Category Archives: Vegetables

Cobb Cooker Recipes, Poultry, Vegetables

Stuffed Roast Chicken on the 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.

Serves 4-6

Ingredients

  • 1 x 1.5 kg (3lb) chicken
  • Oil
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) water, wine or chicken stock (optional)

Stuffing Ingredients

  • 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

Directions:

  1. 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.
  2. Combine the remaining ingredients in a bowl and add in the onion mixture.
  3. Use to stuff the chicken.
  4. Rub the chicken with oil, then sprinkle with seasonings.
  5. Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
  6. Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
  7.  Serve plain or with Mushroom Gravy
    Serves 4-6

Variation

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

Bradley, Seafood, Vegetables

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

Ingredients for Curing

  • 700g side of Salmon
  • 40g Salt
  • 30g Unrefined Molasses Sugar
  • 500ml Hot Water

Directions

  1. Mix together salt and molasses sugar in the hot water. 
  2. Allow to go completely cold and immerse Salmon for 1 hour.
  3. Rinse Salmon then pat completely dry.  Leave it to dry further on a Bradley rack whilst you set up the smoker.
  4. Smoke the Salmon in the centre of your Bradley Smoker at 95°°C (200°F) for about 2 hours, depending on thickness of fish, using Bisquettes of choice.  Test using digital thermometer for 70°C at the thickest part
  5. Remove from smoker and allow to cool, store in the fridge until needed.

Ingredients

  • 150g Fresh Linguine
  • 150g of tender Spring Vegetables, Sugar Snap Peas/Broccoli etc
  • 1 Tbsp of Crème Fraiche
  • 2tsp Creamed Horseradish
  • Black Pepper
  • Fresh Dill

Directions

  • Flake some of the hot smoked salmon, about 200g.  Set aside to come to room temperature.
  • Heat a pan of salted water and add fresh Linguine together with spring vegetables.
  • Cook until pasta is to your liking then drain.
  • Put crème fraiche together with Horseradish cream into the hot pan and return the linguine and vegetables.  Toss together with a generous grinding of black pepper and freshly chopped Dill.
  • Divide between warmed pasta bowls and top with flakes of hot smoked salmon and more dill.
  • Serve immediately.

Recipe Compliments of Bradley Smoker UK

Cheese, Cobb Cooker Recipes, Vegetables

Quesadillas on the Cobb Cooker

These make an excellent “starter” to a meal. Serves 8 as a starter and 4 as a snack meal.

Ingredients

  • 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

Directions:

  1. Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface.
  2. Combine remaining ingredients & divide between the tortillas, spreading evenly.
  3. Top each one with another tortilla and sprinkle lightly with water. Press together firmly.
  4.  Prepare your Cobb, and when it’s ready, fit the Grill.
  5. Grease or spray the grill and heat tortillas one at a time, covered.
  6. Allow to grill lightly for about 3 minutes each side.
  7. Cut into wedges and serve.


Variations:

  1. Prepare your Cobb, and when its ready, fit the Grill. Grease or spray lightly.
  2. Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado, chopped onion and grated Cheddar cheese.
  3. 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

Cheese, Cobb Cooker Recipes, Vegetables

Bruschetta with Feta, Mint and Young Zucchini on Cobb Cooker

Serves 4

Ingredients

  • 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

Directions

  1. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Griddle onto the Cobb Cooker and let it heat up for at least 5 minutes.
  3. Brush the slices of French loaf and the zucchini slices with olive oil and season with salt and pepper.
  4. 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.
  5. Crumble the feta into a bowl. Add the lemon zest and chopped mint with lots of black pepper.
  6. Build your bruschettas by layering the zucchini with the feta mixture. Garnish with mint and serve.
  7. These are really tasty, fresh and fun starters or snacks.

Recipe Compliments of Cobb USA

Cheese, Cobb Cooker Recipes, Herbs

Baked Grilled Cheese Pesto Sandwich on Cobb Cooker

Serves 4

Ingredients

  • 8 slices bread of your choice
  • 3 tablespoons butter, softened
  • 8 thin slices Swiss, Muenster, Colby or Cheddar cheese
  • 1/4 cup basil pesto

Directions

  1. Prepare the Cobb Cooker with the Griddle accessory heat for 7 minutes with the dome cover on.
  2. 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.
  3. Top with another slice of bread
  4. 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
  5. Repeat with remaining ingredients
  6. Place the bread, butter-side down onto the heated griddle, and butter the top slice of bread in the same way.
  7. Replace the dome lid
  8. Bake for another 3-4 minutes and flip these sandwiches

Recipe Compliments of Cobb USA

Beef, Cobb Cooker Recipes, Mushrooms, Vegetables

Spicy Meatballs with Mushroom Sauce on Cobb Cooker

Ingredients

  • 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

Sauce:

  • 1 pkt Mushroom Soup
  • 1 punnet Mushrooms, sliced
  • 1 cup Water
  • Fresh Basil

Directions:

  1. Prepare your Cobb Cooker with the Wok Pan.
  2. Place oil in pan and fry the onion, peppers and garlic.
  3. In a bowl, combine the meat, rice, egg, bread crumbs, chili, salt and pepper.  Add the braised onions and pepper mix.
  4. Shap mixture into 8 balls.
  5. 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.
  6. Stir occasionally.
  7. When serving, top with some sauce and sprinkling of fresh basil.

