Citylife in Lichfield February 2020

Tastes of the Season
A Valentine’s Feast!
By Simon Smith
Well here we all are after a month of
‘veganuary’, no alcohol, detoxing, joining the
gym (and only going for a month!) and
replenishing worn out bank accounts after
Christmas.
We need something to cheer us up and
February throws romance our way. Cooking for
somebody else is a great way of showing you
care so here is a special dish which can be
enjoyed together.
Remember; if you want to eat in a restaurant
on Valentine ’s Day make sure you book as early
as possible!
*Recipe for dates is for two people. Salmon
and Clafoutis recipes are for four.
36
Medjool Date Stuffed with
Saffron Chicken
(*ideal as a pre-dinner snack or starter)
4 x pitted Medjool dates (or any date really)
1 x chicken breast
2ozs double cream
1 x egg white
3 strands saffron
2tsp maple syrup
Salt and pepper
Method
Put the chicken breast in a food processor
with the cream, egg white, salt and pepper and
whizz together. Cut the dates almost in half
and fill with the chicken mousse mixture. Bake
in a preheated oven at 180 for 5-10 minutes
depending on how much chicken mousse you
have put in (it should be firm to the touch).
Warm the maple syrup in the microwave with
the saffron, stir and pour over the hot dates.
Delicious!
Roast Salmon with
Asparagus, Broccoli and
Champagne butter
4 x fillets of salmon
4 x stems of tenderstem broccoli
8 x asparagus spears
4 x spring onions
4ozs butter
2ozs Champagne or Prosecco (buy a miniature
and drink the rest!)
Method
Preheat the oven to 180 degrees. Oil a baking
tray and place the salmon fillets skin side down
(I keep the skin on when roasting salmon so it
stays moist on the bottom).
Place the broccoli, asparagus and spring onions
beside the salmon, season everything and
cover with tin foil. Cook for 15 minutes until
the salmon is firm. Whilst that is cooking warm
the Champagne in a small saucepan and whisk
in the butter, stirring all the time. Pour over
the salmon and vegetables.
Coconut and Raspberry
Clafoutis
85gms coconut flour
100gms caster sugar
2 x whole eggs
2 x egg yolks
250ml double cream
1 x punnet raspberries
2 x tbsp desiccated coconut
Method
Preheat the oven to 180 degrees. Add all the
ingredients (except raspberries and desiccated
coconut) together and whizz in a food
processor until smooth. Oil four small dishes
and divide the raspberries equally between
them. Pour the batter on top and tap until
even. Sprinkle with the desiccated coconut and
bake in the oven for 20-25 minutes until
golden. Serve warm with double cream or
custard.
Simon Smith runs a catering business from his production
kitchen in Lichfield, providing bespoke private dinners plus
wedding, corporate and event catering. Simon also
undertakes cookery demonstrations around the country
and with local businesses such as Arthur Price and Tippers.
During the summer months Simon works for private
clients both on superyachts and in villas in St Tropez and
Europe. If you are looking for catering or a day of cookery
skills go to www.simonsmith-chef.com
*Please take extra care when preparing and handling hot
foodstuffs. Go to www.food.gov.uk for further details.
**Small bones may be present in fish.