Category Archives: Poultry

Poultry

Soba Noodle Salad with Asian Smoked Duck

Sesame and ginger marinated Duck Breast over cold soba noodle salad.

INGREDIENTS

  • 2 Duck Breasts

Marinade

  • ¼ cup Vegetable Oil
  • 2 Tbsp Sesame Oil
  • 1 Tbsp Rice Wine Vinegar
  • ¼ cup Soy Sauce
  • 1 tsp grated Ginger

Soba Noodle Salad

  • 250 g (½ lb or 6 ½ cups) Soba or Buckwheat Noodles
  • 1 Tbsp Vegetable Oil
  • ½ cup Shitake Mushrooms, sliced
  • ½ cup Zucchini, sliced
  • ¼ of a small Red Cabbage
  • 3 cloves Garlic
  • ¼ cup White Wine
  • 1 Red Bell Pepper, finely diced
  • 1 medium-sized Carrot, grated
  • 2 Green Onions, thinly sliced
  • ½ cup Soy Sauce
  • 2 Tbsp Balsamic
  • 2 Tbsp Tahini
  • 1 tsp Sesame Oil
  • 1-3 tsp Sriracha Sauce (depending on spice level preference)
  • 1 Tbsp Honey
  • 3 Tbsp Sesame Seeds

Directions

  1. Whisk together ingredi

    ents for the marinade.

  2. Marinate Duck Breasts overnight.
  3. Score the skin of the Duck Breasts, being careful not to pierce the skin and only cut the fat cap.
  4. Smoke Breasts for 1-2 hours with Oak Bisquettes at 212-239°F (100-115°C) or until an internal temperature of 158°F (70°C) is reached.
  5. Remove from smoker and let cool.
  6. Bring a saucepan filled with 6 cups water to a rolling boil.
  7. Add Soba Noodles and simmer for 6-7 minutes, stirring occasionally.
  8. Drain noodles and run under cold water, then transfer to a large bowl.
  9. Heat Vegetable Oil in a large skillet.
  10. Sauté Mushrooms, Zucchini, Cabbage and Garlic in skillet. Deglaze with White Wine and cook until vegetables are tender.
  11. Add to bowl of Soba Noodles.
  12. Mix in diced Bell Pepper, Grated Carrot and sliced Green Onion.
  13. Whisk together Soy Sauce, Balsamic Vinegar, Tahini, Sesame Oil, Sriracha Sauce and Honey.
  14. Dress Soba Noodle Salad with dressing.
  15. Slice cool Duck and arrange over Soba Noodle Salad.
  16. Garnish with Sesame Seeds.

 

 

This delicious recipe, along with many others, can be found in The Bradley Smoker Cookbook.  Original recipe by Lena Clayton.

Cobb Cooker Recipes, Poultry

COBB Sweet and Spicy Bacon Wrapped Chicken 

 INGREDIENTS 

  • 6 boneless, skinless Chicken Thighs
  • ½ Cup Brown Sugar
  • 2 tsp Cayenne Pepper
  • 1 tsp Salt
  • 6 slices streaky Bacon
  • 1 Tbsp fresh parsley, chopped

INSTRUCTIONS

  1. Set up your Cobb Cooker and light the Cobblestone and allow to turn grey in colour, cover with hood lid.
  2. In a medium bowl, add brown sugar and cayenne and stir to combine. Season chicken with salt, and roll chicken in brown sugar mixture, making sure it is fully coated.
  3. Wrap chicken with a slice of bacon, and tuck the end under the bottom of the chicken. Arrange on the Cobb Frying Pan. Repeat with remaining chicken. Sprinkle about 1 teaspoon of the sugar mixture over each piece of chicken. Bake 25 to 30 minutes until the internal temperature of the chicken reaches 74C degrees Celsius and bacon is golden.
  4. Remove from oven and garnish with parsley before serving.

Original recipe by Tastemade – adapted slightly by Cobb New Zealand

Follow our Cobb New Zealand Facebook Page for more delicious and creative ideas

Bradley, Poultry

Bradley Smoked Chicken Pot Pie

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Ingredients:
2 Chicken Breasts (boneless and skinless)
1 Cup diced Potatoes
1 Cup diced Carrots
1 Cup diced Onion
1 Cup frozen Peas
2 Sheets of ready-made Puff Pastry
2-3 Garlic cloves (minced)
1 Cup grated Cheese
1 tsp Salt
1 tsp Black Pepper
½ tsp Cayenne
4 Tbsp Butter
4 Tbsp Flour
2 Cups Chicken Stock
3 Tbsp Cream
1 Egg (large)

Directions:

Turn on your Bradley Smoker, set it to 87C and load with bisquettes.

