Tag Archives: cobb

Bradley, Cheese, Cobb Cooker Recipes, Mushrooms, Vegetables

COBB Smoky Stuffed Mushrooms

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INGREDIENTS

  • ½ Red Onion – finely diced
  • 1 Clove Garlic – crushed
  • ½ tsp Smoked Paprika
  • 2tsp Thyme – finely chopped
  • 50g Olives – pitted and finely chopped
  • 50g Panko Breadcrumbs
  • 50g Feta Cheese
  • 50g Smoked Cheese (Cold smoke in your Bradley Smoker for 3-4 hours using Apple, Cherry or Premium Beer bisquettes, and refrigerate. Vac & Seal into packs and leave in the fridge for as long as you can resist it – the longer you leave it, the better the flavour – we like to leave it for a month before using it, after taste testing some soon after its smoked and refrigerated)
  • Salt & Pepper
  • 70g Rocket
  • 10 White or 6 Portabello Mushrooms
  • 1 Tbsp Olive Oil

INSTRUCTIONS

Set up your COBB Cooker and light the Cobblestone.

Into a bowl add finely chopped stalks and gills, removed from each mushroom.  Add the red onion, thyme, paprika, olives, garlic, salt & pepper, ½ tsp olive oil, panko breadcrumbs, crumbled Feta and finely grated smoked cheese.  Mix until well combined.

Arrange the mushrooms onto the COBB Frying Pan and fill each one with the filling mixture, and drizzle with a little olive oil.

Using the Lifting Fork, place the Fry pan on the hot COBB.  For extra smoky flavour place a Bradley Smoker wood bisquette, or a water soaked wood chunk on the hot Cobblestone.  Cover with the dome lid and cook for about 20-25 minutes, until the tops are golden.  Remove Fry pan using the Lifting Fork.

Arrange Rocket on a platter and serve with the mushrooms on top.

Enjoy!

Visit our COBB New Zealand and Bradley Smoker Facebook pages for more inspiration and ideas!

Baking, Cobb Cooker Recipes, Fruit

COBB Strawberry Scones

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Buttery and flaky scones that melt in your mouth. These scones have  lots of fresh strawberries that are fresh and fruity when eaten right out of the oven.  The perfect Summer breakfast!

 

 

INGREDIENTS

  • 2 ¼ Cups Flour
  • 1/3 Cup Sugar
  • 3 tsp Baking Powder
  • 1/3 tsp Salt
  • 115g cold Butter, cubed
  • 1 ½ Cups fresh Strawberries, chopped
  • ¾ Cup Milk
  • 1 Egg
  • ½ Cup Icing Sugar
  • 2 Tbsp Milk

 

INSTRUCTIONS

  1. Light your Cobb, and leave for several minutes until the Cobblestone is grey.
  2. Set the Fenced Roast Rack on top of the grill grid or use a COBB Pizza Stone and close the dome lid.
  3. In a bowl, whisk together the flour, sugar, baking powder and salt.
  4. Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Or rub the butter into the flour using your fingertips.  Continue until a crumbly consistency is produced. Stir in the chopped strawberries.
  5. In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
  6. Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 20cm disc. Cut into 8 equal wedges.
  7. Place wedges on the roast rack lined with baking paper, or on top of the pizza stone (sprinkled with a little flour).
  8. Cover with the hood lid and bake for about 18-20 minutes. The scones should be just starting to brown on top.  If using the roast rack it may be necessary to flip the scones over after 10 minutes.
  9. Remove from the Cobb and let cool slightly.
  10. Make the drizzle by mixing the icing sugar with the milk until dissolved. Drizzle over all the scones.
  11. Enjoy!

