Chefs
Menu
Close
Live
In
Person
Live
June 11, 2022 11:00 AM
Elyse Chatterton
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Ploughman's Lunch is a British Classic, a cold plate of Bread & Butter, Cheese and a Pickle or Chutney. Join Kathryn Joel and Elyse Chatterton and learn how to make our take on a Ploughman's Lunch, starting with Elyse's Savoury Scones, flavoured with Cheddar & Chives. Then Kathryn will teach you how to make a Fresh Herb Butter and a very seasonal Rhubarb & Onion Chutney too. We'll finish our plate with some locally cured ham, and of course a hunk of British Cheddar Cheese!
Play Zoom Recording for this class:
Play On-Demand Recording for this class:
Zoom ID & Passcode:
Meeting ID
Meeting password
Ingredients, Cheddar Chive Scones: all-purpose flour, unsalted butter, eggs, baking powder, whole milk, pancetta or bacon (optional), chives
Ingredients, Rhubarb Chutney: rhubarb, dates, ginger, green cardamom pods, apple cider vinegar, red onion, garlic, birds eye chili, yellow mustard seeds, bay leaf
Ingredients, Herb Butter: unsalted butter, fresh herbs of choice, sea salt (we like using Maldon Sea Salt)
Specialty Equipment: food processor
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.
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 for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Sign up for exclusive promos, new class drops, and more.
Follow us on social media to be the first to know whats new!
