That’s right guys, we are back with a cheeky little autumnal recipe. Keeping it nice and simple with this first week back, plus, let’s be honest it’s not so cold out there for this time of the year so I think we can get away with a salad, albeit a ‘warmish’ salad.
As a kid I had known persimmon as ‘Kaki’ fruit as that’s the word my parents had taught it to me as. In Italian it’s referred to as Kaki and it wasn’t until much later in life that I discovered that here in the UK it is called a persimmon and I’ve also heard it referred to as Sharon fruit? I don’t know where the Sharon comes from but hey?! Now I’m just going off on fruit names, let’s get back to the good stuff. Go on have a lil’ read of this recipe, you know you want to give this a go…
- 2 Persimmon/ Kaki fruit, cut into rings
- 1 Burrata, drained
- 1 tsp wholegrain mustard
- 1 tbsp golden syrup
- 1 tbsp olive oil
- Ground black pepper
- Preheat the oven to 180 fan. Evenly distribute the persimmon rings on the baking tray and place in the oven. Bake for 15-20 minutes, flip them over half way through.
- In the meantime, take a small bowl and add the mustard, golden syrup, olive oil, season with salt and pepper to taste and mix well.
- Dress your dish of choice by starting with the persimmon, then using your hands tear the burrata and delicately place on and around the fruit. Drizzle over the dressing and serve.