Follow our COBB New Zealand Facebook page and visit www.thecobb.co.nz for more information

Beef, Cobb Cooker Recipes

COBB Korean BBQ Beef Short Ribs

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INGREDIENTS 

  • 1 ½ kg beef short ribs , cut in 2cm slices across the bones
  • 2/3 cup soy sauce
  • 2/3 cup brown sugar
  • 1/3 cup rice wine
  • 1/3 cup water
  • 2 garlic cloves , minced
  • 1 tsp sriracha sauce
  • 2 tsp sesame oil
  • sliced spring onions , for garnish
  • toasted sesame seeds , for garnish

 

INSTRUCTIONS

  1. Make the marinade by mixing together the soy sauce, brown sugar, rice wine, water, garlic, sriracha sauce and sesame oil. Pour the marinade over the short ribs, in a large bowl and toss so the meat is coated all over. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours.
  2. Set up your COBB and light the Cobblestone, allow to turn grey before placing the grill plate or griddle for cooking.
  3. Using tongs lift the ribs out of the marinade and let it drip off. Place the ribs on the grill and cook to desired doneness, flipping after 3-5 minutes or so.
  4. Remove from the grill and sprinkle the sesame seeds and sliced green onions on the ribs. Serve with kimchi.

Visit our COBB New Zealand Facebook Page or www.thecobb.co.nz website for more information on COBB Portable Cookers – Grill, Roast, Smoke, Boil, Bake anything, anytime!

Recipe by Steve Cylka

Beef, Cobb Cooker Recipes

COBB Grilled Sesame Beef Skewers

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INGREDIENTS  

  • 1 beef tenderloin
  • ½ Cup Sesame Oil
  • ½ Cup Vegetable Oil
  • 2/3 Cup Soy sauce
  • ½ Cup Sugar
  • 10 Garlic cloves , minced
  • 4 Tbsp grated Ginger
  • 1 tsp dried Chili flakes
  • 3 Tbsp Sesame seeds (White & Black)
  • 8 Spring Onions, sliced
  • Skewers

INSTRUCTIONS

  1. Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
  2. Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
  3. Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
  4. Soak skewers for at least 15 minutes before adding the meat.
  5. Light your COBB and allow CobbleStone to turn grey before putting the grill plate in place.
  6. When ready to grill, place the meat on the skewers.
  7. Grill either on the grill plate or on the roast rack for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
  8. Place on a serving platter. Sprinkle with sesame seeds and green onions.

Follow our COBB New Zealand Facebook Page and Visit our COBB New Zealand website for more product information www.thecobb.co.nz

Cobb Cooker Recipes, Poultry, Vegetables

COBB Chicken Cutlets with Vegetables in Dill Cream Sauce

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INGREDIENTS 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets)
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)

 

INSTRUCTIONS

  1. Set up your COBB and light a CobbleStone. Wait a few minutes until it has turned grey.  Or, if you don’t have a CobbleStone on hand, ready your BBQ briquettes in the COBB’s fire grid.
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Dredge the chicken cutlets in panko bread crumbs.
  4. Heat oil in the COBB Frying Dish/Wok over medium heat (place on top of Roast Rack to cook at a lower temperature). Place the breaded chicken cutlets in the frying dish and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  5. Remove the chicken cutlets from the frying dish, for now, and place on a plate. Add the vegetables to the frying dish and pour in the water. Cover with the hood lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the frying dish. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  6. Remove the vegetables, for now, from the frying dish and place in a large bowl. Melt the butter in the frying dish and whisk in the flour to create a roux. Remove from the COBB and slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Return frying dish to the roast rack and let simmer for 3-4 minutes, stirring slowly.
  7. Add the vegetables and chicken back to the frying dish and gently stir to coat in the sauce.
  8. Serve over your favourite cooked pasta

Check out our website http://www.thecobb.co.nz and our Cobb New Zealand Facebook Page for more inspiration!

