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Home : Entrees : Other Meat : Velour Of Smoked Corn and Lamb From Down Under

Serves 6
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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


  • 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


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



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