DreamPot

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DreamPot eNews - Christmas 2018 December 2018 Christmas wishes to all! Hello DreamPotters, As Christmas draws closer, our lounge-room is being transformed into an Aussie version of a winter wonderland.

Pot roast rolled
veal forequarter

Boiling time on stove: 15 minutes
Cooking time in the Dream-Pot®:
5 hours
Number of serves – 4 adults and 2 small children
Ingredients
1kg (approx.) of rolled veal (no larger) 1 sliced onion
A dash of worchestershire sauce pepper and salt
1 tsp ginger 1 tsp garlic
Method:
1. Place two tablespoons of oil in large inner pot, heat moderately, add veal, turning as required until brown. Set aside on paper towel to drain.
2. Drain off some of the oil, add onion, sauce, pepper and salt, ginger and garlic.
3. Cook onion until ‘fallen’ or soft, stirring occasionally on moderate heat.
4. Add 2 cups of hot water. Add drained meat.
5. Bring to the boil, adjust heat and continue boiling with the lid on for 15 minutes. (Don’t lift the lid, even if tempted.)
6. Place into the Dream-Pot®, close the lid and leave for 5 hours or until required.
7. Make gravy with the juices in the pot prior to serving – delicious!
This meal keeps hot for approximately 5 hours as only a small quantity of liquid is used. Reheat the meat for 1 minute prior to serving.
Rolled lamb or beef cooks beautifully, as well as the rolled veal.

A new Container of DreamPots just arrived into our warehouse today, free accessories with every purchase. https://www.dreampot.com.au/shop/

Beef in Red wine

Boiling time on stove: 10 minutes
Cooking time in the Dream-Pot®:
2 hours minimum
Ingredients
750g cubed barbeque steak
Seasoned flour
2 lge onions chopped
250g rindless diced bacon
1/2 cup hot water
1 cup red wine
1 tblsp tomato paste
2 pkt beef cup-a-soup
250g mushroom pieces
Method:
1. Toss beef in seasoned flour. Saute onion and bacon in a little oil in a frying pan. Add the beef and toss. Set aside.
2. Place the water and wine into the small inner pot. Stir in the tomato paste and soup mix, and bring to the boil.
3. Add the sautéed beef, onion and bacon, and bring back to the boil. Cover with the lid and gently boil for 8 minutes, stirring intermittently.
4. Place into the large inner pot (over 2 litres of boiling water) which is sitting in the Dream-Pot for the required minimum cooking time.
5. Quickly stir in the mushroom pieces approximately 10 minutes prior to serving.
Note: Serve with steamed rice or creamy mashed potato which can be cooked in the Dream-Pot® at the same time using the large inner pot instead of just the boiling water.

Devilled beef casserole & creamed potatoes

(Suitable inclusion in diabetic meal plans)
Boiling time on stove: 10 minutes
Cooking time in the Dream-Pot®: 2 hours minimum
Ingredients
4 potatoes
1 large onion
1 kg rump or topside steak
2 Massel beef stock cubes
dash of pepper
1/3 cup Worcestershire sauce
2 heaped tblsp medium grain rice
2 lge cups mixed frozen vegetables
1 cup chopped celery
1/2 tsp garlic powder
1/2 cup tomato sauce
2 cups hot water
3 tblsp instant gravy mix (optional)
Method:
1. Peel and cut the potatoes into half and place into the large inner pot.
2. Cover with boiling water. Bring to the boil, covered with the lid, and boil for 5 minutes.
3. Transfer into the Dream-Pot®.
4. Slice the onion. Cut the steak into cubes, cutting across the grain (not along the grain).
5. Place all ingredients, except gravy mix and potatoes, into the small inner pot.
6. Cover and bring to the boil, stirring intermittently. Adjust heat and maintain a gentle boil for 10 minutes.
7. If desired, sprinkle and stir in gravy mix to combine into the casserole mixture.
8. Continue to gently boil for a further few minutes.
9. Place into the Dream-Pot® over the potatoes.
10. Now leave for a minimum of 2 hours cooking time.
11. Prior to serving, mash the potatoes with a pinch of garlic powder, onion, salt, pepper, a little butter and skim milk

