A hearty rich French classic stew whose roots are in the Burgundy region of France. This dish was made a household name in North America by Julia Child, whose recipe is indeed a classic and the basis of ours too! Tender beef cooked slowly in hearty red wine with smoky bacon, mushrooms, carrots, onions and fresh herbs. Pairs so well with our Roasted Garlic Smashed Potatoes (sold separately) and a crusty baguette.
A hearty rich classic French stew whose roots are in the Burgundy region of France. This dish was made a household name in North America by Julia Child, whose recipe is indeed a classic and the basis of ours too! Tender beef cooked slowly in hearty red wine with smoky bacon, mushrooms, carrots, onions and fresh herbs. This dinner for one, comes with your choice of Roasted Garlic Smashed Potatoes, Portobello Smashed Potatoes or Tagliatelle Pasta.
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 Ontario 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 (sold separately) 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.
We take a fillet of Jail Island Atlantic Salmon, sprinkle it generously with our own blend of Cajun spices and sear it in a hot cast iron pan; not hot enough to blacken....just tan it to a deep bronze! Then we cook it sous vide to ensure a very moist and tasty Cajun experience!
Named for the colourful bits of diced sweet peppers, chopped tomatoes, black turtle beans and fresh cilantro that stand out against the white rice...not because of the spiciness...it's not. Jazzes up any plate! A customer favourite!
We have grilled a delicious fillet of Jail Island Atlantic Salmon and cooked it sous vide with a Smoky Maple Butter using local maple syrup from Carter's Maple Syrup in Severn Ontario. This is a combination you shouldn't miss!
(Pictured here with Wild Rice Pilaf)
Grilled Atlantic Salmon Fillet in Smoky Maple Butter Dinner Kit
We grill a delicious 170g (6oz) Jail Island Atlantic Salmon Fillet imparting a delicate smoky flavour prior to cooking it sous vide in our house made maple butter using local maple syrup from Carter Farms in Severn Ontario. We've paired this beautiful salmon fillet with the nutty flavours of our Wild Rice Pilaf and our Roasted Vegetable Medley.
(Pictured here with Seasonal Vegetables, Carrots, Zucchini, Snap peas and Onions)
Grilled Curried Chicken-on-a-Stick (The Street Meat of Mumbai!)
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! (Sold separately)
It’s as if this chicken breast had been kissed by the Tuscan Sun! Marinated first with Balsamic vinegar, extra virgin olive oil and garlic, then filled with a stuffing of mushrooms, artichokes, spinach and Asiago cheese. The chicken is grilled, vacuum packed and cooked sous vide to lock in all those Tuscan flavours. Pairs beautifully with our Wild Rice Pilaf or Mediterranean Rice (sold separately) Buon Appetito!