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!
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.
We like to think of this as our 'North by Southwest' Chili. We've crossed big tender pieces of Pasture Raised Ontario RWA Brisket, dried cranberries and a local coffee stout with a rich Southwestern inspired chili made with tomatoes, black beans and a touch of smoky chipotle chilies. Big flavours with a kick!
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)
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)
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, Roasted Purple Yams 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'!
