If you love cooking, or even just enjoy food for food's sake, you should visit Henrie's Hotch Potch, the Highlife regular recipe column for a truly amazing website: www.iafrica.com.

A food guru if ever there was, Henrie Geyser does not supply just any old kind of recipe, randomly pinched from the yellowing pages of Your Average Cookbook. Rather, the wondrous menus that grace the pages of Henrie's Hotch Potch each week have come to exist through endless experimenting and tasting, night after night of gleeful peeling, chopping, stirring, stuffing, straining, baking, grilling, frying and braaiing - wooden spoon in one hand, glass of wine in the other.

We are fortunate enough to have been given permission to reproduce a few of Henrie's recipes, just so that we can get a taste! To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here

Ingredients

6 chicken breasts, sliced in half lengthways
6 to 8 cloves of garlic, finely crushed with salt and 1 tablespoon of peppercorns
1 bundle of fresh coriander
1/2 cup lemon juice

Tomato sambal:
2 tomatoes
1 onion
a pinch of salt and
a pinch of chilli powder (or chilli oil)
a dash of lime or lemon juice.

Ghee rice:
2 cups of rice
2 large onions, thinly sliced
3 tablespoons of ghee (clarified butter, Penny)
6 cloves
6 cardamom pods, bruised
2 small sticks of cinnamon
2 teaspoons salt
3 cups of chicken stock

• Wash the coriander well and chop up the leaves, stems and roots. Mix all the seasoning together and rub into the chicken pieces. Leave overnight or for a couple of hours.

• Grill in the oven about 15cm from the heat, turning every five minutes until chicken is tender and skin is crisp. (This is also lovely done over glowing coals!)

Tomato sambal:

• Finely chop two tomatoes and an onion, add a pinch of salt and chilli powder (or chilli oil) and a dash of lime or lemon juice.

Ghee rice:

• Wash white rice and drain. Heat ghee in a saucepan and add the onion. Fry until golden brown, then add the spices and the rice.

• Stir with slotted spoon for about five minutes, then add the stock, cover the pan and allow to cook slowly for 15 minutes. Open and allow steam to escape for a few minutes.

• Fluff the rice with a fork and remove the whole spices.

• Serve in a large heated bowl

Serves 4

Henrie

To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here