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browns of rivonia chefs news writeup
Wilfred Mtshali 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, 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.

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

April 2010

Seared Tuna recipe by ken garvey at browns

Seared Tuna (Serves 4)
 
4 x 100g pieces of Tuna,
250g barley
50g of chopped fine herbs
200g butternut puree
2 tots Glenlivet 16 year old
200ml Indonesian sweet soy sauce
25g grated ginger
25ml sweet chilli sauce

Method:
 
Sauce
 
Bring the Whisky to boil, flambé, add sweet chilli, soy sauce. Bring to the boil, reduce until a syrupy consistency is achieved.

Meal

Cook the barley in boiling salted water for 25 minutes or until soft but al dente. Mix with butternut puree, chopped herbs, heat through and season to taste.

Sear the Tuna for 10 seconds on either side, place a spoon of the butternut herb barley on the centre of the plate. Place the Tuna on top of the barley, drizzle with sauce and garnish with some baby Asian greens. Serve immediately.

 
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