- 2kg Boneless Lamb Leg Roast
- Salt & Pepper
- 2 Tbsp fresh Rosemary
- 2 Cloves Garlic
- 10-15 small Potatoes – peeled
- 1 Cup Oil
- ½ Cup Soy Sauce
- 1 Cup dry Red Wine
- 4 Cloves Garlic – crushed
- Small handful of fresh Rosemary
- ½ tsp Salt and Pepper
Mix all the ingredients for the marinade and blend well, either in a blender or whisk together.
Use a pestle and mortar to squash the rosemary and salt, then add the garlic and crush together with the Rosemary.
Make small incisions in the lamb roast and push the herb mixture into these gaps.
Place the meat into a shallow dish, pour over the marinade and refrigerate for at least 2 hours, turning several times.
Prepare your COBB Cooker and light the Cobblestone.
Once the Cobblestone is grey in colour arrange 10-15 small potatoes around the moat, sprinkle with salt and rosemary (the drippings off the roast will create very delicious roast potatoes)
Fit the grill grid and roast rack onto the Cobb and place the marinated Lamb on the Roast Rack and cover with the hood lid. Leave to roast and try to not lift the lid too often, as this will lengthen the cooking time.
After an hour or more, using a COBB probe thermometer or a digital thermometer, check the internal temperature until it has reached your desired doneness. Replace the dome lid quickly so it doesn’t slow the cooking down too much.
Medium Rare is between 55-60ºC, and Medium is between 60-65ºC
Cover and rest for 10-15 minutes before serving.
Remove the potatoes from the moat and place into a serving dish.
For more COBB recipes and inspiration visit our website www.thecobb.co.nz and follow our COBB New Zealand Facebook Page.
1 ½ Kg Whole Carrots
1 Kg Streaky Bacon
½ Cup Bradley Smoker Maple Syrup
Salt and Pepper
- Set up your COBB and light the Cobblestone. Once the Cobblestone is grey, put the griddle in place.
- Thoroughly scrub and peel each carrot. Wrap each carrot in a piece of bacon, overlapping the ends so they are secured. Sprinkle each carrot with salt and pepper.
- Place the wrapped carrots on the griddle. Close the dome lid and cook for 20-25 minutes or until the bacon is golden and crisp.
- During the last 5 minutes of grilling, brush the carrots with the maple syrup. Grill until the syrup starts to bubble, remove from the COBB and serve.
For more information and delicious ideas visit our COBB New Zealand Facebook Page
- ½ Red Onion – finely diced
- 1 Clove Garlic – crushed
- ½ tsp Smoked Paprika
- 2tsp Thyme – finely chopped
- 50g Olives – pitted and finely chopped
- 50g Panko Breadcrumbs
- 50g Feta Cheese
- 50g Smoked Cheese (Cold smoke in your Bradley Smoker for 3-4 hours using Apple, Cherry or Premium Beer bisquettes, and refrigerate. Vac & Seal into packs and leave in the fridge for as long as you can resist it – the longer you leave it, the better the flavour – we like to leave it for a month before using it, after taste testing some soon after its smoked and refrigerated)
- Salt & Pepper
- 70g Rocket
- 10 White or 6 Portabello Mushrooms
- 1 Tbsp Olive Oil
Set up your COBB Cooker and light the Cobblestone.
Into a bowl add finely chopped stalks and gills, removed from each mushroom. Add the red onion, thyme, paprika, olives, garlic, salt & pepper, ½ tsp olive oil, panko breadcrumbs, crumbled Feta and finely grated smoked cheese. Mix until well combined.
Arrange the mushrooms onto the COBB Frying Pan and fill each one with the filling mixture, and drizzle with a little olive oil.
Using the Lifting Fork, place the Fry pan on the hot COBB. For extra smoky flavour place a Bradley Smoker wood bisquette, or a water soaked wood chunk on the hot Cobblestone. Cover with the dome lid and cook for about 20-25 minutes, until the tops are golden. Remove Fry pan using the Lifting Fork.
Arrange Rocket on a platter and serve with the mushrooms on top.
Visit our COBB New Zealand and Bradley Smoker Facebook pages for more inspiration and ideas!
Buttery and flaky scones that melt in your mouth. These scones have lots of fresh strawberries that are fresh and fruity when eaten right out of the oven. The perfect Summer breakfast!
- 2 ¼ Cups Flour
- 1/3 Cup Sugar
- 3 tsp Baking Powder
- 1/3 tsp Salt
- 115g cold Butter, cubed
- 1 ½ Cups fresh Strawberries, chopped
- ¾ Cup Milk
- 1 Egg
- ½ Cup Icing Sugar
- 2 Tbsp Milk
- Light your Cobb, and leave for several minutes until the Cobblestone is grey.
