Evelyn Chartres Author
Main Dish – Evelyn Chartres

Evelyn Chartres

Author (Nom de Plume)

Main Dish

Braised Lamb Shanks

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A fine recipe that will quickly become a family favourite. Lamb that is braised, then simmered in a red wine sauce for hours until the meat is ready to fall off the bone. Serve atop mashed potatoes with some fresh bread to turn this dish into a feast.

Ingredients

  • ¼ cup (60 ml) of sifted flour
  • 1 teaspoon (5 ml) of salt
  • 1 tablespoon (15 ml) of pepper
  • 4 lamb shanks, approximately 2-3 pounds (1 to 1.5 kg)
  • ¼ cup (60 ml) of cooking oil
  • 1 cup (240 ml) of coarsely chopped onions
  • 6 cloves (10-15 ml) of coarsely chopped garlic
  • 1 large chopped carrot
  • 2 large chopped parsnips
  • 1½ cups (360 ml) of red wine
  • 2 cups (480 ml) of beef stock
  • 5½ fluid ounces (150 ml) of tomato paste
  • 1 teaspoon (5 ml) of herbes de provence
  • 2 teaspoons (10 ml) of thyme

Instructions

  1. In a large skillet on medium heat, add oil.
  2. In a large resealable bag, add flour, salt, and pepper. Add in one shank at a time, shake to coat.
  3. Sear lamb shanks, 1 or 2 at a time. Remove from heat and set aside once the meat has ceased. Set aside.
  4. In an oiled 4 quart (1 l) pot on medium heat, add carrots and parsnips. Simmer for 2-3 minutes.
  5. Add garlic, onions, and remaining contents of the resealable bag. Stir and simmer until the onions are coated and transparent.
  6. Add the wine. Deglaze the pan by scraping up the browned bits .
  7. Add beef stock and tomato paste. Stir until you have a consistent finish and bring to a boil.
  8. Add lamb shanks to the pot. Stir and reduce heat to a simmer.
  9. Simmer covered for 3-4 hours. When the meat is tender and falls off the bone, remove from heat.
  10. Serve over mashed potatoes or buttered noodles.

Butter Chicken

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Don’t let the ingredients list deter you. This dish is quick and easy to prepare. It makes for a flavourful and spicy chicken dish that is sure to leave a smile on your face.

Ingredients

  • 2 tablespoons (30 ml) of curry
  • 4 teaspoons (20 ml) of cumin
  • 1 teaspoon (5 ml) of coriander
  • 1 teaspoon (5 ml) of cardamom
  • ⅔ teaspoon (3.34 ml) of cinnamon
  • ⅓ teaspoon (1.67 ml) of cloves
  • ⅓ teaspoon (1.67 ml) of nutmeg
  • 2 teaspoons (10 ml ) of pepper (divided)
  • 1 teaspoon (5 ml) of salt
  • 1½  pounds (675 g) of boneless and skinless chicken thighs
  • ¼ cup (60 ml) of butter
  • ½ cup (60 ml) of finely chopped onions
  • 2 cloves (5-10 g) of pressed garlic
  • 14 fluid ounces (398 ml) of coconut milk
  • 5.5 fluid ounces (160 ml) of tomato paste
  • 1 tablespoon (15 ml) of honey (optional)

Preparation

  1. In a small bowl, mix spices (from curry to nutmeg), including 1 teaspoon (5 ml) of pepper. Set aside.
  2. Salt and pepper chicken. On medium-high heat over a well-oiled pan, fry chicken until outside is seared. Remove from heat and set aside.
  3. Melt butter in a 3 quart (2.8L) saucepan over medium heat.
  4. Add onions and garlic to the pan. Sauté until the onions are transparent.
  5. Add bowl of spices, and stir until the contents take on the consistency of paste.
  6. Add coconut milk, and tomato paste. Mix until you have a consistent finish and bring to a boil.
  7. Add chicken and bring to a simmer on low. Simmer for about an hour, or until the chicken begins to break apart.
  8. If the dish is too spicy, add a bit of honey to temper the spice.
  9. Serve with brown Basmati rice and vegetable of choice.

Italian Sausage, Broccoli and Pesto

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Italian sausage, broccoli, mixed with a homemade pesto. This recipe can be further enhanced by making your own pasta to go along with it. This is a dish that keeps well, tastes great, and is ready-to-serve!

