APPLE & BLUEBERRY CRUMBLE

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 2 - 4

Directions

A quick, easy and delicious apple and blueberry crumble recipe that takes only 10 minutes to prepare and is a sure winner with the whole family! This recipe has been made on the COBB Pro Black but can also be made on other COBB Cookers such as the Compact Pro, Premier and Premiere+ and Supreme and Supreme+ models. You can serve it as a warm desert or serve it with ice cream or cream for a delectable treat.

This recipe is made with pantry staples, except for the blueberries, so it means you can serve this apple & blueberry crumble anytime, anywhere. We’ve used classic apple for this pie, but other firm fruits will work too.

SWAP IT OUT

Try pears instead of apples, and raspberries or cherries instead of blueberries

Accessories: Fenced Roast Rack

Method:

1. Light ½ Cobblestone and allow to burn for 5 minutes. Top your COBB with the grill grid and roast rack, cover with the dome and preheat for 20 minutes.
2. Mix the filling ingredients together, and spoon into an ovenproof dish that fits into the COBB (a deep enamel plate will work well).
3. Crush the biscuits using a jar or crumble with your fingers. Mix with the rest of the topping ingredients and scatter over the pie filling.
4. Place the dish on the roast rack, cover with the Dome Lid and bake for 25–30 minutes or until bubbling and fragrant.
5. Remove and cool slightly before serving.

BACON MAPLE SYRUP FLAPJACK STACK

Cook Time: 1hr:30 Minutes

Level of Difficulty: Medium

Serving Size: 3

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle on your COBB Cooker and let it heat up for at least 5 minutes. Fry the bacon until crispy and set aside.
3. Place the flour in a mixing bowl and make a well in the middle. Whisk the eggs, buttermilk and salt together with a fork.
4. Pour the mixture into the well and start incorporating the flour until you have a nice batter. The shape and height of your pancakes will vary depending on how thick your batter is, so adjust by adding flour or milk as needed.
5. Set the mixture aside and cover with a cloth.
6. Place the Frying Pan on the COBB Cooker and cover with the Dome Cover to heat up for 5 minutes.
7. Add a good knob of butter and spoon the batter into the pan. Once you see bubbles appearing on the top of the flapjack, they are ready to flip with a non-metallic spatula. Repeat the process, adding a little more butter or oil to the pan if needed.
8. Build a stack layered with crispy bacon and drizzled generously with maple syrup.

BAKED CAMEMBERT AND ROSEMARY BREAD SKEWERS

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 7

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Pan and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Remove the leaves half way up the rosemary stalks and thread on the bread chunks.
4. Rub them roughly with the cut ends of the garlic, drizzle with olive oil and season with salt.
5. Slice the fig into thin slivers. Cut the top off the cheese only removing the ‘skin’ and don’t cut quite to the edge.
6. Add the fig slices on top.
7. Place the cheese and the bread skewers onto the Frying Pan and close the Dome Cover.
8. Cook for 10 minutes, turning the bread once.
9. Dip the bread into the cheese for a decadent starter or snack.

BBQ BACON STICKS

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 10 - 12

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle and the Dome Lid on your COBB Cooker and let it heat up for at least 5 minutes.
3. Tightly wrap a strip of bacon around a skewer – as you would a new grip on a tennis racket, overlapping just a little bit as you wind it on.
4. Leave about an inch of the skewer bacon-free for people to hold it.
5. Make as many as you will need on the day.
6. Cook for around 5 minutes a side and serve as is, or with your favourite fresh dip.

BEEF BURGERS & QUICK CARAMALISED ONIONS

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.

Please note, the COBB Supreme does not have a Frying Dish, use the Supreme Frying Pan.

[Burger]

1. Combine all of the ingredients for the patties to form a fragrant mince for the burgers.
2. Divide into 4 equal parts (or 6 for smaller size patties) and shape burgers to your liking.
3. Mix all the basting sauce ingredients in a bowl and set aside.

[Onions]

1. Melt butter and fry onions with the Dome Cover on for approximately 5 minutes until translucent.
2. Add the sugar and vinegar and simmer to reduce for another 10 – 15 minutes.
3. Remove the Frying Pan and replace with the Griddle attachment.
4. Place the Dome Cover back on and allow 5 minutes for the Griddle to heat up.
5. Oil the Griddle and place burger patties on.
6. Flip burgers and baste with the sauce – grill about 5 minutes a side for medium.
7. Remove from the Griddle when cooked and baste the other side.
8. Serve your burger just the way you like it!

BEEF SHORT RIBS IN BOURBON BBQ SAUCE

Cook Time: 2 ½ Hours

Level of Difficulty: Medium

Serving Size: 4

Directions

CAJUN SALMON & GRILLED ASPARAGUS

Cook Time: 45 Minutes

Level of Difficulty: Easy

Serving Size: 4

Directions

1. Rub the Cajun spice onto the flesh side of each fillet. Allow them to marinade for about half an hour.
2. Prepare and light your COBB Cooker with 1 Cobblestone [see fuel].
3. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
4. Snap off the tough ends of the asparagus.
5. Coat the Griddle with olive oil and chargrill the
6. asparagus spears for about 5-10 minutes
7. (depending on thickness), turning every so often.
8. Remove from the griddle and toss in lemon juice, olive oil and season to taste.
9. Place the Dome Cover back onto the COBB Cooker.
10. Make sure the salmon is at room temperature. Splash a little oil onto the Griddle.
11. Place the fillets skin side up for 2 minutes, turn and repeat.
12. Remove from the heat and serve immediately with chargrilled asparagus and extra lemon wedges.

