Category Archives: Poultry

COBB Chicken Cutlets with Vegetables in Dill Cream Sauce

INGREDIENTS 

  • 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)

 

INSTRUCTIONS

  1. 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.
  2. 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.
  3. Dredge the chicken cutlets in panko bread crumbs.
  4. 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.
  5. 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.
  6. 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.
  7. Add the vegetables and chicken back to the frying dish and gently stir to coat in the sauce.
  8. 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!

 

COBB Garlic Mushroom Stuffed Chicken Breast

Ingredients

  • Mushrooms:
  • 4 Tbsp Butter
  • 250 grams Mushrooms, sliced
  • 4 cloves Garlic, minced
  • 2 tablespoons fresh Parsley chopped
  • Salt and Pepper, to taste

 

Chicken:

  • 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

Instructions

Chicken:

  1. Set up the COBB and light your Cobblestone or BBQ Charcoal
  2. 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.
  3. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
  4. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese into each breast pocket.
  5. 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.
  6. 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).
  7. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
  8. To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.

 

Sauce:

  1. 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).
  2. 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).
  3. Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

COBB Chicken Florentine Wrapped in Prosciutto

INGREDIENTS

 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

 

INSTRUCTIONS

  1. Set up and light your COBB, wait until the Cobblestone turns grey and place the Frying Dish/Wok on the top.
  2. 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.
  3. In a large bowl, combine ricotta, Parmesan, garlic, salt, pepper and nutmeg. Fold in cooked spinach.
  4. 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.
  5. Remove the Chicken from the COBB and put aside while you cook the sauce.
  6. 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.

Follow our Facebook Page for more recipes and ideas

COBB Yoghurt Roast Chicken

Servings – 2 – 3   

INGREDIENTS

Chicken Drumsticks 6-8 (skinless)
Black pepper – to taste
Salt – to taste
Lemon juice – to taste
Plain Yoghurt – 1 ½ Cups
Garlic – 2-3 cloves
Coriander leaf – 1 tablespoon
Lemon zest – ½ teaspoon
Chilli flakes – 1 teaspoon
Lemon juice – 1 tablespoon
Mixed herbs – 1 teaspoon
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Olive oil – 1 teaspoon
Olive oil – for brushing

PREPARATION

1. Score the drumsticks with a sharp knife (2 or 3 cuts ½ cm deep per side).

2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well.

3. Marinate 10 – 15 minutes.

4. In a mixing bowl, add yoghurt, crushed garlic cloves, coriander, lemon zest, chilli flakes, lemon juice, mixed herbs, salt, and black pepper.  Mix well.

5. Add the chicken drumsticks, 1 teaspoon olive oil and combine coating the chicken.

6. Marinate for 3 hours.

7. Prepare your Cobb and light the Cobblestone or charcoal briquettes, allow to turn grey.

8. Place the chicken legs on the grill plate or on the roast rack and brush the leftover marinade on them. Spray with some more olive oil.

9. Cook on your Cobb with the hood on for 30 minutes (or until the internal temperature of chicken reaches 74C degrees).

10. Serve hot

Visit our COBB New Zealand Website  or check out our COBB New Zealand  Facebook Page for more ideas!

Bradley Smoky Chicken Cutlets with Vegetables in Dill Cream Sauce

Ingredients 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets0
  • 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)
  • Maple or New Premium Beer Bisquettes  

Instructions

  1. Turn on your Bradley Smoker to smoke only, and load Maple or the NEW Premium Beer Bisquettes (keep oven side turned off as we only want to infuse smoky flavour, not cook the chicken)
  2. 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.
  3. Place the cutlets on smoker racks and cold smoke (smoke only with no heat) for 20-40 minutes (20 minutes for slightly smoky and 40 minutes for more distinct smoky flavour).
  4. Remove from smoker and brush with a little oil to moisten the surfaces, dredge chicken cutlets in panko bread crumbs.
  5. Heat oil in a skillet over medium heat. Place the breaded chicken cutlets in the skillet 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.
  6. Remove the chicken cutlets from the skillet, for now, and place on a plate. Add the vegetables to the skillet and pour in the water. Cover with a 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 skillet. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  7. Remove the vegetables, for now, from the skillet and place in a large bowl. Melt the butter in the skillet and whisk in the flour to create a roux. Slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Lower heat and let simmer for 3-4 minutes.
  8. Add the vegetables and chicken back to the skillet and gently stir to coat in the sauce.
  9. Serve over your favourite cooked pasta

 

COBB’s Avocado Smoked Chicken Salad

This Avocado Chicken Salad recipe is a keeper!

SALAD INGREDIENTS

  • 2 large chicken breasts
  • 3 medium or 2 large avocados
  • 1 cup corn (from 1 cooked cob)
  • 200g Bacon, cooked and chopped
  • ¼ cup Chives or spring onion, chopped
  • 2 Tbsp chopped Dill
  • 2 hard boiled eggs, cut in halves or quarters
  • 3-4 slices mango or seeds of ½ pomegranate (optional)

LEMON DRESSING

  • 3 Tbsp fresh lemon juice
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt, or to taste
  • ⅛ tsp black pepper

INSTRUCTIONS:

  1. Start your COBB Cooker by lighting a Cobblestone and allow to turn grey before placing a Bradley Smoker Maple bisquette on the hot cobblestone. Put the hotplate and roasting rack in place.  Season the chicken breasts with salt and pepper.  Hot Smoke in your COBB Premier with the Dome Lid on, for 1 ½ – 2 hours or when the internal temperature of the chicken reaches 74C degrees.  Cool, then dice or shred the cooked chicken breasts and place into a large mixing bowl.
  2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
  3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped spring onion, chopped bacon, and 2 Tbsp fresh Dill.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg, and sliced Mango or Pomegranate (if desired)

