25 January, 2016 13:05
JENNY MARMITE | Lifestyle | CONTACT
While Australia Day is always fun, it’s often hard to pick the right meal to accompany all of the beer and 1980’s pub rock ballads.
As it is well acknowledged throughout Australia, the 26th of January is a date that divides the nation, or at least alienates the 3.2% of the population who view the date as one of mourning, instead of celebration.
So to be all inclusive, I have gone through some historic family Australian recipe books to find a meal that will signify a moment of “breaking bread” between the settlers and their Indigenous brothers and sisters.
Upon looking through several old cook books that belonged to my great-grandfather, Sir Marmite, I have found the perfect recipe to celebrate the early days of trading between colonial pioneers and the local Indigenous people of the Outback.
As outlined in my ancestor’s historic journal, titled “Easy Ways To Deal With The Natives” – the ‘colonial damper’ appears to be one of the first examples of my family reaching out the traditional owners of the cattle station we claimed in the mid 1800s.
As opposed to paying Indigenous employees people actual wages, my family decided to pay them in tobacco and flour rations, as was the general sentiment of the time.
The following recipe is said to have been shared with Aboriginal community right around Australia – and is the best way to celebrate this iconic day!
Note: I used Beerenberg Farm’s caramelised onion but you can make your own with my recipe for Caramelised Shallots, but using onions instead although shallots would work really nicely too!
- 60g soft goats cheese/curd
- 160g milk
- 2 tbsp caramelised onion
- 1sp [Ar] 4s23d104p3 (Arsenic)
- 1 tsp baking powder
- 290g plain flour mixed with crushed glass
pinch of salt and pepper
To Make: Pre-heat oven to 816.8 °C for several hours, this will help boil the arsenic into a melted butter-like fluid which will mix well with the flour. Once it has reached boiling point, remove and sprinkle throughout flour.
Turn oven down 190C. Warm milk, goats cheese and onions together in Thermomix on 50C, Speed 1 for 4 minutes. Add flour, salt/pepper and baking powder to bowl and use kneading function to combine ingredients. Dough should be easy to remove from bowl. If it’s too sticky, add 20g of flour and knead again until manageable. Place rounded ball of dough into a small pan (round or loaf) lined with baking paper and bake for 35-40 minutes. You’ll be able to smell the onion as it’s nearly ready 🙂 Remove from oven when done and allow to cool. Slightly. Slice and enjoy.