Well, it's that time again, and you know what happens at that time of the night.
Well you've got to get the food out, because you've got the hungry beasts waiting over
near the fire there.
Are you hungry?
Hell yeah.
There you go. Told you. I told you.
Anyway we gotta cook ourselves a damper, because I'll tell you what, dampers are easy.
And Simon really likes damper.
How about we do a mix berry cream damper?
What do you reckon?
Let's crack it up. Self-raising flour.
About that much will do.
So just put a bit of flour in the bowl.
Couple of handfuls basically. Yeah be about two handfuls.
Which is roughly two cups, I think.
Three eggs. There you go.
I'm just gonna mix them up, mix them up with a fork.
Whack them in. Give that a bit of a mix up.
Let's grab some of the berries now.
Let's drain some of that syrup off.
There we go.
So drain some of the syrup off, and then we're gonna stick some of the berries in.
Now it's going to turn our little mixture into a quite sort of purpley looking colour.
And you can see that, so there we go that's what we're looking at at the moment. Look at that.
Completely changes the colour.
Tell you what I might do is, I might stick a bit more flour in, because it's only a little
bit small so I'm going to go with another one, two handfuls.
So two handfuls so basically I've put probably about five handfuls in there at the moment.
Mix that up.
And get it on your shirt.
Mix it all up.
Alright so I'm gonna stick a few more berries in.
There we go. Couple more berries.
Mix that up.
And just a little bit of cream.
About that much cream, and that'll make it nice and sweet and smooth.
There we go.
That's our mixture.
Got our mixture in here.
So remember, whatever you do, do not put your damper in there unless you put some sort of
oil or a little butter on the bottom of that, because it's gonna stick like a mother.
Bit of oil in there like that.
And just give it a bit of a dressing in there.
That way she's not going to stick.
And we get our mixture, we whack her in.
Look at the colour of that thing.
It's very cool those colours.
So whack that in there.
Now I'm gonna give it a little bit of shape here.
So you can see what I'm doing, I'm just working it creating a little bit of a ball.
She's gonna turn out like this this awesome little crusty sort of loafie bun.
Is the way you could describe it.
And because it's a little bit sticky, it'll have all these little crusty bits hanging off it.
And they'll be all sort of cooked and you know sort of crunchy.
It's a trick see.
Well that's my theory anyway. We'll see how it works.
Alright let's get it happening.
Let's head to the fire.
Just whack that down there. And we've got some really good coals going on here.
I'm gonna pull them out as usual.
Some for the bottom.
Whack that on top.
Some for the top.
Just like that.
Whack that off.
And we slip her in.
There we go. Whack the lid on.
Not long now, mate.
Sweet buddy, sweet.
That's the go.
Now remember, about 20-25 minutes.
Just keep checking it, because every fire is different. Different temperatures.
If you feel like it's cooking too fast, then move it away.
If you feel like it's too slow, chuck some more on.
It's all about keeping an even temperature.
You'll make a good damper.
All righty here we go. So I'm gonna pop this sucker off the tray.
It's not coming off in a hurry.
Let's separate this. Let's have a look at why.
I even oiled that sucker up.
Chuck that down there.
So even with a bit of oil, it can be a bit sticky.
So we'll just slip him and get something under it.
There we go.
Just gotta release the suction.
A bit like getting bogged in the mud.
Once you release that suction, comes straight off.
Now I'm gonna bust this little sucker open.
Look at that. Look at those colors.
See that beautiful different color to what you're normally used to with a damper.
These little crunchy bits...
These are like pulling the top off a muffin that.
Pull those little top off bits like that.
Put it into place mate that is just beautiful.
Remember I talked about those little crispy bits and there they are.
It's all rough and textured, and they come out like a little crispy bits.
A little chewy bit.
All right, Simon, you ready?
Come over and get some of this, mate, it's gold.
I don't need calling twice.
Oh right I'm just doing a few little finishing touches here.
Now there's a secret to eating this little this little thing here.
We're going up-market.
So grab your piece. Grab a nice piece.
This has got my name on it.
Grab that and get a bit of that cream.
All right little berry. Chuck a little berry on top.
Take a little berry on top.
Like this is very, what's the word, well it's fancy.
Yeah all right.
Look at that.
Have a bit of a chew on that.
Give us that knife, mate, because I want to have a crack.
You want some of it too.
Yeah.
Oh it's even crunchy.
Mate, as always, you've excelled.
You've outdone yourself.
Pretty good, hey?
Bloody lovely.
Good man. Thanks bud.
No worries.
There you go folks. Mm-mmm.
I hope you like that recipe, because there's
many more in my new bush cookbook "About that much" with a bonus dvd.
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