Leek and Parmesan Damper

The vegetable leek is used in many dishes and is most popular to add to stocks and soups. The stalk of the Leek is the edible part, which has a mild onion flavour, a crunchy texture and is used in salads in raw form. Frying leek will preserve the flavour and provide a crunchier surface.

Ingredients make 8 dampers

75 g Leek

500 g self raising flour

1 tsp salt (15g)

2 tbls butter (40g)

½ tsp caster sugar

350 ml water

80 g grated Parmesan cheese

Method

Clean and wash the leek. Chop the leek and sauté with a tablespoon butter or oil in a frying pan until soft. Place flour, salt and sugar in a bowl and combine, add butter and rub into the flour. Mix in parmesan, the fried leeks and pour the water in the bowl, combine until even dough without over mixing. Divide dough into pieces, form a round ball and place on a greased or greased proof paper covered baking tray. Dust the damper with some grated parmesan and cut a cross in the top. Bake in the oven at 200ºC approx 20 min.

Note: I sometime use a mixture of cheese such as pecorino, cheddar and mozzarella. The leftover Damper bread provides an enjoyable crunch when it is sliced and toasted. For a variation Damper use onions or shallot instead of leek and add fresh chopped herbs such as parsley, chives or coriander.