Wednesday, July 28, 2010

around a camp fire

Spending some time around a campfire? Why not fry up some delicious bannock?
It's a combination of Scottish bread and First Nations' fry bread and is found throughout First Nations' cuisine, including the Metis people. In fact, bannock, in Michif, is called Gallet. Here is the illustration in Julie Flett's Owls See Clearly at Night:

Here is a recipe to try yourself!

Campfire bannock

2 1⁄2 cups of flour
2 tsp baking powder
1⁄2 tsp salt
3 tablespoons of butter or earth bound butter replacement
1 cup cold water (approximately)

Combine the dry ingredients into a bowl. Cut the butter in till well blended. Slowly add water to form a thick dough. Knead the dough on a floured board for less than a minute. Form the dough into one-half to one inch cakes and place into a warmed (greased) caste iron frying pan. Place on rack or prop into the coals of the campfire. Cook for approximately 10 minutes and turn, and then for another 10 (or until cooked in the middle).

Breakfast Bannock

Use the same bannock base, add a cup of berries and serve warm with molasses or maple syrup.