
I had seen a recipe for poached tamarillos with coconut creamed rice, but couldn't remember where, so improvised and took another recipe I had found for poached pears in red wine (I also like this one here, but the one I used tonight is done on the stove top and is quicker) and I found a recipe for creamed rice in The Best of Annabel Langbein: Great Food For Busy Lives (revised and expanded edition) (my new favourite book!) which I adapted a little and reckoned Rex could easily make.
When Rex was instructed to stir for 20 mins, he didn't flinch, he just picked up the phone and got talking to a friend- my kind of kid!

Creamy Rice Pudding (adapted from Annabel Langbein)
6oo mls milk
400 mls coconut cream (1 tin)
1 cup short grain rice
3 tbsp honey or sugar (we used honey)
finely grated zest of 1/2 lemon
generous grating of nutmeg (or pinch of ground)
1 tsp vanilla essence
1/3 c sultanas or raisins (optional)
Place all ingredients in a saucepan and cook over a low heat for about 20 minutes, stirring frequently, until the mixture is creamy and rice is cooked through.

Tamarillos poached in Red Wine (serves 4)
This recipe came from the NZ Gardener special edition "Homegrown 2", a fabulous collection of inspirational ideas on how to grow/cook/use your own homegrown produce. I have read it from cover to cover and love it, have bookmarked several pages for trying, I really want a vege garden again!!!!! The editor of the magazine decided to drastically reduce her food bills and turned her inner city section into a huge vege garden and along with fruit and nut trees she is eating healthy, homegrown food and has slashed her grocery bill! Check out her blog if you want to learn more about it!
http://nzgardener.blogspot.com/
12 tamarillos
1 bottle red wine
1 1/2 c sugar
2 cinnamon sticks
2 star anise flowers
2 cardomom pods
1 vanilla bean
juice of 2 oranges and zest of one
In large pot combine all ingredients (except tamarillos) and boil for 10 minutes. Meanwhile, cut a cross in the ends of each tamarillo and place tamarillos in bowl of bowling water, making sure they are all well covered. Leave for 5 or so mins and then lift out and peel skin off from the cut crosses. They should peel off easily this way.
Pop peeled tamarillos whole into pot, turn down and simmer for about 20-30 minutes, turning gently and basting every so often.


5 comments:
Just great to see your son cooking and hasn't he made a great job of that rice pud - well done :)
Those tamarillos poached in red wine look & sound so delicious too...drooling here :P
Rosie x
What a gorgeous blog. I've never seen tamarillos but I'm going to keep my eyes peeled for them.
You are doing well being so creative on one block of butter a week Linda! I love the sound of this dessert, and I would be so proud of my son doing what your son did:):) He's his mother's son for sure;)
I'm not usually a fan of tamarillos, but I love what you've done with them here. They look great cooked in that red wine syrup.
With the red wine, they almost look like cherries, and on top of that rice pudding, they look so yummy!
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