Citylife in Lichfield January 2021

Tastes of the Season
By Simon Smith
Vegan Flavours!
Eating habits changed a lot last year with a lot
more people having time to spend in the
kitchen and baking more or watching cook
along videos from their favourite chefs. Some
piling on the pounds as a result and others
exercising more than they ever thought
possible to retain their sanity!
As ever, January brings us the tradition of
reflecting on lifestyle, promising to give up this,
that and the other, join a gym (and go for at
least a couple of months) and take on the
challenge of Veganuary. This is one thing that
has been made easier this year with many
supermarkets and artisan suppliers increasing
their ranges as this trend gains momentum.
Certainly at this time of year people are aware
of what they have been putting in their bodies
over Christmas and fancy a bit of a healthier
start to the new season.
There is always a choice between organic and
mass produced with a price variant that can
make people think twice. I often wonder how
much difference organic can make to health if
it’s only taken for a month rather than a
complete shift in policy. Every little step helps,
I’m sure, but at least it’s a start to a new you.
This week I bought potatoes direct from Alice
Ryman at the farm after seeing a post on
Facebook. They have had a terrible year after
the closure of the hospitality industry. It’s
always nice to buy locally from the producer
to help them where possible. Obviously as a
result of that I’m going to do potato recipes
this month.
Potato, Cashew and Cabbage Pie
800gms white potatoes
1 x whole green cabbage
200gms cashew nuts
1 x roll vegan puff pastry
200ml soya milk
1tsp cornflour
25gms Olivio spread
Nutmeg
Bay leaf
Method
28
Peel the potatoes and chop into 1cm cubes,
put into cold water and bring to the boil until
they are cooked. Take the outer green leaves
off the cabbage, take the stalk out of the
middle and blanche in boiling water for 30
seconds, put straight into cold water to stop
them cooking and keep them green. Pop them
on some kitchen roll and dab them dry. Cut
the rest of the cabbage into wedges and then
finely slice. Cook for 1 minute in a little water
with Olivio spread and then drain. Bring the
soya milk to a simmer with the bay leaf and a
touch of grated nutmeg. Thicken with the
cornflour mixed with some cold water to
make a paste. Fry the cashew nuts in a little
olive oil to brown them off and enhance the
flavour. Roll out the puff pastry sheet and place
the blanched cabbage leaves on top. Mix the
cooked cabbage with the thickened soya milk,
cooked potato and cashew nuts. Season with
salt, pepper and nutmeg. Place on top of the
cabbage leaves and roll up into a sausage. If
you are feeling artistic you can plait some
pastry and put on the top. Cook for 25
minutes in an oven preheated to 200 degrees.
Potato, Dill and Caper Terrine
800gms white potatoes
125gms melted butter (or Olivio for vegan)
1 x bunch of fresh dill
1 x small jar of baby capers
Cornflour
Method
Peel and finely slice the potatoes. Butter a
small bread tin and put one layer of potatoes
on the bottom, sprinkle with chopped dill,
capers salt, pepper and finely sprinkled
cornflour. Repeat this process until the tin is
full. Cook in a preheated oven at 100 degrees
for one and a half hours or until the potatoes
are soft all the way through. This will vary
depending on which potato you use. Once
cooked take out of the oven and place weights
on top to squeeze the potato down. Put in the
fridge and chill overnight. Take out of the tin,
slice and fry in a pan to brown off. Serve as a
side dish or with smoked salmon and sour
cream as a starter.
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.