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
clams are used for this dish, but I prefer using
mussels, mainly because fresh clams are not easy
black mussels, scrubbed and left in a bucket
of seawater for an hour or so. This will allow
them to expel any sand they might contain.
1 large onion, sliced thinly
1 tin of peeled tomatoes, coarsely chopped
1 small tin of tomato paste
1 teaspoon sugar
juice of 1/2 lemon
3 cloves of garlic, peeled, crushed and coarsely
1/2 cup finely chopped fresh parsley
salt and black pepper
5 tots of gin
2 tablespoons of olive oil
a large sauce pan, heat the oil and fry the
onions until soft, then add the garlic and parsley.
Fry for about two minutes, stirring constantly.
1/2 cup warm water and let the mixture simmer
for a minute, then add the chopped tomato, the
tomato paste, the mussels, salt, pepper, sugar
and the gin.
it simmer until the mussels start opening, then
add the lemon juice.
the lid to allow the strong in-fumes to escape.
on its own, or with plain white rice and or crunchy
fresh bread or rolls.
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