♪ Cookin... gonna make us some food now... Cookin...♫
G'day guys it's cooking time again. There's no doubt about it.
So what am I gonna do for you guys?
Well as always I'll do something that's really easy and convenient, but you want to have
a little bit of a twist so that you look like the Camp Boss when you're out camping next time.
So what I'm gonna do is I'm going to cook something in the camp oven, and I'm gonna
cook a damper.
Everyone loves a damper.
But there are so many ways you can do a damper, and this one is gonna be called the
French Onion--and I'm just really gonna think about it cuz I've gotta think what's in it--French
Onion with Bacon Surprise.
How's that? What's the surprise? Well you're gonna find out.
Alright let's get cracking.
So when you make a damper, you gotta have self-raising flour.
Whatever you do, don't use plain flour.
It turns out like rocks, so you need the self-raising flour.
How much do we put in?
Well about that much.
That'll do, and I'm gonna crack two eggs in.
So let's crack those suckers in.
Give that a quick little mix.
Now while I've got that little mix going on there, we can stick in what's called the other
ingredients.
Now the other ingredients are French onion, so I've actually got some French onion soup.
And that's gonna be my flavour for the old French onion.
So you just whack that in.
So while we're at it, we're gonna stick in some bacon.
Now this is just that pre-chopped stuff which isn't too bad.
But if you've got some fresh bacon, don't be afraid to chuck it in.
And then of course you need some spring onions.
I've got some spring onions there, so I'll just sprinkle those in.
Now I won't put all of them in.
I'll just put about half of what I got, because what I'll do is I'll sprinkle them over the
top of what we got going on later.
So here we go.
So I'm gonna mix that up.
Now that's going to be quite a dry little mixture at the moment, cuz I only put just
two eggs in it.
Now I'm gonna grab my milk, so I'm gonna grab the milk out of the fridge.
Oh there we go.
Probably about that much.
Remember you just need to sort of put it in, and sort of test how it goes.
If you need to add more flour, add more flour.
Dampers are so easy.
I love making dampers.
They're just simple and effective, but they are a tasty dish.
So I reckon that... yeah that's the go there.
I reckon we're good.
So I'll get the butter out.
A bit of paper towel here, and I'll give that a quick wipe.
It's nice and soft for me, so it's easy.
That's it, easy as.
There she is.
I'm gonna put some flour on my hands like that, give that a bit of a sprinkle, and I
want to try and get this damper in there without too much fuss.
Because it is a greasy little sucker.
There we go.
It doesn't look like much now, but it will.
It will expand. Don't you worry.
So with that little sucker there now.
Pop him in there like that.
There we go.
It's now ready to whack on the fire which I've got some coals, and I've had them over
there for a while now.
So we've got some nice hot coals.
So we'll stick that sucker in there, and away we go.
All right, a few on the bottom.
And of course, don't forget the coals on top.
All right there we go. So just keep checking it.
I'm gonna check it after 15 minutes, but it'll probably only need about 35 minutes.
It's a pretty hot day today, so it won't take long.
All right guys, now while that little damper there's cooking in the camp oven, what I'm
gonna do is I've got to make up the surprise.
All right let's get that crackin.
Small bowl, all I needed some sour cream, cheese, sour cream, cheese, oh yeah and don't
forget the spinach.
So here we go.
So I need a little bit of sour cream, remembering on the size of the damper will depend on how
much you use.
So I'm just gonna use probably... let's go with that much to start with, all right.
So we just sprinkle a little bit of that in there like that.
About that much there.
Now these are just chunks of spinach, frozen spinach which I've had sitting in the fridge
for a little bit.
So that now I can use it.
I'll see what I can find in here.
Oh yeah here it is.
Now it won't look too appetizing.
Looks like grass.
Now I'm gonna get a little bit of that moisture out of there, so just a quick squeeze.
There you go.
Chuck that in there like that.
Gotta love cooking in the bush, don't you?
Imagine doing that on your mum's floor.
She'd be up ya for the rent.
So there we go.
Give that a mix up.
Oh-ho-ho look at that.
That's just delicious.
So that's like our little sort of surprise mix that we're going to chuck in the damper.
Aww, yeah. Look at that.
If you don't want to eat that, you're not hungry.
All right, the damper is gonna be ready very shortly.
When we get her out, we'll hook her up and stick that in the middle.
Ooo, looking good. Nearly ready.
All right, here we are.
Oh look at that.
That's perfection right there.
Perfect, nice and crusty on top.
This is where I stick in the surprise.
So I'm gonna do a big cut up in here like this.
Pop that lid, oh.
Look at that.
And then I'm gonna pour this in the top.
In she goes.
That'll do it.
How good's that?
Then I get rid of this.
See I don't want that bit.
All I want is this bit.
Whoa that's hot.
That bit there like that.
Now you can eat that bit.
Dip that in the cheese if you want.
But we'll get a little bit clever, and we'll do a quick sprinkle.
Here we go, watch this.
Sprinkle like that.
Some shallots on top.
Check that out.
There we go, look at that.
Now that's the perfect looking cob loaf damper?
Is that what you want to call it?
The cob?
The cob of damper?
I don't know, I'm just gonna eat it.
Easiest way to eat these things, I reckon, is to break the tops off.
So you grab this little bit here, and it's like a little dipping spoon.
And your hook in, and you go, damn.
Damn that is good.
Oh that is great.
Oh gotta be one of my better dampers.
I hope you liked that recipe, because there's many more in my new bush cookbook ‘about that much...’