Remoska cookers (merged)

NorthWest-Lass

Hi MrsM You mentioned a while back making a lamb and mint filling for pies, any chance you can share the recipe?

MRSMCAWBER

Hi there

I don't really use a recipe... Its usually leftover lamb roast.... I dice potato, onion and carrots and drop them into the lamb fat in the remoska and cook until soft-ish...then add a drop of liquid , the roast lamb and and a lamb stock cube (you only want enough liquid to make the stock cube dissolve so you end up with it coating everything) -I then add plenty of fresh mint -or a good squeeze of mint sauce and your done ..
We have decided we prefer that to the lamb roast on a dinner -so a lamb joint goes a long way now... I use the 7" victoria sandwich tins -line with HM shortcrust fill and stick a top on... then I freeze them before tipping out of the tins and bagging up -they cook in the remoska like fresh

mardatha

Oh god will somebody please stop this woman posting , it makes me drool all over my keyboard. I am going to find her house and camp at her door looking pathetic until she takes me in and feeds me !!

Desperate_Housewife_2-2

I made a quiche in my remoska for the first time today. Just make some pastry and line the tin (I used my shallow one) cook in the remoska for about 20 mins. Meanwhile fry red onion and mushrooms until soft the put on top of the pastry, sprinkle some cheese and beat eggs then put on top, cook for around 20 mins.

There is only a thin sliver left since kids got in so it must be ok

Also made some muffins and chopped up yesterdays leftover bread & butter pud, chucked the rest of the custard in too and some extra currants and they came out really creamy, I am using a lot of leftovers in muffins these days with good results.

louietudor

just seen this on 'quick garbbit it ' forum and used it to buy a slicesy for my bamix and it worked!! (its a virgin wine code if they ask - i didnt the the nice chap told me) - so anyone wants to order a remmy or anything else get in quick

quote
Anyone ordering from Lakeland, I have a £10 off code for any purchase over £25 but you MUST do it over the phone, it does not work online. Code is DW1. It jsut worked for me, on sale items!! - end quote

NorthWest-Lass

Hi Mrs Mc as always you are a STAR:D :T I have just made my first mince beef and onion pie in the remmie and i'm really impressed with the out come.

Sorry I don't post on this thread much but I am an avid follower and really appreciate all the wonderful hints and tips so a HUGE THANK YOU to all you great people.

:T :T :T :T :T :T :T :T :T :T

westcountrymaid_2

mardatha wrote: »

Oh god will somebody please stop this woman posting , it makes me drool all over my keyboard. I am going to find her house and camp at her door looking pathetic until she takes me in and feeds me !!

Can I come with you please?

fizzel81

woohoo recieved my bargin ebay remoska

a few questions if someone can help

can i use a sandwich pan inside or should i buy the proper pans iykwim

the rack i got with it is this standard or is the higher one ive heard mentioned something i need to buy as an extra?

can i cook cottage pie in it (sorry dumb i know!)

Different_Corner

fizzel
Awesome cottage or sheperds pie, cook mince etc on hob as normal with whatever veg and seasonings added - just layer it as you normally would but in the moska pan. May need a foil if topping gets too brown.

I have to say we have become hotpot mad in the moska. The sliced potatoes on top of anything remotely stew/casserole/mince based become so soft and tasty. Might even do a veggie hotpot tomorrow.

morganlefay

Fizzel, I cook the mince mix in the remoska ( used to do it in MW and can't work out which is best, but it's easier in Moska I think) I start with the chopped onion (and I put celery and chopped carrot and any other spare veg in there as well) then add meat, OXO cube dissolved in water, some tinned tomato or puree, bit of worcester sauce, garlic, s&p and a splosh of wine if any about. You can't really overcook mince, so you don't have to stand over it, so long as you stir it occasionally (need to move the stuff at the edges into the middle as it cooks more round the edge) and then wap the mashed spud straight on top, and leave it to get a bit brown on the forked-up peaks IYSWIM. I hardly ever use my rack (never heat pizza or make toasted sarnies - but if you do these perhaps the rack will be good). But what I do find good is to have a second, shallow, pan cos then you can do a crumble or other sort of pud while you are eating the main course which you did in the ordinary pan. I have stuffed peppers in my shallow pan as I write, and have found it very helpful. I know this thread looks long, but it is crammed with tasty recipes and good ideas so I can recommend it. Really you can cook almost everything in it, and only drawback I have found is that the lid is darned hot, and needs to be handled very carefully, especially if any nippers about. Happy Moska cooking ! :beer: