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browns of rivonia chefs news writeup
Ken Garvey is the master chef at Browns Restaurant
 A restaurant is nothing without good food, and to make the food at Browns unforgettable, we have a chef that is innovative, creative and utterly brilliant. We have decided that all this brilliance can not be hidden and from now on, we will be sharing it with you.

This section of the site is dedicated to all things food related. Our Executive Chef, Ken Garvey will post monthly news articles & recipes for you to use at home.

Then we invite you to visit Browns to taste our version of the featured dishes, and compare.

each month, browns of rivonia will present a recipe from our executive chef
 

monthly recipe put together by the head chef at browns of rivonia restaurant

August 2006

Ricotta Phyllo Pillow Recipe

Ricotta Phyllo Pillow
(Main Course - 6 portions)

 

Ingredients

400g Ricotta Cheese
18 Black olives, pitted & chopped
A Pinch of Cayenne Pepper
20g Chopped fresh basil
6 sheets of Phyllo Pastry (30cm x 30 cm)
6 Chopped Sundried Tomatoes
6 Courgettes
3 Leeks
6 Medium Carrots
6 small Green peppers

 

Method

For the Pillows:
In a bowl mix the ricotta, olives, sundried tomatoes, basil & cayenne. Season to taste.
Fold the phyllo sheets in half & place a spoon of the mixture on each sheet.
Fold the pastry sheets into a pillow shape, tucking in the sides. Brush with an eggwash &
bake in a pre-heated oven at 170 C for 12 - 14 mins.

For the Julienne Vegetable Salad:
Peel and wash the courgettes, peppers, carrots & leeks & cut into matchstick shaped slices.
Mix in a bowl & dress with a little balsamic vinaigrette.

Final presentation
Place a handful of the salad in the centre of a plate with the phyllo pillow on top. Drizzle with a
little balsamic vinaigrette.

Bon Appetite!!

 
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