Pork with tamarillo salsa
Tamarillos lend themselves to both sweet and savoury dishes and are particularly good with pork or venison.
- Place tamarillos in a bowl and cover with boiling water. Leave for 3 minutes.
- Drain, then peel tamarillos and remove stems. Chop tamarillos into small size
- Bring red wine, water and sugar to the boil in a saucepan, stirring to dissolve sugar. Add star anise, vanilla, cinnamon and orange peel.
- Add tamarillos to the pan and gently poach for 15 minutes. Lift the fruit out and set aside.
- Bring the remaining liquid to the boil and simmer until syrupy. Strain to remove spices. Serve tamarillos in a puddle of syrup with a spoonful of mascarpone.
- Pieces. Mix tamarillo, red onion, coriander leaves, lime juice and chilli together in a small bowl.
- Season to taste with salt and pepper. If the salsa is particularly tart you can add a small spoonful of sugar.
- Brush steaks with oil. Heat a frying pan or barbecue until hot and cook steaks for 4 to 5 minutes on each side.
- Allow meat to rest for several minutes before serving with salsa and steamed greens