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! 

 

The elements that make up Cobb

1. Dome: made with stainless steel and it has a heat-resistant handle. The holes in the Dome ensure even ventilation throughout the cooking process creating an oven effect.

2. Grill Grid: with an easy to clean Teflon® non-stick coating. Excess fat drains away through the holes and into the moat.

3. Fire Grid: A secured area for the Cobble Stone or loose briquettes.

4. Stainless steel moat: catches all excess fat. The moat can also be used for cooking vegetables.

5. Base: with anti-slip rubber feet, the base remains stable and cool to touch during use.

The Cobb is packaged complete with instruction manual. All parts are replaceable and are also available separately. Every component of the Cobb is dishwasher safe.

Should you have misplaced your instruction manual, please feel free to contact us and we will send you a copy.

PRODUCT RANGE

Cobb Pro
Cobb Supreme
Cobb Compact
Cobb Premier
Cobb Gas

 

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.

HUEVOS RANCHEROS

HUEVOS RANCHEROS

 

INGREDIENTS:

 

{SERVES 6}

6 eggs 

2 tins chopped tomatoes 

2 chillies, finely sliced 

2 cloves garlic, crushed 

1 onion, finely sliced 

2 red peppers, deseeded and finely sliced 

1 punnet baby tomatoes, sliced in half 

Olive oil for cooking

Salt and pepper

Bread or tortillas to serve

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. Add some olive oil and sauté the onions for 5 minutes with the Dome Cover closed. Then take the Dome Cover off and add the garlic, peppers and chillies and fry for a further 10 minutes. Add the tins of chopped tomatoes and  baby tomatoes and let it simmer together for another 10 minutes until somewhat reduced and thickened. Season with salt and black pepper. 

Make some wells in the mix and crack in 6 eggs – try to do this as quickly as possible so they can all cook for the same amount of time. Cook the eggs for about 5 -10 minutes depending on how you like them. Place the Griddle on the Cobb Cooker and cover for 2 minutes.

Butter your toast and toast on the Griddle for a few minutes. Serve with toast for a spicy break-fast or brunch.

 

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 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.