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)
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. Toss the Tagliatelle pasta with the Provençale Ratatouille and Fire Roasted Pepper Tomato Sauce, then slice the chicken and place on top. Buon Appetito!
We've smoked these short ribs over maple and apple wood, slow-cooked them sous vide with a touch of our Collingwood Whisky barbecue sauce to a melt in your mouth deliciousness and paired them with our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley.
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)
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 Kimchi Fried Rice and Asian Ratatouille. Mind.....blown!
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 Taglitaelle Pasta.
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.
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.
When we think Spring, we think exotic, fragrant spices! Our Tandoori Chicken is all that! Marinated with yogourt, coriander, cumin, ginger and a few chilies, then grilled to get the smokiness of a traditional Tandoor oven. Served with Pilau Rice (Basmati rice, peas and more fragrant spices!, cardamom, cinnamon, ginger) and Garam-Masala Honey Roasted Carrots (yet more fragrance!!)
This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with vegetable broth, white miso and a splash of white wine. We've added a trio of sautéed Portobello, Cremini and Oyster mushrooms. To top it off, we've included some Roasted Celebration Squash and a choice of grated plant based Parmesan cheese alternative or Grated Pecorino Cheese. Either choice come mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!
Asian Roasted Confit Duck Leg Dinner Kit
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.
'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.
Ontario lamb, marinated in exotic, fragrant za'atar spices (sesame, cumin, mint oregano.....). The marinated lamb kebabs are grilled for the smoke then cooked sous vide to med-rare. We include a pouch of lemony yoghurt to drizzle over top. Served with Iranian Smoked Rice Pilaf (yes, the rice is smoked!) and Roasted Carrots.
The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of our Artisan Farms' 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 (sold separately).