Reply With QuoteCongratulations!
It is very easy to have too much heat under the base of the camp oven.
The risk of burning the bottom can be reduced a bit by using a trivet.
Master
The missus was at home all day Saturday baking a cake for a baptism so I decided to head off away from the coastal rain and go camping. For a project I decided to try my hand at making damper and do some baking of my own.
The first one I think was a bit big.....as I wanted to ensure it cooked right through I put too many fresh coals at the base of the oven and the bottom burnt a bit.
Tasted lovely though....really bready thanks to the beer.
Rosemary, thyme, sage, salt, pepper and nice, warm Cooper's Sparkling Ale. Served with a stick-cooked pork sausage and some HP sauce.
The second one was sensational....still a bit dark on the bottom but far better.
Walnut, apricot, hazelnut, cranberry, pumpkin seed....trail mix, basically. And cheese which gave it a really orange colour on top. Warm can of VB for the fluid part.
The thing I learned from a mate is that you have to leave it in a warm place and so I created a nice ring of coals to put the covered bowl in once I'd kneaded it. Left it for a good 30-45 mins.
With the oven I put far too much heat under it instead of around it. The second one came out far better though.
So happy. Both of them are delicious, crusty and full of flavour. I reckon I'll make a damper everytime I go away now I've got a technique that works.
If anyone has good recipes and/ or techniques, I would love to hear them!
Bobby
p.s. While waiting for the damper to cook I was gathering more firewood and noticed this little lady crawling up my leg. Very nearly went up my shorts! I know it's only a huntsman and they're jolly friendly and pretty harmless but still, the heart rate went through the roof!
ForumSage
SupporterCongratulations!
It is very easy to have too much heat under the base of the camp oven.
The risk of burning the bottom can be reduced a bit by using a trivet.
1973 Series III LWB 1983 - 2006
1998 300 Tdi Defender Trayback 2006 - often fitted with a Trayon slide-on camper.
AT REST
SubscriberWell done - especially for your first effort.
The only tip I'd add, especially with large dampers, is to put a put two deep cuts at right angles into the top before baking. This causes the dough to open slightly, ensuring that the centre gets cooked adequately avoiding the doughey centre common in many dampers. The cuts also make it easy to break apart, especially when eating hot as a cold knife should never be used on hot bread/damper.
Mixed herbs and cheese makes a nice simple savory damper.
Roger
Master
SubscriberWhat is everybody's BASIC damper recipe ?
TopicToaster
Not a bad effort at all. As said it's easy to get too much heat underneath, I can't get a good look at the lid on your camp oven but the ones to get are the ones that have a lip on the top of the lid to hold the coals/ashes. Makes getting more heat on top easier, I use a little mixed fruit in mine as well (plus a decent dash of rum for taste)
Cheers......Brian
1985 110 V8 County
1998 110 Perentie GS Cargo 6X6 ARN 202516 (Brutus)
Master
RUM! As a sailor, I think that's genius. Why didn't I think of that!
I have an great camp oven that has a good seal and a lip so I can pile up a heap of coals on the top.
My basic recipe:
2 mugs of SR flour (about 500g)
1 tsp Bicarb of soda
2 tsp salt
1 dollop of butter
1 bottle/ can of warm, fizzy beer
I didn't actually measure anything out though, I just sort of threw it all together until it had the right consistency.
ForumSage
SupporterI take Roger's suggestion about cuts in the top of the damper a step further.
I create a grid of cuts on the top so that I effectively have scone sized pieces. The cuts probably go about half way through and the dough is flattened a bit.
It cooks the same and tastes the same, but it just makes it so quick, neat and simple to break it into individual serves. I find that much better than trying to cut slices from a cooked damper.
1973 Series III LWB 1983 - 2006
1998 300 Tdi Defender Trayback 2006 - often fitted with a Trayon slide-on camper.
AT REST
SubscriberI think I must just like larger pieces than you.Originally Posted by vnx205
Roger
Nice going. I love damper.
I dont add anything to spice it up. I am old fashioned and like mine with Golden Syrup or dipped in gravy.
Did you put the fire out when you had finished ?
Master
I didn't. I sat back, enjoyed a beer then cooked a steak and some veggies and mopped up the red wine gravy with some damper.
Sat back again with another beer, listened to the kookaburras and cicadas and watched the sun go down. Rain put the fire out when I went to bed.
I restarted it in the morning for a brew and breakfast and put it out when I started packing up. The belting rain helped.
Reminds me - I need to get the RTT and awning out to dry tonight/ tomorrow. And get more Billy tea.
Posting Permissions
| Search AULRO.com ONLY! |
Search All the Web! |
|---|
|
|
|
Bookmarks