CAJUN SPICE MIX

Cook Time: 15 Minutes

Level of Difficulty: Easy

Directions

Combine all the ingredients well to form a beautiful Cajun spice.

CAPRESE SCRAMBLE

Cook Time: 2hrs

Level of Difficulty: Easy

Serving Size: 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes. Please note, the COBB Supreme does not have a Frying Dish, use the Supreme Frying Pan.
3. Butter the Frying Dish.
4. Season the egg mixture with salt and pepper and add it to the Frying Dish stirring roughly until half cooked.
5. Add the tomatoes, basil and mozzarella.
6. Put the DomeCover on and allow to cook

Cheese, Tomato and Parma Ham Omelette

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 2

Directions

1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the COBB Cooker.
2. Place the Frying Pan accessory onto the COBB Cooker and close the Dome Cover for 5 minutes so it can heat up.
3. Place the tomatoes onto the Frying Pan with a little oil and cook, uncovered for a few minutes.
4. Sprinkle the cheese, the Parma ham and the basil over the eggs and cover with the Dome Cover for 2 minutes.
5. Using a spatula, fold the omelette over and if the eggs are not yet cooked inside to your liking, let it go a little longer.
6. Enjoy as a breakfast, brunch, lunch or supper!

CHEESY BACON CHILLI POPPERS

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Make an incision down the length of the chillies and remove all the seeds and membranes.
4. Soak in just-boiled water for 10 minutes.
5. Combine the cheese and add the smoked paprika.
6. Fill the chillies generously with the filling and wrap each one tightly with a rasher of bacon.
7. Use a toothpick to secure.
8. Oil the Griddle and place the chillies directly onto it and grill until the bacon is crispy and the filling starts to ooze out.
9. Combine all the ingredients for the guacamole and serve it with the poppers.

CHILLI CON CARNE

Cook Time: 1 Hour

Level of Difficulty: Medium

Serving Size: 8

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Heat the oil in the Frying Dish. Add the onions and garlic and fry for about 10 minutes with the lid on until the onions are soft and translucent.
4. Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
5. Fry for about 10 minutes, stirring occasionally.
6. Keep the lid on to maintain a high temperature.
7. Add the carrot and red pepper and fry for another 5 minutes with the Dome Cover off.
8. Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper.
9. Stir to combine and add more seasoning to taste.
10. Bring the mixture to the boil, then cook for about 20-30 minutes with the Dome Cover off, stirring every now and then to make sure it doesn’t burn on the bottom.
11. Remove from the COBB Cooker and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.

PS – The dish does not need them but serving it with corn chips adds great texture and a slightly more hands on approach to eating this super tasty dish.

Cinnamon Rolls

Cook Time: 2 Hours

Level of Difficulty: Easy

Serving Size: 6 - 8

Directions

Depending on where you are cooking from, take note that this recipe has ingredients that need to be warmed prior to setting the dough and cooking the cinnamon rolls.

1. Warm milk to around 43°C (110 degrees F). It should be like warm bath water. Transfer warm milk into a bowl and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix with whisk until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
2. Sprinkle some flour on tabletop and knead dough with your hands for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. If it’s TOO sticky (meaning it’s sticking to the table, add in 2 tablespoons more bread flour.)
3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. Timing is more or less dependent on the humidity and temperature outside.
4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle (roughly). Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
7. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces however usually 8 will fit into the COBB Bread Tin comfortably.
8. Place cinnamon rolls in your greased Bread Tin (you could also line the Bread Tin with baking paper as well, in case any of the filling ends up leaking out). Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
9. Light your CobbleStone and allow to burn for 5 minutes.
10. Remove plastic wrap and towel and place the Bread Tin on top of the Fenced Roast Rack and Griddle on the COBB cooker.
11. Cover COBB with the Dome and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Remember that each time you lift the Dome to check your cinnamon rolls, you lose heat so try to rather look at the progress through the holes in the Dome until you feel comfortable that they are ready.
12. Allow them to cool for 5-10 minutes before frosting (remember to remove them from the Griddle even though you have lifted the Dome).
13. To make the frosting: In a bowl combine cream cheese, butter, icing sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

Notes: To make your cream cheese frosting thinner, simply add a little more milk depending on your preference.

CLASSIC CORN BREAD

Cook Time: 1 Hour

Level of Difficulty: Medium

Serving Size: 4 - 6

Directions

CROISSANT AND BUTTER PUDDINGS WITH FRESH CREAM

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Grill Grid and Fenced Roast Rack and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Slice croissants in half and butter evenly.
4. Whisk cream, eggs, sugar, vanilla and brandy until sugar is dissolved.
5. Press half a buttered croissant into a little cup, add some chocolate and press in the remaining half adding more chocolate on top. Do the same with each cup.
6. Pour the custard carefully over each cup and allow to soak through, topping up as needed.

