Caravan Cook: Dream Pot

The versatile Dream-Pot could be your ideal cooking companion - cooker, cooler, warmer and saucepan set all in one neat, portable package.

Dream-Pot requires no constant checking while it is doing its thing - dinner cooks while you travel, and when you reach your destination a hot meal is waiting for you!

Simply start the food going on your stove (as a guide, it's 10 minutes for a stew or one minute for rice), then let Dream-Pot safely continue the cooking process.

Dream-Pot is available in either a three litre, five litre or six litre capacity. The three litre pot will stay hot for about half a day and the larger pots will stay hot for about eight hours. Try it - you'll be surprised at how adaptable it is!

Chicken and Sweet Corn Soup
This simple soup brings a touch of the Orient into meal times. Dream-Pot makes it even easier, as the soup cooks while you travel (or sightsee or relax or fish...).

Handy hint: place a double layer of plastic wrap over your chopping board before cutting up the chicken. This will prevent any contamination of the board by the chicken and maybe save an upset tummy or two.

1 chicken breast fillet, finely sliced (about 200g)
1 egg, separated
3 cups chicken stock
1 tin creamed corn (about 250g)
2 tablespoons soy sauce
2 green shallots or spring onions, finely sliced
1 tablespoon corn flour

Wash chicken in cold water and pat dry with paper towel.

Lightly beat egg yolk until foamy and fold egg white into sliced chicken. Pour chicken stock into the inner bowl of the Dream-Pot, place over medium heat and bring to the boil. Add creamed corn to the chicken stock and continue to heat.

Add chicken (and egg white) to the stock, breaking the mixture up with a fork. Remove the inner pot from heat and season contents to taste with soy sauce. Place lid on the inner pot and put into the outer pot and seal.

Leave the Dream-Pot for at least a couple of hours. By the time you have reached your site, the Chicken and Sweet Corn Soup will be ready. You may thicken the soup with a little corn flour before serving.

Don't worry about ease of cooking because Dream-Pot does it all for you! The slower cooking process allows flavours to develop and I find that the meatballs don't break apart.

Handy hint: Carry dry spices together in a snap-lock bag for ease of transport.

1 small onion, finely grated
1/2 teaspoon prepared ginger
1 clove garlic, finely grated
1 green chilli, finely chopped
2 tablespoons natural yoghurt
500g mince (either beef, lamb or mutton)
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoon garam masala
remainder of the large tub of natural yoghurt
1 cup water

Mix onion, ginger, garlic and chilli with mince, along with a couple of tablespoons of yoghurt to help the meat blend. Mix together with your hands until thoroughly combined.

With wet hands roll the meat mixture into small balls. Heat a little oil in the inner pot of the Dream-Pot and brown meatballs on all sides (you may need to do this in batches). Remove meatballs from the pot.

Add the dried spices (cumin, coriander, garam masala), yoghurt and water to the pot and stir thoroughly to incorporate any pan drippings. Heat gently for about five minutes before returning meatballs to the liquid in the inner pot and covering with the lid. Place inner pot into outer pot and seal.

Leave for a few hours (or until end of day) and serve with steamed rice.

1kg topside steak, thinly sliced
2 cups fresh breadcrumbs
1 small onion, finely grated
2 rashers bacon, finely chopped (optional)
generous pinch of mixed herbs
1 egg
400g tin chopped tomatoes
1 bouquet garni
1/2 cup white wine
2 small carrots, chopped
1 clove garlic, finely grated
1 tablespoon chopped parsley
cornflour to thicken (optional)

Combine breadcrumbs, onion, bacon, mixed herbs and egg in a bowl. Lay out slices of topside steak, place small amount of bread mixture on the end of each meat slice and roll as you would a parcel. To keep the roll together you can either use toothpicks or tie them up with string.

Heat a little oil in the inner pot of a Dream-Pot and brown meat rolls on all sides. Remove rolls from the pot and add the rest of the ingredients. Bring to the boil, cover with lid and continue to cook for about five minutes. Return meat rolls to the pot and tumble to combine thoroughly. Put lid on inner pot and place into outer pot. Seal and allow to stand for a few hours.

When you are ready to serve, if necessary, thicken the gravy and sprinkle with a little chopped parsley.

To purchase Dream-Pot, freecall 1800 636 073 or visit the website at www.dreampot.com.au