serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
The Great Outdoors
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 450 g (3 cups) self-raising flour
- 1 tsp salt
- 150 g cold unsalted butter, chopped
- 175 ml milk, plus extra for brushing
- flaked salt and pepper, to season
Spinach and herb mixture
- 20 g butter
- 4 spring onions, sliced
- 4 garlic cloves, roughly chopped
- 4 cups baby spinach, roughly chopped
- ½ cup mixed fresh herbs, roughly chopped
- 50 g (½ cup) grated parmesan
- 50 g (½ cup) grated cheddar cheese
To serve
- butter, at room temperature
Instructions
- Preheat the oven to 220˚C.
- For the spinach and herb mixture, heat a camp oven or heavy–based baking dish with over medium heat and add the butter. Fry the spring onion and garlic until fragrant, then add the spinach and cook until wilted. Remove from the heat, transfer to a bowl and stand until cool. Wipe the camp oven clean if you're going to bake in it later.
- Rub the flour, salt and butter together until it resembles coarse breadcrumbs, then add the milk and mix to a rough dough. Knead the dough for a couple of minutes, then add the spinach and herb mixture and fold through few times. It doesn't need to be fully combined. Transfer to a piece of baking paper and press into a disc about 5 cm thick and no bigger than the circumference of your pot. Score the top deeply into 8 wedges.
- Drop the damper and the piece of baking paper back into the camp oven (or alternatively just bake on a baking tray). Brush the top with milk, sprinkle over some flaked salt and pepper and bake for about 30 minutes or until risen and golden. Serve with extra butter.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Great Outdoors