DAX’S SPECIAL SPICE MIX

Level of Difficulty: Easy

Directions

1. Grind the dried spices together in a pestle and mortar.
2. You can store this in an airtight container for up to 3 months.
3. To make the fresh spice paste, add the lemon zest, garlic, olive oil and mix well.

Easter Chocolate Cake

Cook Time: 1 Hour

Level of Difficulty: Easy

Serving Size: 6 – 8

Directions

1. Cream the butter, milk and sugar together and add the egg, beating until pale.
2. Mix the flour, baking powder, cocoa and vanilla essence together and add to the butter mixture.
3. Melt the 200g dark chocolate by placing it into a bowl that is placed into a larger bowl filled with hot water. Stir until melted.
4. Add melted dark chocolate into the cake mixture and stir.
5. Pour mixture into a well-greased COBB Bread Tin.
6. Light your CobbleStone and allow to burn for 5 min. Top your COBB with the Griddle, and Fenced Roast rack. Cover with the Dome and let heat for 10 minutes.
7. Place the Bread Tin onto the Fenced Roast Rack. Cover with Dome and bake for 30-40 minutes.
8. Once sponge is ready, change the Fenced Roast Rack and Griddle to the Frying Dish.
9. To make the ganache, bring the cream to the boil in the Frying Dish and add chopped chocolate.
10. Remove from heat and stir until smooth.
11. Remove cake from the pan and leave to cool.
12. Spread Ganache over the top of the cake and decorate with mini-Easter eggs, chocolate flake pieces and some sprinkles.

EGG AND POTATO BREAKFAST STACK

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Pan and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Mix the grated and drained baby marrow and potato together and give them a good squeeze. Add the egg, salt and pepper and combine.
4. Make a flat cake the size of your palm, about half a centimeter in thickness by squeezing the mixture together.
5. Add a little butter to the pan and fry the rosti until golden brown and a little crispy for about 10-15 minutes a side.
6. Once these are done, cover them with foil to keep warm. Fry the eggs on the frying pan and when ready, serve on top of the rosti.

FISH CURRY WITH ROTI

Cook Time: 45 Minutes

Level of Difficulty: Medium

Serving Size: 4 - 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Simply combine all the ingredients, except the coconut milk, chopped tomatoes and onion, in a dish, cover and allow to marinate for at least an hour.
4. Dip your onion rings into the marinade and then onto the hot Frying Dish.
5. Cover and allow the onions to sweat for 10 minutes, giving it a stir halfway through.
6. Now you can add your fish pieces and marinade, followed by your chopped tomatoes.
7. Cover and simmer 20-25 minutes.
8. Once the fish is cooked through, add your coconut milk, remove the Frying Dish from the heat, cover and set aside.
9. Place the frying pan onto the COBB Cooker and warm up all the rotis with the Dome Cover on for about 5-10 minutes.
10. Eat the curry straight from the Frying Dish using your roti as a spoon.

PLEASE NOTE: The COBB Supreme does not come with a Frying Dish accessory and therefore you will not be able to make this dish.

FRENCH TOAST RAISIN BREAD

Cook Time: 20 Minutes

Level of Difficulty: Easy

Serving Size: 4

Directions

GREEK LEG OF LAMB

Cook Time: 3 Hours

Level of Difficulty: Medium

Serving Size: 4 - 6

Directions

GRILLED BANANAS WITH SALTED TOFFEE SAUCE

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 6 - 8

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Melt all the ingredients together (except the coarse salt) and bring to the boil with the Dome Cover on, in the Frying Dish for about 15 minutes. Stirring occasionally.
4. Remove the pan and set aside. Now is the time to add the salt if you would like to. (Some people prefer an un-salted toffee).
5. Heat the Griddle attachment on the COBB Cooker with the Dome Cover on for 5 minutes.
6. Sprinkle the banana slices lightly with brown sugar and grill until caramelised, turning very gently.
7. Serve the grilled bananas with the warm salted toffee sauce.

PLEASE NOTE: The COBB Supreme does not come with a Frying Dish accessory and therefore you will not be able to make the toffee sauce.

GRILLED CHEESE

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 2 - 4

Directions

GRILLED CORN AND PESTO BUTTER

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4 - 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle and the Dome Cover on your COBB Cover and let it heat. up for at least 5 minutes.
3. Let the butter warm to room temperature and combine 4 T of pesto with the butter – mix thoroughly.
4. If you like a bit of spice, add the whole red chilli, sliced finely.
5. Remove the lid and place the corn onto the Griddle and turn them every few minutes, for about 15-20 minutes and char the corn.
6. Serve with swathes of pesto butter and lots of salt and pepper.

GRILLED FISH WITH LEMON GARLIC BUTTER AND FRESH BREAD

Cook Time: 60 Minutes

Level of Difficulty: Medium

Serving Size: 2-4

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Grill Grid, Fenced Roast Rack on your COBB Cooker.
3. Stuff the fish cavity with 50g of butter, roughly chopped, the sliced lemon and some parsley.
4. Add in a few grinds of pepper and salt.
5. Tie up the fish to prevent the stuffing from falling out.
6. Place the fish on the Fenced Roast Rack, pop onto the Grill Grid and close the Dome Cover.
7. Cook the fish for about 30 minutes.
8. After 10 minutes, halfway through your cooking process, place the butter into the Frying Dish along with the garlic.
9. Remove the fish and the Grill Grid then add the Fryin Pan – place the fish (still on the fenced roast rack) into the pan.
10. Please note, the COBB Supreme does not have a Frying Dish, use the Supreme Frying Pan.
11. Close the lid again for 10 minutes.
12. The garlic will cook beautifully into the butter.
13. After 10-15 minutes remove the lid and the fish out of the pan – it’s ready to eat.
14. Remove the fish from the bone and place directly into the garlic butter.
15. Eat directly from the pan and mop up with freshly torn bread.

