Recipe for Damper
January 11, 2013
Image: copyright Michael Fuller
Michael is the husband of one of my dearest friends, he is also the best cook that I know, a fabulous dad to three beautiful girls, a vegetarian (read on to see why I mention this) and the first person I spoke to, after Mr Fresh, when I was thinking of starting A Fresh Legacy a year ago.
The Fuller household is my favourite to visit for a catch up (Eeek! Sorry to all our other friends!) Not only will the taste of the food have me eating more than is polite, but I always learn a new technique watching him cook. The meal will also be visually stunning and appear to be effortlessly pulled together. This is Michael’s recipe:
Lately I have been recreating foods, which are essentially much easier to purchase from your local bakery or shop. I mean, why would you bother to make it at home by hand? For Mothers Day, I persisted through a two day process to create a fresh batch of Croissants. The end result was absolute wonderment…..as I created a unique flavour, texture and taste – one that I had never experienced from a purchased croissant.
One of the things I have learnt when having people over for dinner, is to ensure the first offering that hits the table is easy to prepare, can be made in advance, and will slow everyone down while you get on with the main. But most importantly for me, is getting back to basics.
So if you want to impress your friends, make your own bread. Treat them to the smells and textures of a homemade loaf, straight from the oven. Before you think…”That’s too hard” or “Why bother” or “I’ve tried it before and it was dry and like a rock”.. hear me out and I will give you a fantastic compromise called Damper!
Damper is essentially bread; however it does not need to rest, proof, be kneaded or treated with care. Best of all, you make it in one bowl without yeast and to be honest you don’t even need to measure your ingredients, just go with what you feel. Damper will give you kudos from your friends as they drag it piece by piece through the oil, balsamic and dukkah.
To check if the loaf is cooked, invert onto a wire rack and tap the bottom with your knuckles. If the loaf sounds hollow, it is cooked.
Serve with good quality olive oil, balsamic vinegar, and your favourite dukkah.
In addition to all of the items above, I also credit Michael with being the person who changed my mind about vegetarian food, which prior to eating with the Fullers, I found to be boring and tasteless.
We now enjoy at least one meatless day a week and really enjoy it.
I am convinced that Michael has a future as a food blogger – What do you think??? In the meantime I am thrilled that he has agreed to share one of his recipes with us here. Thanks Michael.
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