Giving Mom's The Gift of Adventure

By: The BBQ Store

It's that time of the year again!

Mother's Day is around the corner and we want mothers, grandmothers, sisters and friends to #LiveMore by going on an adventure with the ease of cooking at home, on the beach, in the woods, or anywhere outdoors.

We want to make your gift giving experience special, whether that's in the form of gifting a COBB®, or cooking your loved ones a delicious meal they will never forget, and Mother's Day is the perfect opportunity to do so.

Here we will be sharing recipes with you, and demonstrating how easy and quick cooking on a COBB® can be. We will show you how you can go on adventures whilst enjoying your cooking experience anywhere.

Giving the Gift of Adventure.

COBB® has many accessories that we could focus on during Mother's Day. Once you decide on the model of COBB that best suits your needs, you can then choose what accessories are best to fir your lifestyle and needs.

The REAL COBB® life!

The below is a combination of user generated content from COBB mums across the world to demonstrate the different types of uses for the COBB. If you are able to, we would love you to contribute your imagery of your Mother's Day to the below blog.

Delicious Recipe For Mother's Day

Kaleah's Coconut Crumbed Morsels of Fresh Fish, Flash Fried Until Golden with a Tropical Papaya Salsa and Lip Smacking Sauce.

Coconut crumbed morsels of fresh fish, flash fried until golden with a tropical papaya salsa and lip smacking sauce.

Recipe by Kaleah James | @kaleahs_wild_kai_kitchen

Makes 8

Ingredients

500g White Fish, diced into large cubes
2 cups shredded coconut
1 1/2 cups panko crumbs
3 eggs
1 cup plain flour
1 tsp garlic powder
Salt & pepper
Oil for frying
Old El Paso Stand and stuff soft taco shells

Salsa:
1 Papaya, diced into small cubes
Note: if you can’t find papaya, mango will work just as well.
1 red capsicum, diced small
1/2 cup red onion, diced
Handful coriander leaves, chopped
1 large lime, juiced
Salt to taste

Crema:
1 cup sour cream
1/2 cup mayo
3-4 Tbsp Sriracha
Juice of one lime

Method

Place chopped salsa ingredients into a bowl, squeeze over lime juice and season with salt. Mix gently to combine and set aside.

Combine sriracha crema ingredients, mix well, cover and refrigerate until ready to use.

Crack eggs into a bowl, use a fork to whisk, add a little cold water and whisk again to combine. In a separate bowl add flour, garlic, salt and pepper. Stir to mix together.

In another bowl mix together shredded coconut and panko breadcrumbs.
Line a tray with baking paper and place next to bowls. Dip fish into the flour mix, shake off excess flour, then dip into the egg wash, then into the coconut panko mix.

Press the coconut mix into the fish using your hands to make sure it’s coated well. Repeat for remaining fish. Place on your lined tray and put into the fridge for at least 30 mins.

Pour oil into a wok or heavy based pot and turn to a medium heat.

Once bubbles start to form and heat can be felt when holding hand above wok begin to fry fish in batches. Use a slotted spoon to remove fish soon as the coating is a nice golden light brown colour. Transfer to a draining rack and repeat with remaining fish.

To assemble, place some of the salsa on the base of the stand and stuff shells, place a few of the coconut fish on top and spoon over a little more salsa. Drizzle over sriracha sauce and eat immediately.