Holding your knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
Set the Smoker to 250°F (121°C) using Bradley Flavour Bisquettes of choice (Oak, Maple, or Hickory work great).
Smoke the chicken until they reach an internal temperature of 165°F (74°C).
Ok, so we’ve had the big meat fest, time to
lighten up – and this warm winter salad of smoked butternut squash and feta
cheese is just the job …
Smoking the squash & feta cheese
First prepare a medium butternut squash by
peeling, halving, removing the seeds and fibres (by scooping with a spoon), and
then cutting into 2cm cubes. Leave the feta in a block but patted it dry with
kitchen towel.
Cherry Bisquettes
Cold Smoke Adaptor
How smoky you want the cheese and squash to be is entirely up to you, if you want a light smokiness you can do this by placing all on a tray in the Bradley Smoker and Cold-Smoking them with Cherry Bisquettes for 40 minutes. Test the flavour by breaking off a small piece of cheese. Leave longer if you want the flavour to be more pronounced.
Smoked Butternut Squash & Feta Salad
It is best to serve the smoked butternut squash
warm, and if you’re toasting the seeds yourself you can add them to the plate
direct from the skillet too. The mixed seeds add a delightful nutty crunch to
the salad – but you might also like to add crispy bacon too!
Ingredients –
serves 4
diced, smoked Butternut Squash (see above)
Olive Oil for roasting
150g smoked Feta Cheese
50g Wild Rocket Leaves
50g toasted mixed Seeds
2tbsp light Olive Oil
2tsp Balsamic Vinegar
Salt, Pepper
Directions
Preheat
the oven to 220°C
Toss the
diced, smoked squash in enough olive oil to lightly coat it and season
liberally with salt and pepper. Spread over a baking tray and transfer to the
oven to roast for 20 minutes, or until it is tinged with colour and is tender
when probed with the tip of a small, sharp knife.
Remove
from the oven and toss the diced squash in a large bowl together with the light
olive oil and balsamic to dress it. Add the rocket leaves and turn briefly with
your fingers. Divide between 4 plates. Crumble pieces of smoked feta over the
squash and sprinkle with toasted seeds. Serve immediately with warm, crusty
bread.
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.
In a small bowl, mix together the ground beef, oregano, salt, garlic powder, and onion powder until thoroughly combined.
In a bowl, mix together the grated mozzarella, pepperoni and green olives.
Grab a small handful of the meat mixture and form a meatball that is about 1½ inches in size. Make a small indentation in the middle with your thumb. Put some of the cheese, pepperoni, and olive mixture into the indentation and fold the meat around the cheese mixture so that it is covered.
Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoker racks. Do this with the remaining meat and cheese.
Place the smoking racks in the Bradley Smoker. Smoke the meatballs until they reach an internal temperature of 165°F (74°C), about 2½ hours.
Drizzle some of the pizza sauce on top of the meatballs and serve hot!
Light the Cobblestone in your Cobb Cooker and once it is grey, place the Cobb 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.
Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn and toss to combine the vegetables. Stir in the egg, yogurt, salt, and pepper until well blended.
In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the Cheddar, to the vegetables, and stir until well blended.
Heat 1 tablespoon oil in Cobb Pan. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel–lined plate. If needed, add more oil to the pan as you cook.
If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temperature. They can be refrigerated in a sealed container up to three days.
Thick slices of French-Toast friendly Bread (French, Italian, challah or whatever your favorite bread for French toast is, just so long as you can cut thick slices)
Cream Cheese frosting or cream cheese softened to room temperature and mixed with a bit of vanilla extract, powdered sugar and milk (if needed), to taste
Thinly sliced Bananas
Eggs (about 1 egg per every 2 slices)
Dash of Milk
Dash of Vanilla Extract (more dashes for more eggs)
Directions
Light the Cobblestone in your Cobb Cooker and 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.
Whisk together eggs, milk and vanilla extract and set aside.
Cutting halfway down the slice, cut a pocket into each thick slice of bread. As you pull the knife through the final time, when the tip enters the slice, angle it down so that you can make the pocket a little deeper inside the slice without cutting the edges of the pocket any further down than half way.
Spread a thick-ish layer of cream cheese frosting or sweetened cream cheese inside the pocket, then add a layer of bananas.
Dip stuffed slices as usual in the egg mixture and cook over medium heat on the stove until both sides are golden brown. Serve with butter and a sprinkle of powdered sugar. (You will not need any other sweeteners!)
Place the pecans in a dry frying pan and roast, as they start to brown slightly, add the honey and toss for 1 minute. Remove and place on a plate.
Directions
Light a cobblestone in your Cobb and wait a few minutes until it has turned grey.
Place the Grill Grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
Continue with the rest of the pizzas.
Chefs tip: These are such an easy way
to make a lovely thin-base pizza. Place on any toppings, the world is your
pizza! They are a great snack starter or you can let your guests build
their own.
