We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty! We pair this with our Roasted Garlic Smashed Potatoes and Roasted Vegetables. Mind.....blown!
Often described as a Party-in-Your-Mouth! Jambalaya is an American Cajun/Creole rice dish with French, African and Spanish roots.
We've included Cajun Blackened Chicken (drum & thigh), Shrimps, Andouille Sausage and Smoked Ham. These are cooked sous vide in a richly seasoned tomato broth, with our own blend of Cajun spices, that is absorbed by the rice. This has a bit of a kick to it! (med. spice)
We grill a delicious 160g (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.
Spinach, Apple and Brie Stuffed Chicken Breast Dinner Kit
This Kit Includes:
170 g Spinach Apple and Brie stuffed Chicken Breast
150 g Wild Rice Pilaf or Roasted Garlic Smashed Potatoes
The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, Australian 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. (pictured here with our Provençale Ratatouille)
The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of 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 our Coconut Rice.
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.
A tropical Hawaiian chicken dish...food truck food in Hawaii! The chicken is marinated in a pineapple-soy mixture with lots of garlic and ginger then grilled over high heat, turning (huli) often. We cook it sous vide to lock in those delicious flavours. You brush the barbecue sauce on after heating it and crisp it up under the broiler or on your barbecue. Break out the grass skirts, the Don Ho album, and do a little Hula dance!
We infuse a silky coconut cream with Thai red and green curry pastes. Lemongrass, galangal, lime leaf, coriander and chilies give this a truly exotic flavour with a bit warmth. To this we add; sautéed green and yellow zucchini, Japanese eggplant, sweet peppers and onions.
We pair this with Thai red, black and Jasmine rice (provides a lovely nutty note). A delicious totally plant based dish.
A hearty cross-cultural stew featuring our Bar Five Farms Angus Beef, delicious root vegetables (onion, carrots, potatoes and turnips) and a rich Guinness Stout laced made-in-house beef bone broth. Sooooo yummy! Soooo comforting!
Two in-house made vegan smash burger patties Two slices of Mature Cheddar Style cheese alternative Our secret Smash Sauce Brioche-Style Vegan Bun
43g of protein!
Maple Roasted Butternut Squash Stuffed Chicken Breast Dinner
Thoughts of Autumn and Spring...butternut squash and maple syrup. We roast these together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We add an extra splash of maple syrup to each pouch. Think of it as the basting process for the chicken breast! We serve this with our Wild Rice Pilaf and Roasted Carrots and Parsnips.