Velour Of Smoked Corn and Lamb From Down Under
Contributed by: News Canada
(NC) - Created by Chef John Cordeaux, Royal York Hotel with input from Olympic Athletes Mark Heese and John Child, Beach Volleyball bronze medalists, 1996, Atlanta
Ingredients:
- 6 Large corn cobs*
- 1 cup Hickory or maple wood chips, soaked 250 ml
- 1/4 cup Butter 50 ml
- 1 Small onion, minced
- 1 Small leek, washed and minced
- 1 cup Lindemans Chardonnay 250 ml
- 1/4 cup All-purpose flour 50 ml
- 1 tsp Minced garlic 5 ml
- 8 cups Lamb or beef stock 2 L
- 1 Bay leaf
- 2 cups Whipping cream, 35% M.F. 500 ml
- 2 tbsp Vegetable oil 30 ml
- 1 Loin of Australia Lamb
- 1/2 cup Fava beans, cooked 125 ml
- 1/2 cup Pearl barley, cooked 125 ml
- 8 sprigs Fresh chervil or thyme 8 sprigs
Directions:
Husk corn cobs; discard silks but reserve leaves.
In a large pot of boiling water, cook corn until tender, about 30 minutes; remove from water
and let cool. Wrap cooked corn in reserved leaves.
Preheat barbecue to high. Arrange hickory chips in a shallow foil pan; place on coals in
barbecue until chips begin to smoke, about 5 minutes. Reduce heat to low. Place wrapped corn on
warming rack in barbecue; close lid and allow corn to smoke about 30 minutes or until desired
flavour.
Transfer corn to plate; set aside to cool. Cut niblets off corn cobs; reserve 1 cup (250 ml) for
garnishing.
Meanwhile, melt butter in a large stockpot over low heat. Add onion and leek; cook until
softened but not browned, about 2 to 3 minutes. Stir in remaining smoked corn; cook for 2 to 3
minutes.
Add Chardonnay; increase heat to high and bring to a boil. Cook uncovered, stirring often, for
about 5 minutes or until liquid is reduced to about 3 tbsp (50 ml). Whisk in flour and garlic; cook
over medium heat for about 2 minutes. Pour in stock; cook 45 minutes, stirring occasionally, until
slightly thickened. Season with salt and pepper to taste. Add bay leaf; cover and simmer for 30
minutes. Remove bay leaf.
In food processor or blender, puree soup in batches. Return to stock pot; stir in cream and
simmer over low heat until heated through.
Meanwhile, heat oil in a non-stick skillet over medium heat; cook lamb until well-browned,
about 3 to 4 minutes per side. Transfer to cutting board and slice thinly; cover with foil to keep
warm; set aside.
In saucepan, heat fava beans with barley and reserved corn over medium heat.
To serve, place 1 tbsp (15 ml) bean mixture in center of each soup dish; gradually pour soup
over top. Garnish with lamb slices and chervil.
You can substitute 2 cans (14 oz/398 mL each) drained corn niblets for the fresh corn; just
wrap in foil instead of corn husks.
Serving Size: Serves 6