Home Made Nut Granola

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 3

Directions

1. Light a CobbleStone and once ready to cook place the Deep Frying Dish into the COBB with the lid on to heat for 5 minutes.
2. Combine the coconut oil, raw honey and vanilla extract in the deep frying dish and mix until all liquids are warm.
3. Add the dry ingredients with the exception of the cranberries. Ensure that all ingredients are coated with the liquid mixture and put the Dome Lid on the COBB.
4. Cook for 20 minutes or until golden brown, mixing every now and then to ensure that the mixture on the bottom of the frying dish does not burn.
5. Add in your dried cranberries (you can also use raisins if preferred) and cook for a further 5 minutes.

HUEVOS RANCHEROS

Cook Time: 60 Minutes

Level of Difficulty: Easy

Serving Size: 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 10 minutes.
3. Add some olive oil and sauté the onions for 5 minutes with the Dome Cover closed. Then take the Dome Cover off and add the garlic, peppers and chillies and fry for a further 10 minutes.
4. Add the tins of chopped tomatoes and baby tomatoes and let it simmer together for another 10 minutes until somewhat reduced and thickened. Season with salt and black pepper.
5. Make some wells in the mix and crack in 6 eggs – try to do this as quickly as possible so they can all cook for the same amount of time.
6. Cook the eggs for about 5 -10 minutes depending on how you like them. Place the Griddle on the COBB Cooker and cover for 2 minutes.
7. Butter your toast and toast on the Griddle for a few minutes. Serve with toast for a spicy break-fast or brunch.

Lamb Rack Recipe

Cook Time: 45 Minutes

Level of Difficulty: Medium

Serving Size: 4 - 6

Directions

LEMON ROAST CHICKEN

Cook Time: 2 hours

Level of Difficulty: Hard

Serving Size: 4 - 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Add the Grill Grid, Dome Extension and the Dome Cover and let it heat up for at least 5 minutes.
3. Combine the paprika, salt, pepper, 3 T olive oil, lemon zest and mix well. Rub this mixture all over the chicken in all the nooks and crannies, inside and out.
4. Add the beer and lemon juice to a jug and set aside as your ‘cooking liquid’.
5. Add almost 1 cup of the cooking liquid into the moat of the COBB Cooker.
6. Put the chicken onto the Chicken Roasting Stand in a ‘seated’ position.
7. Place the Chicken Roasting Stand with the chicken onto the Grill Grid and pop the Dome Cover on.
8. The chicken should cook for about 90 minutes in total.

PLEASE NOTE: that the COBB Supreme does not have a Chicken Roasting Stand, use the Fenced Roast Rack instead.

9. Cut the hard stems off the bottom of the Brussels sprouts, cut them in half, place in a mixing bowl and discard any dried out leaves.
10. Drizzle with olive oil, season with a generous pinch of salt and mix well.
11. When the chicken has finished cooking, remove it and cover with foil to rest.
12. Remove the Dome Extension and Grill Grid replacing it with the Frying Pan.
13. Close the Dome Cover and let the pan heat up for 5 minutes.
14. Fry the bacon with the Dome Cover on for 10 minutes.
15. Add the Brussels sprouts and garlic and cook for 10 minutes with the Dome Cover on.
16. Remove the Dome Cover and deglaze the pan with a big splash of ‘cooking liquid’ Cook for a further 10 minutes until the Brussels sprouts are cooked.
17. Carve up the chicken, grab some bacon-laced veggies and dig in!

LEMON TART WITH BERRIES

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4 - 6

Directions

MARINATED HALLOUMI STRIPS

Cook Time: 30 Minutes

Level of Difficulty: Medium

Serving Size: 2 - 4

Directions

Marrow Fritters with Feta and Tomatoes

Cook Time: 45 Minutes

Level of Difficulty: Easy

Serving Size: 4

Directions

1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the COBB Cooker.
2. Wash the baby marrows and grate them into a bowl. Let them drain in a colander for 10 minutes and give them a good squeeze to get rid of any excess moisture.
3. Place the Frying Pan accessory onto the COBB Cooker and close the Dome Cover for 5 minutes so it can heat up.
4. Whisk the egg, add it to the marrows and season with salt and pepper. Mix well.
5. Place the tomatoes on the Frying Pan with some olive oil and close the Dome Cover. They will cook for about 10 minutes – check every now and again and turn them. Remove and set aside.
6. Close the Dome Cover for 5 minutes so it can heat up again.
7. Make flat patties by pressing the marrow mixture together between your hands. Place these onto the Frying Pan.
8. Fry with the Dome Cover off for about 5-10 minutes a side or until it’s lightly browned. Flip the fritters and crumble feta over the ops and add 3-4 tomatoes on each fritter.
9. Close the Dome Cover and let them cook for about 5 minutes.
10. Enjoy as a lovely vegetarian meal with a salad or as an accompaniment with fish or meat.

