AUBERGINE AND CASHEW CURRY This quick curry is ideal for weekday meal times. Add other ingredients such as courgettes or peppers or even cooked chicken to the curry.
Standard 4
Serves 2 aubergines 2 Oil 2 tbsp Onion, sliced 1 Green chilli, deseeded 1 and finely sliced Korma curry paste 2 tbsp Chopped tomatoes 425g tin with garlic Cashew nuts, lightly toasted 100g Low fat natural yogurt 4 tbsp Fresh coriander leaf, to garnish
Grand 6–8
4 4 tbsp 2 2
4 tbsp 2 x 425g tin 200g 8 tbsp
Cut the aubergines into large chunks. Heat the oil in the Remoska for five minutes. Add the onion and soften for 10 minutes. Add the chilli. Stir in the curry paste and cook for another 5 minutes. Stir in the tomatoes and the aubergines. Season to taste. Cover and cook for 25 minutes. Add the cashew nuts and simmer for 5–10 minutes. Serve garnished with a spoonful of yogurt and coriander sprigs and serve with plain rice.
BAKED SWEET POTATOES WITH THAI PRAWNS AND COCONUT Baked sweet potatoes with their bright orange flesh and nutty flavour can make the simplest of meals. Bake in the Remoska for 45–60 minutes then top with a hot and sweet prawn mix and a cooling dollop of soured cream.
Standard 4
Serves 4 medium sweet potatoes 4 Grapeseed or 2 tbsp groundnut oil Juice of limes 2 Thai curry paste (red) 2 tbsp Sugar, light soft brown 2 tbsp Salt and ground black pepper Prawns, peeled, cooked 350g 142ml pot soured cream Coriander fresh, to serve roughly chopped
Grand 6–8
8 4 tbsp
4 4 tbsp 4 tbsp 350g to serve
Bake the sweet potatoes for approx 45–60 minutes or until very soft. While the sweet potatoes are cooking, mix together the oil, lime juice, Thai paste, sugar and seasoning. Stir in the prawns and leave to soak up the flavours for 10 minutes. When cooked, split open the sweet potatoes, spoon over the prawns a small spoonful of soured cream and a drizzle of the cooked marinade if desired. Sprinkle over the coconut, return to the Remoska for five minutes and cook until the coconut is golden brown. Serve immediately, topped with some coriander.
BEEF TOMATOES STUFFED WITH CARAMELISED ONIONS AND PINE NUTS Large, juicy red beef tomatoes lend themselves to being filled and baked. This vegetarian filling contains rice with the crunch of pine nuts. You can stuff the tomatoes in advance and pop them in the Remoska when required. For a change, stir in some pesto and use a mix of basmati and wild rice.
Serves Olive oil Onions, finely sliced Pine nuts Beef tomatoes Basmati rice, cooked Thyme, dried Salt and freshly ground black pepper
Standard 4 1 tbsp 2 4 tbsp 4 75g 1 tsp to taste
Grand 6–8 2 tbsp 4 8 tbsp 8 150g 1 tsp to taste
Heat the oil in the Remoska for 5 minutes and soften the onion for 10–15 minutes, add the pine nuts and cook until lightly brown. Slice the top off the tomatoes and reserve the lids. Using a spoon, scoop out the flesh, chop it and place in a bowl. Drain off the excess juice. Combine the cooked rice, onions and tomato flesh. Add the thyme and season well. Fill the tomatoes with the mixture and replace the lids. Place the tomatoes in the Remoska and cook for 25-35 minutes until completely heated through and the tomatoes are just softening.
CAJUN SPICED SWEET POTATO WEDGES These can be served either as a starter or as an accompaniment but are so moreish, that you may find you enjoy them just as much as a treat to snack on while watching your favourite film! Sweet potatoes can be cooked in the same way as potatoes and are therefore really versatile, try roasting, boiling, baking or even microwaving them for equally delicious results.
