Cosy up Après-Ski Canadian Style

We had been planning the Canadian Après Ski segment on Sunday Brunch including all the recipes, set design and even my outfit but we could have never planned the SNOW! Yes, it snowed in London, England and it was perfectly beautiful to go with with your Ski themed show. Here are my favourite recipes from home including a sweet potato Christmas poutine, no bake Nanimo bars, a spiced broth fondue with venison and a classic French Canadian tourtière.  Whether you’ve just finished a day on the slopes of Whistler, Banff or Tremblant or looking for something to warm you up for the Christmas season, give these recipes a try. x Adria

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Sweet Potato Christmas Poutine (gf, df)

Serves 2

Sweet potato, 1000g
Rapeseed oil, 4 tbsp (other oils can be used, but won’t be as crispy)
Chickpea flour, 2 tbsp (or cornstarch)
Paprika, 1 tsp
Sea salt and black pepper to taste

Olive oil, 1 tbsp
Onion 300g, chopped
Carrot 150g, chopped
Celery 150g, chopped
Garlic 4 cloves, crushed
Vegetable broth, 500ml
Tahini, 4 tbsp

Olive oil, 1 tbsp
Turkey steaks, 200g
Sea salt and black pepper to taste

CRANBERRY SAUCE
100ml orange juice
250g pack fresh or frozen cranberry
75ml maple syrup

Goat cheese, 100g
Spring onion, 1 stalk, sliced

mapleandco poutine

  1. PH oven to 220C. Peel and cut fries into 1cm wide strips. Soak in water for 1 hour to release starch, then drain and pat dry. Mix flour and paprika. Toss fries with olive oil then with flour mix (or buy frozen prepared fries to skip these steps). Bake on parchment lined pan for 15 mins then turn over for another 15 mins. Do not overcrowd pan. When ready, season with salt and pepper.
  2. To make turkey gravy, heat olive oil and brown vegetables on high heat for 8-10 mins until golden and push to side for pan. Using same pan, add oil and sear turkey steaks on each side for 2 mins. Bake vegetables and turkey for 7-10 minutes in oven until cooked through.
  3. Remove turkey steaks to rest and add vegetable broth to vegetables. Simmer on low heat for 20 mins with tahini. Add any steak juice to broth and when ready, pass and strain vegetables reserving stock. Shred turkey and season with salt and pepper.
  4. To make the cranberry sauce, cook berries and juice for 8-10 mins and then add maple syrup. Reduce until desired consistency (or buy pre-made sauce).
  5. Grate cheese and set aside.
  6. To serve, stack fries, then add turkey, gravy, and cheese. Bake in oven for 5 mins until cheese is melted. Garnish with cranberry sauce and spring onions.

Broth Fondue (gf, df)

Serves 4

Olive oil, 1 tbsp
Ginger, sliced, 5cm
Cinnamon stick, 2
Star anise, 10
Garlic cloves, 4
Sea salt, 1/2 tsp
Bay leaf, 1
Beef stock or bone broth, 1.5L

Olive oil, 1 tbsp
Venison loin, 750g
Juniper berries, 30g
Sea salt, 1/2 tsp
Black pepper, 1/4 tsp

Mix of baby vegetables, 1000g, corn, carrots, bak choy, courgette, into bite sizes

For dipping Sauce:
Soya sauce, 4 tbsp
Ginger, grated, 1 tsp
Chili sauce, to taste
Spring onion

mapleandco broth fondue

  1. Heat olive oil in large pot with ginger, spices and salt. Cook for 2 mins stirring until fragrant. Add stock. Simmer on low with lid on for 1 hour. When ready, strain.
  2. Crush juniper berries in mortar pestle or spice grinder. Mix with salt and pepper. Roll venison loin in juniper mix. Heat pan with olive oil, seal each side of venison for 3 mins. Rest venison for 10 mins. Then thinly slice.
  3. Wash and slice vegetables into bite sizes.
  4. To serve, bring strained broth to a boil then pour into fonude pot. With fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness. Enjoy with dipping sauce.

