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A Recipe from Australia
from Daniel Bowen's Toxic Custard Diary Pages

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Note: This is not a PNG recipe but I'm sure early Australians in Papua New Guinea would have cooked similar bread substitutes.

PNG Recipes
[ Baked Sweet Potato | Coconut Cream | Coconut with Mixed Vegetables ]
[ Chicken Taro Bake | Kokoda Fish | Yam Patties | Pit pit ]
[ Sepik River Patrol Curry | Bread Rolls | Drum Ovens ]
[ Banana Cake | Banana Pancakes ]
[ PNG Scones | Mango Chutney ]

Damper

Taken from Daniel Bowen's TOXIC CUSTARD GUIDE TO AUSTRALIA. Daniel attempts to answer questions from people interested in Australia. If you want to add some humour to your day I suggest taking a much needed break at -- http://www.toxiccustard.com

Laura in the USA asks:

My son is doing a section on Australia in his world culture class. We have to bring a bread that is traditional to Australia. Do you have a recipe you could share with us?

Damper is a good one to try. It's a very simple recipe, so simple even I could cook it (well, on a good day). It started off as something the bushmen used to cook, somewhere in the outback where they had little more than a fire and the most basic of ingredients.

The following damper recipe breaks away a little from the traditional version, which was pretty much confined to being flour, water and salt. But what you lose in the tradition, you gain on the taste.

3 cups self-raising flour
1-2 teaspoons of salt
90 grams (3.2 oz) of butter, melted
half a cup of water
half a cup of milk
more milk, for glazing
more flour, for dusting
extra butter for serving
golden syrup (or honey if you prefer)

Rev up the oven to 210°C (for you imperial people that's 410°F). Brush an oven tray with melted butter or oil (cooking oil that is, not Castrol GTX). Sift flour and salt into a large mixing bowl, and make a well in the middle. If you've got time, pause for a quick singalong of "Jack And Jill".

Stir up the butter, water and milk, and add to the flour. Stir it with a knife until just combined.

Throw it out of the bowl onto a floured surface and knead it for 20 seconds (that's 20.5 seconds imperial) or until it's smooth. Then plonk it into a tray and use your sculpture skills to make into a round shape about 20 centimetres (about 7.874 inches, stop me if I'm getting too precise) across.

Using a sharp pointed knife (Stanley knife not recommended) score it into 8 sections (8), about 1 centimetre deep (0.39 inches). Brush it with milk and dust it with flour, then throw it in the oven for 10 minutes.

Reduce the heat to 180°C (356°F) and continue to bake for about 15 minutes or until it's golden and sounds hollow when tapped. Serve with loads of butter and/or syrup and/or honey. Even cream and jam is nice too.

Read all the questions and answers on Australia, and ask your own!

Courtesy of Daniel Bowen's Toxic Custard Website.


PNG Recipes
[ Baked Sweet Potato | Coconut Cream | Coconut with Mixed Vegetables ]
[ Chicken Taro Bake | Kokoda Fish | Yam Patties | Pit pit ]
[ Sepik River Patrol Curry | Bread Rolls | Drum Ovens ]
[ Banana Cake | Banana Pancakes ]
[ PNG Scones | Mango Chutney ]



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Created 29 May 1999
Updated 17 May 2001

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