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, Wilfred Mtshali 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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March 2009
Prawn Pie
Ingredients – Serves 4
200g peeled prawns
200g cleaned calamari
200g mussel meat
1 shallot chopped
25g butter
25g flour
200ml white wine
500ml cream
500g mash potato
salt
Method
In a sauce pan melt the butter, add the shallot
and cook until translucent. Add the flour to make the roux,
add the white wine and bring to the boil. Then add the cream
and the seafood, simmer for 20 minutes, season to taste. Place
some of the mix in a pie dish, place or pipe a layer of mash
potato on top, garnish with a puff pastry fish and serve with
a side salad.
Bon appetite.
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