Serves Sweet potatoes, scrubbed Olive oil Cajun seasoning Tzatziki to serve
Standard 4 4 large 3 tbsp 3 tbsp 200 mls
Grand 6–8 8 large 6 tbsp 6 tbsp 400 mls
Slice each sweet potato in half lengthways then each half into 3 to make fat wedges. Mix the oil and Cajun seasoning in a small bowl. Brush the mixture over the flesh of the sweet potatoes. Place the sweet potatoesin the Remoska and bake for approx 35–45 minutes, until cooked, crisp and brown. Serve with tzatziki.
CAULIFLOWER AND MEDITERRANEAN VEGETABLE COUSCOUS This colourful vegetarian dish is simple to prepare and perfect to serve on a summer’s day with a crisp green salad.
Standard Serves 4 Cauliflower, 2cm florets 500g Courgettes, halved lengthways 150g and cut into 1cm slices Red peppers, deseeded 150g and cut into 1cm dice Red onion, peeled, 1 quartered and cut into thin ‘moons’ (150g) Olive oil 2 tbsp Couscous 250g Vegetable stock, hot 400ml Salt and freshly to taste ground black pepper Parsley, fresh, chopped 2 tbsp
1kg 300g
Grand 6–8
300g 2
4 tbsp 500g 800ml to taste 4 tbsp
Place all the vegetables in the Remoska in a single layer if possible and drizzle with half the olive oil. Cook for approx 30-45minutes until tender and starting to brown, turning half way through cooking. Meanwhile, place the couscous in a large bowl and pour over the stock. Cover and leave to stand for 5 minutes. Stir to break up the couscous, then add to the vegetables in the Remoska once they are cooked. Season thoroughly and stir in the remaining 1 olive oil, combining well. Serve sprinkled with the freshly chopped parsley.
THYME-SCENTED COURGETTE COUSCOUS This is one of those endlessly useful recipes that you'll turn to again and again. It can be a sublime accompaniment to fish, chicken or meat, a simple supper with some toasted goat's cheese or a light lunch just on its own.
Serves Saffron strands Couscous Thyme, fresh Salt Black pepper, very coarsely ground Olive oil Lemon juice Dijon mustard Courgettes, coarsely grated Spring onions, finely chopped
Standard 4 Small pinch 225g 1 tbsp
6 tbsp 2 tbsp 1 tsp 225g 8
Grand 6–8 Small pinch 450g 2 tbsp
12 tbsp 4 tbsp 2 tsp 500g 16
Pour 150ml boiling water over the saffron strands and set aside for 5 minutes. Put the couscous in a small, lightly buttered, ovenproof dish and stir in the saffron liquid with enough extra cold water to come level with the top of the grains. Leave to swell for 5 minutes. Stir in the thyme leaves and season with plenty of salt and pepper. Bake in the Remoska for 30 minutes. While the couscous is cooking, whisk together the olive oil, lemon juice and mustard then stir the dressing into the grated courgettes and spring onions. Leave to marinate. When the couscous is hot stir in the courgette mixture and serve immediately.
GRILLED AUBERGINES WITH CHILLI PEPPERS & MINT This is a gutsy dish, spiked with chilli and mint, and makes a great cold salad with some crumbled feta cheese on top.