Arrange the chicken breasts on a smoker rack and place into the smoker for about 40 minutes (or less if you want slightly less smokiness).  Remove from the smoker and cut the chicken into small pieces.

In medium saucepan, melt the butter, whisk in the flour and chicken stock and stir continuously for about 8 minutes as it thickens, on medium heat.

Add in the salt, black pepper, and cayenne pepper, cream and stir through.
Next, add the chicken, potatoes, carrots, onion, garlic, and simmer for about 5-10 minutes.

Transfer the filling into a bowl and place it in the fridge to cool for 30 minutes.

Using flour to prevent sticking, roll out the puff pastry.

Cut pie lids out of pastry, using one of your pie dishes as a guide cut the lid slightly larger.

Ladle the chilled filling into the dish and sprinkle some cheese on top.  Brush the rim with egg wash (egg, heavy cream)

Lay the pastry piece over the dish and seal the edges with a fork.  Brush the top with more egg wash.
Place the pies on an oven tray and bake for 30 minutes at 175C degrees until the pastry is golden brown.

Enjoy with a Fresh Salad or Kumara Mash.

Bradley, Poultry

Smoked Chicken with Alabama White BBQ Sauce

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A finishing baste of white barbecue sauce embeds a deep tangy character into the meat that makes this chicken something special. 

 

INGREDIENTS


For the Sauce

  • 2 Cups Mayonnaise
  • 1 Cup Apple Cider Vinegar
  • ½ Cup Apple Juice
  • 2 tsp grated Horseradish
  • 2 tsp freshly ground Black Pepper
  • 2 tsp fresh lemon juice
  • 1 tsp Kosher salt
  • ½ tsp Mustard Powder
  • ½ tsp Cayenne Pepper


For the Brine

  • 1 Litre Apple Juice
  • 1 Litre Water
  • ½ Cup Kosher Salt
  • ¼ Cup Brown Sugar
  • 2 Tbsp Molasses
  • 1 whole chicken, butterflied or halved
  • ¼ Cup of your favourite BBQ Rub
  • Bradley Smoker Bisquettes – Apple or Cherry

 

PROCEDURE

To make the sauce: Place mayonnaise, vinegar, apple juice, horseradish, black pepper, lemon juice, salt, mustard powder, and cayenne pepper in a medium bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use.

 To make the brine: Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Submerge chicken in brine, breast side down, and place in refrigerator for 1½ hours.

 Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with BBQ Rub.

 Set up your Bradley Smoker and set to 120C (248F). Load with bisquettes of your choice. Place chicken, skin side up, on smoker rack and place in the smoker. Cook until breast meat registers 75C (167F) degrees on a Bradley Digital Thermometer inserted in thickest part of meat.

 Brush chicken liberally with white barbecue sauce. Transfer to cutting board and let rest for 10 minutes.

Cut chicken into quarters, and serve.

Bradley, Poultry

Bradley Stuffed Jerk Chicken

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INGREDIENTS:  

1 tsp Allspice
½ tsp Nutmeg
½ tsp Cinnamon
½ tsp Garlic Powder
½ tsp ground Ginger
½ tsp ground Black Pepper
½ tsp Cayenne Pepper
1 tsp Salt
4 Boneless Skinless Chicken Breasts
1 Cup Cream Cheese, softened
1 Cup grated Mozzarella cheese
½ Cup Apricot jam, divided
1 Scotch Bonnet or Habanero Pepper, seeded
2 Tbsp Rum

Bradley Smoker Bisquettes – Premium Caribbean Blend, Maple, Hickory, Oak or Whiskey Oak

DIRECTIONS:

  1. Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper, cayenne pepper and salt together in a small bowl. Set aside.
  2. Holding 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.
  3. In a bowl, mix together the cream cheese, mozzarella cheese and ¼ Cup apricot jam until well combined.
  4. Spoon the cheese mixture evenly into the pockets of each chicken breast.
  5. Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub the spice into the meat.
  6. Make the glaze, by blending the remaining ¼ Cup apricot jam, scotch bonnet pepper and rum until smooth. Set aside.
  7. Set the smoker to 120C (250F) using wood bisquettes.
  8. Place the chicken breasts on smoker rack and put the rack in the Bradley smoker. Smoke the chicken until they reach an internal temperature of 74C (165F), about 3 hours.
  9. Midway through the smoking session, brush some of the glaze on the chicken. Brush them again when the chicken comes out of the smoker.

