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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December 2009
Potato Tart.
2 Medium Potatoes
1 Red Onion
1 Corn on the Cob
2 Spring Onions
1 Small bunch of Parsley, chopped
400g Puff Pastry
Tomato Dressing.
4 Plum Tomatoes
1 Clove Garlic
1 Shallot
100ml White Wine
Method.
Boil the potatoes in salted water for 12 minutes or until tender, allow to cool. Take the corn off the cob, finely slice the spring onion and the red onion. Peel and dice the potato, mix with the sweet corn, spring onion, red onion and parsley, season to taste.
Roll out the puff pastry to the desired thickness. Top with the potato, mix and brush with a little melted butter. Place on a greased baking tray and bake at 170C for 15 minutes.
To Make Tomato Dressing.
Peel, deseed and chop the tomato. Finely chop the onion and garlic. Gently fry the onion and garlic in a little olive oil for 4 minutes. Add the tomato and white wine, reduce by half and season to taste.
To Serve.
Place a spoon of warm tomato dressing on top of the potato tart. Serve immediately with a crisp Greek salad. |
