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I LOVED your golfing
story. Read every word. You're a wonderful writer.
(Peter Bowerman, the Well-Fed Writer)
Big Things rule! ... and the video
of the Airbus is great. (Jim McDonald,
Birmingham, UK)
Having enjoyed reading your
biographical, They
can't take that away from me... I
would love to post your article (for my) course for
seniors entitled Autobiography and Journaling ... and
let them read your article as a good example of what
I call the reader's writer, clearly expressed and easy
to read. (Howell)
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NETHERLANDS)
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Aussie Damper
If you'd like a taste of Australia,
try your hand at cooking up an Aussie damper. This recipe is infinitely variable
... You can add whatever takes your fancy to make it sweet or savoury, or just
leave it plain and use like a bread.
While the origins of damper are lost
in time, many believe it began as a version of Irish soda bread, brought over by
convicts. It's a great, quick standby if you suddenly find a mob of people lob
on your doorstep!
You can bake this in a cast-iron pot
with a lid (called a Dutch Oven out here) - if you're out in the bush, you bury
this in the hot coals and boil the billy suspended over the coals. But if you're
back in the 'burbs, just put it on an oven tray and bake it in the oven
(details follow).
Ingredients
- 4 cups self-raising flour
- 3/4 - 1 teaspoon salt
- 1 egg
- 3 tablespoons butter (or margarine) at room
temperature
- 3/4 cup milk
- cornmeal (polenta will do) or extra flour to
dust
You can make the damper using these ingredients
alone, and it's wonderful, hot from the oven, drizzled with golden syrup or
honey, washed down with a pot of tea.
Or you can add around a cup (in total) of a
selection of the following:
1. Savoury
* a couple of rashers of chopped, cooked bacon
* finely sliced shallots (or spring onions)
* grated cheese
* sliced, pitted olives
* chopped, semi-dried tomatoes
* cooked, mashed pumpkin
* a teaspoon of dried mixed herbs OR a couple of
tablespoons of chopped fresh herbs
OR
2. Sweet
Add 2 teaspoons of sugar or golden syrup PLUS
your choice of:
* chopped dates
* mixed fruit
* chopped nuts (walnuts, pecans, almonds)
* crushed pineapple (drained)
* chopped, fresh apples
Method
Preheat oven to 220 C (425 F/Gas 7)
Grease and flour a baking tray or line with
baking paper
- Sift the flour and salt into a bowl and mix in
the sugar (if making a sweet damper)
- Rub in the butter with your (clean) hands
until a fine breadcrumb texture is achieved
- Make a well in the top of the flour, pour in
the milk and beaten egg, and mix well with a knife until the dough comes
clean from the sides of the bowl
- Turn out onto a floured board and knead
lightly to a smooth and silky dough
- Shape into a round, mounded loaf and place on
prepared tray. Score the top from the centre outwards to make 8 wedges. Dust
with cornmeal or extra flour
- Bake in preheated oven for 20 minutes. Then
lower the temperature to 180 C (350 F/Gas 4) and cook a further 10 - 15
minutes until done. The loaf should be a light golden brown colour and sound
hollow when tapped.
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