soups – vegetables – potatoes – poultry and game – meat – fish –pasta and rice – cheese – desserts – baking
Remoska recipes
Great for pork ribs or any barbecue food of your choice, chicken, beef or
vegetables
Sherry 600ml 20fl oz
Soy sauce 350ml 12fl oz
Honey 350g 12oz
Sugar, demerara100g 4oz
Tomato ketchup 150g 51/2oz
Tomato purée 100g 4oz
Garlic purée 100g 4oz
Ginger, grated 2 tbsp
Mix together all the ingredients for the sauce. Place the meat or vegetables in
the Remoska and lightly cover with some of the sauce. The remaining sauce may
be put into a jar and kept in the refrigerator for future use. Cook the food of
your choice for approx 40–50 minutes (depending on choice/cut of meat etc) until they fully cooked, are
brown and sticky.
You can halve the quantities to make less sauce if you don’t want to store any.
Unsalted butter for Remoska
4 large bananas, peeled and halved lengthways
25 g (1 oz) unsalted butter
50 g (2 oz) brown sugar
Grated rind and juice of
1 orange
Grated rind and juice of
1 lemon
2–3 tbsp rum
Arrange bananas in the buttered Remoska, dot with unsalted butter and sprinkle
with the sugar, orange and lemon rinds. Mix together fruit juices and rum and
pour over the top. Close the lid and bake for 15–20 minutes. Serve hot or cold.
Serves 3-4
Vegetable oil 1 tablespoon
Ground turmeric ½ teaspoon
Ground ginger ½ teaspoon
Paprika ½ teaspoon
Onion, finely sliced 1
Long grain rice 150g / 4oz
Hot vegetable stock 275ml / 10floz
Peas, frozen 150g / 4oz
Raisins 2 tablespoons
Put the vegetable oil, spices, sliced onion into the Remoska, stir, cook for 15
minutes. Add the rice, stock and peas, cook for 25 – 30 minutes until the rice is soft and has absorbed the liquid. Stir in the
raisins, put the lid back on, switch off and leave for five minutes for the
raisins to heat through.
Grand Remoska
Double the quantities, the timing is the same.
Note
Prawns, diced ham or chicken can also be added as well as or instead of the
raisins.
Serves 2-3 people
1 tbsp oil
450g (1lb) pork shoulder, cubed
1 onion, sliced
1 packet Schwartz Somerset Pork Casserole Recipe
300ml (½ pt) water
1 eating apple, cored and sliced
Heat the oil in the Remoska for 5 minutes. Add the onions and pork, stir to coat
and cook for 10 minutes. Drain off any excess liquid.
Blend the packet contents with the water and pour half this mixture over the
pork and onions. Stir and cook for 30 minutes. Add the apple and the remaining
liquid and cook for a further 30 minutes, or until the pork is cooked.
An old, well-tried Swedish recipe, and a good starter in the winter. Janson was
a Swedish explorer who became lost and only had potatoes, onions, cream and
anchovies left in his backpack!
4 large onions, thinly sliced
8 large potatoes, thinly sliced
2 tins of anchovies, including the juice
300ml (½pt) single cream
pepper (no salt)
50g (2oz) butter, plus extra for greasing
Butter the Remoska tin - or you can use a round serving dish that will fit
inside.
Arrange half the potatoes on the bottom, cover with the onions and the anchovy
fillets. Add a little freshly ground pepper and cover with the remaining
potatoes. Pour over the juice from the anchovies and half the cream. Dot with
the butter and bake for 20 minutes. Remove the lid, add the rest of the cream
and bake for a further 15 minutes or until the potatoes are tender and the top
is golden.
This deliciously tasty dish is suitable for vegetarians, and would make a main
meal for 2 or a starter for 3-4. As an option, you can put a few slices of
cheese, such as mozzarella or cambozola, on top of each halved pepper for a
couple of minutes at the end of cooking time.
4 peppers (red, orange, yellow)
4 to 8 pieces of sundried tomato in oil, chopped
4 or 6 fresh tomatoes, depending on size, quartered
2 or 3 cloves of garlic, to taste, peeled and sliced
Approx. 20 stoned black olives
1 tbsp olive oil (or use the oil from the jar of sundried tomatoes)
salt and black pepper
Halve the peppers through the stalk, leaving the stalks on to help them hold
their shape. Remove the seeds and any white pith. Place the halves in the
Remoska base, where they should just fit in a single layer, cut side up. Layer
the fresh and sundried tomatoes inside the peppers. Tuck the garlic slices,
along with the olives, in and around the tomatoes. Season well with salt and
black pepper, then drizzle with olive oil. Put on the lid, switch on and cook
for 45 minutes.
When serving, pour some of the juices from the base over the top of each pepper.
You could scatter with fresh basil leaves if you have some.
8 potatoes, cut in four lengthwise, then finely sliced
2 onions, diced small
225g (8oz) fresh spinach, well-washed
10 medium eggs, beaten
4 tbsp olive oil
2 tsp dried fines herbes (a mixture of chives, chervil, parsley and tarragon)
salt and pepper
Pour the olive oil into the Remoska pan then switch on and heat for 5-10
minutes. Add the potatoes, onion, salt and pepper stirring well to coat them
with oil. Replace the lid and cook for 30 minutes, stirring from time to time
to prevent over-browning.
Trim the stalks from the spinach, gather the leaves into bundles and shred them
with a knife. Beat the eggs together with the fines herbes. When the potatoes
and onions are cooked, stir in the spinach, replace the lid and cook together
for 10 minutes, then pour in the beaten egg. Using a wooden spoon, distribute
the egg and vegetables uniformly then replace the lid and cook for 8-10
minutes.
Remove the lid, protecting your hands with oven gloves and carefully drop into
the Remoska pan an inverted plate with a diameter small enough to fit (paper
plates - if necessary cut to size - work well for this). Hold the Remoska pan
with one hand and carefully tip it upside-down, keeping the other hand inside
the pan ready to take the weight of the plate and tortilla as they come out the
right way up.
Serve warm or cold with a green salad and some French bread and butter.
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
