Cheese in Tamarillo Sauce RecipeOrigin: Benin Period: Traditional |
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal. Ingredients
350g Halloumi cheese (or any firm cheese that does not melt easily), cubed 
Cheese in Tamarillo Sauce Preparation:Method:Place the chillies and garlic in a pestle and mortar and pound to a paste. Add the roughly-chopped tamarillos and pound until as smooth as possible. Cut the halloumi into bite-sized chunks and fry in oil, tossing or turning as necessary until golden brown all over. Remove from the pan, drain and set aside. Fry the onion in any remaining oil until translucent then add the chilli and tomato paste. Fry for a few minutes then add the diced tomatoes and cook until the tomatoes have broken down into a smooth sauce. Season well then cook for a further 10 minutes, stirring frequently. Mix-in the halloumi cheese and allow to cook for 5 minutes so that it absorbs some of the tomato sauce flavouring. |
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Other recipes with cheese and vegetables as primary ingredients: Fresh Plum and Mascarpone Shortcake Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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