Bush damper

This hand-me-down recipe features in the From Paddock to Plate (FP2P) book. You can thank me later…

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Bush damper


4 tin mugs self-raising flour
4 tablespoons powdered milk
pinch of salt
2 tin mugs cold water

1. Combine all the dry ingredients together.
2. Make a well in the centre and then gradually add the water.
3. Knead the dough together, adding more water or more flour depending on the consistency until it springs back when pressed with a finger.
4. Put the damper into a camp oven and put lid on top.
5. Place in a prepared hole in the ground on top of hot coals. Put more coals around the outside of the camp oven and on top to ensure even cooking. The damper will take about 40 minutes to cook. Make sure it doesn’t burn on the bottom. It all depends on what type of wood you’re using to burn. Mulga, for example, is very hot.
6. Carefully remove the coals and the lid of the camp oven. The damper is ready if you get a hollow sound when you tap it. If not, replace the lid and cook for another 10 minutes.

Recipe courtesy of bushman, Mike Miller

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Lara’s herb, olive and vegetable loaf recipe

This delicious and easy-to-make loaf features in the From Paddock to Plate (FP2P) Vegetable video virtual excursion. Follow along and make it with Lara!

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Lara’s herb, olive and vegetable loaf recipe


1 spring onion, diced finely
fresh oregano, sage, thyme
olives, pitted and chopped
6 eggs
1 tbsp extra virgin olive oil
1 cup milk, room temperature
2 cups self-raising flour
¾ cup grated Parmesan cheese

1. Grease a loaf tin with olive oil and baking paper.
2. Preheat the oven to 180°C.
3. Pick the leaves of the herbs off the stems and cut finely.
4. Whisk the eggs in a bowl.
5. Add the olive oil and stir.
6. Add milk and stir.
7. Put the flour in a bowl and make a well in the middle of the flour.
8. Pour the liquid egg mixture into the flour. Combine.
9. Mix in the grated cheese.
10. Fold through the spring onion, herbs and olives.
11. Pour the mixture into the prepared pan and cook in the oven for 35 minutes.
12. Enjoy while warm and straight out of the oven!

Recipe courtesy of vegetable grower, Lara McCall

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Grilled vegetables

Delicious, easy and wholesome, this recipe takes eating vegetables to a whole new level.

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Grilled vegetables

1. Drizzle olive oil over sliced vegetables.
2. Some vegetables take a minute or two to cook and others take longer. Denser vegetables like potatoes will take the longest to cook. Keeping them over too high a heat for too long will char them on the outside while keeping them raw on the inside. To prevent burning, sear vegetables over high heat, then move them to a cooler part of the grill to finish cooking.
3. To keep smaller vegetables from rolling around and falling though the grate, put them on a skewer.
4. Cutting your vegetables into smaller pieces will allow them to cook more quickly. Cut round vegetables like onions or eggplant into thin “rounds”—you’ll get more surface area, which allows for a crispier outside, and because they’re thin, they’ll also cook quickly.

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Pickled and marinated vegetables

Pickling is one of the oldest forms of food preservation and is one of the most cost-effective ways to preserve foods.

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Pickled and marinated vegetables

Ingredients for the pickling liquid

1 litre white wine vinegar
1 litre water
2 tbsp sea salt

For the pickling marinade

2 cups extra virgin olive oil
5 cloves garlic, peeled and sliced
1 fresh red chilli, deseeded and chopped

Vegetable and herb combinations

  • 500 grams of mixed mushrooms and a few sprigs of fresh thyme, rosemary and sage
  • 500 grams of firm eggplant and 2 tbsp dried oregano
  • 500 grams of firm zucchini and 6 sprigs of fresh mint
  • 500 grams of fennel bulbs and their herby tops
  • 500 grams of small onions and 4 bay leaves
  • 500 grams of red and yellow capsicums and a few sprigs of fresh thyme

