Damper with basil, macadamia & black garlic
When I have a craving for soup it can also mean one more thing – I need some kind of bread to have with it. More often than not it involves a loaf of sourdough from my favourite Sydney baker, but sometimes the good old damper will suffice.
I’ve tricked up a variation of my previous damper with some of the fresh basil from my garden, along with black garlic that I found at the supermarket. Anyone that’s eaten black garlic, and liked it, would welcome its sweet-smoky-savoury flavour in bread. I fell in love with the stuff when I was last in New York, snapping up a bulb of it for a salad I created.
Just as I did with my previous damper recipe, I’ve used feta and macadamias. I love the crunch and saltiness they bring, especially when dunked into the soup.
And the great thing is that any extras can be frozen for another time. Providing all of them aren’t eaten!
| Servings |
rolls
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- 1½ cups self raising flour
- ¼ tsp salt
- 20 g butter
- ¼ cup basil leaves chopped
- 25 g black garlic finely sliced
- ½ cup milk
- 125 g natural yoghurt
- 400 g raw macadamia nuts (¼ cup), coarsely chopped
- 125 g feta crumbled
Ingredients
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- Preheat oven to 210°C.
- Combine the flour and salt in a large bowl. Rub the butter into the flour until coarse, then mix in the chopped basil and garlic. Alternatively, pulse in a food processor.
- Combine the milk and yoghurt, then add to the flour mixture with two thirds of the macadamias and feta. Bring together with your fingers then turn out onto a lightly floured surface. Bring it all together again, without kneading, then cut the dough into four. It will still be fairly sticky. Do not overwork it.
- Roll into balls, place onto a lightly floured baking tray, then score a cross into the top of each. Crumble over the remaining feta and macadamias.
- Bake for 20 minutes, or until golden and cooked through. Serve warm or at room temperature.
