A delicious Australian recipe to make on Australia Day, serve this traditional damper with your BBQ (and lashings of butter).
2 cups self raising flour
1 tablespoon ground mountain pepper berry
1 teaspoon salt
1 cup unsalted macadamias, roasted
100g semi-dried tomatoes, roughly chopped
1/2 cup firmly packed basil leaves, roughly chopped
1 tablespoon macadamia oil
Milk for brushing
1. Preheat the oven to 180°C, fan forced. Sift the flour into a large bowl, add ground mountain pepper berry, salt, macadamias, tomatoes and basil leaves and make a well in the centre.
2. Combine the buttermilk and oil, pour into the well and use a round-bladed knife in a cutting motion to mix until the mixture just comes together then use your hands to bring the mixture together.
3. Turn the dough onto a lightly floured surface and gently knead for a couple of minutes or until smooth. Shape into a disc and place onto a baking tray lined with non-stick baking paper.
4. Dip a sharp knife into flour and mark 8 wedges on the top of the damper. Brush with milk and bake in the preheated oven for 30 minutes or until the damper is golden and cooked through and sounds hollow when tapped on the base. Cool on a wire rack.
What’s your favourite Australian food?
What’s better on a cold winter’s night than shepherd’s pie? This traditional shepherd’s pie recipe is perfect for a midweek dinner.
Remember shepherd’s pie is made with lamb mince but cottage pie is made with beef mince – just use whatever mince you have!
1 large onion, chopped
2-3 carrots, chopped
500g lamb mince
2 Tbsp tomato purée
Splash of Worcestershire sauce
500ml beef stock
2 large potatoes, cut into chunks
2 Tbsp butter
3 Tbsp hot milk
1. Heat a little olive oil over medium heat in a large saucepan. Sauté the onion and carrots for a few minutes. Add the lamb mince, break it up with a wooden spoon and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for 2 minutes. Add the stock, bring to a simmer, then turn down the heat, cover and cook for 30 minutes. Take the lid off for the last 10 minutes to cook away excess liquid. Season with salt and pepper.
2. Meanwhile, heat the oven to 180C and make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 mins until the top is starting to colour. Leave to stand for 5 minutes before serving.