Innovation, ingenuity and passion are the key ingredients that led this chef to carve out his illustrious career. Take notes as he shares one of his signature recipes.
Al Areen Palace & Spa is a magnificent five-star property that offers an inimitable experience; be it a stay at its exquisite villas or dining at its world-class restaurants.
Executive sous chef, Janardan Das plays a pivotal role in heading the hotel’s culinary team, bringing a wealth of professional experience he has gained over 25 years. Chef Janardan graduated in hotel management, catering technology and applied nutrition in 1992 and started his career with Taj Bengal Kolkata. He then moved to Hotel Al Bustan Palace, InterContinental Muscat (currently managed by Ritz-Carlton), a job opportunity that brought him to the Middle East and he went on to gain experience at some of the best hotels in Dubai before moving to Al Areen Palace & Spa. Before coming to Bahrain he worked with Ritz-Carlton Sharq Village & Spa, Doha.
The kitchen whiz believes in working with fresh, local ingredients and bringing out their natural flavours. He thrives on creativity and believes in establishing a long-term relationship with guests and colleagues. Here’s one of his signature recipes.
PISTACHIO CRUSTED ACK OF LAMB WITH PEARL VEGETABLE, BUTTER NUT SQUASH PURéE AND LAMB JUS
Cooking Time: 35- 40 minutes
- 1 lamb rack
- 1 shallot
- 1 carrot
- 1 red radish
- 5g Dijon mustard
- 15g butternut squash
- 65g pistachio
- 3g salt
- 2g white pepper
- 40g butter
- 200ml olive oil
- 60g assorted cress
- 8g cherry tomatoes
For Lamb Jus:
- 100g lamb bones (trimmings of the lamb rack)
- 40g brown onions – peeled and roughly chopped
- 10g celery
- 20g carrots
- 2 garlic cloves
- 60g tomatoes
- 16g thyme
- 400ml water
- Sea salt and freshly ground pepper
- 60ml extra virgin olive oil
Clean the lamb rack and trim it very neatly, keeping only one bone. Season the meat with salt and pepper and sear in a hot pan with a little olive oil. Apply a little mustard on top of the meat. Grate the pistachio and make a crust with a little olive oil while the meat is still hot. Put it in a preheated oven at 120°C and cook further for just for seven to eight minutes. Confit the cherry tomatoes by roasting them in olive oil and salt and pepper in the oven at 225°C until they are swollen and the skins are wrinkled. Scoop up the vegetables with a pearl scooper and boil in hot water till they become tender. Toss in olive oil and season with salt and pepper. Roast the butternut squash until soft; purée it and season it as per your taste and set aside.
Preheat the oven to 180°C, place the bones in a roasting tray and roast until they are golden brown in colour. In a stockpot gently fry the peeled and roughly chopped onions, celery, carrots and garlic, until lightly browned, add the tomatoes and keep stirring continuously until most of the moisture has evaporated, then add the thyme and cook until the mix thickens. Add the bones and the water to the stock pot and bring it to the boil. Reduce the heat and gently simmer for 20-30 minutes; continue to skim off any fat that rises to the surface. Remove from the heat, pass the stock through a fine sieve into a suitably sized saucepan, skim off any fat and, over moderate heat, slowly reduce the stock to sauce consistency, pass the jus through cheesecloth and keep aside.
Take a suitable plate, place the butternut squash purée in the middle with the lamb rack on top of it. Arrange the pearl vegetables accordingly, garnish with herbs and cress. Jus can be either
put straight on the lamb or served separately.