Smoke the strawberries and rhubarb for 45 minutes. Remove from smoker.
Dump the strawberries and rhubarb into a 13 x 9 baking dish. Sprinkle white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
Preheat the oven to 175°C (350°F).
In a large bowl, mix together the butter, sugar, flour and rolled oats until crumbly. Spread crumb mixture evenly on top of the fruit.
Bake the crumble for 45 minutes. The fruit mixture should be bubbly along the sides.
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.
To make the bread dough, sift the flour and salt into a bowl. Rub in the olive oil.
Mix the yeast into the flour and make a well in the centre. Add the sugar and enough water to make a sticky dough.
Knead the dough for at least 10 minutes until smooth and no longer sticky. Place in a greased bowl cover with a damp cloth and leave in a warm place until it has doubled in bulk, (about 1 hour).
Knock back the dough and knead again briefly to make sure all the air has been knocked out.
Shape the dough into flat circles about the size of your palm, and fill with sun-dried tomatoes, a generous sprinkling of Pecorino and a few sprigs of chopped rosemary leaves. Season with salt and black pepper. Bring all the sides together and make a sealed ball so that the filling doesn’t ooze out while the bread cooks.
Place the stuffed ‘bread rolls’ into greased pots (grease with a little butter on all sides and the base) or individual tins and cover with a damp cloth. Making sure the pots are not more than about half to three quarters full with dough or they will be too big. Cover and allow to prove for a second time for 20 minutes. Brush the tops with egg wash. Egg wash is just 1 egg whisked well.
While the bread is proving for the second time, light a Cobble Stone and wait a few minutes until it has turned grey.
Place the Grill Grid, the Fenced Roast Rack, onto the Cobb Cooker.
Arrange the baby pots on the Fenced Roast Rack and bake for about 20-30 minutes or until golden and delicious. You can also make 1 large loaf in a loaf tin and that will cook for about an hour.
Serve this cheesy pull a-part bread as a decadent side to any dish on your bbq.
Pele is the Hawaiian goddess of fire, known for her passion. Mythology tells us that she controls the lava that flows from the island of Hawaii. This is a smoky twist on the classic dessert, and is a perfect way to end off any meal!
110g Dark Chocolate, chopped
½ cup Butter, cubed (keep some extra butter for greasing)
1 cup Sugar
2 Egg Whites
4 Egg Yolks
1 tsp Vanilla Extract
A pinch to ½ tsp Cayenne Pepper (optional, if you want to add a little spice to your treat!)
¼ cup and 1 tbsp all-purpose Flour
Bradley Flavour Bisquettes – Premium Chili Cumin or Maple
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
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.