Campfire Recipes

Damper or damper on a stick is so much fun to make and to eat. Try this easy recipe:

You will need:
3 cups SR flour
pinch of salt
1/4 cup powered milk (optional, although it enhances the recipe)
80 gms butter
3/4 cup water
A fairly straight stick approx 1m long and 1-2cm in diameter

Directions:
1 Combine the flour, powered milk and salt and rub in the butter, then add the water.
2 Take a handful of the mixture, and mould it onto the stick, then and poke damper onto the coals to cook.
3 Coals produce the right amount of heat to cook excellent damper, so let the fire die down before you use the coals to cook your damper on a stick.
4 Allow 15 to 20 minutes to cook, enjoying the "chat around the campfire" time together.
5 To test if the damper is cooked, lightly tap on the damper...it should sound hollow.
6 When cooked, move the damper gently to loosen it from the stick without breaking it.
7 Always be careful and supervise children, as the damper will be VERY hot!
8 Next pour either golden syrup, honey, butter or flavour of your choice, into the hole.

This is an essential part of my camping gear, and goes with us whatever type of outing we are planning. In Australia they are usually called 'Jaffle irons' but no matter what you call it, it is a great bit of kit that everyone should have. The one pictured is a round one, but I also have a couple of square ones, some are steel, other older ones are cast iron. I find the steel one better because it is not as heavy, but whatever size or shape they are durable and long lasting. This one I inherited from my mother and I guess it to be probably 50 years old! The newer ones have plastic handles which are not nearly as good as those with wooden handles.

This is the original toasted sandwich maker. The only trick is to put the butter or margarine on the outside rather than the inside of the sandwich! That is what stops it from sticking to the iron, and gives it a nice crisp golden brown finish. My preferred method of cooking is on an open fire over the coals, but these days in Australia we have more and more restrictions due to bush fire risk, so more often than not I use a portable gas stove like the one shown. You can cut off the corners or leave them - I find it easier to leave them on because it helps to lever it off the iron to see if it is done.

Our family favourite is baked beans and cheese (as shown). This is a great way to use up bread that is past it's prime - jaffles still tastes great with 2-3 day old bread. After buttering the outside of the bread, add a couple of slices of cheese, a spoon full of baked beans (out of a can). Close up the iron, clip shut, and cook over the coals (or over the gas) till it is cooked to perfection. Slower cooking works best - otherwise it is burnt on the outside and not cooked through melting the cheese.

We have found this method of cooking great for a wide range of leftovers. If you have a couple of sausages from the BBQ last night, slice them up, add to your buttered bread in the pie iron as above, add cheese and you have a great breakfast! Any dinner leftovers from the night before make for a great tasting breakfast jaffle. Enjoy!