Inspired by the massive bone-in Rib Eye beef steak...the Tomahawk. This is a long-bone pork loin chop that we cook sous vide with our very own Bacon Butter! Whipped butter, smoky bacon fat, chopped bacon, roasted onions and garlic. Mmmmmm....bacon..... So tasty served with our Poutine Smashed Potatoes.
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, carrots, onions and fresh herbs. Pairs so well with our Roasted Garlic Smashed Potatoes and a crusty baguette.
This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with beef and lamb broth and a splash of red wine. We've added sauteed mushrooms (Portobello, Cremini and Oyster), and our delicious braised lamb shank meat. To top it off, we've included some Roasted Celebration Squash and grated Pecorino Romano cheese mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!
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!
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! We pair this with our Persian Jeweled Rice and local Sautéed Yellow and Green Beans with garlic.
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.
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! Great with our Jambalaya Rice and a squeeze of fresh lemon!
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 Coconut Rice and accompanied with a slice of Naan Bread!
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. The salmon pairs beautifully with the nutty flavours of our Wild Rice Pilaf and tender crisp sautéed Seasonal Vegetables.
(Pictured here with Carrots, Zucchini, Snap peas and Onions)