EXCEED JUNE/JULY 2017 june_July_colour emag | Page 27

Cooking it up in the Bush
Mixing
Using a large mixing bowl - sieve 2 cups of self raising flour.
(Bush cooking -no need to sieve flour)
Make a hole in the centre of the mix and add 50ml of olive oil and 2 eggs.
Now - mix while adding beer until the mix consistent - ‘Not too wet, not too dry!
Note: Add additional flour or beer as required to the capacity of the cooking tray.
Mix in ingredients - Mettwurst, Olives and Cheese, Italian herbs and salt.
Beer left over? - Do not waste this, please consume in moderation.
Spay the foil tray generously with (suggest) olive oil then dispense the mix into the tray.
Ready to cook?
Cooking options -
Weber - Full heat for 10 minutes - reduce heat when cooking.
Timing Weber - Check after 30 minutes using a skewer.
Hint - use a flattened foil tray under the cooking tray to reduce blackened bottoms.
No one likes blackened bottoms!
Camp Oven - Prepare fire with lots of coal to cover sides and top of the camp oven.
Timing - Depending on the heat from the coals - check after 30 minutes using a skewer.
Note: a trivet should be used to ensure you don’t burn the bottom.
No one likes blackened bottoms!
Ready to go? To confirm you have succeeded in cooking the Beer Damper - the skewer should be dry when briskly stabbed and
withdrawn from the baked damper.
Allow to sit for at least 13 and a half minutes before serving. (Come on, you just want to eat the damper!)
SERVING -
Cut into slices or wedges (depending on the type of foil tray used) and serve with a generous spread of margarine or butter.
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Vol 34 No. 5 - June-July 2017