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browns of rivonia chefs news writeup
Wilfred Mtshali 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, Wilfred Mtshali 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

April 2007

Roast Quail Stuffed with a Guinea Fowl Mousse served with a Citrus Dressing Recipe

Roast Quail Stuffed with a Guinea Fowl Mousse served with a Citrus Dressing
Serves 4

 

Ingredients

4 Deboned Quails
1 Breast Guinea Fowl
1 Egg white
1 Bunch finely chopped herbs (parsley, basil, chives, chervil)
100ml Cream
½ Finely chopped Shallot
1tsp Honey

 

Dressing

100ml Olive oil
Juice of 1 lime
Juice of ½ lemon
Juice of ½ orange

 

Method

In a blender puree the guinea fowl to a fine paste and place in a clean bowl. Slowly fold in the egg white and cream then add in the shallot and herbs. Season to taste. Fill the quail with the stuffing, glaze with the honey and bake at 180°c for 18-20 minutes. For the dressing, mix all the ingredients together and season. When the quail is cooked, allow to rest for five minutes before serving. Place quail on a bed of rocket, drizzle with the sauce and finish with a sprig of chervil.

Enjoy!
 
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