Don't be afraid of the tangy tree tomato!

The look of surprise and curiosity on my nanny’s face when I set about peeling and preparing a bowl full of tree tomatoes, led me to ask her if everything was alright!  She couldn’t believe that I was prepared to use tree tomatoes in a recipe on my own volition, telling me that where she comes from, tree tomatoes are only eaten out of sheer desperation but are also picked off trees because no-one regards them to be of monetary value! This surprised me, as I have seen it stocked in shops in Nairobi… so someone must be eating them!

Upon researching the fruit on the internet, I discovered quite a bit, and that the tree tomato is more commonly known as a Tamarillo in most parts of the world.  Although its place of origin is not certain, the tree tomato is generally believed to be native to the Andes of Peru and probably also Chile, Ecuador and Bolivia where it is extensively grown, as it is also in Argentina, Brazil and Colombia. It is cultivated and naturalized in Venezuela and grown in the highlands of Costa Rica, Guatemala, Jamaica, Puerto Rico and Haiti.  Not dissimilar climates and altitudes to us here in Kenya.  There is thought that it must have been carried at an early date to East Africa, Asia and the East Indies, as it is well established in the Nilgiri heights and the hills of Assam in southern India, and in the mountains of Malaya, and was popular in Ceylon and the Dutch East Indies before 1903. 

They are commercially grown and very popular in New Zealand and Australia, although the Kiwi fruit has, over time, become more popular.  Tree tomatoes are a great source of Vitamins A, B6, C and E and are rich in iron and potassium.  Low in calories (when served without sugar!) and high in dietary fibre. The skins are tough and therefore basically inedible, most preparations call for blanching in boiling water for several minutes to remove the skins, however you can scoop out the flesh with a spoon.

As a taste, I think there is nothing like it, it has an initial tangy zing, yet a sweet aftertaste.  When opened it looks exactly like it’s cousin, although the tree tomato’s flesh is orange and the seedy flesh is blood red.    Due to it’s diverse flavours, tree tomatoes are great for chutneys, savory additions, and also make a delicious sorbet, best served after a heavy meal to refresh the palate!  Why not experiment with your next recipe that calls for a tomato, and substitute it for a tree tomato, you might even surprise yourself! (although.. make sure you remove all the seeds or you will need a visit to the dentist to have a few teeth replaced!) 

Here are two very easy puddings using the tree tomato! 

TREE TOMATO SORBET

Ingredients:

500ml drinking water

100gms caster sugar

1 large juicy orange – use all the zest and squeeze for the all the juice

8 ripe tree tomatoes – remove the skins by placing the tree tomatoes into boiling water for 10 minutes.

Method:

1. Boil the water in a saucepan with the sugar, stir until dissolved
2. Remove the skins of the tree tomatoes, and cut in half and carefully remove every little seed. Then chop finely.
3. Add the Orange juice and zest and chopped tree tomatoes and leave to simmer for 5 minutes.
4. Liquidise the mixture and freeze in a plastic container. 
5. After 3 hours, remove the mixture and use a fork to mix the sorbet around.  Place back in the freezer.  Freeze overnight.
6. Remove the container from the freezer about 10-15 minutes before you are ready to serve. 
7. Serve in small glasses - like shot glasses either with teaspoons or people to drink straight.   Great to serve in between the main course and pudding

OVEN ROASTED TREE TOMATOES WITH CREAMY MASCAPONE

Oven roasted tree tomatoes with creamy mascapone

Serves 2

Ingredients:

4 tree tomatoes, split down lengthways

4 teaspoons of brown sugar to roast

100ml of Brown's Mascapone Cheese* / Bio Vanilla Yogurt (depends on how sweet 

your tooth is)

brown sugar to garnish

* Mascapone Cheese isn't a hard cheese, it is more like a very creamy, thicker and slightly sweeter version of double cream. Think smooth sweet cream cheese.

