After spending the last month abroad in the States I decided it was time to go back to my roots to pay my folks a visit in the centre of QLD…and I mean literally the dead centre of QLD! Having grown up on the property I often used to take our beautiful surroundings for granted but last night I was reminded just why I love it out here so much. They say the home is where the heart is and this couldn’t have felt more true whilst sharing a sunset drink up on the hill with my family and friends followed by a tastey campfire dinner under the stars.
Seeing as we have some visitors from France staying with us at the moment, I decided that damper had to be on the menu to show them just what a real dinky di Aussie BBQ is all about! Instead of the boring old plain flour and water damper that we are probably all familiar with though, I decided to spice things up a bit and came up with my own savoury damper recipe! It turned out to be a bit of a crowd pleaser so I thought I would share it with you all so you can try it for yourselves, as although nothing beats cooking it the old traditional way amongst the coals of a fire it can be still be baked in the oven too if lighting fire isn’t your thing! Recipe as follows!!
- 4 cups of plain flour
- 1 tbsn baking powder
- 2 cups skim milk
- 1 tbsn butter/margarine
- pinch of salt
- a good handful of pitted kalamata olives (chopped finely)
- x1 brown onion
- ½ tbsn olive oil
- 2 tspn fresh/dried thyme leaves
- 1 tspn black pepper
- 1 tspn fresh/dried oregano
- 1 tspn fresh/dried parsely
Chop up the onion finely and then sauté with olive oil until soft.
Sift flour, salt and baking powder into a bowl and rub the butter into the flour until it resembles something like coarse breadcrumbs.
Then add in all other ingredients to the flour mixture except the milk and mix together.
Make a well in the centre of the mixture then slowly add the milk using a knife to mix it together until you have formed a sticky dough. Roll out onto a bench top and kneed lightly for a few minutes. Form a dome shape with the dough and brush the top with milk and sprinkle some fresh or dried thyme over the top.
Place the dough onto a baking tray or into a camp oven pot lined with foil and bake for 20-30minutes until golden brown on top and then there you have it, a mighty fine hot, tastey bread to accompany just about any meal!