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February 11, 2022 6:00 PM
2 days
60 mins
Live Class
On-Demand Class
$ 30.00 CAD
plus tax
Serving your own home-cured salmon is guaranteed to impress, and with our gin and beetroot infused cure you'll be adding an extra wow factor to this deceptively simple dish. What better way to indulge your love this Valentine's Day weekend? In her two-part class Kathryn Joel will teach you how to prepare your salmon cure, then you'll refrigerate your salmon and turn it once or twice before returning to part two of Kathryn's class to remove the cure and learn how to slice your deliciously prepared fish. We encourage you to join Aditya Raghavan for his class on Cream Cheese and Larry Harris for Bagels too, so you'll have the makings of a fabulous homemade version of Bagels with Cream Cheese & Lox to enjoy with your Valentine this year!
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Ingredients, Beetroot Cured Salmon: 1 whole salmon fillet (skin on, trimmed, bones removed), coriander seeds, orange, lemon, beetroot, gin (or vodka), fresh dill, fresh tarragon
Speciality Equipment: Mortar and Pestle or spice grinder (alternatively can use a rolling pin and a freezer bag), fish tweezers for removing pin bones
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 Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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