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.
Place your Cobble Stone in the Fire Basket and light
Once the fuel source is ready to cook on, place the Cobb Frying Dish/Wok on the Cobb cooker
Place the Dome lid over the Cobb Frying Dish/Wok and allow to heat for 5 minutes
Directions
Add the olive oil, onions
and garlic. Once done place the Dome Lid over the wok and allow heat to come up
and the onions and garlic to cook through, open to stir every couple of minutes
Add the Thai red
curry paste and mix into the onion/garlic mixture. Leave this to impregnate the
onions with the flavour for a few minutes
Add the coconut
milk, soy sauce, fish sauce, palm sugar, lime zest and lime juice. Stir until
the Thai red curry paste has mixed into the coconut milk and there are no lumps
of the paste left.
Add the chicken,
mushrooms, baby sweetcorn and green beans to the mixture. Ensure all of the
ingredients are coated with the liquid mixture and cover with the Dome lid.
Open to stir after 15 minutes.
After 45 minutes,
add the broccoli. Close the Dome lid and leave for a further 15 minutes. Once
the time is up, the meal is ready to be served.
For the horseradish mayonnaise, combine the mayonnaise, horseradish and a good squeeze of lemon juice. Season with salt and pepper.
Light a CobbleStone and wait a few minutes until it has turned grey.
Place the Frying Dish onto the Cobb Cooker and close the Dome Cover for at least 5 minutes until the pan is hot.
Cut the potatoes into thin rounds, leaving the skins on.
Add the potatoes to the Frying Dish and just cover with water.
They will take about 30-45 minutes to cook through.
When they are cooked, remove and drain them from the water (making sure all the water is gone as you want quite a dry mash). Mash the potatoes with the butter and season well.
Place the Frying Pan on the Cobb Cooker and let it heat up for at least 5 minutes with the Dome Cover on.
Fry the fish in a little olive oil with the Dome Cover on and then remove and add to the mash mixture.
Wipe the Frying Pan and place back onto the Cobb Cooker.
Add the fresh herbs, lemon zest, flour and a good pinch of salt and black pepper to the mash mixture and combine well.
Shape into fish cakes.
Add a good glug of olive oil to the pan and gently add your fishcakes.
Let them cook for about 10 minutes on each side until they are crisp and golden.
Serve with tangy horseradish mayo and a fresh green salad or enjoy with your favourite side dishes.
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!)
Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft. Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes. Turn fish over and cook other side 2 minutes.
Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish. Season to taste with salt and bring to simmer.
Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
Pour over fish and sprinkle with remaining parsley, enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of The Comfort of Cooking
Rub the Snapper with some of the oil and place on piece of foil large enough to wrap the whole fish.
Make cuts 2cm apart on the body of fish on both sides.
Place cut Lime slices into the cuts on the fish. Sprinkle the ginger, coriander and chilli over the fish and drizzle the remaining oil over fish and herbs.
Fold edges of foil around fish and ensure it is completely wrapped.
Place the fish on prepared Cobb Roasting Rack, cover with lid and cook for 20-30mins. Check periodically to ensure Snapper is not overcooked.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Natural Health Au.
