Cormac’s Cookery Classes

Given the technical difficulties experienced in recent weeks, we have decided on a new format for Cormac’s cookery class!  From this week the demonstration will be filmed and a link sent out to members on Thursday evenings.  This way you can follow along and pause the video whenever the need arises.

All ingredients can purchased from Caviston’s in Glasthule and this weeks accompanying wine is Petit Paul – Languedoc

This weeks cooking demonstration will be………………………..

Shell fish risotto with hake cutlets – Ingredients

• Scaled hake cutlets – 1kg
• Sliced chorizo – 100 grams
• Chopped onion – 2
• Chopped garlic cloves – 3-5
• Chopped tomatoes – 1 tin
• Malden sea salt
• Freshly crushed black pepper (to taste)
• Smoked paprika – half teaspoon
• Haricote blanc (100 grams) soaked overnight and cooked in boiling covered water for 45 minutes
• Sugar snap peas – 100 grams
• Crusty fresh baguette x 1
• White wine – half cup

Wild prawn linguini puttanesca – Ingredients

• Wild prawns – 250 grams
• Linguini – one packets
• Fresh coriander – 1 bunch
• Chives – 1 bunch
• Halved cherry tomatoes – 200 grams
• White wine – half cup
• Chopped garlic – 3/5 cloves
• Capers – 50 grams

We hope you enjoy the video and would welcome any feedback using the chef@nyc.ie email address.