The best ideas have humble beginnings. Whether it’s the use of fire to cook one’s food, or using a clay oven to bake some bread, the concept for either has remained, relatively-speaking, much the same today as back then. What has changed, however, are the tools we use to do any form of cooking. South Africans are well-versed in the art of the braai, and the way we braai now is also similar to back then, but the tools we have at our disposal have evolved to cover all the bases – as long as you use a form of heat. That’s the general concept that the COBB cooker excels at, cooking food.
COBB is the result of an idea that had humble beginnings. Named after the dried corn husks that were used as fuel as they were in abundance at the time, the COBB cooker is portable and works, in practice, much like a convection oven. It was created over 20 years ago as an economical and far safer way to cook in rural areas. Throughout the years the COBB evolved into what it is today, a portable, premium, versatile, compact and energy-efficient cooker that perfectly complements the lifestyle of an outdoor enthusiast or home entertainer, even going so far as providing a solution to load-shedding. The COBB cooker is a sophisticated lifestyle companion for the adventurer, whether camping or enjoying the outdoors.
The COBB is fueled by using environment-friendly CobbleStones that can give you up to two hours of cooking. Alternatively, you can also make use of Charcoal or Briquettes.
The COBB cooker can do almost everything; it is an all-in-one kitchen appliance that you are able to carry with you wherever your next adventure takes you. It not only grills food, but it can also smoke, bake, fry, roast or boil whichever ingredients you may have in mind for your next meal. What’s more, there are a number of extra accessories available that allows you to make the most out of your cooker. But, with so many choices, we have simplified the process of choosing, by including a number of said accessories in one convenient combo, the COBB Kitchen-in-a-Box.
The Kitchen-in-a-Box comes with the COBB Air, a Fenced Roast Rack, Frying Pan, Dome Extension & Chicken Roasting Stand, Frying Dish, Griddle+ and the COBB Carry Bag that stores all of the accessories and the COBB Air, with ease. These accessories cover most forms of cooking and each of these were chosen to make for an unforgettable culinary experience for everyone who enjoys preparing a feast when out and about.
The COBB cooker is an essential companion for almost everyone who enjoys having options when it comes to cooking. It not only makes one’s life easier, but it offers convenience in a way many other products cannot. The COBB cooker will start you on a lifelong journey – a journey of delicious meals, of tasty experiences and culinary adventures. #AdventureServed
4 Easy, Simple and Delicious recipes to try in the COBB cooker:
Stout Pie – Beef Pie with Milk Stout
2 hours – Serves 4
Ingredients:
- 1kg beef chuck steak, cubed
- Salt and pepper
- ¼ cup (60ml) flour
- Olive oil, for frying
- 1 large onion, sliced
- 2 cloves garlic, finely chopped
- Sprig of fresh thyme
- 2 bay leaves
- 2 bottles (375ml each) milk stout
- ⅓ cup (80ml) mini pickled onions, drained and rinsed
- 1 roll (400g) puff pastry
- 1 egg yolk, beaten
Method:
Light a CobbleStone and allow to burn for 5 minutes. Top your COBB with the frying dish, cover with the dome and preheat for 5 minutes.
- Season the meat and toss in flour to coat.
- Add a splash of oil to the frying dish and brown the meat. Remove and set aside.
- Add onion and garlic to the frying dish and sauté until fragrant and soft.
- Return meat and add the herbs and milk stout. Cover with the dome and simmer for 60 minutes, or until the meat is tender. (Check during cooking and add a little more water if its looks dry.)
- Stir through the pickled onions, and spoon filling into an ovenproof dish that fits the COBB (26cm).
- Roll out the pastry so it’s slightly thinner and fits the size of the dish. Lay pastry over the pie filling, making sure to tuck in the sides. Pierce a steam hole in the centre of the pie and brush pastry with egg yolk.
- Fit the COBB with the grill grid and roast rack. Place the pie dish on the rack, cover with the dome and bake for 25–30 minutes until pastry is golden.
Swap it out!
For Chicken Pie, make the filling with shredded roast chicken, some fried mushrooms and leeks, a sprig of thyme and ¾ cup cream or evaporated milk.
