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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

August 2007

Vegetarian Mille-Feuille Recipe

Vegetarian Mille-Feuille
Serves 4

 

Ingredients

4 Leaves phyllo pastry cut into quarters
1 Green pepper cubed
1 Red pepper cubed
8 Brown mushrooms
1 Red onion diced
2 Baby marrows
100g Gorgonzola (blue cheese)
100g Sun-dried tomatoes
200ml Olive oil
1 handful Salad greens

 

Directions

Rub vegetables with olive oil season and bake in a hot oven for 15-17 minutes. Brush phyllo with a little melted butter and bake for approximately 6 minutes. To make sun-dried tomato oil, puree the sun-dried tomatoes in a blender slowly adding the olive oil.

Assembly: Place some of the vegetables on your plate and add a layer of crisp pastry. Top with some of the gorgonzola. Repeat this process twice until a tower is formed. Top with some salad greens and finish with a drizzle of the sun-dried tomato oil.

Bon Appetite!
 
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