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December 7, 2021 6:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
A beloved French Canadian Christmas Eve staple, Tourtière is a winter comfort food classic. Join Aditya Raghavan to learn our recipe for this seasonal fave, of aromatically spiced pork and beef wrapped up in a Shortcrust Pastry crust. You'll start your class making pastry, and while it rests you'll make your meat filling. Then once your Tourtière is in the oven, Addie will teach you how to make your own Fruit Ketchup, using Saskatoon Berries, Rhubarb, or your fruit of choice.
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Ingredients, Tourtiére: pastry (recipe included), filling (recipe included), egg, fruit ketchup to serve
Ingredients, Pastry: flour, lard, unsalted butter
Ingredients, Filling: thick cut smoked bacon, 454g ground beef or venison, 225 g ground pork, garlic, onion, celery, summer or winter savoury (fresh or dried), ground clove, ground nutmeg, cinnamon, russet potato, beef broth, apple cider vinegar, maple syrup, parsley, unscented oil
Ingredients, Saskatoon Berry Fruit Ketchup: roma tomatoes (canned drained or fresh), pearl onions, granny smith apple, saskatoon berries, tomato paste, mustard seeds, coriander seeds, bay leaf, whole clove, fresh thyme, apple cider vinegar, Pear and Cranberry White Balsamic Vinegar (from Evoolution), Cherry Rye Whisky (optional), brandy, unscented oil
Specialty Equipment: cheese cloth, butchers twine, digital weighing scale, rolling pin, food processor (optional, for making pastry), 9" pie pan, pastry brush
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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