Remoska Recipes

 

Had great fun cooking and experimenting with different meals in the Remoska electric oven since we had it a few days ago.

Have to say REALLY impressed with both how quickly it cooks and the deliciousness of the food 

BUT: Three things you need to know about the Remoska:

1  The pan and the lid get extremely hot. Searingly hot. I caught my forearm on the edge of the pan and got a really nasty burn

2  It is easy to catch the electric cable on the side of the pan when you are opening the lid.  If you do it will quickly melt

3  There is no thermostat or timer on the pan.  Because it cooks so hot, it also cooks quickly and food can burn in a coluple of minutes over it's time

Here are some pics of stuff I've cooked recently - all of which turned out perfect.  Except a Yorkshire pudding did catch and blacken when I temporarily forgot about it 

Chicken and vegetables. A complete one-pot meal. Layer thinly sliced potatoes in the bottom, add slices of other veg of your choice and season. Lay mini chicken fillets on top and cook for about an hour. Turn the chicken and cook for another 20 mins.    

Cooks jacket potatoes to perfection - crisp on the outside and fluffy in the middle. Lighly oil the jacket potatoes and prick with a fork to stop them exploding.  Cook for around 1.5 hours 

Tarragon chicken cooked in white wine, double cream, tarragon (dried or fresh) and parsley - cooks far better in the Remoska than in main oven. Brown the chicken thigh fillets first in Remoska for about 20 mins each side and discard any liquid. Pour in cream, wine and herbs, add seasoning, stir and cook for around an hour. Sauce thickens beautifully and chicken is tender and moist

Toad-in-the-Hole - cook the sausages first in the Remoska for about 40 mins then add the Yorkshire pudding batter and cooks for a further 20 mins

Sausages cook beautifully. Lay evenly on the bottom of the pan. Cook for around 20 mins, turn and cook for another 20 mins until done to your level of browness

This is Nigella's Clementine cake.  I reduced the quantities slightly so it would fit in a smaller cake tin, which then sits in the Remoska. Bake for around 40 mins.  After 30 mins (set a timer) cover the top with silver foil or the cake will burn round the edges

Three Yorkshire puds cooked one after the other to freeze for future boat meals