Cornish Crab & Mussel Linguine

A recipe from ‘Porthminster Beach Cafe – The Cookbook’ to tantalise your taste buds this weekend.

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This is one of Michael’s favourite recipes and a really popular dish on the menu at the restaurant; it goes down a storm at lunch on a sunny day, accompanied by a glass of Rosé! Michael says “this classic combination of simple ingredients – chilli, lemon, garlic and parsley – works so well with the crab and mussels here.”

Cooking technique is very important in getting this dish right. Using fish stock can be a bit strong and make the crab overpowering so we use chicken stock instead, which gives a rounded flavour to the dish.

Serves four

Ingredients

120g picked white crabmeat

350g dried linguine

100ml mild olive oil

40 mussels

2 red chillies, deseeded and finely diced

4 cloves of garlic, peeled and finely chopped garlic

300ml light chicken stock

Juice of 2 lemons

Half a bunch of flat leaf parsley, roughly chopped

Sea salt and freshly ground black pepper

Method

First pick through crabmeat to make sure it’s free from any bits of shell. Scrub the mussels under running water and remove any grit and pull off the little ‘beards’.

Bring a large pan of salted water to the boil and add the linguine, cook as per instructions until al-dente.

Meanwhile, in a pan large enough to take all the mussels comfortably, heat the olive oil, add the mussels and stir until they begin to open. Next add the chilli and garlic and cook till softened, stirring regularly, do not let them brown. Add the chicken stock and lemon juice to the pan and bring it to the boil.

Drain the pasta and reserve a little of the cooking water. Add the drained pasta to the mussels with the parley and crabmeat and toss together until everything is evenly mixed – loosen with a little of the cooking water if the pasta looks too dry. Taste and season with salt and pepper.

The book will be available to buy from the 18th May, from the restaurant and online (and at the St Ives Food and Drink Festival, taking place over the weekend 18th and 19th May).

 

Porthminster Beach Cafe – The Cookbook

It’s not long now until our much-anticipated cookbook is finally published. Launched on the weekend of the St Ives Food and Drink Festival on the 18th & 19th May, the book contains signature recipes as well as stunning photography, celebrating both our food and unique surroundings.

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Executive Chef Michael Smith is very excited to see his dreams in print:

“I’ve wanted to produce this book for a while.  The time feels right and I have the people around me to make it happen.  I have included some of the most popular dishes enjoyed at Porthminster Beach Café, simplified so that they will be achievable for anyone interested in food – so the book should have a wide appeal.  This isn’t a chef’s cookbook, but a lifestyle book for everyone that loves Cornwall, its breath-taking scenery and food.”

Mick2The book highlights the wealth of local produce Michael has at his finger tips, and the ways in which he uses the restaurant’s garden and foraged ingredients to add another dimension to his food. “I hope that those recreating the dishes in their homes will have easy access to many of the ingredients, growing them for themselves or shopping locally – encouraging low food miles and sustainable thinking.”

The book will be available from the restaurant from the 18th May onwards and will also be on sale at the festival, which for the first time this year is taking place on our doorstep on the beach itself. You will also be able to buy your copy from local book stores in St Ives and online from our website at www.porthminstercafe.co.uk.

Next week – a recipe teaser from the book – watch this space!

 

Fifteen Farmers Market, Autumn 2012

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.

Ryan lets Michael do the talking!

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.

Adapting local ingredients saves thousands of airmiles

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.

Finishing touches

The audience were keen to have a try!

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.

Launching our ‘Signatures Menu’

We’ve created a new way to enjoy eating at Porthminster for the autumn and winter season. Find out more below, and don’t forget it’s easy to book online, so why not come and see us in St Ives?

Our award-winning Fish and Chips

Our new Signatures Menu was created for lunch and early evening, inspiring you to enjoy St Ives in all its glory and have a delicious, great value meal before heading home. It’s also a chance to try some of our favourite dishes for less. Starters include hearty, warming soups and our favourite – Salt and Spice Squid, as well as vegetarian dishes featuring delicious seasonal ingredients. For mains, as well as our famous Fish and Chips, you can tuck into Sticky Pork, Seafood Linguine or Sumac Spiced Goats Cheese Tart. If you’re holding out for dessert, why not try our Naked Chocolate Crème Brulee or a new season Apple Crumble with Lemon and Chamomile Ice Cream.

Two courses are just £17.95. Running throughout the autumn and winter, the Signatures Menu is available at lunch Tues – Fri, and dinner Thursday & Friday for tables booked up to and including 7.00pm.

Don’t tell everyone, but St Ives is stunning out of season!

Call 01736 795352 to check details or to talk to one of our team about your reservation.

By popular demand – recipe from The Times 16/08/12

One of our latest creations – a dashi broth made from Cornish ingredients and served with line-caught mackerel – featured in The Times last week. For those who missed it, here’s the recipe, and some words on our exec chef Michael Smith:

“Chefs tend to be a peripatetic bunch, but Australian-born Michael Smith has stayed put for more than a decade. “It’s such a fantastic location. We have to pinch ourselves everyday when we look out the back door of the kitchen at this amazing vista of St Ives bay,” says Smith, who has won acclaim for putting an Asian and Mediterranean twist on Cornish ingredients.”

Line-caught mackerel with Cornish dashi broth

serves 4

INGREDIENTS

25g sun-dried sugar kelp or dried kombu seaweed

50g dried flaked mackerel (this is semi-cured, smoked and dehydrated fresh mackerel fillets. Dried bonito flakes can also be used)

2 litres pure fresh water

1 live lobster (approx 450g)

4 whole mackerel fillets, butterflied with tail leftintact (you can get your fishmonger to do this for you)

8 hand-dived Cornish scallops, shelled and cleaned

12 Fowey mussels

12 Palourde surf clams

200g egg noodles

1 small chilli, thinly sliced

1 tsp fresh ginger, pulped

1 head Cornish greens or bok choi

4 spring onions, finely sliced

METHOD:

Put the kelp or kombu in a pan with the water, simmer for 10 minutes then cool to 80C. Add the mackerel or bonito flakes and steep in the stock for 5-10 minutes until they fall to the bottom. Strain through a muslin cloth and return to the heat. Boil until reduced by a third or until the flavour is to your satisfaction. Set aside.

Place the lobster in the freezer for 10 minutes then plunge into boiling salted water for 8-9 minutes. When cooled shell the lobster tail and claw meat and slice into chunks, reserving the legs in the shell for garnish.

Season the mackerel and push a toothpick through both fillets at the head end to create a small boat-like shape with the tail sticking up in the air. Place on a tray with a small ladle of the dashi stock added to it and cook in the oven for 4-5 minutes at 190C/ gas mark 5.

In a saucepan add the scallops, mussels and clams with the remaining dashi and bring to the simmer, then add the noodles, chilli, greens and ginger and reserved lobster meat including the legs and continue to simmer for three minutes.

Divide the noodles and greens between four large bowls and place a mackerel tail-up on top of each bowl. Ladle the dashi around the fish, while keeping the skin crisp. Divide the clams, mussels, scallops and lobster meat equally between the bowls.

At the restaurant, the dish is enhanced with pork-belly won tons and foraged samphire.