Tourtiere - ep.5 - Serge's Christmas Special! French-ie Cuisine скачать в хорошем качестве

Tourtiere - ep.5 - Serge's Christmas Special! French-ie Cuisine

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 Check out my Facebook page for updates   / chefsergebelair   And also on Instagram   / serge_belair_frenchiecuisine   Please tag me when you create this masterpiece 😉 Executive Producer, Camera Man,Developer,Coordinator : https://www.baatcheet.ca/blog basically his a ROCK STAR !