Dream-Pot cooking tips

IMPORTANT: Always observe safe food hygiene practices.
Use hot or boiling water in recipes. This saves time and power or gas usage.
Casserole Meats: Always cut the meat into pieces across the grain for better cooking results. Marinating prior to cooking is also beneficial. If desired brown beef and onions in a frying pan before placing into the inner pots to commence the cooking, unless otherwise stated.
Maximum efficiency is achieved when approximately 80% of the inner pot is used.
Do not use the small inner pot on its own in the Dream-Pot®. However, when using the small inner pot only to cook your meal, boil 2 litres of hot water in the large inner pot and place it into the Dream-Pot®. Then, boil your meal in the small inner pot for the required boiling time and place it into the large inner pot over the boiling water (which is sitting in the Dream-Pot®). This ensures maximum efficiency of heat retention because the Dream-Pot® is now approximately 80% full. The hot water can be re-used time and again.
When bringing the food to the boil on the stove in the inner pots, stir the food regularly using a medium heat to ensure the food does not stick to the base. Once boiling, lower the temperature to maintain a gentle, constant boil. Do have the lid on the inner pot during this time to capture more steam and heat. Continue to check and stir occasionally to ensure that a gentle boil is maintained for the boiling time on the stove.
Boiling time in the recipe is the time measured after the ingredients have come to the boil.
Avoid opening the Dream-Pot® lid during the cooking time, as this will incur heat loss and affect the cooking process.
Ingredients may be changed to suit your taste, but the minimum boiling and cooking times cannot be changed.
Thickening: A quick way to thicken soups and stews is to add 2 tablespoons of medium grain rice to each 3 cups of liquid. Add rice to ingredients once it has come to the boil, stir and then continue the boiling time as necessary. Alternatively, use pasta or potato. Flour or cornflour can be added prior to serving.

Chicken in the pot

Boiling time on stove: 15 minutes
Cooking time in the Dream-Pot®: 11/2 hours minimum
Ingredients
1 fresh chicken (size 12-14)
2 tblsp butter and oil
1 lge carrot
1 onion
2 potatoes
2 cloves garlic
salt and pepper
Stuffing
1/4 capsicum
1 stalk celery
2 cloves garlic
1 thick slice of bread, crumbled
salt and pepper
1 cup mixture of lean mince, bacon or smoked sausage.
1 pinch dried mixed herbs
1 egg, beaten
Method:
1. Prepare the seasoning by mincing or chopping finely the vegetables, adding the remaining ingredients and binding with the beaten egg. Stuff the chicken and close with strong toothpicks. Tie the legs together and around the tail firmly with string.
2. Brown the chicken all over in the hot butter and oil in a heavy frying pan. Remove and place the chicken into the large inner pot.
3. Add the carrot (peeled and cut into chunks), potatoes (washed and quartered unpeeled), onion (quartered), garlic (peeled and crushed), salt and pepper.
4. Cover with boiling water and bring to the boil, covered with the lid on.
5. Adjust heat to maintain a slow boil for 15 minutes, checking intermittently.
6. Place into the Dream-Pot® for the required cooking time.
7. Serve the chicken with an instant gravy mix.
Hint: Allow the stock to cool in the fridge, remove any fat and use as a delicious base for chicken soup.

