Set up your Smoker with the Cold Smoker Adaptor and ensure cabinet temperature remains below 38°C (100°F)
Smoke gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
Heat the vegetable stock in a small pot and keep warm
In a shallow and wide pan/pot, heat olive oil
Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
Add rice to pan, until rice also becomes slightly translucent in appearance
Pour in wine and allow to evaporate
Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
Finish risotto by stirring in butter and grated smoked gouda
Stir in sage leaves and season with salt & pepper to taste
Recipe
Compliments Lena Clayton and Bradley Smoker
Adding liquid to
the moat is an option when roasting any type of meat or poultry. The liquid
adds flavour and moisture to the meats. Stuffing ingredients may simply be
combined and used, but you may prefer to fry the onion first.
Serves 4-6
Ingredients
1 x 1.5 kg (3lb) chicken
Oil
Salt and freshly ground black pepper
250 ml (1 cup) water, wine or chicken stock
(optional)
Stuffing
Ingredients
1 Tblsp Oil
1 medium Onion, chopped
100 g (3 oz) Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 cup fresh White Wine
Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper
Directions:
First make the stuffing. Prepare your Cobb Cooker, light a Cobblestone and heat oil in Wok, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.
Combine the remaining ingredients in a bowl and add in the onion mixture.
Use to stuff the chicken.
Rub the chicken with oil, then sprinkle with seasonings.
Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
Serve plain or with Mushroom Gravy Serves 4-6
Variation
Simply rub the chicken with a mixture
of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and
pepper or your favourite spice. Cook the chicken as above.
Place oil in pan and fry the onion, peppers and garlic.
In a bowl, combine the meat, rice, egg, bread crumbs, chili, salt and pepper. Add the braised onions and pepper mix.
Shap mixture into 8 balls.
Mix the soup powder, mushrooms and water in the wok and bring to the boil, then add the meat balls and simmer for one hour with the lid on, turning the meatballs every 15 minutes.
Stir occasionally.
When serving, top with some sauce and sprinkling of fresh basil.
Cook your rice in
the moat and your curry in your Cobb at the same time.
Serves 4
Ingredients
2 Tbsp Olive Oil
1 ½ Onions, chopped
1 Green Pepper, chopped
2 Cloves Garlic, chopped
2 tsp Ginger
2 tsp Curry Powder
1 tsp Lamb Masala Paste
600g Stewing Lamb, cubed
1 Tbsp Flour
2 Tomatoes, diced
1 cup Beef Stock
3 Potatoes, peeled and cubed
Salt and Ground Black Pepper
Directions:
Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
Toss the meat in the flour, add to wok and brown.
Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid.
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.
Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
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.
Fry for about 10 minutes, stirring occasionally.
Keep the lid on to maintain a high temperature.
Add the carrot and red pepper and fry for another 5 minutes (lid off).
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.
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!
