by Chef Brian Henry
www.thespiceco.ca www.chefbrianhenry.com
Kickin’ Recipes
S ER EN A RY D ER ’ S FAVO U R I T E CH R I S T M A S
DINNER Chef Brian Henry has been a Chef for 35 years. He is the owner of Angle Iron Kitchens and The Spice Co.
Over my career I have had the privilege of cooking for countless celebrities. Many people gush at this notion and wonder what it was like to cook for them and what they ate. For the most part, I can readily state that they take comfort in wholesome home-style meals which is why I wasn’t surprised when Serena Ryder said that her favourite Christmas Dinner foods were Creamy Mashed Caulifl ower, Whole Roasted Chicken and Swiss Chard which can be easily made using the following recipes. Creamy Mashed Cauliflower Ingredients: 1 head cauliflower cut into bite-size florets 4 cloves garlic, peeled ⅓ cup buttermilk 4 tsp. cooking oil, divided . 1 tsp. butter Salt and fresh cracked pepper Chives Method: Place cauliflower and garlic in a steamer basket over boiling water, cover and steam until tender. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 tsp. cooking oil, butter, salt and pepper; pulse mixture a bit and then process until smooth. Transfer to a serving bowl. Drizzle with the remaining cooking oil and garnish with fresh cut chives.
Page 10
Roasted Chicken Ingredients: 1 whole chicken, giblets removed Salt and fresh cracked pepper 1 tbsp. onion powder 1/2 cup butter, divided 1 stalk celery 1 small cooking onion, peeled and cut in half Method: Place chicken in a roasting pan, and season generously inside and out with salt, pepper and onion powder. Place half the butter in the chicken cavity. Break the remaining butter into pieces and place under the skin of the chicken over the breast meat. Cut the celery into 3 or 4 pieces, and place in the chicken cavity along with the onion. Bake uncovered in a preheated oven at 350 °F for about 60-75 minutes and a minimum internal temperature of 180 °F has been reached. Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow it to rest for 20 minutes before serving.
