Remoska cookers (merged)

apple_mint

I've found the remoska is really useful for making supper snacks (yes, I know I shouldn't be having them (trying to loose weight) but in my defence I'm being thrifty and frugal ).

When using potatoes I scrub them well first and pop the peelings in a bowl of water and leave them in the fridge for later.

During the evening I drain the peelings, dry them off and pop them in a plastic bag. I drizzle a little oil into the bag, hold together the top and shake well to coat the peelings. I then sprink in some spices or herb. My favourite at the moment is a general seasoning mix I picked up at Costco. I give the bag a good shake and them pour the peeling over the base of the shallow Remoska pan (I have a grande so they nicely cover the whole base). I pop the lid on and cook for around 45-55 minutes. I turn them half way through. I pop them on a plate covered with a piece of kitchen roll (and sometimes serve with a dip of philly type cheese mixed with yoghurt). OH and I then fight over them

apple_mint

westcountrymaid wrote: »

I'm cooking a small joint of pork today with crackling, do I need to wrap it or cover it in foil and then take it off towards the end to cook the crackling or do I just put it in the Remoska without any foil? I've not cooked a joint of meat so far, only a chicken and that was lovely.

I haven't tried pork, but we did a shoulder of lamb in the Remoska. We did it without foil and it was lovely and tender and had a lovely crispy skin. Just sprinkled with a few herbs and didn't use any foil. We popped it on the rack (turned the other way up so it was just off the bottom of the pan). I'm sure someone will be along shortly who has done pork.

Different_Corner

apple mint, that sounds sooooo me.....

MRSMCAWBER

Morning all

I did a rolled boneless shoulder of lamb the other day from frozen in r.e.m.e and it was gorgeous ( I just dropped it straight in the big pan)- I have just turned the leftovers into 2 pies -done in 2 victoria sandwich tins again -
I just sliced up the leftover joint and dropped it in the remoska with some sliced onions and chopped carrots -then towards the end I added a drop of water and a sprinkle of gravy granules -Im [strike]planning[/strike] -hoping on putting 1 pie in the freezer if I can get it in before hubby eyes it up for supper

Last night I did minced beef/pork with carrots, onions, mixed herbs, a tin of baked beans and a tiny sprinkle of gravy granules in r.e.m.e 1 and put a yorky in r.e.m.e 2 -it was lovely :T r.e.m.e 2 is now back in his box again -well apart from the pan as I love having 2 to use

jprettypicture2

I am so loving mine. With me being a veggie I am finding quorn products which used to dry out in the oven are so so moist cooked in the Remoska. Also loving the fact that not oil is need cooking eggs ect. So much healthier cooking. Made a lovely veggie bolognaise in my yesterday.

RosyRed

Applemint,-I did a small pork joint last Sunday,I just put it in the bottom of the pan as it was,no foil and switched it on.After it had been in a while I poured off the melted fat from the bottom,and it was lovely.

LouiseJ

Oh I would love your recipe for veggie bolognaise if you dont mind, I have a bag of frozen quorn and really dont know how to use it best.

apple_mint

RosyRed wrote: »

Applemint,-I did a small pork joint last Sunday,I just put it in the bottom of the pan as it was,no foil and switched it on.After it had been in a while I poured off the melted fat from the bottom,and it was lovely.

Thank you RosyRed, it sounds so easy to do. I haven't had pork in ages (though we do buy gammon) so I'm going to get a piece the next time the Farmer's Market is on.

razra

Today in my reme Im making mrs m's (bum) loaves:rotfl:then Im planning on a chicken and mushroom pie to use up some leftover roast chicken I found in the freezer (forgotten abount and found whilst looking for something else which I didnt find:o)

Then I might make apple pie to use up some apples and freeze it for another day (dont think 2 pastry dishes for tea is a good idea LOL)

I hve been cooking roast chicken in my reme quite a bit and have to say I much prefer it done in the reme to in the oven, trying to convince my mom to buy one but shes having none of it! Might take reme on road trip when i go visiting so I can show her LOL

off now to search this thread for other yummy things to try

RichJ_2

Just Made Spicy Parsnip soup in my grand, 1 lge white onion chopped quite large, 2lb of peeled parsnips a touch of olive oil and roast with curry powder MED, black mustard seeds, fennel and cumin seeds until colouring, when cooked but still with a little bite add enough veg stock, to cover add cinnamon stick lid back on and cook until parsnips are soft , remove cinnamon stick and blend, you will have to add more boiling water as it will thicken when its blended, salt and pepper and I always add some powdered ginger, adjust seasoning to taste, great for the cold nights we are having or bonfire night !!!!

add ingredients to taste, very easy to make and fab tasting