Tag Archives: Rice

Bradley, Cheese

Smoked Gouda & Sage Risotto

Bradley Cold Smoke Adaptor

Ingredients:

  • 100g Gouda
  • 200g Arborio Rice
  • ½ medium sized Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 175ml dry White wine
  • 500ml-750ml Vegetable Stock
  • 6-10 Sage leaves, chopped
  • Salt & Pepper

Directions

  1. Set up your Smoker with the Cold Smoker Adaptor and ensure cabinet temperature remains below 38°C (100°F)
  2. 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!)
  3. Heat the vegetable stock in a small pot and keep warm
  4. In a shallow and wide pan/pot, heat olive oil
  5. Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
  6. Add rice to pan, until rice also becomes slightly translucent in appearance
  7. Pour in wine and allow to evaporate
  8. Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
  9. Finish risotto by stirring in butter and grated smoked gouda
  10. Stir in sage leaves and season with salt & pepper to taste

Recipe Compliments Lena Clayton and Bradley Smoker

Beef, Cobb Cooker Recipes, Mushrooms, Vegetables

Spicy Meatballs with Mushroom Sauce on Cobb Cooker

Ingredients

  • 1 Tbsp Oil
  • 1 small Onion, chopped
  • 1 Green Pepper, chopped
  • 1 Clove Garlic, chopped
  • 500g Lean Minced Beef
  • 1/3 cup uncooked Rice
  • 1 Egg Yolk
  • ½ cup Bread Crumbs
  • ½ tsp Chili Powder
  • Salt & Pepper

Sauce:

  • 1 pkt Mushroom Soup
  • 1 punnet Mushrooms, sliced
  • 1 cup Water
  • Fresh Basil

Directions:

  1. Prepare your Cobb Cooker with the Wok Pan.
  2. Place oil in pan and fry the onion, peppers and garlic.
  3. In a bowl, combine the meat, rice, egg, bread crumbs, chili, salt and pepper.  Add the braised onions and pepper mix.
  4. Shap mixture into 8 balls.
  5. 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.
  6. Stir occasionally.
  7. When serving, top with some sauce and sprinkling of fresh basil.

Recipe Compliments Cobb International