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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

March 2006

Springbok Fillet Kebab served with rocket, a balsamic reduction and a beetroot pesto Recipe

Springbok Fillet Kebab served with rocket, a balsamic reduction and a beetroot pesto
(serves 4)

 

Ingredients

240g (4 x 60g) Springbok fillet
4 Wooden skewers
200g Cooked beetroot
25g Grated parmesan
1 Clove garlic
50ml Olive oil
25g Toasted pine nuts
1 Bunch rocket
250ml Balsamic vinegar
25g Castor sugar

 

Method

For the Balsamic reduction, bring sugar and vinegar to the boil, reduce heat & simmer until it is a thick syrup.

In a blender, blitz together the beetroot, garlic, parmesan & olive oil to make the pesto. Season to taste.

Skewer the springbok fillet and grill for no more than 2 minutes each side (medium rare).

 

Plating

Place the rocket on a plate, place a spoon of the beetroot pesto on top, and place a kebab on top of that. Finish with a drizzle of balsamic reduction.

Voila!
 
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