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…

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.

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.

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.

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.

Campervan Cuisine: Haggis and Neeps

I am a bit of a traditionalist when it comes to haggis and far prefer my pudding in a proper stomach casing. However, the smell coupled with the hours of steaming does not make for a good fit with motorhome living, does it.

Welcome then, the chubby-packed microwaveable haggis. Macsween make a fine one but today I am cooking a Simon Howie one as Tesco let me down on my order. It doesn’t look very nice, nor much like a haggis – it has more of a black pudding-ish appearance, being very dark and close textured, so I do hope it tastes better than it looks!

Mr Snail appreciates a whisky cream sauce with his haggis and this again I normally make from scratch at home but today we have a microwaveable pouch.

In another departure from tradition we are not having clapshot (mashed potato and swede (aka neep)) but roasties. We want to try the Remoska out and see what roasted potatoes come out like. I will mash the neep simply with butter and black pepper to serve on the side.

Some real haggis fans will look aghast when I admit that I shall be serving instant gravy with my haggis but (a) Mr Snail likes gravy on his haggis and (b) this is campervan life, OK? Besides, Bisto granules are actually rather good – even if it is beef gravy on a lamb dish.

At least it’s not chips.

Haggis microwaves well, released from its abominable plastic casing and heated for just a few minutes, covered, in an ovenproof dish,

For the potatoes I followed the advice (more or less) given on the Remoska website, with the alteration of steaming rather than boiling and the omission of the semolina because I had none to hand. I don’t know about you but I do not regard Semolina as a necessity for van dwelling.

So, this is how it shakes down:

  • One gas ring to parcook the spuds, I steam rather than boil
  • Same ring to cook the neep later, again, I steam – so, same pan
  • Same pan again to make the gravy with the vegetable water
  • Microwave, for the haggis and the sauce (and I heat my plates in there too)
  • Remoska for the roasties

About an hour, all told.

Will report back; perhaps not for a day or three as we are taking off into the forest tomorrow