Tag Archives: Carrots

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

Cobb Cooker Recipes, Poultry, Vegetables

Chicken Strips Stir-Fried on Cobb Cooker

Serves 4

Ingredients

  • 2 Tbsp Oil
  • 1 Onion, chopped
  • 2 cloves Garlic (crushed)
  • 1 tsp Ginger
  • 4 Chicken Breasts, cut into strips
  • 1 Chilli, chopped
  • 1 Tbsp Black Bean paste
  • 3 Celery sticks, sliced
  • 3 Carrots, sliced
  • 4 Courgettes, sliced
  • 5 Spring Onions, sliced
  • 2 Tbsp Soy Sauce
  • 2 pks Instant Noodles
  • a handful of fresh Coriander

Directions:

  1. Prepare your CobbleStone in the COBB Cooker, using the Wok Pan, and heat for about five minutes.
  2. Add oil and when it’s hot, add onion, garlic, ginger and chicken. Fry for two minutes.
  3. Add rest of ingredients, stirring for five minutes.
  4. Place noodles in boiling water for five minutes, drain and serve the stir-fry on the noodles topped with chopped coriander

Variations:

  • For a spicy kick, substitute the black bean paste with some curry paste. 
  • Use cubes of beef or pork fillet or calamari rings instead of the chicken. 
  • Use cooked rice in place of noodles. 
  • Add another chilli for extra heat.

Recipe Compliments of Cobb SA

Cheese, Cobb Cooker Recipes, Vegetables

Veggie Pancakes on Cobb Cooker

Ingredients

  • 2 cups finely grated Zucchini
  • 1 cup grated Carrots
  • 1 cup Corn Kernels, drained
  • 1 large Egg
  • 2 tbls low-fat plain Yogurt
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ cup Flour
  • ½ cup fine yellow Cornmeal
  • 2 tsp Baking Powder
  • ½ cup grated Cheddar
  • 1 to 3 tbsp Vegetable Oil

For the dipping sauce

  • 1 tbls Pesto
  • 1/3 cup Sour Cream

Directions

  1. 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)
  2. Put the dome over the top and leave to heat for 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Compliments of Cobb Australia