Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 40

PREPARATION TIME 25M
|
COOKING TIME 35M
|
SERVES 4
buttermilk
damper
2 CUPS SELF-RAISING FLOUR
1 TSP BAKING POWDER
1 TSP FINE SALT
1 CUP BUTTERMILK
2 TBSP EXTRA VIRGIN OLIVE OIL
BUTTER AND GOLDEN SYRUP, TO SERVE
TRAVELLERS’ NOTES LEARNING TO BAKE DAMPER
IS POSSIBLY THE MOST IMPORTANT SKILL FOR
ANYONE WHO LOVES TO CAMP. THE ESSENTIAL
SKILL FOR BAKING THIS IN A CAMP OVEN IS TO
MASTER TEMPERATURE - DON’T LET IT GET TOO
HOT.
1 Preheat oven to 180°C. Sift the flour, baking
powder and salt in a bowl, then make a well in
the centre. Pour in the buttermilk and extra virgin
FOOD NOTES WESTERN NSW PRODUCES
EXCEPTIONAL WHEAT FLOURS IN A RANGE OF
STYLES. IN SOME TOWNS, FRESH LOCALLY MILLED
FLOUR CAN BE BOUGHT TO BRING YOUR DAMPER
TO LIFE. PAIR IT WITH BUTTERMILK MADE FROM
FRESH PICTON DAIRY.
olive oil, then mix gently until a dough just comes
together. Divide into 8 pieces, roll each into a
ball, then arrange in a 22cm cake tin. Stand for 20
minutes, then bake for 30-35 minutes, until deep
golden, then cool on a wire rack. Serve warm with
butter and golden syrup.
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