Tag: Persimmon

Persimmon and apple jam with mustard – Gordon Ramsay’s version

Persimmon and apple jam with mustard


A persimmon jam and apples lit by the pungent and spicy note of black mustard. A perfect pairing with cheeses to bring a truly tasty and special vegetarian aperitif to the table.

How to use mustard seeds

THE mustard seeds they are obtained from the brown mustard plant, a variety of Brassica juncea, native to southern Asia.

Mustard is one spice rich in essential nutrients, including antioxidants, fiber and omega-3 fatty acids. The anti-inflammatory and digestive properties make it a healthy addition to the diet.

The yellow and black mustard seeds are activated, releasing their intense and spicy note, with toasting or soaking.

So it will take at least 24 hours before I can give this persimmon jam the right flavor. And the longer they remain to macerate, the more their intensity will increase until they are very reminiscent of the pungent flavor of mustard.

How to pair persimmon jam

The perfect pairing is with cheeses with round but not particularly pungent flavours, so as to create a delicious harmony with the flavor of mustard.

I really like the combination with goat’s milk, mixing one made with cow’s milk and one made with goat’s milk. But you can also use robiola or goat’s ricotta.

Red Cabbage Persimmon Salad with Serrano Ham by Gordon Ramsay

Red Cabbage Persimmon Salad with Serrano Ham



© 2019 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

This vibrant delicious winter salad combines the crisp crunch of red cabbage and toasted pumpkin seeds with the sweetness of seasonal persimmon. The salty, rich, air-cured spanish ham gives a touch of class to this simple salad. You can replace it with prosciutto.

Salad Dressing
  • 300 g Red cabbage, trimmed and thinly sliced
  • 1 tsp Sea salt
  • 2 Ripe but firm persimmon, peeled and diced
  • 1 tbsp Fresh herbs, chopped (thyme, rosemary or parsley)
  • 1 tbsp Pumpkin seeds, toasted
  • 100 g Thinly sliced serrano ham
  • 3 tbsp Walnut oil
  • 2 tbsp White balsamic vinegar
  • 1/2 tsp Sambal oelek
  • Freshly milled black pepper
  • 1 tbsp Date syrup
  1. Trim cabbage, discard the thick stems and finely shred. Place into a large bowl. Add in sea salt and massage the cabbage until soft and wilted, about 3 minutes. Leave it aside for an hour.Peel and dice the persimmon.
  2. Place all the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Whisk until combined.
  3. Rinse and drain the cabbage. Place them in a large bowl. Add in diced persimmon and drizzle in the dressing. Toss to combine. Cover and chill for 2 hours so that the flavours develop.
  4. Place the salad on a serving platter, arrange the serrano ham aside and top with a sprinkling of fresh herb and some pumpkin seeds.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Lamb’s Lettuce Salad with Persimmon, Macadamia and Chicken by Gordon Ramsay

Lamb's Lettuce Salad with Persimmon, Macadamia and Chicken



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Lamb’s lettuce, also known as corn salad or mâche, has a distinctive, tangy, nutty flavour and soft texture. It is delicious in salads or soups. This beautiful winter green is packed with water and beta-caroten. It is best during the months of early summer through to autumn, but will grow well into early winter. Named after its resemblance in shape and size to lamb’s tongue.

Salad Dijon Vinaigrette
  • 2 medium Soft boiled eggs, peeled and halved
  • 2 Ripe yet firm persimmons, peeled and sliced
  • 80 g Lamb’s lettuce (you can use baby spinach or watercress)
  • 150 g Grilled chicken leftover, sliced
  • 50 g Macadamia nuts, roasted and salted
  • 50 g Dried cranberries
  • 45 ml Olive oil
  • 15 ml Macadamia oil
  • 40 ml Apple cider vinegar
  • 1-2 tsp Dijon mustard
  • Sea salt
  • Fresh ground peppers
  1. Bring a medium saucepan of water to the boil over high heat. Boil the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
  2. Peel and slice persimmons. Arrange lamb’s lettuce and persimmon slices on serving plates. Top with sliced chicken, macadamia nuts, cranberries and egg halves.
  3. Place everything for the dressing in a jar and shake vigorously to emulsify the dressing. Drizzle over the salad, toss and serve immediately.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

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