HomeblogA fruity feast A fruitbox delivery sparks a number of fun and fruity recipes. At this time of year, pickings in the fruit department are extremely slim. So I was so happy when Fruitdrop asked if they could send me one of their boxes to review and cook up a couple of fun fruity recipes. Here’s what arrived: Fruitdrop offer fruit and milk deliveries for offices, and offer a selection of different fruits depending on season. My box contained apples, pears, persimmons, plums, clementines, grapes, and bananas. What to do with all this lovely fruit? Well, I’ve put together a few lovely, fun, fruity recipes which I’ll share with you over the next week. But here’s one to be getting on with, which is a nice big main course. This is beetroot and chorizo pearl barley risotto with a persimmon and feta garnish, spinach and pear crisps. It was wonderfully easy to make. Here’s the recipe, which serves two people. Ingredients 2 cups pearl barley 3 onions, chopped finely 2 garlic cloves, crushed Half a chorizo sausage, diced 1 big red beetroot 50g feta cheese 1 persimmon A handful spinach leaves 2 pears 1 cup chicken stock A bit of red wine A knob of butter Directions 1. Dice and roast the beetroot for 20 minutes with a very light drizzling of olive oil. Leave to cool. 2. Cook the garlic and onions together until soft and golden. Throw in the chorizo. As they cook, purée the beetroot with a blender. Add the pearl barley and stir well, before stirring in the beetroot, chicken stock and red wine. Bring to the boil and then pop in the oven for an hour until the barley is tender. 3. While the risotto is cooking, slice the pear very thinly with a mandoline. Place on a roasting rack and place in the oven until crispy and dry. 4. Ten minutes before the risotto is ready, crumble and grill the feta on some baking parchment until it browns on top. Then remove the risotto from the oven and place into small bowls, packing it in. Place a plate face down on the open end of the bowl, and then turn over and lift the bowl to reveal the moulded risotto. 5. Garnish the risotto with the diced persimmon and feta in a spiral that’s continued with spinach and the pear crisps. Serve and eat. Share this:Click to share on Pinterest (Opens in new window)MoreClick to share on Twitter (Opens in new window)Share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on LinkedIn (Opens in new window) Leave a Reply Cancel reply