- Set the Fenced Roast Rack on top of the grill grid or use a COBB Pizza Stone and close the dome lid.
- In a bowl, whisk together the flour, sugar, baking powder and salt.
- Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Or rub the butter into the flour using your fingertips. Continue until a crumbly consistency is produced. Stir in the chopped strawberries.
- In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
- Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 20cm disc. Cut into 8 equal wedges.
- Place wedges on the roast rack lined with baking paper, or on top of the pizza stone (sprinkled with a little flour).
- Cover with the hood lid and bake for about 18-20 minutes. The scones should be just starting to brown on top. If using the roast rack it may be necessary to flip the scones over after 10 minutes.
- Remove from the Cobb and let cool slightly.
- Make the drizzle by mixing the icing sugar with the milk until dissolved. Drizzle over all the scones.
Follow our COBB New Zealand Facebook page and visit www.thecobb.co.nz for more information
- 1 ½ kg beef short ribs , cut in 2cm slices across the bones
- 2/3 cup soy sauce
- 2/3 cup brown sugar
- 1/3 cup rice wine
- 1/3 cup water
- 2 garlic cloves , minced
- 1 tsp sriracha sauce
- 2 tsp sesame oil
- sliced spring onions , for garnish
- toasted sesame seeds , for garnish
- Make the marinade by mixing together the soy sauce, brown sugar, rice wine, water, garlic, sriracha sauce and sesame oil. Pour the marinade over the short ribs, in a large bowl and toss so the meat is coated all over. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours.
- Set up your COBB and light the Cobblestone, allow to turn grey before placing the grill plate or griddle for cooking.
- Using tongs lift the ribs out of the marinade and let it drip off. Place the ribs on the grill and cook to desired doneness, flipping after 3-5 minutes or so.
- Remove from the grill and sprinkle the sesame seeds and sliced green onions on the ribs. Serve with kimchi.
Visit our COBB New Zealand Facebook Page or www.thecobb.co.nz website for more information on COBB Portable Cookers – Grill, Roast, Smoke, Boil, Bake anything, anytime!
Recipe by Steve Cylka
- 1 beef tenderloin
- ½ Cup Sesame Oil
- ½ Cup Vegetable Oil
- 2/3 Cup Soy sauce
- ½ Cup Sugar
- 10 Garlic cloves , minced
- 4 Tbsp grated Ginger
- 1 tsp dried Chili flakes
- 3 Tbsp Sesame seeds (White & Black)
- 8 Spring Onions, sliced
- Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
- Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
- Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
- Soak skewers for at least 15 minutes before adding the meat.
- Light your COBB and allow CobbleStone to turn grey before putting the grill plate in place.
- When ready to grill, place the meat on the skewers.
- Grill either on the grill plate or on the roast rack for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
- Place on a serving platter. Sprinkle with sesame seeds and green onions.
Follow our COBB New Zealand Facebook Page and Visit our COBB New Zealand website for more product information www.thecobb.co.nz
- 3 Chicken Breasts (boneless and skinless)
- 3 Tbsp Cooking Oil
- 1½ Cups Panko Bread Crumbs
- 4 Cups Broccoli (separated into florets)
- 1 Red Capsicum (cored and sliced)
- 1 Orange or Yellow Capsicum (cored and sliced)
- 2 Cups Mushrooms (halved)
- ½ Cup Water
- 3 Tbsp Butter
- 3 Tbsp Flour
- 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
- ½ Cup Parmesan Cheese grated
- 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 packet of your favourite Pasta (cooked according to directions on package)
- Set up your COBB and light a CobbleStone. Wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your BBQ briquettes in the COBB’s fire grid.
- Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
- Dredge the chicken cutlets in panko bread crumbs.
- Heat oil in the COBB Frying Dish/Wok over medium heat (place on top of Roast Rack to cook at a lower temperature). Place the breaded chicken cutlets in the frying dish and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
- Remove the chicken cutlets from the frying dish, for now, and place on a plate. Add the vegetables to the frying dish and pour in the water. Cover with the hood lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the frying dish. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
- Remove the vegetables, for now, from the frying dish and place in a large bowl. Melt the butter in the frying dish and whisk in the flour to create a roux. Remove from the COBB and slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Return frying dish to the roast rack and let simmer for 3-4 minutes, stirring slowly.
- Add the vegetables and chicken back to the frying dish and gently stir to coat in the sauce.
- Serve over your favourite cooked pasta
Check out our website http://www.thecobb.co.nz and our Cobb New Zealand Facebook Page for more inspiration!
