The common Damper is a most delectable
article when properly turned out.
Women are never considered as good Damper cooks - don't you believe it!
First obtain your Camp Oven, a round utensil usually cast iron with 3 legs and a lid. The following suppliers stock camp ovens:-
http://www.ahappycamper.com/dutch_ovens.html (FOR THE USA)
http://www.ausdiscount.com.au/camping/equip.htm (FOR AUSTRALIA ONLY)
http://www.heinsohn.com/cooking.htm (FOR THE USA)
Or do your own search I found 155860 AltaVista web pages for (camp ovens)
Dig at least 6" larger than the camp oven. The depth depends on the weather; if it is calm and the wood evenly burning it need not be very deep, but if it is windy the hole should be deep enought to keep the lid below ground level, provide a good break composed of bushes windward of the fire. Heap ashes on the coals heat the oven lid too with small coals,which like those under the oven should be broken into small particles with the back of a shovel.
2 PINTS OF FLOUR
2 TEASPOONS OF CREAM OF TARTAR
2 TEASPOON OF BICARB OF SODA
A PINCH OF SALT
A PINCH OF SUGER
MILK AND WATER HALF AND HALF
The dough must be so mixed that when it is picked up from the dish it must be clean and free from stickiness and yet unable to retain any shape:- a clean soft dough. A spot of fat or sprinkle of flour in the bottom of the oven will prevent burning. Put in the damper replace the lid add a few hot coals on the lid, not a lot for the damper must rise from the bottom. Careful stoking to provide a gradually increased heat, an even heat. If the fire gets to hot smoke will issue from under the lid. In windy weather heap more ashes round the oven to keep the coals alive.
Bake for three quarters of an hour without raising the lid.
The finished damper will have a nice brownish yellow top, and on and tapping will emit a hollow sound. it is cooled on it's edge against a tree out of the wind. Enjoy.
OTHER RECIPES AVAILABLE IN OUR AUSSIE BOOK:-
Johnny cakes, Waggon Roast, Campo Scones, Wattle Seed Icecream,
Prawns barbecued in Quandong Chilli Syrup,
THE HISTORICAL AUSSIE RECIPE BOOK IS NOW BEING CREATED
ORDER BY E-MAIL $12.00AUS AND WE WILL POST YOU A COPY
Australia is full of surprises, particularly its vibrant contemporary cuisine. The post-war influx of people from all corners of the globe, coupled with excellent fresh produce and unusual indigenous ingredients, has produced a remarkable cuisine. Here top Australian chefs present their favorite dishes, accompanied by articles written by food and wine critics. Color photos.
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