Method:

1. Put the oven on to Gas 4 / 160°C
2. Cut the tree tomatoes in half – lengthways – and remove all the seeds carefully by scooping out with a teaspoon.  
3. Place the sliced fruit facing upward onto a baking dish and sprinkle about ½ a teaspoon of brown sugar on each half.
4. Bake in the oven for about 30-40 minutes.
5. Once baked, remove from the oven and leave to cool down.
6. Get a pretty water (short) glass, and place the roasted tree tomatoes on the bottom of the glass (or bowl) and place a couple of tablespoons of the mascapone cheese or vanilla yogurt over the top and finally sprinkle some brown sugar over it and garnish with a mint leaf. 

That 70s Stew...

There are stews and there are stews... in my opinion there is simply only one way to getting your guests waving the gluttony card for a third helping!

I made a stew last night that I knew would appeal to the long suffering guinea pig (my husband), thanks to two irresistible ingredients.. Beer and fillet of beef.   Hardly sophisticated food, but somehow very comforting on a Monday night.

A stew needs to be made slowly, with loving care and most importantly all cooked in one pot, to avoid flavours being lost in the washing up! 

The other tip is to place the meat into the pan to cook in equal amounts of olive oil/corn oil and butter (this stops the butter getting burnt and smoking).  Don’t overcrowd the pan, to ensure each piece has the opportunity to brown and coat the bottom of the pan, leaving an imprint of flavour and colour.  Once the pieces have browned up, place them into a dish and start on the next batch of meat – always adding a little more butter and oil to the pan in the process.

When a recipe then calls for the addition of onions (or whatever additional ingredient is asked for), I recommend removing the meat and placing into a dish on the side, and cooking the onions in the same pan as used to cook the meat.  You will see that by this stage, the additional ingredients are coated with gorgeous colours and flavours.  You can then return the meat back into the pan, adding the rest of the ingredients.

Simple … I know.. but effective. So here below is what I cured the Monday Blues with!

Beef, Onion, Thyme and Beer Stew – served with buttery mashed potatoes

Serves 6

Ingredients:

1 tablespoon of butter and 1 tablespoon of olive oil or corn oil

3 large red onions – cut into quarters

1 tablespoon of brown sugar (I used loose jaggery)

1.5kg of beef fillet – cut into generous cubes

2 tablespoons of plain flour

250gm of mushrooms – cut in half

1 bottle of Tusker beer *

600ml of beef stock

1 sprig of fresh thyme, 1 stick of fresh rosemary and a teaspoon of chopped fresh parsley

* All the alcohol is burnt off in the cooking process. Beer can be substituted for beef stock.

1. Heat the oven to 150°C / Gas 2
2. Place the oil and butter into a large saucepan and add the beef fillet – as explain above, do this in batches as not to overcrowd the pan
3. Cook the beef, on a medium heat, for at least 8 to 10 minutes to ensure each piece is nicely browned.  Place any cooked beef onto a dish on the side for use later. Start again with the next batch of beef
4. One the beef is all cooked, add a little more butter and oil to the pan and cook the red onions for about 5 minutes on a medium heat, stir well with a wooden spoon to pick up all the colours and flavours on the bottom of the pan from cooking the beef
5. One the onions are cooked, return the beef and add the brown sugar. Give the pan and good stir so the sugar gets well distributed.  Cook gently for 1 minute to caramelize the sugar
6. Now add the plain flour and stir well again, and add the bottle of beer and beef stock and stir well.  Add a good pinch of salt and a pepper.
7. Make sure that all the meat is covered by liquid, if necessary you can top up with a little water or beef stock
8. Add the herbs and cook on a gentle low heat for 1 hour. During this period, keep checking that the sauce hasn’t dried out. If it looks a little dry, again, add some water/stock
9. After 1 hour, add the mushrooms and cook for another half hour
10. Put the potatoes on to boil
11. When you are ready to serve,  taste and add seasoning if necessary, and serve with buttery mashed potatoes and some carrot ribbons.

Enjoy!