Remoska cookers (merged)

Brighton_belle

retiredlady wrote: »

t

Mmm that sounds nice BB - I might try that in the week but will have to spray a little olive oil instead of drizzle and weigh out the feta to a healthy A portion to make it all nice and syn free for slimming world!;)
Love
Marion

Ooh caught out there marion:o . I usually use a spray but tonight I felt rebellious and went for the drizzle. It was nice but I'm not sure the quantities of veg etc were enough for four decent portions (given not having it with anything else). Oh and I used half fat feta which means 42g = HEA on slimming world. So 160g for the quantities I mentions with veg should be fine.

mioliere

I made a delicious soup in the Remoska yesterday using one sweet potato, peeled and diced, four medium sized white potatoes diced but with skins left on, one onion, the inevitable red lentils, two cloves of garlic, a knob of butter, herbs de provence, seasoning and Oxo stock. I just cooked until everything was soft (about an hour and a half), then blended, ate a third for lunch and froze the rest. It went down very well in this house with some HM bread! I have far more confidence with making soups since I've had the Remoska and am gradually filling up the freezer with it. Every soup I've made so far has been so much better than the shop-bought variety and a lot cheaper. What would life be without the Remoska? It doesn't bare thinking about!

hotcookie101

I have a 600g piece of belly pork to cook today (skin on of course-what is the point of roast pork without crackling?:rotfl:)
I want to do it in the remoska (standard) I was thinking of slicing onions and spuds and layering them up (maybe with some sweet potato?) with some sage leaves,then putting the pork on top so they all go lovely with the porky fatty badness

How long do you reckon it would take? and should I cook the pork on the rack so the underneath goes crispy? Will I get good crackling?

Thanks

retiredlady

Brighton_belle wrote: »

Ooh caught out there marion:o . I usually use a spray but tonight I felt rebellious and went for the drizzle. It was nice but I'm not sure the quantities of veg etc were enough for four decent portions (given not having it with anything else). Oh and I used half fat feta which means 42g = HEA on slimming world. So 160g for the quantities I mentions with veg should be fine.

LOL BB I honestly wasn't trying to catch you out! Nothing wrong with a little drizzle of olive oil if it helps the veggies go down! Do you think this recipe would work with mozzarella instead of feta? As a child I was never given courgettes or auborgines and I find it hard to drum up any enthusiasm for them - hence I am always trying recipes with those veggies in order to try and learn to love them! I know they are supposed to be good for you and would like to eat them more often.:A

Love
Marion

hotcookie101

hotcookie101 wrote: »

I have a 600g piece of belly pork to cook today (skin on of course-what is the point of roast pork without crackling?:rotfl:)
I want to do it in the remoska (standard) I was thinking of slicing onions and spuds and layering them up (maybe with some sweet potato?) with some sage leaves,then putting the pork on top so they all go lovely with the porky fatty badness

How long do you reckon it would take? and should I cook the pork on the rack so the underneath goes crispy? Will I get good crackling?

Thanks

Please-anyone? Do I just cook it as I would in the oven? HELP I need to put it on soon!

caledoniaquine

I got the melamine utensils free with my remoska and the other day I spent ages looking for the ladel for soup. It wasnt until I went back to look at website I discovered a ladel didnt come with it.:o I was so sure there was a ladel with it:rotfl:

trying-very-trying

hotcookie101 wrote: »

I have a 600g piece of belly pork to cook today (skin on of course-what is the point of roast pork without crackling?:rotfl:)
I want to do it in the remoska (standard) I was thinking of slicing onions and spuds and layering them up (maybe with some sweet potato?) with some sage leaves,then putting the pork on top so they all go lovely with the porky fatty badness

How long do you reckon it would take? and should I cook the pork on the rack so the underneath goes crispy? Will I get good crackling? Thanks

I'm sure I read somewhere earlier in this thread that you get super crackling in the remoska.
I haven't done anything like this in mine yet, but I would go for putting the pork on the rack. Can't help with the timing either. Not much help at all really, am I (no don't answer that).
Anyway I just wanted to bump this a little bit, and to say it sounds really nice.

Muppet81

Hi Hotcookie,

I have not tried belly pork myself but everything I have cooked I have treated just as I would in the oven.
I am not a meat eater though so hopefully someone who is will come along and help you.
Hope it goes well.

Sarjsmith

Hi, Have been lurking and now WANT ONE!!! I'm coming to England next month and can pick one up then, however I think we need a Grand (4 of us with healthy appetites) but have been out off by the feedback on Lakelands site. I would give it a try if I lived in England, but returning it from Germany would get expensive. Any Grand owners with good feedback?

hotcookie101

The belly pork was delicious-I cooked it for around an hour and a half (would have been around an hour in my fan oven) the potatoes/onions/pancetta/sage/thyme and some parsnips were very tasty

The only problem was the crackling didnt really crackle so I had to shove it under the grill to crackle up but the pork was really moist and tasty