Tamarillos come into season in May which is just when winter starts and you need to start thinking about bumping up your vitamin D because there is reduced sunshine to help you absorb it.
There is growing evidence that having an adequate level of vitamin D can prevent or improve the outcome of many diseases including breast, prostate and bowel cancer, cardiovascular disease, diabetes and multiple sclerosis. There is even a possible association between low levels and obesity. So liver is more than a health food, it’s a bloody tonic!
- 200 grams of liver
- two tamarillos
- an onion
- Take 200 grams of liver ( I use lamb's liver) and slice it to create slivers of meat about 10mm thick, removing any sinew or tissue. Roughly chop the flesh of two tamarillos and mix with the liver in a bowl. Leave to marinate for 10 minutes. Finely slice an onion and fry it gently in a little olive oil over a medium heat. When the onion is just starting to brown, turn up the heat a little and add the liver and tamarillos. Fry the liver quickly on one side for a minute and then flip it over to brown the other side. Just as it has finished cooking swish in about a tablespoon of Worcestershire sauce and let it bubble and caramelise down into the pan, which should only take a second. Swish it all around so that the meat is coated with the tamarillo and the sauce and serve.
- *My friend Tony Astle from Antoine's Restaurant tells me that if you then put the whole lot in a slow oven (about 120 degrees C) for 10 minutes the blood will go back into the meat and it will taste even better.