So far I've managed a family 'barbeque' including baked potatoes and sweetcorn.
Even better was Paella, cooked by the canal in Boxmoor - very pleased with this as I've never cooked Paella before.
A successful vegetable curry, using a jar of sauce.
When I do these things again I'll take photos and add the recipes.
Today I got to make stuffed mushrooms, something I've done successfully in the range before, but this was the first time I'd done anything like this in the Cobb.
It took a little bit of preparing, but once started needed minimal supervision or checking.
- 2 large flat mushrooms - the ones I had were huge
- Butternut squash - I usually buy this fresh, but on this occasion took some frozen chunks with me. Frozen squash minces much more easily than the fresh stuff I've used in the past
- 1 red onion
- 1 teaspoon olive oil
- cheese - cheddar 1 - 2 ounces
- herbs, pepper
I usually cook this with wholegrain rice, because you get a good vegetable stock/gravy that goes well on the rice - but today, just veg.
Mince all the vegetables for stuffing - or chop up as small as you can. Add herbs, 1 teaspoon of oil, grate cheese - mix in together.
Stuff the mushrooms as full as you can. Wrap in foil - shiny side in.
Put into the Cobb oven until ready - as these mushrooms were very large it took about 1 and a half hours - normally it would take an hour or so in the range.
Wrap other veg in foil (shiny side in) add olive oil if needed - add to the Cobb - asparagus doesn't need as long as sweetcorn!
It worked very well, was very filling and had loads of flavour.