Name: Paella-style damper
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 2 1/2 cup self-raising flour; 1/2 teaspoon paprika; salt; 45 gram butter, chopped; 1/2 cup grated parmesan; 1 chorizo sausage, sliced, sauteed; 1/3 cup chopped char-grilled capsicum; 1/3 cup stuffed green olives, sliced; 1/3 cup chopped parsley; 2 green onions, thinly sliced; 1 cup milk; butter, to serve

Ingredients

2 1/2 cup self-raising flour

1/2 teaspoon paprika

salt

45 gram butter, chopped

1/2 cup grated parmesan

1 chorizo sausage, sliced, sauteed

1/3 cup chopped char-grilled capsicum

1/3 cup stuffed green olives, sliced

1/3 cup chopped parsley

2 green onions, thinly sliced

1 cup milk

butter, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease a scone tray.

2.Sift flour, paprika and salt together into a large bowl. Add butter; rub in lightly, using fingertips.

3.Reserve 2 tablespoons of parmesan; mix remaining parmesan into flour with chorizo, capsicum, olives, parsley and onion.

4.Make a well in centre of flour. Pour in milk all at once. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not overmix.

5.Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a 25cm round. Place on prepared tray; sprinkle with reserved parmesan.

6.Bake damper 40-45 minutes, until loaf is golden and firm; cool on a wire rack. Serve warm with butter.

Saute chorizo in a little oil 2-3 minutes, until beginning to brown. Drain on a paper towel and cool before adding to mixture.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%