PERI-PERI CHICKEN SKEWERS

PERI-PERI CHICKEN SKEWERS

 

WITH CUCUMBER RAITA

 

INGREDIENTS:

{SERVES 6}

500g chicken thighs, deboned and skinned, cut in half lengthways 125ml your favourite peri-peri sauce 8-10 skewers

[Cucumber Raita] 

1 cup full fat plain yoghurt 

1⁄2 cucumber, deseeded, grated and drained

1⁄2 clove fresh garlic, crushed Zest of 1 lemon 

Juice of 1⁄2 lemon 

1⁄2 small onion, grated 

1⁄2 t salt 

1⁄2 t black pepper 

1 t sugar

 

METHOD:

Marinade the chicken in the peri-peri sauce for an hour.

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Griddle and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. Thread 2 pieces of chicken per skewer. Oil the Griddle and fry skewers for about 5-10 minutes a side until cooked through.

[Raita]

Mix all the ingredients together and season to taste.

Serve skewers with Raita or your favourite fresh dipping sauce.

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Medium to maximum heat.

 

PEA AND GOAT’S CHEESE RISOTTO

PEA AND GOAT’S CHEESE RISOTTO 

 

INGREDIENTS:

{SERVES 8}

1 small onion, diced 

2 small leeks, chopped – white parts only 

300g risotto (arborio) rice

2 T butter, plus 1 T extra 

3⁄4 cup white wine 

500ml vegetable stock 250ml cream 

1 log goat’s cheese

1 cup of frozen peas, thawed 1 cup fresh basil 

1⁄2 cup grated parmesan Salt and pepper to taste

 

METHOD:

Risotto on a Cobb Cooker are a dream to make. 

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Frying Dish and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. 

Add your butter, onions and leeks, and sauté until translucent 

(5 minutes with the Dome Cover on and then remove for about 10 minutes). Season with salt and pepper and add the risotto rice. Gently fry your rice for about 5 minutes, stirring constantly, before adding your wine. Add it and cover, allowing the wine to be absorbed by the risotto – about 2 to 3 minutes.

Give it a quick stir, add your vegetable stock and cover to cook for 25-30 minutes, stirring it every 5 minutes or so. After this time, all the liquid should be absorbed and your risotto almost cooked through. Add the goat’s cheese, cream and peas. Cover and cook for a further 10 minutes. Season to taste, stir in your finely chopped basil, top with a sprinkling of Parmesan and enjoy with a nice big herb salad. 

PLEASE NOTE: The Cobb Supreme does not come with a Frying Dish accessory and therefore you will not be able to make this dish.

 

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 

CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Medium heat.

FISH CURRY WITH ROTI

FISH CURRY WITH ROTI

 

INGREDIENTS:

{SERVES 4-6}

1kg fresh hake cutlets

1 tin chopped tomatoes 1 onion, sliced into rings 5 T coconut milk 

4-6 rotis

[Marinade]

80ml vegetable oil

2 T garlic and ginger paste 1 green chilli, chopped 2 t salt

1 t sugar

1 T turmeric 

2 T chilli powder (or 1 T for a milder curry) 

1 t coriander powder 1⁄2 t fennel powder 

1 cup fresh coriander, chopped 

3 T lemon juice 

10 curry leaves 

1⁄2 t tamarind paste 

 

METHOD:

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Frying Dish and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. 

Simply combine all the ingredients, except the coconut milk, chopped tomatoes and onion, in a dish, cover and allow to marinate for at least an hour. Dip your onion rings into the marinade and then onto the hot Frying Dish. Cover and allow the onions to sweat for 10 minutes, giving it a stir halfway through. Now you can add your fish pieces and marinade, followed by your chopped tomatoes. Cover and simmer 20-25 minutes. Once the fish is cooked through, add your coconut milk, remove the Frying Dish from the heat, cover and set aside. Place the frying pan onto the Cobb Cooker and warm up all the rotis with the Dome Cover on for about 5-10 minutes. Eat the curry straight from the Frying Dish using your roti as a spoon.

PLEASE NOTE: The Cobb Supreme does not come with a Frying Dish accessory and therefore you will not be able to make this dish.

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 

1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – 

Medium heat.

 

GRILLED FISH WITH LEMON GARLIC BUTTER AND FRESH BREAD

GRILLED FISH, LEMON GARLIC BUTTER & FRESH BREAD

 

INGREDIENTS:

{SERVES 2-4}

1 whole local fish, gutted and cleaned 3 lemons, 1 sliced and 2 quartered 1 bunch flat leaf parsley 

1 head of garlic, crushed

300g butter 

1 French loaf 

Salt and black pepper

 

METHOD:

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Grill Grid, Fenced Roast Rack on your Cobb Cooker. 

Stuff the fish cavity with 50g of butter, roughly chopped, the sliced lemon and some parsley. Add in a few grinds of pepper and salt. Tie up the fish to prevent the stuffing from falling out. 

Place the fish on the Fenced Roast Rack, pop onto the Grill Grid and close the Dome Cover. Cook the fish for about 30 minutes. After 10 minutes, halfway through your cooking process, place the butter into the Frying Dish along with the garlic. Remove the fish and the Grill Grid then add the Fryin Pan – place the fish (still on the fenced roast rack) into the pan. 

Please note, the Cobb Supreme does not have a Frying Dish, use the Supreme Frying Pan.

