Sweet and sour persimmon sauce. Meat with persimmon. Pork chops with persimmon

Persimmon is very popular not only because of its nutritional value and richness of vitamins and microelements. Dishes prepared with persimmons have an exquisite and unique taste. In famous restaurants around the world you can try salads with persimmons, chicken with persimmon , persimmon sauces for different types of meat and fish, desserts and baked goods.

Despite the appearance of this fruit only in autumn and winter, enterprising cooks prepare it for future use, which makes it possible to enjoy culinary variety with persimmons, regardless of the season. Chicken meat goes well with vegetables and fruits - oranges, dried apricots, prunes, apples, persimmons.

Of all types of meat, chicken is considered the most dietary.

Its calorie content is 110 kcal, so in combination with persimmon, which is also not a high-calorie product, chicken dishes will appeal to those who watch their figure, health and love refined and savory food.

Chicken marinated with Persimmon

Compound: 1.5 kg of chicken legs, persimmon - 5 pcs, onion - 1 pc, ground black pepper, salt.
Cooking method: Peel the persimmon, cut into slices, fry the onion. Beat persimmons and onions in a blender.
Salt and pepper the chicken legs, fold and pour half of the persimmon and onion sauce. Leave for 2 hours in the refrigerator. On a baking sheet greased with vegetable oil, place chicken legs in the marinade and pour the rest of it over. Bake at 180 degrees for two and a half hours until golden brown.

Chicken with Persimmon and spaghetti

Compound: Chicken fillet - 500 g, persimmon - 2 large pieces, onion - 1 piece, spaghetti 600 g, soy sauce - 2 tbsp.
Cooking method: Peel and pit persimmons and blend in a blender with water. Bring to a boil. Cut the chicken fillet and boil in salted water. Cut the onion into half rings. We combine everything - persimmon, chicken, onions. Add 2 tbsp. soy sauce. Simmer in chicken broth for 15 minutes. Pour the contents into a greased frying pan and fry over medium heat, stirring for 10 minutes.
Boil the spaghetti. Place the finished dish with persimmons and chicken on top.

Chicken rolls with Persimmon

Compound: Chicken breast - 0.5 kg, sweet persimmons - 2 pcs, sparkling mineral water - 0.5 l, mayonnaise, salt, pepper, skewers.
Cooking method: Cut the chicken breast into small pieces and soak in mineral water for 2 hours. Then beat, salt and pepper. Grease each chop on one side with mayonnaise and place pieces of finely chopped persimmon on top. Roll into rolls and secure with skewers. Place on a greased baking sheet and bake at 180 degrees until done. Remove, brush with beaten egg yolk and leave for another 5-10 minutes until golden brown. Any side dish will do.

Chicken meat with persimmon and apples

Compound: Chicken fillet - 6 pcs, green apples (Antonovka, Simerinka) - 1 pc, dense persimmon - 2 pcs, honey - 1 tsp, rosemary, salt, pepper, paprika, olive oil.
Cooking method: Cut the persimmon and apple into thin slices, remove the seeds. Mix salt, pepper, paprika. Rub this mixture onto the chicken fillet on all sides. Make cuts that are filled alternately with persimmons and apples.
Heat the honey, add a few sprigs of rosemary and let it brew for an hour. Wrap each portion in foil brushed with olive oil. Bake at 180 degrees for 15 minutes. Open the foil, brush the fillet with honey and bake for another 10-12 minutes until it turns golden brown. Serve hot.

Ala chicken with persimmon

Compound: 1 whole chicken carcass, soft persimmon - 4 pcs., purple salad onion - 1 pc., salt, pepper.

Cooking method: Peel the persimmons, mash with a fork until pureed. Finely chop the onion and mix with persimmon puree. Rub the chicken with salt and pepper, and then with a mixture of onions and persimmons. Bake in the oven until golden brown, constantly basting with the resulting juice.
Bon appetit!

Juicy and bright persimmon sauce is especially relevant in the autumn, when it can be purchased at any store. The sauce goes well with baked or fried pork meat, chops, lula kebab, etc. The dish is prepared in a matter of minutes, but is served chilled, not warm, with hot meat to cool it slightly. Remember that persimmons do not have their own flavor, so you can easily supplement the sauce with a small amount of garlic: fresh or dried. Other herbs or spices and seasonings will not be superfluous. You can experiment by serving persimmon sauce with different flavor notes each time: ground coriander, garlic, dried mint, Provençal herbs, etc.

Ingredients

• 1 ripe persimmon
• 0.5 tsp. lemon juice
• 1 clove of garlic
• 2 pinches of salt
• 20 g butter
• 1 pinch ground black pepper
• 2–3 pinches of vegetable seasoning

Preparation

1. Lightly scald the persimmon with boiling water and peel it. Remember that for the sauce you need to purchase a soft, ripe fruit, not a dense one. Divide the peeled persimmon or cut it in half and remove the pit. Next, put the pulp in a container and mash with a fork, turning it into a puree. You can use a blender or food processor.

