How to Make Classic Tourtire Qubec Pork PieOn Christmas Eve, we almost always head to a beautiful candlelight service at our church and then drive home through the falling snow on the years that it snows, obviously to enjoy a late supper of Tourtire Qubec pork pie. This is a tradition fondly practiced throughout Qubec, whether preceded by a religious service or not. At our home, the tourtire is homemade, and we enjoy it throughout the holidays, not just on Christmas Eve. As I write, six wrapped pies sit in my deep freezer, waiting to be baked to golden perfection. Essentially, tourtire is a meat pie lightly spiced ground pork layered between flaky pastry, and served with a chunky green ketchup. Pork Larb Lettuce Wrap healthy and delicious Thai ground pork lettuce wraps with a savory, sweet and mildly spicy dipping sauce. So good Pork is the lone meat I still buy, in no small part because I have access to heritage pork raised the old way, with a varied diet and generally darker and fattier. Its total comfort food, loved by all and needs nothing save a tossed salad or bowl of steamed peas to make up a complete meal. It can be enjoyed warm or cold, for brunch, lunch, or dinner and makes a splendid midnight feast. The Best Tourtire Recipe. Recipes for tourtire vary from region to region and kitchen to kitchen. Its been said that the best recipe is the one your grand mre gave you, but as my Baba is Ukrainian, Ive sourced my recipe elsewhere Friend, Montrealer, and fellow food enthusiast, Ryk Edelstein, did his tourtire homework several years back. He gathered a handful of recommended recipes from various Qubec regions try about eleven and proceeded to make them all. Twice. Ryk used as many ovens as he could convince his friends and family to allow, and twenty two meat pies later, he narrowed down the recipes to two or three favorites. This recipe, passed along to me from Ryk, is straightforward, appealing to all, and lends itself well to large batches. What To Make With Ground Pork And Beef' title='What To Make With Ground Pork And Beef' />What To Make With Ground Pork Sausage For DinnerA collection of recipes featuring pork products. Color photos of each recipe. Opo is an Asian squash with a flavor similar to zucchini. It looks like a long light green gourd. To prepare, I rinse, peel, seed, and chop into 1 cubes. I often stir. Learn how to make a Joes Special Go to http for the ingredient amounts, extra. Finely ground pork and pork fat. I finely grind both the pork and the fatback, but the shrimp I like to keep in slightly larger bits. A food processor works well for. How to Make Homemade Pork Sausage Patties. Homemade sausage is easy to make, especially this recipe, as almost all the ingredients are found in the home pantry. Try. It is from Montreal Gazette food editor Julian Armstrongs cookbook, A Taste of Qubec, and apparently was one of the winners in a tourtire contest put on by the Gazette. Its a winning recipe in my books. Both of my boys tuck into it enthusiastically, and not just because I allow them to slather it with ketchup. It also makes scrumptious little hand pies, if you have time for that sort of thing. Wrap one of them, warmed, in a cloth napkin, tuck it into your pocket, and you have the perfect portable snack for a sledding expedition. Classic Tourtire or Qubec Pork Pie Total time 1 hour 5. ServesYield two 9 inch meat pies. In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium low heat for 1 14 hours stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool. Setting the entire pot in the snow bank speeds up this process Meanwhile, line two 9 inch pie plates with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly. Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as desired. Bake in preheated 4. F oven for 1. 5 minutes, then reduce heat to 3. F and bake another 2. Do Ahead. Is there any point in making just one meat pie Not really. They freeze beautifully whether pre cooked or frozen with raw pastry dough, which ensures that you can get a hot, filling meal during the busy days ahead. I also make a few extra to give away. Friends who are adapting to life with a new baby in the house, or are going through a rough patch, can expect an edible gift of tourtire from my kitchen. Pies can be frozen directly after assembly, with the dough still raw this is what I do. Wrap them well in plastic wrap and freeze. To cook Remove pie from the freezer and unwrap. Brush the top with a little beaten egg and place frozen meat pie in a preheated 3. F oven. Bake until golden and heated through, about 5. Pies can also be baked and cooled, then wrapped and frozen. This is convenient when you really need an instant supper fix. To serve Remove meat pie from the freezer a few hours before serving, if possible. Wrap in foil to keep it moist and warm in a low 3. F oven until heated through. Whether you speak French or English in the home, celebrate Christmas or not, tourtire is an essential December dish around here. What is your traditional Christmas Eve fareHow to make the ultimate pork marinade Jamie Oliver. They say happiness is homemade and this epic pork marinade is no exception. Its deep smoky flavours contrast beautifully with the hint of citrus and aniseed that all marry together beautifully when cooked to perfectly complement juicy, flavoursome pork. Adapted from Cook with Jamie, this Texan inspired version is super easy to make yourself at home  all thats required is a little forward planning to allow enough time for the flavours to really work into the meat. Give it a go and knock your guests socks off HOW TO MARINATE PORK1. Make your marinade the day before, or at least an hour before cooking. Start by bashing up 1 teaspoon fennel seeds, teaspoon cumin seeds and 2 cloves in a pestle and mortar. Add 1 heaped tablespoon sweet smoked paprika and the zest and juice of 1 orange and muddle it all together. Peel and very finely chop 4 cloves of garlic, then pick and very finely chop 1 small bunch of fresh thyme and add both to the pestle and mortar. Add 1. 50ml quality tomato ketchup and 6 tablespoons of balsamic vinegar, then combine. Lay 4 x 4. 00g higher welfare pork fillets on a tray and season with sea salt and freshly ground black pepper. Spoon over most of the marinade and massage it into the fillets until theyre completely coated save a little for brushing over during cooking to build up a deliciously sticky blackened glaze. Leave the mighty ingredients to work their magic for at least an hour, preferably overnight, then youre ready to get cooking. Perfect served with a fresh mixed salad, spiced beans, corn on the cob or rice. Fiber Per Day. If youre after more lip smacking meat coating inspiration, check out our ultimate steak marinade.