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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
"This
is my version of Arni Kleftiko, or bandit's
lamb, as it is often referred to in Greece".
Ingredients
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Method
- The
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.
- Next
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.
- When
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.
- Test
for tenderness, then place the tin foil parcels
on hot plates and serve individually.
Fresh
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!
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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