AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM - Chicken Tonight

Reply #10 - Oct 9^th, 2008 at 6:33pm

skiproosel Offline
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Hey Derek,
Is that the damper from the recipe on the front page?? And if not any chance of your mix please.

Skip

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Reply #11 - Oct 9^th, 2008 at 6:40pm

Derek Offline
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2 cups self raising flour
2 teaspoons baking powder
2 heaped tablespoons powdered milk
Pinch salt

Sift all of the above together then add warm water and mix with a wide blade knife to make a stiff dry dough. I was told at the Festival by one of the old cooks that you should be able to hold your dough between your hands without it drooping. It should be very dry.

30 minutes to cook.

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Reply #12 - Oct 9^th, 2008 at 6:43pm

skiproosel Offline
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My stomach thanks you Derek

Regards Skip

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Reply #13 - Oct 9^th, 2008 at 7:01pm

OzJeeper Offline
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Mine too. So much cooking to try, I'm making a "to cook" list here...

Ross

My mother-in-law fell down a wishing well, I was amazed. I never knew they worked.

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Reply #14 - Oct 11^th, 2008 at 8:50am

Mackerel Whisperer Offline
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Derek wrote on Oct 9^th, 2008 at 6:40pm:

2 cups self raising flour
2 teaspoons baking powder
2 heaped tablespoons powdered milk
Pinch salt

Sift all of the above together then add warm water and mix with a wide blade knife to make a stiff dry dough.I was told at the Festival by one of the old cooksthat you should be able to hold your dough between your hands without it drooping.It should be very dry.

30 minutes to cook.

I'm gunna give this a go tonight, But got ten or so to feed. Was wondering if anyone can tell me if it would be better two double it and make one damper or two standard dampers?

Cheers

Jono

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Reply #15 - Oct 11^th, 2008 at 9:33am

skiproosel Offline
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Go with the two individuals Jono. I mixed a double and had trouble getting the middle cooked without burning the outside.

Good Luck
Skip

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Reply #16 - Oct 11^th, 2008 at 10:01am

Mackerel Whisperer Offline
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Cheers Skip, I was thinkin the same.

Going up to Brozy's for a bash tonight. Gunna have a go at the Golden Syrup Dumplings and the damper. (I will be stoked if it turns out like Derek's) I don't make damper much, usually bread (Mix).

Brozy's Butchering a beast today, Should be some fine fresh meat on the menu.

Jono

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Reply #17 - Oct 24^th, 2008 at 1:22pm

rebelcook Offline
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Derek . How long do you cook the apricot chicken for . And do you bake it with colds on top and bottom. Thanks

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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Reply #18 - Oct 24^th, 2008 at 7:57pm

Derek Offline
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I like chicken to be well done so 50 minutes and yes coals top and bottom.

Derek

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Reply #19 - Oct 24^th, 2008 at 10:19pm

rebelcook Offline
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Thanks Derek Looks like a great dish. And that damper looks awsome.

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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