Prepare the Cobb with Cobblestones and heat for 5 minutes with the lid on.
Rinse the fillets with cool water and pat dry with paper towels.
Spray one side of the lime slices with canola oil and arrange them in on the Roasting Rack to form a bed for fillets.
Lay the fillets on top of the lime slices and baste with the melted Butter and generous pinch of smoked paprika.
Cover with the Cobb lid and cook for approx 10 minutes, checking to ensure they don’t overcook. Fish is ready when it is opaque in colour and firm to the touch.
Using a spatula/slice, slide under limes and lift fish and limes onto a serving plate.
Garnish with Parsley or Coriander and enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Char-Broil
Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Grill Grid on the Cobb and close the lid to heat up for 10 minutes.
Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
Place the steaks on the hot grill grid and do not move (you want the grill lines) for 10 minutes.
Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
Let the steaks rest for at least 5 minutes.
Sauce:
As soon as you’ve removed the steaks, remove the grill grid and replace with the Deep Dish Pan. Close the lid and let it heat up for 5-10 minutes.
Remove the lid and add a big knob of butter and a good glug of olive oil, let the butter melt and mix it together.
Add the crushed garlic clove and the mushrooms. Do not keep mixing, let the mushrooms caramelise on one side and then turn them carefully. After about 15 minutes, they should be browning nicely. (You can also use any mushrooms really ie: porcini, brown, button, shiitake etc).
Add the cream, lots of freshly ground pepper and pull some thyme leaves (about a tablespoon) over the pan.
Let it simmer for 10 minutes.
By this time the steaks are perfectly well rested and you can add them to the pan to heat up for a minute or 2, or just serve the warm sauce over them.
1 large packet of Baby
Spinach or fresh Spinach with veins removed
2 Garlic cloves
1 Onion
Olive oil and Butter
Salt and Pepper
Directions
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Chop the onion finely and crush the garlic.
Place the Deep Dish Pan onto the Cobb and close the lid for 5-10 minutes.
Add a good glug of oil and about a tablespoon of butter, let the butter melt and add the chopped onion. Close the lid and let it cook for 5 minutes with the lid closed and then remove the lid.
Sauté the onions until they start to soften and then add the garlic, stir and let the mixture caramelise – about 20 minutes.
When the onions are ready, add the spinach and season with salt and pepper.
Place the lid on for 2 minutes and then remove – the spinach will have wilted almost completely.
Stir it all together for a minute or 2 and it’s ready (you can add a further knob of butter for a bit of extra richness).
Lay the fish on pieces of foil (enough to totally wrap the fish). Make 3 shallow cuts in the thickest part of each side of the fish.
Place Butter, Parsley and Lemon slices in the cavities of each fish, with a little bit of butter and parsley kept aside to put on top of each fish.
Season with Salt and Pepper to taste.
Wrap the fish completely in the foil to seal.
Prepare Cobb Cooker, light a Cobblestone and place the fish parcel on Cobb Grill, cover and cook approx. 20 mins. Cooking time depends on size of the fish, you may need to check from 15mins onwards to avoid overcooking.
Serve with salad and steamed baby potatoes with parsley and lemon wedges.
Place the mince, onion, garlic, Worcester sauce and herbs into a bowl and mix together with 2 T olive oil. Season well with salt and pepper.
Roll them into small meatballs.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Deep Frying Dish on to the Cobb and close the dome lid, wait for 5-10 minutes for it to heat up nicely.
Remove the dome lid and add a glug of oil. Place the meatballs in the pan and brown them evenly making sure not to overcrowd them.
Remove the meatballs and set aside.
Then add the tomato tins, chilli (optional) and the sugar, along with a good splash of your choice of wine (the wine is optional).
Give it a good stir and close the lid for 10 minutes. Then remove the dome lid and add the meatballs. Let it simmer, stirring occasionally for another 10 minutes (dome lid off) and season to taste.
Enjoy this with some fresh crusty bread to mop up the sauce – a great one for the whole family.
Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
Trim the mushroom stems to the same height as the brown fins.
Mix the crushed garlic into the softened butter and brush the outside of the mushrooms and spread generously on top of the mushrooms. Add black pepper to taste.
Mix together the cream cheese, coriander and half the bacon.
Spread a generous dollop of cream cheese mixture carefully over the whole mushroom to cover it.
Top with rest of the crispy bacon and some crumbled blue cheese (optional).
Cook on the COBB Roast Rack with the dome lid on for about 10-15 minutes.
Whisk together the eggs, milk, vanilla, flour, and salt until just blended and set aside
Melt 2 tablespoons of butter in the Deep Frying Dish and add the apples and saute, turning when required until tender.
Once the apples are cooked sprinkle them with the brown sugar, lemon juice and cinnamon. Stir to make sure evenly combined and remove from heat and drain half the liquid from the apples. Try to ensure even distribution in the Deep Frying Pan of the apples.
Place the Deep Frying Dish back over the Cobble Stone.
Pour the batter prepared earlier over the warm apples.
Put the Dome over the Deep Frying Pan and bake until puffed and golden brown. This should take 20 – 25 minutes.
Serve with a dusting of castor sugar and a dollop of double thick cream.
