EXCEED JUNE/JULY 2017 june_July_colour emag | Page 26

Cooking it up in the Bush
By Ralph Longley
BEER DAMPER
This recipe has been in my family for at least 3 years! A true classic that can only be described as ‘Not Original’.
OK - first off - What is your preference? Sweet, or Savoury?
This can be most important based on wether the Beer Damper is to be enjoyed with your main course, or savoured as a dessert
with coffee.
Savoury Beer Damper - suggested Mettwurst, Cheese and Olive. Serving for 4
Ingredients
BEER ! - 2 bottles recommended.
Self Raising Flour - however I recommend trying ‘Wholemeal Flour’.
Olive Oil
2 Eggs
Salt (Optional)
Italian Herbs (Optional - but really tasty)
50 Grams of Mettwurst
Olives - Lots of!
Cheese - Block cheese that is easy to cube.
Round or square deep aluminium cooking tray.
Preparation
Open beer and check that the beer is palatable.
Cut olives in half - lot’s of!
Cut cheese into 10mm cubes. (12mm cubes are acceptable)
Cut the mettwurst in to strips.
Re-check beer is still suitable for cooking purposes.
24©
Vol 34 No. 5 - June-July 2017