The traditional savory Québec classic, Tourtière works so well with another Québec classic – poutine! It’s a food truck favorite each time it’s featured on our menu.
While tourtierè is traditionally served as a meat pie, Wickedly Sinful serves Tourtière Poutine over hand cut fries, cheese curds and poutine gravy, garnished with purple pickled cabbage, whole grain mustard aioli, chopped parsley and pastry crumbs. The following recipe serves as the topping for our poutine, however it can be used to make a traditional tourtierè meat pie as well.
Refrigerator Purple Cabbage Pickle
Whole Grain Mustard Aioli
Place the shredded purple cabbage in a large glass bowl and sprinkle with salt. Cover and refrigerate for 2-3 hours. Next, place the shredded cabbage in a large colander to rinse away the salt and let it drain.
In a large pot on high-heat, bring the white vinegar, rice vinegar and water to a boil. Reduce to medium-heat and add sugar, salt, bay leaves, mustard seed and buckwheat honey. Stir this mixture with a wooden spoon until the sugar has dissolved.
Add the shredded purple cabbage to the pickling mixture and carefully stir to coat the cabbage. Remove from heat and cover. Let this mixture cool for 1 hour before transferring to a glass bowl with a lid and place it in the refrigerator to chill for 3-4 hours or overnight. The cabbage will keep for up to one week in the fridge.
In a small bowl, combine the dry ingredients – sea salt, celery salt, black and white pepper, savory, cloves, allspice, cinnamon, thyme, mustard powder, cayenne powder and ground sage. Mix well and set aside.
Heat a large fry pan over medium heat and add diced potato, carrot, butter and olive oil. Sauté for 7-8 minutes and then add diced onion and continue cooking until the onion becomes translucent. Transfer this vegetable mixture to a small bowl.
Return the fry pan to the stove top over a medium-high heat. Add 1 lb of ground pork and cook for 5-7 minutes. Using a heat resistant plastic or wooden spatula, stir and break the meat into smaller pieces. Reduce heat to medium and continue cooking the ground pork for another 5 minutes until the pork is no longer pink.
Reduce heat to low and add the cooked vegetable mixture to the pork in the fry pan. Add the tourtière seasoning blend along with the whole grain mustard and cracked black pepper. Mix well. Add a pinch of sea salt to adjust the taste if desired.
In a large bowl, combine mayonnaise, whole grain mustard, mustard oil, lime juice and mix well. Add a pinch of sea salt and a fresh crack of black pepper to adjust the taste if desired. Store in a glass container with a tight fitting lid. Will keep for up to one week in the fridge.
To serve Wickedly Sinful style, top hand cut fries with white cheese curds, poutine gravy, cooked tourtierè mixture, pickled cabbage, dollop of whole grain mustard aioli, pastry crumbs and chopped parsley.