Top Spooky Recipes

Scary Persimon® & Blueberry Porridge

Preparation: 10 minutes

Cooking: 8 minutes

Serves: 4 

Suitable for vegetarians

Ingredients

• 3 Spanish Persimon®
• 200g High Fibre Porridge Oats
• 1 Litre Oat Milk or Semi-Skimmed Milk
• 4tbsp Low Fat Natural Yogurt
• 8 Blueberries
• 4tsp Pumpkin Seeds or Mixed Seeds

Method

Step 1: Chop one persimon® into chunks, removing the leafy stem. Puree in a blender. Cut the other persimon® into slices, removing the leafy stems.

Step 2: Put the porridge oats into a saucepan with the milk and pureed persimon®. Heat, stirring constantly until the porridge boils and thickens. Reduce the heat and simmer for 3-4 minutes, stirring.

Step 3: Share the porridge between serving bowls and level the surface. Top with the persimon® slices, yogurt, blueberries, and mixed seeds, arranged to look like scary faces. Serve immediately.

Cook's Tip

If you’re vegan or dairy-intolerant, use oat milk or soya milk and a soya yogurt instead of dairy-based.

Halloween Persimon® Bites

Preparation: 25 minutes

Cooking: 20 minutes

Serves: 8

Suitable for vegetarians

Ingredients

• 4 Spanish Persimon®
• 500g ready-to-roll Puff Pastry, thawed if frozen
• Plain Flour, for Dusting
• 100g Cheddar Cheese, Grated
• 1 Roasted or Fresh Red Pepper
• 3tbsp Peanut Butter
• A few Pumpkin Seeds or Flaked Almonds
• 3-4 Strawberries, Sliced 

Method

Step 1: Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.

Step 2: Cut 2 persimon® into round even slices, removing their leafy stems. Cut the remaining 2 persimon® into 6 wedges, again removing their leafy stems.

Step 3: Roll out the pastry on a lightly floured surface and stamp out rounds with a 7-8cm cutter. Arrange on greased baking sheets and sprinkle with grated cheese. Place a slice of persimon® on top of each one and sprinkle with a little more cheese. Bake for 15-20 minutes, until puffed up and golden brown.

Step 4: Cut out ‘fangs’ from the red pepper and arrange on top of the puff pastry bites.

Step 5: With the persimon® wedges, carefully cut out a smaller wedge from each one, fill with peanut butter and arrange pumpkin seeds or flaked almonds on top to look like ‘teeth’, with strawberry slices to look like ‘tongues’. Serve at once.

Cook’s Tip

Prepare the puff pastry bites up to the point of baking – just keep refrigerated, then bake when your guests arrive.

Spiced Roasted Persimon®, Cauliflower and Avocado Buddah Bowl

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 2

Suitable for vegetarians and vegans

Ingredients

• 2 Spanish persimon®
• 1tbsp olive oil
• 300g cauliflower, broken into small florets
• 1 red onion, thinly sliced
• 1/2tsp ground turmeric
• 1/2tsp ground coriander
• 250g pack ready-cooked red & white quinoa
• 1 ripe avocado, halved, pitted and peeled
• Roasted peanuts and coriander sprigs, to garnish

Dressing Ingredients

• 1tbsp olive oil
• 2tbsp lemon juice
• 2tbsp smooth peanut butter
• 1tsp finely chopped red or green chilli (optional)
• 1tbsp chopped fresh coriander
• Salt and freshly ground black pepper

Method

Step 1: Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 2: Cut the persimon® into chunks, removing their leafy stems. Put them into a roasting tin with the olive oil, cauliflower and red onion, tossing to coat. Roast for 15 minutes, stir in the turmeric and coriander and roast for 5 more minutes.

Step 3: Meanwhile prepare the quinoa according to pack instructions.

Step 4: Make the dressing by combining the olive oil, lemon juice and peanut butter. Add a little water to thin the consistency, then stir in the chilli (if using), coriander and seasoning.

Step 5: Share the quinoa between two serving bowls and top with the roasted fruit and vegetables. Slice the avocado on top, and drizzle with the dressing. Serve, garnished with a few roasted peanuts and coriander sprigs.

Cook’s Tip

You could use rice instead of quinoa for a change.

Persimon® & Mozzarella Salad

Preparation: 15 minutes

Serves: 4

Suitable for vegetarians

Ingredients

• 4 Spanish persimon®
• 2 x 150g packs mozzarella cheese, sliced
• Small bag rocket
• 4tbsp finely chopped red pepper
• Basil leaves, to garnish

Dressing Ingredients

• 3tbsp olive oil
• 2tsp clear honey
• 1tbsp balsamic vinegar
• Salt and freshly ground black pepper

Method

Step 1: Cut the persimon® into slices, removing their leafy stems.

Step 2: Arrange the sliced persimon® on 4 serving plates with the mozzarella and rocket. Sprinkle with chopped pepper.

Step 3: Make the dressing by mixing together the olive oil, honey and balsamic vinegar. Season with a little salt and pepper, then drizzle over the salads. Serve at once, garnished with basil leaves.

Cook’s Tip

Add a little heat by sprinkling some finely chopped red or green chilli over the salads.

Persimon® & Stem Ginger Sponge

Preparation: 20 minutes

Cooking: 30 minutes

Serves: 6

Ingredients

• 100g butter, plus 1tsp for greasing
• 100g light muscovado sugar
• 2 large eggs, beaten
• 1tbsp milk
• 100g self-raising flour
• Pinch of salt
• 1/2tsp ground ginger
• 2tbsp chopped stem ginger in syrup
• 2 Spanish persimon®, halved and leafy top removed
• Squeeze of lemon juice
• 1tbsp demerara sugar
• 20g pecans, chopped
• 2tbsp golden syrup

Method

Step 1: Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 22cm ceramic baking dish (or similar) with a little butter.

Step 2: Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk. Fold in the flour, salt, ground ginger and stem ginger.

Step 3: Transfer to the baking dish and spread out evenly. Cut the persimon® into thin slices and arrange on top of the sponge mixture, fanning out the slices. Sprinkle lemon juice and demerara sugar on top of them.

Step 4: Bake for 30-35 minutes, until golden brown. Serve immediately, sprinkled with pecans and drizzled with syrup.

Cook’s Tip

Make the puddings in individual dishes, though reduce the cooking time to 20-25 minutes.

Spanish Persimon®, Beetroot & Toasted Chickpea Salad

Preparation: 15 minutes

Cooking: 5 minutes

Serves: 2

Suitable for vegetarians and vegans

Ingredients

• 2 Spanish Persimon®
• 1tbsp olive oil
• 400g can chickpeas, rinsed and drained
• 40g whole almonds
• 1tsp paprika
• ½tsp whole cumin seeds or ground cumin
• 80g young spinach leaves
• 2 cooked beetroot (vacuum packed, not in vinegar), sliced

Dressing Ingredients

• 1tbsp olive oil
• 2tbsp orange juice
• 1tsp wholegrain mustard
• Salt and freshly ground black pepper
• Mint leaves, to garnish

Method

Step 1: Cut the persimon® into slices, removing their leafy stems.

Step 2: Heat the olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 2-3 minutes, then add the almonds, paprika and cumin. Cook gently for 2-3 minutes, stirring often. Cool.

Step 3: Share the spinach, beetroot and persimon® between 2 serving plates and scatter the chickpeas and almonds on top.

Step 4: For the dressing, mix the olive oil with the orange juice and mustard. Season with salt and pepper, then drizzle over the salads. Serve, scattered with a few mint leaves.

Cook’s Tip

If you like (and you’re not vegan!) add some crumbled feta cheese to the salads