MUSHROOMS WITH CRISPY BACON AND CREAM CHEESE

Cook Time: 1 Hour

Level of Difficulty: Easy

Serving Size: 4

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Fry the bacon with the Dome Cover off for about 15-20 minutes until crisp or to your liking. Trim the mushroom stems to the same height as the brown fins.
4. Place the Grill Grid and Fenced Roast Rack onto the COBB Cooker and close the Dome Cover.
5. Mix the crushed garlic into the softened butter and spread generously and gently across the mushrooms.
6. Add black pepper to taste.
7. Spread a generous dollop of cream cheese carefully over the whole mushroom to cover it.
8. Remove the Dome Cover and place the mushrooms onto the Fenced Roast Rack and cook for about 30 minutes.
9. Top with the crispy bacon bits and enjoy.

NAAN BREAKFAST PIZZA

Cook Time: 45 Minutes

Level of Difficulty: Easy

Serving Size: 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Pan and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes. Fry the bacon in a little oil to your liking and set aside.
3. [Spicy Tomato Sauce]
4. Fry the garlic and chilli in the olive oil until soft. Add the tomatoes and sugar.
5. Season with salt and pepper and simmer for about 10 minutes until it has reduced a little.
6. Spoon a thin layer of sauce on top of the naan bread and top with the remaining pizza ingredients except the egg.
7. Make a small indent in the middle of the filling and gently crack an egg into it.
8. Cook it on the Frying Pan until the cheese is just melted and egg white is just set – about 5 minutes with the Dome Cover on.
9. Sprinkle with some chopped chives and serve.

NOTE: You can only make 1 at a time.

ONE PAN WONDER BREAKFAST

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 3 - 5

Directions

PEA AND GOAT’S CHEESE RISOTTO

Cook Time: 1 hour & 15 Minutes

Level of Difficulty: Easy

Serving Size: 8

Directions

1. Risotto on a COBB Cooker are a dream to make.
2. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
3. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
4. Add your butter, onions and leeks, and sauté until translucent
5. (5 minutes with the Dome Cover on and then remove for about 10 minutes). Season with salt and pepper and add the risotto rice.
6. Gently fry your rice for about 5 minutes, stirring constantly, before adding your wine. Add it and cover, allowing the wine to be absorbed by the risotto – about 2 to 3 minutes.
7. Give it a quick stir, add your vegetable stock and cover to cook for 25-30 minutes, stirring it every 5 minutes or so.
8. After this time, all the liquid should be absorbed and your risotto almost cooked through. Add the goat’s cheese, cream and peas.
9. Cover and cook for a further 10 minutes. Season to taste, stir in your finely chopped basil, top with a sprinkling of Parmesan and enjoy with a nice big herb salad.

PLEASE NOTE: The COBB Supreme does not come with a Frying Dish accessory and therefore you will not be able to make this dish.

PEPPERED BEEF FILLET WITH POTATOES AND CREAMY MUSHROOMS

Cook Time: 2 hours

Level of Difficulty: Medium

Serving Size: 6 - 8

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Add the potatoes, cover halfway with water and add a generous pinch of salt.
4. Cover with the Dome Cover and let the potatoes cook until tender, it should take about 35-40 minutes. Drain them.
5. Place the Griddle and Dome Cover onto your COBB Cooker and let it heat up for 5 minutes.
6. Bash the rub ingredients together with a pestle and mortar and rub all over the beef.
7. Oil and place the beef fillet onto the Griddle to sear and brown all sides of the meat. This takes approximately 10-15 minutes. Don’t turn too often.
8. Mix the rosemary and salt for the potatoes together and rub over them, add an extra drizzle of olive oil into the moat and spread them out evenly inside the moat.
9. Replace the Griddle with the Grill Grid and Fenced Roast Rack and place the fillet onto it.
10. Cover with the Dome Cover and allow the fillet to roast for about 20-25 minutes for medium rare.
11. Remove meat from the COBB Cooker, cover with foil and allow to rest for at least 10 minutes.
12. Leave the potatoes covered in the moat until browned and crispy.

[Sauce]

13. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes while the potatoes are still in the moat (if they are not crispy yet).
14. Heat the butter and sauté the mushrooms until softened and browned. Add the sherry and simmer for a minute.
15. Add the cream and garlic and simmer until reduced – it will take some time +/- 20-30 minutes. Season to taste.
16. Slice the rested meat and serve with the roasted crushed potatoes and sauce.
17. Enjoy with a crisp fresh salad.

PLEASE NOTE: The COBB Supreme does not come with a Frying Dish accessory and therefore you will not be able to boil the potatoes and make the mushroom sauce.

PERI-PERI CHICKEN SKEWERS WITH CUCUMBER RAITA

Cook Time: 20 Minutes

Level of Difficulty: Easy

Serving Size: 6

Directions

1. Marinade the chicken in the peri-peri sauce for an hour.
2. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
3. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes. Thread 2 pieces of chicken per skewer.
4. Oil the Griddle and fry skewers for about 5-10 minutes a side until cooked through.

1. Mix all the ingredients together and season to taste.
2. Serve skewers with Raita or your favourite fresh dipping sauce.

