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Cheesey, Cheesey & Garlic Damper (Read 16807 times)
 
Nov 4th, 2012 at 11:13pm

Rufzgutz   Offline
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I have made this version after reading Kingsthorpe David & Rastas posts on cheesey dampers.

So, so easy and a great result guaranteed

Cheesey, Cheesey & Garlic Damper (mainly copied KD's recipe)

2 cups Self Raising flour

1 cup milk

pinch of salt

3 tablespoons Fried garlic

handful of grated cheese

fine grated Parmesan cheese for topping

Mix using a knife, do not touch damper with hands.

Mix garlic & salt into the flour adding milk slowly

Throw in the handful of grated cheese and stir in.

make slits in the top with a sharp knife, sprinkle Parmesan all over the top and fill in the  slits.

Sit  in a 10" or 12" camp oven or bake in house oven at 180C for 30 minutes.

Using hot coals with a shovel - best guess!

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woops, too hot. should have used trivet  Wink Grin Grin

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and while I was at it, with the same basic recipe I made a coconut damper for dessert. topped with jam& cream

2 cups Self Raising flour

1 cup milk

1 cup coconut

2 Tsp sugar

Mix using a knife, do not touch damper with hands.

Sit  in a 10" or 12" camp oven or bake in house oven at 180C for 30 minutes.

Using hot coals with a shovel - best guess!

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All I can add, is Yum, Bloody Yum  Smiley Smiley Smiley




 

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Reply #1 - Nov 5th, 2012 at 3:28pm

Chally   Offline
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They look YUM alright; well done!!!

It may be well known by some but why are you not to touch the damper with your hands?

Jeff
 
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Reply #2 - Nov 5th, 2012 at 5:04pm

TBF   Offline
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Hey Rick
That Cheesey Garlic one look terrific mate.
That golden top on it. I can almost taste that real butter and that lovely crunchy crust Cheesy Cheesy

Aart
 

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Reply #3 - Nov 5th, 2012 at 9:12pm

Timmo84   Offline
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Jeff from what I understand, using your hands makes the dough to heavy. The use of a knife or similar helps keep the mix light.

Those dampers looks great.

Tim
 
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Reply #4 - Nov 5th, 2012 at 11:03pm

Chally   Offline
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Timmo84 wrote on Nov 5th, 2012 at 9:12pm:
Jeff from what I understand, using your hands makes the dough to heavy. The use of a knife or similar helps keep the mix light.

Thanks for the info Tim.

Jeff
 
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Reply #5 - Nov 5th, 2012 at 11:11pm

Rufzgutz   Offline
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Chally wrote on Nov 5th, 2012 at 3:28pm:
It may be well known by some but why are you not to touch the damper with your hands?



I don't know, but Tim's reply sounds OK  Grin Grin

I have made this 3 times now, (first 2 in the oven) one with a tsp salt, one with no salt and this last one with a pinch of salt.

A pinch suits my tastebuds and this will be my "to impress" damper from now.

I was experimenting with my campoven about 3" above the coals, and tried to bake without a trivet and baking tray. lesson learnt, but the taste was still there.

and the parmesan wasn't as crunchy as it looks. texture and taste was superb.

would like some others to knock up a batch and reply with what they think  Smiley
 

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Reply #6 - Nov 6th, 2012 at 3:50pm

TBF   Offline
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Rufzgutz wrote on Nov 5th, 2012 at 11:11pm:
would like some others to knock up a batch and reply with what they think


Going away camping weekend after next.
I accept the task.

Aart
 

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Reply #7 - Nov 6th, 2012 at 4:47pm

Kingsthorpe David   Offline
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Thanks for the Pandaroo Fried Garlic tip RG.
Will try and find some.

KD
 
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Reply #8 - Nov 6th, 2012 at 4:50pm

Kingsthorpe David   Offline
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[I was experimenting with my campoven about 3" above the coals, and tried to bake without a trivet and baking tray. lesson learnt, but the taste was still there. [/quote]

I used a Lodge cast iron Meat Rack at Leeton with a springform cake tin.  Works well.
See:
http://www.ebay.com.au/itm/Meat-Rack-Trivet-for-Dutch-Oven-Cooking-Cast-Iron-Gre...

KD
 
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Reply #9 - Nov 6th, 2012 at 11:20pm

LG   Offline
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Those dampers look scrumptious - well done!
I will most definetly give em a try (once this bronchitis buggers off and I can breathe again) 
I especially like the sound of that coconut one   Smiley

Anything that prevents direct contact with the hot surface will work - you only need a millimetre or two of air between what your cooking and the camp oven.    Personally, I like the light weight trivets from bcf that look like a bit of pressed tin with holes punched all over it (don't think it is tin but not stainless steel either ... or is it?) 
I can put the points of my roasting fork into the holes and lift the trivet out of camp oven with whatever was cooked on it still in place.

Wire cake cooling racks work well too, but if it is a soft dough put a layer of alfoil over the rack to stop it ooooozing between the wires. Made a heck of a mess trying to remove my scones when I neglected that step.   Roll Eyes

Will give feedback once we've given the dampers a taste test

LG
 

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences.  No debate will be entered into.
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