Coconut
Impossible Pie

Boiling time on stove: 15 minutes
Cooking time in the Dream-Pot®:
30 minutes minimum
Ingredients
4 eggs 1 cup coconut
2 tsp nutmeg 2 tblsp soft butter
1/2 cup plain flour 1/2 cup sugar
11/2 cups milk 1 tsp vanilla
(warmed)
Method:
1. Spray small inner pot with cooking spray.
2. Mix all the above ingredients together.
3. Pour mixture into small inner pot.
4. Half fill the large inner pot with 2 litres hot water and bring to the boil. Now place the small inner pot into the large inner pot and put on the lid.
5. Slow boil for 15 minutes (as a double saucepan).
6. Place complete two inner pots into the Dream-Pot® for required cooking time.
7. The small inner pot can then be placed under a grille for a few minutes to brown, but this is not necessary.
This pie is nice served hot, or cold decorated with strawberries and whipped cream.

Chicken & Bacon casserole

Boiling time on stove: 10 - 12 minutes
Cooking time in the Dream-Pot®:
1 hour minimum
Ingredients
1.5 kg chicken breast, sliced
seasoned flour to coat chicken
a little butter and oil (equal quantities)
4 sticks celery sliced
2 lge onions, sliced
1 lge (125g) mushroom, sliced
4 rashers lean bacon (fat removed)
2 cloves garlic
3 tblsp flour
3 cups chicken stock (fresh or made with Massel™ stock powder)
1/3 cup parsley sprigs
salt and pepper to taste
Method:
1. Coat chicken with seasoned flour. Brown in a frying pan in butter and oil. Remove from pan and set aside.
2. Sauté celery, onions, mushroom, bacon and garlic in frying pan for 2-3 minutes. Add flour and stir for 1 minute, then add stock, parsley and seasonings.
3. Stir until sauce boils and thickens and pour into the large inner pot.
4. Bring back to the boil, stirring. Add chicken pieces. Once boiling again, cover with the lid, lower the temperature and maintain a gentle boil for the required boiling time, but do stir intermittently during this time to prevent food from sticking.
5. Transfer to the Dream-Pot for the minimum cooking time.
Note: This recipe is a large meal and can be halved for approximately 4 servings (using the small inner pot), but only decrease the amount of chicken stock to 21/2 cups. Still add 3 tblsp flour to the sautéed vegetables. The thickness of the meal varies, depending on how much flour is used to coat the chicken.

Tomato garlic chicken

Boiling time on stove: 10 minutes
Cooking time in the Dream-Pot®:
1 hour minimum

Ingredients
1 kg chicken lovely legs
4 ripe tomatoes chopped
1 large onion chopped
2 cloves garlic chopped
1 packet chicken noodle soup mix mixed into 1/2 cup of cold water
1/2 cup Kikkoman soy sauce
Hot water to cover
4 tablespoons cornflour mixed in a little water.

Method:
1. Place into large inner pot: chicken, tomatoes, onion and garlic.
2. Add Kikkoman soy sauce, soup mix and hot water to cover. Stir
3. Bring to boil and gently boil over low heat for 10 minutes, covered, stirring intermittently
4. Transfer to Dream-Pot for 1 hour minimum.
5. Stir in cornflour mixture. Recover and wait further 10 minutes before serving.
Note: If using small inner pot, adjust chicken quantity to suit.

Curry chicken with coconut milk

Boiling time on stove: 8 minutes
Cooking time in the Dream-Pot®:
1 hour minimum
Ingredients
500 grams chopped chicken fillet
1 clove garlic - crushed and chopped
1 large onion diced
1/4 cup Kikkoman soy sauce
1 teaspoon curry powder
700 mls chicken stock
1 large diced carrot
2 tablespoons medium grain rice
2 tablespoons gravox
1/2 cup coconut milk powder
Method:
1. Put the onion, garlic and chicken into a pan and brown.
2. Add curry powder, stir. Add soy sauce, stir, set aside.
3. Put the chicken stock, carrot and rice into either inner pots and bring to the boil stirring intermittently.
4. Reduce heat and boil gently, covered for 5 minutes.
5. Stir in the gravox mixed in a 1/2 cup of water.
6. Add the chicken mixture and gently bring back to the boil.
7. Gently boil for a further 3 minutes, covered.
8. Put the inner pot into the Dream-Pot®.
9. Prior to serving, stir in the coconut milk powder.
Hint: The chicken stock liquid makes a more delicious curry than the stock cubes.

