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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Enter the Deep


The frying pan emerged from Mesopotamia somewhere between the Bronze and Iron Ages. This kitchen gadget seemed revolutionary as it allowed for foods to be cooked very quickly. The frying of food is the humble cooking process that involves either partially submerging or completely submerging foods into hot fat or oil. Shallow frying methods are used for foods like fish or pork chops that are typically dusted with flour and seasonings prior to being fried. Deep frying food usually sees the intended fried foods first dredged in flour, and then they are coated with a breading or batter before being submerged into a large vat of preheated oil.

Deep frying food should not make it greasy as moisture within the food being fried will repel the oil. The excessive temperature of the oil further heats this contained moisture and steams the food. As the steam increases it will push the oil away from the food as it escapes the food and travels to the surface of the oil in bubbles.  Deep fryer oil temperatures should be in the 365–375 °F range to effectively cook foods.

There seems to be no limit to what humans will cover in batter and fry up for dinner as the deep fryer menu lists items that include pickles, chocolate bars, cheesecake and whole carcasses of chickens and turkeys.

I understand that many people have serious health concerns when it comes to eating fried foods and saturated fats and I agree with them. Personally I do make exceptions in my food choices that are based upon flavour and having fun with my food as well I see moderation not abstention as a healthy way to approach and enjoy food.

Please take all necessary precautions and have a firm presence of mind when deep frying as cooking oils are flammable, prone to boiling over and troublesome to extinguish. Hot oil can cause severe burns and is dangerous to use in the presence of children.

The following recipe for Chicahrone can be prepared by using pork, goat or chicken skin. I prefer using chicken skins as they are small, easy to work with and easy to store in the freezer until I’ve accumulated enough to make up a batch of this tasty snack food.
Chicken Chicharone


½ lb. chicken skin rinsed,

1 tbsp. fish sauce

¼ cup coarsely chopped onion

¼ cup coarsely chopped carrot

½ tsp. whole peppercorn

2 cups water

Oil for deep frying


In a large sauce pot combine the skins, fish sauce, onions, carrots and peppercorns. Bring the mixture to a boil and reduce heat allowing the skins to simmer for 30 minutes. Stir it occasionally while it’s cooking.

Using a slotted spoon, transfer just the skins to a paper towel lined baking sheet and dry the skins. Spread the skins out flat on the tray and place them in the refrigerator overnight.

Pre-heat your deep fryer to 365°F. Remove skins from the fridge and carefully deep fry the chicken skin in small batches until crisp and light brown in color. Transfer the cooked skins to a paper towel lined plate to drain.

Serve your chicharrones with malt or cider vinegar, soy sauce or lightly sprinkled with salt.

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