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Preparation:
  1. Combine milk with vinegar (or lemon) to curdle. Allow to sit while you work on the flour and butter.
  2. Mix the butter & flour with your finger tips, then add crumbled fetta to the flour mixture.
  3. Add the chopped sundried tomatoes(reserving 6) along with the olives.
  4. Make a well in the centre of the mixture andadd the curdled milk.
  5. Fold everything through with a knife - do notover work. The damper should be sticky to touch or you may need to add a little extra milk.
  6. Place the dough on a floured board andsprinkle enough extra flour on top to help shapethe damper - lightly push the reserved sundriedtomatoes on top.
  7. Place on a trivet in a hot camp oven.
  8. For the last 10 minutes of cooking, place hotcoals or hot heat beads on top of the camp ovento finish the cooking process.

TIP: When baking,  place a trivet or cake rack inside your camp oven. This allows the heat to circulate and helps to avoid burning during cooking.

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