Tag Archives: Celery

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

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

Bradley, Seafood, Vegetables

Smoked Tuna Cakes

Ingredients

  • 1 Albacore tuna loin

For tuna cakes 

  • 1 cup Bread Crumbs
  • 2 Celery Sticks, minced
  • 1 Onion, minced
  • 1 Red bell pepper, minced
  • 5-6 Spring Onions, chopped
  • 1 Tbsp Sriracha (Hot Chilli Sauce available at most supermarkets)
  • 1 Egg
  • ¼ cup Mayonnaise
  • Juice and zest of 1 Lime
  • 1 tsp Soy Sauce
  • 2 Tbsp Olive Oil (for cooking)
  • Bradley Flavour Bisquettes – Alder

For Marinade 

  • 3 Tbsp Brown Sugar
  • 1 Tbsp kosher Salt
  • 1 Tbsp Soy Sauce
  • 1 cup Water

DIRECTIONS

  1. Combine together ingredients for marinade and stir until dissolved.
  2. Cut tuna loin into 3 inch wide pieces and marinate for 30 minutes.
  3. Preheat Bradley Smoker to 140°F (60°C).
  4. Smoke tuna for 1 hour with Alder Bisquettes.
  5. Remove tuna from smoker and flake with a fork.
  6. Mix all ingredients until thoroughly combined.
  7. 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.
  8. Heat olive oil in a large skillet over medium heat and add tuna cakes.
  9. Cook about 4 minutes per side until golden and crisp.

Recipe by: Lena Clayton