Welcome to Remoska® South Africa



  • Sausage Rolls

    Serves: 10 Time: 30 mins

    INSTRUCTIONS

    • Roll out pastry and cut into long strips, 8cm wide.
    • Removes sausage meat from the casings, place in a bowl and add a splash of Worcester sauce and/or a few finely chopped sage leaves.
    • Mix well with a fork. Flour your hands, and form the sausage meat into sausages shapes the length of the pastry strips.
    • Place them on one side of the pastry. Dampen the long edge of the pastry and close the pastry over the meat. Seal well. Brush with glaze, Make small knife cuts along the top and cut sausage rolls to size.
    • Place in Remoska and bake for 20 minutes.

    Made in the Grand Remoska

    INGREDIENTS

    400g packet puff pastry
    375 g pork sausages.
    Worcestershire sauce,
    Sage, fresh or dried
    Beaten egg and milk to glaze

  • Roast Chicken

    Serves: 4-5 Time: 1.5 hrs

    INSTRUCTIONS

    • Cut butter into small pieces and insert under the skin of the chicken.
    • Brush chicken with oil and sprinkle with salt and pepper.
    • Place in the Remoska and roast for 1¼ – ½ hours until the juices run          
    • clear when pierced with a skewer.

    Made in the Grand Remoska

    INGREDIENTS

    1.5 kg whole chicken
    30g butter.
    10ml oil
    Salt and ground black pepper

  • Lemon Meringue

    Serves: 6-8 Time: 30 mins

    INSTRUCTIONS

    • Place pastry shell in Remoska and bake blind for 10 minutes. Remove baking beans and bake a further 5 minutes until pastry is golden brown. Remove from Remoska and set aside to cool.
    • Combine condensed milk, lemon juice and rind and egg yolks and mix well until smooth. Spoon mixture into the pastry shell.
    • Beat the egg whites and gradually add in the caster sugar. Cover the lemon filling with the meringue and cook in Remoska for about 10 minutes.

    Made in the Grand Remoska

    INGREDIENTS

    23cm unbaked pastry shell
    397g tin condensed milk
    125 ml lemon juice
    5 ml grated lemon rind
    2 eggs separated
    125 ml caster sugar

  • Apple Pie

    Serves: 6-8 Time: 1 hr 30 mins

    INSTRUCTIONS

    • Mix the filling ingredients together in a saucepan and simmer for 5 minutes.
    • Drain off excess juice. Set aside to cool.
    • In a large bowl, beat together margarine and sugar. Add egg and beat well.
    • Sieve together the dry ingredients and add to mixture to form a soft dough.
    • Press half the dough into a greased 23cm pie dish. Spoon filling on top. Coarsely grate the rest of the dough over the filling.
    • Bake in the Remoska for 1 hour. Serve hot or cold.

    Made in the Grand Remoska

    INGREDIENTS

    Filling:
    385g tinned pie apples
    125 ml sugar
    125 ml raisins
    5 ml ground cinnamon
    20 ml lemon juice
    Crust:
    125 g margarine
    125 ml caster sugar
    1 egg
    500 ml cake flour
    10 ml baking powder
    2 ml salt

  • Bean & Bacon Casserole

    Serves: 4-6 Time: 30 mins

    INSTRUCTIONS

    • Cook potatoes in boiling salted water. Drain and slice.
    • Place a layer of potatoes in the greased Remoska pan (or in any casserole dish).
    • Stir mustard into baked beans and spread a layer over potatoes.
    • Place a layer of streaky bacon and cheese on top of beans, and continue in layers until ingredients are used, finishing with cheese.
    • Bake for about 25-30 minutes.

    Made in the Grand Remoska

    INGREDIENTS

    1kg potatoes (peeled)
    1 level teasp. made-mustard
    415g can baked beans in tomato sauce
    100g streaky bacon (chopped)
    200g grated Cheddar cheese

  • Chicken Pie

    Serves: 4-6 Time: 30 mins

    INSTRUCTIONS

    • Melt butter in saucepan, stir in flour, and cook for 1 minute.
    • Gradually add apple juice and milk, stirring continuously.
    • Bring to the boil, and simmer for 2 minutes. Season to taste.
    • Stir in the diced chicken and carrots. Turn into a 1L pie dish.
    • Remove rind from bacon, spread each rasher flat, cut in half and roll up.
    • Grill it lightly and add to pie.
    • Roll out pastry and cover pie Make a small hole in the centre and brush with glaze
    • Place in in Remoska for 20-25 minutes, until pastry is golden and well risen

    Made in the Grand Remoska

    INGREDIENTS

    40 g butter
    40g flour
    400ml apple juice 
    (can be mixed with water and/or
    some white wine)
    60 ml milk
    Salt and ground black pepper
    350g cooked diced chicken
    4 sliced cooked carrots
    6 rashers streaky bacon
    400g packet puff pastry
    Beaten egg and milk to glaze.

  • Stuffed Jacket Potatoes

    Serves: 4 Time: 30 mins

    INSTRUCTIONS

    • Wash and scrub potatoes, prick with a fork and place in Remoska to bake for 1 hour.
    • When done, cut in half and remove scoop potato out of the skins.
    • Fry the onion and bacon bits together.
    • Place in a bowl with the potato and 125g of the cheese mix well.
    • Spoon the mixture back into the potato skins.
    • Place in the Remoska for a further 20 minutes

    Made in the Grand Remoska

    INGREDIENTS

    4 large potatoes
    1 onion, chopped finely
    200g Bacon bits
    200g grated Cheddar cheese

  • Thyme Potatoes

    Serves: 4 Time: 40 mins

    INSTRUCTIONS

    • Peel, wash and rinse potatoes, cut into quarters and pat dry with paper towels.
    • Add a little salt to the oil then toss in the oil until they are well coated. Add the thyme.
    • Bake in the Remoska for 30 – 40minutes until golden brown, crisp on the outside and tender inside.
    • Serve with Remoska Roast chicken.

    Made in the Grand Remoska

    INGREDIENTS

    750g potatoes
    15 ml oil
    15 ml thyme leaves
    Salt
    Ground black pepper



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