Sunday, 26 July 2009

Remoska roast veal with rosemary and garlic

Although I can't think, given the current weather, why we ever switched off the AGA, I'm getting increasingly persuaded by the virtues of its temporary replacement, the Remoska - about a tenth the size but similarly versatile.

Tonight I rustled up a Sunday night supper from the freezer, veg rack and storecupboard- a small rolled shoulder of veal joint from the Real Veal Company I brought back from the Bristol Wine and Food Fair a couple of weeks ago and froze with assorted root veg, some home-grown rosemary and almost half a head of fresh elephant garlic that had been sitting round in the veg rack for a while.

I poked the rosemary into the meat then put it in the pan along with a quartered onion, a couple of giant cloves of garlic and a couple of carrots and switched on the cooker. 45 minutes later I turned the meat, added a slosh of white port (could equally well have been white wine) and a handful of new potatoes and carried on cooking it for another half hour. Total cooking time 1 1/4 hours, resting time 15 minutes. And it tasted like the best French country stew you can imagine.

The other day I made a meat loaf in it to this recipe. Scarily large amounts of fat came out of it (and were discarded) but the loaf itself was really delicious - and easily enough to feed six.

Apparently the Remoska uses 80% less electricity than a normal oven which makes it a frugal gadget par excellence. Perfect for the two of us (although you can easily cook meals for four in it) and for caravan or boat owners, I would imagine. (And no, I don't have any kind of commercial relationship with them!)

4 comments:

gairloch said...

I love my remoska. Brilliant for reheating frugal leftovers too

Louise said...

The veal sounds lovely, I'm a big fan of using white wine with red meat for a change so this is definitely something I'd try next time I come across some veal.

fran39 said...

Glad you're liking your remoska! I've had mine for about a year and find it brilliant as an oven substitute. Love the sound of the veal.

Fiona Beckett said...

Veal can be a good buy these days. Quite a few British producers are rearing it humanely (often sold as rosé veal)

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