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November 27, 2021 2:30 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Kathryn for a virtual cooking class where she’ll be teaching a British classic: Beef stewed in Ale, with Parsnips and Stilton Dumplings. We’ll be starting our stew at 2:30, then coming back to it at 5 to add the dumplings and finish it with some buttered Savoy Cabbage. You can cook along with us for dinner, or simply watch and take notes. And if you don’t like the stilton? That’s okay, just leave it out! During the break join us to learn how to make Lemon Possets. You can purchase the class as an add-on for a discounted price.
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Ingredients, Beef Stewed with Beer, Parsnips & Blue Cheese Dumplings: 1 kg beef chuck (or brisket, or other stewing cut of beef), 100 g pancetta or bacon, parsnips, grapeseed or canola oil, onion, garlic, dark beer (stout, such as Guinness), beef or veal stock, fresh thyme, parsley, ground mace, brown sugar, bay leaves, salt and pepper
Ingredients, Stilton & Walnut Dumplings: self-raising flour, suet, salt, Stilton cheese (or another blue cheese, can also omit the cheese if you prefer), ground walnuts, parsley
Ingredients, Buttered Savoy Cabbage: savoy cabbage, butter
Specialty Equipment: large pot or dutch oven for stewing with a lid
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include an appetizer on arrival and a full meal of what we make in the class.
Chef's Table classes include all of the above, plus a welcome drink and a dessert at the end of the night.
A selection of wines and beers are available for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn for her online class on Tuna Niçoise, a Provençal summer classic combining new potatoes, green beans, tomatoes and boiled eggs with tuna, all dressed with an olive oil vinaigrette. In our elegant take on this regional French dish we use locally grown cherry tomatoes, lightly grilled ahi tuna, and quail's eggs cooked so that the yolk is still a little soft. Then our dressing blends summer herbs and a hint of anchovy with olive oil and lemon for a light kiss of summer flavour.
Join Kathryn Joel for this online class and learn how to make your own homemade Pita Bread flatbreads, together with Swordfish and Lamb Souvlaki Skewers. You'll start your class making the dough for your pita breads, then we'll marinate and prepare our swordfish and lamb skewers (you can substitute alternative proteins) and whip up Tahini and Tzatziki Sauces and a Green Salad. Finally we'll cook our skewers on the grill, sharing grilling tips and tricks as we do, so they're ready to serve for dinner with our Green Salad and Pita Breads.
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