EGG AND POTATO BREAKFAST STACK

EGG AND POTATO BREAKFAST STACK

 

INGREDIENTS:

{SERVES 4}

300g potato, cleaned, grated and drained 5 large baby marrows, cleaned, grated and drained 

1 T flour 

1 egg, for rosti

Salt and pepper to taste 

Butter for frying 

6-8 eggs, for frying

METHOD:

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

Place the Frying Pan and the Dome Cover on your Cobb Cooker and let it heat up for at least 5 minutes. Mix the grated and drained baby marrow and potato together and give them a good squeeze. Add the egg, salt and pepper and combine. 

Make a flat cake the size of your palm, about half a centimeter in thickness by squeezing the mixture together. Add a little butter to the pan and fry the rosti until golden brown and a little crispy for about 10-15 minutes a side. Once these are done, cover them with foil to keep warm. Fry the eggs on the frying pan and when ready, serve on top of the rosti.

 

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.

BEEF BURGERS WITH QUICK CARAMALISED ONIONS

BEEF BURGERS WITH QUICK CARAMALISED ONIONS

INGREDIENTS:

{SERVES 4}

[For the burger patties] 

600g beef mince, preferably not lean 1 onion, finely diced 

2 cloves fresh garlic, crushed 

2 t mixed herbs 

1 egg 

1 T olive oil 

1 T Worcestershire sauce 

1 T Dijon mustard 

Salt and pepper to taste

Fresh tomato 

Butter lettuce 

Gherkins 

4 fresh bread rolls

 

[Quick caramelised onions] 

2 onions, thinly sliced 

30g butter 

2 T brown sugar

2 T vinegar

[Burger basting sauce] 

1 cup your favourite bbq sauce 

1 T brown sugar 

1 T vinegar 

2 T Worcester sauce 

2 t Tabasco

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.

 

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

[Burger]

Combine all of the ingredients for the patties to form a fragrant mince for the burgers. Divide into 4 equal parts (or 6 for smaller size patties) and shape burgers to your liking. Mix all the basting sauce ingredients in a bowl and set aside.

[Onions]

Melt butter and fry onions with the Dome Cover on for approximately 5 minutes until translucent. Add the sugar and vinegar and simmer to reduce for another 10 – 15 minutes. Remove the Frying Pan and replace with the Griddle attachment. Place the Dome Cover back on and allow 5 minutes for the Griddle to heat up. Oil the Griddle and place burger patties on.

Flip burgers and baste with the sauce – grill about 5 minutes a side for medium. Remove from the Griddle when cooked and baste the other side. Serve your burger just the way you like it! 

 

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.

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.

 

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.

 

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.