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January 15, 2023 3:30 PM
3.5 hours
Live Class
On-Demand Class
$ 55.00 CAD
plus tax
Join Kathryn Joel for this online class and learn to make a Red Mole Sauce from scratch, then use it to braise whole turkey breasts that you'll serve for your evening meal, together with Mexican Green Rice. Combining chilis, seeds and spices in a perfectly delicious blend, our Mole Poblano is finished with a hint of chocolate that adds complexity and nuance. Plus we'll teach you how to use up your leftover Turkey and Mole Sauce to make Mole Enchiladas too!
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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.
Join Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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