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.

 

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.

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.

BACON MAPLE SYRUP FLAPJACK STACK

BACON MAPLE SYRUP FLAPJACK STACK

 

INGREDIENTS:

{SERVES 6}

1 1⁄4 cups self-raising flour 

Milk (as needed) 

Butter/cooking oil for frying 

1 cup buttermilk

1⁄2 t salt 

2 eggs 

1 pack bacon of your choice 

Maple syrup to serve

 

METHOD:

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

Place the Griddle on your Cobb Cooker and let it heat up for at least 5 minutes. Fry the bacon until crispy and set aside.

Place the flour in a mixing bowl and make a well in the middle. Whisk the eggs, buttermilk and salt together with a fork.  Pour the mixture into the well and start incorporating the flour until you have a nice batter. The shape and height of your pancakes will vary depending on how thick your batter is, so adjust by adding flour or milk as needed. Set the mixture aside and cover with a cloth.  

Place the Frying Pan on the Cobb Cooker and cover with the Dome Cover to heat up for 5 minutes. Add a good knob of butter and spoon the batter into the pan. Once you see bubbles appearing on the top of the flapjack, they are ready to flip with a non-metallic spatula. Repeat the process, adding a little more butter or oil to the pan if needed. Build a stack layered with crispy bacon and drizzled generously with maple syrup. 

FUEL: Cobb Compact – 1 CobbleStone | Cobb Premier – 1 CobbleStone or 10 briquettes | Cobb Supreme – 1 CobbleStone or 10 briquettes | Cobb Premium Gas – Low to medium heat.

RED WINE CHICKEN CASSEROLE

RED WINE CHICKEN CASSEROLE

 

INGREDIENTS:

{SERVES 6-8}

8 Chicken thighs and drumsticks Dax’s Special Spice Mix  

2 onions, sliced 

2 sticks celery, sliced 

3 garlic cloves, crushed 

2 red chillies, sliced

1 cup black olives, pips removed 2 x tins chopped tomatoes 200ml red wine 

3 x sprigs of rosemary 

250g baby potatoes, quartered Olive oil 

 

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 10 minutes. 

Rub the chicken skin with the Dax’s Special Spice Mix. Fry the chicken, skin side down to brown and set aside. Sauté the onions, celery, garlic and chilli with the lid closed in the chicken fat until soft for bout 10 minutes. Add the potato quarters with the olives (tear them in half), then add the wine and the tomatoes. Allow to simmer for about 15 minutes. 

Return the chicken to the Frying Dish and throw in the rosemary and a good grind of black pepper and a pinch of salt, stirring well. Close the Dome Cover and let it simmer for 15 minutes. Then take it off and let it continue to simmer for another 15-20 minutes.

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 Cobble-Stone or 10 briquettes | Cobb Premier Gas – Medium heat.

 

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.

 

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.

Cobb product description

COBB Features

The Cobb is the world’s first stainless steel cooker, operating with only 300 grms (9oz) of charcoal or charcoal briquettes.

This amounts to 8 to 10 briquettes utilised for a full meal, which makes Cobb a cost effective and versatile cooking product. Up to 12 meals can be prepared using a 5kg bag of charcoal or charcoal briquettes.

Applications

Not only is the Cobb a cooker, but also an oven, a stove and can be used to “BBQ”. One can cook, grill, roast, bake, smoke, stew, stir-fry and fry – an all-in-one cooking experience (a kitchen in a bag). The Cobb can be used in many different environments and conditions. Some of these include:
• Normal home use
• Boating
• Apartment/flat dwelling
• Outdoor use

Uniqueness/differentiation

The composition of the Cobb product makes it easy to use. It is lightweight and can be easily carried around. The innovative appearance and design ensures portability with a weight of only 4kg. The compact, light-weight product is also easily dismantled for easy cleaning.

https://cobbglobal.com/