The chef at this new Budaiya favourite brings a wealth of experience to the table.
MJ’s Bowling Lounge at Gardens Plaza, Budaiya, has proudly welcomed chef Richard Biswas as part of the award-winning team, in the role of executive chef. MJ’s is an affordable yet luxurious five-star premises hosting a premium coffee section, BEATS booth area and bowling alongside resident DJ Arwin and the prestigious MJ’s Gourmet.
Richard has more than 18 years of professional cooking and kitchen management experience under his belt. Through his work he proactively displays an extensive knowledge of culinary skills, exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record.
Throughout his career Richard has consistently worked with world-leading five-star hotels and restaurants in India and the UAE including some of the biggest names in the business such as Le Royal Meridien, Grand Millennium, Metropolitan and Buddah Bar in Dubai.
Here he shares one of his favourite home-made dishes, grilled gochujang lamb chops, a Korean speciality that requires patience but is sure to impress.
3 Pieces of lamb, each around 70g – cleaned and set aside in the fridge
Marinade
– 15g ghochujang (Korean chili paste)
– 6ml sake
– 6ml mirin
– 7ml soy sauce (Kikoman)
– Pinch red chilli powder
– 1/2tsp sesame oil
Method:
In a sauce pot add sake and mirin, heat through and flame to burn off the alcohol. As the flame dies down, add the other ingredients separately, keeping the sesame oil until last, and whisk it well! Take it off the heat and set aside to cool.
Once cold, remove the lamb chops from the fridge, marinade and return to the fridge for a minimum of 10 hours.
Spicy Teriyaki Sauce – (3 portions)
– 70ml soy sauce
– 50g sugar
– 10ml sesame oil
– 1 tsp dry red chilli crushed
– 10g garlic paste
Method:
In a sauce pan, put soy sauce and add sugar and garlic paste. Heat until the sugar dissolves and add the sesame oil. Stir for two minutes. Add crushed dry red chilli and remove from heat to cool.
Accompaniment
Mashed sweet potato:
Peel and roast sweet potato. Once roasted, mash and mash and set aside.
Final Method:
Place the lamb chops on a pre-heated grill and cook for two minutes. Swipe clockwise to get a nice cross mark then turn and repeat the process. Finish in the oven as required depending on the cooking level you desire.
While the chops are cooking, toss a few asparagus spears into a pan with butter and seasoning. In another pan, put butter and add the mashed sweet potato. Add a little cooking cream and seasoning to taste.
Now set the plate and sprinkle a pinch of sea salt on top of the chops.
Serve with spicy teriyaki sauce in a separate sauce bowl.