2. Transfer the persimmon puree to a saucepan or small cauldron, add all the prepared spices and herbs, as well as chopped garlic. Place the container on the stove, turning on medium heat. Pour lemon juice or squeeze it out of a lemon, trying to avoid adding seeds. Let the puree simmer on the stove for about 1-2 minutes until it changes color.

3. Remove the container from the stove and let it cool slightly so as not to dull the blender knives from the heat. The color of the puree will change from bright orange to yellow.

Juicy and aromatic persimmon sauce for meat will please your family and guests from the first try. It turns out moderately piquant, sweetish, with a light fruity note. The sauce can be prepared in literally 10 minutes; the main thing is to have all the necessary ingredients on hand. For those who do not like adding butter to such dishes, we advise you to remove it from the list of ingredients.

Total cooking time - 0 hours 30 minutes

Active cooking time - 0 hours 10 minutes

Cost - very economical

Calorie content per 100 g - 93 kcal

Number of servings - 2 servings

Ingredients:

Persimmon - 2 pcs.

Garlic - 1 tooth.

Butter - 30 g

Seasoning - 0.5 tsp. to meat

Salt - 1 pinch(s)

Black pepper - 1 pinch(s) ground

Preparation:

1. Prepare the necessary ingredients for persimmon sauce for meat. Persimmons You need to choose slightly soft, juicy, ripe, and not with a dense texture. If soft persimmon is not available, then you will need to add 1-1.5 tsp to the list of ingredients. granulated sugar to enhance the taste of the dish.

2. Rinse the fruit in water, cut in half and remove the seeds. Then rub the halves of each fruit through a sieve, removing the peel, as it will no longer be useful.

3. Pour the persimmon puree into a saucepan or small cauldron, a container with a non-stick bottom.

4. Peel the garlic clove, rinse and pass it through a press into a container. Add salt, meat seasoning, ground black pepper. Place the container on the stove and bring its contents to a boil. Simmer for about 1 minute, stirring gently.

5. Then pour the puree into a deep glass or blender container and grind into a homogeneous mass for 1 minute. At this stage, you can add other spices, herbs or seasonings to the sauce according to your taste.

Food of the gods, orange plum, heart berry and many other names have the oriental persimmon fruit. Its beneficial and medicinal properties have been used for many centuries.

Among the Slavic peoples, this berry has already gained popularity as an independent product and as an excellent ingredient in various culinary recipes.

Today, meat dishes with persimmons have gained great popularity among culinary experts.

Thanks to the delicate aroma and nutritional properties of persimmon, the meat acquires a truly divine taste. Meat with persimmon is a dish that no gourmet can resist.

Modern housewives, preparing persimmons for future use by freezing or canning, delight their family with this delicious dish all year round.

Pork meat with persimmon

Compound: Pork - 600 g, persimmon - 2 pcs, paprika - 0.5 tsp, ground black pepper - 0.5 tsp, hard apple - 1 pc, onion - 1 pc, honey - 2 tbsp, olive oil - 1 tbsp, salt - to taste.
Cooking method: Peel persimmons and apples and cut into thin slices. Cut the onion into eight slices.
Fry the pieces of meat on all sides in a frying pan until golden brown.
Mix paprika, pepper, cinnamon and salt.
Make shallow cuts in the pieces of pork. Rub the cuts with spices and insert slices of persimmon, apples and onions into them. Place on a baking tray, drizzle with olive oil, brush with honey and cover with foil.
This dish is prepared for 40 minutes at a temperature of 2000C with foil, and then another 20 minutes without foil to obtain a golden brown crust.

Beef marinated in Persimmon

Compound: Soft persimmon - 2 pieces, beef - 500 g, carrots - 1 large size, salt, pepper, vegetable oil - half a glass.
Cooking method: Grate the persimmon. Mix the prepared persimmon puree with salt, pepper and finely chopped onion. Brush coarsely chopped pieces of meat with this mixture.
Leave the meat in this marinade for 2 hours in the refrigerator.
Fry the meat in vegetable oil, add onions from the marinade, carrots cut into circles and simmer everything with the addition of water for 10-15 minutes.

Meat with Persimmon and Quince

Compound: Beef meat - 700 g, quince - half a fruit, persimmon - 1 piece, onion - 1 piece, Orsk salt - 0.5 tsp, ground black pepper, sage, olive oil - 2 tbsp, mustard - 1 tbsp .l.
Cooking method: Marinate the beef in a mixture of olive oil and mustard for a day.
Cut persimmons and quinces into slices, onions into rings.
Cover a baking dish with foil, grease with oil, and place onion rings. Place pieces of marinated beef, add sea salt, pepper, and sage leaves. Place chopped persimmon and quince on top.
Cover the dish with foil and bake for 30 minutes at 2000C. Reduce temperature to 1500C and bake for 30-40 minutes. Leave to cool in the oven.