Standard 4 2 medium to taste
Serves Aubergines Salt and freshly ground black pepper Mint, fresh, bunch 1 small bunch Olive oil, good fruity Lemon Juice of ½ Red chilli pepper, 1 tsp 1 teaspoon finely chopped Houmous, reduced-fat 200ml Yoghurt, natural, low-fat 8 tbsp Pine nuts 25g
Grand 6–8 4 medium to taste 1 large bunch 1 2 tsp 400ml 16 tbsp
Slice the aubergines into thick, chunky rounds about 1cm / ½ inch thick. Make a few quick shallow slashes across each flat side then sprinkle the aubergines lightly with salt and set aside while you make the mint dressing. Chop the mint quite roughly, then stir together with 2 tablespoons of the olive oil, the lemon juice, chilli pepper and seasoning. Be generous with the pepper, tasting as you go. The dressing should be quite lively! Beat together the houmous and yoghurt. Rinse the aubergines gently then pat them dry. Brush the Remoska with a little oil and arrange the slices on it in one layer (cook in two batches if necessary). Brush the aubergine slices lightly with oil and cook for approx 20-30 minutes until they are soft, and golden and beginning to brown at the edges. Sprinkle over the pine nuts and cook for 5-10 minutes until toasted. Lift the aubergines from the Remoska and spoon the mint dressing over and around the aubergines and serve hot with the houmous ton top and a sprinkling of pine nuts.
PANZANELLA For this dish to be enjoyed at its very best it has to have time. Leave the salad so the bread has plenty of time to soak the tomato juices.
Serves Ciabatta, preferable slightly stale 4 tbsp extra virgin olive oil Salt and freshly ground black pepper Red pepper Yellow pepper Green pepper Vine ripened tomatoes Basil, fresh
Standard 4 1 small
Grand 6–8 1 medium
to taste
to taste
1 1 1 350g handful
2 2 2 700g large handful
Cut the crust off the ciabatta loaf. Tear the loaf into bite size pieces and place in the Remoska, drizzle with 3 tbsp of oil and season with salt and black pepper. ‘Toast’ in the oven for approx 10–15 minutes until golden. Remove and set aside. Halve and deseed the peppers and place onto a dish and drizzle with the remaining oil. Roast in the Remoska for approx 25-35 minutes. When cool enough to handle, place the roasted peppers into a plastic bag to cool. When the peppers have cooled enough the skin will be wrinkled and easily removed. Cut the skinless peppers into chunks. Plunge the tomatoes into hot water, drain then plunge into cold water. Remove the skin. Place the bread and peppers into a bowl; place a sieve on top of the bowl. Halve the tomatoes and spoon the juice and seeds into the sieve. Add the tomato flesh to the bread and peppers. Let the tomato juices drip onto the bread, peppers and tomatoes. When all the juices have dripped into the bowl discard the seeds and leave the salad for at least 30 minutes. Tear a handful of basil leaves and add to the bowl. Toss and serve.
ROASTED BUTTERNUT SQUASH WITH A PARMESAN CRUST Although some recommend roasting squash with the skins on, we think it is worth the effort to peel before cooking to give ‘melt in the mouth’ results.
Standard Serves 4 Butternut squash, peeled, about 1000g deseeded and cut into large chunks Olive oil 2 tbsp Salt and freshly to taste ground black pepper Parmesan cheese, 40g freshly grated Breadcrumbs, fresh 25g
Grand 6–8 about 1800g
4 tbsp to taste 80g 50g
Toss the squash in the oil then transfer to the Remoska, season to taste then cook for approx 40–50 minutes, until tender. Meanwhile mix together the Parmesan cheese and breadcrumbs. Sprinkle over the Parmesan mixture and place replace the lreoska lid and cook for approx 5–10 minutes, until lightly browned.
SWEET BRAISED FENNEL WITH ORANGE Fennel is a love it or loathe it vegetable with its characteristic aniseed flavour.
Serves Fennel bulbs, large Olive oil Garlic, clove, sliced Butter White wine Orange juice, fresh Sugar, brown, light soft Salt and freshly ground black pepper
Standard 4
2 1 tbps 1 15g 50ml 50ml 1 tbps to taste
Grand 6–8
4 2 tbps 2 30g 100ml 100ml 2 tbps to taste
Thickly slice each bulb of fennel from tip to root into about 4 or 5 slices. Place the oil in the Remoska with the garlic and cook for 5–10 minutes. Add the remaining ingredients, including the fennel and cook for approx 40–50 minutes until the fennel is tender when pierced with a knife. Serve with some of the liquid around the fennel.