![]() Special menus are available from which you can select, or should you prefer, our Chef will work with you to create a Chef’s Menu for you and your guests. ![]() Saturday afternoons, and on many other special occasions, we are all yours, as Georgia Brown’s is available for private functions of up to 130. While we do not have a private room at Georgia Brown’s, we do have many areas of our inviting and intimate main dining room that can accommodate up to 35 guests. This is the essence of Georgia Brown’s, and we are ready to welcome you and your guests.īe it a formal sit down, ladies who lunch, political pundits, or a relaxed meal with family or friends, we will graciously accommodate you and yours. Seafood at the height of freshness and dishes with flavors pulled from regional culture and history. This is good served as a side dish or as a main topped with a fried egg or two and maybe some grated cheese.Southern hospitality at its finest. ~ If adding cooked meat or fish do so towards the end so as not to overcook it. ~ Stir in other leftover vegetables and continue to fry and turn till all is hot, crispy in parts and delicious. ~ Increase the heat, add the leftover peel and diced baked potatoes crushing them slightly and cook till they start to crispen and colour. ~ Fry finely chopped onion gently in a little oil, butter or fat for a few minutes till soft. The trick to this is letting the mixture sit over a medium heat, undisturbed, for a few minutes allowing a crust to form before turning. Whatever it’s called this dish is made from leftover vegetables, primarily cold potatoes and cabbage, crushed together and shallow fried in butter, oil or bacon fat till crisp. This is also regionally known as Rumbledethumps (reputedly Gordon Brown’s favourite dish!), Kailkiddy, Clapshot, Punchnep and Hash.
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