I use my Sous Vide all the time but rarely post the recipes here because not everyone has a Sous Vide. Recently, however I was asked to review the new Codlo machine which is far less expensive than the larger sous vides on the market. I decided to give the product a shot with my black pudding crust lamb chops and it worked fantastically well.
Before I scare you off, this recipe does not need to be cooked sous vide style but it is a lot easier. By vacuum packing the black pudding on top of the lamb, it helps press it onto the meat so that it doesn’t fall off when served.
The Codlo is great value for money if you are considering giving sous vide cooking a try. The new sous vide machine is compatible with most slow cookers and rice steamers. Codlo also supply a compatible rice steamer.
You will also need a vacuum pack machine and plastic sous vide bags which aren’t expensive.
One of the things I love about sous vide cooking is that once the meat is prepared, you can simply vacuum pack it and set it in the water bath to cook. You can literally leave it in the water for the day and it won’t overcook. In fact, the longer cooking time tenderises the meat. I prepared this dish in the morning and we ate around 6pm.
As recipes go, there is a lot to do here so it probably isn’t for someone who doesn’t enjoy being in the kitchen. I’ll post a few more Codlo recipes soon that aren’t as time consuming. As I was testing the Codlo, however I decided to go all out.
Sous Vide cooking makes it possible for you to decide exactly how well done you would like your meat. I like my lamb quite rare so I cooked it at 53c. If you aren’t sure, I would recommend cooking yours at 56c which is medium but still quite red.
I stuffed the lamb chops with a chicken mouse which I cooked using the Codlo the day before as chicken needs to cook to a higher temperature. I chicken mousse makes the dish more visually interesting but you could leave it out.
If you are interested in trying the amazing flavour combination of black pudding and lamb chops but want to cook it in another way, just cook your lamb to your preferred doneness in a pan, oven or BBQ. Then top with the black pudding and place it under the grill for a couple of minutes. Black pudding is cooked when you purchase it so placing it under the grill is done just to heat and crisp it up.
International & UK Orders
- FOR THE CHICKEN MOUSSE
- 500g very cold chicken breast cut into small pieces
- 250ml very cold double cream
- 1 very cold egg white
- 4 tablespoons chopped fresh coriander
- 1 greenchilli finely chopped
- FOR THE GARAM MASALA SAUCE
- 500ml lamb stock
- 250ml red wine
- 2 cloves garlic - smashed
- 1 tablespoon garam masala
- FOR THE LAMB CHOPS
- 2 tablespoon olive oil
- 1 - 2 racks of lamb - prepared as pictured above
- 300g good quality black pudding - any large fat pieces removed
- Salt and pepper to taste
- I made the chicken mousse the day before.
- Heat your sous vide to 74c.
- Place your cold chicken pieces in a food processor and process until creamy smooth. This could take a couple minutes so don't rush it.
- Add the cold egg white and process some more.
- Now add the cream slowly until you have a very smooth paste.
- Add the green chilli and coriander and process for another 30 seconds or so.
- Wrap you chicken paste in plastic wrap into sausage shapes. Then vacuum pack them and place in the water bath. Cook for about two hours or until the inside temperature of the chicken in 74c.
- Refrigerate until ready to use.
- TO MAKE THE GARAM MASALA SAUCE
- Place the lamb stock, wine, smashed garlic and garam masala in a small sauce pan and reduce down to sauce consistency. Remove the garlic pieces and keep warm.
- TO MAKE THE LAMB CHOPS
- Preheat your water with the Codlo to 54c - 56c.
- Prepare the lamb as photographed above.
- Heat the olive oil in a large pan and sear the rack/s of lamb all over.
- Now cut into large chops and press the chicken mousse into the incision you made. Do not over stuff.
- Roll out your black pudding with a rolling pin and then press it into the top of the chops.
- Carefully transfer each lamb chop into a vacuum seal bag and seal it.
- Place the lamb chops in the water bath and cook for three or more hours.
- Heat your grill to its highest setting.
- Remove the lamb chops from the bags and place under the grill for about a minute or two.
- Season with salt and pepper to taste and serve drizzled with the garam masala sauce.
If you would like more information about how the Codlo works, please check out this video.
I was supplied with the Codlo to review. I love it! You can visit their website here.