Veggie Tourtière (df, ve)

Serves 4

For the crust:
Flour, 640g
Sea salt, ½ tsp
Olive oil, 160g
Water, 180g

For the filling:
Walnuts, toasted, 150g
Mushrooms, 300g
Chickpeas, 1 tin, drained, 400g
Olive oil, 2 tbsp
Celery, diced, 100g
Leek, sliced, 175g
Carrot, diced, 150g
Sweet potato, diced, 150g
Thyme, 1 tbsp leaves only
Vegetable stock, 250 ml
Soy sauce, 2 tbsp

1 tsp allspice
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1 tsp pepper (to taste)
1 tbsp chickpea flour (optional)

mapleandco tourtiere

For the crust

  1. Mix the flour and salt in a large bowl.
  2. Add oil and very gently rub the flour and oil mixture between your hands until a sand texture is formed. Be very careful not to overwork.
  3. Add the water and press dough into rough ball shape but don’t knead the dough. Once a solid shape is formed, wrap ball in cling film and refrigerate for 15 minutes.
  4. Unwrap dough and divide into equal 2 portions. For the first portion, place onto parchment and lay a second parchment on top to roll. Roll with a pin into a circle about the width plus depth of the pan. Lay the pastry in a pan that is about 23 cm diameter x 3.5 cm deep and trim excess pastry with a small knife. Prepare the second half of dough by rolling between parchment again into a circle about the width of the pan. Cut out shapes and bake in a tray alongside pie. Rest pastry in fridge to keep cold.

For the filling

  1. Wash and chop the mushrooms and add to a food processor with the drained chickpeas into a coarse but even mix (be careful not to puree into a liquid).
  2. In a large pan over medium-high heat add the oil and leek and cook for 3-4. Add sweet potato, celery and carrot, stirring occasionally, until the vegetables are brown about 10 mins. Add the mushroom and chickpea mix, vegetable stock, soy sauce, spices and thyme and cook until thickened – about 10 mins. Add flour if needed to thicken. Add salt and pepper to taste.
  3. PH oven to 180C. Fill your pie with filling and carefully place top pastry using a rolling pin to transfer. Press thyme leaves into pastry. Bake pie and pastry shapes on tray for 20 mins then turn pie and bake for another 20 mins (pastry shapes should be golden and cooked after first 20 mins). To get golden colour, cook pie under high top grill setting for 2-3 mins (watch carefully not to burn pie).
  4. Plate by putting shapes back into pie.

No Bake Nanimo Bars (gf, df, ve)

Makes 12 squares

For the crumb base:
200g walnuts
200g ground almonds (almond flour)
50g medjool dates, pitted
2 tbsp linseeds, freshly ground
5 tbsp raw cacao powder
¼ tsp pink Himalayan salt
2 tbsp maple syrup
6 tbsp water

For the middle:
480 ml organic coconut cream
1 tbsp maple syrup
1 tsp vanilla extract
2 tbsp agar flakes
50g desiccated coconut, toasted

For the chocolate topping:
150g raw 70% chocolate, finely chopped
2 tbsp coconut oil, melted
2 tbsp dark maple syrup
1 tbsp cacao nibs
1 tsp sea salt flakes
2 tbsp chopped dried cranberries

mapleandco nanimo

  1. Process the walnuts in a food processor until a fine crumb. Add the ground almonds and maple syrup and blend until incorporated. Add the water so that the crumbs come together and blitz further.
  2. Press the crumb mixture into an 20×20 cm square tin. Refrigerate while you make the middle layer.
  3. Pour the coconut cream into a medium saucepan. Stir in the maple syrup and vanilla until combined. Sprinkle the Agar flakes on top but do NOT stir. Let sit for 5 mins.
  4. Over low heat, let the coconut cream mixture come to a boil but do NOT stir. Once lightly boiling, let simmer for 5 more minutes while stirring occasionally, or until the Agar flakes have dissolved. Take off the heat and let sit for an additional 5 mins. Then, add in the desiccated coconut and stir to combine.
  5. Take the tin out of the refrigerator and pour the coconut cream mixture over the crumb base. Chill immediately for approx 30 mins or until set.
  6. To make the chocolate topping, warm a Bain Marie over low heat, ensuring the bottom of the top bowl does not touch the simmering water below it. Add the chopped chocolate and melted coconut oil into the top bowl and stir with a spatula until completely melted. Take off the heat and stir in the maple syrup. Pour over the set coconut cream mixture and spread into an even layer. Top with the sea salt flakes, cacao nibs and cranberries. Refrigerate for 30 minutes or until set.
  7. Serve by cutting into 12 squares.