Cormac in the Kitchen…

May 21, 2020 | Club house

Due to technical difficulties this weeks live demonstration didn’t go ahead. However, a video was recorded and is now available to watch here.  This week Cormac demonstrated how to cook a Green Thai curry sauce with Clare Island Organic Salmon and Spicy BBQ chicken.

Peter Caviston has recommended a Minuty Rosé from the Coté du Province region in France to accompany these dishes which is available in store.

If you wish to join the party please email Oonagh, for a Zoom invite.  If you have any queries please email Oonagh and she will pass them on to the Chef.

All the ingredients in this list are available from Cavistons in Glasthule. 

Green Thai Curry sauce with Clare Island Organic Salmon – INGREDIENTS

  • Maiy ploy green Thai curry paste
  • Rind & juice of 1 orange, 1 lemon & 1 lime
  • Carrot, celery & onion, all chopped in thumbnail size chunks
  • 1 tin of coconut milk
  • Fresh ginger, finely chopped
  • Lemon grass x 2, finely chopped
  • Lime leaf’s
  • Fresh basil
  • Nam pla (squid brand fish sauce) x 1 teaspoon
  • Salt
  • Gram flour x 1.5 teaspoon
  • Brown sugar x 2 teaspoon
  • Clare Island salmon x 1 kilo cut into 4 darns
  • Oil for frying
  • Flour for dredging



  • Whole chicken, spine & hips removed, cut into 9 pieces – (HOW TO…..with a sharp knife remove the legs including oysters, separate drumsticks and thighs, remove wing tips, cut off the last ¼ of the crown cutting right through the sternum, half what’s left by cutting straight down the sternum, and lastly cut them in half again.)


Ingredients for seasoning

  • Paprika
  • Turmeric
  • Cumin
  • Sriracha powder
  • White pepper (ground)
  • Coriander seed/mustard seed or both
  • Salt x 1.5 teaspoon
  • Potato flour for dredging


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