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.
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.
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
is my version of Arni Kleftiko, or bandit's lamb,
as it is often referred to in Greece".
really nice thing about this meal is that the
meat is prepared, cooked and served in individual
parcels which makes entertaining a pleasure.
The second thing we need to do (after first
pouring ourselves a little drop of wine) is
to turn the oven to 190º.
we cut squares of tin foil big enough to parcel
the knuckles individually. Put a tablespoon
of butter in each parcel, along with a teaspoon
of olive oil and a clove of crushed, chopped
garlic (more, if you like garlic). Then add
a tablespoon of sherry, plus a tablespoon of
freshly chopped (or a teaspoon of dried oregano).
Next comes the juice of ½ lemon. Roll the lamb
knuckle in this mix, then add three thick wheels
of sliced tomato over which you can crumble
a heaped tablespoon of Feta cheese. Give it
a dash of salt and pepper and close the parcels
carefully, sealing them to make sure the flavour
and the juices stay inside.
the temperature of the oven is at 190º
place the parcels inside and leave for about
90 minutes. Open them carefully to preserve
the liquid and turn the oven to grill for a
few minutes to brown the meat.
for tenderness, then place the tin foil parcels
on hot plates and serve individually.
spinach, cabbage or cauliflower and new potatoes
in their jackets go well with this dish. Encourage
your guests to use their hands, because the last
bit of tacky lamb is too nice to leave on the
bone - even if it does go to the dogs!
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