[CH] Persimmon relish for pork
Jim Weller (Jim.Weller@salata.com)
16 Dec 00 07:42:03 -0800
* Crossposted from: National Cooking Echo
Most recipes I come across for persimmons are for breads and puddings
but this Australian guy on FIDO Cooking got me curious with his reports
of veal and 'roo marinades and sauces.
Persimmons are available only sporadically in my store and are usually
quite expensive but last week they were on special for $2.29 per kg so
I bought a bag full and started playing around. I hadn't tasted them
before so the first one I just peeled and munched on it.
For those of you who want to play along and can't buy persimmons where
you are, take 1/2 a cup of apple sauce, mix in a 1/4 cup each of peach
puree and stewed rhubarb and then add a tablespoon of ketchup. You'll
have a reasonable substitute.
This was the result:
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Persimmon Relish 2
Categories: Relishes, Condiments, Meats, Fruit, Chilies
Yield: 1/2 cup
2 Very ripe fuyu persimmons
1/4 Habanero; dried, powdered
1 Cayenne; dried, powdered
1 cl Garlic; minced
1 ts Lemon juice
1/4 ts Coriander chutney;
-(cilantro paste)
Peel the persimmons and mash the flesh with a fork in a small bowl.
Add the seasonings and stir. If you cook this, it gets very thick and
needs to be thinned out with water.
I tried this on a pork loin roast and it was very tasty.
Jim Weller
MMMMM
Jim in Yellowknife
.. I built my deck around my beer fridge.