Lunch -

Lunch

Lunch

Serves 4

  • 4 tortilla wraps
  • 600g chicken
  • 4 tomatoes, skinned, pipped and cut into blocks
  • 1 red pepper, chopped
  • 1 red onion, chopped
  • 2 spring onions, chopped
  • 60ml red wine vinegar
  • 15ml olive oil
  • 10ml sugar
  • Salt and pepper
  • 1 small packet mixed lettuce
  • 125ml mayonnaise
  • Handful of coriander, chopped
  • 200ml sweet chilli sauce
  1. Griddle or smoke the chicken and slice thinly.
  2. Griddle one side of the tortilla.
  3. Make a salsa by mixing the tomato, red pepper, red onion, spring onion and coriander with the vinegar, olive oil, sugar and seasoning.
  4. Spread the mayonnaise over half of the ungriddled side of the open tortilla.
  5. Place lettuce evenly and top with chicken and salsa.
  6. Roll the tortilla into a tight cigar.
  7. Place back on the griddle for a few minutes to heat through.
  8. Cut and serve with sweet chilli sauce.

OPTIONAL: For an alternative use beef, vegetables, salad, fish or game as a filling.

Use 1 batch focaccia dough

TOPPINGS

Tomato paste

  • Fresh basil, chopped
  • 1 chilli
  • Sliced red pepper
  • Anchovies
  • Salami slices
  • Black olives
  • Mozzarella
  • Oregano

Directions:

  1. Roll the dough out to fit into the pan, making sure that the dough is not more than 1/2 centimeter thick.
  2. Make the tomato sauce by mixing the paste with basil, chilli and seasoning.
  3. Spread over the dough and add the toppings.
  4. Prepare the Cobb with the frying pan and heat for 7 minutes with the lid on.
  5. Place the pizza on the frying pan and cook for 15 minutes with the lid on.

OPTION: this pizza can be made with any topping of your choice.

For the Dough:

FOCACCIA

  • 15ml dried yeast
  • Pinch of sugar
  • 450ml warm water
  • 750g strong white / bread flour
  • 2 teaspoons salt
  • 75ml olive oil

Directions

  1. Dissolve the yeast and sugar in half the warm water.
  2. Leave for 10 minutes.
  3. Mix the flour and salt and pour in the yeast and olive oil.
  4. Add the rest of the water and knead, then allow to rise to double in size in a covered bowl rubbed with olive oil.

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

Serves 4

  • 1 onion, sliced
  • 1 red and 1 green pepper, chopped
  • 50g chorizo, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 250g easy cook/precooked basmati rice
  • 400g can chopped tomatoes
  • 200g raw, peeled prawns, defrosted if frozen
  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. In the Deep Frying Pan, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 5 mins, or until onions and peppers are soft.
  3. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 15 mins.
  4. Uncover, then stir – the rice should be almost tender if you have used easy cook rice. If not then this process will take longer and may require another more boiling water.
  5. Once the rice is almost tender, stir in the prawns, with a splash more water if the rice is looking dry, then cover and cook for another min until the prawns are just pink and the rice tender.

Serves 4

  • 500g lamb loin, cut into cubes (1.1lbs)
  • 2 green peppers, cut into cubes
  • Dried apricots

MARINADE

  • 2 garlic cloves, minced
  • Grinding of black pepper
  • 1/4 tablespoon crushed peppercorns (0.04oz)
  • 1/2 teaspoon salt (0.08oz)
  • 3 tablespoons olive oil (0.5oz)
  • Juice of 1 lemon
  1. Combine marinade ingredients.
  2. Add the cubed lamb, mix well and marinate for 1/2 an hour.
  3. Divide the lamb into 4, thread onto a skewer alternating the meat with apricots and peppers.
  4. Prepare the Cobb with the roasting rack.
  5. Grill on the Cobb for 15 minutes turning often and brushing with the marinade as the kebabs cook.

OPTIONAL: any meat may be used for kebabs and marinated with a marinade of your choice.

THREE BEAN SALAD

Serves 4

  • 1 small onion, finely chopped
  • 1 small green or red pepper, finely chopped
  • 1 red chilli, chopped
  • 3 tins of beans (410g) (0.9lbs), choose three bean types (butter beans, red kidney beans, sugar beans, baked beans, sliced green beans or chickpeas)
  • 1 bunch fresh parsley, chopped

DRESSING

  • 1/4 cup olive oil (2.2oz)
  • 1/4 cup brown vinegar (2.2oz)
  • 1/4 cup brown sugar (2.2oz)
  • Salt and pepper
  1. Chop the vegetables and herbs.
  2. Rinse the brine off all the beans (except the baked beans).
  3. Mix the dressing ingredients.
  4. Mix the vegetables, herbs and beans.
  5. Add together and chill for 2 hours.