Mama’s Tourtière recipe
Tourtière 1 pie
• 500 gr raw ground beef
• 300 gr raw ground pork
• 150 gr dice potato
• 150 gr diced onion
• 2 cloves chopped garlic
• 1 teaspoon cinnamon
• 1teaspoon all spice
• 1 teaspoon savory
• 2 teaspoon of salt
• 1 teaspoon black pepper
• ¼teaspoon Fresh ground Nutmeg
• ¼ teaspoon dry thyme
• ¼ teaspoon ground cloves
• 250 ml chicken stock or beef stock
• 50 gr roux (25 gr butter / 25 gr flour)
• 20 ml oil
• 30 gr butter to finish
• 200 gr dice foie gras (Optional)
• 2 sheets puff pastry (or house made pie dough)
Pie dough 2 circle 10-inch sheet for the Tourtière
• 250 gr All Purpose flour
• 205 gr Butter cubed and chill
• 3 gr Salt
• 55gr Water, ice cold
House Ketchup Sauce (this yield 200 gr)
• 200 gr Fresh tomato
• 40 gr diced onion
• ½ teaspoon all spice
• 1 garlic clove
• 25 gr white sugar
• 10 ml maple syrup
• 20 gr white wine vinegar
• One cinnamon stick
• 100 ml water
• 15 gr tomato paste
• 1 teaspoon salt
Smashed Potato: 4 portions
• 500 gr Russet potato
• 1 kg water
• 20 gr of salt for water plus more to taste
• 100 gr cream
• 150 gr butter
• Black pepper to taste
• 20 gr Chive Optional
Carrot Vichy 4 portion
• 220 gr young Carrots if possible, or older ones cut into lengths of around 1/2 inch by 2 inches, trimmed and peeled
• 30 gr diced shallots
• 15 gr honey
• 40 gr butter
• 10 gr apple cider
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14 июл 2024
