The original Australian bush damper was just flour and water mixed together and cooked over an open fire. This version has a bit more to it than that and a lot more flavour.
VEGETABLE DAMPER
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Tag Archives: parsley
GOLDEN POTATO SALAD
This another of Mum’s recipes that she’s pinned together when she couldn’t find the cellotape. It was probably published before mayonnaise in all it’s different varieties was available in the supermarket. If you don’t want to go to the trouble of making the mayonnaise use about a cup of a plain bought one and add the mustard and parsley.
CHICKEN NUGGETS
These Chicken Nuggets might take a bit more effort to make, but I’m pretty sure that they’d have a lot more flavour than the bought ones. They be could for the kids, but you could also make smaller ones to serve as finger food at a party.
LEMON HERB FISH
This is a nice easy recipe using any type of white fish fillets. A good summer dish or maybe if you’re watching the calories.
RICH IRISH STEW
This recipe was published by the Australian Meat Board to promote lamb and Mum would have picked the leaflet up from the counter at her local butcher’s shop. It’s a recipe I’ve cooked a lot over the years and still do. You can’t beat a lamb casserole on a cold winter’s night can you?
MEDITERRANEAN QUICHE
Mum made quiches with lots of different ingredients, but I think this crustless one with Chorizo sausages was was a bit of a departure from her usual style. I think she would have found it quite a change from the bacon or ham she usually used.
GREEK MEATBALLS
I think this is one of the most versatile of the meatball recipes that Mum collected. You can make them as a savory to have with drinks or serve them as a main dish with either rice or pasta. The recipe even has instructions for freezing and reheating – what more you possibly want.
PORK MEATBALLS
Meatballs must have been one of Mum’s favourite meals as I’ve found lots of recipes for them in her collection. This one must have been a later one as it uses a bottle of pasta sauce and fettucine, ingredients that weren’t around when she was cooking for us as children.
SWEETCORN PATTIES
Another great family treat was Sweetcorn Patties or as this printed version from a magazine calls them Sweetcorn cakes
MOCK FISH PATTIES
I guess these are the old version of American Hash Browns, maybe not quite so crunchy, but just as delicious. Mum’s being making them since I was a little girl and they’ve always been one of my favourites.
The old recipe is a bit faded at the edges but reads:
MOCK FISH PATTIES
- 2 cups grated raw potato
- 1 dessertspoon finely minced onion
- 2 rounded tablespoons plain flour
- ½ teaspoon salt,
- 1 egg
- pepper
- 1 teaspoon chopped parsley
- 1 dessertspoon anchovy essence (optional)
Combine potato with onion, flour, salt, pepper & parsley. Add unbeaten egg and anchovy essence. Mix well, drop spoonfuls in hot fat & fry until golden brown on both sides. Flatten each piece with back of spoon as it cooks.
Beb's Recipe Drawer 