Cobb Cooker Recipes, Poultry, Vegetables

COBB Chicken Cutlets with Vegetables in Dill Cream Sauce

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INGREDIENTS 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets)
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)

 

INSTRUCTIONS

  1. Set up your COBB and light a CobbleStone. Wait a few minutes until it has turned grey.  Or, if you don’t have a CobbleStone on hand, ready your BBQ briquettes in the COBB’s fire grid.
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Dredge the chicken cutlets in panko bread crumbs.
  4. Heat oil in the COBB Frying Dish/Wok over medium heat (place on top of Roast Rack to cook at a lower temperature). Place the breaded chicken cutlets in the frying dish and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  5. Remove the chicken cutlets from the frying dish, for now, and place on a plate. Add the vegetables to the frying dish and pour in the water. Cover with the hood lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the frying dish. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  6. Remove the vegetables, for now, from the frying dish and place in a large bowl. Melt the butter in the frying dish and whisk in the flour to create a roux. Remove from the COBB and slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Return frying dish to the roast rack and let simmer for 3-4 minutes, stirring slowly.
  7. Add the vegetables and chicken back to the frying dish and gently stir to coat in the sauce.
  8. Serve over your favourite cooked pasta

Check out our website http://www.thecobb.co.nz and our Cobb New Zealand Facebook Page for more inspiration!

 

Cobb Cooker Recipes, Poultry

COBB Garlic Mushroom Stuffed Chicken Breast

Ingredients

  • Mushrooms:
  • 4 Tbsp Butter
  • 250 grams Mushrooms, sliced
  • 4 cloves Garlic, minced
  • 2 tablespoons fresh Parsley chopped
  • Salt and Pepper, to taste

 

Chicken:

  • 4 Chicken Breasts, skinless and boneless
  • Salt and Pepper, to season
  • 1 tsp Onion powder
  • 1 tsp dried Parsley
  • 8 slices Mozzarella or Edam/Colby cheese
  • ¼ Cup fresh grated Parmesan cheese

 

Garlic Parmesan Cream Sauce:

  • 1 Tbsp Olive Oil
  • 2 large cloves Garlic minced or finely chopped
  • 1 Tbsp Dijon Mustard
  • ¾ Cup Milk mixed with ¾ Cup Cream (half and half), or use reduced fat cream or evaporated milk
  • ½ Cup finely grated fresh Parmesan cheese
  • Salt and pepper, to your tastes
  • ½ tsp Cornflour mixed with 2 tsp of water (to thicken the sauce)
  • 2 Tbsp fresh chopped Parsley

Instructions

Chicken:

  1. Set up the COBB and light your Cobblestone or BBQ Charcoal
  2. Melt butter in the Cobb Frying Dish/Wok placed on top of the Grillplate (this enables a slightly lower cooking temperature). Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
  3. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
  4. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese into each breast pocket.
  5. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
  6. Heat the COBB Frying Dish the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan with the Hood Lid and continue cooking for a further 20 minutes, or until completely cooked through the middle and no longer pink (74C degrees).
  7. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
  8. To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.

 

Sauce:

  1. Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Lift the Frying Dish and place the Roast Rack on the grill plate, and sit the Frying Dish on top. (This allows you to cook at a reduced heat.)  Add the mustard and half and half (or cream).
  2. Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornflour/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  3. Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

Cobb Cooker Recipes, Poultry

COBB Chicken Florentine Wrapped in Prosciutto

INGREDIENTS

 For the Chicken:

  • 280g Fresh Baby Spinach leaves, divided
  • 1 250g tub Ricotta Cheese
  • ¼ Cup grated Parmesan
  • 1 Garlic Clove, minced
  • ¼ tsp Nutmeg
  • ½ tsp Salt
  • Pinch freshly ground Black Pepper
  • 6 Chicken Breasts
  • 12 slices Prosciutto or Bacon
  • 4 Tbsp Olive Oil

 

For the Sauce:

  • 1 punnet Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1 Onion, finely chopped
  • 1 Garlic Clove, minced
  • 1 Tbsp Flour
  • ¼ tsp Salt
  • 1 Cup Milk
  • 2 Tbsp Red or White Wine