 

Beef, Cobb Cooker Recipes, Vegetables

COBB Loaded Shepherd’s Pie

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INGREDIENTS 

Meaty Crust:

  • 250g minced lean Beef
  • 250g minced Pork
  • 1 medium onion, finely diced
  • ¼ Cup breadcrumbs
  • 1 tsp garlic powder
  • 2 Tbsp tomato paste
  • 1 large egg, beaten

Sour Cream Mashed Potatoes:

  • 1kg starchy potatoes (e.g. Agria), scrubbed and diced
  • 1 Cup milk
  • 3 Tbsp butter
  • 2/3 Cup sour cream
  • ½ Cup Cheddar or Tasty Cheese, grated
  • Kosher salt, to taste

Toppings:

  • 5 strips bacon, chopped and cooked
  • Diced tomato
  • Thinly sliced spring onion
  • Thinly sliced chives

 

INSTRUCTIONS

  1. Prepare your COBB and allow Cobblestone to turn grey. Put the grill plate and roast rack in place and cover with the dome lid.
  2. In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Place pie dish on the roast rack and replace dome lid.  Cook for 25-30 mins (or until cooked).
  3. Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
  4. Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
  5. Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
  6. Remove the Meaty Crust from your COBB and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the COBB and cover with the dome lid for another 15 to 20 minutes, until the cheese is melted and begins to crisp.
  7. Top with diced tomatoes, bacon, scallions and chives to serve.

Cobb Cooker Recipes, Poultry

COBB Garlic Mushroom Stuffed Chicken Breast

Ingredients

  • Mushrooms:
  • 4 Tbsp Butter
  • 250 grams Mushrooms, sliced
  • 4 cloves Garlic, minced
  • 2 tablespoons fresh Parsley chopped
  • Salt and Pepper, to taste

 

Chicken:

  • 4 Chicken Breasts, skinless and boneless
  • Salt and Pepper, to season
  • 1 tsp Onion powder
  • 1 tsp dried Parsley
  • 8 slices Mozzarella or Edam/Colby cheese
  • ¼ Cup fresh grated Parmesan cheese

 

Garlic Parmesan Cream Sauce:

  • 1 Tbsp Olive Oil
  • 2 large cloves Garlic minced or finely chopped
  • 1 Tbsp Dijon Mustard
  • ¾ Cup Milk mixed with ¾ Cup Cream (half and half), or use reduced fat cream or evaporated milk
  • ½ Cup finely grated fresh Parmesan cheese
  • Salt and pepper, to your tastes
  • ½ tsp Cornflour mixed with 2 tsp of water (to thicken the sauce)
  • 2 Tbsp fresh chopped Parsley

Instructions

Chicken:

  1. Set up the COBB and light your Cobblestone or BBQ Charcoal
  2. Melt butter in the Cobb Frying Dish/Wok placed on top of the Grillplate (this enables a slightly lower cooking temperature). Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
  3. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
  4. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese into each breast pocket.
  5. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
  6. Heat the COBB Frying Dish the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a ‘nutty’ flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan with the Hood Lid and continue cooking for a further 20 minutes, or until completely cooked through the middle and no longer pink (74C degrees).
  7. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
  8. To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.

 

Sauce:

  1. Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Lift the Frying Dish and place the Roast Rack on the grill plate, and sit the Frying Dish on top. (This allows you to cook at a reduced heat.)  Add the mustard and half and half (or cream).
  2. Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornflour/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  3. Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.

Cobb Cooker Recipes, Poultry

COBB Chicken Florentine Wrapped in Prosciutto

INGREDIENTS

 For the Chicken:

  • 280g Fresh Baby Spinach leaves, divided
  • 1 250g tub Ricotta Cheese
  • ¼ Cup grated Parmesan
  • 1 Garlic Clove, minced
  • ¼ tsp Nutmeg
  • ½ tsp Salt
  • Pinch freshly ground Black Pepper
  • 6 Chicken Breasts
  • 12 slices Prosciutto or Bacon
  • 4 Tbsp Olive Oil

 

For the Sauce:

  • 1 punnet Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1 Onion, finely chopped
  • 1 Garlic Clove, minced
  • 1 Tbsp Flour
  • ¼ tsp Salt
  • 1 Cup Milk
  • 2 Tbsp Red or White Wine

 

