This month , FACT’s very own amateur chef visits Market by Jean -Georges at W Doha Hotel & Residences, for an afternoon of passionate cooking . Though he claims it was difficult , Badir comes out smiling on the other side. Let’s see how he got on …

Market

Market by Jean-Georges never disappoints. It’s top quality, yummy cuisine, served fresh and flavourful for diners to delve into. Being a huge foodie myself, I couldn’t help but jump at the chance to cook alongside another great chef in town; from Sri Lanka, Chef Chamila Balasuriya. Chef Chamila is driving this popular restaurant to the forefront of Doha’s culinary scene with his exceptional cooking talents, and I’m pleasantly surprised to meet a charismatic and fun man, with a personality that is perfect for chef de cuisine of a busy restaurant. Being the cheeky Venezuelan that I am, I asked the chef to hook me up with the venue’s most popular dishes, and so, we began…

We kicked off a great afternoon with a simple yet fresh dish, the exquisite Shrimp Salad Champagne Vinaigrette. We started with cooking the shrimps.Chef Chamila tells us that the trick to getting the perfectly cooked, succulent and flavour shrimps is in the most modest cooking methods. Here, we add the shrimps to some water and butter – leaving them to cook a little while. We took a generous amount of lettuce and placed it on the plate, adding raw mushrooms, avocado, tomatoes and chives – all provide great colour and texture to the dish. Once our buttery shrimps were done, we placed them on the plate ready to try. Chef Chamila shares a fun fact: “We serve around 30 of these dishes a day. It’s really quite popular.” I tried the dish and, oh boy, was it good. A delicious salad that pulls together simple flavours and textures, that work so incredibly well together. A definite palate pleaser! It’s also less than 300 calories per generous serving – winner!

W Market

Next up was the healthy Salmon, Truffle Vin, Brussels Sprouts. We started off with a 170g piece of salmon, sprinkling it with salt and pepper.Chef Chamila shares another great food hack on how to prep the salmon for a tastier bite; we put a spoonful of butter on a tray and placed the salmon on top. This went into the oven for around 10 minutes. We heated the pre-prepared mashed potatoes and started with shredding some Brussels sprouts. Once our salmon was ready, we began plating; first a layer of smooth, creamy mashed potato, followed by the juicy piece of salmon, and on top went the Brussels sprouts. The true delicacy of this dish was its truffle special sauce – a delicious combination that brought together this mouthwatering main, very nicely.

Our last dish could be considered an easy recipe for anyone who wishes to spend less time in the kitchen and more time at the table; Parmesan Crusted Chicken with lemon sauce. We took two slices of chicken and submerged them into a batter of crust, leaving them completely covered for a crunchy bite. We later placed them into the frying pan, letting them cook to a tender finish, which is achieved when the batter starts to turn a beautiful golden colour. Whilst the chicken was cooking we prepared the side, which consisted of white asparagus and lemon sauce. Once everything is ready, and with Chef Chamila’s elegant touch, the dish is plated for our hungry tummies.

From start to finish, this month’s cooking experience with Chef Chamila at Market by Jean-Georges, was definitely one of the most enjoyable, and most successful, for me! The food was exceptional and I like that the ingredients remain honest and flavourful all the way to the plate! Hasta la próxima en la Cucina De Badir…

GO: Visit Market by Jean-Georges at W Doha Hotel & Residences. Call 4453 5135 for reservations and more information.