My Global Food Challenge

Canada (3)

Tourtiere – Meat Pie (Canada)

Recipe courtesy of Robert Irvine

Yield: 6 to 8 servings


1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3 tablespoons minced fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
1/4 cup red wine
1 pound pork loin, diced into 1/2 inch pieces
1 pound sirloin, diced into 1/2 inch pieces
1/2 pound venison, diced into 1/2 inch pieces
1/4 cup olive oil
1 onion, diced small
1 cup small diced celery, (2 or 3 stalks)
1 cup small diced carrots, (3 or 4 carrots)
1 teaspoon minced garlic, (1 or 2 cloves)
1 medium potato, peeled and diced small
2 cups chicken broth
2 (9 inch) rounds prepared pie crust
1 egg, beaten, for egg wash


Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat the cubes and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes.

Preheat oven to 400 degrees F.

To a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add potatoes to the pot, stirring briefly, then add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat and let cool slightly.

Lay pie crust into a pie pan and spoon in the meat mixture. Cover with top crust, seal and pinch with fork. Cut slits in top crust to release steam and brush with egg wash.

Place pie onto a baking sheet and bake for 45 minutes until crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving.

Link to My Post on Canada:

Cuisine:  Canadian

Main Ingredient:  Beef/Veal

Hassel Back Potatoes (Canada)


24 small Yukon gold potatoes
1/4 cup olive oil
1 tablespoon kosher salt, plus salt to season
1/4 teaspoon freshly ground black pepper, plus pepper to season


Place a potato in the palm of a wooden spoon. Use a sharp knife to make cuts 3/4 of the way down the width of each potato about 1/8-inch apart. Toss the potatoes with olive oil, 1 tablespoon salt, and pepper in a large mixing bowl.

Place the potatoes in the bottom of a roasting pan, evenly spaced apart. Cook underneath the roast during the last hour of cooking, until fork tender. Remove from the oven and sprinkle with additional salt and pepper, to taste.

Link to My Post on Canada:

Cuisine:  Canadian

Main Ingredient: Apples

Apple Chutney (Canada)


1/4 cup unsalted butter
3 cups thinly sliced Vidalia onions, see Cook Note*
1 tablespoon kosher salt
2 cups apple cider
2 cups cider vinegar
1 cup sugar, plus 1/3 cup
4 Granny Smith apples, peeled, cut into 1/2-inch pieces **
1 star anise


In a large saute pan, melt the butter over medium heat. Add the onion and 1 tablespoon of salt and cover. Saute until onions are translucent. Add the apple cider and increase to high heat. Reduce the cider until nearly evaporated. Add the vinegar and 1 cup sugar; stir until the sugar dissolves. Add the apples and star anise. Cover and reduce the heat to medium. Cook for 10 minutes.

Remove the cover and continue to cook until thickened, about 10 minutes; stirring frequently. Add the 1/3 cup of remaining sugar. Remove star anise and mash until smooth. Transfer to a plate to cool.

Serve warm or at room temperature with pork, chicken, or curried dishes.

Notes: *Any sweet yellow or white onion, such as a Maui or Walla Walla, can be used in place of Vidalia onions.

**A lemon half can be used to lightly rub the apples to keep them from oxidizing if you are unable to make the sauce right away.

Link to My Post on Canada:

Cuisine:  Canadian

Main Ingredient: Apples

File:Canada in North America (-mini map -rivers).svg

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