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
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.
8 thin slices Swiss, Muenster, Colby or Cheddar
cheese
1/4 cup basil pesto
Directions
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
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.
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:
Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
Toss the meat in the flour, add to wok and brown.
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.
