Country Herb Organic Chicken Breast Roast Dinner for Four
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, delicious Roasted Vegetable Medley, A delicious family dinner! Serves four.
The perfect special occasion treat, and the easiest Prime Rib Roast dinner you will ever prepare! (and maybe the most delicious!) We rub a 1 kg Bar Five Farms Boneless Prime Rib Roast with sea salt and black pepper and sear it to lock in juices and flavour, then slowly cook it sous vide to a perfect medium-rare. We serve this with a made-in-house 5-peppercorn Brandy Demi-Glace sauce, our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley that includes; carrots, butternut squash, onions, parsnips and fennel. And for the holidays, we've made delicious goat cheese Yorkshire Puddings to serve with the roast. Serves 4 - 6 people.
Guinness Braised Lamb Shanks with Colcannon and Roasted Organic Carrots and Parsnips
A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our Buschbeck Farms lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Served with our Colcannon (smashed Russet potatoes and Savoy cabbage) and our Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!
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.
Roasted Confit Duck Leg with Asian Raspberry Sauce, served with Red and Black Thai Rice, Asian Ratatouille
Our melt-in-your-mouth Roasted Confit Duck Leg takes centre stage here. Deliciously moist duck meat and crazy crispy skin pair with our Asian Raspberry Sauce. We serve this with our Thai Red and Black Rice and our newest product....Asian Ratatouille, a twist on the classic southern French dish, Provençale Ratatouille.
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 East Coast 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.
We start with a 6-7oz Nova Scotia lobster tail, de-shell and butterfly it open, then cook it sous vide with our own Lemon-Garlic-Herb butter. So tender and flavourful! We pair the lobster tail with our drool-worthy 170g (6oz) burger made from local, Black Angus RWA Pasture Raised Beef Brisket. We cook these hand made babies sous vide low and slow ... keeping all that wonderful beefy flavour and juicy goodness while pasteurising the burger to ensure a food safe medium rare doneness. We've made a Black Turffle-Tarragon Aioli for you to smear on the Potato Brioche Burger Bun from Homestead Artisan Bakery for a match made in heaven!
Without Reservations handmade, sous vide cooked Brisket Burger (COOKED - medium rare)
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 Taglietelle Pasta.
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!