Remoska cookers (merged)

tessie_bear

i would brown sausages in remouska then pour over batter but sorry cant give batter ingred weight because i make iy by eye...that sounds nice im going to make it myself

MRSMCAWBER

Hi there

I would cook the sausages in the remoska first too... then I would remove the sausages and add a bit of fat (unless the sausages have given you plenty) and switch the remoska back on and allow the fat to get hot - if the sausages are still in there the fat won't get as hot...
then once the fat is really hot -drop the sausages back in and pour in the batter..

I do:-
100g plain flour
1/2tsp salt
1/2stp mustard powder if you have it
a good shake of pepper
add 1 egg and about 160ml milk (or part milk part ice cold water)
and whallop with a whisk.. I then leave it in the fridge to stand for a while ...you may need to add a drop more liquid

You can do it straight into the remoska... it takes about 25 mins... just don't take the lid off until its nice and golden ...

I use the same batter - but using a 7" victoria sandwich tin..heat the fat and pour half the mix in and cook -its plenty for a dinner for 2.... and the other half of the mix gets used the day after -or you could bake it and freeze
In fact im doing it today with roast beef mmmmm oh and roasties done in the remoska too :j

shortlegs52

libra10 wrote: »

Just wanted some advice please.

I have a standard Remoska and wondered whether anyone has a recipe for Toad in the Hole, for 2 people.

Also, can it be baked directly in the pan, or would you place a tin inside it?

Thank you

Hi
There is a recipe for Toad in the Hole in the blue 'User's Guide' that comes with the Remoska and has 35 recipes in it. If you don't have a copy it reads...

Serves 4 (guess it depends on appetites)
350g/12oz sausages
250ml/1/2pt milk
2 eggs
pinch of salt
50g/2oz plain flour
Put the sausages in the remoska, arranging them roughly around the sides. Put the lid on and switch on. Cook until nicely brown on at least one side, which will probably take 20-30minutes. In the meantime, make the batter by whisking the eggs and milk together, then adding flour and salt as you continue to whisk. When the sausages are nicely browned, turn them over and spread more evenly over the base before pouring the batter in. Put the lid back on, and cook until the batter has risen and crisped around the sausages, about 30 minutes. If the batter starts to brown, quickly cover with a ring of tin foil.

Comment
1 This assumes you want 'brown' sausages!
2 Same as doing a Yorkshire Pudding- always make sure the fat is really hot
3 The sausages create more than enough fat, no need add any more
4 This doesn't say if it is for the Standard of Grand Remoska or if it makes any difference... 250ml/1/2 pt milk and 2 eggs seems a lot for the Standard
I would halve the ingredients for 2 people for the Standard.

Let us know how you get on.

PS Yorks Pudding recipe on the 'Official Remoska Website' recipe page. (and thers is a 'users recipe' page too)
http://www.hoorayforhomecooking.co.uk/RemoskaRecipes.htm

tessie_bear

iv just made yorkshires to go with lunch in the mouska and they rose really wee and were nicely brown...i did them in a dish...i would of taken a pic but decided that was a step too far

elisamoose

A bit confused as to how you can roast a chicken , cook veg and yorkshires in one pot? I have a Remoska in the cupboard - been used twice!
Ok for one pot type meals I suppose but I have trouble putting that hot lid somewhere safe to cool down!
Every time i read this thread I resolve to use it more but somehow don't get round to it!

MRSMCAWBER

Hi there elisamoose

I always roast my joint the day before I want it -even when I used the oven... it makes it easier to carve too... although I have 2 standard remoskas (only because 1 was free)
So I will roast my joint on the saturday..
Then on the sunday I roast my potatoes or veggies in 1 remoska whilst the yorkshire is in the other... then the carved meat will be in a metal pie dish, covered in foil and I will stand that on top of the finished roasties for the last couple of minutes to heat through
You can drop potatoes in to roast around a joint -depending on how many you are feeding -but I think you will find they won't go as crispy as the joint absorbs some of the heat and creates moisture

hathor

Polite note to shortlegs: All the recipes in the little blue booklet are for the standard model, using the deep pan. The same is true of the Recipe Book, except where the individual recipe specifically states that it's for the grande (Irish stew springs to mind as one example); sometimes it says for a "grande" recipe, the quantities can be halved for the standard.
Hope this helps.

shortlegs52

libra10 wrote: »

Just wanted some advice please.

I have a standard Remoska and wondered whether anyone has a recipe for Toad in the Hole, for 2 people.

Also, can it be baked directly in the pan, or would you place a tin inside it?

Thank you

Don't think it is too difficult. Drop the sausages straight in the Remoska pan, cook (as long as you want, 20-30mins), make a Yorkshire mix, add, cook (as long as you want, 20-30mins), rises too much, protect from burning.

I hope Gizzie wont mind, but this is what she says on her blog, and again goes straight n the Remoska pan.. .

Toad in the hole is excellent.

I cooked off some mini sausages in the remoska, straight from the freezer.
Then I made a six egg yorkshire mix, added it to the sausages and let it cook.
I needed to cover the top as it was burning too close to the element, but I did it in enough time, so it didn't spoil.
There's none left. Everybody enjoyed it, and my son thinks it's the best toad in the hole he's ever had.
Guess I'll be buying him a remoska when he leaves home!

http://ayearofremoska.blogspot.com/2009/01/toad-in-hole.html

shortlegs52

hathor wrote: »

Polite note to shortlegs: All the recipes in the little blue booklet are for the standard model, using the deep pan. The same is true of the Recipe Book, except where the individual recipe specifically states that it's for the grande (Irish stew springs to mind as one example); sometimes it says for a "grande" recipe, the quantities can be halved for the standard.
Hope this helps.

Glad you asked Libra 10!

Polite note to Hathor, I think if you buy a Grande it comes with a deep pan and a 'Users Guide for the Grande'. If you buy a Standard it comes with a deep pan and a 'Users Guide for the Standard'. Now there's a surprise!

If one reads the Users Guide, I am not sure all the recipes are necessarily very accurate...but of course I could be wrong. It seems, perhaps, the recipes and amounts have got mixed up... but of course I could be wrong. The point being...... but of course I could be wrong; in the Users Guide ... ARE THE RECIPES CORRECT for the correct size of pan and remoska ?????????????????? Libra wanted a recipe for 2 people, the book gives it for 4 servings (small servings!).

In the Users Guide, check out the recipes for Toad in the Hole, page 10 and Yorkshire Pudding, page 17.

Personally I have always made great Yorkshire Puddings and Toad In the Hole in my Remoska with recipe provided and posted here... but of course I could be wrong.. (The frozen ones are a doddle!):rotfl:

Oh and if 250ml is 1/2 a pint and 150ml is 5fl oz how many fl oz in 250ml? Answer however many you want! ... but of course I could be wrong.:rotfl:

fuzzyfelt_2

I'm thinking of baking some brownies as a surprise for my OH for Valentines day. :heartsmil

Has anyone had any success with brownies in the remoska? Suggested recipes? I have a grand remoska with the large pan - will they work directly in the pan or would it be best to use another dish?