Discover
all you need to know to experience an outback adventure holiday - four wheel
driving, camping, accommodation, facilities, services, and much more.
ON THE ROAD RECIPES - The Amazing COBB
Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
Go to the Cookbook page for more details
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. It’s 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 Cobb Australia & NZ Pty Ltd. For more information you can contact them at PO Box 10456, Southport, Qld, 4215, ph: Freecall 1800 855 001 or (07) 5597 0243, fax: (07) 5527 8899, email: cobbaust@bigpond.net.au, or check out their web site for all the details and price: www.cobb.com.au
The all new Cobb MKII
Apart from the carry bag, every part of the Cobb has in some way been improved. The most significant improvements are a slightly larger oven area and a larger grill. The grill now fits over the bowl, rather than into it.
A stainless steel frying pan is also available. It has a bi-metal base and is coated. Yes, it fits the MKI Cobb.
The long-awaited ‘new’ Cobb boat bracket is also now available.
How does it work? The two prongs slide up between the walls of the base. This and gravity keep the Cobb firmly in place.
The new Cobb Premier!
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.
I’ve tried the following recipes with great success.
Crown Roast Stuffed Rack of Lamb
Serves 4
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
Stuffing:
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
1 egg
salt & pepper to taste
Method:
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.
Stuffing:
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
Serves 6
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
olive oil
salt & pepper to taste
Method:
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.