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.
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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.