Set up your Smoker with the Cold Smoker Adaptor and ensure cabinet temperature remains below 38°C (100°F)
Smoke gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
Heat the vegetable stock in a small pot and keep warm
In a shallow and wide pan/pot, heat olive oil
Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
Add rice to pan, until rice also becomes slightly translucent in appearance
Pour in wine and allow to evaporate
Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
Finish risotto by stirring in butter and grated smoked gouda
Stir in sage leaves and season with salt & pepper to taste
Recipe
Compliments Lena Clayton and Bradley Smoker
500g or about 1 pound dry Pasta (rotini, fusili, penne, etc.)
¼ cup Butter
¼ cup Flour
2 cups Milk
1 tsp Salt
½ tsp ground Black Pepper
1½ cups grated Smoked Cheddar Cheese
1 cup grated Smoked Gouda Cheese
3 cups chopped Broccoli, cooked
2 cups cooked Ham, cubed
Directions
Cook the pasta
according to packaged instructions. Drain, rinse, and set aside.
In a saucepan, on
medium heat, melt the ¼ cup of butter. Whisk in the flour until smooth.
This creates a roux. Continue to whisk it for a minute.
While whisking,
slowly pour in the milk. Once smooth add 1 cup of the smoked cheddar cheese,
and 1 cup of the smoked Gouda cheese. Stir until smooth.
In a large bowl, mix
the pasta, cheese sauce, cooked broccoli, and cubed ham until all the noodles
are covered in some sauce and the ham and broccoli are evenly distributed.
Spread the mixture in a casserole dish.
Sprinkle the
remaining ½ cup of smoked cheddar cheese on top.
6 young Zucchinis, sliced length ways about 3mm
thick.
1 wheel Feta
6 Mint leaves, chopped
Olive oil
Zest of ½ a Lemon
Salt & Black Pepper
Directions
Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Griddle onto the Cobb Cooker and let it heat up for at least 5 minutes.
Brush the slices of French loaf and the zucchini slices with olive oil and season with salt and pepper.
Cook the bread first, turning once – about 3-5 minutes a side until golden brown. Then place the zucchinis onto the Griddle for about 5 minutes a side, making sure to turn only once as you want those lovely griddle lines on them.
Crumble the feta into a bowl. Add the lemon zest and chopped mint with lots of black pepper.
Build your bruschettas by layering the zucchini with the feta mixture. Garnish with mint and serve.
These are really tasty, fresh and fun starters or snacks.
8 thin slices Swiss, Muenster, Colby or Cheddar
cheese
1/4 cup basil pesto
Directions
Prepare the Cobb Cooker with the Griddle accessory heat for 7 minutes with the dome cover on.
On a piece of bread place a slice of cheese (so that most of the bread is covered) followed by a tablespoon of pesto and a final piece of cheese.
Top with another slice of bread
Butter the top of the bread spreading more thickly around the edges and less in the centre. This will prevent the edges from burning before the centre is crisp
Repeat with remaining ingredients
Place the bread, butter-side down onto the heated griddle, and butter the top slice of bread in the same way.
Replace the dome lid
Bake for another 3-4 minutes and flip these sandwiches
Set up your Cobb Cooker and light a Cobblestone, once it is grey place the Frying Pan in place. (Don’t forget to use an oil-based spray on the frying pan to prevent sticking)
Put the dome over the top and leave to heat for 5 minutes.
Crack 4 eggs into a bowl and begin to whisk. Add half of the chives and add a pinch of salt (optional) and pepper. Whisk ingredients together until combined.
Pour egg mixture into the hot frying pan. Make sure that the entire bottom of the pan is covered with the egg. Put the dome lid on and check up every couple of minutes to make sure it does not cook all the way through.
When the sides start to cook through and the middle is still slightly runny, add half of the sliced mushrooms, tomatoes and cheese to one half of the mixture then close the Dome Lid again
Cook the omelette for another 10-20 seconds or so making sure to check that it’s not burnt on the bottom, and then carefully, with your spatula, lift the other side of the omelette and fold it to cover the mushrooms tomatoes and cheese.
Slide the omelette onto a nice, clean plate.
Repeat above steps for the remaining eggs and the rest of the ingredients.