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!
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.
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.
'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.
1 Whole Huli Huli (Hawaiian BBQ) Spatchcocked Chicken for 4
Huli Huli BBQ Sauce
Coconut Rice (600 g)
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
Thanksgiving 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, Fig Port Sausage Stuffing, our Rich Classic Gravy, and Cranberry - Cognac Sauce. A delicious family dinner! Serves four.
Our plump boneless skinless chicken breast is stuffed with a classic bread stuffing spiked with chunks of local apples and cranberries. Lots of fresh herbs too! We complete this Thanksgiving meal with our Wild Rice Pilaf and Roasted Vegetable Medley with Rich Classic Gravy and Cranberry-Cognac Sauce!
Thanksgiving Maple Roasted Butternut Squash Stuffed Chicken Breast Dinner
We roast butternut squash and maple syrup 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've paired this with our Wild Rice Pilaf, Roasted Carrots and Parsnips, Rich Classic Gravy and Cranberry-Cognac Sauce for a delicious Thanksgiving meal!