A fillet of our Jail Island Atlantic Salmon is cooked with a very summery blend of fresh lemon juice, lots of fresh Genovese basil, and a hint of garlic. Very refreshing! Great served chilled on a salad (pouch juices can be used as your salad dressing), or heated with a side of our Greek Rice.
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.
Think of Persian cuisine and you can almost smell the exotic spices. Cinnamon, cardamom, cumin, saffron..... We combine some of these spices and rub them on our Buschbeck Farms lamb shank before smearing it with some Bedemjan - a traditional thick, slightly tart eggplant-tomato 'stew'. Slow-cooked, sous vide, to a fall-off-the-bone consistency, this lamb shank will transport you back to the Silk Road trade route! Your owe it to yourself to serve this with our Jeweled Persian Rice Pilaf. Noosh-e-jan!
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, ourPortobello Smashed Potatoes or Pappardelle pasta.
Cajun Blackened Chicken Breast Best described as a N’Awlins-party-in-your-mouth! Our Fenwood Farm's boneless, skinless chicken breast is generously sprinkled with our own blend of Cajun spices (based on Chef Paul Prudhomme's) then seared in a crazy hot cast iron pan – both sides. We vacuum pack it and cook it sous vide to retain all of the moisture.
A French Country Classic...deconstructed! We love crispy chicken skin, so...we cook the chicken leg quarter separately, confit style, so you can crisp up the skin under the broiler before setting it atop our rich red wine sauce, spiked with button and cremini mushrooms, onions, garlic and fresh herbs. Two pouches make up this One Pot classic or can be purchased as a Dinner Kit, pairs beautifully with our Roasted Garlic Smashed Potatoes.
The exotic aroma of this duck dish is reminiscent of the street vendors in Kowloon Bay, Hong Kong! Ginger, soy, star anise and sesame are combined in a marinade for our King Cole Duck Breast. After soaking up these incredible flavours we quickly grill the duck breast, and vacuum pack it, locking in all of those flavours and aromas. Then we cook it sous vide to a tender, medium-rare doneness. Pairs brilliantly with our Coconut Rice or Red and Black Thai Rice. Guong dong wah!
The exotic aroma of this duck dish is reminiscent of the street vendors in Kowloon Bay, Hong Kong! Ginger, soy, star anise and sesame are combined in a marinade for our King cole Duck Breast. After soaking up these incredible flavours we quickly grill the duck breast, vacuum pack it. Locking in all of those flavours and aromas then cook it sous vide to a tender, medium-rare doneness. Paired with our Red and Black Thai Rice.
Our Bar Five Farms boneless beef short ribs are seasoned with sea salt and black pepper, grilled, then cooked sous vide for a very, very long time. They are melt-in-your-mouth delicious and the juices in the pouch can be made into a quick and delicious pan sauce. They are also great with any number of our barbecue sauces (our chef’s partial to the Plum Butter Balsamic BBQ Sauce). Pair the ribs with our Poutine Potatoes for a real treat!
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Pour the pouch juices into a small saucepan and add 60g of red wine and 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 over top.
Or....place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
Slice the short ribs and place on your plate. Serve with additional sauce if desired.
Long thought to have been a dish created by the gauchos of Argentina to flavour meat cooked over an open fire, chimichurri is now essential to Argentinian cuisine. It is a fresh sauce with a hit of acidity and plenty of fresh parsley, oregano and cilantro. We use it to marinate our chicken leg, then add more to the pouch before cooking it. The juices from the meat combine with the chimichurri and voila!, a delicious sauce is made to drizzle over top. Serve this with our Mexican Firecracker Rice. Buen Provecho!
Pieces of our Fenwood Farm's boneless, skinless, chicken breasts and thighs are marinated in a fragrant combination of fresh lime juice, honey, turmeric, Madras curry powder, garlic and cilantro. They are then skewered on bamboo and grilled quickly to impart a bit of smoke, before being cooked sous vide. Great paired with our Coconut Rice or Mumbai Rice!
Pieces of our Artisan Farms boneless, skinless, chicken breasts and thighs are marinated in a fragrant combination of fresh lime juice, honey, turmeric, Madras curry powder, garlic and cilantro. They are then skewered on bamboo and grilled quickly to impart a bit of smoke, before being cooked sous vide. Served with our Coconut Rice.
Grilled Jamaican Jerk Chicken Breast A mix of African and Indian flavours, the cuisine of Jamaica is rich with fragrant spices! We make a marinade with orange juice, soy sauce and spike it with allspice, cinnamon and nutmeg with a smattering of Jalapeno peppers to make it interesting. Then we marinate our Fenwood Farm's boneless, skinless chicken breasts before tossing them on a grill to char the chicken and spices. We then lock in all of those aromatic spices by vacuum packaging each chicken breast and cooking them sous vide. Complete your meal with a side of Jamaican Rice and Beans!