Spinach and Feta Phyllo Triangles

Ingredients: Spinach and Feta Filling (spinach, feta (pasteurized milk, nonfat milk, salt, cheese culture, enzymes, calcium chloride), onions, garlic, Spice, black pepper), Phyllo pastry (wheat flour, water, canola oil, corn starch, dextrose, salt, l-cysteine, potassium sorbate), Unsalted butter (cream, contains milk)

Contains: Milk, Wheat

Thai Spring Rolls  

Ingredients: Thai Spring Roll Filling (ground pork, rice vermicelli noodles (pea starch, green mung bean starch, water), scallions, peanuts, Sugars (sugar), garlic, sea salt, black pepper), Spring roll pastry (wheat flour, water, coconut oil, salt), Egg

Contains: Egg, Wheat, Peanuts

Thai Sweet and Sour Sauce 

Sugar, White vinegar, Sweet red pepper, Carrot, Sea

Thai Chicken Satay  GF

Chicken, Marinade (coconut milk estract 60%, water), red curry paste (dried red chilies 21%, garlic, lemongrass, shallot, salt, galangal, kaffir lime peel, spices (coriander seeds, cumin powder)), garlic, cilantro, black pepper)

Thai Coconut Curry Sauce  GF

35% Cream (cream, milk, skim milk powder, carrageenan, mono and diglycerides,cellulose gum, polysorbate 80, sodium citrate), Coconut milk (coconut extract 60%, water) Red curry paste (dried chilies 21%, garlic, lemongrass, shallot, salt, galangal, kaffir lime peel, spices (corriander seeds, cumin powder)), Water, Potato starch, garlic, Cilantro            

Contains: Milk

Chicken Anticucho

Free Range Organic Chicken, Anticucho Marinade, (Aji panca pepper, vinegar, garlic, black pepper, salt, cumin, sodium benzoate as preservative ) 

Anticucho Grilling Sauce

Panca pepper paste (panca pepper, salt, citric acid and sodium benzoate as preservative), Red wine vinegar, White vinegar, Rocoto pepper paste (rocoto pepper, citric acid and sodium benzoate as preservative), Dark Beer, Soy sauce (water, soybeans, wheat flour, salt, sugar, ethyl alcohol, citric acid, caramel colour, disodium inosinate and disodium guanylate), Garlic, Sea salt, Cumin, Oregano, Black pepper  

Contains Soy 

Simplify Your Holiday Cooking With One Of Our Delicious Turkey Dinner Kits

The easiest, most delicious Thanksgiving dinner you've ever served!

We've semi-deboned a turkey, separated the legs, breasts and wings, cooked them sous vide at their optimal temperatures to ensure a perfectly moist turkey! 

Then we made a delicious Fig-Port Bread and Sausage Stuffing, a rich flavourful gravy and a delightful cranberry Cognac Sauce with just a hint of orange.

Whole Turkey Dinner Kit $180.00 ($15.00/person)                                             (feeds approximately 8-12 people)  

• 1 12-14lb Yorkshire Valley Farms semi-deboned and                                       sous vide cooked (2 leg pouches, 2 breast pouches, 1 wing pouch)
• Traditional Fig-Port Bread and Sausage Stuffing             2x500g 
• Rich Classic Turkey Gravy                                                    2x500g    
• Cranberry - Cognac Sauce                                                  2x150g 

Half Turkey Dinner Kit $100.00 ($16.70/person)                                                 (feeds approximately 4-6 people)

• 1/2 12-14lb  Yorkshire Valley Farms, semi-deboned and                                        sous vide cooked (1 leg pouch, 1 breast pouch, 1 wing pouch)      
• Traditional Fig-Port Bread and Sausage Stuffing              1x500g 
• Rich Classic Turkey Gravy                                                    1x500g   
• Cranberry - Cognac Sauce                                                   1x150g

 Want us to do it all? 

Whole Turkey Dinner Kit with all the Trimmings $310.00  ($25.80/person)              (feeds approximately 8-12 people)  

• 1 12-14lb  Yorkshire Valley Farms Turkey, semi-deboned                                  and sous vide cooked (2 leg pouches, 2 breast pouches, 1 wing pouch)
• Traditional Fig-Port Bread and Sausage Stuffing           2x500g 
• Rich Classic Turkey Gravy                                                  2x500g 
• Cranberry - Cognac Sauce                                                2x150 g  
• Roasted Garlic Smashed Potatoes                                    2x600g 
• Maple Roasted Celebration Squash                                 2x600g 
• Roasted Carrots and Parsnips                                           2x600g 
• Braised Red Cabbage and Apples                                   2x600g 

