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 local Ontario 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 Carrots to complete the Irish countryside experience! Slainte!

Kit includes

• 1 Guinness Braised Lamb Shank
• 150g Colcannon
• 100g Roasted Carrots

Heating Instructions

Recommended Finishing Steps

• Heat the lamb shank and sauce pouch following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Pour the juices and contents of the sauce pouch into a small saucepan and reduce until thickened. 
• Plate the lamb shank and pour the reduced juices over top (and your potatoes!)

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!

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved. 
• Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top. 

This Kit Includes:

• 170 g  Spinach Apple and Brie stuffed Chicken Breast
• 150 g  Wild Rice Pilaf or Roasted Garlic Smashed Potatoes
• 150 g  Roasted Vegetable Medley
•   50 g  Roasted Sweet Pepper Tomato Sauce

 Heating Instructions

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)

Gluten Free