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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 2009

parline parfait recipe by Ken Garvey

Roast quail stuffed with wild mushrooms and spinach,
served with a Madera demi-glace.

 

Ingredients – Serves 4

8 medium quails
1 bunch spinach
1 shallot
100g wild mushrooms
½l beef stock
1 spring of thyme
4 tots Madera

 

Method

Finely dice the shallots and fry in a little butter with some garlic. Wash and chop the spinach, add to the pan, slice the mushrooms and also add to the pan. When cooked allow to cool. Fill each quail with some mix, season, brush with olive oil and roast at 160°c for 40 minutes.

To make the sauce

Bring the beef stock and the Madera to the boil and reduce by half. Coat the quails with the sauce, garnish with chervil and serve with creamed potato.

 

Bon appetite.
 
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