INSTRUCTIONS

  1. Set up and light your COBB, wait until the Cobblestone turns grey and place the Frying Dish/Wok on the top.
  2. In the frying dish, wilt three-fourths of the spinach, reserving about a handful. Transfer to a sieve to drain and cool. Remove the frying dish, replace with grill plate and roast rack, then close the dome lid.
  3. In a large bowl, combine ricotta, Parmesan, garlic, salt, pepper and nutmeg. Fold in cooked spinach.
  4. On a flat surface, cut chicken breasts in half, but not all the way through, opening them up like a book. Season the chicken with salt and pepper. Fill each with about 2 tablespoons of the cheese and spinach mixture. Fold the breasts back together and wrap them in Prosciutto or Bacon to close them. Brush the chicken parcels all over with olive oil, arrange on the roast rack and bake in your COBB for 18 to 20 minutes with the dome lid in place.
  5. Remove the Chicken from the COBB and put aside while you cook the sauce.
  6. For the Sauce – In the frying dish, cook tomatoes in olive oil until blistered. Remove and set aside. Add onions and saute in butter for about 3 minutes. Add garlic and cook for 1 minute more. Gradually add flour and salt and stir in milk and wine until combined. Heat until bubbling, then reduce heat and simmer for 2 minutes until thickened. Add remaining spinach and wilt. Add chicken, return tomatoes to the pan and serve.

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Cobb Cooker Recipes, Poultry

COBB Yoghurt Roast Chicken

Servings – 2 – 3   

INGREDIENTS

Chicken Drumsticks 6-8 (skinless)
Black pepper – to taste
Salt – to taste
Lemon juice – to taste
Plain Yoghurt – 1 ½ Cups
Garlic – 2-3 cloves
Coriander leaf – 1 tablespoon
Lemon zest – ½ teaspoon
Chilli flakes – 1 teaspoon
Lemon juice – 1 tablespoon
Mixed herbs – 1 teaspoon
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Olive oil – 1 teaspoon
Olive oil – for brushing

PREPARATION

1. Score the drumsticks with a sharp knife (2 or 3 cuts ½ cm deep per side).

2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well.

3. Marinate 10 – 15 minutes.

4. In a mixing bowl, add yoghurt, crushed garlic cloves, coriander, lemon zest, chilli flakes, lemon juice, mixed herbs, salt, and black pepper.  Mix well.

5. Add the chicken drumsticks, 1 teaspoon olive oil and combine coating the chicken.

6. Marinate for 3 hours.

7. Prepare your Cobb and light the Cobblestone or charcoal briquettes, allow to turn grey.

8. Place the chicken legs on the grill plate or on the roast rack and brush the leftover marinade on them. Spray with some more olive oil.

9. Cook on your Cobb with the hood on for 30 minutes (or until the internal temperature of chicken reaches 74C degrees).

10. Serve hot

Visit our COBB New Zealand Website  or check out our COBB New Zealand  Facebook Page for more ideas!

Cobb Cooker Recipes, Poultry, Vegetables

COBB’s Avocado Smoked Chicken Salad

This Avocado Chicken Salad recipe is a keeper!

SALAD INGREDIENTS

  • 2 large chicken breasts
  • 3 medium or 2 large avocados
  • 1 cup corn (from 1 cooked cob)
  • 200g Bacon, cooked and chopped
  • ¼ cup Chives or spring onion, chopped
  • 2 Tbsp chopped Dill
  • 2 hard boiled eggs, cut in halves or quarters
  • 3-4 slices mango or seeds of ½ pomegranate (optional)

LEMON DRESSING

  • 3 Tbsp fresh lemon juice
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt, or to taste
  • ⅛ tsp black pepper

INSTRUCTIONS:

  1. Start your COBB Cooker by lighting a Cobblestone and allow to turn grey before placing a Bradley Smoker Maple bisquette on the hot cobblestone. Put the hotplate and roasting rack in place.  Season the chicken breasts with salt and pepper.  Hot Smoke in your COBB Premier with the Dome Lid on, for 1 ½ – 2 hours or when the internal temperature of the chicken reaches 74C degrees.  Cool, then dice or shred the cooked chicken breasts and place into a large mixing bowl.
  2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
  3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped spring onion, chopped bacon, and 2 Tbsp fresh Dill.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg, and sliced Mango or Pomegranate (if desired)

Original recipe by Natashaskitchen.com adapted by Cobb New Zealand