Green shallot and prosciutto damper
This Green Shallot and Prosciutto Damper combines the delicate flavors of green shallots with savory prosciutto and parmesan, all in a rustic, easy-to-make bread. Baked to a golden brown, it's perfect as a side or a standalone delight.
Cook time 30 min
Prep time 15 min
Ingredients:
1/2 cup butter3 cups self-raising flour
3 slices prosciutto
1/2 cup grated parmesan cheese
4 shallots
1 dash salt
3/4 cup milk (1% fat)
Indulge in a savory twist on a classic Australian bread with this Green Shallot and Prosciutto Damper. Perfect as a side dish or enjoyed on its own, this bread combines the rich flavors of prosciutto and parmesan with the fresh, mild taste of green shallots. It's a delightful bread that's easy to prepare and sure to impress your family and friends.
Instructions:
- Chop the prosciutto into small pieces.
- Finely chop the shallots.
With just a few simple ingredients and straightforward steps, you can create a delicious Green Shallot and Prosciutto Damper that will be a hit at any meal. The combination of salty prosciutto, savory cheese, and fresh shallots baked into a golden crusty bread is simply irresistible. Enjoy your freshly baked damper warm, slathered with butter or as a complement to your favorite soup or stew.
Green shallot and prosciutto damper FAQ:
Bake the damper in a preheated oven at 200°C (390°F) for 25-30 minutes. It should be golden brown and sound hollow when tapped on the bottom.
The damper is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use a toothpick; it should come out clean when inserted into the center.
You can substitute self-raising flour with all-purpose flour by adding 1.5 teaspoons of baking powder per cup. Additionally, alternative cured meats or cheeses can be used, but they may alter the flavor profile.
Store the leftover damper in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
A standard baking tray works well for this damper. Aim for a tray that allows the dough to spread out to about 20cm (8 inches) in diameter.
Tips:
- Ensure your butter is cold when you mix it into the flour to create a better texture in your damper.
- If you prefer a smokier flavor, consider using smoked prosciutto.
- For a milder onion flavor, substitute green shallots with chives.
- Brush the top of the damper with milk before baking for a beautiful, golden crust.
- Serve the damper warm for the best texture and flavor, and store any leftovers in an airtight container.
Nutrition per serving
6 ServingsCalories 470kcal
Protein 14g
Carbohydrates 60g
Fiber 2.88g
Sugar 3.74g
Fat 18g
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