Half  Turkey Dinner Kit with all the Trimmings $165.00  ($27.50/person)                (feeds approximately 4-6 people)  

• 1 12-14lb  Yorkshire Valley Farms Turkey, semi-deboned                                and sous vide cooked (1 leg pouch, 1 breast pouch, 1 wing pouch)
• Traditional Fig-Port Bread and Sausage Stuffing                 1x500g 
• Rich Classic Turkey Gravy                                                        1x500g  
• Cranberry -  Cognac Sauce                                                      150 g
• Roasted Garlic Smashed Potatoes                                          1x600g
• Maple Roasted Celebration Squash                                       1x600g 
• Roasted Carrots and Parsnips                                                 1x600g 
• Braised Red Cabbage and Apples                                          1x600g 

Looking to finish with a WOW?!

Check out our Dessert Collection!

Heating Instructions

 A holiday Turkey dinner....simplified! We've stuffed one of our boneless turkey breasts with a Winter Fruit Stuffing; apricots, apples, figs, dried plums and cranberries. We then gently cook it sous vide and the end result is an incredibly moist and flavourful turkey breast! We serve this with our Rich Turkey Gravy and Cranberry-Cognac Sauce. So simple...so delicious!

• Winter Fruit Stuffed Turkey Breast   1 x 500 g 
• Rich Classic Turkey Gravy                 1 x 500 g  
• Cranberry -  Cognac Sauce               1 x 150 g
• Roasted Garlic Smashed Potatoes    1 x 600 g
• Roasted Vegetable Medley               1 x 600 g 

Heating Instructions

The perfect special occasion treat, and the easiest Prime Rib Roast dinner you will ever prepare! (and maybe the most delicious!) We rub a 1 kg Bar Five Farms Boneless Prime Rib Roast with sea salt and black pepper and sear it to lock in juices and flavour, then slowly cook it sous vide to a perfect medium-rare. We serve this with a made-in-house 5-peppercorn Brandy Demi-Glace sauce, our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley that includes; carrots, butternut squash, onions, parsnips and turnips. And for the holidays, we've made delicious goat cheese popovers to serve with the roast.       Serves 4 - 6 people.

Kit includes

• 1-1kg Boneless Prime Rib Roast
• 1 - 250g Five Peppercorn-Brandy Demi-glace  
• 1 - 600g Roasted Garlic Smashed Potatoes
• 1 - 600g Roasted Vegetable Medley
• 6 Yorkshire Pudding

Heating Instructions

Our plump boneless skinless chicken breast is stuffed with a classic bread stuffing spiked with chunks of local apples and cranberries. Lots of fresh herbs too! We complete this Holiday meal with our Wild Rice Pilaf , Roasted Vegetable Medley, Rich Classic Gravy and Cranberry-Cognac Sauce!

 Heating Instructions

A refreshing change for Christmas dinner!

Our delicious, melt-in-your-mouth confit duck leg with crazy crispy skin, served with Roasted Garlic Smashed Potatoes, Roasted Vegetable Medley, Fig-Port Bread and Sausage Stuffing, Rich Classic Gravy and our Cranberry-Cognac Sauce. A perfect dinner for the holiday season.

Heating Instructions

Get ready for a holiday party in your mouth! This Grass Fed, Buschbeck Farms 4-Bone Rack of Lamb just might be some of the most delicious lamb you have ever tasted! We quickly sear it with a Herbes de Provence infused Dijon mustard and cook it with sous vide precision to a melt-in-your-mouth medium-rare. We are serving this with chèvre-laced roasted garlic smashed potatoes, Provençale Ratatouille and our Red Wine Rosemary Demi-Glace sauce. Delectable! 

Kit includes

• 1 - 4-Bone Rack of Buschbeck Farms Lamb
• 1 - 150g Chèvre Roasted Garlic Smashed Potatoes
  
• 1 - 150g Provençale Ratatouille
• 1 - 30g   Red Wine Rosemary Demi-Glace

We roast butternut squash and maple syrup together with sweet onions, then combine them with toasted pecans, plenty of fresh herbs and bread to make a unique and delicious stuffing for our plump boneless, skinless chicken breast. We've paired this with our Wild Rice Pilaf, Roasted Carrots and Parsnips, Rich Classic Gravy and Cranberry-Cognac Sauce for a delicious Holiday meal!

Heating Instructions

Tis the Season!

A dessert to make you blush!   This flavourful cheesecake speaks to the Holiday Season! We top our creamy Eggnog Cheesecake with a house-made Chocolate Stout Caramel Sauce that's just the right amount of sweetness. The perfect post-shopping treat, or an exclamation mark to any meal (even breakfast!).  It's good to the last lick!

Our maple cheesecake (with a hint of lemon) is topped with a classic gooey pecan butter tart filling!

