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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

February 2008

Thai Beef Salad recipe by Ken Garvey

Thai Beef Salad
Serves 4

 

Ingredients

240g Fillet beef
1 Clove garlic finely chopped
1 Piece root ginger, peeled and cut julienne style
1 Teaspoon of soy sauce
1 Packet mixed baby leaves
50ml Sweet chilli sauce
50g Salted peanuts
1 Red chilli cut julienne style

 

Method

Cut beef into thin strips in a very hot pan (smoking). Flash fry the beef for 20 seconds. Add the garlic and ginger and then deglaze with the soy sauce. Place a handful of greens in the centre of a plate. Place the beef on top of the salad. Drizzle the sweet chilli sauce around the plate. Sprinkle the peanuts and red chilli on top of the salad. Finally, garnish with lengths of chives and some baby shoots.

Enjoy!
 
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