardly traditional but it tastes just great! <Grin>)
Bunyip Tail Damper
This is a good way of cooking damper when camping or having a traditional
BBQ. Remember, use green sticks and keep hands away from the fire.
Ingredients:
2 cups self-raising flour
pinch of salt
water to mix
Method:
Mix salt and flour, make a well in the centre and add water to make a
stiff dough.
Shape dough into four banana-shaped pieces and mould onto the end of
sticks.
Bake over coals until brown.
Fill with butter and golden syrup.
And lastly, from http://www.aussiecooking.com.au/cook/recipes/451/Damper/
Recipe for Damper:
This is a traditional bread baked in the coals of an open fire but
nowadays we bake it in a normal oven. Of course there are as many
variations as there are days in the years but the basic recipe is as
follow:-
Ingredients
4 cups self-raising flour
3/4 - 1 teaspoon salt
2 teaspoons sugar
2 tablespoons butter at room temperature
1 cup milk
1/2 cup water
Method
Sift the flour and salt into a bowl and mix in the sugar.
Rub in the butter with your (clean) hands until a fine breadcrumb texture
is achieved.
For a well in the top of the flour, pour in the milk and water, and mix
well with a knife until the dough come clean from the sides of the bowl.
Turn out onto a floured board and knead until smooth and silky, like a
baby's bottom.
Shape into a mounded loaf, (some people cut a deep cross in the top) and
bake in a preheated oven, 200 c / 400 F, for 25 minutes. Then lower the
temperature to 180 c / 375 f and cook a further 10 - 15 minutes until
done. The loaf should be a light golden brown colour and sound hollow when
tapped.
If you are "game" try cooking it on a camp fire; nothing beats that extra
smoky flavour.
I would endorse that last sentence. Whilst damper (and a whole heap of
other "traditional" Aussie tucker can be cooked in ovens, stoves and the
like, to appreciate the food fully and to encompass the additional
flavours, they SHOULD be cooked in the traditional method - in this case
in the coals of a camp fire.
Some time later (if and when I get time, again as I am back on the road
again as of tomorrow) I will discuss cooking wonderful stews and similar
in a camp oven. MAGNIFICENT! Mwah!
So there you go, Michael, a few recipes for damper, but remember, it is
definately preferable to cook them the "proper" way - in the ground!
Kindest Regards
Indy, VK2XB @ VK2XB.#RIV.NSW.AUS.OC
Message timed: 12:50 on 2008-Apr-05
Message sent using WinPack-Telnet V6.80
Mobile Tel: (0428)295545
or (0418)201441
Email Address 1: indy@six.net.au
Email Address 2: vk2xb@vk2xb.net
Personal Web Site: http://www.indy-rosser.name/indy
Ozhamtruckies Web Site: http://www.ozhamtruckies.net
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