Close the lid again for 10 minutes. The garlic will cook beautifully into the butter. After 10-15 minutes remove the lid and the fish out of the pan – it’s ready to eat. Remove the fish from the bone and place directly into the garlic butter. Eat directly from the pan and mop up with freshly torn bread. 

 

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Medium to maximum heat.

GRILLED CORN AND PESTO BUTTER

GRILLED CORN AND PESTO BUTTER

 

INGREDIENTS:

{SERVES 4-6}

4-6 corn on the cob

4 t store bought basil pesto

200g butter

1 red chilli (if you like some spice)

Salt and lack pepper

METHOD:

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Griddle and the Dome Cover on your Cobb Cover and let it heat up for at least 5 minutes. Let the butter warm to room temperature and combine 4 T of pesto with the butter – mix thoroughly.  If you like a bit of spice, add the whole red chilli, sliced finely. Remove the lid and place the corn onto the Griddle and turn them every few minutes, for about 15-20 minutes and char the corn.

Serve with swathes of pesto butter and lots of salt and pepper.

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Maximum heat.

 

PORK BELLY KEBABS

PORK BELLY KEBABS

 

INGREDIENTS:

{SERVES 6}

1kg good pork belly 

150ml ginger beer 

150ml cup reduced salt or light soy sauce 

3 cloves of garlic, mashed 

2 T sesame oil 

2 star anise 

1 thumb fresh ginger, peeled and finely grated 1 fresh chilli, chopped 

Chopped spring onions and toasted sesame seeds 8 – 10 kebab sticks

METHOD:

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Griddle and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes.

Slice the pork belly in 1cm wide and 5cm long slices. Make the marinade by whisking all the ingredients together. Pour the marinade over the pork belly and let it marinate in the fridge for at least 6 hours (preferably overnight). Remove the pork from the marinade and thread the strips on the kebab sticks Grill on the griddle, turning once or twice – about 5-10 minutes a side.

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Maximum heat.

 

LEMON ROAST CHICKEN 

LEMON ROAST CHICKEN 

INGREDIENTS:

{SERVES 4-6}

1 medium chicken (about 1.5kg) 

1 t paprika 

2 t salt flakes 

1⁄2 t cracked black pepper

Juice and zest of 1 lemon (reserve the skins) Olive oil 

300g Brussels sprouts 

2 cloves garlic

1 pack streaky bacon

1 can of beer

METHOD:

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel]. 

Add the Grill Grid, Dome Extension and the Dome Cover and let it heat up for at least 5 minutes.

Combine the paprika, salt, pepper, 3 T olive oil, lemon zest and mix well. Rub this mixture all over the chicken in all the nooks and crannies, inside and out. Add the beer and lemon juice to a jug and set aside as your ‘cooking liquid’. Add almost 1 cup of the cooking liquid into the moat of the Cobb Cooker. Put the chicken onto the Chicken Roasting Stand in a ‘seated’ position. Place the Chicken Roasting Stand with the chicken onto the Grill Grid and pop the Dome Cover on. The chicken should cook for about 90 minutes in total. Please note that the Cobb Supreme does not have a Chicken Roasting Stand, use the Fenced Roast Rack instead.

Cut the hard stems off the bottom of the Brussels sprouts, cut them in half, place in a mixing bowl and discard any dried out leaves. Drizzle with olive oil, season with a generous pinch of salt and mix well. When the chicken has finished cooking, remove it and cover with foil to rest. Remove the Dome Extension and Grill Grid replacing it with the Frying Pan. Close the Dome Cover and let the pan heat up for 5 minutes. Fry the bacon with the Dome Cover on for 10 minutes. Add the Brussels sprouts and garlic and cook for 10 minutes with the Dome Cover on. Remove the Dome Cover and deglaze the pan with a big splash of ‘cooking liquid’ Cook for a further 10 minutes until the Brussels sprouts are cooked. Carve up the chicken, grab some bacon-laced veggies and dig in!

 

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Maximum heat.

SMOKED LAMB CHOPS WITH MINT PESTO RECIPE

SMOKED LAMB CHOPS WITH MINT PESTO

 

INGREDIENTS:

{SERVES 4}

6-8 thick cut lamb chops Smoking chips, soaked in water 1 small bunch of mint

Juice of 1/2 a lemon

40g flaked almonds

1 garlic clove, crushed

Salt and black pepper

 

METHOD:

Prepare and light your Cobb Cooker with 1 CobbleStone [see fuel].

Place the Griddle and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. 

Make the pesto by chopping the mint, garlic and the almonds together, squeeze in the lemon, a small pinch of salt and good grind of pepper. Remove the Dome Cover and the Griddle and place the smoking chips onto the stone or briquettes. Place the soaked wood chips directly on the CobbleStone/charcoal (Cobb Premier Gas: wrap wood chips in a foil package with holes in the side facing up, place this on the gas jet to achieve the same effect). Place the griddle back on and place on the chops, fat side down and close the Dome Cover. 

TIP: Use a kebab stick to skewer all the chops together so they don’t fall over when crisping up the fat. 

Let them smoke like this for 15 minutes. Then remove the Dome Cover and the skewer (if you’ve done this) and place them onto the Griddle slightly spaced apart. With the Dome Cover off now, grill them on each side for 2 minutes each for medium rare. Serve with the minty pesto. 

 

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premier Gas – Medium to maximum heat.