Damper is definitely an legendary Australian dish that originated in stockmen and drovers preparing and baking it within the coals of the fire, to enhance whatever meat they'd at hand at that time.
Initially produced from flour and water, damper is yet another type of bread but doesn't have yeast.
Today we add milk, beer, other ingredients and raising agents to create damper bread.
Damper established fact to be a vintage fire tradition for campers and fellow vacationers alike.
Today, many camping areas hold their very own best damper competitions, with passionate campers attempting to learn to make and check out out new recipes and techniques and set a brand new twist around the traditional methods for making damper.
For additional great recipes click the link.
Ingredients Damper Bread Mix
1 pkt Laucke Crusty White-colored Bread Mix
With Yeast provided
3 tablespoons of milk (baste)
Ingredients Filling
4 tablespoons of tomato paste
3 rashers of bacon, finely diced
1 small onion, finely diced
1 garlic clove clove, finely diced
12 sundried tomato plants, finely diced
3/4 cup of grated cheese
¼ cup of grated mozzarella dairy product
Method
- Follow instructions on the rear of the bread mix. Make sure you get this to while using ‘by hands’ instructions.
- Fry bacon, onion and garlic clove for 3 minutes inside a frypan.
- Once mix has risen, put on a floured chopping board or flat, floured surface and roll having a floured moving pin or floured bottle to create a flat rectangle shape dough, roughly 1cm thick.
- Having a butter knife, spread the dough with tomato paste and pesto inside a swirl pattern.
- Sprinkle evenly on the top of dough - bacon, onion and garlic clove mixture along with sundried tomato and ¾ from the cheeses.
- Making use of your fingers roll your dough vertically keeping a good roll before you achieve the finish from the dough.
- Place dough roll onto baking paper and baste across the fringe of the dough with milk to create a seal. Join the 2 ends from the dough together developing a donut shape and baste using the milk. Ensure all edges are sealed.
- Using the rear of a knife make slits within the dough (only slightly at the very top) as preferred. Baste top with milk and sprinkle remaining cheeses on top.
- Place damper already on baking paper on the baking tray and prepare on medium heat for roughly 50 minutes. See if cooked through using a skewer.
This recipe is appropriate to become cooked inside a convention oven, Weber Q or camp oven using hot coals, gas burner or heat beads!
Ingredients
1 pkt Laucke Crusty White-colored Bread Mix
With Yeast provided
(using only 1 / 2 of prepared dough)
2 roasted garlic clove cloves, finely diced
2 tablespoons of essential olive oil
handful fresh mixed herbs
6 sundried tomato plants, finely diced
Ocean salt and cracked pepper
10 Kalamati olives, pitted, finely sliced
1 tablespoons of essential olive oil for frying
Follow instructions on the rear of the bread mix. Make sure you get this to while using ‘by hands’ instructions.
Only using 1 / 2 of the prepared dough, add some garlic clove, essential olive oil, mixed herbs, sundried tomato plants, olives and pepper and salt. Mix together with your hands mixing the components.
Place baking paper on the chopping board or flat working surface and mud with flour and roll dough on the top having a floured moving pin or floured bottle to create a flat round shape dough, roughly 2cm thick and 30cm round.
Utilizing a frypan or even the lid of the camp oven, heat 1 tablespoon of essential olive oil, add some flat bread and prepare for ten minutes on every side on low heat.
Determine if cooked through using a skewer.
Reduce 12 triangular serves
This recipe is appropriate to become cooked inside a convention oven, Weber Q or camp oven using hot coals, gas burner or heat beads!
Chicken and Corn Turkish Pide
500g chicken white meat, diced
1 clove of garlic clove, finely diced
½ red onion, finely shredded
100g corn kernels
½ eco-friendly capsicum, finely shredded
1 spring onions, finely diced
1 ripe tomato, sliced
Pepper and salt
1 cup of sunshine tasty cheese
- Follow instructions on the rear of the bread mix. Make sure you get this to while using ‘by hands’ instructions.
- Once dough continues to be left to increase, knead making four individual balls of even size. Wrap in cling wrap for any further ten minutes.
- Remove plastic from individual dough balls, knead individually on the floured chopping board or flat, floured surface.
- Place baking paper over board, dust with flour and roll having a floured moving pin or floured bottle to create a flat oblong shape dough, roughly .5cm to 1cm thick. Repeat process with every ball of dough.
- Having a knife spread tomato paste within the pastry departing 2cms round the sides. Sprinkle with herbs.
- Inside a frypan spray oil and prepare chicken white meat and garlic clove over medium heat until browned. Drain any excess liquid and then leave aside.
- Place chicken, red onion, corn, capsicum, spring onion and sliced tomato plants over the top pastry, departing 2cms round the sides.
- Fold pastry at ends in one side overlapping to another and collapse the edges to create a boat shape.
- Sprinkle with salt, pepper and cheese. Place pide, already on baking paper with an oven tray and prepare on medium heat for 10-fifteen minutes.
This recipe is appropriate to become cooked inside a convention oven, Weber Q or camp oven using medium to hot coals, gas burner or heat beads!
Method
Follow instructions on the rear of the bread mix. Ensure you apply the by hands instructions.
After it's risen mix through raisins.
Place dough on the floured chopping board or table and roll right into a rectangle shape roughly 2 cm thick.
Spread jam nice thick on the top of dough. Reduce seven lengthy lengths and roll each length right into a pine wheel.
Place one out of the center and also the rest round the outdoors the same shape as a flower.
Baste with milk.
Prepare inside a medium hot oven or camp oven for 40-50 minutes.
For additional great recipes click the link.