Category: Recipe

Ingredients

• 1 Persimmon
• 1 wedge aged cheddar
• 1 wedge blue cheese
• 4 shaved slices prosciutto
• biscuits, crackers or crusty bread to serve
• cracked black pepper if desired

Method

1. Assemble the ingredients on a board or platter.
2. Top crackers or bread with cheese, prosciutto and persimmon slices.

Note: The cheese selection can be varied to include soft cheeses such as brie or a white castello. Good depth of flavour in the cheeses is important to marry with the subtle sweetness of the persimmon.

Ingredients

• 4 persimmons (Fuyu variety)
• 1 cup Greek yoghurt
• 1/4 cup honey
• 1 tablespoon lemon thyme leaves OR 1 tablespoon lavender

Method

1. Slice persimmons into wedges and divide between 4 bowls.
2. Dollop with Greek yoghurt, drizzle with honey.
3. Scatter with lemon thyme leaves OR lavender
4. Serve immediately.

Ingredients

• 2 persimmons
• 200 grams endive, radicchio or rocket salad leaf
• 1 cup parmesan shavings
• ½ cup toasted almonds
• olive oil and balsamic vinegar for serving
• sea salt and cracked black pepper for serving

Method

1. Remove stalk, peel and slice persimmons into thin pieces.
2. Divide the salad leaf and persimmon between 4 plates.
3. Top with parmesan shavings, toasted almonds and drizzle with olive oil and balsamic vinegar. Season with salt and pepper to serve.

Note: This salad makes a great accompaniment to any grilled or barbequed meats. Can be served as a light meal or entree. Add some cooked prawns for a simple variation.

Ingredients

Salad

• 250gms fillet steak, trimmed
• 1 persimmon, peeled and julienned
• 1 cup coriander leaves
• 1 cup mint leaves
• 1/2 cup thai basil leaves
• 2 shallots, finely sliced
• 1 long red chilli, seeded and shredded

Dressing

• 1 clove garlic, crushed
• 1 teaspoon caster sugar
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce

Method

1. Brush beef with a little oil and barbecue, pan fry or grill until cooked to your liking, 2-3 minutes each side will be medium. Set aside to rest for 5 minutes, slice thinly.
2. In a large bowl gently toss all salad ingredients.
3. To make the dressing, combine all ingredients in a screw top jar and shake until the sugar has dissolved.
4. Combine beef with salad, drizzle with dressing, serve immediately.

Ingredients

• 1 1/2 cups wholemeal plain flour
• 1 cup plain flour
• 1/2 cup sultanas
• 2 teaspoons baking powder
• 2 teaspoons bicarbonate soda
• 1/2 teaspoon cinnamon
• 1 large egg, lightly beaten
• 1 1/2 tablespoons vegetable oil
• 3/4 cup honey
• 1 cup ripe persimmon pulp, mashed

Method

1. Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.
2. In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.
3. Add wet ingredients to dry ingredients. Gently fold together until just combined. Over-mixing will create a tough muffin.
4. Spoon into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.

Ingredients

• 4 sweet persimmons, peeled and sliced
• 1 lime, zest and juice
• 1 knob of ginger, peeled
• 1 star anise
• 1 cup sugar
• 1 cup water
• 200g white chocolate
• 3 eggs
• 200ml cream
• 1 tbsp sugar
• 1 tsp vanilla essence
• 1 pinch of salt

Method

1. Add sugar to water, add ginger, star anise, lime juice and zest to create syrup for poaching and bring to the boil.
2. Add persimmons slices to syrup, bring back to boil, turn of the heat and set aside to cool.
3. Once cold place into the refrigerator.
4. Place a saucepan half filled with water onto medium heat and place a heat resistant glass bowl on top of the saucepan.
5. Add chocolate to the bowl and slowly melt.
6. Separate the egg whites and yolks in separate bowls.
7. Add sugar and vanilla essence to the egg yolks and whisk until pale in colour.
8. In a separate bowl whip the cream.
9. Whisk the egg whites, when almost stiff add salt.
10. Remove the chocolate bowl from the saucepan and gradually add the egg yolk mixture, making it fairly firm.
11. Gradually fold in the cream and then gently fold in the egg white.
12. Place mixture into the refrigerator and chill for at least 2 hours or until mousse is firm.
13. Place persimmons onto a plate, top with a generous dollop of white chocolate mousse and garnish with lime zest.

Ingredients

Salad

• 125g walnut pieces
• 1/4 cup caster sugar
• 1 Tbs water
• 100g rocket
• 150g blue cheese or another soft cheese such as brie or camembert
• 3-4 spring onions (stalks), chopped or 1/4 of a small red onion, peeled and sliced thinly
• 4 sweet persimmons, halved then sliced 2-3mm

Dressing

• 125g walnut pieces
• 3 Tbs olive oil
• 1 Tbs good quality balsamic vinegar
• 1 clove garlic bashed
• Salt to taste

Method

1. Spread walnuts evenly over a frypan and dry toast on a medium heat, stirring or tossing them continually for about 5 minutes or until they are nicely browned and fragrant.
2. Using a small saucepan combine sugar and water, stir briefly with a metal spoon then boil on a high heat. When you see the sugar begin to turn a pale golden colour, be very attentive – it will be just moments before it turns a perfect amber. Immediately toss nuts into the sugar and very quickly fold the sugar over the nuts. You must work quickly as the sugar will set very quickly. Allow nuts to cool on some baking parchment, then gently separate the pieces. Set aside.
3. Combine all salad ingredients in a large mixing bowl.
4. To make dressing, combine all dressing ingredients in a clean glass jar, shake, then pour over salad.
5. Salad is best served in a shallow bowl or plate.

Ingredients

Salad

• 400g smoked chicken breasts, 3mm slices
• 130g baby cos lettuce
• 1/2 cup whole hazelnuts
• 3 stalks spring onions
• 2 bunches asparagus, ends snapped off, sliced diagonally 3cm pieces
• 2 sweet persimmons, peeled, sliced into wedges

Dressing

• 4 Tbs olive oil
• 3 Tbs apple cider vinegar
• 1-2 tsp honey
• 1/2 tsp of seeded mustard
• 1 clove garlic, peeled and squashed under the flat side of a knife
• Salt to taste
• Freshly cracked black pepper

Method

1. To toast hazelnuts, place nuts in a small frypan and dry toast on medium heat, stirring or tossing continually for about 5-8 minutes or until the skins start to flake off and the nuts smell fragrant. Transfer immediately onto a clean tea towel and rub until the skins come off.
2. Place asparagus in a medium bowl. Pour freshly boiled water over the spears and cover for 30 seconds. Set aside.
3. To assemble salad, lay a bed of cos lettuce on the bottom of your plate then layer the remaining ingredients.
4. To make dressing, combine all dressing ingredients in a clean glass jar, shake, pour over salad.