1 butterflied Leg of Lamb 1.3k 1 tbsp Olive Oil 1 tbsp Lemon juice 2 tbsp Soy Sauce 1-2 cloves Garlic, crushed 1 tsp Oregano 1 tbsp fresh Mint chopped Salt & ground Black Pepper ¾ cup Beef or Lamb Stock
For the marinade, mix all the ingredients except the last two. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour. Prepare the COBB Cooker and light a Cobblestone. Pour the stock into the moat. Place the grill over the heat, lightly rubbed with oil. Season the Lamb with Salt & Pepper, seal both sides of the leg of lamb in Frying Pan and place on roasting rack. Cook for 1½ hours with the lid on, turning the meat every 30 minutes. Once the meat is ready, let it stand for ﬁve minutes before carving it.
the stock out of the moat, add the remaining marinade and bring it to the boil,
adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.
Recipe Compliments of Cobb Global
Photo Compliments of Taste.com
10oz Scallops 12 pieces of Bacon Cayenne Pepper Salt
Prepare your Cobb Cooker, light a Cobblestone and put on the Grill attachment. Leave to warm up whilst preparing scallops. Wrap the bacon around each scallop nicely and secure tightly with a metal skewer. You may thread two of them on each skewer. Season both the surfaces of the scallop with some salt and cayenne pepper. Place the bacon wrapped scallops on to the grill plate. Keep turning the scallops until the bacon becomes charred, brown and slightly crispy, approx. 6-10 minutes. Serve immediately and enjoy.
Recipe compliments of Rasa
2-3lbs Pork Shoulder (cut into long 3inch strips) 2 Tblps Honey 1-2 cubes Red Fermented Tofu 2 Tblsp Hoisin Sauce 2 Tblsp Soy Sauce 2 cloves Garlic – roughly chopped 4 slices of Ginger – roughly chopped, approx. 2-3
Tblsp 2 tsp Chinese Five Spice Powder 2 Tblsp Chinese Rice Cooking Wine/ or dry Sherry ½ tsp Salt 1 Tblsp Korean Pepper Flakes – optional
2 Tblps Honey Leftover Marinade
Cut the pork shoulder into thin 3inch thick strips. Combine marinade ingredients into a ziplock bag or large bowl and combine it with the pork. Marinate in the fridge for 24 hours. Remove the meat from the marinade and let it sit for an hour at room temperature. Add the marinade to a small pot and remove the chunks of garlic and ginger. Add 2 Tblsp Honey into the marinade and mix well. Cook it on low heat on a stove for 5 minutes or when the sauce starts to thicken. Set it aside for later. Prepare the Cobb Cooker, light a Cobblestone and wait a few minutes until it has turned grey. Insert the Grill plate. Cook the Pork for 20minutes on one side then flip it over for 10 minutes on the other side. Check for an internal temperature of 145°F (62°C) Glaze the pork 4-5 times, turning every minute to prevent burning. Keep basting and flipping the meat until it looks red and sticky. Remove from the Cobb and let it rest for 20minutes before cutting. Once the meat has rested, cut it up and enjoy.
Recipe compliments of Pups with
Chopsticks, adapted to suit Cobb Cooker
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, but you may prefer to fry the onion first.
1 x 1.5 kg (3lb) chicken Oil Salt and freshly ground black pepper
250 ml (1 cup) water, wine or chicken stock
1 Tblsp Oil 1 medium Onion, chopped 100 g (3 oz) Mushrooms, chopped 4 tsp chopped Parsley 1 tsp Oregano 1 cup fresh White Wine Breadcrumbs 1 Egg 2 tsp Soy Sauce Salt and freshly ground Black Pepper
First make the stuffing. Prepare your Cobb Cooker, light a Cobblestone and heat oil in Wok, add 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. Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes. Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes. Serve plain or with Mushroom Gravy Serves 4-6
Simply rub the chicken with a mixture
of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and
pepper or your favourite spice. Cook the chicken as above.
Recipe Compliments of Cobb UK
Photo Compliments of Taste of Home
These make an excellent “starter” to a
meal. Serves 8 as a starter and 4 as a snack meal.
6 tortillas, 20 cm (8 inches) diameter 1 ½ cups grated Cheddar or any other sharp cheese ½ cup Sour Cream 1 medium-sized Avocado, mashed 2 Spring Onions, chopped, including some of the green portion 1 large Tomato, chopped ¼ cup fresh Coriander 1 – 3 pickled Jalapeno Chillies, thinly sliced (optional) Salt and freshly ground Black Pepper ½ tsp ground Cumin ½ tsp ground Coriander ¼ tsp Paprika Optional Extras: Cooked Chicken, Chorizo, Corn
Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface. Combine remaining ingredients & divide between the tortillas, spreading evenly. Top each one with another tortilla and sprinkle lightly with water. Press together firmly. Prepare your Cobb, and when it’s ready, fit the Grill. Grease or spray the grill and heat tortillas one at a time, covered. Allow to grill lightly for about 3 minutes each side. Cut into wedges and serve.
Prepare your Cobb, and when its ready, fit the Grill. Grease or spray lightly. Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado, chopped onion and grated Cheddar cheese. Do not add a second tortilla. Place on the grill and cook covered for about 4 minutes. Add plenty of shredded lettuce and roll up & eat.
Recipe Compliments of Cobb UK
Photo Compliments of Olive
1kg lamb ribs Asian marinade 1/4 cup
salt-reduced Soy Sauce 4cm piece Ginger,
finely grate 1 teaspoon Chinese
5 Spice powder Limes for garnish
Prepare the Asian marinade and lay the lamb ribs it for a few hours. You can leave them overnight if you wish. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey. 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. Place your ribs onto the Grill Grid and close the lid. Leave them to cook for about 40 mins to an hour, turning once or twice. Serve your sticky, delicious ribs with fresh wedges of limes or lemons and enjoy!
Recipe Compliments of Cobb USA
1 small French Loaf, cut into slices at an angle 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
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.
Recipe Compliments of Cobb USA
8 slices bread of your choice 3 tablespoons butter, softened 8 thin slices Swiss, Muenster, Colby or Cheddar
cheese 1/4 cup basil pesto
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
Recipe Compliments of Cobb USA
1 Tbsp Oil 1 small Onion, chopped 1 Green Pepper, chopped 1 Clove Garlic, chopped 500g Lean Minced Beef 1/3 cup uncooked Rice 1 Egg Yolk ½ cup Bread Crumbs ½ tsp Chili Powder Salt & Pepper
1 pkt Mushroom Soup 1 punnet Mushrooms, sliced 1 cup Water
Prepare your Cobb Cooker with the Wok Pan. Place oil in pan and fry the onion, peppers and garlic. In a bowl, combine the meat, rice, egg, bread crumbs, chili, salt and pepper. Add the braised onions and pepper mix. Shap mixture into 8 balls. Mix the soup powder, mushrooms and water in the wok and bring to the boil, then add the meat balls and simmer for one hour with the lid on, turning the meatballs every 15 minutes. Stir occasionally. When serving, top with some sauce and sprinkling of fresh basil.
Recipe Compliments Cobb International