As in the title, I bought this last year 2nd hand but not got around to using it.
I'm going to get a small chicken, about 1.5kg, that I believe takes about 90 minutes to cook. I've got the roasting rack so I don't need to turn the chicken and I'll try one of the cobbstones for the maiden voyage.
Question. I also want to cook some [raw] potatoes cut up to about 1/2 a bolied egg in size and lumps of onion, bits of pepper?
I take it I just place these in the trough and let the meat juices drip down and baste them during the cooking.
Am I correct? Do I need to add any oil or liquid first? Also how long should I allow for the veg?

Thanks - Colin

Thanks Mike.
The Cobb came witha a full box bar one missing stone, so I thought I'd try these first. I have a bag of the beads that I finally managed to pick up at the end of last season. For some reason most places seemed to sell out of them last year.
Looks like I will par-boil as for normal roasties, I was trying to make things as easy as possible.

Colin

You are a man of many talents Mike. Can I send you my washing please.

Thanks - Colin

Quote: eribaMotters wrote in post #6

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You are a man of many talents Mike. Can I send you my washing please.

Thanks, darling

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I gave the 1.5kg chicken 1 3/4 hrs instead of the 1 1/2hrs as instructions. I don't think I could get a much bigger bird in. In the trough raw onion had 1hr and pre-boiled pots 50 mins. I decided on this as potato texture is usuall better when roasted like this in a normal oven.
All tasted good, potatoes just like from a spit toast leaving your lips slightly greasy, chicken very moist and a slightly smoked note.
Only mistake I made was I should have turned the chicken over earlier to get the moisture out of the cavity and into the trough around the heat.
It is NOT the easiest of things to clean. We don't eat a lot of meat so I'm not sure if we will take it away camping. I'm going to try it with a small leg of lamb when we can have friends around with a pot dauph done in the Remoska.

Colin

- This is the different bit. Slice 200g brown mushrooms and fry off in a BIG blob of butter and a few cloves of finely chopped garlic until all liquid has evaporated.
- Thinly slice 3 white onion and fry off slowly in a BIG blob of butter and a few cloves of finely chopped garlic until soft and sweet. I start with lid on the frying pan so they steam.
- Slice as thinly as you safely can 3 first size potatos, skin left on.
- Grate remnants of cheese or a buy bag of emmental/comte etc, blue cheese goes well but not to much. You want a about a desert bowl full.
- Mix mushrooms into onions
- Layer up deep Remoska with alternative layers of potato, onion musroom mix, small handul of cheese, salt and pepper seasoning.
- drizzle 50/100ml of single cream over everything. No more.

Takes about 45 - 60 minutes. Not really critical just use a thin knife to make sure pots soft. If you cook it for too long just goes even crispier. Makes 2 very generous portions.

Colin

ps - typos and spellings now corrected, I think
pps - corrected again

Correctly corrected. I hope.

Colin