ON THE ROAD RECIPES - The Amazing COBB
Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
Go to the Cookbook page for more details or click on images.
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The Amazing COBB
This amazing little unit is a camp oven, BBQ and smoker all in one. I first came across it at the Brisbane 4WD & Caravan Show in June last year. The Cobb is a no fuss, BBQ cooker which uses 6 or 7 BBQ briquettes as its heat source. Its portable, versatile, safe, healthy and economical great if you are camping, travelling in a caravan or on a boat.
With just 7 BBQ briquettes, you get a cooking time exceeding 2 1/2 hours, enough for a large roast.
Cobb is available direct from the Australian Cobb Website: http://cobbaustralia.com.au/ where you'll find all the information you need about the Cobb: product range, how to use the Cobb and a list of retail outlets, etc.
Phone: (02) 9144 7565
Monday to Friday 9am – 5pm
You'll also find a list of Cobb Retailers on their web site.
The Cobb Premier Cooking System
A rugged all stainless steel model that will have great appeal to off-road 4WD and boating types.
The Premier has the same cooking capability and the same level of user-friendliness as the Cobb MKII.
Also in their range is the COBB PRO COOKING SYSTEM, COBB SUPREME, plus lots of accessories.
Ive tried the following recipes with great success.
Crown Roast Stuffed Rack of Lamb
Get our butcher to prepare the crown roast of lamb, or do what I did and use 3 or 4 racks of lamb, consisting of 4 cutlets in each rack. Form them into a circle and tie securely with string.
2 tblspns mint jelly (or rosemary/mint jelly is delicious)
1 tspn lamb herbs or rosemary
1 tblspn butter
1 onion finely chopped
1 cup cooked rice
1/2 to 1 cup prunes stones removed and chopped
1/3 cup ground almonds
3 to 4 tinned apricots
1 tblspn chopped parsley
1 lemon rind and juice
salt & pepper to taste
Fill the lamb with the stuffing mix.
In a saucepan, place the mint jelly and heat until it becomes runny. Add the herbs and seasoning. (When at home, use the microwave.)
Brush over the outside of the lamb.
Place on the grill in the prepared COBB or roast the meat in a moderate oven (180ºC) for approx 1 to 1 1/2 hours or until cooked to your liking. Baste occasionally with the mint mixture.
During the last 20 mins add some extra apricots to the top for decoration - optional.
When cooked, cut the racks into serving size portions and serve with a spoonful of the stuffing mix.
Melt the butter in a pan and sauté the onion for a few minutes until soft.
Remove from the heat and add all the remaining ingredients and mix well.
Roast Leg of Lamb
1.5 to 2 kg leg of lamb
1 to 2 cloves garlic peeled and cut into slivers
sprig fresh rosemary (or used dried herb)
1 x lemon
salt & pepper to taste
Make at least 6 or 8 small slits over the lamb, about 1cm (1/2") deep.
Push a sliver of garlic and a small piece of rosemary into each slit.
Mix some olive oil with the juice of the lemon and then brush over the lamb.
You can prepare the lamb an hour or so beforehand and let it marinade in the olive oil/lemon mix.
Place on the grill in the prepared COBB or roast the meat in a moderate oven (180ºC) for approx 1 1/2 to 2 hours, depending on the size of lamb and how you like it cooked.
Let it rest for 10 mins for carving.
View Campfire Cooking Products Links - click here Viv's guide to Camping & Cooking Essentials
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