Tag Archives: Coriander

Bradley, Pork, Tomatoes, Vegetables

Smoked Pork Carnitas with Tropical Guacamole

Ingredients:

  • 1 Pork Roast (Butt, Shoulder or Blade)
  • 3 Tbsp Sugar
  • 2 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp dry Oregano
  • 2 tsp ground Chipotle Powder
  • 2 tsp ground Cumin
  • 2 tsp ground Coriander
  • 3 Avocados
  • 1 Lime, juiced
  • 1 medium Tomato, diced
  • ½ Pineapple, peeled and cored
  • 2 Jalapeno Peppers, cored and minced
  • 12 or more soft Tortilla shells, flour or corn

Directions

  1. Make the rub by mixing together the sugar and all the spices.  Generously rub the spice mixture all over the pork roast.
  2. Set your Bradley Smoker to 225°F using Bisquettes of choice.
  3. Smoke the pork roast until it reaches an internal temperature of 195°F.  This can take 14-18 hours, depending on the outside temperature.
  4. When smoking is complete, pull the pork into thin strips, discarding fat and bone.
  5. Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl.  Mash with a fort or potato masher.  Squeeze the lime juice and stir it into the mashed avocado.  Stir in the diced tomato, pineapple and minced jalapeno pepper.
  6. Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Vegetables

Smoked Sweet Potato Stew

This recipe is hearty, healthy and super delicious, a nice change from meats.

Serves 2

Ingredients:

  • 3 Sweet Potatoes, peeled and cubed
  • 1 Tbsp Oil
  • 1 large Onion, diced
  • 4 Garlic cloves, minced
  • 1 tsp Turmeric
  • ½ tsp Curry Powder
  • ½ tsp Cumin
  • ¼ tsp Chili Flakes
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ¾ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 1 cup Vegetable Stock
  • 1 (14oz) can Chickpeas
  • 1 (14oz) can diced Tomatoes
  • Cilantro (Fresh Coriander)

Directions

  1. Smoke sweet potato cubes for 1 hour in your Bradley Smoker with Alder Bisquettes at 250°F.
  2. Sautè onions and garlic in oil for 2-3 minutes on low heat.
  3. Add seasoning, stock and smoked sweet potatoes and bring to a boil.
  4. Reduce heat and simmer until sweet potatoes are soft.
  5. Add chickpeas and canned tomatoes.
  6. Cook for another 5 minutes.
  7. Serve with cilantro.
  8. Enjoy.

Recipe Compliments of Lena Clayton and Bradley Smoker Australia

Cheese, Cobb Cooker Recipes, Vegetables

Quesadillas on the Cobb Cooker

These make an excellent “starter” to a meal. Serves 8 as a starter and 4 as a snack meal.

Ingredients

  • 6 tortillas, 20 cm (8 inches) diameter
  • 1 ½ cups grated Cheddar or any other sharp cheese
  • ½ cup Sour Cream
  • 1 medium-sized Avocado, mashed
  • 2 Spring Onions, chopped, including some of the green portion
  • 1 large Tomato, chopped
  • ¼ cup fresh Coriander
  • 1 – 3 pickled Jalapeno Chillies, thinly sliced (optional)
  • Salt and freshly ground Black Pepper
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼  tsp Paprika
  • Optional Extras: Cooked Chicken, Chorizo, Corn

Directions:

  1. Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface.
  2. Combine remaining ingredients & divide between the tortillas, spreading evenly.
  3. Top each one with another tortilla and sprinkle lightly with water. Press together firmly.
  4.  Prepare your Cobb, and when it’s ready, fit the Grill.
  5. Grease or spray the grill and heat tortillas one at a time, covered.
  6. Allow to grill lightly for about 3 minutes each side.
  7. Cut into wedges and serve.


Variations:

  1. Prepare your Cobb, and when its ready, fit the Grill. Grease or spray lightly.
  2. Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado, chopped onion and grated Cheddar cheese.
  3. Do not add a second tortilla. Place on the grill and cook covered for about 4 minutes. Add plenty of shredded lettuce and roll up & eat.

Recipe Compliments of Cobb UK

Photo Compliments of Olive

Bradley, Poultry

Smoked Turkey Pastrami

Serves 4

Ingredients

  • 3-4 lbs of Boneless Skinless Half Turkey Breast
  • 4 tsp cracked Black Peppercorns
  • 2 Tbsp Coriander
  • 4 tsp Brown Sugar
  • 6 Garlic cloves, minced
  • 8 tsp Sea Salt
  • 4 tsp Sweet Paprika
  • 3 tsp Mustard Seeds
  • 2 tsp ground Ginger

Directions

  1. Mix and pound all the spices together in a large mortar and pestle.
  2. Rub the spice mixture over both sides of the turkey breast.
  3. Place the turkey in a glass casserole dish or large plate and cover with plastic wrap.
  4. Refrigerate overnight then remove from the refrigerator and let it stand for 2 hours.
  5. Rub the smoker rack with oil.
  6. Preheat the Smoker to 98°C (210°F) using Apple Bisquettes.
  7. Place the turkey on the oiled rack and smoke, 2 hours for a 3lb turkey breast, until an internal thermometer reads 60°C (140°F).
  8. Let the turkey rest for about 20 minutes.
  9. For an authentic pastrami appearance, slice thinly, in long pieces.

