Irish Soda Bread Damper

An Irish fleck on an almost lost colonial Australian classic (when was the last time you cooked Damper?)

Irish Soda bread Damper
2 cups Plain Flour
5 teaspoons o baking soda
pinch of salt
aprox 1 cup of buttermilk (start with ¾)

 Tips
If you don’t have buttermilk, add a few drops of citrus to milk
If you have SR flour, only use one teaspoon of baking soda

Next…
Sift flour at least 5 times, gets the bugs out and the air in (not an Emily recipie)
Add salt, mix well and make well in centre
Slowly add ¾ of cup of buttermilk
Mix with a dry spoon, adding more buttermilk as required to form a ball of dough with a slightly sticky consistency
Kneed for 3 minutes
Place into an oiled baking tin/pot with a lid
Find wood fire and burry in coals for 15 ish minutes
If no fire available, put in a hot oven about 180 for roughly 15 minutes

 With…

 Chickpea and spinach sausage stew

 Tinned tomatos
Parsnip (any root vegi will do)
Chickpea vego sausages (or other)
Shallot
Garlic
Olive oil

Next…
Fry garlic and shalotts in olive oil, low heat do not burn otherwise the whole meal will be buggered. In the event of a burn discard, wipe out pot with paper towel and hand over to other chef (carole) for re-start number 2

 Repeat steps above without burning pot

 Half fry the sausages, vego sausages have a tendancy to stick, so keep them moving and on low heat. Add more olive oil to prevent sticking if required

Add tinned toms and half a tin of water. Stir gently, then add parsnips and again brief stir and place lid . Let simmer on low heat until parsnips are soft.

 Eat with bread straight from the pot!