For this post I want to share with you the recipe I used for the damper in my Jump the Shark Lamb.
The base recipe for the damper is:
250g self-raising flour
1/2 teaspoon salt
25g unsalted butter
1. Mix the flour and salt in a bowl. Add the butter and mix through until incorporated in the flour which should now resemble bread crumbs.
2. Stir in the milk with a round blade knife until it becomes a soft dough.
3. Roll on to a lightly floured surface and work in to a ball.
4. Flatten out into a round disc approx. 17cm in diameter
5. Bake at 190c until golden (approx. 30 minutes)
For the baking I decided to use the weber kettle. As my probes were otherwise occupied I just got it up to a typical roasting temperature (around 200c) and just kept an eye on it until it was golden.
I wanted to incorporate macadamias to fit in with my Australian theme so I mixed in some crushed macadamias after step 2 above.
You can work in a variety of different flavours, I also did a rosemary and sea salt one that came out really well. I plan on trying a few others next time.
As I had just taken receipt of 20kg of macadamia shells I figured I might as well throw a few on the weber to really dial up my macadamia damper. The smokey flavour stuck mostly on the outside of the damper; it was nice but will work just as well without smoke.
The damper worked out really well. I’m not much of a baker so I started early, expecting a couple of failures, but the recipe above has a lot of room for error and they all turned out delicious from the outset.
Make the damper as required because it doesn’t seem to keep very well – it goes very doughy and dry pretty quickly.
Serve hot with butter and vegemite or load it up with some delicious meats.