Cormac’s Cookery Classes
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@archived.nyc.ie email address.