4
4 garlic cloves, or 2 1/2 tsp bottled chopped garlic
3 onions
284-mL can undiluted chicken or beef broth
1 kg ground pork
500 g ground beef
2 bay leaves
2 tbsp dried safe leaves, crumbled
2 tsp dried thyme leaves
2 tsp ground mace
1 tsp salt
1 tsp freshly ground black pepper
1 tsp dry mustard powder
1 tsp nutmeg
3/4 tsp ground allspice, optional
1/2 cup chopped fresh parsley, or 4 sliced green onions
2 to 3 heads Boston lettuce
sour cream, hoisin and/or chili sauce
Mince garlic. Finely chop onions. Place a large wide saucepan over medium-high heat. Add broth. Crumble in pork and beef. Stir in garlic, onions, bay leaves, sage, thyme, mace, salt, pepper, dry mustard, nutmeg and allspice. Stir often to keep meat crumbly and separated. Cook, uncovered, until no longer pink, 10 minutes. Then reduce heat to medium. Gently boil, uncovered and stirring occasionally, until most of liquid is absorbed, 50 to 55 minutes.
Meanwhile, chop parsley. Wash and dry lettuce. Once mixture is finished simmering, remove bay leaves. Stir in parsley. Place tourtiere mixture in a bowl and set on a large platter. Arrange lettuce on platter. Let guests spoon mixture into lettuce leaves, top with dollops of sour cream or hoisin or chili sauce or a combination, then roll lettuce around filling. Mixture is great warm or at room temperature. Tourtiere mixture can be made ahead and refrigerated up to 5 days or frozen up to 2 months. Reheat, stirring often, over low heat or in microwave.
Calories 85, Protein 6.4g, Carbohydrates 1.2g, Fat 6g, Fibre 0.3g, Sodium 116mg.
We've taken the traditional French-Canadian tourtiere and turned it from a meat pie into a lighthearted and much healthier cocktail nosh by trading pastry for lettuce wraps. The delicious filling was inspired by associate food editor Jennifer Danter's family recipe, created by her favourite tourtiere makers, Joyce and Patricia Feheley.