Pimped Superfood Oats

Cook Time: 15 Minutes

Level of Difficulty: Easy

Serving Size: 2 - 4

Directions

Pizza

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4 - 6

Directions

PORK BELLY

Cook Time: 1 Hour

Level of Difficulty: Medium

Serving Size: 4 - 6

Directions

PORK BELLY KEBABS

Cook Time: 20 Minutes

Level of Difficulty: Easy

Serving Size: 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Slice the pork belly in 1cm wide and 5cm long slices.
4. Make the marinade by whisking all the ingredients together.
5. Pour the marinade over the pork belly and let it marinate in the fridge for at least 6 hours (preferably overnight).
6. Remove the pork from the marinade and thread the strips on the kebab sticks Grill on the griddle, turning once or twice – about 5-10 minutes a side.

PRAWN & HALLOUMI SKEWERS WITH BASIL PESTO

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 6 - 8

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Marinate the prawns in the garlic, ginger and lemon juice for 10 minutes.
4. Skewer 3 prawns onto each skewer.
5. Add butter to the Griddle and fry until prawns are a beautiful pink – approximately 2-3 minutes a side.
6. Squeeze the other half of the lemon juice over them.
7. Wipe down the Griddle and allow to heat up again with the Dome Cover on.
8. Brush the Griddle with some butter and fry the halloumi slices until golden and gooey.
9. Put them in a bowl and toss with a generous amount of pesto.
10. Serve immediately with the cheese and hot sauce dip.

PRIME RIB ROAST WITH ANCHOVY BUTTER

Cook Time: 4 Hours

Level of Difficulty: Hard

Serving Size: 10

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Grill Grid and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Chop up the anchovies and parsley and mix with the butter (room temperature).
4. Add the lemon zest and mix through.
5. Roll out some cling film and scoop the butter onto it in the shape of a log.
6. Roll up the ‘log’ and tear off the cling film.
7. Holding both ends tightly, roll the ‘log’ forward on the work surface and you will see it tighten up and round off nicely.
8. Keep rolling until you have a nice shape, then tie off the ends and pop it in the fridge or icebox to set.
9. Rub the entire roast with olive oil and then the spice rub, make sure you get it in all the nooks and crannies.
10. I add a little water to the moat to keep things moist in the beginning.
11. A 4kg roast should take roughly 3.5 to 4 hours to cook, so you will either need a second CobbleStone ready to go after 2 hours, or you need to get some charcoal ready before that point.
12. Place the roast on the Fenced Roasting Rack, bone side down and cover with the Dome Cover.

[THE SWITCH]

TIP: Don’t wait until the two hour mark to start preparing your coals. (If you don’t have a second CobbleStone) the meat will cool down way too much while you wait.

13. Remove the Dome Cover. Lift the rib roast, Fenced Roast Rack and Grill Grid in one go.
14. Place the Dome Cover over the roast to keep it warm while you switch the CobbleStone or add more prepped coals.
15. Don’t forget to let the CobbleStone turn grey before you return the roast and cook for a further 1 1/2 – 2 hours.

NOTE: The meat should rest, wrapped loosely in some tin foil for at least half an hour.

To serve, remove the anchovy butter from the cling film and cut into slices. Carve the prime rib roast and enjoy.

RED WINE CHICKEN CASSEROLE

Cook Time: 1hr 30 Minutes

Level of Difficulty: Medium

Serving Size: 6 - 8

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 10 minutes.
3. Rub the chicken skin with the Dax’s Special Spice Mix.
4. Fry the chicken, skin side down to brown and set aside.
5. Sauté the onions, celery, garlic and chilli with the lid closed in the chicken fat until soft for bout 10 minutes.
6. Add the potato quarters with the olives (tear them in half), then add the wine and the tomatoes. Allow to simmer for about 15 minutes.
7. Return the chicken to the Frying Dish and throw in the rosemary and a good grind of black pepper and a pinch of salt, stirring well.
8. Close the Dome Cover and let it simmer for 15 minutes.
9. Then take it off and let it continue to simmer for another 15-20 minutes.

ROASTED AUBERGINES

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 2 - 4

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Grill Grid, Fenced Roast Rack and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern.
4. Drizzle the aubergine liberally with the olive oil.
5. Sprinkle with the salt and black pepper.
6. Roast the au-bergines with the Dome Cover on for about 1 hour or until the flesh is cooked through.
7. Make the dressing by mixing the olive oil, dukkah and lemon juice.
8. Spoon the dukkah oil over the aubergines as soon as they come off the heat.
9. Top with the cheese, pomegranate seeds and herbs.