 

INSTRUCTIONS

  1. Set up and light your COBB, wait until the Cobblestone turns grey and place the Frying Dish/Wok on the top.
  2. In the frying dish, wilt three-fourths of the spinach, reserving about a handful. Transfer to a sieve to drain and cool. Remove the frying dish, replace with grill plate and roast rack, then close the dome lid.
  3. In a large bowl, combine ricotta, Parmesan, garlic, salt, pepper and nutmeg. Fold in cooked spinach.
  4. On a flat surface, cut chicken breasts in half, but not all the way through, opening them up like a book. Season the chicken with salt and pepper. Fill each with about 2 tablespoons of the cheese and spinach mixture. Fold the breasts back together and wrap them in Prosciutto or Bacon to close them. Brush the chicken parcels all over with olive oil, arrange on the roast rack and bake in your COBB for 18 to 20 minutes with the dome lid in place.
  5. Remove the Chicken from the COBB and put aside while you cook the sauce.
  6. For the Sauce – In the frying dish, cook tomatoes in olive oil until blistered. Remove and set aside. Add onions and saute in butter for about 3 minutes. Add garlic and cook for 1 minute more. Gradually add flour and salt and stir in milk and wine until combined. Heat until bubbling, then reduce heat and simmer for 2 minutes until thickened. Add remaining spinach and wilt. Add chicken, return tomatoes to the pan and serve.

Follow our Facebook Page for more recipes and ideas

Cobb Cooker Recipes, Poultry

COBB Yoghurt Roast Chicken

Servings – 2 – 3   

INGREDIENTS

Chicken Drumsticks 6-8 (skinless)
Black pepper – to taste
Salt – to taste
Lemon juice – to taste
Plain Yoghurt – 1 ½ Cups
Garlic – 2-3 cloves
Coriander leaf – 1 tablespoon
Lemon zest – ½ teaspoon
Chilli flakes – 1 teaspoon
Lemon juice – 1 tablespoon
Mixed herbs – 1 teaspoon
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Olive oil – 1 teaspoon
Olive oil – for brushing

PREPARATION

1. Score the drumsticks with a sharp knife (2 or 3 cuts ½ cm deep per side).

2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well.

3. Marinate 10 – 15 minutes.

4. In a mixing bowl, add yoghurt, crushed garlic cloves, coriander, lemon zest, chilli flakes, lemon juice, mixed herbs, salt, and black pepper.  Mix well.

5. Add the chicken drumsticks, 1 teaspoon olive oil and combine coating the chicken.

6. Marinate for 3 hours.

7. Prepare your Cobb and light the Cobblestone or charcoal briquettes, allow to turn grey.

8. Place the chicken legs on the grill plate or on the roast rack and brush the leftover marinade on them. Spray with some more olive oil.

9. Cook on your Cobb with the hood on for 30 minutes (or until the internal temperature of chicken reaches 74C degrees).

10. Serve hot

Visit our COBB New Zealand Website  or check out our COBB New Zealand  Facebook Page for more ideas!

Bradley, Poultry

Bradley Smoky Chicken Cutlets with Vegetables in Dill Cream Sauce

Ingredients 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets0
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)
  • Maple or New Premium Beer Bisquettes  

Instructions

  1. Turn on your Bradley Smoker to smoke only, and load Maple or the NEW Premium Beer Bisquettes (keep oven side turned off as we only want to infuse smoky flavour, not cook the chicken)
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Place the cutlets on smoker racks and cold smoke (smoke only with no heat) for 20-40 minutes (20 minutes for slightly smoky and 40 minutes for more distinct smoky flavour).
  4. Remove from smoker and brush with a little oil to moisten the surfaces, dredge chicken cutlets in panko bread crumbs.
  5. Heat oil in a skillet over medium heat. Place the breaded chicken cutlets in the skillet and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  6. Remove the chicken cutlets from the skillet, for now, and place on a plate. Add the vegetables to the skillet and pour in the water. Cover with a lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the skillet. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  7. Remove the vegetables, for now, from the skillet and place in a large bowl. Melt the butter in the skillet and whisk in the flour to create a roux. Slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Lower heat and let simmer for 3-4 minutes.
  8. Add the vegetables and chicken back to the skillet and gently stir to coat in the sauce.
  9. Serve over your favourite cooked pasta