A rich and earthy mushroom, the Portobello adds a wonderful depth of flavour to smashed russet potatoes, made extra creamy with the addition of roasted garlic-infused extra-virgin olive oil. A wonderful accompaniment to our Braised Lamb Shank with Roasted Garlic and Onions, Roasted Confit Duck Leg, or Grilled Petite Tender with Portobello Mushroom and Port Stuffing. 

Heating Instructions

A classic slow-cooked, French Provençale dish of tomato, zucchini, eggplant, sweet peppers, onions and garlic….lots of garlic...seasoned with Herbes de Provence. Makes a wonderful side dish or a vegetarian/vegan main course. A part of our Paris Bistro Dinner Kit and a fantastic accompaniment to our Braised Lamb Shank with Roasted Garlic and Onions.  

Heating Instructions

This is a colourful and unique earthy trio of Jasmine, Thai red and black rice. We spike it with garlic, ginger, scallions, cilantro and lime. It's a delicious side dish for our Asian 8-Spice Duck Breast.

 Heating Instructions

Recommended Finishing Steps

• When the rice is heated, remove from the water and cut open the pouch.
• Grab both sides of the pouch and agitate the pouch to fluff up the rice grains. They have been vacuum packed and need to loosen up.
• Spoon onto your plate.

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 rich, earthy flavours of Portobello mushrooms slightly sweetened with Port wine and stuffed into a grilled Petite Tender, make this a delicious roast for two (or three, or four!). The Petite Tender is a seldom seen cut of meat that is almost as tender as a filet of beef. We cook this sous vide to medium rare to ensure a moist and tender roast.

Heating Instructions

Recommended Finishing Steps

• Heat the petite tender roast following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices, and transfer it to a cutting board. 
• Slice the roast into medallions and place them on your plate. Drizzle the juices from the pouch over top.

Our chef combines carrots, squash, onions, fennel and parsnips, with garlic infused olive oil, herbs, sea salt and black pepper then slow-roasts them to heighten their natural sweetness.  A delicious combination of seasonal flavours to complement any meal! An essential part of our Ontario Farm to Table Dinner Kit.

Ingredients: Butternut squash, Carrots, Parsnips, Fennel, Onions, Olive oil, Sea salt, Black pepper

Ingrédients: Courge butternut, Carottes, Panais, Fenouil, Oignons, Huile d'olive, Sel de mer, Poivre noir

Heating Instructions

Recommended Finishing Steps

• When the vegetables are heated, remove from the water and cut open the pouch.
• Pour vegetables into a saucepan and saute over med-high heat for 3-4 minutes to crisp them up. 
• Or, you can put them on a baking sheet and place under your broiler for 3-5 minutes to crisp them up.
• Spoon onto your plate.

Heating Instructions

Recommended Finishing Steps

• When the vegetables are heated, remove from the water and cut open the pouch.
• Pour vegetables into a saucepan and saute over med-high heat for 3-4 minutes to crisp them up. 
• Spoon onto your plate.

A classic for sure!  A delicious Bar Five Farms Boneless Prime Rib Roast, rubbed with herbs and spices, and seared to lock in flavours, then slowly cooked sous vide to a perfect medium-rare. Place slices of the roast over our Portobello Mushroom Smashed Potatoes and drizzle with the rich 5-Peppercorn-Brandy Demi-glace. Serve with our Roasted Vegetable Medley. Ready to serve in less than 30 minutes!

Dinner for Four Includes

• Boneless Prime Rib Roast                 1 kg
• Five Peppercorn-Brandy Demi-glace  
• Portobello Smashed Potatoes          600 g
• Roasted Vegetable Medley              600 g

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

An elegant side dish that highlights the nutty flavour of wild and white rice in combination with caramelized onions, and fresh herbs. This pairs extremely well with all of our Stuffed Chicken Breasts.

 Heating Instructions

Recommended Finishing Steps

• When the rice is heated, remove from the water and cut open the pouch.
• Grab both sides of the pouch and agitate the pouch to fluff up the rice grains. They have been vacuum packed and need to loosen up.
• Spoon onto your plate.