Recipe: Persimmon Perfection

Image source: Contributed

Roast Chicken Breast with Persimmons, Hazelnuts, Watercress and Persian Feta

Serves 2 as a main or 4 as an entree


• 2 chicken breasts, skin on

• 2 Fuyu persimmons, peeled and diced

• 50gm hazelnuts, roasted, skinned and roughly chopped

• 1 cup watercress

• 75gm Persian fetta

• 1 golden shallot, finely diced

• 50ml red wine vinegar

• 75ml extra virgin olive oil

• 1 tsp Dijon mustard

• salt and pepper


Dry the chicken breasts on paper towel and season well all over.

Sear in a pan on both sides until well coloured. Transfer lo a roasting fray and roast in the oven at l 80°C for 12 -15 minutes. Allow to rest before slicing .

Whisk together the shallot, vinegar, olive oil, mustard and salt and pepper.

Mix together the persimmon, hazelnuts and watercress and dress with the vinaigrette.

Divide the salad between four plates and dot each salad with pieces of fella.

Finely slice the chicken breast and serve it laid over the salad. Dress with more vinaigrette lo serve.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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