Stir Fry & Meat Dishes

• 250 g All Purpose Flour
• 5 g Salt
• 230 g Unsalted Canola Butter (Land O'Lakes brand)
• 200 g Sourdough Starter
• 10 g White Vinegar
• 50 g Iced Water *If needed*

1. Add all purpose flour, salt and sugar to a large mixing bowl and stir together until well combined. Set aside for now.
2. Grate the cold butter into a bowl. If the butter starts to melt or is very soft once grated, place the bowl into the freezer. This will help to firm the butter up and make the next step much easier. I cannot stress enough how important it is for the butter to be COLD.
3. Place the cold, grated butter into the bowl with the flour, salt and sugar and use a spatula, pastry cutter or simply your finger tips to coat the butter in the flour. You want the butter to stay cold, so try to touch it as little as you can.
4. Now, add the sourdough starter or discard and vinegar and bring the mixture into a dry, shaggy dough. It's best just to use your hands to squeeze the pastry dough together. It will be a rough, dry dough.If the dough really isn't coming together at all, add a little iced water until you are able to bring it together.
5. Tip the rough dough out onto the counter, divide the dough into two pieces and bring each piece into a rough ball. Wrap each ball of pastry dough in parchment paper and squash it down into a disc shape. Wrap each disc in cling wrap and place both discs into the fridge.If you prefer to just refrigerate as one ball, that's fine too. You can just divide the pastry into two pieces when you want to roll it out.
6. Leave the dough a minimum of one hour to fully hydrate and become cold. You can leave the dough in the fridge for up to 48 hours before you use it.

• 1 Sourdough Pie Crust (see notes) top and bottom crust
• 600 g Chicken Breast (approx 2 chicken breasts)
• 500 g Milk
• 250 g Chicken Broth (or bone broth or see notes for other alternatives)
• 2 Chicken Stock Cubes
• 4 sprigs Fresh Thyme (2 for poaching liquid + 2 for pie filling)
• 100 g Diced Onion (approx. 1 medium onion)
• 150 g Diced Carrot (approx. 2 medium carrots)
• 80 g Celery (approx. 2 celery sticks)
• 3 cloves Garlic (crushed and sliced)
• 50 g Canola Butter (Land O'Lakes brand)
• 100 g White Wine (or water)
• 100 g Sourdough Starter (or sourdough starter discard)
• 1 teaspoon Pepper (ground)
• 1 teaspoon Salt
• 1 Egg (to egg wash the pie crust)

1. Preheat oven to 390 degrees.
2. For this recipe you'll need to prepare the sourdough pie crust in advance. When you are ready to assemble the chicken pot pie, take the sourdough pie crust out of the fridge.
3. Separate the pastry into two portions, one for the top and one for the bottom.
4. Grab your rolling pin.
5. Roll the first portion out until it's large enough to fit your pie dish.
6. Place the rolled out pastry into the pie dish. Ensure there is a little overhang so you can join the top crust to the bottom crust and then cut any excess off. You do not have to grease the pie dish at all.
7. Fill the pie crust with the cooled pie filling (it's important that the filling isn't hot or it will completely melt the pastry)
8. Fill the pie crust generously as it will sink a bit while cooking.
9. Now roll out the second portion of pastry and place it over the top of the pie, cutting off any excess pastry.
10. Use a fork, or your fingers, to crimp the top and bottom crust together.
11. Cut a small vent in the centre of the pie with a sharp knife.
12. Mix the egg and water together and generously brush the top of the pie all over with the egg wash using a pastry brush.
13. If you haven't already preheated the oven, pop the pie in the fridge while you preheat the oven to 390F.
14. When the oven is preheated, place the pie into the oven at 390F for around 30 minutes. After this time, reduce the temp to 350C and bake for a further 45 minutes or until the crust is golden and filling is bubbling 
15. Once the pie is golden and baked through, take it out of the oven and allow it to sit for around 30 minutes before you serve it.

• 1 yellow onion, chopped
• 2 Tbsp canola oil
• 1 carrot, grated
• 1 cup finely chopped dill pickles
• 3 large red potatoes, cut in 1/2 inch dice
• 32 ounce carton chicken bone broth
• 1/4 cup pickle juice
• 1 Tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1/2 cup fresh dill, chopped
• 1 pound ground hamburger, browned
• 3 cooked brats, grilled and sliced
• 4 strips cooked bacon, crumbled
• 1/2 cup cheddar cheese
• 3/4 cup sour cream
• 3 tablespoons flour
• Salt & pepper, to taste

• Coat the bottom of a heavy pan with canola oil and saute the onion and carrot for about 5 minutes, or until the onion has softened.

