As someone with a solid background in international gastronomy, executive chef Sylvester Rozario understands the importance of the finer details in world-class cuisine. A native of the Indian subcontinent, he took his inspiration and initial training in Mumbai and discovered his flair for the culinary arts while stationed at Aramco, Saudi Arabia. In 2002, he gained a spot in the Guinness Book of World Records for making the world’s largest Khabsa.
Professional engagements have taken him to Hotel Villa d’Este, Lago Di Como, in Italy, and the Langham Hotel, Hong Kong. He is a member of the prestigious World Master Chefs Society, Conferie De La Chaine des Rotisseurs and Jordanian Master Chef Society. Chef Sylvester has also received several awards in prestigious culinary competitions held in Bahrain and around the region. He is currently working as the executive chef at The K Hotel and here is one of his signature recipes.
Poached Lamb with Spinach Farce, Baby Vegetables, Carrot Mash and Sun Dried Tomato Sauce
Preparation time: 2 hours 30 minutes. (Serves one)
• 100g Lamb loin
• 100g chicken breast
• 50g spinach
• 100g carrot
• 2 pieces of each baby vegetable (carrot, courgette, mushrooms)
• 3 cherry tomatoes
• ½tsp mix herbs
• 80ml cream
• 1 egg
• 20g celery
• 20g leek
• 1 onion
• 2 bay leaves
• 8-10 pepper corns
• Salt and pepper to taste
• 100g carrot (peeled and sliced) for mash
• 100g sun dried tomatoes
• ½ tsp dried thyme
• 100g carrot puree
• 1tbsp butter
Take the lamb loin; trim and cut it into a cylindrical shape, wrap tightly with cling film and refrigerate for 15 minutes. Then blanch it for five minutes and keep to the side. Blanch half the spinach for 10-15 seconds and then dip in ice cold water to retain colour and crispness. Take the chicken breast, 60ml cream, egg, seasoning, herbs and remaining spinach; blend all together until it reaches a smooth and creamy texture. Spread cling film on a flat surface (kitchen counter or table) and spread with a thin layer of chicken mince (farce), add some blanched spinach on top and finally the lamb loin. Roll the cling film with all the ingredients into a cylindrical shape and refrigerate for 15 to 20 minutes.
Take a sauce pan and add water, celery, leeks, carrot puree, onion, bay leaf and pepper corns. When the water starts boiling, reduce the heat to simmer. Dip the ready roll into water and let it poach for 15 minutes, remove from heat and separate the cling film; slice it as per your choice.
Boil carrot slices till they become very tender, with salt and pepper and a spoonful of butter with herbs. Remove and make a paste in food processor. Then take a saucepan, add butter, pour in the mashed carrot and cook for few minutes till the paste thickens.
Sun dried Tomato Sauce
Take 100g of squeezed sun dried tomatoes; add 20ml of cream with thyme. Put it in food processor and blend till it becomes a fine puree.
Toss the vegetables in butter in a hot pan. Place the sliced poached lamb with chicken farce, with carrot mash, vegetables, cherry tomatoes and sun dried tomato puree.