Recipe Compliments Cobb International

Cobb Cooker Recipes, Lamb, Vegetables

Lamb Curry on Cobb Cooker

Cook your rice in the moat and your curry in your Cobb at the same time.

Serves 4

Ingredients

  • 2 Tbsp Olive Oil
  • 1 ½ Onions, chopped
  • 1 Green Pepper, chopped
  • 2 Cloves Garlic, chopped
  • 2 tsp Ginger
  • 2 tsp Curry Powder
  • 1 tsp Lamb Masala Paste
  • 600g Stewing Lamb, cubed
  • 1 Tbsp Flour
  • 2 Tomatoes, diced
  • 1 cup Beef Stock
  • 3 Potatoes, peeled and cubed
  • Salt and Ground Black Pepper

Directions:

  1. Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
  2. Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
  3. Toss the meat in the flour, add to wok and brown.
  4. Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid.
  5. Serve with rice.

Recipe Compliments Cobb International

Beef, Cobb Cooker Recipes, Tomatoes, Vegetables

Hamburger on Cobb Cooker

Ingredients

  • 1 Egg
  • 1 Tbsp Water
  • 1 tsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • 2 Tbsp Tomato Sauce
  • 1 tsp Whole Grain Mustard
  • 2 Tbsp Bread Crumbs
  • 500g Lean Mince
  • Hamburger Buns
  • 1 Large Onion, finely chopped
  • 1 Tbsp fresh Basil and Oregano (or 1 tsp dry Mixed Herbs)
  • 2 Tbsp Olive Oil
  • Salt and Ground Black Pepper

Directions:

  1. Mix egg, water, soy, Worcestershire and tomato sauces, mustard and bread crumbs in a bow.
  2. Add the rest of the ingredients, mix well, season and form into 4-6 patties.
  3. Brush with Olive Oil and let rest for 10 minutes in a fridge.
  4. Prepare Cobb Cooker with the Griddle Plate.
  5. When hot, sear both sides of the patties till light brown and cook for 8 minutes with lid on.
  6. Serve on Hamburger Buns with a sliced Tomato, Onion and Lettuce.
  7. Season with Salt and Pepper.

Recipe Compliments Cobb International

Cobb Cooker Recipes, Vegetables

Grilled Vegetables on Cobb Cooker

Ingredients

  • Slices of peeled Butternut or Pumpkin
  • Eggplant
  • Zucchini
  • Mixed Vegetables – Celery/Tomatoes/Capsicum
  • Italian Olive Oil
  • Salt and Freshly Ground Black Pepper
  • Chopped Fresh Mint

Directions:

  1. Salt the Eggplant and Zucchini and leave to ‘sweat’ for 15 minutes, rinse well and pat dry.
  2. Brush all vegetables with oil and sprinkle with black pepper.
  3. Prepare your Cobb Cooker and light a Cobblestone.  When it’s ready, fit the Grill and heat for seven minutes.
  4. Grease or spray the grill and arrange vegetables on it.
  5. Cover and cook for 7-10 minutes on each site – depending on the vegetables. If using smaller vegetables, use the Wok Dish to cook them.
  6. Before serving, sprinkle with a little extra olive oil and the mint.

Variations:   Leave the mint out and instead serve with a good sprinkling of toasted Sesame Seeds or a good sprinkling of fresh Basil and Parsley.

Recipe Compliments Cobb International

Beef, Cobb Cooker Recipes, Tomatoes, Vegetables

Chilli Con Carne on Cobb Cooker

Serves 8

Ingredients:

  • 500 g Beef Mince
  • 2 cans of Kidney Beans, drained
  • 2 cans of chopped Tomatoes
  • A 50 g sachet of Tomato Paste
  • Olive Oil, for frying
  • 2 Onions, finely chopped
  • 4 cloves of Garlic, finely chopped
  • 2 Red Peppers, diced, with seeds and stalks removed
  • 1 Carrot, grated
  • A pinch of Paprika
  • A pinch of Ground Cumin
  • A big pinch of Chilli powder, or chopped fresh chillies
  • A pinch of ground Coriander
  • 30ml Vinegar
  • Juice of 1 Lemon
  • A pinch of Sugar, to taste
  • Salt and Black Pepper, to taste
  • Sour Cream or Full Fat Plain Yogurt, to serve
  • Fresh Coriander, to serve
  • Corn Chips, to serve

Directions:

  1. Prepare and light your COBB with 1 Cobble Stone.
  2. Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
  3. Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
  4. Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
  5. Fry for about 10 minutes, stirring occasionally.
  6. Keep the lid on to maintain a high temperature.
  7. Add the carrot and red pepper and fry for another 5 minutes (lid off).
  8. Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
  9. Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.

PS – The dish does not need them, but serving it with nachos chips adds great texture and a slightly more hands on approach to eating this fabulous dish!

Recipe Compliments of Cobb Global