browns of rivonia chefs news writeup
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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. |
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April 2009
Italian Salad
Ingredients – Serves 4
250g pasta shells
½ cucumber
50g cocktail tomatoes
50g calamata olives
2 shallots
50g capers
1 bunch flat parsley
1 bunch oregano
2 baby marrow
1 large brinjal
25ml olive oil
5ml balsamic vinegar
Method
Place the pasta shells in a pot of boiling water.
Add some oil stir and cook for 8 minutes or until the pasta
is al-dente. Finely dice the onion, tomato, cucumber, baby marrow,
parsley and oregano. Cut the olives and capers in half. When
the pasta is cooked, refresh under cold water. Mix all the ingredients
with the pasta, add the olive oil and vinegar, season to taste.
To make the brinjal puree, cut the brinjal in half, season and
brush with olive oil, roast for 20 minutes or until soft. When
cooked remove the skin and place the flesh in a blender and
purée till smooth, season to taste.
To serve, place the pasta salad in a serving
bowl, top with the purée and some garden greens and serve
with some hot crusty bread.
Bon appetite. |
