Citylife in Lichfield July and August 2020

Tastes of the Season
Summer Dishes with a Difference!
By Simon Smith
While the weather juggles between tropical
downpours and heatwaves at the moment it’s
difficult to decide what to cook but more
often than not the smoke from barbecues
wafts across the garden making me think it’s
still a firm favourite. Also as people are allowed
to mix with others outside it’s probably the
only way friends and family can eat together in
this ever-changing world.
I’ve decided to do a couple of easy recipes this
month but one of them may not necessarily be
to everybody’s taste. Nonetheless I urge you
to try it as, once many people do, they come
to love it. When working in St Tropez this was
always a firm favourite of my client.
As with many jobs cooking in the
Mediterranean it’s all about the fish and
fortunately the fish market in St Tropez was an
extravaganza of species and colour.
Tuna Tartare with Seaweed
Mayonnaise
onion and add half to the tuna. Zest and juice
the lime. Cut the chilli in half, remove the
seeds and finely dice. Finely chop the coriander
and parsley. Finely chop the capers. Mix all of
these together in a bowl but using as much
chilli as you personally like. Mix the
mayonnaise with a tbsp of nori sprinkle and
the rest of the chopped onion. Leave in the
fridge overnight so the lime juice cures the
tuna. This works equally well with salmon.
Form the tartare in a pastry ring and serve
with warm toast or sourdough crispbread.
BBQ Chicken with Mango and
Lime Salsa
Method
Finely chop the bacon and dry fry in a pan.
Add the vinegar, maple syrup, thyme and
rosemary and simmer quickly until reduced by
half. Add all the other ingredients and stir
together. Pass through a fine sieve. Brush this
on the chicken breasts before putting on the
BBQ. I always unfold the fillet under the breast
to open them out a bit more and make them
thinner for a BBQ.
Mango salsa
1 x ripe mango
2 x limes
2 x large tomato
1 x tbsp fresh chopped coriander
Chilli flakes
Maldon sea salt
Method
Peel and finely dice the mango. Cut tomatoes
in half, remove the seeds and finely dice. Zest
and juice the limes. Mix all the ingredients
together and allow to infuse for two hours.
Form in a pastry mould for equal portions.
This salsa works equally well with any fish or
lamb.
4 x tuna steaks
1 x red onion, peeled
1 x lime
1 x small chilli
1 x tbsp capers
1 x sprig coriander
1 x tbsp chopped parsley
2 x tbsp mayonnaise
1 x packet nori seaweed sprinkles (available
from Waitrose)
Maldon sea salt to season
Method
Finely dice the tuna steaks. Finely dice the red
28
4 x chicken breasts
BBQ Sauce
4 x tbsp red wine vinegar
4 x tbsp maple syrup
1 x tsp English mustard
1 x tbsp tomato ketchup
2 x rashers smoked bacon
1 x clove garlic, crushed
1 x sprig thyme and rosemary
1 x tsp cracked black pepper
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.