Preheat your oven to 220°C. Parboil the potato for 12 minutes, drain and cool sufficiently to be able to handle it. Coarsely grate the potato into bowl containing the butter. Finely grate the carrot into potato bowl, adding salt and pepper.
Form the mixture into two rosti patties and place apart on a buttered baking sheet. Bake in the over for 25-30minutes, until golden and cooked through.
At the same time, place tomatoes in a small oven proof dish, sprinkle with seat salt and fill with olive oil.
Roast in the oven until they have skrunk a little and tinged with colour. Reclaim the olive oil to use on beans or later as base for a salad dressing.
Spoon the wilted spinach leaves into each half of the tomatoes, keep warm.
Cook beans in salted boiling water for 3 minutes, drain and toss with a little of the olive oil from the tomatoes. Keep warm.
Brush the steaks liberally with olive oil and season with salt and pepper. Heat a frying pan to smoking not then cook the steaks for 1-2 minutes each side in total, turning every 20 seconds. This will give you a great colour and succulent pink interior. Take off the heat and cover loosely with foil and rest for 6 minutes.
Return the pan to the stove and add 100ml beef stock. Scrape around the edges of the pan to incorporate the meat residues, reduce by half and add a small knob of butter.
Serve venison steak over rosti, surround with vegetables and some sauce.
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.
INGREDIENTS
• 6 Kassler pork chops, cut into small pieces
(see our Bradley Kassler Recipe)
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1 red chilli (or more if desired)
• 2 t ground coriander
• 2 t ground cumin
• 2 t garam masala
• 1 t paprika
• 2 t chopped rosemary
• 2 tins chopped tomatoes
• 1 tin butter beans
• 1 tin mixed beans
• 250ml red wine
• Olive oil
• Salt
• Pepper
DIRECTIONS:
1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
2. Place the Frying Dish accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
3. Place the onion into the Frying Dish with some oil and cover with the Dome Cover. Let them cook for about 3-5 minutes and then add the garlic, chilli and dry spices except the garam masala.
4. Stir the spices, onions and garlic continuously until fragrant, for about 5-10 minutes.
5. Add the Kassler and toss in the spices for a few minutes.
6. Add the tomatoes and the wine and return the Dome Cover. Let this simmer away for 30 minutes.
7. After about 30 minutes, add the beans, rosemary and the garam masala and let it simmer uncovered for another 10 minutes.
8. Season well with salt and pepper and enjoy on its own or with crusty bread for a hearty one-pot wonder.
