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November 17, 2021 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join MasterChef Back to Win competitor Mai Nguyen for her new virtual cooking class on Niku (Beef) Udon. Together with Mai you’ll learn to make her Dashi Broth, then compose a bowl of store-bought Udon Noodles in Dashi Broth, finished with hot pot style sliced Beef and a softly boiled Egg. Then to complete your meal you’ll learn to make a Tempura of Vegetables & Shrimp as well.
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Ingredients, Beef Udon: konbu, katsuobushi/bonito flakes, dried shiitake mushrooms (optional), 1.5 lbs thinly sliced beef (marbled cut preferred), onion, soy sauce, mirin, ginger, green onion, frozen udon noodles
Ingredients, Tempura: all-purpose flour, corn-starch, soda water, assorted veggies (mushroom, peppers, asparagus, yam, pumpkin, etc.), black tiger shrimp (peeled and deveined), oil for frying
Specialty Equipment: deep frying or instant read thermometer
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 a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes 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.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
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