Spicy Roast Beef with Tamarillo Sauce and Plantain Chips


I’ve been a very naughty blogger over the past couple of weeks and I’ve just not had any foodie inspiration.  I’ve just been rehashing the same tired old meals and not doing anything of any interest to the internet at all.  I felt this needed to stop, and decided to have a go with some of the exotic fruit and veg we’ve been getting in at work.

I’m not particularly good at remembering to lubricate our meals, so decided I’d make a concerted effort to actually produce a sauce tonight.  Enter the tamarillo.  It’s a fruit I hadn’t cooked with before, but had eaten.  It’s somewhat sour and I thought it would probably mush down nicely.  As it turns out, I was really pleased with the outcome.  Really simple, but very punchy.  Yum!  I love the fact that this dinner seemed pretty impressive (probably because of the unusual ingredients) but mostly just cooked itself.  The preparation and involvement was really minimal, which is just dandy in my book!

Much love

Gemma xx

Spicy Roast Beef with Tamarillo Sauce and Plantain Chips

Rib of beef joint
Mexican spice mix (yes, I cheated and used a packet mix.  You can mix your own if you like)
Vegetable oil, salt and herbs
Tamarillo (I only used 1, but obviously use more if there are lots of you)
Brown sugar

  1. Rub the beef all over with the spice mix and leave to sit for a couple of hours.  Preheat the oven to 150OC/300OF/Gas Mark 2.  Cover the beef with tin foil and cook for a couple of hours, until it is cooked through but still pink in the middle.
  2. About half an hour before serving, peel your plantain (this is easier if you just run the knife down the edge, rather than trying to peel like a banana) and slice into thin discs.  Place the slices into a bowl with some vegetable oil and season well with salt and herbs.  I didn’t really use enough salt, so don’t be shy here.  Place onto a tray covered in baking parchment and place in the oven.
  3. Remove the beef from the oven to rest for 20 minutes and turn the oven up high.  Keep checking the plantain to ensure it doesn’t burn.
  4. Peel and chop the tamarillo and place in a small pan with enough water to cover.  Bring to the boil and stir, until the fruit has broken down into a mush.  Add any juice from the beef pan, stir well and taste.  Sweeten with a little brown sugar at a time until of the desired sweetness.
  5. Serve the beef sliced thinly, covered in tamarillo sauce.  Serve with the plantain chips and a salad.


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