Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
Trim the mushroom stems to the same height as the brown fins.
Mix the crushed garlic into the softened butter and brush the outside of the mushrooms and spread generously on top of the mushrooms. Add black pepper to taste.
Mix together the cream cheese, coriander and half the bacon.
Spread a generous dollop of cream cheese mixture carefully over the whole mushroom to cover it.
Top with rest of the crispy bacon and some crumbled blue cheese (optional).
Cook on the COBB Roast Rack with the dome lid on for about 10-15 minutes.
Whisk together the eggs, milk, vanilla, flour, and salt until just blended and set aside
Melt 2 tablespoons of butter in the Deep Frying Dish and add the apples and saute, turning when required until tender.
Once the apples are cooked sprinkle them with the brown sugar, lemon juice and cinnamon. Stir to make sure evenly combined and remove from heat and drain half the liquid from the apples. Try to ensure even distribution in the Deep Frying Pan of the apples.
Place the Deep Frying Dish back over the Cobble Stone.
Pour the batter prepared earlier over the warm apples.
Put the Dome over the Deep Frying Pan and bake until puffed and golden brown. This should take 20 – 25 minutes.
Serve with a dusting of castor sugar and a dollop of double thick cream.
Hand press into patties, if patties are too dry and aren’t sticking together well then add more mayonnaise. If they are too sticky then add more bread crumbs.
Heat olive oil in a large skillet over medium heat and add tuna cakes.
Cook about 4 minutes per side until golden and crisp.
Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.
Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.
Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
In a small bowl, mix together the ground beef, oregano, salt, garlic powder, and onion powder until thoroughly combined.
In a bowl, mix together the grated mozzarella, pepperoni and green olives.
Grab a small handful of the meat mixture and form a meatball that is about 1½ inches in size. Make a small indentation in the middle with your thumb. Put some of the cheese, pepperoni, and olive mixture into the indentation and fold the meat around the cheese mixture so that it is covered.
Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoker racks. Do this with the remaining meat and cheese.
Place the smoking racks in the Bradley Smoker. Smoke the meatballs until they reach an internal temperature of 165°F (74°C), about 2½ hours.
Drizzle some of the pizza sauce on top of the meatballs and serve hot!
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.
