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Live
In
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Live
April 3, 2022 3:30 PM
30 minute break from 3:45pm to 4:15pm MT
150 mins
Live Class
On-Demand Class
$ 45.00 CAD
plus tax
Join our cheese expert Aditya Raghavan, owner and cheese maker at Fleur Jaune Cheese, for his live and interactive online class on how to make and cook Halloumi as well as how to make fresh Ricotta from the Halloumi whey. A semi-hard unripened cheese that originated in Cyprus, Halloumi is popular throughout the Eastern Mediterranean and beyond. Its high melt point makes it ideal for grilling and frying. Together with Addie you'll learn how to make your own Halloumi and Ricotta, as well as how to make Addie's Halloumi au Poivre, a vegetarian riff on Steak au Poivre. Then after the class we will share the class recording with you, so you can finish and cook your cheese at your leisure, with 7 days' access to the recording for reference.
Play Zoom Recording for this class:
Play On-Demand Recording for this class:
Zoom ID & Passcode:
Meeting ID
Meeting password
Ingredients, Halloumi & Ricotta: whole and unhomogenized milk, liquid rennet, calcium chloride (optional), white vinegar
Ingredients, Halloumi "Steak" Au Poivre: halloumi (you will make this in class), black peppercorn, garlic, thyme, shallot, cognac (or sub whiskey or brandy), Dijon mustard, heavy whipping cream, butter, cooking oil (vegetable, canola, grapeseed, or light olive oil)
Speciality Equipment: kitchen scale, thermometer, cheesecloth
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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