Chicken legs
in Coca-Cola®

Boiling time on stove: 10 minutes
Cooking time in the Dream-Pot®:
1 hour minimum
Ingredients
2 cups Coca-Cola
1/2 cup Kikkoman soy sauce
4 tablespoons brown sugar
2 teaspoons french mustard
4 shallots
12 chicken legs (chicken wings separated at joints may also be used)
Method:
1. Place all the ingredients except the chicken into the large inner pot. Bring to the boil, stirring.
2. Add chicken legs Stir intermittently while returning to the boil.
3. Lower heat and gently boil for 10 minutes with the lid in place.
Still stir occasionally.
4. Transfer inner pot into the Dream-Pot®.
Note: Ensure chicken legs are covered with fluid by adding more Coca-Cola if necessary

Chicken sweet corn
& vegetable soup

Boiling time on stove: 10 minutes
Cooking time in the Dream-Pot®: 1 hour
20 minutes minimum
Ingredients
1 swede 1 large onion
1 turnip 1 zucchini
3 sticks celery 1 lge carrot
1 lge potato 1 parsnip
250 grams frozen mixed vegetables.
1 1/2 litres boiling water
1 pkt. cream of chicken soup
1 pkt. chicken noodle soup
1 cup cold water
1 1/2 tsp. garlic powder
1/2 tsp. pepper, salt to taste
1 can sweet corn inc. juice
1 1/2 chicken breast fillets
Method:
1. Cut up the vegetables into chunky pieces
and whiz in a food processor or dice into
small cubes. Dice the potato.
2. Place these vegetables into large inner pot.
Add the frozen vegetables. Pour over the
boiling water. Bring to the boil, stirring
intermittently.
3. Add the soup mixes (thoroughly mixed
into the cold water), garlic powder, salt,
pepper, sweet corn and diced chicken
breast. Stir well to combine.
4. Return to the boil, reduce heat and gently
boil for 10 minutes with lid on, stirring
intermittently.
5. Transfer into the Dream-Pot for
minimum cooking time.
HINTS:
For simple change of flavours, use diced gravy beef
and 2 packets of Hearty Beef Soup.
Add any type of vegetable (pumpkin, broccoli,
cauliflower, etc.).
For a vegetarian alternative, use 2 packets of Spring
Vegetable Soup.
A can of tomatoes also adds another flavour.
Any left over soup from your meal can be stored directly
in the stainless steel inner pot in the fridge. Serve with
hot crusty bread. YUM!

Delicious winter warmer! Try Pork Belly with Apple and Onion Sauce in your DreamPot.

Boiling time on stove: 15 minutes
Cooking time in the DreamPot: 4 hours
Cook in the ✓5 litre DreamPot ✓6 Litre DreamPot
Ingredients:
1 kg Pork Belly – middle cut
(No sharp bones. Get butcher to score the rind)
1 large apple chopped into small pieces
1 large onion diced finely
Pepper and salt
Rice bran oil
Large DreamPot oven bag
Method:
1. Place the piece of pork into the oven bag with the apple and onion.
2. With your hands squeeze the air out of the bag and tie into a tight knot close to the meat. Secure around the knot with the tie, or a strip of the oven bag snipped from the top of the bag.
Double bag if there is bone in the pork piece.
3 . Place the bag into the large inner saucepan. Carefully pour 2 litres of hot water into the inner saucepan (not directly over the bag) until the water covers the bag, to come to approximately 4 cm from the top of the pot.
4. Bring to the boil, covered with the stainless steel lid, lower and
adjust the heat to maintain a gentle boil for 15 minutes. Check
intermittently to ensure that a boil is maintained.
5. Transfer into the DreamPot for the minimum cooking time.
6. Prior to serving, remove the piece of pork from the DreamPot. (Open up the oven bag and remove the piece of pork. Mash the apple and onion with the meat juices in a basin to make the sauce).
7. Heat a heavy base frying pan (very hot) and add a splash of oil to cover the base. The pan and oil must be very hot. Meanwhile rub a generous amount of salt, and some pepper into the pork skin.
8. Place the pork skin side down side down into the hot pan and fry until well browned.
Note: fry the pork evenly by turning it consistently in the hot pan.
Recipe kindly supplied by DreamPotter Paul Boggiss , known as “Bushy Boggiss”.