1. Wash jars and lids in hot soapy water and rinse well. Place the jars in the oven on a moderate temperature (about 100°C) for 10 minutes to sterilise.
2. Bring the pickling liquid ingredients to the boil in a large pot.
3. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well.
4. Slice up your chosen vegetables any way you like, but if it’s a larger vegetable try to get the pieces around 1cm in thickness. This way, the flavours and pickling liquid will penetrate sufficiently. Smaller vegetables like mushrooms and small onions can be left whole.
5. Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes – they’ll probably rise to the surface, so keep pushing them down to ensure they are all immersed.
6. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together.
7. Straight away, put the hot vegetables and pickling marinade into your sterilised jars. Fill to the top. Cover the vegetables completely with the marinade and put the lids on tightly.
8. Put the jars aside until they’re cool.
9. Clean the jars, attach sticky labels and write the date and contents on them.
10. Store the jars somewhere cool and dark – it’s best to leave them for about 2 weeks before opening so the vegetables marinate well. They’ll keep for about 3 months.

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Roast vegetables

Sort your vegetables, then prep them for even cooking and to maximize surface area for developing caramelisation.

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Roast vegetables

1. Preheat oven to 200°C.
2. Arrange the potato, pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.
3. Combine rosemary, thyme and salt in a small bowl. Sprinkle over the vegetables.
4. Roast in oven, turning once, for 1¼ hours or until tender and lightly golden.

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Sautéed vegetables

Sauté is French for “jump,” which pretty much describes what goes on in the pan. Sautéing involves cooking things quickly in a small amount of fat, just enough to glaze the bottom of your pan.

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Sautéed vegetables

1. Heat a pan over high heat and, when hot, add the olive oil.
2. When the oil is hot, add the butter and, when melted and beginning to bubble, add the peppers and carrots and cook, stirring occasionally, until beginning to soften, about 3 minutes.
3. Add the onion and cook, stirring, until crisp-tender, about 3 minutes longer.
4. Add the zucchini and season with salt and pepper and cook until tender, 2 to 3 minutes longer.
5. Serve immediately.

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Steamed vegetables

Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat.

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Steamed vegetables

1. Set up your steamer on top of a pot of water over medium-high heat until water is boiling.
2. Put vegetables such as broccoli, spinach, carrot, squash, zucchini and cabbage in the steamer.
3. Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.

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Avoid wasting food and turn that half-an-onion, green pepper, and leftover ham into a “brunch special.”

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125g ham, chopped
1 small onion, finely chopped
1½ cups tasty cheese, grated
1/3 cup self-raising flour
salt & freshly ground pepper, to season
4 eggs
1½ cups milk

1. Preheat oven to 200°C. Grease a pie dish.
Combine ham, onion, cheese, flour, salt and pepper in a medium bowl. Add any other ingredients you wish here.
3. Scatter over base of dish.
4. Whisk eggs and milk together and pour over ham mixture.
5. Cook for about 40 minutes or until puffed and golden.

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Poached egg

This recipe features in the final pages of the FP2P egg teacher manuals that will be released shortly.

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Poached egg

1. Working with 1 egg at a time, crack an egg on to a saucer.
2. Fill a wide saucepan with water until approximately 8cm deep.
3. Add 2 teaspoons of white vinegar and 1 teaspoon salt.
4. Bring to the boil over medium-high heat. Reduce heat to low-medium – water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
5. Fill a bowl with cold water and set aside.
6. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
7. Slide egg from saucer into centre of whirlpool, as close to water as possible.
8. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
9. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process).
10. Remove and drain on a plate lined with paper towel.
11. During and between cooking eggs, use slotted spoon to skim any foam from water surface.
12. Repeat with remaining eggs.

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Jan shows us how to make this recipe on the From Paddock to Plate (FP2P) egg virtual excursion. You will also find it in the final pages of the FP2P egg teacher manuals that will be released shortly.

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2 free range eggs, whisked
extra virgin olive oil
salt and pepper
2 tbsp milk

1. Add the oil to the pan while it is heating up.
2. Combine two eggs, salt, pepper and milk in a bowl.
3. Once the pan is hot, pour egg mixture in.
4. Immediately add your filling of choice on top of the egg mixture.
5. Using a spatula, “dig a hole” at the top of the pan, from the edge to the centre. Repeat on all four sides of the pan, until all the runniness in the mixture has gone.
6. Fold the omelette in half and put onto a plate to serve.

Note: Jan says the secret to cooking a good omelette is to wait until the pan on the stovetop is hot.

Recipe courtesy of egg producer, Jan Harwood

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