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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 2007

Artichoke and Almond Couscous Recipe

Artichoke and Almond Couscous
Serves 4

 

Ingredients

4 Artichoke hearts, cut into quarters
200g Couscous
200ml Chicken stock
50g Flaked Almonds
25g Chopped parsley
½ Finely chopped red onion
100g Goat’s cheese (feta or chevron)

 

Shiraz Syrup

375ml Shiraz
500g Rich brown sugar

To Make the Shiraz Syrup:

Bring the wine and sugar to the boil. Reduce until it becomes a thick syrup for approximately 20 minutes.

 

Method

Empty couscous into a bowl. Pour over the boiling chicken or vegetarian stock. Allow to stand until all the moisture has been absorbed. Add chopped red onion, parsley, almonds, and a few drops of olive oil. Season to taste.

Place mix into a ramekin, press down firmly and turn onto a plate. Place the artichokes around the plate. Top with some goat’s cheese and drizzle with some of the syrup. Finish with a sprig of parsley.


Enjoy!
 
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