Steamed potato slices in creamy garlic sauce

Boiling time on stove: 20 minutes
Cooking time in the Dream-Pot®: 90 minutes minimum
6 medium washed Sebago potatoes (approximately 500 gms)
1 cup (250 ml) hot water
1 level teaspoon Massel chicken stock powder + 1 extra teaspoon
1 tub (160 ml) Pauls double thick dollop cream
2 level teaspoon garlic powder
2 slices day old multigrain bread (crumbled)
¾ cup grated strong cheese
Ground black pepper & sea salt to taste

Method:
1. Cut the unpeeled potatoes into very thin slices.
2. Place into a saucepan the hot water, stock powder, garlic powder and cream. Stir to combine the cream into the stock. Heat until just boiling. Set aside.
3. Coat the small inner pot base with canola cooking spray. Arrange the potato slices to cover the base. Pour some stock and cream mixture over, to just cover the potato layer.
4. Repeat the layers, making sure that the last layer is covered with some stock mixture.
5. Combine the bread crumble with the cheese and sprinkle over the top of the assembled potato and sauce.
6. Sprinkle the pepper and stock powder over the bread crumble. Place on the stove and bring to the boil on a low heat.
7. Almost half fill the large inner pot with hot water and bring to the boil. Now place the small inner pot into the large inner pot and put on the stainless steel lid.
8. Continue to boil as a double saucepan, making sure that the steam is visible, for 20 minutes. Do not lift the stainless steel lid during this boiling time to capture the heat.
9. Transfer into the Dream-Pot® for the minimum cooking time.

Steamed Hoisin Chicken with
Vegetables & Mushrooms

Boiling time on stove: 5 minutes
Cooking time in the DreamPot: 15 minutes
minimum
Cook in the: Steamer Pot with the:
✓5 litre DreamPot
✓6 litre DreamPot
Ingredients:
2 chicken fillets cut into strips
Hoisin sauce
1 Bok choy - washed and cut into two.
1 bunch Brocillina – washed and the ends trimmed.
5 medium brown mushrooms cut into quarters
Toasted sesame seeds
Steamed Hoisin Chicken with
Vegetables & Mushrooms
Copyright© 2016 Green Brothers (Wholesale) Pty Ltd T/as DreamPot.
All rights reserved.
Method:
1. Marinate the chicken strips in the sauce for 30
minutes.
2. Fill the large inner saucepan 1/3 full of hot water
and place on the stove top .Bring to the boil.
3. Place the vegetables and mushrooms into the
steamer saucepan.
4. Place the chicken strips onto the vegetables.
5. Transfer the steamer into the large inner saucepan
and cover with the stainless steel lid.
6. Once the steam is visible, boil as a double saucepan
for 5 minutes.
7. Transfer the double saucepans into the DreamPot
for the minimum cooking time.

The Brisbane Caravan and Camping show starts tomorrow. Come and see why people love our DreamPot at site 556 . If you are after the best insist on a DreamPot, the only thermal cooker now with a silicon O'Ring seal to create the best vacum seal for your next Caravan trip.

Beef Australia Expo is on now in Rockhampton! Call us on 1800636073 to recieve ONE BIG BEEFIE SPECIAL.