Pork chops with persimmon

Compound: Pork chops - 7 pcs., persimmons - 2 pcs., pomegranate - 1 pc., green onions - optional, fresh chopped mint - 2 tbsp., fresh basil, lime juice - 2 tbsp., black pepper, cayenne pepper, ginger. dried, salt to taste.
Cooking method: Peel pork chops from films and make small cuts in the fat layer. Salt, pepper and season the meat with dried ginger. Fry in hot oil on both sides until golden brown. Season the pork with cayenne pepper while frying.
Sauce: Peel the persimmons and cut into cubes. Mix persimmons with pomegranate seeds, chopped green onions, mint and basil. Season with lime juice and the same spices in which the meat was marinated. Add a little water to make the mixture moister. Mix.
Serve the finished chops with persimmon and pomegranate sauce.

Tender pork with persimmon and tomatoes

Compound: 1.5 kg of pork pulp, 750 g of hard persimmon, onion - 1 pc, sweet pepper - 1 pc, celery - 1 pc, garlic - 1 clove, tomatoes - 400 g, ground cumin - 1 tbsp, ground coriand - 2 tsp, cayenne pepper - a pinch, vegetable oil, salt.
Cooking method: Wash the pork, dry it, rub it with salt and cut into pieces about 3 cm thick. Heat 1 tbsp in a saucepan with a thick bottom. l. vegetable oil and fry the pork in portions until golden brown, about 5 minutes each. Transfer to a bowl with a slotted spoon. If you put all the pork in a pan at once, it will not be fried, but stewed.
Peel and chop the onion and garlic. Wash the celery and pepper and chop finely, removing the core from the pepper. Peel the persimmon and cut into thin slices, removing the seeds. Wash the green onions, dry and chop finely.
From the pan where the meat was fried, drain the fat, leaving approximately 1 tbsp. l. Add onion, celery and pepper and cook over medium heat, stirring, for 5 minutes. Add garlic, cumin, coriander and cayenne pepper. Cook, stirring, 1 minute.
Place the fried pork in a saucepan along with all the released juices, pour in 2 cups of water, and bring to a boil.
Add tomatoes and salt, stir and bring to a boil again. Cover loosely and cook over medium heat for 1 hour 15 minutes. Stir constantly.
Add persimmons to the pork and cook for another 10 minutes. Sprinkle with green onions before serving.

Persimmon Chutney

Chutney is an Indian seasoning (sauce) that can add a unique taste to a wide variety of dishes. It is prepared from a variety of vegetables and fruits. We offer a recipe for Persimmon chutney.
Compound: Persimmon - 2 pcs., onion - 1 pc., ginger root - 1 cm.
For the sauce: lemon juice - 2 tbsp. l, olive oil - 1 tbsp. l, paprika - 1/2 tsp, salt - 1/4 tsp, ground black pepper - 1/4 tsp.
Cooking method: Peel the persimmons, cut into small cubes, removing the seeds.
Peel the onion, finely chop.
Peel the ginger root, chop it very finely with a knife or grate it.
Prepare the chutney sauce: mix olive oil, lemon juice, paprika, salt and pepper. Pour the mixture of persimmons, onions, ginger over the resulting sauce and stir.
The prepared persimmon chutney can be served immediately and is sure to add a new taste sensation to your dishes.

Prepare the necessary ingredients for persimmon sauce for meat. Persimmons You need to choose slightly soft, juicy, ripe, and not with a dense texture. If soft persimmon is not available, then you will need to add 1-1.5 tsp to the list of ingredients. granulated sugar to enhance the taste of the dish.

Rinse the fruit in water, cut in half and remove the seeds. Then rub the halves of each fruit through a sieve, removing the peel, as it will no longer be useful.

Pour the persimmon puree into a saucepan or small cauldron, a container with a non-stick bottom.

Peel the garlic clove, rinse and pass it through a press into a container. Add salt, meat seasoning, ground black pepper. Place the container on the stove and bring its contents to a boil. Simmer for about 1 minute, stirring gently.

Then pour the puree into a deep glass or blender container and grind into a homogeneous mass for 1 minute. At this stage, you can add other spices, herbs or seasonings to the sauce according to your taste.

After this, pour the sauce into a bowl and add butter to it. You can add oil in a deep container, the main thing is to thoroughly mix it into the hot sauce.

Place the bowl with the contents in the refrigerator to allow the sauce to thicken.