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.”

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Posts Tagged ‘Curry’

Gastronomically yours,

June 25th, 2017

Butter Chicken Finger Lick’en

Thanks everyone who attended yesterday’s barbecue class at Friendly Fires!

As promised, this post/blog is for you and those who wanted the butter chicken recipe…

 

Chickens are domesticated fowl. It is the most widespread domestic animal with an estimated

global population of more than 25 billion.

It is believed that the chicken was domesticated somewhere in the region of India and Vietnam over 10,000 years ago. They were domesticated from the wild red jungle fowl species that still runs wild throughout most of Southeast Asia.

I tested this week’s recipe using chickens from Crazy Acres Farm located in Indian River. They offer farmgate sales of chicken, turkey and pork.  I’ve divided the recipe into two parts: first we must make Tandoori chicken, then we use the Tandoori chicken to make butter chicken. I recommend making these dishes over two days.  On day one make the Curry in a Hurry chicken but double the recipe so that you can produce the butter chicken on the following day using the left over Curry in a Hurry chicken.

Curry in a Hurry Chicken
Ingredients:
Two – two pound chickens
Two tbsp of lemon juice
2 tbsp. Curry in a Hurry
2 tbsp. of canola oil
Method:

Rinse the chicken and the body cavity of the chickens with fresh squeezed lemon juice.  Make small incisions in the breast and leg pieces with a sharp knife.
Stir together Curry in a Hurry and oil.
Rub the chicken with the oil mixture and allow the chicken to marinate a couple of hours in the refrigerator.

Roast the chicken in a pre-heated oven at 400 °f or over a charcoal fired bbq, until the chicken reaches an internal temperature of 180°f/85°fc Timing will depend on the size of your birds. For faster cooking time; break down the chicken into smaller pieces, keeping the bones in.

Butter Chicken

Ingredients:

2 cooked Curry in a Hurry Roasted chickens

Two pounds tomatoes, seeded and coarsely chopped

One large cooking onion, coarsely chopped

Two-three tbsp. Minced ginger

Eight cloves of garlic minced

One and one half cups of butter

One tbsp. Sugar

3/4of a cup of heavy cream

One tsp. Curry in a Hurry

 

Method:

With the bones left intact cut the chickens into pieces and reserve. In a medium to large size sauce pot combine the whole spices with the tomatoes, onions, ginger and garlic. Bring the mixture to a simmer over medium heat. Occasionally stir the mixture and cook it until the tomatoes become soft. Puree the tomatoes into a smooth sauce with an immersion blender. For a very smooth sauce push it through a sieve.  Return the sauce to the stove. Stir in the butter and sugar. Let the sauce simmer over low heat for 10 minutes. Next add the chicken pieces and Curry in a Hurry. Let the chicken heat through and finish it by stirring in the cream. Serve over rice.

Gastronomically yours,

April 11th, 2013

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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