DreamPot lamb roast for lunch at the Albury caravan show. Will be served at 1.30pm

Dreamy Ossobuco
serves 4

INGREDIENTS

3 tablespoons of extra virgin olive oil
Half a brown onion, peeled, diced
2 cloves of garlic, peeled, sliced
1 stick of celery, finely chopped
1 carrot peeled, finely chopped
4-6 slices of veal knuckle (about 1kg) dusted in plain flour
Sea salt
Freshly grounded black pepper
A handful of fresh sage leaves, chopped
Half a glass of white wine
Half a cup of fresh chicken stock
6-8 anchovy fillets, chopped
400g tin chopped tomatoes

Gremolata

INGREDIENTS
1 cup of fresh flat-leaf parsley, picked, chopped
Zest of one lemon, finely grated
2 cloves of garlic, peeled, finely chopped

METHOD
• In the large DreamPot saucepan, add the oil and heat. When the oil is hot, seal the veal and slightly brown on both sides, Remove from the pan and set the veal aside.
• Add a little more oil to the same pan and fry the onion, garlic, carrot, celery and anchovies for two-three minutes, then return the veal to the pan. Add the white wine to loosen any sediment stuck to the pan (this is called deglazing). Cook for a few minutes. Finally, add the sage leaves, tinned tomatoes and stock, making sure the meat is covered. Check for seasoning.
• Place the lid on the pan and seal it all up in the DreamPot. leave it to cook in its own heat for at least seven hours. For a stove top on simmer, 2.5 hours will do the trick. It can also be transferred to the oven for 2-.5-3 hours at 160.C until the veal starts to fall off the bone.
• To make the gremolata, combine the parsley, garlic and lemon rind together in a bowl.

TO SERVE
• Serve the ossobuco traditionally with risotto Milanese (saffron risotto), or you can serve with creamed potato or creamy polenta, sprinkling the gremolata over the top.

Crème Fraiche

To make your own to serve as a sauce with grilled or steamed fish this Holiday season.

Heat until lukewarm 2 cups of double thick cream and 1 cup of live yoghurt.
Remember the DreamPot is also a terrific yoghurt maker!
Now leave to stand at room temperature for 6 hours, covered with a cloth.

For the sauce you will need:
250 ml crème fraiche
1 dessertspoon lemon juice
Salt and pepper to taste
1 tablespoon very finely chopped shallots and spinach leaves pureed

Gently heat until smooth and creamy, the crème fraiche, in a pot on the stove. Fold in seasonings, lemon juice and puree.

Parcel of spicy steamed Fetta
http://www.dreampot.com.au/purchase/online-store/

Cook in the:
✓5 litre DreamPot
✓6 litre DreamPot
Steaming time on stove:
5 minutes minimum
Use DreamPot Steamer Pot
Cooking time in DreamPot:
20 minutes minimum
Ingredients:
• 250 gm piece of feta cheese
• ¼ cup olive oil.
• ½ teaspoon sweet paprika
• 1 tablespoon sweet chili sauce
• 2 green stuffed olives pitted
• 2 black olives pitted
Other requirements:
• Foil
• DreamPot steamer pot.
Method:
1. Fill the large inner saucepan 1/3 full of hot water and bring to
the boil on the stove.
2. Cut a piece of foil 30 cm in length. Lay the feta on the foil and
drizzle with the olive oil.
3. Cut the olives into pieces and arrange over the cheese.
4. Sprinkle the paprika over the cheese.
5. Drizzle the sweet chilli sauce over the cheese.
6. Gather the foil into a parcel to enclose the cheese and seal the
edges together. Place onto the base of the steamer pot and
insert Into the large saucepan over the boiling water. Place on
the stainless steel lid and contnue boiling with the steam visible
for 5 minutes.
7. Transfer into the DreamPot for the minimum cooking time.
Serve when required. It keeps hot for convenience.
Serving Suggestion:
Serve thinly sliced as a topper on water crackers. Spread a cracker
with sweet gherkin relish, topped with a slice of fett a. The salty
taste of the fett a, olives and sweet chilli nicely balances the sweetness
of the gherkin relish.