Recipe Compliments of Bradley Smokers

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, Herbs, Mushrooms, Pork

Bacon & Cream Cheese stuffed Mushrooms on Cobb Cooker

Serves 4

Ingredients:

  • 4 big Brown Mushrooms
  • Salt and Pepper
  • 4 Tbsp Salted Butter
  • 2 cloves freshly crushed Garlic
  • Full-cream Cream Cheese or Cottage Cheese
  • Fresh chopped Coriander
  • 1 packet of Streaky Bacon, diced

Directions:

  1. Prepare your COBB and light your Cobblestone.
  2. Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
  3. Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
  4. Trim the mushroom stems to the same height as the brown fins.
  5. 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.
  6. Mix together the cream cheese, coriander and half the bacon.
  7. Spread a generous dollop of cream cheese mixture carefully over the whole mushroom to cover it.
  8. Top with rest of the crispy bacon and some crumbled blue cheese (optional).
  9. Cook on the COBB Roast Rack with the dome lid on for about 10-15 minutes.

Recipe Compliments of Cobb Global

Cobb Cooker Recipes, Herbs, Tomatoes, Vegetables

Tomato Salsa

Ingredients

  • 1 Red Onion finely diced
  • 1 punnet Cherry Tomatoes
  • 1 Chilli, seeded and chopped
  • 1 Avocado, diced
  • 1 small handful fresh Coriander
  • Squeeze of Lemon juice
  • Splash of Olive Oil
  • 1 tsp Sugar
  • Salt and Black Pepper

Directions

  1. Chop all ingredients into small blocks and combine in a bowl.
  2. Pick the coriander leaves off the stalks and add to the bowl.
  3. Add a good squeeze of lemon juice, a generous splash of olive oil and season with the sugar, salt and black pepper to taste.
  4. Serve with your favourite meat/fish cooked on your Cobb Cooker.

Recipe compliments of Cobb Global

Cobb Cooker Recipes, Seafood, Vegetables

Fish Cakes with Horseradish Mayonnaise on Cobb

Serves 4

Ingredients:

  • 600g Hake/Hoki fillets
  • 300g Potatoes, washed
  • 1 Tbsp Chives, chopped
  • 1 Tbsp Coriander, chopped
  • 1 Tbsp Parsley, chopped
  • Zest of 1 Lemon
  • 1 tsp Lemongrass, finely chopped
  • 1 Tbsp Plain Flour
  • Olive Oil
  • 80g Butter
  • 1 cup Mayonnaise
  • 3/4 cup Horseradish Sauce
  • Squeeze of Lemon juice
  • Salt and Black Pepper

Directions:

  1. For the horseradish mayonnaise, combine the mayonnaise, horseradish and a good squeeze of lemon juice. Season with salt and pepper.
  2. Light a CobbleStone and wait a few minutes until it has turned grey.
  3. Place the Frying Dish onto the Cobb Cooker and close the Dome Cover for at least 5 minutes until the pan is hot.
  4. Cut the potatoes into thin rounds, leaving the skins on.
  5. Add the potatoes to the Frying Dish and just cover with water.
  6. They will take about 30-45 minutes to cook through.
  7. 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.
  8. Place the Frying Pan on the Cobb Cooker and let it heat up for at least 5 minutes with the Dome Cover on.
  9. Fry the fish in a little olive oil with the Dome Cover on and then remove and add to the mash mixture.
  10. Wipe the Frying Pan and place back onto the Cobb Cooker.
  11. Add the fresh herbs, lemon zest, flour and a good pinch of salt and black pepper to the mash mixture and combine well.
  12. Shape into fish cakes.
  13. Add a good glug of olive oil to the pan and gently add your fishcakes.
  14. Let them cook for about 10 minutes on each side until they are crisp and golden.
  15. Serve with tangy horseradish mayo and a fresh green salad or enjoy with your favourite side dishes.

Recipe compliments of Cobb Global

Cobb Cooker Recipes, Seafood

Snapper with Lime & Coriander on Cobb Cooker

Serves 4

Ingredients

  • 1 Tbsp Olive Oil
  • 500g Snapper (approx.)
  • 1 Lime, sliced
  • 1 Tbsp Ginger, grated
  • 2 Tbsp Coriander, chopped
  • 1 Red Chilli, thinly sliced, with or without seeds as preferred

Directions

  1. Prepare the Cobb with the Roasting rack, light a Cobblestone, and heat for 10-15 minutes with the lid on.
  2. Rub the Snapper with some of the oil and place on piece of foil large enough to wrap the whole fish. 
  3. Make cuts 2cm apart on the body of fish on both sides.
  4. Place cut Lime slices into the cuts on the fish.  Sprinkle the ginger, coriander and chilli over the fish and drizzle the remaining oil over fish and herbs.
  5. Fold edges of foil around fish and ensure it is completely wrapped. 
  6. Place the fish on prepared Cobb Roasting Rack, cover with lid and cook for 20-30mins.  Check periodically to ensure Snapper is not overcooked.

Photo and recipe, adapted to suit Cobb Cooker, compliments of Natural Health Au.