Oh, by gosh by golly! Just in time for mistletoe and holly!

A perfect, hearty, classic Italian dish. A slow sous vide "braised" Veal Shank is cooked in a rich wine sauce with tomatoes, sweet peppers, lots of garlic and a hint of lemon zest and rosemary. Don't forget about the hidden delicacy in the centre of the osso buco...the prize in the bone; the smooth as silk marrow. Wonderful served over a bed of our Roasted Garlic Smashed Potatoes, our Portobello Smashed Potatoes or Pappardelle pasta.

 Heating Instructions

The foods of the Caribbean make up the ultimate Fusion Cuisine. Influences from Africa, India, Spain and Portugal to name a few, combine to give our West Indian Beef Curry rich and complex flavours. This is a mild curry...serve it with your favourite hot sauce and chopped cilantro to kick it up a notch! Great served over a bed of our Coconut Rice or our Jamaican Rice and Beans.

Gluten Free

Heating Instructions

A hearty cross-cultural stew featuring our Bar Five Farms Angus Beef, delicious root vegetables (onion, carrots, potatoes and turnips) and a rich Guinness Stout laced made-in-house beef bone broth. Sooooo yummy!

 Heating Instructions

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Spinach and Feta Phyllo Triangles

Ingredients: Spinach and Feta Filling (spinach, feta (pasteurized milk, nonfat milk, salt, cheese culture, enzymes, calcium chloride), onions, garlic, Spice, black pepper), Phyllo pastry (wheat flour, water, canola oil, corn starch, dextrose, salt, l-cysteine, potassium sorbate), Unsalted butter (cream, contains milk)

Contains: Milk, Wheat

Thai Spring Rolls  

Ingredients: Thai Spring Roll Filling (ground pork, rice vermicelli noodles (pea starch, green mung bean starch, water), scallions, peanuts, Sugars (sugar), garlic, sea salt, black pepper), Spring roll pastry (wheat flour, water, coconut oil, salt), Egg

Contains: Egg, Wheat, Peanuts

Thai Sweet and Sour Sauce 

Sugar, White vinegar, Sweet red pepper, Carrot, Sea

Thai Chicken Satay  GF

Chicken, Marinade (coconut milk estract 60%, water), red curry paste (dried red chilies 21%, garlic, lemongrass, shallot, salt, galangal, kaffir lime peel, spices (coriander seeds, cumin powder)), garlic, cilantro, black pepper)

Thai Coconut Curry Sauce  GF

35% Cream (cream, milk, skim milk powder, carrageenan, mono and diglycerides,cellulose gum, polysorbate 80, sodium citrate), Coconut milk (coconut extract 60%, water) Red curry paste (dried chilies 21%, garlic, lemongrass, shallot, salt, galangal, kaffir lime peel, spices (corriander seeds, cumin powder)), Water, Potato starch, garlic, Cilantro            

Contains: Milk

Chicken Anticucho

Free Range Organic Chicken, Anticucho Marinade, (Aji panca pepper, vinegar, garlic, black pepper, salt, cumin, sodium benzoate as preservative ) 

Anticucho Grilling Sauce

Panca pepper paste (panca pepper, salt, citric acid and sodium benzoate as preservative), Red wine vinegar, White vinegar, Rocoto pepper paste (rocoto pepper, citric acid and sodium benzoate as preservative), Dark Beer, Soy sauce (water, soybeans, wheat flour, salt, sugar, ethyl alcohol, citric acid, caramel colour, disodium inosinate and disodium guanylate), Garlic, Sea salt, Cumin, Oregano, Black pepper  

Contains Soy 

 We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty!

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved. 
• Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top. 

The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…

This item features in our Paris Bistro Dinner Kit, and is also brilliant when finished with our Asian Raspberry  Sauce and served with our Coconut Rice or Red and Black Thai Rice!

Heating Instructions

Recommended Finishing Steps

• Heat the duck leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill).
• Plate the Confit Duck Leg and drizzle the juices in the pouch over top (and on your potatoes!).

The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic and onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes...check out our Ontario Farm to Table Dinner Kit.

Heating Instructions

Recommended Finishing Steps

• Heat the lamb shank following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Pour the juices into a small saucepan and reduce until thickened. 
• Plate the lamb shank and pour the reduced juices over top (and your potatoes!)

The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of our Fenwood Farm's boneless, skinless chicken breasts and thighs are simmered in a fragrant sauce of yoghurt, tomato, ginger, garlic and spices….the chicken becomes infused with all these flavours. Pairs perfectly with either Coconut Rice or Mumbai Rice and accompanied with a slice of Naan Bread! 

Heating Instructions