Roasting Recipes for the Cobb
Stuffed Roast Chicken
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.1 x 1.5 kg (3lb) chicken oil salt and freshly ground black pepper
250 ml (1 cup) water, wine or chicken stock (optional)
15 ml (1 tblsp) oil
1 medium onion, chopped
100 g (3 oz) mushrooms, chopped
20 ml (4 tsp) chopped parsley
5 ml (1 tsp) oregano
250 ml (1 cup) fresh white
10 ml (2 tsp) soy sauce
salt and freshly ground black pepper
First make the stuffing. Heat oil, 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. Prepare your Cobb, and when it's ready, pour the liquid into the moat, fit the grill and heat covered for 2 minutes. Place chicken breast side down, cover and cook for 1 1/2 hours, turning after 50-60 minutes. Serve plain or with Mushroom Gravy
Simply rub the chicken with a mixture of 20 ml (4 tsp) Italian olive oil and 15 ml (1 tblsp) lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.
Cooking over a fire is mankind’s most ancient way of preparing food. Through the years, there have been many improvements in the art of barbequing, but none as impressive and innovative as the COBB.
You can grill, roast, bake, smoke and simmer many different foods on this amazing little grill. Here are just a few ideas to get you started. Many more delicious recipes can be found in the Cobb Recipe Book.
Quantities below refer to the recipe booklet
1/3 quantity of Basic Italian Dough
1/2 x 410 g (1/2 x 14 oz (can chopped tomatoes, drain off
125 ml (1/2 cup) grated or finely cubed mozzarella cheese
one or more of the following:
chopped salami, mushrooms, olives, anchovies, capers,
diced peppers, salt and freshly ground black pepper, basil
Divide the dough in two Roll one piece into a thin circle, the same size as the grill. Spray or grease the grill and top with the
thin dough. Now add half of the tomatoes and half of the cheese.
Top generously with goodies of your choice and then season.
Sprinkle with herbs, stand for about 5 minutes - until the dough
is puffy at the edges
Prepare your Cobb, allowing it to burn for at least 30 minutes. Now fit the grill that has the risen pizza on it. Cover and cook for 10 - 12 minutes The topping with be soft and the base crispy brown While the first pizza is cooking, prepare
the second one in the same way, lifting onto the grill once risen. Serve cooked pizzas at once.
• Fry 80 g (3 oz) peeled and thawed prawns in 15 ml (1 tbl) Italian olive oil, add a shake of
cayenne pepper, a few gratings of lemon rind and a good squeeze of lemon juice. Season
with salt and black pepper, allow to cool. Top dough with a smearing of Pesto and then
add prawn mixture. Cook as for pizza.
• Top each tomato base with 2 - 3 rashers cooked, crumbled bacon, 60 ml (4 tbl) crumbled
Feta cheese and a few cubes of firm avocado pear. Cook as for pizza.
Ready-made tortillas are available from most supermarkets. Unopened they have a long shelf life. These make an excellent "starter" to a meal.
6 tortillas, 20 cm (8 inches) diameter
375 ml (1 1/2 cups) grated Cheddar or any other sharp cheese
125 ml (1/2 cup) sour cream
1 medium-sized avocado, mashed
2 spring onions, chopped, including some of the green portion
1 large tomato, (roasted in the fire), chopped
60 ml (1/4 cup) fresh coriander (cilantro)
1 - 3 pickled jalapeno chillies, thinly sliced (optional)
salt and freshly ground black pepper
2 ml (1/2 tsp) ground cumin
2 ml (1/2 tsp) ground coriander
1 ml (1/4 tsp) paprika
Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface. Combine remaining ingredients & divide between the tortillas, spreading evenly. Top each
one with a another tortilla and sprinkle lightly with water. Press together firmly. Prepare your Cobb, and when it's ready, fit the grill. Grease or spray the grill and heat tortillas one at a time, covered. Allow to grill lightly for about 3 minutes each side. Cut into wedges and serve.
Serves 8 as a starter and 4 as a snack meal.
• Prepare your Cobb, and when its ready, fit the grill. Grease or spray lightly.
• Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado,
chopped onion and grated Cheddar cheese.
• 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.