- 250g minced lean Beef
- 250g minced Pork
- 1 medium onion, finely diced
- ¼ Cup breadcrumbs
- 1 tsp garlic powder
- 2 Tbsp tomato paste
- 1 large egg, beaten
Sour Cream Mashed Potatoes:
- 1kg starchy potatoes (e.g. Agria), scrubbed and diced
- 1 Cup milk
- 3 Tbsp butter
- 2/3 Cup sour cream
- ½ Cup Cheddar or Tasty Cheese, grated
- Kosher salt, to taste
- 5 strips bacon, chopped and cooked
- Diced tomato
- Thinly sliced spring onion
- Thinly sliced chives
- Prepare your COBB and allow Cobblestone to turn grey. Put the grill plate and roast rack in place and cover with the dome lid.
- In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Place pie dish on the roast rack and replace dome lid. Cook for 25-30 mins (or until cooked).
- Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
- Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
- Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
- Remove the Meaty Crust from your COBB and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the COBB and cover with the dome lid for another 15 to 20 minutes, until the cheese is melted and begins to crisp.
- Top with diced tomatoes, bacon, scallions and chives to serve.
- 4 Tbsp Butter
- 250 grams Mushrooms, sliced
- 4 cloves Garlic, minced
- 2 tablespoons fresh Parsley chopped
- Salt and Pepper, to taste
- 4 Chicken Breasts, skinless and boneless
- Salt and Pepper, to season
- 1 tsp Onion powder
- 1 tsp dried Parsley
- 8 slices Mozzarella or Edam/Colby cheese
- ¼ Cup fresh grated Parmesan cheese
Garlic Parmesan Cream Sauce:
- 1 Tbsp Olive Oil
- 2 large cloves Garlic minced or finely chopped
- 1 Tbsp Dijon Mustard
- ¾ Cup Milk mixed with ¾ Cup Cream (half and half), or use reduced fat cream or evaporated milk
- ½ Cup finely grated fresh Parmesan cheese
- Salt and pepper, to your tastes
- ½ tsp Cornflour mixed with 2 tsp of water (to thicken the sauce)
- 2 Tbsp fresh chopped Parsley
- Set up the COBB and light your Cobblestone or BBQ Charcoal
- Melt butter in the Cobb Frying Dish/Wok placed on top of the Grillplate (this enables a slightly lower cooking temperature). Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
- Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
- Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese into each breast pocket.
- Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
- Heat the COBB Frying Dish the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan with the Hood Lid and continue cooking for a further 20 minutes, or until completely cooked through the middle and no longer pink (74C degrees).
- Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
- To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.
- Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Lift the Frying Dish and place the Roast Rack on the grill plate, and sit the Frying Dish on top. (This allows you to cook at a reduced heat.) Add the mustard and half and half (or cream).
- Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornflour/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.
For the Chicken:
- 280g Fresh Baby Spinach leaves, divided
- 1 250g tub Ricotta Cheese
- ¼ Cup grated Parmesan
- 1 Garlic Clove, minced
- ¼ tsp Nutmeg
- ½ tsp Salt
- Pinch freshly ground Black Pepper
- 6 Chicken Breasts
- 12 slices Prosciutto or Bacon
- 4 Tbsp Olive Oil
For the Sauce:
- 1 punnet Cherry Tomatoes
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Onion, finely chopped
- 1 Garlic Clove, minced
- 1 Tbsp Flour
- ¼ tsp Salt
- 1 Cup Milk
- 2 Tbsp Red or White Wine
- Set up and light your COBB, wait until the Cobblestone turns grey and place the Frying Dish/Wok on the top.
- In the frying dish, wilt three-fourths of the spinach, reserving about a handful. Transfer to a sieve to drain and cool. Remove the frying dish, replace with grill plate and roast rack, then close the dome lid.
- In a large bowl, combine ricotta, Parmesan, garlic, salt, pepper and nutmeg. Fold in cooked spinach.
- On a flat surface, cut chicken breasts in half, but not all the way through, opening them up like a book. Season the chicken with salt and pepper. Fill each with about 2 tablespoons of the cheese and spinach mixture. Fold the breasts back together and wrap them in Prosciutto or Bacon to close them. Brush the chicken parcels all over with olive oil, arrange on the roast rack and bake in your COBB for 18 to 20 minutes with the dome lid in place.
- Remove the Chicken from the COBB and put aside while you cook the sauce.
- For the Sauce – In the frying dish, cook tomatoes in olive oil until blistered. Remove and set aside. Add onions and saute in butter for about 3 minutes. Add garlic and cook for 1 minute more. Gradually add flour and salt and stir in milk and wine until combined. Heat until bubbling, then reduce heat and simmer for 2 minutes until thickened. Add remaining spinach and wilt. Add chicken, return tomatoes to the pan and serve.
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