• Add the rest of the ingredients, up to but not including the sour cream, and bring to a simmer. Cover and simmer for about 15 minutes, or until the potatoes are tender but not mushy.

• Mix the flour and sour cream together until completely combined, and stir in to the soup. Season to taste with salt and pepper, and cook for a further few minutes.

• Serve garnished with sprigs of dill and thinly sliced pickles.

• CROCK POT METHOD: Put everything in the crock pot up to, but not including the sour cream, etc. Let it cook on low for 4 hours. Stir in the sour cream and flour mixture, and cook for another hour until smooth and slightly thickened.

• Enjoy!

Servings per recipe: Serves 4

INGREDIENTS
1 pound medium shrimp, peeled and deveined

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

1/4 teaspoon ground mustard

2 teaspoons fresh lemon juice

4 teaspoons canola oil

1/2 teaspoon black mustard seeds

6 fresh or 10 frozen curry leaves, torn into pieces

3 tablespoons finely chopped scallion

Salt, to taste


INSTRUCTIONS

1. Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, ground mustard and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.

2. When the shrimp have marinated, combine the oil, mustard seeds and curry leaves in a large wok, frying pan or kadai over medium-high heat. Cook, stirring, until the mustard seeds crackle and the curry leaves brown around the edges, 1 to 2 minutes.

3. Add the shrimp and cook, stirring, 30 seconds, stirring often.

4. Add the scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.

Servings per recipe: 6

INGREDIENTS
* 1 Anjour pear , peeled and diced
* 1/2 tsp. sea salt
* 1 1/2 cups Major Grey’s Chutney
* 1/4 cup dried currants or raisins


INSTRUCTIONS
Preheat oven to 350°.

Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with the chutney and currants or raisins.

This pear chutney topping is the key to giving the Mar-a-Lago Turkey Burger that extra zing. Recipe made by Jeff o’ Neill Source: Oprah.com

Servings per recipe: 6

INGREDIENTS
* 1/4 cup thinly sliced scallions
* 1/2 cup finely chopped celery
* 3 Granny Smith apples , peeled and diced
* 1/8 cup canola oil
* 4 pounds ground turkey breast
* 2 Tbsp. salt
* 2 Tbsp. black pepper
* 2 tsp. Tabasco® chipotle pepper sauce
* 1 lemon , juiced and grated zest
* 1/2 bunch parsley , finely chopped
* 1/4 cup Major Grey’s Chutney , pureed


INGREDIENTS
sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump’s private club in Palm Beach. “I believe [it] may be the best turkey burger in the entire world,” she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant. Recipe by Jeff O’ Neill Source: Oprah.com

Servings per recipe: 4

INGREDIENTS
1 Tbsp. Canola Oil
3 1/2 cups FLAV-R-PAC’s Asian Blend
(includes broccoli, green beans, mushrooms, red pepper strips, and onion strips
1/2 each Zucchini, small, halved lengthwise and cut into 1/2 inch slices
1 1/2 cups Cauliflower, cut into bite-sized pieces
1/2 cup Carrot, thinly bias-sliced
1/2 cup Green pepper, cut into strips
2 tbsp. Ground Flax Seed
1 each Garlic clove, whole, minced
1 tbsp. Ginger, fresh, grated
1/4 cup Chicken Broth
2 tbsp. Soy Sauce
1 tbsp. Vinegar
1 tsp. Cornstarch
1 tsp. Sugar, granulated
1 tbsp. Flax Seed, whole

INSTRUCTIONS
Toast the flax seed by spreading the flax seeds in a small metal pan. Bake at 350 degrees F for 3 to 5 minutes. Stir while toasting. In a large frying pan, add oil and stir fry the vegetables over medium heat for 5 minutes. Place lid over vegetables and cook 2 more minutes to steam slightly. In a small bowl, combine ground flax seed, garlic, ginger, broth, soy sauce, vinegar, and sugar. Pour over vegetables, and cook and stir 1 minute, or until heated through. Sprinkle with 1 tablespoon of toasted flax seed.