Remoska cookers (merged)

Penny-Pincher!!

Just need some advice if possible.

I have just got out the freezer 4 average sized Lamb Chump chops and want them for tomorrows late lunch. I want to serve with roasted and mashed spuds and some roasted veg. How could I set this up in the Grande please? I have a shallow and normal pan.

Thanks so much.

PP
xx

louietudor

Penny-Pincher!! wrote: »

Just need some advice if possible.

I have just got out the freezer 4 average sized Lamb Chump chops and want them for tomorrows late lunch. I want to serve with roasted and mashed spuds and some roasted veg. How could I set this up in the Grande please? I have a shallow and normal pan.

Thanks so much.

PP
xx

i would do them in your deep pan - veg on the bottom chops on top - little bit of seasoning - absolutely lush!!!

Clutterfree

Well the lemon chicken on a bed of roasted vegetables which I made on Thursday was a hit! The chicken breasts were so moist!

Today I made Sausage & Potato Bake from the Moski cookbook and that went down well too and was so easy! :T

Tomorrow I am cooking a pork joint and roast potatoes.
Now I am thinking of popping the joint into a roasting bag to prevent all the meat fats making the potatoes soggy.

Has anyone used a roasting bag in their Moski yet?
Anyone know if I can use one in it?
Thanks.

newleaf

I'm cooking a slightly modified version of Delia's Chicken Basque in mine this evening, and it smells divine!

Edit to add: Wow, it was blimmin lovely!
http://www.deliaonline.com/recipes/chicken-basque,1321,RC.html
I made it with 2 chicken breast fillets and about half the quantity of rice and fluid. I also had no sundried tomatoes, so used fresh, and subbed tomato & chilli puree and smoked paprika for the equivalents as stated in recipe, cos I didn't have them. Yum yum :D

retiredlady

Clutterfree wrote: »

Well the lemon chicken on a bed of roasted vegetables which I made on Thursday was a hit! The chicken breasts were so moist!

Today I made Sausage & Potato Bake from the Moski cookbook and that went down well too and was so easy! :T

Tomorrow I am cooking a pork joint and roast potatoes.
Now I am thinking of popping the joint into a roasting bag to prevent all the meat fats making the potatoes soggy.

Has anyone used a roasting bag in their Moski yet?
Anyone know if I can use one in it?
Thanks.

Yes I have used one with a chicken - it was fine!:j

Marion

flossie217

I used a Sainsbury roasting bag with chicken breasts. The bag disintegrated as I lifted it out and I had to pick all the little bits out. Chicken was lovely though.

louietudor

flossie217 wrote: »

I used a Sainsbury roasting bag with chicken breasts. The bag disintegrated as I lifted it out and I had to pick all the little bits out. Chicken was lovely though.

make sure you put some slits in the roasting bag and that should stop it

mummysaver

Well I stewed up blackberries and apples in mine yesterday, huge pan full for pies and crumbles, it made the house smell delicious!

Then I made huge deep pan pizza in it to fill up dds who aren't keen on thai curry which the rest of us were eating, then I baked the crumble in it, found that the dish I usually use for crumble fits perfectly!

Today I have a large pork loin joint roasting in there, have put it on the rack this time so should be even crispier, kids can't wait! It is so big though that I shall be doing potatoes in the oven (heresy!), but I have to put it on to do baking for the week anyway, so might as well fill it completely!

skintmumof3

cooking with a remoska

will it be cheaper than gas??
as it seems so wasteful to put on a full gas oven for say just a jacket spud etc.....
thanks
has anyone worked out the cost of using one say per hour etc.

trying-very-trying

A full hour using my standard remoska is 1/2 a unit so about 6p. I'm sure, though, that there's more info on the costings further back on this thread.