Remoska
Remoska

Remoska

Once more, with Gousto

We treated ourselves to what may be our last Gousto box before we return to Orkney, where they do not deliver. The box arrived today, with four meals therein:

  • Chicken Katsu Curry
  • Rosemary Lamb Meatballs & Mint Sauce
  • Harissa Chorizo With White Bean Mash
  • Two-Lentil Dal & Spiced Aubergine

Tonight we plumped for the Lamb Meatballs, and very good they were too.

Rosemary Lamb Meatballs & Mint Sauce

  • Date made: 8/3/2017
  • Used: Two gas rings and the Remoska
  • I added: nothing 
  • ♥ ♥ ♥ ♥

Odd as it may seem I do believe that this was the first time that I ever made big meatballs for a meal other than cooking small meatballs in sauce for pasta.

The meatbal mix: lamb mince, panko breadcrumbs, stock cube, rosemary, garlic, seasoning

The timing of this meal was a bit up in the air as I roasted the potatoes in the Remoska and was uncertain how long that they would take. I did expect them to need more than the 20 – 25 minutes suggested time. I elected to leave cooking the carrots and meatballs until the potatoes showed signs of browning.

Meatballs made. Remainder of Rosemary to chop for the potatoes

Due to Mr Snail’s preoccupation with van servicing tasks, the potatoes were in the end really well browned (50 minutes total cooking time.)

Impromptu “Pestle and Mortar” for the Mint Sauce.  Yes. I am a messy cook

The potatoes went onto the Remoska, which I lined with foil.

Prepping the spuds

However when I tested the potatoes to see if they were cooked through, I found that the bottoms had stuck to the foil. I took them out, eased them off, and then chucked them back into the Remoska without the foil.

Ready to roast

I reduced the carrot liquor down to a glaze at the end of cooking

A little sparse-looking on the plate and I should have appreciated a second vegetable

I liked: all of it

I disliked: the usual shortage of accompanying vegetables

Verdict: Quick and easy. Next time I would add a second veg.  Not so sure about adding oil to the mint sauce… it seems unnecessary and adds nothing so far as I could tell.

Order again?: Probably, though it would depend what other dishes were tempting me on any given week

We are thinking probably the Katsu Curry tomorrow…

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You can take the lass out of Yorkshire but you can’t take the pudding out of the lass

Today’s Remoska Adventure was the making of a good old-fashioned Toad in the Hole for our dinner. All the gory details may be found at Rumbletums.

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Pasta Bake

Further Remoska experimentation. Not wholly successful, I’d say, I think that was more my fault than the Remoska’s. The pasta was overcooked and that is just a matter of timing. I think it can be fixed for future attempts.

I seem to have forgotten to take a finished dish photo. This is the point at which the Mozzarella went in

Anyway, this was my first time using the Remoska to cook hob-top type food rather than to bake or grill. Initially things went well and I liked the way that my Chorizo and peppers etc. cooked off in the pan – they were done far more quickly than I expected.

Details, as far as I can remember them, at Rumbletums.

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Cheese Pudding

I had the Remoska out again today and made a Cheese Pudding for our dinner, serving it with new potatoes, broccoli and vine cherry tomatoes.

The baking dish fits nicely in the Remoska pan and allows some extra space for another meal component (in this case, a truss of tomatoes roasted with olive oil and sea salt)

Used: Remoska, 1 saucepan plus steamer on top, on gas ring.

I give full details over at my Remoska blog, Rumbletums.

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Remoska update

We have been on hook-up for much of this trip and so I have been trying to put the Remoska through its paces. I have made a brief report on Rumbletums.

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