damper

Submitted: Tuesday, Dec 15, 2009 at 20:02

ThreadID: 74432 Views:6391 Replies:5 FollowUps:2

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Camp Cooking

Whether it's cooking a stir fry on a gas powered fry-pan or brewing up a hot stew in a camp oven over hot coals - this article will provide you with some great outback cooking tips.

Member - mervyn p (VIC)

Hi all does anyone have other damper recipes, I know the Strezlecki damper recipe, has anybody tried a herb damper, you use the strezlecki recipe but into the dry flower you put 1/4 teaspoon curry powder and 1 teaspoon dry mixed herbs, then you mix and cook the same as Strezleki damper. Another recipe is a fruit damper, you make a Strezleki damper mix, you then divide into 2 portions you place one in the base of your campoven,you then with your fist closed make a hollow in the base, you add 2 sliced apples 2 sliced bannanas and 1 handfull of either dried currents or mixed fruit and you pour about 1/4 small jar of honey all over the fruit, you place the other half damper over the top and gently pat it down and finish with glasing the top with mixture honey and water. mmmmmmmmmmmmmmmm cheers uptotenyearsroundoz.

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Reply By: john&thejayco - Tuesday, Dec 15, 2009 at 20:54

Tuesday, Dec 15, 2009 at 20:54

g'day,
Have you tried your basic damper with some raisins soaked in rum for 24 hours or so before and the left over liquid also added,tastes great !
Also another favourite of ours is to fry up some diced bacon (about a cup) and then stir it and 3/4 cup of shredded cheese into the mix also add a table spoon of tomato sauce ,a tablespoon of worcestershire into the mix and sprinkle about 1/4 of a cup of the shredded cheese on top as it goes into the. Hope you find one you like out of these.
Cheers

AnswerID: 395200

Reply By: Member - Timbo - Tuesday, Dec 15, 2009 at 21:04

Tuesday, Dec 15, 2009 at 21:04

Where can we find the Strzelecki recipe?

AnswerID: 395206

Follow Up By: Member - mervyn p (VIC) - Tuesday, Dec 15, 2009 at 21:30

Tuesday, Dec 15, 2009 at 21:30

Hi timbo the Strezlecki Damper recipe is 3 cups plain flour 2 tablespoons baking powder pinch salt and half a cup of warm milk, make a hole in centre dry mix and pore warm milk in the centre, working mix together, do not over need the doe bake in oven for 30 minutes cheers uptotenyearsroundoz

FollowupID: 663648

Reply By: Member - barbara M (NSW) - Tuesday, Dec 15, 2009 at 21:12

Tuesday, Dec 15, 2009 at 21:12

Hi!
My hubby does the best damper with a can of lemonade and a carton of uht cream. For a variety he adds brown sugar, fruit dried apricot etc nearly takes a kilo of sr flour
barb

AnswerID: 395208

Reply By: Sand Man (SA) - Wednesday, Dec 16, 2009 at 07:04

Wednesday, Dec 16, 2009 at 07:04

Made a damper on our last trip. Was OK but didn't even come close to the wonderful aroma, texture and taste of camp oven bread.

My preference is the Lauke brand Crusty White mix available in 600 gram packs.
Either premixed dough in the home bread machine and frozen for later use, or mixed up and "cured" during quality time at camp, you just can't match it with damper.
A half hour in a cake tin inside the Hillbilly is all it takes.

And one big tip for you guys who must.
A thickish slice toasted the next morning makes a magnificent bed for slow cooked fried eggs, with a side of baked beans and a bit of bacon.

Try that with damper.

Bill.