Evelyn Chartres Author
Main Dishes

Crying Lamb

Featured - Crying LambCrying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meals distinctive flavour.

This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.

Ingredients

  • 10 ounces (285 g) of potatoes cut into small cubes
  • 8 ounces (225 g) of parsnips or carrots cut into small slices
  • ⅓ cup (80 ml) of finely chopped onions
  • ⅓ cup (80 ml) of sliced red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of olive oil
  • 2 pounds (900 mg) of lamb shanks
  • 1 tablespoon (15 ml) of thyme
  • 1 tablespoon (15 ml) of dill
  • 4 tablespoons (15 ml) of lemon juice (divided)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large bag or sealable container, mix all ingredients up to and including the olive oil.  Mix until contents are evenly coated before placing them in an oiled stoneware container.
  3. Cook in the oven for 30 minutes to soften potatoes and parsnips.
  4. Remove from oven and stir contents.
  5. Mix thyme, dill and lemon juice into a small container. Cover lamb shanks in mixture and set aside.
  6. Using an oiled skillet sear the lamb shanks on every side for a minute or so.
  7. Top stoneware with a grill and place the lamb shanks overtop to make sure that any drippings will pour onto the vegetables.
  8. Return to the oven and cook for about an hour until the internal temperature has reached 160°F (71°C) for medium or 170°F (77°C) for well-done.
  9. Remove from oven, let stand for 5-10 minutes.
  10. Meal is ready-to-serve.

Brochettes de Crevettes Mariné à Vinaigrette Italienne

A shrimp marinade made with a homemade Italian vinaigrette. Ingredients are readily available, easy to assemble and the flavour will blow you away!

Ingredients

  • 1 teaspoon (5 ml) of salt
  • 2 teaspoons (10 ml) of Dijon mustard
  • 1 tablespoon (15 ml) of brown sugar
  • ¼ cup (60 ml) of balsamic vinegar
  • ½ cup (120 ml) of olive oil
  • 1 clove (5-10 g) of garlic (pressed)
  • ¼ teaspoon (1.25 ml) of herbes de Provence
  • 1 pound (450 g) of shelled shrimp

Instructions

  1. In a sealable bag place all ingredients and shake until you have a consistent mixture.
  2. Refrigerate for at least four hours (preferably overnight) to marinate the shrimp.
  3. Soak the skewers in water for an hour to prevent burning while over the grill.
  4. Arrange the shrimp on the skewers, set aside some of the vinaigrette.
  5. Grill over a barbecue and baste occasionally with vinaigrette. Meat is ready once it has a consistent pink colouring.
  6. Pull from grill, ready to serve.

Fondue au Fromage

A cheese fondue is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.

Be careful not let the cheese come to a boil, that will cause the fondue to curdle. If your cheese fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.

Ingredients

  • 1½ cups (355 ml) of dry white wine
  • ¾ pound (350 ml) of shredded old cheddar cheese
  • ¼ pound (115 ml) of shredded mozzarella
  • ¼ pound (115 ml) of shredded havarti
  • 2 cloves (10-15 g) of garlic minced
  • 1 teaspoon (5 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of cornstarch
  • ¼ cup (60 ml) of cognac (optional)
  • 1 French bread baguette

Instructions

  1. Cut baguette into ¼ inch (0.6 cm) slices and set aside.
  2. In a heavy pot add wine, cheese and garlic. Mix and melt contents under low to medium-low heat, careful to never bring cheese to a boil.
  3. Stir occasionally, until you have a consistent finish.
  4. Add nutmeg, pepper and cognac, continue to stir. Add cornstarch as necessary to thicken the sauce.
  5. When ready transfer to the fondue pot, maintain heat and serve.

Ginger, Peanut, and Pork Tenderloin

A tasty way to marinate pork tenderloin using ginger, peanut butter, soy sauce and various spices. This dish is typically, cut into tender bite-sized pieces and is a family favourite!

This recipe can be prepared ahead of time and frozen. I use this when going camping for the week, since it can be used as cold packs as it thaws and allows me to get supper done on the first day without much effort.

Ingredients

  • 3 tablespoons (45 ml)  of soy sauce
  • 1 tablespoon (15 ml) of honey
  • 1 tablespoon (15 ml) of peanut butter
  • 2 teaspoons (10 ml) of hot sauce
  • 1 teaspoon (5 ml) of curry powder
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of ground ginger
  • 1 clove (5-10 g) of garlic
  • 1 pound (450 g) of pork tenderloin

Instructions

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air then seal the bag.
  3. Place in the fridge for at least two (2) hours or preferably overnight.  Mix contents occasionally.
  4. Grill pork tenderloin until meat is cooked throughout.  Occasionally baste with marinade to enhance flavour.
  5. Cut up tenderloin into bite-sized pieces. Ready to serve.

Cognac and Molasses Marinade

A tasty marinade using molasses, cognac and balsamic vinegar This dish is typically grilled then cut up into tender bite-sized pieces.

This recipe can also be frozen prior to cooking and later pulled out for use, so you don’t need to carry all of the individual ingredients. An excellent option when spending the weekend at a cabin; freeze and it’s ready to cook once thawed.

Ingredients

  • ¼ cup (60 ml) of molasses
  • ¼ cup (60 ml) of  cognac
  • 2 tablespoons (30 ml) of balsamic vinegar
  • 1 pound (450 g) of chicken breasts

Instructions

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air before sealing bag.
  3. Place in the fridge for at least three (3) hours or preferably overnight.  Mix contents of bag occasionally.
  4. Grill chicken until meat is cooked throughout.  Baste with remaining marinade to enhance flavour.
  5. Cut up chicken breasts into bite-sized pieces. Ready to serve.