RUM & RAISIN BANANA SPLITS

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 3 - 4

Directions

Sausage and Egg

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 2

Directions

1. Light your CobbleStone and allow to burn for 5 minutes.
2. Add the COBB Frying Dish, cover with Dome and leave to heat for 10 minutes.
3. Squeeze mince from sausages into a bowl. Roughly crumble meat.
4. Heat oil in Frying Dish. Add sausage mince. Cook, stirring, for 5 minutes, breaking up with a wooden spoon, or until browned.
5. Add onion and red pepper. Cook, stirring, for 2 minutes or until softened. Add paprika and cumin. Cook, stirring, for 30 seconds or until fragrant.
6. Add spinach. Stir for 1 minute or until just wilted. Remove from heat.
7. Place your Griddle back onto your COBB cooker as you have now removed your Frying Dish. Allow to heat for 5 minutes.
8. Cut 2cm off the top of each bun. Reserve tops. Leaving a 1cm crust around edge of each bun, remove and discard the soft bread centres (see note).
9. Press bases of buns down to compact. Place bun tops onto Griddle until you see those chargrilled lines on the base of the bun lids. Remove once toasted slightly.
10. Divide 1⁄2 cup cheddar among buns (the bottom of the buns). Top with sausage mixture. Crack one egg into each bun. Gently tap each bun to settle egg. Season with salt and pepper. Sprinkle with remaining cheese.
11. Add the Fenced Roast Rack to your COBB cooker (on top of the Griddle).
12. Place buns onto Fenced Roast Rack and cover with Dome.
13. Bake buns for 18 to 20 minutes or until eggs have just set and buns are golden. Sprinkle with parsley and serve with bun tops and tomato chutney.

SEA FOOD PAELLA

Cook Time: 45 Minutes

Level of Difficulty: Medium

Serving Size: 4 - 6

Directions

SEARED YELLOWFIN TUNA WITH A CITRUS SALAD

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4

Directions

1. Toss all marinade ingredients in a pestle and mortar and gently bash together to release the flavours.
2. Slice the tuna into thick steaks, place them into a shallow dish and pour over the marinade.
3. Prepare and light your COBB Cooker with 1 Cobblestone [see fuel].
4. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
5. Toss salad ingredients together.
6. Whisk dressing ingredients together and drizzle half of it over the salad and season to taste.
7. Place the tuna on the Griddle and sear all sides.
8. This will take approximately 2 minutes a side for rare, varying on thickness and size.
9. Allow to rest for a minute or two and serve with the fresh citrus salad and the extra dressing.

SMOKED LAMB CHOPS WITH MINT PESTO

Cook Time: 30 Minutes

Level of Difficulty: Medium

Serving Size: 4

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Make the pesto by chopping the mint, garlic and the almonds together, squeeze in the lemon, a small pinch of salt and good grind of pepper.
4. Remove the Dome Cover and the Griddle and place the smoking chips onto the stone or briquettes.
5. Place the soaked wood chips directly on the CobbleStone/charcoal (COBB Premier Gas: wrap wood chips in a foil package with holes in the side facing up, place this on the gas jet to achieve the same effect).
6. Place the griddle back on and place on the chops, fat side down and close the Dome Cover.

TIP: Use a kebab stick to skewer all the chops together so they don’t fall over when crisping up the fat.

7. Let them smoke like this for 15 minutes.
8. Then remove the Dome Cover and the skewer (if you’ve done this) and place them onto the Griddle slightly spaced apart.
9. With the Dome Cover off now, grill them on each side for 2 minutes each for medium rare.
10. Serve with the minty pesto.

SMOKED PORK SAUSAGES

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 6 - 8

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the smoking chips on the CobbleStone/charcoal. (COBB Premier Gas: wrap wood chips in a foil package with holes in the side facing up, place this on the gas jet to achieve the same effect) Place the Grill Grid and the Fenced Roast Rack on the COBB Cooker.
3. Arrange the sausages and cover with the Dome Cover. Smoke them for 15-20 minutes. In the meantime, mix the mustard and the mayo together to make a wholegrain mustard mayo (hey presto!).
4. Slice the rolls lengthways and butter them, add the sausages, mayo, gherkins and enjoy.

SMOKED SALMON AND CRUSHED POTATOES

Cook Time: 1hour 30 Minutes

Level of Difficulty: Hard

Serving Size: 4

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Add the Frying Dish and the Dome Cover and let it heat up for at least 5 minutes. Please note, the COBB Supreme does not have a Frying Dish for boiling the potatoes.
3. Add the potatoes, cover halfway with water and add a generous pinch of salt.
4. Cover with the Dome Cover and let the potatoes cook until tender, +/- 35-40 minutes. While that cooks, mix the crème fraîche, dill, capers, horseradish and lemon juice in a bowl. In another bowl mix the salt, sugar and pepper together and set aside.
5. When the potatoes are tender, remove and set aside.
6. Season the salmon fillets with the salt mixture. Spray the Fenced Roast Rack with some non-stick cooking spray, or rub it down with a cloth dipped in cooking oil.
7. Place the soaked wood chips directly on the CobbleStone (COBB Premier Gas: wrap wood chips in a foil package with holes in the side facing up, place this on the gas jet to achieve the same effect).
8. Place the Grill Grid with the Fenced Roast Rack on the COBB Cooker.
9. Add the fish and cover with the Dome Cover – smoke for about 20-25 minutes. While the fish is smoking, drain and crush the potatoes with a fork and mix in the sauce.
10. Gently lift the fillets off the Fenced Roast Rack, enjoy with crushed potatoes and lemon wedges.

