detour | SMART


Need an idea for those turkey leftovers? T


he holidays have come and gone bringing you many more happy memories, ultimately of gorging too much food on that very festive of days. Napping


on the couch with added tryptophan from the turkey to help you relax while your stomach digests, you come sud- denly to realize another year has passed. Te remnants of this marve-


Foodies Ian Leatt


lous meal are left in casserole pots, or wrapped in foil for sandwiches later. As a Brit, the question I used to ask was, does it always have to be a salad, with leftovers? Do we always have to have the vegetables served up as bubble and squeak from a frying pan? Not that there is anything wrong with these: being British, I grew up with them. But why not think a little


outside the box? We can make so many other wonderful crea- tions. Like you I watch the TV chefs conjure up such crea-


tions as tossed brown meat turkey salads, or leftover Christmas pudding drops. All very cool and not that time consuming. Still I admit that as a Brit I’m a sucker at such moments


for something more homey – above all, a hearty meat pie. Te opportunity is there: the ingredients are cooked and ready; all we need to do is add a little pastry and voila…


Filling Turkey leftovers picked from the carcass, chopped 4 sticks of celery chopped 1 large Spanish onion chopped 2 carrots peeled and chopped Leftover vegetables, (whatever they may be) 2 cans cream of chicken soup 1 can of beer (your choice) 2 tablespoons olive oil 1 teaspoon oregano A pinch of both salt and pepper (to taste)


Place a large pot on the stove, bringing to a medium


heat with the olive oil. When hot add the onions, carrots and celery. Cook for five minutes while stirring, so as not to burn. Add the wine and beer, allow the liquid to reduce for a couple of minutes, then add the leftover vegetables. Season with a little salt and pepper, and add the oregano. When the vegetables are heated throughout add the


leftover turkey and two cans of cream of chicken soup. Heat through, then remove from heat, allowing the mix- ture to cool somewhat.


Pie!


Pastry 355 grams of all-purpose flour 115 g butter (room temperature) 115 g lard (room temperature) 1 1/2 Cups of Water Pinch of salt


To make the pastry Combine the flour and salt in a large bowl, mixing to-


gether thoroughly. Add the room temperature butter and lard and blend together, using your fingers. Mix well until the mixed ingredients look and feel like bread crumbs. Add half the water to the mixture, kneed together. Pinch


the dough with your fingers; if it is too dry, add up to 30 ml (two tablespoons) of ice water until the dough blends together. Turn the dough out onto a cool work surface. Form the


dough into two disks, then wrap each disk in plastic wrap and place in the refrigerator for at least 1½ hours (24 hours maximum). Combine turkey mixture and pastry. Pre-heat your oven to 350 F and place the oven rack at the lowest level.


Remove one dough disk from the refrigerator and allow


it to come to room temperature (5 minutes), then roll the disk to approximately 6 cm larger than the pie tin, with a thickness of 3 mm. Work as quickly as you can, sprinkling a little bit of flour onto the surface and the top of the dough to prevent it from sticking. If the dough becomes too sticky or pliant, put it back in the fridge for 10 minutes. Working still with the pasty, ease it down into the pie tin


and press lightly. Tere should be excess pastry hanging over the rim of the tin. Using a serving spoon, fill your pie tin with the now-


cooled filling to the desired level. Roll out a small cut of pastry, enough to cover the pie. Seal the pie by crimping the edges. Ten run a sharp knife around the plate gently cutting off any excess pastry. Brush the top of the pie with beaten egg. Place the pie on


the bottom shelf of the oven and bake for 45 to 55 minutes. Keep a sharp eye on the pie after 35 minutes to ensure you do not over- cook the crust. When baked, the pie should be golden brown. Serve with vegetables of your choice and thick gravy.


Enjoy! Ian Leatt is general manager of Pegasus Publications Inc.


‘Life is a Highway’ sign unveiled near Lynn Lake Tom Cochrane honoured with Highway Designation from Thompson to Lynn Lake


‘L


ife Is A Highway’ road signs were unveiled last month honouring the Lynn Lake-born singer Tom Cochrane along a 322-kilometre section of PR 391


connecting Lynn Lake and Tompson, Growth, Enterprise and Trade Minister Blaine Pedersen announced. “We celebrated the internationally known Life Is A High-


waysinger-songwriter with a ceremony and performance at the Legislative Building in October, and this weekend near Lynn Lake and Tompson we officially unveiled the installed road signs,” said Pedersen. “Tese signs will be a lasting tribute to the accomplishments of a Manitoba musician and his home town.” Te events are in recognition of the 25th anniversary of


the album Mad Mad World, the second solo studio album by Cochrane, originally released in 1991. Life Is A High- way appeared on the album and it reached number one in Canada and number six on the Billboard Hot 100 in the United States. “Excited to get back to Lynn Lake and honoured to unveil


the road sign, play some songs and visit the town I was born in,” said Cochrane. “I have always been proud of my Lynn Lake heritage. Te pioneering independent spirit of Lynn and towns like it in the North help define the spirit of our country profoundly – as resilient and self-reliant as people are, they pull together and support each other as well.” Cochrane is on a national tour which included a concert


in Lynn Lake following the sign unveiling. “We are pleased to welcome Minister Pedersen and Tom


Cochrane to Lynn Lake,” said Deputy Mayor Pat MacDon- ald, Town of Lynn Lake. “I want to thank the minister and the Manitoba government for their continued support of the town and of northern Manitoba. Te Town of Lynn Lake looks forward to working with Minister Pederson in his new portfolio and wishes him every success as the government works toward sustainable growth and prosperity for all of Manitoba.” Lynn Lake is a vibrant community serving northwestern


In recognition of Tom Cochrane's musical accomplishments, route PR 391 from Thompson to Lynn Lake now has "Life is a Highway" road signs along it. Photo by Dustin Rabin.


October 2017 www.smartbizwpg.com


Manitoba and is the northern-most town reachable by all- weather highway in the province.


Smart Biz 15


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