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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
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Method
- Turn
your oven on grill and place the two red peppers
close to very hot grill When it starts to
blacken, give them a half turn. Continue until
the peppers have been seared all round Remove
peppers from oven and let it cool until you
can handle it, then peel, open and remove
the pith and seeds. Try to keep the liquid
because it adds to the flavour
- Break
the peppers into chunks and place in a saucepan
- Chop
the tomatoes coarsely and add to the peppers
- Add
all the ingredients except for the olive oil
and mint
- Bring
to the boil and then let is simmer for 15
minutes over low heat
- Remove
from the heat and add the olive oil and chopped
mint
- Liquidise,
then reheat and serve hot
- In
summer serve this chilled, adding a twirl
of cream to each plate
Optional:
If you like a little zing in your food you can
add a finely chopped fresh chili - or two.
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
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