Smores

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 6

Directions

SPICY BAKED APPLES WITH RUM-SOAKED RAISINS AND CRÈME ANGLAISE

Cook Time: 45 Minutes

Level of Difficulty: Easy

Serving Size: 4

Directions

1. Soak the raisins in the rum.
2. Prepare and light your COBB Cooker with 1 Cobblestone [see fuel].
3. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
4. Cut the apples in half and remove the core.
5. Combine the butter with the sugar and cinnamon and coat the halved apples with it.
6. Add the rum-soaked raisins into the center of the apples and wrap in double tin foil packages and place into the moat.
7. Cook for 30 minutes or until a skewer slides through the apples easily.
8. You can do this while making the Crème Anglaise.
9. In the COBB Frying Dish, heat the cream and while stirring with a wooden spoon, add the vanilla pod.
10. In a bowl, whisk 4 egg yolks with the white sugar until smooth.
11. When the cream starts to form bubbles around the edges (close to boiling), slowly pour it into the egg yolks, whisking constantly to avoid scrambled egg lumps.
12. Pour the mixture back into the COBB Frying Dish and continue to cook, whisking often, until it thickens and coats the back of a wooden spoon.
13. Enjoy poured over the warm apples.

SPICY SEAFOOD POT

Cook Time: 1hr 20 minutes

Level of Difficulty: Medium

Serving Size: 6 - 8

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Sauté the onion and garlic for 10 minutes until soft with the Dome Cover on.
4. Add the chilli and Dax’s Special Spice Mix and fry for a few minutes until fragrant. Add the rice and sauté for 5 minutes, add 1 cup of stock, the tinned tomatoes and the sugar.
5. Close the Dome Cover and let it simmer for about 20 minutes.
6. Check after 10 minutes and if it looks dry, add more stock as needed to create quite a wet rice.
7. Then add the sausages, baby tomatoes, 1 T fresh origanum, mussels and fish and close the lid again.
8. Allow to simmer for 15-20 minutes and season well, adding a good squeeze of lemon juice to taste.
9. Serve with fresh origanum and lemon wedges.

PLEASE NOTE: The COBB Supreme does not come with a Frying Dish accessory and therefore you will not be able to make this dish.

STEAK WRAPS WITH CORIANDER YOGHURT

Cook Time: 20 Minutes

Level of Difficulty: Easy

Serving Size: 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for at least 5 minutes.
3. Combine all the dressing ingredients together and mix well.
4. Sear the meat both sides cooked to your liking. +/-3 minutes a side for medium rare depending on thickness.
5. Remove from the heat and allow to rest for 5 minutes. Slice the meat into strips and assemble wraps by layering the leaves, onions, meat, dressing and sprouts.
6. Wrap and enjoy!

STICKY SPICY PINEAPPLE WITH POMEGRANATE AND LIME

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4 - 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Frying Dish and the Dome Cover on your COBB Cover and let it heat up for at least 5 minutes.
3. Add the butter, brown sugar, lemon juice and chopped chilli and mix until it all melts together.
4. Cover and cook for 10-15 minutes stirring occasionally until it reduces and forms a syrupy consistency.
5. Add the pineapple pieces and turn them in the syrup for a few minutes a side.
6. Cut the pome-granate in half, and using the flat side of a knife, tap the pomegranate until the arils (seeds) fall out.
7. Place your sticky pineapple and chilli syrup in a bowl, sprinkle with the pomegranate arils. Serve with limes and coconut cream on the side.

Strawberry Stuffed French Toast

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4 - 6

Directions

1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the COBB Cooker.
2. Place the Frying Pan accessory onto the COBB Cooker and close the Dome Cover for 5 minutes so it can heat up.
3. Beat together cream cheese, powdered sugar, vanilla until you have a spreadable consistency.
4. Prepare the strawberries by slicing them, patting them dry, and then tossing them in sugar.
5. Whisk the eggs and milk together and place the bread into the mixture so it can lie flat. After a minute, turn it around. You want the bread to really absorb the egg mixture well.
6. Place a small knob of butter on the Frying Pan and let it melt, then place the bread onto it.
7. Close the Dome Cover and let it cook for about 5 – 8 minutes. Do check that it is not browning too much, but you do want a nice caramelisation on it.
8. Flip the bread and repeat. The bread puffs up beautifully with the Dome Cover on.
9. Add cream cheese mix and strawberries whilst stacking your French toast slices.
10. Serve drizzled with honey and cinnamon sugar.

SUCCULENT RUMP STEAK WITH GARLIC BUTTER AND HOT MUSTARD

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 4 - 6

Directions

1. Prepare and light your COBB Cooker with 1 CobbleStone [see fuel].
2. Place the Griddle and the Dome Cover on your COBB Cooker and let it heat up for 10 minutes. Mix the butter and garlic together well.
3. If you have a generous piece of fat on the steak, place fat side down first for 5 minutes to brown.
4. Grill the steak for approximately 7-10 minutes a side, turning once, until medium rare.
5. (Cooking time will vary according to thickness.) Use tongs, not a fork, to turn the meat. Add salt and pepper to the steak only after the first turn, not before.
6. Allow the steak to rest for at least 5 minutes, allowing the hyped-up internal juices to settle a bit.
7. Slice the steak into 1cm slices using a sharp knife.
8. Place sliced steak onto a wooden board, slather with garlic butter, a little more salt and pepper and a dollop of hot English mustard on the side.
9. Tear the sourdough bread and let your guests enjoy!

The Anywhere Chocolate Cake Recipe

Cook Time: 30 Minutes

Level of Difficulty: Easy

Serving Size: 6 - 8

Directions