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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

July 2006

GOATS CHEVRE SPRINGROLL Recipe

GOATS CHEVRE SPRINGROLL
(starter – 1 portion)

 

Ingredients

150g Soft Goats Cheese
100g Pecan Nuts
1 tsp mixed herbs
50ml Honey
20g Rocket leaves
2 sheets of springroll pastry (25cm x 25cm)
1 tsp Lemon Juice
20g Cape Gooseberries
20g Sugar
1tsp Sesame Seeds

 

Method

For the Springrolls:
Mix the Goat’s cheese, honey, lemon juice & chopped pecan nuts together. Add the herbs,
salt & pepper to taste. Place 1 heaped tablespoon of the mixture onto the pastry sheets
(placed on top of eachother). Fold sides over, roll diagonally & tuck in to make a springroll.
Deep fry until golden.

For the Compote:
Boil 50ml water, add the sugar, gooseberries & sesame seeds.
Simmer until thick & syrupy. Allow to cool.

Final presentation
Cut the springrolls in half with a diagonal cut. Place on the rocket leaves & finish with the
Gooseberry compote.

Bon Appetite!!

 
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