The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic, 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 and Roasted Vegetable Medley.
Coq au Vin Dinner Kit (aka Chicken in Red Wine Sauce)
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 paired with our Roasted Garlic Smashed Potatoes.
Kit includes 1 Confit Chicken Leg Quarter 1 Red Wine Sauce Pouch 150g Roasted Garlic Smashed Potatoes
'Quack' au Vin Dinner Kit (aka Duck in Red Wine Sauce)
Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!) instead of the traditional chicken (Coq). We serve it with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs paired with our delicious Portobello Smashed Potatoes.
Surf and Turf has been a staple of North American steakhouses since the 1960’s and the epitome of “Continental Cuisine”. We present a modern twist on this classic. Our Lobster Lollys are succulent, de-shelled Nova Scotia lobster tails, cooked sous vide on bamboo skewers in a lemon-herb-garlic butter and are paired with our Steak-on-a-stick; pieces of our Bar Five Farms petite tender also skewered on bamboo sticks, seasoned with Classic Montreal Steak Spice, and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare. Set the Lolly and Steak Skewers on a bed of our Roasted Garlic Smashed Potatoes; finish by drizzling them with juices and butter from the pouches.
Country Herb Organic Chicken Breast Roast Dinner for Four with Chèvre Scalloped Potatoes and Spring Vegetable Medley
We've taken plump, organic, Fenwood Farms chicken breasts, seasoned them with our own country herb blend and netted them together to form a 600g roast! We sear the roast and cook it sous vide at low temperatures. The result? Crazy moist chicken breast meat! And, oh so tasty! We serve this with our creamy Chèvre Scalloped Potatoes and Spring Vegetable Medley that includes; carrots, asparagus, snap peas and leeks. A delicious family dinner. Serves four.
This is literally a Rib Feast in a box! 4 kinds of Ribs, 4 Sauces. 8 - 10 portions.
Grilled Berkshire Pork Back Ribs, Beef Back Ribs, Boneless Beef Short Ribs and Lamb Side Ribs....all naked (except for a little sea salt and black pepper) and all have been grilled, then cooked perfectly, sous vide. We've included 4 of our sauces to complement the ribs; Sticky Rum, Coffee Porter, Balsamic Plum Butter and Pomegranate Chili.
Who said the summer of 2020 is going to suck? Not according to us! We've put together a Surf and Turf Box that says Party-in-your Mouth!
Start with 4 Nova Scotia Lobster Lollys, Pork Ribs, Beef Back Ribs, Chimichurri Petite Tender Steak 500g, 2 of our BBQ Sauces a 600g pack of our signature Poutine Smashed Potatoes and 4 Strawberry Lavender Cheesecakes.
Heat our ribs, slather them in our sauces, heat up the poutine and make a salad.