Porthminster’s Executive Chef Michael Smith teamed up with friend Ryan Venning of The Herring for an inspiring demo at this year’s Fifteen Farmer’s Market.
The pair served up a treat for an audience of food lovers, creating a traditional Japanese Dashi Broth entirely from Cornish ingredients. “We’re having a bit of fun and going for a ‘rock pool’ effect as the end result,” explained Ryan, who prepared wonton’s coloured with squid ink to create a pebble-dash effect. These were stuffed with corriander, lime, chilli and ginger.
Michael explained that many ingredients similar to those used to create a Dashi Broth in Japan could be found within the immediate surroundings of the beach café. For example sugar kelp from the shore line is now picked, boiled and dried and replaces Japanese kombu in the dish. Mackerel from St Ives bay is dried and used instead of bonito flakes.
Michael and Ryan added native oysters from Porthilly, local Lobster, mussels and clams, as well as some sea lettuce and foraged samphire to the broth. For a similar recipe and more details on how this Cornish Dashi was created, see our earlier recipe post.
Thanks to Matthew Stevens and Son, who provided the local seafood for this dish. Ryan Venning is head chef at The Herring, located at Bedruthan Steps Hotel, Mawgan Porth.