Category Archives: Cheese

Baking, Cheese, Cobb Cooker Recipes

Baby Pot Bread stuffed with Cheese

Makes 10 baby pots or 1 large loaf

Ingredients

  • 750g Flour
  • 15g Salt
  • 70ml Olive Oil
  • 10g instant Yeast
  • 5ml sugar/10ml Honey
  • 500ml tepid Water
  • 1 packet hydrated Sun-Dried Tomatoes
  • 100g Pecorino, grated (or any strong cheese)
  • Rosemary sprigs
  • 1 Egg

Directions:

  1. To make the bread dough, sift the flour and salt into a bowl. Rub in the olive oil.
  2. Mix the yeast into the flour and make a well in the centre. Add the sugar and enough water to make a sticky dough.
  3. 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).
  4. Knock back the dough and knead again briefly to make sure all the air has been knocked out.
  5. 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.
  6. 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.
  7. While the bread is proving for the second time, light a Cobble Stone and wait a few minutes until it has turned grey.
  8. Place the Grill Grid, the Fenced Roast Rack, onto the Cobb Cooker.
  9. 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.
  10. Serve this cheesy pull a-part bread as a decadent side to any dish on your bbq.
Beef, Cheese, Cobb Cooker Recipes

COBB Philly Cheesesteak Pizza

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Ingredients  

  • Pizza Dough(Recipe enough for 2 x 20cm pizza below)
  • 1 Tbspoil
  • 2Tbsp Flour
  • ¾ CupBBQ sauce
  • 1Sirloin steak, cooked and sliced into 1/4 inch slices
  • 1small Red Onion , thinly sliced
  • 1Red Capsicum, thinly sliced
  • 1cup Tasty cheese , grated
  • 1cup Mozzarella cheese , grated

 

Instructions

  1. Setup your COBB Cooker and light a Cobblestone, allow to turn grey in colour before putting the frypan in place.
  2. Add 1 tbsp of oil to the Cobb frypan and cook the sliced onion and pepper until they soften and caramelize and remove from pan. Cook steak to medium rare.  Rest for 5 minutes and slice.
  3. Place the COBB Pizza Stone on top of the Roast Rack and allow to heat for several minutes while you prepare your pizza. Cover with the dome lid.
  4. Flour your hands and work the pizza dough until it is a circle large enough to fit on the pizza stone.
  5. Spread the BBQ sauce on the pizza dough. Sprinkle half the tasty and half the mozzarella cheese evenly on top of the pizza. Spread the sliced steak, onions and peppers evenly on top of the cheese mixture. Top with remaining cheese.
  6. Gently place on the hot Pizza Stone and replace dome lid. Cook for approximately 20-25 minutes. The crust should be golden and the cheese bubbly. Remove from the COBB and let the pizza rest for 5-10 minutes before slicing.

Pizza Dough

Ingredients:
½ Cup lukewarm water
½ tsp sugar
1 ½ tsp active dry yeast
1 Cup flour
½ tsp salt
1 Tbsp vegetable oil

Directions:
Combine water and sugar, then sprinkle yeast on top and leave for 15 minutes until frothy.
Sift flour into a mixing bowl with salt. Make a well in the middle, add oil and yeast mixture. Mix and combine.
Turn out dough onto a floured surface and knead dough until smooth and elastic (if sticky add a little extra flour). Shape into a ball and place in a greased bowl. Leave covered in bowl until ball doubles in size (time depends on temp of room but about 40 minutes). Finally punch down dough, divide into 2 and knead lightly and shape into rounds.

The COBB Pizza Stone is now available

Bradley, Cheese, Cobb Cooker Recipes, Mushrooms, Vegetables

COBB Smoky Stuffed Mushrooms

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INGREDIENTS

  • ½ Red Onion – finely diced
  • 1 Clove Garlic – crushed
  • ½ tsp Smoked Paprika
  • 2tsp Thyme – finely chopped
  • 50g Olives – pitted and finely chopped
  • 50g Panko Breadcrumbs
  • 50g Feta Cheese
  • 50g Smoked Cheese (Cold smoke in your Bradley Smoker for 3-4 hours using Apple, Cherry or Premium Beer bisquettes, and refrigerate. Vac & Seal into packs and leave in the fridge for as long as you can resist it – the longer you leave it, the better the flavour – we like to leave it for a month before using it, after taste testing some soon after its smoked and refrigerated)
  • Salt & Pepper
  • 70g Rocket
  • 10 White or 6 Portabello Mushrooms
  • 1 Tbsp Olive Oil

INSTRUCTIONS

Set up your COBB Cooker and light the Cobblestone.

Into a bowl add finely chopped stalks and gills, removed from each mushroom.  Add the red onion, thyme, paprika, olives, garlic, salt & pepper, ½ tsp olive oil, panko breadcrumbs, crumbled Feta and finely grated smoked cheese.  Mix until well combined.

Arrange the mushrooms onto the COBB Frying Pan and fill each one with the filling mixture, and drizzle with a little olive oil.

Using the Lifting Fork, place the Fry pan on the hot COBB.  For extra smoky flavour place a Bradley Smoker wood bisquette, or a water soaked wood chunk on the hot Cobblestone.  Cover with the dome lid and cook for about 20-25 minutes, until the tops are golden.  Remove Fry pan using the Lifting Fork.

Arrange Rocket on a platter and serve with the mushrooms on top.

Enjoy!

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