Original recipe by Natashaskitchen.com adapted by Cobb New Zealand

 

 

COBB Chicken Marinara Rolls

Serves 8

INGREDIENTS:

  • 4 chicken breasts
  • Marinara Sauce (or your favourite pasta sauce)
  • Fresh rocket
  • 8 floury Bap Rolls
  • Butter
  • 1 lemon

DIRECTIONS:

  1. Place the chicken breasts into marinara sauce – you can use any bought sauce that you like – and allow it to marinate for half an hour. You can marinate for longer if you have time (up to overnight if you wish).
  2. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your charcoal briquettes in the Cobb.
  3. Place the fenced roast rack on the Cobb and close the lid to heat up for 5 minutes.
  4. Place the breasts onto the grid and close the lid again.
  5. Cook for 10 minutes and then turn, closing the lid. Cook for another 10 minutes and open the lid.
  6. Cook for a further 5-10 minutes with the lid off and turn once.
  7. In the meantime, butter the rolls.
  8. Slice the hot chicken breast and arrange onto the open rolls, top with rocket, a nice squeeze of lemon and serve.
  9. Serve with a green salad.

For more information on COBB and more recipe ideas head over to our Facebook page or visit our website www.thecobb.co.nz

COBB Stuffed Roast Chicken

Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats.

Stuffing ingredients may simply be combined and used, or you may prefer to fry the onion first.

INGREDIENTS
1 x 1.5kg (size 14-16) Chicken
Olive Oil
Salt and freshly ground Black pepper

1 Cup Water, Wine or Chicken stock (optional)

STUFFING
1 Tbsp Olive Oil
1 medium Onion, chopped
100 g Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 Cup fresh white Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper

First make the stuffing. Heat oil, add the onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.

Combine the remaining ingredients in a bowl and add in the onion mixture. Use to stuff the chicken. Rub the chicken with oil, then sprinkle with seasonings.

Prepare your COBB by lighting the charcoal, and when it’s ready (grey in colour and no longer smoking), pour the liquid into the moat, fit the grill plate and roast rack, allow to heat covered with the dome lid for 2 minutes. Place chicken breast side down, replace the lid and cook for 1 ½ hours, turning after 50-60 minutes. Add some potatoes brushed with oil and seasoned with salt and pepper, and a sprig of fresh Rosemary beside the chicken.

Serve with your favourite sides

Serves 4-6

VARIATION
• Simply rub the chicken with a mixture of 4 teaspoons of Italian Olive Oil and 1 Tablespoon of Lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.

 

COBB Butterflied Chicken with Sweet Potato Crisps

Serves 4

INGREDIENTS
• 1 spatchcock chicken
• 2 T Cajun spice
• Olive oil
• 2 sweet potatoes
• Herb yoghurt dip
• Salt and black pepper
DIRECTIONS
1. To prepare your butterflied/spatchcock chicken turn it breast side down. Remove the spine by cutting along each side of the spine from the neck downward. Turn the chicken over and press down so it lays flat.
2. Pour over a good lug of olive oil and season with Cajun spice.
3. For the sweet potato crisps slice each potato thinly with a mandolin slicer or a knife.
4. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
5. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
6. Place your Chicken skin side down onto the Fenced Roast Rack and cover with the Dome Lid. Let the chicken cook like this for about 30 minutes until the skin is golden and crispy then turn over and cook for a further 20-30 minutes.
7. Remove the chicken and set aside to keep warm. Replace the Fenced Roast Rack with the Griddle.
8. Brush your sweet potato crisps with a little olive oil and place onto the Griddle. Cook for about 5-6 minutes on each side until cooked through and golden.
9. Serve your spicy spatchcock chicken with the sweet potato crisps and herb yoghurt dipping sauce.
HERB YOGHURT DIPPING SAUCE

Serves 4
INGREDIENTS
• 1 cup Greek yoghurt
• 1 T parsley, chopped
• 1 T coriander, chopped
• 1 T dill, chopped
• Zest of 1/2 lemon
• Squeeze of lemon juice
• Salt and black pepper

DIRECTIONS
1. Combine all ingredients and mix together. Season with a good pinch of salt and black pepper.
2. Serve as a deliciously light and herby sauce for meat, chicken or fish as well as over potatoes.

COBB Chicken Super Sub

Makes 6

INGREDIENTS
• 6 chicken breasts
• 1 punnet baby tomatoes
• 1 packet lettuce greens
• 1 jar bought Harissa paste
• 2 long French loaves
• Olive oil
• Freshly chopped red chillis (optional)
• Butter
• Salt & pepper

DIRECTIONS

1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
2. Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
3. Cut the chicken breasts in half, length ways (to make thinner fillets) and toss them in the whole jar of Harissa so they are all coated well.
4. Cut the loaves into 6 even pieces, cut them length ways almost all the way through and butter them.
5. Place the breasts onto the Frying Pan and cook for about 8-10 minutes a side, turning once. You will need to do 2 batches to make 6 subs.
6. When you have flipped them the first time, add the tomatoes to the Frying Pan to cook alongside the breasts. Add the chillis here too if you want to heat things up.
7. Line the loaves with the greens and when the chicken is ready, load them up with the chicken and tomatoes. Each sub gets 2 pieces of chicken (1 breast each cut into 2).
8. Enjoy!