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,

Baaad to the bone…

 

As a kid growing up in Ontario I came to associate the goat as a satanic symbol that could be found scavenging their meals from discarded garbage. I remember hearing stories of goats eating licence plates, garbage and tin cans.  Little did I know that goat meat is the most commonly eaten red meat in the world and the goat itself were the second animal after the dog to be domesticated over 12 000 years ago.

Goat meat still carries the reputation for being tough in texture with a strong, gamey flavour much like lamb use to be, but breeding, feeding and harvesting practices have changed greatly over the years and today’s menus see goat meat being served in a variety of ways which include braising, stewing, grilling, roasting and frying. It is also consumed raw similar to beef in tartar and Carpaccio preparations or dry cured as jerky.

Goat meat is leaner than both lamb and beef, making it a healthier red meat choice for consumers concerned with their cholesterol and fat intake.

The breed of goats most commonly used for meat production are the Boer goat which hails from South Africa. This breed of goat differs from dairy goat breeds like the Saanen, Alpine and Lamancha as it was bred for meat production and is a short legged stocky goat with a broader chest and thicker rump. Boer goats are traditionally harvested around six months of age and yield a 50 pound carcass with meat that is exceptionally mild as the animals have not reached sexual maturity. Goat meat is also referred to as cabrito, and kid.

Crosswind Farms in Keene is a reputable producer of dairy based goat products and also sells goat meat which I suggest trying in the following recipe for Curry Goat. For the adventurous types I urge you to attend this year’s 2nd Annual Flavour Festival where I will be hosting the Culinary Theatre with a series of seminars which will include demoing this recipe. Details are available http://flavourfestival.net/ and at http://www.chefbrianhenry.com/events/

View Crosswind Farms on-line at http://www.crosswindfarm.ca/

 

Curry Goat

 

3 lb. Goat Meat cut into bite sized pieces

2 tbsp. cider vinegar

6 whole allspice berries

½ tsp. thyme leaves

1 ½ cups diced yellow onion

2 cloves Garlic minced

1 Scotch Bonnet pepper, seeded and minced (optional)

2-3 tbsp. Curry Powder

2 tbsp. Canola oil

2 cups potato cut into bite size pieces

Salt and pepper to taste

 

Method:

In a glass or non-reactive metal bowl combine together the vinegar with the allspice, thyme, onion, garlic, and Scotch bonnet pepper. Add the goat meat to the vinegar mixture and mix it together to coat all of the meat with the seasonings. Refrigerate the meat mixture, covered for 2 hours.

In a deep saucepan or large cast iron skillet heat the oil with the curry powder over med-high heat, stirring frequently until the curry powder becomes fragrant. Add the goat meat to the pan. Stir the meat while its cooking until it begins to brown. 3-5 minutes.

Reduce the heat to medium- low setting and stir in 3 cups of water. Cover the pot and let it simmer for 30 minutes.

Add the potatoes and let the mixture simmer for another 20-30 minutes until both the meat and potatoes soften. Serve immediately with fresh bread. Serves 6-8 people.

 

 

 

 

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