Dinner | The Cobb Australia | Dinner Tips



Serves 4

  • 800g pork fillet (4 pork fillets)
  • 2 packets streaky bacon
  • 10g fresh sage
  • 20ml olive oil
  • Pinch of salt
  • Grind of pepper
  1. Chop the sage and add to the olive oil.
  2. Brush the oil over the fillet and season, then wrap in bacon spiralling from top to bottom.
  3. Prepare the Cobb with the roasting rack and heat for 5 minutes with the lid on.
  4. Cook slowly so as not to burn the bacon before the pork is cooked.
  5. Remove the wrapped fillet, let it rest for 5 minutes and then carve each fillet into about 6 slices.
  6. Serve with cabbage salad.

Cabbage Salad:

  • 2 cups shredded cabbage or 1/4 head green/red cabbage or a mixture of both.
  • 1 large shredded carrot
  • 2 stalks chopped spring onion / 1/4 red onion
  • Handful chopped parsley
  • 100ml creamy mayonnaise
  • 50ml prepared salad dressing, oil based
  • Salt and pepper
  • 10ml sugar
  1. Mix all the vegetables together.
  2. Mix the parsley, mayonnaise, dressing and sugar.
  3. Pour over the vegetables and season.

Serves 4

  • 60g crème fraîche
  • 30g grainy mustard
  • 2 cloves of garlic
  • 150ml chicken stock
  • 8 chicken drumsticks/thighs with skin
  • 500g baby potatoes – halved
  • 200g green beans – roughly chopped
  • 2 tbsp honey
  • ½ small bunch tarragon, roughly chopped
  1. Light a Cobble Stone and once ready to cook place the Deep Frying Dish into the Cobb with the lid on to heat for 5 minutes.
  2. Mix together the crème fraîche, mustard, garlic and stock with some salt and pepper.
  3. Arrange the chicken, skin-side up, in the Deep Frying Pan.
  4. place the potatoes and beans in between the chicken pieces.
  5. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Serves 4

  • 1kg fresh mussels (2.2lbs), cleaned (remove the beard) and scrubbed
  • 3 large spring onions
  • 1/2 onion, peeled and chopped
  • 2 fat garlic cloves, peeled
  • 1 fresh red chilli
  • Handful flat-leaf parsley
  • +-150ml dry white wine (5.2oz)
  • 2 tablespoons crème fraiche/fresh cream (1oz)
  • 1/2 lemon
  • 2 tablespoons olive oil (1oz)
  1. Prepare the Cobb with the frying dish and heat for 7 minutes, lid on.
  2. Add olive oil and sauté the onions, garlic, and chilli for 3 minutes.
  3. Bring the wine to the boil with the onions, garlic and chilli.
  4. Add the mussels and the cream.
  5. Place the lid on and steam in its own juices until the mussels are open.
  6. Discard any that did not open.
  7. Top with roughly chopped parsley and a squeeze of fresh lemon juice.

Crab and Prawn Cake Ingredients:

200 g Red mullet fillets
500 g fresh crab meat chopped coarsely
1 Egg White
1 fresh red Thai Chilli quartered
2cm piece fresh ginger (10g) grated
500 G uncooked large King Prawns, shelled, chopped coarsely
¼ cup plain flour

Blend or process fish, crab egg white chili and ginger until mixture is smooth, Stir in prawn using hand.
Shape ¼ cups of the mixture into cakes, Coat cakes in flour, shake off excess flour.
Cook cakes on heated oiled Cobb Pan, uncovered, until cooked through.
Cover with Tomato Remoulade (recipe below)

Tomato Remoulade Ingredients:

1/c cup mayonnaise
2 teaspoons finely grated lemon rind
1 Tablespoon drained capers, rinsed, chopped coarsely
2 drained anchovy fillets, chopped finely
1 small tomato seeded and chopped finely
2 tablespoons copped fresh parsley

Combine all ingredients together and serve