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Archive: 29 July 2006
Dream Pot 
Corned Meat
Ingredients:
 | 1 1/2kg piece corned silverside | |
1 cup brown sugar | |
1 cup brown vinegar | |
1 tablespoon French mustard | |
hot water |
Method:
Place all ingredients into large inner pot. Cover until 2/3 full with hot water and bring to the boil, stirring occasionally.
Gently boil on low heat for 20 minutes, stirring occasionally.
Without lifting the lid, transfer to the Dream-Pot for three hours minimum.
Dream-Pot Stew
Ingredients:
| 1kg Rump Diced | |
1 Large onion | |
300 grams frozen mixed vegetables | |
2 potatoes cut into large cubes | |
1 packet cream of chicken soup | |
1 packet chicken noodle soup | |
salt and pepper | |
1 teaspoon garlic powder (optional) |
Method:
Place chopped onion, lamp chops, mixed vegetables and potatoes into large inner pot. Cover with boiling water.
Bring to the boil, gently stirring occasionally. Mix together the soups with one cup of cold water and add stirring into the stew mixture.
Add salt, pepper and garlic powder to taste and bring to the boil.
Reduce heat and boil gently for 10 minutes with the lid on. Stir occasionally.
Without lifting lid, transfer into the Dream-Pot for at two hours minimum.
Lamb Hot Pot Roast
Ingredients:
| 1/2 leg of lamb (Bone in) - 1.4kg average | |
virgin olive oil | |
1/2 cup teriyaki marinade (original flavour), approx. | |
plain flour |
Method:
Heat oil in a large heavy-based frying pan.
Roll the lamb in the flour and brown all over in the pan.
Pour the teriyaki marinade intermittently over the lamb to colour. Turn until brown and crisp (2-3 minutes).
Carefully place the lamb into a large oven bag. Add 2 tablespoons flour
Squeeze the air out of the bag and tie into a tight knot close to the meat. Tie around the knot with the strip off the top of the oven bag to make the bag watertight. Place into the large inner pot.
Carefully pour hot water into the inner pot (not directly over the bag) until the water covers the bag and reaches approximately 2-3cm from the top of the pot.
Bring to the boil, cover with lid, lower and adjust the heat to maintain a gentle boil for 20 minutes. It is important to check intermittently that a gentle boil is maintained.
Transfer to the Dream-Pot for three hours minimum.
Prior to serving, carefully remove the bag and place onto a suitable dish. Snip one corner of the bottom of the bag to allow the gravy to flow out into the dish. Remove the lamb and add to the gravy.
Contact:
Dream Pot
Ph: 1800 636 073
www.dreampot.com.au
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