Ingredients

  • 12 ounces (360 ml) of linguine
  • 1 pound (450 g) of linked Italian sausage
  • ½ cup (120 ml) of packed basil leaves or ¼ cup (60 ml) of dry basil
  • ¼ cup (60 ml) of walnut pieces
  • 2 cloves (5-10 g) of pressed garlic
  • ¼ cup (60 ml) of grated Parmesan
  • ⅓ cup (80 ml) of olive oil
  • 2 cups (480 ml) of cooked broccoli florets

Preparation

  1. Cook pasta according to package directions, rinse, drain, and set aside.
  2. Grill sausage, preferably on an outdoor grill, until cooked. When done, slice into ¼ inch (0.6 cm) pieces, and set aside.
  3. Toast the walnut pieces in the oven until they begin to brown.
  4. Combine basil, walnuts, garlic, Parmesan, and olive oil in a food processor. Blend until you have consistent finish.
  5. Combine pasta, sausage, broccoli and pesto into a large bowl. Ready to serve.

Spinach and Blue Cheese Turkey Roll

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An interesting dish that includes a spinach and blue cheese mix, which is rolled into a turkey breast. It is then roasted, and served to make up one tasty main course!

Ingredients

  • 1 pound (540 g) of boneless, skinless turkey breast
  • 5 ounces (150 g) of thawed chopped spinach (drained)
  • 1 ounce (30 g) of creamy blue cheese
  • 1 ounce (30 g) of cream cheese
  • ¼ cup (60 ml) of finely chopped onions
  • 2 cloves (5-10 mg) of pressed garlic
  • 2 teaspoons (10 ml) of Dijon mustard
  • 2 teaspoons (10 ml) of Basil
  • 1 teaspoon (5 ml) of Oregano
  • 1 tablespoon (15 ml) of olive oil
  • 1 teaspoon (5 ml) of Paprika
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of pepper

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Rinse and pat dry turkey breast. Filet the hump of the breast to flatten.
  3. Place breast between two sheets of wax paper, and pound breast with flat side of a mallet until meat is about 1 inch (2.5 cm) thick.
  4. In a small bowl, combine spinach, blue cheese, cream cheese, onions, garlic, mustard, basil, and oregano. Mix well.
  5. Coat breast with the spinach mix. Roll and tie together using butcher string.
  6. Coat outside in olive oil, then spread paprika, Italian seasoning, and pepper.
  7. Add water to the roasting pan, place atop a grill and place in the oven.
  8. Roast in the oven for about 60 to 90 minutes until the meat is no longer pink in the middle.
  9. Let stand for 10 minutes before slicing. Cut into slices and serve.

Chicken Tetrazzini with Roasted Red Peppers

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A straight-forward recipe that combines noodles, chicken, mushrooms, cream, sherry, and red peppers to create a ready-to-serve dish. This cream based dish is sure to be a crowd pleaser!

Ingredients

  • 6 ounces (180 g) of egg noodles
  • 1 pound (450 g) of chicken breast
  • 3 tablespoons of butter
  • 10 fluid ounces (285 ml) of canned sliced mushrooms
  • ½ teaspoon (2.5 ml) of cumin
  • 2 cloves (5-10 mg) of garlic pressed (Optional)
  • ¼ cup (60 ml) of flour
  • 1 cup (240 ml) of chicken broth
  • 1 cup (240 ml) of heavy cream
  • 2 tablespoons (30 ml) of dry sherry
  • ¼ cup (60 ml) of fine chopped roasted red peppers
  • 1 teaspoon (5 ml) of Italian seasoning
  • ½ cup (120 ml) of grated Parmesan (Optional)

Preparation

  1. Cook pasta according to package directions, rinse, drain, and set aside.
  2. Grill and spice chicken according to preference. Cut into cubes, and set aside.
  3. Melt butter in a large saucepan (1.4 quarts or 1.3 litres) over medium heat.
  4. Add mushrooms and cumin then sauté until browned.
  5. (Optional) Add garlic and sauté for about a minute.
  6. Stir in flour; whisk until smooth.
  7. Add broth and bring to a boil.
  8. Blend in cream and sherry. Allow sauce to thicken.
  9. Add red pepper, chicken, and Italian seasoning. Allow peppers to warm up.
  10. In a large bowl, mix pasta with sauce. Ready-to-serve.
  11. (Optional) Sprinkle with Parmesan for a burst of flavour.
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