Caprese Pizza
Serves 2
Ingredients:
- 1.5L Lukewarm Water
- 1/2 Bag of Instant Yeast Granules
- 1 Teaspoon of Sugar
- 250g Flour
- 1/2 Teaspoonof Salt
- 3 Teaspoons of Olive Oil
- Extra flour for dusting the work surface and Pizza Stone, also for when the dough is too wet
- Extra olive oil to grease the bowl with
- 6 Tablespoons of Tomato Sauce
- 150g Mozzarella, cut into slices
- 8 Sundried Tomatoes
- 12 Fresh Basil Leaves
Method:
- Mix the yeast with the sugar and 50 ml of the water. Stir this well together. Mix the flour and salt in a bowl and add the yeast mixture, olive oil and the rest of the water. Knead until a smooth dough forms and form into a ball. Wipe the bowl, lightly grease it and put the dough back in the bowl. Cover the bowl with a damp cloth. Let the dough rise in a warm place for 1 hour until it is twice the size.
- Light the COBB with a CobbleStone. When the CobbleStone is gray, place the base plate, wire rack, pizza stone and lid on the COBB and preheat for 25-30 minutes.
- Dust the work surface with flour. Divide the dough into two equal pieces. Roll out the dough into a round shape. Make sure the circle dough is smaller than the COBB Pizza Stone. Top the pizzas with the tomato sauce, mozzarella and cherry tomatoes.
- Remove the lid from the COBB and dust the Pizza Stone with flour. Place one pizza on the Pizza Stone. Bake the pizza in about 20 minutes. The baking time depends on the weather conditions. After 15 minutes, check whether the pizza is already cooked.
- Remove the pizza from the stone and place the second pizza on the stone. The second pizza generally has a shorter baking time.
- Serve the pizza with fresh basil leaves.
Seafood Paella
Serves 4 – 6
Ingredients:
- Splash of olive oil
- 1 onion, finely chopped
- 1 coil (about 225g) chorizo sausage, diced
- 2 red peppers, diced
- 3 cloves garlic, finely chopped
- 1 tablespoon (15 ml) smoked papikra
- 1½ cups (375ml) risotto (arborio) rice
- 3 tomatoes, diced
- ¾ cup (180ml) white wine
- Salt and pepper
- 3 cups (750ml) fish stock
- 16 prawns
- 500g mussels
- 2 lemons, quartered
- handful of fresh coriander, chopped
Method:
Light a CobbleStone and allow to burn for 5 minutes. Top your COBB with the Frying Dish, cover with the dome and preheat for 5 minutes.
- Add oil to the dish and fry onion, red pepper and chorizo until soft and fragrant.
- Add garlic and paprika and fry for another minute.
- Add the rice and cook for a few minutes so that it absorbs all of the chorizo oil.
- Tip in the diced tomato and wine and cook until the liquid has reduced. Season well and pour in the fish stock. Cover with the dome and cook for 15 minutes or until the rice is almost tender. (Don’t worry if it begins to catch – just make sure it doesn’t burn.)
- Tuck in the prawns and mussels, cover with the dome and cook for another 5 minutes.
- Squeeze the lemons over the paella, scatter with coriander and serve.
Cooks Note: In Spain they use bomba rice for paella – arborio rice is the closest in texture, but you can use any long grain parboiled rice. Avoid basmati and jasmine rice, though, as it over-cooks too easily.
Banana Marshmallow Pie
Ingredients:
For the crust
- 100g ginger biscuits, crushed into a fine crumb
- 100g oat biscuits, crushed into a fine crumb
- 80g butter, melted
- Pinch of salt
- 2 bananas, sliced
For the filling
- 1 tin condensed milk
- 3 egg yolks
- 1 tsp vanilla extract or tonka bean flavor
- Juice of a lime
For the topping
- A handful large marshmallows
- A handful small marshmallows
- White chocolate, grated
- Zest of a lime
- 2 bananas sliced
Method:
- For the crust, combine the crushed biscuits and melted butter then arrange this mixture into a medium sized baking dish. Arrange sliced bananas on top of the crusT.
- For the filling, use a whisk to combine the condensed milk, egg yolks, vanilla extract & lime juice. Place the filling on top of the crust then bake at 180°C for 15-20 minutes until the filling is firm with a slight wobble in the center.
- To serve, arrange fresh sliced banana on top of the filling, add the marshmallows then toast them with a blow torch, arrange the grated white chocolate on top with lime zest. Indulge with whipped cream on the side.
Note: Crush the biscuits in a food processor or place them in a sandwich bag and use a pan to crush them manually.
To enquire about the COBB cooker, including availability, pricing, online orders or delivery, please use the contact form below and a member of the COBB team will get in touch with you shortly. Alternatively, to see their extensive range of charcoal cookers click here. If you prefer to cook with gas, you can click here.
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