Outback Gourmet: Damper Surprise
Article from Unsealed4x4 Damper is the one thing most of you want to master in the camp oven; and once you do, the potential to add exciting and interesting ingredients is limited only by your …
Article from Unsealed4x4
Damper is the one thing most of you want to master in the camp oven; and once you do, the potential to add exciting and interesting ingredients is limited only by your imagination.
For this Damper Surprise I have decided to use a whole Camembert cheese. But Brie, Blue Castello or White Castello are just as delicious.
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2 cups of self-raising flour
2 tablespoons of oil – olive oil or vegetable oil is just fine
1 good pinch of salt
You’ll also need enough liquid to make a soft (but not sticky) dough.
Your chosen liquid can be water, soda water, milk or beer… it’s up to you.
Place the salt and flour in a large mixing bowl, make a well in the middle and add the oil.
Pour in enough liquid to half fill the well and, with a butter knife, start mixing the ingredients together.
Add small amounts of extra liquid when needed, and combine until your dough is a fluffy ball.
Turn the dough out onto a floured surface and gently pat it down to form a disc about 2cm thick; place the cheese in the middle of the dough disc and completely encase the cheese, making sure the edges are all sealed together so none of your hot gooey cheese can escape.
Turn the damper over so the join is on the bottom, and brush it with a little milk. Or for something different, try brushing it with water and add a sprinkling of Poppy or Sesame seeds.
Place in a moderately hot camp oven, caravan oven or home oven at about 190ºC, and cook for 20-30 minutes.
Remember to check after 15 minutes just to make sure the damper is cooking properly.
The only time the middle of a damper is allowed to be gooey is when it is full of molten melted cheese. Enjoy!