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.

SEARED YELLOWFIN TUNA

SEARED YELLOWFIN TUNA

WITH A CITRUS SALAD

 

INGREDIENTS:

{SERVES 4}

1 yellowfin tuna loin, trimmed +/- 20cm length, 10cm diameter

[MARINADE] 

1 handful fresh coriander, chopped 

3 small stalks fresh lemongrass, chopped 1 small chilli, seeded and chopped 

Zest of 1 lemon 

Generous pinch freshly ground black pepper 15ml fresh ginger, grated 

2 garlic cloves, chopped 

60ml quality soy sauce 

60ml fresh olive oil 

Juice of 3 limes

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.

 

[SALAD] 

Half a cucumber, peeled, deseeded and sliced 

3 centimetres ginger, cut into fine matchsticks 

2 oranges, peeled and segmented 

3 spring onions, very finely sliced

[Dressing]

30ml chopped fresh coriander 

1/3 of a large red pepper, desseded and finely sliced

1 dash white (Balsamic if you have it) vinegar 30ml good olive oil 

Zest and juice of 1 lime 

1 pinch sugar 

1 pinch salt

METHOD:

Toss all marinade ingredients in a pestle and mortar and gently bash together to release the flavours. Slice the tuna into thick steaks, place them into a shallow dish and pour over the marinade.

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. Toss salad ingredients together. Whisk dressing ingredients together and drizzle half of it over the salad and season to taste.

Place the tuna  on the Griddle and sear all sides. This will take approximately 2 minutes a side for rare, varying on thickness and size. Allow to rest for a minute or two and serve with the fresh citrus salad and the extra dressing.

 

PRAWN & HALLOUMI SKEWERS WITH BASIL PESTO

PRAWN & HALLOUMI SKEWERS  WITH BASIL PESTO

 

INGREDIENTS:

{SERVES 6-8}

1 pack large prawns, deveined 

3cm fresh ginger, grated 

3 cloves garlic, crushed 

Juice of 1/2 a lemon

Butter, for frying

150g halloumi cheese, sliced

Basil pesto

Wooden skewers, soaked in water

Tub of creamed cottage cheese 

Sriracha/Tabasco/hot sauce

Fresh herbs to serve

 

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. Marinate the prawns in the garlic, ginger and lemon juice for 10 minutes. Skewer 3 prawns onto each skewer. Add butter to the Griddle and fry until prawns are a beautiful pink – approximately 2-3 minutes a side. Squeeze the other half of the lemon juice over them. 

Wipe down the Griddle and allow to heat up again with the Dome Cover on. Brush the Griddle with some butter and fry the halloumi slices until golden and gooey. Put them in a bowl and toss with a generous amount of pesto. Serve immediately with the cheese and hot sauce dip.

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