Level up your camping menu with this cheesy pepperberry damper
makes
1
Ellie and Sam Studd sing the praises of an artisan Australian cheese that’s everything it’s washed up to be. It’s also a star ingredient in this cheesy, herby spiced cider damper.
Ingredients (7)
- 2 1/3 cups (350g) self-raising flour
- 1/2 tsp ground pepperberry
- 3 tsp finely chopped rosemary leaves, plus extra sprigs to garnish
- 120g grated mozzarella
- 180g washed rind cheese (we used Stone & Crow Cheese Company Night Walker)
- 1 cup (250ml) apple cider (we used Bruny Island Cider)
- Butter, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced. Lightly grease a medium round ovenproof frypan and line with baking paper.
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2.Place flour, pepperberry, rosemary, 1 tsp salt flakes and 80g mozzarella in a large bowl. Cut 100g washed rind cheese into bite-sized chunks, then slice remaining cheese into thin lengths. Add chunks of cheese to the bowl and mix to combine. Add the cider and, using a butter knife, mix together until just combined. Then, use your hands to bring the mixture together.
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3.Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Transfer dough to prepared frypan and top with the remaining mozzarella, sliced washed rind cheese and extra rosemary sprigs. Bake for 40-45 minutes until golden and cooked through.
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4.Allow to cool in the pan for 10 minutes before removing from pan and slicing. Best served hot with plenty of butter.
Recipe Notes
What is washed rind?
TYPE: Semi-soft cheese that has been periodically washed with brine or other liquid.
ORIGIN: Northern France
YOU’LL LOVE: The creamy texture and rich, buttery, complex savoury flavours.
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