Tag Archives: Parsley

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, Poultry

Lemon and Garlic Stuffed Roast Chicken on Cobb Cooker

Ingredients:

  • 1 whole Chicken
  • 4 whole Lemons, quartered
  • 8 cloves Garlic, crushed
  • Fresh Parsley, chopped
  • Fresh Thyme, chopped
  • Olive Oil
  • Salt and Pepper

Directions:

  1. Prepare COBB and light a Cobblestone.
  2. Stuff chicken with lemons, garlic, parsley, thyme. Rub entire chicken with olive oil, sprinkle with salt and pepper.
  3. Place chicken on the Fenced Roast Rack, close lid and cook about 90 minutes, turning once at 45 minutes.
  4. Once cooked, remove and set aside for about five minutes before carving.
  5. Don’t forget that you can cook your hard vegies (potatoes etc) in the moat while the chicken is cooking!

Recipe compliments of Cobb Global

Cobb Cooker Recipes, Uncategorized

Garlic and Lemon Butter Sauce on the Cobb Cooker

Serves 6

Ingredients

  • 300g Butter
  • 8 Garlic cloves, finely chopped
  • 1 small bunch of Parsley, chopped
  • 1 Lemon, quartered
  • Salt

Directions

  1. Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. This is often made after something else has been cooked. If so, then just go from the next point. 
  3. Place the Deep pan on to the Cobb and close the lid, wait for 5 minutes for it to heat up nicely. 
  4. Chop the butter into rough blocks and place into the pan. 
  5. Let it melt whilst stirring. 
  6. Add the garlic and let it simmer for 5-10 minutes – it will infuse into the butter nicely. 
  7. Squeeze the lemon juice into the pot, making sure the pips don’t fall in. 
  8. Add the chopped parsley, a good pinch of salt and remove from the heat. 
  9. This goes beautifully with seafood or just on your baked potato. Enjoy!

Compliments of Cobb Global