soups – vegetables – potatoes – poultry and game – meat – fish –pasta and rice – cheese – desserts – baking
Remoska recipes
Don’t forget do not mix imperial and metric amounts
4 salmon steaks, 175 g (6 oz) each
Salt and freshly ground black pepper
100 g (4 oz) butter
Mixture of herbs, 1 heaped tsp of each dried parsley, dill, basil, tarragon and
fennel seed
1 thick slice of white bread
Season and brush salmon fillets with melted butter. Take all the herbs and the
slice of bread and whiz them in a food processor to obtain rough crumbs. Spread
evenly over the salmon. Drizzle the rest of the butter over the top, place in
the Remoska and cook for approx 25 minutes. The salmon should be moist and
flaky and the crust golden brown.
Serve with creamed potatoes, spinach and a side tomato salad.
2 duck breasts, 225 g (8 oz)each
Salt
1 tbsp plain flour
2 tbsp oil
1 tbsp grated fresh ginger
1 leek, chopped
1 onion, chopped
2 carrots, chopped
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp tomato purée
2 tbsp dry vermouth
100 ml (4 fl oz) white wine
100 ml (4 fl oz) water
1 /2 tsp cornflour
3 tbsp water
2 slices tinned pineapple, cut into cubes
Salt and freshly ground black pepper
With a sharp knife score the skin side of the duck breast diagonally across in a
large diamond pattern. Season with salt, dust lightly with flour and in a
pre-heated frying pan fry on both sides in hot oil. Start with the skin side
and fry until crisp, turn over and seal the other side. Remove to a warm place.
Pour off some of the duck fat. In remaining pan juices fry the ginger, add
leeks, onion and carrots. Fry the vegetables for three minutes. Place
everything in the Remoska, add soy sauce, brown sugar, tomato purée, vermouth and the duck breasts. Baste with wine and water, cover and cook meat
and vegetables until tender, approx 30 minutes. Remove breasts again. Stir in
cornflour mixed with three tablespoons of water, pineapple, return breasts to
pan and heat through.
Serve with rice.
Variation – Substitute chicken pieces or turkey breast for duck.
1 pheasant
Salt and freshly ground black pepper
100 g (4 oz) butter
500 g (1 lb) eating apples, peeled, cored and thinly sliced
4–5 tbsp single cream
Rub the pheasant with salt and pepper. Melt the butter in a frying pan and brown
the pheasant on all sides. Put half the apples in the Remoska and pour over a
little of the butter from the pan. Place the pheasant in the Remoska and cover
with rest of the apples. Pour over remaining butter from the pan and the cream.
Cover and cook for approx 30 minutes or until the pheasant is tender.
1 rabbit
100 g (4 oz) thick slice of smoked bacon cut into larding strips
Salt and freshly ground black pepper
1–2 tsp dried thyme
2 tbsp oil
2 large onions
250 ml (8 fl oz) chicken stock
Cut cleaned rabbit into portions, lard with bacon, season, sprinkle with thyme
and in a frying pan brown in oil. Remove rabbit and place in the Remoska. Add
finely chopped onion to oil in the pan and fry until translucent. Transfer to
the rabbit portions, add stock, cover and cook until tender, approx 40 minutes.
Serve with boiled potatoes and compote of cranberries.
500 g (1 lb) boned rabbit meat
Salt and freshly ground black pepper
Sprig of fresh or 1 tsp dried rosemary
2 tbsp lemon juice
1 carrot, washed and grated
2 sticks of celery, finely chopped
1 large parsnip, peeled and sliced
4 tbsp chopped parsley
1 large onion, finely chopped
4 tbsp ketchup
Dash of Worcestershire sauce
Oil for foil
Slice rabbit meat, preferably from loin, into strips, season, toss with
rosemary, drizzle with lemon juice and leave briefly in a cool place.
Mix rabbit meat with the carrot, celery, parsnip and parsley. Divide mixture
into four equal portions. Place each portion in oiled foil, sprinkle with
onion, drizzle with ketchup and Worcestershire sauce. Seal edges of foil
thoroughly to lock in juices, place in the Remoska, cover and bake until
tender, approx 40 minutes.
Serve with potatoes prepared according to preference and salad.
500 g (1 lb) haunch of venison
Salt and freshly ground black pepper
4 thin rashers of streak bacon
1 large onion
4 tbsp chopped parsley
4 tbsp white wine
4 tbsp natural yoghurt or sour cream
4 tbsp ketchup
Cut cleaned haunch into four slices, tenderise well and season. Place venison
slices on foil, top with bacon slices, sliced onion and parsley, drizzle with
white wine and top with sour cream or yoghurt mixed with ketchup. Seal foil
thoroughly to lock in juices and bake in the Remoska until tender, approx 30–40 minutes.
Serve with baked potatoes or French fries and salad. If you have a ‘Grand’ Remoska the baked potatoes will sit on top of the foil parcels.
500 g (1 lb) haunch of venison
Salt and freshly ground black pepper
2-3 tbsp oil
3 large onions
225 g (8 oz) mushrooms
100 ml (4 fl oz) white wine
350 g (12 oz) tomatoes
200 ml (7 fl oz) beef stock
250 ml (8 fl oz) sour cream
1 tsp plain flour
4 tbsp chopped parsley
Cut the venison meat into cubes, season and in a frying pan brown on all sides
in hot oil. Transfer to the Remoska. Fry finely chopped onion in the same oil
until translucent, add cleaned, sliced mushrooms, and fry until they start
releasing juices. Add to the meat in the Remoska, add wine, cover and cook
until the wine has reduced. Add scalded, peeled, chopped tomatoes, the stock
and cook until tender, approx 40 minutes.
Mix the sour cream with flour, add to the pan, stir in parsley and cook briefly
until sauce thickens.
Serve with dumplings, rice or pasta.
The Remoska is CE certified, meeting European Product Directives Legislation
The Remoska is manufactured under ISO1400 and 9001 certification
Remoska® is a registered trademark
© Hooray for Home Cooking Limited 2008
