Feta and pistachio damper
This iconic Aussie dish has come a long way since it used to be made with just basic ingredients and cooked over the hot coals of a camp fire! In this simple recipe, damper gets a facelift with the addition of herbs, cheese and pistachios.
Nov 29, 2014 1:00pm- 15 mins preparation
- 20 mins cooking
ingredients
Feta and pistachio damper
- 2 2/3 cup (400g) self-raising flour
- 1 teaspoon dried oregano
- 30 gram butter, chopped
- 1 cup (250ml) milk
- 250 gram greek-style yoghurt
- 150 gram feta cheese, crumbled
- 1/2 cup (75g) shelled pistachios, chopped
- green olives, to serve
- thyme sprigs (optional), to serve
method
Feta and pistachio damper
- 1
Preheat oven to 200°C or 180°C fan-forced. Grease and line a baking tray.
- 2
Sift flour into a large bowl. Add oregano and a pinch of salt. Rub in butter until mixture resembles fine breadcrumbs. Stir in milk, yoghurt, half the feta and half of pistachio.
- 3
Turn out dough onto a lightly floured surface. Knead until smooth. Divide dough into eight portions and roll into balls. Place on baking tray, 3cm apart. Scatter with remaining feta and pistachio.
- 4
Bake for 18-20 minutes or until top is golden and damper sounds hollow when tapped. Serve warm with olives and thyme, if you like.
notes
Makes 8 You can make double the quantity and freeze.