Corn cheese and lamb rack
Corn cheese may not be low carb, but I’m guessing it has less carbohydrate than macaroni and cheese.
I haven’t cooked a lamb rack lately, nor have I used my Anova Culinary Precision Cooker for more than a month. Sous vide lamb rack and some cheesy corn seemed to make sense.
It may well be Spring (here in Australia) and the days are getting warmer, but something comforting like corn cheese on a Saturday evening is certainly very satisfying. The crunch of the spring onions and the creamy texture of the mayonnaise and bocconcini cheese makes for a great mouthfeel.
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I bought all the ingredients from Coles.
No, Yummy Lummy is not sponsored by anyone.
Recipe
- Lamb rack
- Iodised salt
- Freshly ground black pepper
- Garlic powder
- Dried mixed herbs
- Daikon radish
- Red capsicum
- Green capsicum
- Carrot
- Celery
- Red onion
- Lemon juice
- Olive oil
- Iodised salt
- Black pepper
- Crushed peanuts
- Coriander
- Parsley
- Malt vinegar
- Avocado
- Corn kernels
- Spring onion
- Mayonnaise
- Bocconcini
- Butter
- Freshly ground black pepper
- Sichuan seasoning
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Bring a lamb rack to room temperature and season with liberal amounts of iodised salt, freshly ground black pepper, garlic powder, and dried mixed herbs.
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Vacuum seal the lamb rack in two bags just in case the sharp rib bones pierce the plastic and cause water from the water bath to get into the bag.
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Set the Anova Culinary Precision Cooker to 57 °C/135 °F and when the water reaches cooking temperature, insert the lamb rack and cook for 3 hours.
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After the 3 hours, remove the lamb rack and open the vacuum bag. Pat the lamb rack dry with paper towel and sear the surface in a hot frying pan.
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Allow the lamb rack to rest for 10 minutes and then carve the rack between each rib bone.
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Slice the daikon radish and carrot longwise and place in some malt vinegar, iodised salt, and brown sugar. Allow the radish and carrot to pickle for about an hour or so.
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Finely dice or slice all the vegetables and put into a mixing bowl. Squeeze over the juice of a lime and add a slug of olive oil. Mix and season to taste.
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Mix in some crushed peanuts, chopped coriander and parsley.
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Melt some butter in a roasting tray. Add the corn kernels and fry off until there is a little colour. Add in the spring onions and cook through until they are soft.
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Take the roasting tray off the heat source and add the mayonnaise, pepper, and iodised salt, and stir through.
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Grate the bocconcini over the corn and sprinkle on some Sichuan seasoning.
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Grill the corn cheese until the cheese has gone a light brown.
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Spoon the corn cheese onto a plate and add a few lamb ribs on top of the corn cheese.
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Serve with the raw vegetables, avocado, and pickles.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
I’m currently using the Gutenberg editor and galleries don’t seem to work. I’ve posted individual photographs. If you’d prefer a gallery, please complain to WordPress.
Questions and answers
Do you prefer corn cheese or macaroni and cheese?
This cheesy corn is pretty good. If you love macaroni and cheese and think nothing can beat it, I dare you to try the corn cheese.
How was the lamb rack?
It was great. I like lamb. Back in the day, I’d eat the entire rack, but I’ve set aside half the rack to eat as leftovers.
What is better? Roast lamb or sous vide lamb?
I reckon sous vide lamb is more tender. Given a choice, I’d sous vide lamb rack rather than roasting it. Tonight’s lamb was succulent. It was amazing. I nearly went and ate the whole rack.
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Final thoughts
Have you ever tried corn cheese?
Would you prefer corn cheese or macaroni and cheese?
Do you like pickled daikon radish?
Last week’s Gentleman’s relish lasted five nights. It was really good.
Sous vide kangaroo with Chinese sausage sweet potato noodles ‘bolognese’
Sous vide T-bone steak with blue cheese mashed sweet potato and stir-fried quinoa
Sponsorship
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Never had cheesy corn but I think it would be good to try.
Thanks Ruth, it’s worth having a go. It was really nice.
I love the idea of corn cheese – think it sounds better than macaroni cheese. I’ve never tried the radish pickle you mention. Is it one of those that hits your sinuses with a punch pf power?!
The daikon or white radish along with carrot can be quickly pickled in some vinegar and I think the pungency depends on the vinegar used. I used a gentle malt vinegar. I just like trying different flavour combinations.
The corn cheese though was a real revelation. I’ll do that again for sure.
The video makes it looks so delicious Gary!
Thanks Michele. I’m enjoying making the little videos for the blog 😃
I’m up for any sort of corn dish. I love the sound of this with the lamb Gary!
Thanks Lorraine. It was really nice.
I really should try a sous vide too! That looks phenomenal!
The investment in the equipment is well worth it. The meat and vegetable dishes come out a treat.
Wow corn cheese sounds fab. I know it’s not the same Gary but I have found a vegan mac ‘n cheese in Canberra in a packet that I make (well heat up on stove) and I just love it. By the way I am off to Sichuan province in a few days so will think of you when eating some spicy food especially hotpot (but only vegetables and tofu of course)
Yum Sue. My mouth is watering thinking of hot pot. I hope you have a great time and enjoy the food.
If the vegan macaroni and cheese is low carb, I’m in 😃😃😃
Thanks Gaz. Sorry not low carb but it is good. Will make sure I take photos of hot pot for you when I do my posts.
I look forward to seeing the hot pot photographs Sue 😃👍
I do not have an Anova Culinary Cooker, do you have an alternative cooking method for the lamb?
(just had Congee for lunch. It’s still a one a week meal for me – I continue to thank you for that one!!)
Mmm… that congee 😃😃😃
If you have the patience, the low technical way is with a saucepan, thermometer, Ziploc bag and the meat. Heat the water to the temperature in the recipe and try to keep it there. I’d check every ten or so minutes throughout the three hours.
You can create an effective “vacuum seal” with the displacement method. Put the lamb in the bag and with the bag open gently put the bag in the water in the saucepan and slowly let all the air out. Carefully seal the bag before any water gets in. Do this step while the water is cold.
When the cooking is finished carry on as per the recipe. I hope this works for you.
Thank you very much for your assistance.
My pleasure
I’ve actually never heard of corn cheese, and I was expecting real cheese lol. Maybe it’s just your version that doesn’t have cheese. As I’ve never had corn cheese, I would say I like macoroni and cheese more.
I used bocconcini which is cheese. You could use any cheese but I think the softness of bocconcini or a mozzarella works well.
I prefer soft cheese over hard cheese when I’m serving cheese with a main meal like lunch or dinner. That way the cheese can blend in to the other foods and flavours.
The flavours of the corn cheese blended nicely together