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Post by Deleted on Sept 12, 2006 22:17:55 GMT
Does anyone have any suggestions how they can be used? When is the best time to pick them?
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Post by Deleted on Sept 20, 2006 22:30:58 GMT
I guess nobody grows them. Interesting plants and fruit. Fruit may need washing because it is sometimes a bit sticky.
They are quite good eaten raw when they have filled the papery covering and are still green. Unusual flavour but not unpleasant.
They seem to work OK in a stirfry and impart their unusual flavour.
I think I might try them in a Moussaka instead of Aubergines.
Could always make Tomatillo and Chilli chutney. Rough chop in a food processor but leave out the currants/raisins.
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Post by Deleted on Sept 22, 2006 9:32:17 GMT
I tried growing them this year, having struggled growing tomatoes outdoors ... Sadly, the plants were mostly destroyed by late frosts which penetrated into the greenhouse.
They are traditionally used for salsa verde, there are various recipes available if you google ... Chutney seems a favourite way to use them though.
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Post by Deleted on Sept 22, 2006 22:39:07 GMT
I tried deep frying them tonight. They tasted fine, in fact quite pleasant but a major down-side, as they are so full of water the fat splashes everywhere unless the lid is put on the fryer.
Will try the Tomatillo moussaka tomorrow plus some chilli and tomatillo chutney.
I suppose they could be used as green tomatoes with a different flavour but they taste much better raw than green tomatoes, in fact, more than acceptable.
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Post by Deleted on Sept 25, 2006 21:47:02 GMT
I am answering my own question.
Tomatillos do work in moussaka instead of aubergines. Cut them in half and fry them in olive oil for about 10-15 mins. However, as they are so full of liquid I would recommend that they need to be very well drained before adding to the dish otherwise the moussaka is quite runny. (I didn't drain enough)
Used in chutney instead of green tomatoes they worked very well. Basically equal proportions of Tomatillos, onions and sweet/chilli peppers (seeds left in) (I used 1 lb of each), roughly chopped in a food processor, 1/2 pint malt vinegar, 1/4 lb soft brown sugar, 2 teaspoons each of salt and ground ginger. Cook until thick and creamy. The addition of chillis gives the chutney a bit of a kick.
Must try some other variants now.
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Post by Deleted on Sept 25, 2006 22:55:56 GMT
I am answering my own question. ground ginger. Cook until thick and creamy. The addition of chillis Hi TS! I have been awaiting your "own answer" with intrigue. Tommorow I visit a small country estate where they have grown these as perennials in a hot house since the early '80's. Since the old estate manager passed away in his prime 18 months ago I have no one to ask these questions of. So many thanks for your answer. BTW - Were they worth the bother/challenge? Capt. C |
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Post by Deleted on Sept 26, 2006 22:24:42 GMT
Hi CC
They are interesting plants, a bit straggly and unfortunately the seed from Unwins produced three different plant types. They know and are supposedly trying to reselect but didn't offer me a refund.
I think I will grow them again next year. The fruits have an interesting taste and ca be eaten raw as well as cooked. My tomatillo and chilli chutney was given a big thumbs up by another gardening friend.
I grew them outside.
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